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Ingredients:

• 2 1/2 lbs of ground beef (80/20)
• 1 onion, finely chopped
• 4 cloves of garlic, minced
• 1 can (14.5 oz) of diced tomatoes
• 1 small jar of Cajun Power Chili Starter
• 1 cup beef stock or broth
• 2 tbsp chili powder
• 1 tbsp paprika
• 1 tbsp cumin
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp Slap Ya Mama seasoning
• 1 tsp garlic powder
• 2 bay leaves

Instructions:

1. Prepare Ingredients:

   • Finely chop the onion.
   • Mince the garlic.

2. Cook the Beef:

   • In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s browned and fully cooked. Break it apart as it cooks.
   • Drain any excess fat.

3. Add Aromatics:

   • Add the chopped onion to the pot with the ground beef. Cook for about 5 minutes, or until the onion is soft and translucent.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.

4. Add Spices:

   • Stir in the chili powder, paprika, cumin, black pepper, salt, Slap Ya Mama seasoning, and garlic powder. Cook for 1-2 minutes to let the spices bloom.

5. Add Liquids and Tomatoes:

   • Pour in the diced tomatoes (with their juices), the small jar of Cajun Power Chili Starter, and the beef stock or broth.
   • Stir well to combine.

6. Simmer:

   • Add the bay leaves to the pot.
   • Bring the chili to a boil, then reduce the heat to low.
   • Cover and let it simmer for at least 1 hour, stirring occasionally. The longer it simmers, the more the flavors will meld together.

7. Adjust Seasoning:

   • Taste the chili and adjust the seasoning if necessary, adding more salt, pepper, or other spices to your liking.

8. Serve:

   • Remove the bay leaves before serving.
   • Serve hot, with your favorite chili toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.

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Ingredients:

• 4 salmon fillets (6-8 ounces each)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
• 2 tablespoons chopped chives
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1 lemon, sliced
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven.

   • Preheat your oven to 375°F (190°C).

2. Prepare the stuffing.

   • In a medium bowl, combine the softened cream cheese, grated Parmesan cheese, chopped dill, chopped chives, minced garlic, salt, and pepper. Mix until well blended.

3. Prepare the salmon.

   • Pat the salmon fillets dry with paper towels. Make a horizontal cut in the thickest part of each salmon fillet to create a pocket, being careful not to cut all the way through.

4. Stuff the salmon.

   • Spoon the cream cheese mixture into the pocket of each salmon fillet, dividing it evenly among the fillets.

5. Prepare the baking dish.

   • Lightly grease a baking dish with olive oil. Place the stuffed salmon fillets in the dish. Season the tops of the salmon with a little more salt and pepper.

6. Add lemon slices.

   • Arrange the lemon slices on top of and around the salmon fillets.

7. Bake the salmon.

   • Bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

8. Serve.

   • Remove the salmon from the oven and let it rest for a few minutes. Serve the cream cheese stuffed salmon with a side of your favorite vegetables or a fresh salad.

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Ingredients:

• 1 can of refrigerated biscuit dough (8 biscuits)
• 1 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1 cup pepperoni slices (or your choice of toppings: sausage, bell peppers, onions, mushrooms, etc.)
• 2 tablespoons Dan-O’s cheese seasoning
• Non-stick cooking spray

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare the Muffin Tin:

   • Spray a 12-cup muffin tin with non-stick cooking spray to prevent the dough from sticking.

3. Prepare the Biscuit Dough:

   • Separate the biscuit dough into individual biscuits.
   • Cut each biscuit into quarters.

4. Assemble the Pizza Muffins:

   • Take a piece of biscuit dough and flatten it slightly.
   • Place a small amount of pizza sauce (about 1 teaspoon) in the center of the dough.
   • Add a few slices of pepperoni (or your choice of toppings) and a pinch of shredded mozzarella cheese.
   • Fold the edges of the dough around the filling to form a ball, ensuring the filling is sealed inside.
   • Place the dough ball, seam side down, into the muffin tin.
   • Repeat with the remaining dough pieces until all muffin cups are filled.

5. Add More Cheese and Seasoning:

   • Sprinkle the remaining mozzarella cheese evenly over the tops of the dough balls.
   • Sprinkle Dan-O’s cheese seasoning generously over each muffin.

6. Bake:

   • Place the muffin tin in the preheated oven.
   • Bake for 15-18 minutes, or until the muffins are golden brown and the cheese is melted and bubbly.

7. Cool and Serve:

   • Allow the pizza muffins to cool in the muffin tin for a few minutes before removing.
   • Serve warm with additional pizza sauce for dipping, if desired.

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Ingredients

• 1 lb ground beef
• 2 tablespoons taco seasoning
• 1 medium onion, finely chopped
• 1 bag of pre-cooked Mexican rice (about 1-2 cups, depending on preference)
• 1 cup shredded cheese (Mexican blend works well)
• 1/2 cup queso (can use jarred or homemade)
• 6-8 flour tortillas
• Oil, for shallow frying
• Optional garnishes: sour cream, salsa, guacamole, fresh cilantro

Instructions

1. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until it’s no longer pink, breaking it up into crumbles as it cooks. Drain any excess fat.

2. Season the beef: Stir in the taco seasoning and chopped onion, cooking until the onion is soft and translucent and the beef is well seasoned. Remove from heat.

3. Prepare the rice: Heat the Mexican rice according to package instructions. Set aside.

4. Assemble the roll-ups: Lay out a tortilla on a flat surface. Spread a thin layer of queso over the tortilla. Add a spoonful of the taco beef mixture, a spoonful of Mexican rice, and a sprinkle of shredded cheese.

5. Roll up the tortilla: Carefully roll the tortilla tightly around the filling, ending with the seam side down to help keep it closed.

6. Repeat: Continue filling and rolling the remaining tortillas.

7. Heat the oil: In a large, shallow pan, heat a thin layer of oil over medium-high heat. Once hot, place the roll-ups seam side down into the oil. Fry until golden brown on all sides, turning carefully with tongs.

8. Drain: Remove the roll-ups from the oil and drain on a paper towel-lined plate.

9. Serve: Cut the roll-ups in half, if desired, and serve hot with optional garnishes like sour cream, salsa, guacamole, or fresh cilantro.

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