Watco Cookbook - Overland Park

2020

C O O K B O O K

WHAT’S COOKIN’?

This cookbook is inspired by the traditions

INDEX CHILI............................................................ 4 SOUP....................................................... 14 TAILGATE........................................ 27

of the Overland Park team members to share food in the office, especially during football season and whenever cold Kansas temperatures call for warm dishes like soup or chili.

The OP team has assembled the recipes for some fall favorites and winter chill chasers. If you like to cook or just like to eat, you’ll find something sure to satisfy.

Bon appétit!

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CHILI CALEB DELLASEGA’S FAVORITE CHILI INSTRUCTIONS INGREDIENTS

STEP 1

Table salt

Combine 3 tablespoons salt, 4 quarts water, and beans in large Dutch oven and bring to boil over high heat. Remove pot from heat, cover, and let stand 1 hour. Drain and rinse well.

½ lb Dried pinto beans (about 1 cup), rinsed and picked over 6 Dried ancho chiles (about

1 3/4 oz), stems and

seeds removed, and flesh torn into 1-inch pieces (see note) 2 - 4 Dried árbol chiles, stems

removed, pods split, and seeds

removed (see note)

3 T Cornmeal

2 t Dried oregano

2 t Ground cumin

2 t Cocoa powder

2 ½ C Low-sodium chicken broth 2 Medium onions, cut into

3/4-inch pieces (about 2 cups) 3 Small jalapeño chiles, stems

and seeds removed and

discarded, and flesh cut into

1/2-inch pieces

3 T Vegetable oil

4 Medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)

1 Can (14.5 oz) diced tomatoes 2 T Light molasses

½ lbs Blade steak, 3/4-inch thick, 3

trimmed of gristle and fat

and cut into 3/4-inch pieces

1 Bottle (12 oz) mild-flavored lager, such as Budweiser

STEP 2 Adjust oven rack to lower-middle position and heat oven to 300º. Place ancho chiles in 12-inch skillet set over medium-high heat; toast, stirring frequently, until flesh is fragrant, 4 to 6 minutes, reducing heat if chiles begin to smoke. Transfer to bowl of food processor and cool. Do not wash out skillet.

STEP 3 Add árbol chiles, cornmeal, oregano, cumin, cocoa, and ½ teaspoon salt to food processor with toasted ancho chiles; process until finely ground, about 2 minutes. With processor running, very slowly add ½ cup broth until smooth paste forms, about 45 seconds, scraping down sides of bowl as necessary.

Transfer paste to small bowl. Place onions in nowempty processor bowl and pulse until roughly chopped, about four, 1-second pulses. Add jalapeños and pulse until consistency of chunky salsa, about four, 1-second pulses, scraping down bowl as necessary.

STEP 4 Heat 1 tablespoon oil in Dutch oven over mediumhigh heat. Add onion mixture and cook, stirring occasionally, until moisture has evaporated and vegetables are softened, 7 to 9 minutes. Add garlic and cook until fragrant, about 1 minute. Add chili paste, tomatoes, and molasses; stir until chili paste is thoroughly combined. Add remaining 2 cups broth and drained beans; bring to boil, then reduce heat to simmer.

STEP 5 Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Pat beef dry with paper towels and sprinkle with 1 teaspoon

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CHILI salt. Add half of beef and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven. Add ½ bottle lager to skillet, scraping bottom of pan to loosen any browned bits, and bring to simmer. Transfer lager to Dutch oven. Repeat with remaining tablespoon oil, steak, and lager. Once last addition of lager has been added to Dutch oven, stir to combine and return mixture to simmer.

STEP 6 Cover pot and transfer to oven. Cook until meat and beans are fully tender, 1½ to 2 hours. Let chili stand, uncovered, 10 minutes.

Stir well and season to taste with salt before serving.

STEP 7 Good choices for condiments include diced avocado, chopped red onion, chopped cilantro leaves, lime wedges, sour cream, and shredded Monterey Jack or cheddar cheese.

MARISSA MILLER’S CHICKEN CHILI INSTRUCTIONS INGREDIENTS

STEP 1 Place chicken at bottom of slow cooker.

2 Boneless chicken breasts

1 Can (11 oz) corn, drained 1 Can of diced tomatoes, undrained

1 Can of green chilies, undrained 1 Can of drained and rinsed black beans

STEP 2 Add corn, black beans, diced tomatoes, green chilies, chicken broth, and all seasonings. Place cream cheese on top of chicken.

STEP 3

2 C Chicken broth

Cover with lid and cook on low for 6-8 hours.

1 C Cooked, chopped bacon

STEP 4

1 Pkt Ranch seasoning

1 t Cumin

Remove chicken and shred, and add cheese.

1 Tt Chili powder 1 t Onion powder 1 Package (8 oz) of cream cheese 1 C Shredded cheese

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CHILI MICHELE VALDIVIA’S PICADILLO INSTRUCTIONS INGREDIENTS

STEP 1

1 ½ T Vegetable oil

Heat oil in a large skillet; once oil is hot, add the ground meat to cook. Break up large lumps of meat using a wooden spoon to make sure all the little pieces are well cooked. Fry until brown, about 8 minutes.

