In a saucepan, on medium heat, cook ground beef, bacon, onion, and garlic until hamburger is thoroughly cooked.
Add all other ingredients and stir well. Civer. Reduce heat and simmer on stovetop for up to on hour, stirring occasionally.
You can also bake in the oven at 350 degrees for 45 min.

1. Combine all meatball ingredients in a bowl. Make sure not to “over combine”.
2. Roll meatball mixture into golf ball sized balls, bake on cookie sheet in preheated oven at 350 degrees for 20 minutes, until browned and cooked to correct internal temperature.
3. While meatballs are cooking, in a large bowl combine all sauce ingredients, except scallions, together stirring well.
4. Place the cooked meatballs in slow cooker, and pour sauce over top. Stir gently.
5. Cook for 4 hours on low, serve with chopped scallions.

1. Cook pasta according to package directions.

2. In a saucepan over medium-high heat cook sausage until lightly browned (4-5 minutes) add peas, cook until fully heated.

3. In 5qt pot over medium heat, cook butter and garlic until melted. Add heavy cream, pepper and cheese. Cook 4-5 minutes or until thickened, stirring often.

4. Add pasta and sausage mixture to the sauce, mix well.

5. Enjoy!

1. In a bowl with a stand mixer fitted with a dough hook, mix together yeast, sugar and 1 cup of lukewarm water. Let stand for 5 minutes.
2. Add remaining water, honey, salt, butter, and 4 cups flour. Mix well. Add remaining flour and mix well.
3. Knead dough for 5 minutes
4. Transfer dough to a lightly greased mixing bowl, turning once. Cover with plastic wrap and let rise 1 hour.
5. Divide dough into 2 equal pieces. On a floured surface roll each piece into 8×4 rectangle. Layer each piece with butter, brown sugar and cinnamon. Roll each piece into a log and seal edges.
6. Place logs into 2 lightly greased bread pans. Cover with lightly greased plastic wrap. Let rise until double in size.
7. Preheat oven to 390 degrees and bake on center rack for 18-23 minutes or until golden brown.
8. Dump out and place on a cooling rack
9. Enjoy

1. In a saucepan over medium heat melt together butter, brown sugar and corn syrup (do not boil) Once melted divide evenly and pour into 2 glass 9×13 pans.
2. In a large mixing bowl mix yeast and water together until thoroughly dissolved. Add sugar and mix well. Let stand 5 minutes. Add oil, eggs, salt, and flour 2 cups at a time mixing after each addition.
3. Once mixed together knead dough on a floured surface for 6-8 minutes.
4. Divide dough into 2 pieces. Roll each piece into a 14×8 rectangle. Spread each piece with butter, brown sugar and cinnamon. Roll up into a log and seal edges.
5. Cut each log into 12 equal pieces. Lay each piece on top of caramel mixture.
6. Cover with plastic wrap and let rise until double in size (about 1-2 hours)
7. Bake 350 on center rack for 20-25 minutes or until golden brown
8. Let caramel sit 2 minutes then dump out and cool.
9. Enjoy!

Optional: use a mixer with a dough hook for steps 2 and 3.

Filling:
Sauté serrano chiles, garlic, and portabella mushroom in oil until softened. Take out of pan and place directly on softened cream cheese. Add salt, onion powder, granulated garlic, and black pepper; mix to combine flavors. Add shredded Swiss cheese and mix again. Place in refrigerator.

Burger: Put mushroom mixture in a food processer and pulse on low 1 second at a time until finely diced but not minced. Add to burger along with salt, black pepper, and garlic. Mix well together, making sure mushroom mixture is even distributed throughout. Form four 3 oz. patties. Take 1-2 tablespoons of refrigerated cream cheese mixture and place on patty. Form four 2 oz. patties and merge together with 3 oz. patties, pinching sides together and then forming back into burger form. Season lightly with salt and pepper. Heat butter and cook to desired rareness in cast iron skillet or on the grill.

Serve on toasted onion bun.

Prepare rice and set aside.
Sautee chopped onion and garlic in olive oil 5 min or until softened medium heat.
Add Rice, beans and can tomato stirring gently to incorporate.
Add Soy Sauce and mix well
Simmer on low 10 minutes

Directions (Toasted Bread):
1. Place cubed bread on a half sheet pan and pour melted butter over it and toss.
2. Toast the bread in a 350F oven for about 10 minutes or until bread is toasted.

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spread the 2 oz of melted butter in the bottom of a baking pan, then sprinkle the brown sugar and raisins in the bottom of the pan.
3. In a large bowl mix together the milk, sugar, eggs, vanilla, and cinnamon. Stir to combine.
4. Toss cubed bread into milk mixture to moisten (about 3 minutes). Use a slotted spoon to place bread mixture into pan.
5. Pour enough milk mixture over bread until it comes to the top, gently pressing down as you go.
6. Bake for about 20-30 minutes.

BAKING TIPS:
• Once out of the oven, invert pan over plate and allow to cool.
• Due to the topping of this bread pudding, it will stick to pan if allowed to cool in the pan.

Directions:
1. Heat oven to 400 F
2. In a large mixing bowl combine pumpkin, condensed milk, eggs, ground spices, salt, and vanilla extract. Blend well.
3. For the streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans and set aside.
4. Pour pumpkin mixture into the unbaked pastry shell. Bake for about 15 minutes.
5. Reduce the oven temperature to 350 F. Bake for 25 minutes longer.
6. Sprinkle streusel topping over the pie. Continue baking at 350 F for about 20-25 minutes longer, or until golden brown, and the filling is set.