• ½ lb of butter
• 4 tablespoons of sugar
• ¼ teaspoon of salt
• 2 teaspoons of vanilla
• 2 cups of sifted flour
• 2 cups of pecans
• Powdered sugar

Cream the butter, sugar, salt and vanilla together. Add the flour and pecans. Then mix well.

Roll into walnut-sized balls.

Bake on a cookie sheet for about 1 hour at 275°.

Remove from the oven and roll in powdered sugar. Cool and roll in powdered sugar again.

Pour yourself a cup of coffee or glass of milk and enjoy!

Chuckwagon 505

• 1-1½ lbs of kielbasa – sliced (you can use  Brats if you like).
• ½ lb of fettuccine
• ¼ cup of butter
• ¼ cup of onion – chopped
• 1½ cups of chopped vegetables of your choice (zucchini-peas-carrots-etc.)
• 1 cup of heavy cream
• 1 cup of parmesan cheese
• 2 tablespoons of dried parsley

Prepare the fettuccine and drain well in your colander.

In a saucepan, melt the butter. Add the onion and vegetables. Cook until tender.

In a skillet, brown the sausage. Combine with the vegetables and cream. Add the cheese, I always use extra and serve over the fettuccine. Goes great with the Melt in Your Mouth Dinner Rolls. Enjoy!

If you ain’t sweatin, it ain’t chili

Chuckwagon 505

• 2 cups of sugar
• 4 eggs
• ½ cup butter – melted
• 2 teaspoons of vanilla
• 1 cup of pinto beans – drained and mashed

Mix all ingredients in order given. Pour into unbaked pie shell. Bake at 350° until pie is firm.

It can’t get any easer than this. I’ll bet your family will ask for seconds.

If you ain’t sweatin. It ain’t chili,

Chuckwagon 505

How about a triple header today? This Texas style chili uses not one but three types of canned beans. Make this along with some corn bread and you’ll be the hit of the party…

• 2 cloves of garlic – minced
• 1 tablespoon of oil
• 1 28oz can of southwest style tomatoes
• 1 cup of water
• 1 6oz can of tomato paste
• 1 tablespoon of chili powder
• 1 tablespoon of Dijon mustard
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon cumin
• ½ teaspoon of black pepper
• 1 15.5oz can of kidney beans – drained
• 1 15.5oz can of great northern beans – drained
• 1 15.5oz can of garbanzo beans – drained
• 1 cup of chopped carrots
• 1 cup of whole kernel corn
• 1 cup of chopped zucchini
• 3-4 dashes of hot pepper sauce
• 1 cup of grated cheese (I use cheddar)
• 2-3 whole fresh chili – optional

In a Dutch oven, cook the garlic for about 30 seconds. Stir in the tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.

Now add the beans and bring to a boil. Turn the heat down and let simmer for about 15 minutes.

Stir in the carrots, corn, zucchini and simmer for another 30 minutes. Add the hot sauce. Mix well.

Spoon into bowls… top with cheese and green chili. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• 3 large potatoes – baked (We use the microwave)
• 1 large jar of Queso Cheese Sauce – Hot
• 1 Small onion sliced (Optional)

Preheat your oven to 350°

Peel and slice the potatoes. Put half of them in a casserole dish. Pour half of the queso sauce over them. Layer in the onion if you’re using them. Add the rest of the potatoes and pour the remaining cheese sauce over the top.

Bake 30 minutes or until bubbly and heated through. Not much to it but they sure are tasty. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505