1 lb Ground beef (85% lean)

1/3 C White onion, chopped 2 Garlic cloves 1 Serrano pepper 1 ½ C Diced potato (about 8 oz)

1 lb Tomatoes diced (About 2 large tomatoes)

1 Knorr® beef bouillon cube 1/3 C Chopped cilantro Salt and pepper to taste

STEP 2 Add the onion and garlic. Stir and cook for about 1 minute, just enough to allow the onion to get transparent, then add serrano pepper plus diced potatoes. Stir and keep cooking until potatoes are slightly tender, but still firm. This will take about 5 more minutes since you will still keep cooking them when you add the tomatoes.

STEP 3 Now, add the diced tomatoes and bouillon cube and stir again. The tomatoes will release their juices and the beef bouillon will dissolve, adding more flavor to the picadillo.

STEP 4 Place a lid on your skillet and lower the heat.

Keep cooking the picadillo until your potatoes are completely cooked and the tomatoes have formed a thick sauce.

STEP 5 Finally, season with salt and pepper and add the chopped cilantro.

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CHILI DOUG CONWAY’S PORK BEAN CHILI WITH CORN DUMPLINGS INSTRUCTIONS INGREDIENTS

STEP 1

Make the chili: Put the beans in a Dutch oven or large pot and add enough water to cover. Bring to a simmer over medium-high heat and cook 10 minutes. Drain the beans, return them to the pot and cover with water by about 3 inches. Add the thyme, bay leaves, and 4 smashed garlic cloves. Bring to a simmer over medium heat and cook, skimming off any foam, until the beans begin to soften, about 1 hour.

1 lb Dried black beans, picked over (about 2 cups) (You can substitute four, 15-oz cans of black beans.)

1 t Dried thyme

3 Bay leaves

10 Cloves garlic (6 smashed; 4 minced) 2 T Vegetable oil

1 Large onion, diced

3 T Chili powder

1/4 C Ancho chile powder

1 T Paprika

1 T Dried oregano

1 T Ground cumin

1/2 t Ground cloves

2 Cans (14 oz) Mexican-style diced

tomatoes with green chiles 3 lbs Boneless pork shoulder

(Boston butt), trimmed and

cut into 3/4-inch pieces Kosher salt 1 Bunch cilantro, leaves only

Juice of 2 limes

Shredded cheddar cheese,

for topping

Lime wedges and sour cream, for serving (optional)

For the dumplings:

2 C Masa harina (instant corn flour)

2 T Unsalted butter, melted

Kosher salt

STEP 2 Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Stir in the minced garlic, chili powder, ancho chile powder, paprika, oregano, cumin, and cloves; cook 1 minute. Add the diced tomatoes and cook, stirring, until thickened, 8 to 10 minutes.

STEP 3 Transfer the tomato mixture to the pot with the beans.

Add the pork and 1 teaspoon salt and stir to combine.

Bring just to a boil; reduce the heat to medium low and simmer, stirring occasionally, until the beans and pork are tender, about 2 hours. (Add water to keep the pork covered, if needed.) Discard the bay leaves.

STEP 4 Meanwhile, prepare the dumplings: Combine the masa harina, melted butter, and 1 teaspoon salt in a large bowl. Stir in 1 1/2 to 2 cups warm water to make a soft dough. Roll the dough into 1-inch balls, then press your thumb into each one to form a cup shape. Cover with plastic wrap until the chili is ready.

STEP 5 Combine the remaining 2 smashed garlic cloves, the cilantro, lime juice, 1 1/2 cups water and 2 teaspoons salt in a blender and puree until smooth. Stir the cilantro mixture into the chili. Gently add the dumplings (do not stir) and simmer until cooked through and firm, 30 to 35 minutes. Thin the chili with a splash of hot water, if needed. Ladle into bowls and top with cheese; serve with lime wedges and sour cream, if desired.

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CHILI LEAH WOODS’ SLOW COOKER CREAM CHEESE CRACK CHICKEN CHILI INSTRUCTIONS INGREDIENTS

STEP 1

2 Boneless skinless chicken breasts

Place chicken at bottom of slow cooker.

STEP 2

1 Can corn, drained

1 Can black beans, drained and rinsed

1 Can RO-TEL® (or diced tomatoes and green chilies)

2 C Chicken broth

1 C Cooked bacon, chopped

Add corn, beans, Ro-Tel, broth, cumin, chili powder, onion power, ranch seasoning, and bacon. Stir together. Place cream cheese on top.

STEP 3

Cover and cook on low 6-8 hours.

1 Packet ranch seasoning

STEP 4

1 t cumin

1 T Chili powder

Shred chicken.

1 t Onion powder

1 Pkg Cream Cheese (8 oz)

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1 C Shredded cheddar cheese

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STEP 5

Stir in cheddar cheese.

CHILI LEAH WOODS’ SOUTHWEST CHILI INSTRUCTIONS INGREDIENTS

STEP 1

2 Lbs Ground turkey or lean

ground beef

Brown meat.

