Chili Seasoning

                                                                                                                       

4 tablespoons of chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes(optional)

1/4 teaspoon cayenne pepper

1 teaspoon dried oregano

2 teaspoons paprika

2 tablespoons ground cumin

3 teaspoons sea salt

4 teaspoons black pepper

Directions

In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika, ground cumin, sea salt, and black pepper. Store room temperature in an air tight container.

Pasta Salad

                                                                              

2 cups uncooked shell pasta

4 -5 peeled baby carrots, shredded or 1 large regular carrot

1 cup frozen peas, thawed

3/4 cup mayonnaise, more if desired (but NOT miracle whip)

0.5 (1 ounce) packet hidden valley ranch dressing mix

1/4 cup bacon bit (I use Hormel REAL bacon bits or pieces)

1/2 teaspoon onion powder

Directions:

In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill while making the rest.

Cook pasta according to box directions time. Drain and cool. Fold in pasta well. Fold in peas last, carefully. Chill for several hours. Serve chilled or room temperature. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it. Garnish top with more bacon bits/pieces.

Yummy Restaurant Style Mac and Cheese

                                                                                                                

1 lb elbow macaroni

2 (10 3/4 ounce) cans cheddar cheese soup

2 (12 ounce) cans evaporated milk

1/2 stick of butter cut into chunks

1 teaspoon salt

1 teaspoon pepper

4 cups shredded cheddar cheese (medium or sharp, or a combination) I used colby/jack

Directions:

1 Preheat oven to 350.

2 Cook pasta according to pasta directions just until done.

3 Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).

4 In a large baking dish (minimum 9x13, smaller if halving the recipe), spread 1/3 of the cooked noodles. Top with 1/3 of the sauce. Sprinkle with 1/3 of the cheddar.

5 Repeat layers twice, ending with the cheese.

6 Bake for 40-45 minutes.

7 Let stand for 5 minutes before serving.

Applewoods Farm Apple Fritters

                                                                                                                                                                                                           

1/2 cup milk

1 egg

2 T. melted butter

1 T orange peel

1/2 cup chopped apples (with skin on)

1 t. vanilla

1 1/2 cups cake flour

1/4 t salt

1 T  baking powder

1/2 cup sugar

Blend sugar with all wet ingredients.  Fold in orange peel, salt and baking power.  Fold in flour, fold in chopped apples.  Do not over mix.  Drop spoonfuls of batter in 325 degree oil and fry until golden brown.

Crash Hot Potatoes

                                                                                                                            

Thanks Ree Drummond, thepioneerwoman.com

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

 Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.