wilkes

Country Cornbread Hoppin' John
5 slices bacon
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 (15.8 ounce) cans Blackeye Peas
1 teaspoon hot sauce
1 (7.5 ounce) package corn bread mix
Salsa
Sour cream
Cook bacon in skillet until crisp. Remove bacon and drain,
reserving 2 tablespoons bacon drippings.
Cook onion and peppers in bacon drippings until tender.
Add Blackeye Peas and hot sauce and heat through.
Prepare cornbread mix using 9 x 13-inch pan.
Cook according to directions.
Cut into 2-inch squares.
Top with blackeye peas, salsa, sour cream and crumbled bacon.

Here's a GREAT Hot Dog Chili recipe to jumpstart this thread again:

Coney Island Hot Dog Chili


1 pound Ground Beef, Lean
1 Small Onion, Chopped
2 Tbls. Prepared Yellow Mustard
2 Tbls. Vinegar
2 Tbls. Sugar
1 Tbls. Water
1 tsp. Worcestershire Sauce
1/4 tsp. Celery Seed
1/4 tsp. Tabasco Sauce
1/4 cup Catsup, Approximate (Use enough to keep mixture loose)

In salted skillet, over medium heat, brown ground beef with onion,
breaking up meat with fork to crumble fine. Drain off fat.

Add mustard, vinegar, sugar, water, Worcestershire sauce, celery seed,
and Tabasco sauce. Mix well. Add enough catsup to keep mixture loose.
Reduce heat to low, and simmer (uncovered), for 35 to 40 minutes. Makes
enough sauce for six to eight medium wieners

Fajitas
2-3 pounds skirt steak
warmed tortillas

Traditional Fajita Marinade:
1 12 ounce beer
1/2 cup canola oil
1 small onion finely chopped
1/4 cup lime juice
5 cloves garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon hot pepper sauce
1 teaspoon ground ***in
Traditional Fajita Toppings:
4 roma tomatoes, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 cup onion, chopped
1/4 cup chopped fresh cilantro
3 fresh jalapenos, finely chopped
2 tablespoons lime juice

Trim skirt steak of fat.
Mix marinade together and place with skirt steak in a resealable plastic bag or flat baking dish.
Make sure the skirt steak is well coated.
Let sit overnight. Prepare smoker to 200-220 degrees.
Remove skirt steak from marinade and let sit for 30 minutes at room temperature.
Mix toppings together. If you wish to sop the skirt steak with the marinade during the cooking,
put the remaining marinade in a pan and boil for five minutes.
Keep warm for sopping. Place skirt steak in smoker. Sop every 20 minutes.
Smoke for 1 to 1 1/2 hours.
If you have a separate gas grill, preheat before the skirt steak is done smoking.
If not, preheat the oven.
Remove the skirt steak from the smoker and place on grill or under the broiler.
Cook on each side of the skirt steak for one minute.
Let the skirt steak sit for 10 minutes, then cut into thin slices across the grain.
While the skirt steak is sitting, place foil wrapped tortillas on the grill or in the oven to warm. Put out the meat, tortillas, topping mixture and any other topping,
like sour cream and guacamole,
and let your guests put their own traditional fajitas together.

Today is simple and good .Great for the on the go family. Please add more.

Crock Pot Sausage and Potatoes
1 1/2 pounds smoked sausage -- sliced thickly (Spicy or Mild)
2 pounds hash brown potatoes -- frozen
5 green onions -- sliced
pepper -- to taste
garlic powder -- to taste
1 can cheddar cheese soup
1 soup can milk

Combine sausage, frozen hash browns, green onions,
pepper and garlic powder in well-buttered crockpot.
Stir gently to mix.
Whisk together soup and milk.
Pour over ingredients in crockpot.
Cook on low for about 6 to 8 hours.