STEP 2

1 T Onion powder

1 (1 oz) package Hidden Valley

Ranch dry dressing mix

Add remaining ingredients and simmer for a few hours to infuse flavors.

1 - 2 packages taco seasoning mix

Also great in a crockpot.

®

1 Can (16 oz) pinto beans 1 Can (16 oz) chili beans (hot or regular) 1 Can (16 oz) whole kernel corn 1 Can (16 oz) great northern beans 1 Can (16 oz) black beans drained 1 Can (8 oz) diced Mexican-style

tomatoes 2 - 3 (4 oz) cans tomato sauce

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CHILI ALISSA HACKEL’S WHITE TURKEY AND POBLANO CHILI INSTRUCTIONS INGREDIENTS

STEP 1

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, and poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic, cumin, coriander, and cayenne and cook, stirring until fragrant, about 30 seconds.

1 T Olive oil

1 Medium onion, diced (about 1 ½ cups) 2 Stalks celery, diced (about ½ cup) 3 Medium poblano peppers

(4 oz each), seeded and white

ribs removed, finely diced (about 1 ½ cups) 1 Clove garlic, minced

1 t Ground cumin

½ t Ground coriander

¼ t Cayenne pepper, more to taste

1 lb Ground white meat turkey

2 Cans (15.5 oz) white beans, such as cannellini, drained and rinsed

4 C Cups low sodium chicken broth

¾ t Dried oregano

1 Can (15.5 oz) hominy, drained and rinsed Salt ¼ C Greek yogurt

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Chopped fresh cilantro leaves

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STEP 2 Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink, about 2 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

STEP 3 Add the hominy, salt, and more cayenne pepper, to taste. Continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving with 1 T of Greek yogurt and fresh cilantro.

CHILI BRENT LAMASTER’S CHILI INSTRUCTIONS INGREDIENTS

STEP 1

In a medium skillet, add in diced onion and ground beef. Cook the onion until translucent, and cook meat until brown and then drain.

1 lb Ground beef (I use 80% lean)

1 Small yellow onion 1 Can Ro-Tel (I use mild) 1 Can (15 oz) kidney beans (drained)

1 Can (15 oz) chili beans (drained) 1 Can (15 oz) black beans

1 Packet of McCormick’s chili seasoning

1 C Beef broth 4 Green onions for garnish

1 C Cheese for topping

1 C Sour cream for topping

STEP 2

Add meat into large crockpot.

STEP 3

Add kidney beans, chili beans, black beans, beef broth, Ro-Tel, and beef broth into the crockpot and stir to combine ingredients.

STEP 4

Turn crockpot to low, place lid on crock, and cook for 4 hours.

STEP 5

Add green onion, cheese, and sour cream as toppings.

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CHILI MIKAYLA WIDICK’S PEPPERONI PIZZA CHILI INSTRUCTIONS INGREDIENTS

STEP 1

2 lbs Ground beef

In a Dutch oven, cook the beef, sausage, onion, green pepper, and garlic over medium heat until meat is no longer pink; drain.

1 lb Bulk hot Italian sausage

1 Large onion, chopped

1 Large green pepper, chopped

STEP 2

4 Garlic cloves, minced

Stir in the salsa, beans, pizza sauce, pepperoni, water, chili powder, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer until heated through, about 20 minutes. (I think I just dumped it all in a crockpot to warm up instead.) Sprinkle servings with cheese.

1 Jar (16 oz) salsa

1 Can (16 oz) hot chili beans, undrained

1 Can (16 oz) kidney beans, rinsed and drained

1 Can (12 oz) pizza sauce

1 Package (8 oz) sliced pepperoni, halved

1 C Water

2 T Chili powder

1/2 t Salt

1/2 t Pepper

3 C Shredded part-skim mozzarella cheese

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STEP 3

Freeze option: Before adding cheese, cool chili.

Freeze chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Sprinkle each serving with cheese.

CHILI THOMAS HOLMES’ CINCINNATI CHILI INSTRUCTIONS INGREDIENTS

STEP 1

3 – 4 Large onions, finely chopped and sautéed

In large stock pot or slow cooker combine all ingredients through water. (Spice measurements are estimates and may be used liberally to taste, except vinegar.)

6 – 12 Cloves garlic, minced & sautéed

1 Bell pepper and 1 jalapeno, finely chopped and seeded (optional) 4 Lbs Ground beef, browned and

drained (for vegetarian chili substitute dried lentils) 1/3 C Chili powder

2 T Sweet paprika

2 T Wine vinegar

2 T Molasses or raw cacao

2 t Ground cumin

1 t Ground coriander

1 t Ground allspice

1 t Oregano, dried

STEP 2

Simmer mixture uncovered, stirring occasionally.

STEP 3

Add water to keep beef barely covered for 2 hours, or until mixture is thickened, yet soupy enough to be ladled.

STEP 4

Discard bay leaves. Season with salt and pepper to taste.

STEP 5

½ t Cayenne

½ t Cinnamon

¼ t Ground cloves

Serve as is, or in traditional Cincinnati “five-way” style: Ladle chili over spaghetti, then top with beans, onion, cheddar and crackers.

