Store Peppers - Sunday, October 22, 2017
Heat olive oil in a large pot over medium-high heat. Saute beef in hot oil until completely browned, about 5 minutes.
Add the tomatoes,
vegetables & soup mix. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes. Tabanero The Walking Dead AMC's Bloodiest Mary Mix
Store Peppers - Saturday, October 21, 2017
1 (14 ounce) can diced tomatoes with green chile peppers, drained
1 pound Velveeta cheese, cubed
2 large chicken breasts, cooked & shredded
1/3 cup sour cream
1/4 cup diced green onion
2 tablespoons taco seasoning mix
Torchbearer Zombie Apocalypse Hot Sauce 1 cup black beans, rinsed and drained
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and
into a slow cooker. Torchbearer Zombie Apocalypse Hot Sauce Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
Stir in the black beans, and cook 15 more minutes to reheat. Serve with tortilla chips!
Store Peppers - Friday, October 20, 2017
Preheat oven to 275 degrees F (135 degrees C).
Combine the margarine, salt, garlic salt,
Born to Hula Harvest Hot Sauce,
and pumpkin seeds. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.
Christina Toomey - Friday, October 20, 2017
4 (5 ounce) skinless, boneless chicken breast halves
High River Sauces Hellacious Hot Sauce 1/4 teaspoon garlic, finely minced
8 (9 inch) flour tortillas
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. Cover and gently simmer until chicken
is no longer pink in the center, 15 minutes. Drain.
Let chicken cool until it can be easily handled. Shred chicken with your hands; return to empty sauce pan. Stir
and garlic into chicken. High River Sauces Hellacious Hot Sauce Lay 4 tortillas on a baking sheet. Evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. Top each
tortilla with 1/4 Cheddar cheese. Place another tortilla atop each filled tortilla.
Bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. Cut into wedges to serve.
High River Sauces Hellacious Hot Sauce