Barbeque Pulled Pork - Sheila

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4 to 5 lbs. of pork
1 medium onion, chopped or sliced
1 cup ketchup
1/2 to 1 cup water
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
1-1/2 teaspoons salt
1 teaspoon paprika

Combine all ingredients, pour over meat. Cover and cook in slow cooker for 8-9 hours or until tender.

Beef and Bean Burritos - Bernie

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1-1 1/2 lbs. of ground beef, browned
1/4 cup chopped onion
1 garlic clove, minced
1/2 TBSP. Chili Powder
1/2 TBSP. Cumin
salt and pepper to taste
1 (8oz.) can tomato sauce
8 large flour tortillas
1 (16 oz.) can refried beans
1 jar spaghetti sauce
1 cup shredded cheese

In a saucepan, mix together browned ground beef, onion, and garlic. Add chili powder, cumin, and other seasonings. Stir in tomato sauce and simmer for 10 mins. Add refried beans; cook and stir until well blended. Cool completely.

Warm tortillas in microwave for 30 seconds to soften. Place 1/2-3/4 cup of meat mixture on each tortilla. Fold sides of tortilla in and roll up. If freezing, flash freeze and then wrap individually and return to freezer. Otherwise, place seam-size down in a baking dish and cover with spaghetti sauce and cheese. Bake at 350 degrees for 30 mins. or until hot and bubbly.

French Dip Sandwiches - Beth

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1 large onion, sliced and separated into rings
1 clove garlic, minced
1 tablespoon butter
1 14-ounce can beef broth
1/2 teaspoon dried thyme, marjoram, and/or oregano, crushed
1/4 teaspoon black pepper
16 ounces thinly sliced cooked beef (I just went to the deli and had them slice roast beef...should have specified thin it came out a little thicker then I like)
6 French-style rolls, split

In a saucepan cook onion and garlic in hot butter until tender. Stir in broth, thyme(herbs), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Add beef. Return to boiling; reduce heat. Simmer, uncovered, 5 minutes more or until beef is heated through. If desired, toast rolls in oven (sometimes we like to add a little cheese before we toast them). Remove beef slices and onion rings from liquid. Arrange on rolls. Serve with individual dishes of broth mixture for dipping.

Serve with:Broiled Whole Tomatoes (cut off the tops, season, cover with cheese and place in oven until cooked through and cheese is golden) and a Big Salad

Pizza Burgers - Rachelle

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1 lb. hamburger
1 1/2 cups ketchup
1 cup water
6 oz. tomato paste
1 tsp. prepared mustard
1 1/2 Tbsp brown sugar
2 Tbsp Shirly J Pizza/Pasta Sauce Blend (though I think any pizza seasoning would work)

Brown hamburger, drain, and add remaining ingredients. Simmer uncovered for 1 hour. Serve on toasted buns (I put cheese on one bun, butter on the other bun, and broil until cheese is melted -- about 5 minutes in my oven.)

Serve with green salad or another veggie of choice and chips. Enjoy!

Biscuits and Gravy - Tammy

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Biscuits:

2 cups Shirley J (Dunford) biscuit mix
2/3 cup of water

Mix and cook at 425 degrees for 10 minutes. Makes one dozen.

Gravy:

2 Cups Shirley J Cream Base
3 Cups Water
2 ounces of Sausage

Whisk cream base and water together until boiling. Stir constantly until thick and add sausage.

Ham and Swiss Casserole - Alyson

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8 oz pkg wide egg noodles, cooked and drained
2 cups ham, cubed
2 cups swiss cheese, shredded
1 can cream of mushroom soup
1 cup sour cream.

In 9x13 pan, layer noodles, ham, cheese and mix lightly. In a separate bowl, mix the soup and sour cream together. Pour soup mixture over the other ingredients in the pan. Bake at 350 for 45 minutes, cover for the first half of cooking.

I could not find swiss cheese in bulk quantites, so I used mozzarella cheese.

Sweet and Sour Chicken - Sheena

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4 1/2 Tbsp corn starch
2 1/4 cups packed brown sugar
1 cup vinegar
3 Tbsp soy sauce
1 1/2 cups pineapple, crushed or tidbits
3/4 cup green peppers, chopped
18 chicken tender strips

Preheat oven to 375 degrees. Mix corn starch and brown sugar together in sauce pan. Stir in the vinegar, soy sauce, pineapple and green peppers. Boil 3 to 5 minutes. Wash chicken and place in a 9x13 casserole dish that has been sprayed with nonstick cooking spray. Pour sauce over chicken and bake 40 minutes, stirring occasionally while cooking.

Sweet Pork Burritos - Rachel

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2 lb. pork loin
1/2 cup worcestershire sauce
1/2 cup water
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. chili powder - (you can add more for more of a kick, but I was thinking of your kids!!)
1 tsp. ginger
2 Tbsp. minced onion
1 cup enchilada sauce - (I used mild.. again... kids)
1 cup brown sugar

Mix worc. sauce, water, garlic powder, salt, chili powder, ginger, and onion and pour over pork loin. Cook in crock pot low 9 -10 hrs and high 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings, like: black beans, rice, lettuce, cheese.

**This tastes a lot like the sweet pork at Bajio (to me, anyway). So then I wanted the sweet rice too which isn't included with the dinner club meal, but I thought I'd leave the recipe Matt found for us! Bonus!!

Sweet Rice (from recipezaar.com)
1/2 - 1 Tbsp vegetable oil
1/2 of a white onion, chopped
1/2 bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/4 - 1/2 cup white sugar

Put a little oil in the bottom of a pan (about 1/2 - 1 Tbsp). Saute chopped onion until transluecent. Add the chopped cilantro (no big stems) and saute a minute more. Add the rice, cooking until it is light brown (being careful not to burn). Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil. Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving.

Matt also stuck in there a few chopped red and green peppers cause we had them. Turned out awesome!!

Easy Chicken Crescents in a Pan - Jen

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(I got this recipe from Mijken)

2 cans of refrigerator crescents rolls
approx. 2 cups of cooked diced chicken or turkey
1 package of cream cheese
salt, pepper, onion powder, or other seasonings- to taste
1 can cream of chicken soup (diluted for gravy, optional)

Flatten the crescents from one can on the bottom of a 9 x 13 pan. Mix the softened cream cheese with the chicken in a separate bowl and season to your liking. Spread the chicken mixture over the dough in the pan and then lay the other can of crescents over the top like the top crust of a pie. Bake it in the oven according to the directions on the crescent can, usually 375° for 15 minutes. I noticed that the disposable foil pans reflect the heat and the bottom layer of dough doesn’t cook that fast, so I covered the pan with foil and then had to cook it almost an hour so the dough was a nice golden brown all the way around. Mijken cooks on a stone so hers browns really nicely. You may want to remove the “pie” from the foil while it is still frozen and thaw it in your own pan for quicker cooking? J

side dishes: green beans, green salad, fruit

Mexican Haystacks - Jen

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½ pound hamburger
taco seasoning
approx. 2 cups cooked beans
some tomato sauce
tortilla chips
shredded cheese
shredded lettuce
olives
tomatoes
salsa, or ranch dressing- optional

There are a million ways to pile up whatever your family likes and call it a “haystack,” but I like to brown the hamburger, add taco seasoning, sauce and beans and heat them all together. This way my kids eat the beans too and it makes the meat go further. I also set all the toppings on the table and let everyone pile up their own haystack the way they like it. simple.

Side dishes: Since this meal already has most of the food groups, we usually don’t serve anything else with it, but juice is a great drink!