¼ t Ground mace

STEP 6

2- 3 Bay leaves 2 – 4 Cans (15 oz) tomato sauce

May be frozen, or made four days in advance, cooled uncovered and stored covered/refrigerated

2 – 3 C Water Accompaniments: thin spaghetti, red kidney beans, chopped onion, grated cheddar, oyster crackers

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CHILI CRAIG & JULIE RICHEY’S SUPER SIMPLE CHILI (GLUTEN FREE) INSTRUCTIONS INGREDIENTS

STEP 1

Soften onion in large skillet.

1 Medium white onion

2 lbs Lean ground beef or turkey

2 Cans (16 oz) Bush’s red chili beans with sauce (medium is our preference)

3 Cans (4.5 oz) chopped green chilis (do not drain) 1/4 C Brown sugar 2-3 Cans (5.5 oz) V8 juice

STEP 2

Add ground beef or turkey to skillet and brown.

Drain excess fat and add meat and onion mix to a crock pot.

STEP 3

Add chili beans, green chilis, salt, and brown sugar to crock pot. Stir contents until mixed.

STEP 4

Add V8 juice until you see it start to pool above the meat and bean mix.

STEP 5

Top with your favorite condiments: onions, breaded jalapeños, cheese, crackers, etc.

For some extra heat, add a few dashes of ground cayenne red peppers or ground chipotle chili peppers to taste while cooking.

Serves 4-6 depending on your bowl size.

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CHILI ANDY NIELSEN’S TEXAS CHILI INSTRUCTIONS INGREDIENTS

STEP 1

Heat the bacon grease in an 8-qt heavy-bottomed stockpot over medium heat.

1 T Bacon grease or vegetable oil 2 Medium yellow onions, chopped

3 T Chopped garlic

3 T Chili powder

2 T Paprika

2 T Cumin

3 t Dried oregano

1 lb Ground beef chuck

1 lb Italian sausage links (removed from casings and crumbled)

2 t Salt (plus more as needed)

1 Can (28 oz) crushed tomatoes with puree

1 Can (15 oz) kidney beans (rinsed and drained)

1 T MInced canned chipotle chilis

in adobo sauce, plus more as needed FIXIN’S Grated sharp cheddar cheese Chopped green onion

STEP 2

Add onions and garlic and cook, stirring occasionally until tender.

STEP 3

Add chili powder, paprika, cumin, and oregano and still until spices are well combined.

STEP 4

Add ground chuck, sausage, and 1 teaspoon of kosher salt. Increase the heat to medium-high and cool the meat, stirring frequently, until cooked through.

STEP 5

Stir in the remaining ingredients. Reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour.

Sour cream

Adjust the seasoning with more salt or chipotle chilis if necessary.

Crumbled corn chips

Serve with any or all of the suggested fixin’s!

Red pepper flakes

Chopped jalapeño chilis

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CHILI JUSTIN MARR’S WHITE CHICKEN CHILI INSTRUCTIONS INGREDIENTS

STEP 1

4 Medium skinless, boneless chicken breasts

Combine chicken and stock in a stockpot. Cook over medium heat until tender, about 15 minutes.

Shred chicken with two forks and then add back to the liquid. Shred chicken with two forks and then add back to the liquid.

4 C Chicken stock

1 Clove garlic minced

1 Medium onion, diced

1 Can (15 oz) white beans, drained

STEP 2

1 Can (4 oz) diced green chilis,

with liquids from chilis

Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.

1 t Dried oregano

1 t Ground cumin

1/2 t Chili powder

1 t Salt

1 t Ground black pepper

1 t Chopped fresh oregano

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STEP 3 Simmer over low heat for about 5 minutes. Remove from heat and serve. Add grated cheese, sour cream, sliced avocados, and/or crunched tortilla chips as a soup topping if desired.

SOUP ZACH BADEN’S SLOW COOKER JAMBALAYA INSTRUCTIONS INGREDIENTS

STEP 1

1 Can (14.5 oz) diced tomatoes

Combine first 12 ingredients in a 6-quart slow cooker and stir to combine.

1 Can (14.5 oz) beef broth

1 Can (8 oz) tomato paste 2 Bay leaves

2 t Dried basil

1 1/2 t Dried oregano 1/2 t Tony Chachere’s Creole Seasoning

1/2 t Tabasco® sauce 1/2 Salt

1/2 t Worcestershire sauce

1/4 t Cayenne pepper

1/4 t Black pepper

1 Medium onion

1 Green bell pepper

2 Celery ribs 4 Cloves garlic

1 lb Andouille sausage

2 Chicken breasts 1/2 lb Shrimp 1 1/2 C White rice

1 T Chopped fresh parsley

STEP 2

Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.

STEP 3

Cover crock pot and cook on low 4 to 5 hours.

STEP 4

Set a larger strainer/sieve over a large bowl and pour about 75% of liquid in the crock pot through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.

STEP 5

Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on low 30 minutes.

STEP 6

Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.

STEP 7

Add cooked rice to slow cooker and mix in. Serve.

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SOUP CORI KALLENBACH’S VEGETABLE BEEF SOUP INSTRUCTIONS INGREDIENTS

STEP 1

Brown your ground beef or turkey. Drain grease.

1 lb Ground beef or turkey

1 Bottle/Can (46 oz) V8 (can use

regular, low sodium, or spicy)

1 Bag of frozen mixed vegetables

(can use fresh or canned veggies as well)

1 T Taco seasoning

STEP 2

Combine ground beef or turkey, V8 juice, mixed vegetables, and taco seasoning together in a large stock pot.

STEP 3

Cook on medium heat until low boil and then reduce heat to low and simmer for 10 minutes or longer. Enjoy!

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SOUP LEE ANN MARTIN’S MINESTRONE SOUP INSTRUCTIONS INGREDIENTS

3 T Olive oil

1 C Minced white onion (about 1 small onion)

½ C Chopped zucchini ½ C Frozen Italian cut green beans ¼ C Minced celery (about ½ stalk)

4 t Minced garlic (about 4 cloves)

4 C Cups vegetable broth (not chicken)

2 Cans (15 oz) red kidney beans, drained

2 Cans (15 oz) cans small white

beans or 2 (15 oz) cans great northern beans, drained

1 Cans (14 oz) can diced tomatoes

½ C Carrot (julienned or shredded)

2 T Minced fresh parsley

1 ½ t Dried oregano 1 ½ t Salt

½ t Ground black pepper

½ t Dried basil

¼ t Dried thyme

3 C Hot water

4 C Fresh baby spinach

STEP 1

Heat 3 tablespoons of olive oil over medium heat in a large soup pot.

STEP 2

Sauté onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onion begins to turn translucent.

STEP 3

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

STEP 4

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

STEP 5

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

This Olive Garden copycat soup makes about eight, 1 1/2-cup servings.

½ C Small shell pasta

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SOUP LEE ANN MARTIN’S BROCCOLI-CHEESE SOUP INSTRUCTIONS INGREDIENTS

STEP 1

¾ C Onion

Cut cheese into chunks/large cubes to promote melting and set aside.

STEP 2

2 T Oleo 6 C Water 6 Bouillon cubes

6 C Milk

1 lb Velveeta® cheese

1/8 t Garlic powder

20 oz Frozen chopped broccoli or

1 package fresh in small pieces 8 oz Very fine egg noodles

Heat oleo in large pot.

STEP 3

Add onions and sauté for 3 minutes.

STEP 4

Add water and bouillon, and heat to boil.

STEP 5

Add noodles slowly so liquid continues to boil.

STEP 6

Cook uncovered for 3 minutes.

STEP 7

Stir in broccoli and garlic powder and cook at least 4 minutes, or until broccoli is done.

STEP 8

Add milk and cheese.

STEP 9

Add pepper to taste. Turn down heat. Cook until cheese is melted and soup is hot enough to serve.

Makes about 3-4 quarts. Freezes well.

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SOUP ALI DENZEL’S CROCK POT CHICKEN & NOODLES INSTRUCTIONS INGREDIENTS

STEP 1

1 Package (24 oz) frozen egg noodles

Season chicken breasts with salt and pepper and place in crock pot.

1 Can of Campbell’s® Cream of Chicken soup

1 Can of Campbell’s Cream of Celery soup

1 Stick (1/2 cup) butter, cut into pieces 1 Carton (32 oz) chicken broth,

or more (You may add extra later to thin out.)

1 Bag of frozen peas (You can use any veggie you want.)

1 t Chicken bouillon to taste (optional)

4 large chicken breasts

STEP 2

Add Campbell’s soups.

STEP 3

Add pats of butter and place evenly over the soup.

STEP 4

Cook on low for 6 hours.

STEP 5

Remove chicken and shred.

STEP 6

Add chicken back to crock pot.

STEP 7

Add frozen noodles and veggies.

STEP 8

Cook on low for 2 hours.

STEP 9

Stir a few times during the last 2 hours. You may want to add more broth to thin out at the end of cooking, as the noodles thicken the broth.

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SOUP ALI DENZEL’S BROCCOLI CHICKEN CHEESE SOUP INSTRUCTIONS INGREDIENTS

STEP 1

3 Cooked, shredded chicken breasts (You can also buy a rotisserie chicken and shred it.)

Bake chicken in the oven at 350º for 1 hour.

1 Bag of frozen chopped broccoli

1 Diced sweet onion

Shred or cube cooked chicken. I use a small food processor to shred it.

1 Box (32 oz) Velveeta® - diced

2 Bags of shredded cheddar cheese

STEP 3

1 Carton (32 oz) chicken broth

3 C Of water 1/4 Stick of butter

STEP 2

Coat the bottom of your pot with butter and sauté onion.

STEP 4

Combine chicken broth, water, and broccoli to the onion.

STEP 5

Bring to a boil and boil until broccoli is soft.

STEP 6

Add chicken.

STEP 7

Reduce heat to medium-low and add cheese.

STEP 8

Cook until cheese has melted.

STEP 9

Reduce heat and simmer for 30 minutes to 1 hour.

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SOUP MIKAYLA WIDICK’S SLOW COOKER CHICKEN ENCHILADA SOUP INSTRUCTIONS INGREDIENTS 2 Large chicken breasts

STEP 1

1 Can (15 oz) black beans, rinsed

Place 2 large chicken breasts on the bottom of a large slow cooker. Then, place the rest of the ingredients on top.

1 Can (15 oz) kidney beans, rinsed

STEP 2

1 Can (15 oz) white northern beans, rinsed

Turn slow cooker to high and let cook for 3 hours.

1 Can (15 oz) sweet corn, drained

STEP 3

1 Can (28 oz) diced tomatoes, not drained

Then, remove chicken breasts and shred with two forks. Place back in the slow cooker and let cook for an hour longer.

1 C Quinoa, uncooked

1 Can (4 oz) diced green chilies, not drained

STEP 4

4 C Low-sodium chicken broth

2 C Water

2 C Enchilada sauce

• Sliced avocado

4 t Chili powder

• Shredded cheese

2 t Garlic powder

• Tortilla Chips

Salt, to taste

Top with any of these optional toppings:

• Diced red onion • Dollop of Greek yogurt • Dollop of guacamole

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SOUP SHANNON PARKER’S CORN & SAUSAGE CHOWDER INSTRUCTIONS INGREDIENTS

STEP 1

1 lb Sweet Italian sausage (I use hot sausage to give it a little KICK!)

1 Medium onion, chopped (Yellow, I have found, tastes best.)

In a large Dutch oven or stock pot over mediumhigh heat, cook sausage and onion until the sausage is browned and the onions are tender.

1 ½ lbs Potatoes, peeled and cut into

½ inch cubes (I have made with skin on and sliced instead

of cubed and it has turned

out amazing.)

2 C Chicken broth 1 t Salt ½ t Pepper

1 Can (15.25 oz) whole kernel corn, drained 1 Can (14.75 oz) cream-style corn

1 Can (12 oz) evaporated milk

Chopped chives or scallions

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STEP 2

Stir in potatoes, chicken broth, salt, and pepper.

Bring to a boil, cover pot and reduce heat. Simmer for 10-15 minutes or until the potatoes are tender.

STEP 3

Stir in the whole kernel corn, cream-style corn, and evaporated milk. Cook until warmed through.

STEP 4

Top with chopped chives or scallions.

SOUP REAGAN CHALUPNIK’S COPYCAT ZUPPA TOSCANA INSTRUCTIONS INGREDIENTS

STEP 1

4 Strips thick-cut bacon, cut into

1/2 inch pieces

Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate with a slotted spoon; set aside to drain. Add the Italian sausage to the drippings and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6 minutes. Transfer to the paper towel-lined plate to drain.

1 lb Sweet Italian sausage, casings removed

4 - 5 Large russet potatoes

(about 2 1/2 pounds), unpeeled

and cut into 1/2 inch cubes 3 Cloves garlic, minced 3 Large white onion, diced

½ t Pepper Pinch of crushed red pepper flakes

Kosher salt and freshly ground black pepper

6 C Chicken broth

6 C Curly kale, stems removed and leaves roughly chopped 3/4 C Heavy cream

1 t White wine vinegar

STEP 2

Add the potatoes, garlic and onion to the drippings and cook, stirring occasionally, until slightly softened, 6 to 8 minutes. Season with the crushed red pepper flakes and salt and pepper. Add the chicken broth, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender and cooked through, 12 to 15 minutes.

STEP 3

Add the kale, heavy cream, bacon and sausage and cook over medium heat until the kale is tender, another 5 minutes. Stir in the vinegar just before serving.

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SOUP PATRICK REDING’S PASTA E FAGIOLI INSTRUCTIONS INGREDIENTS

1 lb Lean ground beef

1 Yellow onion, finely chopped

2 Medium carrots, diced

3 Ribs celery, diced

3 Cloves garlic, minced 3 Cans (8 oz) tomato sauce 2 Cans (14.5 oz) beef broth

1 Can (14.5 oz) petite diced tomatoes

2 t Granulated sugar

1 t Dried basil

1 t Dried oregano

8 oz Dry ditalini pasta 1 Can (15 oz) dark red kidney beans, drained and rinsed 1 Can (15 oz) cannellini beans, drained and rinsed

Parmesan cheese, freshly grated, for serving

Kosher salt and freshly ground black pepper, to taste

STEP 1

Brown ground beef in a large pot over mediumhigh heat.

STEP 2

When beef is almost cooked through, add onions, carrots, and celery and cook until tender, stirring occasionally, about 6 minutes. Add garlic and cook 1 minute more.

STEP 3

Add tomato sauce, beef broth, 1/2 cup water, canned tomatoes, sugar, oregano, and thyme.

Bring to a boil, cover, and reduce heat to medium-low.

STEP 4

Let simmer 5 minutes, stir in ditalini pasta, and continue cooking until vegetables are soft and pasta is al dente, about 10 minutes more.

STEP 5

Add beans, season to taste with salt and pepper, and thin with more water, if desired.

STEP 6

Serve with Parmesan cheese and enjoy!

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SOUP TIM BEFORT’S FAMILY STEAK SOUP INSTRUCTIONS INGREDIENTS

STEP 1

½ lb Ground beef steak (browned and drained)

(Do not use hamburger)

Brown and drain the ground beef steak. Set aside.

2 Cans (10.5 oz) beef consommé

Add flour and stir to form a smooth paste. Cook the mixture (roux) over medium heat without browning for 3 minutes, stirring constantly

¼ C Diced carrots

STEP 3

¼ C Diced onions

Add consommé to the roux and stir until lightly thickened (no lumps); bring to a full boil

4 T Butter

¼ C Flour

¼ C Diced celery ½ C Chopped canned tomatoes ¾ t Kitchen bouquet (like Worcestershire sauce) 1 Beef bouillon cube

STEP 2

STEP 4

Add fresh vegetables, tomatoes, and seasonings; bring to a boil again

¼ t Ground black pepper

STEP 5

½ t Flavor enhancer (Accent)

Reduce heat and simmer until vegetables are barely tender (approximately 20-30 minutes)

5 oz Frozen mixed vegetables

STEP 6

Add frozen vegetables and ground beef steak.

Simmer an additional 15 minutes (long enough for the flavors to become well blended).

ENJOY!!!!!!!

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TAILGATE REAGAN CHALUPNIK’S SPICY PRETZELS INSTRUCTIONS INGREDIENTS 3/4 C Olive oil

1 t Lemon pepper

1 t Garlic powder

1 Pkg Dry Hidden Valley® Ranch

dressing mix 1/2 t Cayenne Pepper I Pkg Snyder’s Family Size (16 oz)

Mini Pretzels

STEP 1

Thoroughly mix together the olive oil, lemon pepper, garlic powder, Hidden Valley Ranch Dressing Mix, and cayenne pepper.

STEP 2

Pour Snyder’s Family Size Mini Pretzels into zip-lock bag.

STEP 3

Pour the mixture over pretzels and seal well.

STEP 4

Gently turn bag over every 10-15 minutes on different sides and directions for about an hour.

STEP 5

After about 1 hour dump into airtight container and discard zip-lock bag.

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TAILGATE SUSAN RAO’S JALAPEÑO POPPER DIP INSTRUCTIONS INGREDIENTS

STEP 1

4 oz Can diced jalapeños, well drained

In a mixer or by hand, combine cream cheese and sour cream.

8 oz Package cream cheese, softened

1 C Sour cream

2 C Shredded cheddar cheese

¾ C + ¼ C Shredded Parmesan cheese

STEP 2

Add cheddar cheese, ¾ cup Parmesan cheese and diced jalapeños. Mix well.

1 C Italian seasoned breadcrumbs

STEP 3

4 T Butter or margarine, melted

Spoon into 8x8 baking dish, spreading evenly.

1 T Dried parsley (optional)

STEP 4

Blend breadcrumbs, melted butter, ¼ cup shredded Parmesan cheese, and dried parsley, using a fork, until crumbly.

STEP 5

Sprinkle the buttery crumb topping evenly over the cream cheese mixture.

STEP 6

Bake at 350º for 15 minutes or until hot and breadcrumbs are golden brown.

STEP 7

Serve with bread or crackers.

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TAILGATE MATTHEW NASH’S TEX-MEX DIP INSTRUCTIONS INGREDIENTS

STEP 1

8 oz Sour cream

Evenly spread beans on a platter.

½ C Real mayo 1 Package taco seasoning mix

1 Can (15 oz) refried beans

1 Carton guacamole dip (Dean’s brand)

1 Bunch of scallions

4 Medium Roma tomatoes

STEP 2

Evenly top with guacamole dip.

STEP 3

Mix sour cream, taco seasoning and mayo.

STEP 4

1 Can black olives

Evenly spread mixture on top of guacamole dip.

1 Package finely cut cheddar jack cheese

STEP 5

Add layer of cheese on top.

STEP 6

Cut up vegetables to your liking and sprinkle top with black olives, tomatoes, and scallions.

STEP 7

Add more cheese on top and eat!

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TAILGATE LEAH WOODS’ HAM ROLL-UPS INSTRUCTIONS INGREDIENTS

STEP 1

8 oz Cream cheese, softened

Mix and spread on flour tortillas.

1 C Sour cream

1 C Finely diced deli ham

4 oz Can of green chilis, blended 1 1/2 C Shredded cheese

1 Package of flour tortillas (large/burrito size) Salsa (for dipping)

STEP 2

Roll up snugly and chill overnight or at least all day before serving.

STEP 3

Slice and dip in salsa.

Maple honey ham and extra sharp cheddar cheese pair well together in these.

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TAILGATE LEAH WOODS’ FIESTA ROLL-UPS INSTRUCTIONS INGREDIENTS

STEP 1

8 oz Cream cheese, softened

Combine all ingredients.

1 C Sour cream ½ Packet Fiesta Ranch mix

STEP 2

1 ½ C Cheddar cheese

Thinly spread on flour tortillas.

STEP 3

1 Package flour tortillas (large/burrito size)

Roll snugly and chill overnight or at least all day before serving.

STEP 4

Slice and enjoy.

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TAILGATE LEAH WOODS’ RANCH CHEESE BALL SPREAD INSTRUCTIONS INGREDIENTS

STEP 1

Combine milk, mayo and ranch packet.

1 Package of dry ranch dressing mix

1/2 C Mayonnaise

STEP 2

1/2 C Milk

Add cream cheese, sour cream, cheese and nuts.

8 oz Cream cheese, softened 1/2 C Sour cream 1 1/2 C Shredded cheddar cheese

STEP 3

Mix well.

3/4 C Chopped pecans

STEP 4

Crackers

Spoon into appropriately sized dish and chill. (You can garnish with more cheese and nuts if you wish.)

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TAILGATE LEAH WOODS’ CHEESEY CORN MAC ’N’ CHEESE INSTRUCTIONS INGREDIENTS

STEP 1

1 Can corn

Preheat oven to 350º.

1 Can cream corn

1 Stick butter (sliced into chunks)

STEP 2

8 oz Velveeta® cheese (cubed)

Mix all ingredients in a 9x13 pan.

1 ½ C Medium-sized shell noodles (uncooked)

STEP 3

Cover with foil.

STEP 4

Bake 30 minutes.

STEP 5

Remove foil and stir.

STEP 6

Bake for another 30 minutes.

This can also be done in a crockpot with adjusted times

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TAILGATE MIKAYLA WIDICK’S CROCKPOT MAC ’N’ CHEESE INSTRUCTIONS INGREDIENTS

STEP 1

2 C Uncooked elbow macaroni

Boil the macaroni in water for 6 minutes. Drain.

4 T Butter

STEP 2

2 1/2 C Grated sharp cheddar cheese

(melts better if you grate it

instead of buying it pre-shredded)

In a medium saucepan, mix butter and cheese. Stir until the cheese melts.

1/2 C Sour cream (I use plain greek yogurt)

STEP 3

1 Can (10 3/4 oz) condensed cheddar cheese soup

1/2 t Salt 1 C Whole milk (I use whatever milk I have, not whole)

1/2 t Dry mustard

1/2 t Black pepper

In slow cooker, combine cheese mixture, sour cream, soup, salt, milk, mustard, and pepper. Add the drained macaroni and stir again.

STEP 4

Cook on low for 2 1/2 hours, stirring occasionally.

Keep an eye on it so it does not get too mushy.

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TAILGATE JEFF PLUNKET’S VELVEETA® CHEESE DIP INSTRUCTIONS INGREDIENTS

STEP 1

8 oz Velveeta® Queso Blanco Cheese

Chop the Velveeta® into small blocks and place in slow cooker

1 Can (10 oz) Ro-Tel. (Do not drain,

and use up to a can and a half.)

1 T Jarred Chopped Garlic

1 T Jarred Chopped jalapeños (to taste) T Cilantro

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STEP 2

Add Ro-Tel, garlic, jalapeños and cilantro.

STEP 3

Cook at the lowest temp possible, and keep it stirred to prevent burning once it starts to melt.

TAILGATE JEFF PLUNKET’S TATER TOT TACO CASSEROLE INSTRUCTIONS INGREDIENTS

STEP 1

1 Small onion, diced

Preheat an oven to 375Âş F. Prepare a 9x13-inch baking dish with cooking spray.

1 Clove garlic, minced 1 Packet (1 oz) taco

seasoning mix 1 Bag (16 oz) frozen

Mexican-style corn

1 Can (12 oz) black beans, rinsed and drained 1 Bag 12 oz) shredded

Mexican cheese blend

1 Package (16 oz) frozen tater tots

1 Can (12 oz) enchilada sauce

STEP 2

Cook the ground beef in a skillet over medium heat until completely browned. Add the onion, garlic, taco seasoning mix, frozen Mexican-style corn, and black beans to the ground beef; cook and stir another 10 minutes. Set aside to cool slightly.

STEP 3

Combine the ground beef mixture in a large bowl with about 3/4 of the Mexican cheese blend and the tater tots; stir to combine.

STEP 4

Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish; lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tot layer.

STEP 5

Bake in the preheated oven for 40 minutes.

Sprinkle the remaining Mexican cheese over the casserole and return to oven until the cheese is melted and bubbly, about 5 minutes more.

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TAILGATE SHANNON PARKER’S WATCO SALSA INSTRUCTIONS INGREDIENTS

STEP 1

Combine all ingredients into a food processor and mix.

1 Large can of whole tomatoes.

(I use whole, peeled Romas.

Drain most of the juice, even squeezing extra from the tomatoes.)

3 Scallions

1 Regular-size onion. (You can

use yellow, but I have found

red onion really makes the salsa pop.)

1 Green pepper

Cilantro. (I will not tell you how much, as I love cilantro and have at times used half the bunch.)

1 Fresh jalapeno seeded

1 Lime as desired Red pepper flakes as desired

Garlic salt as desired

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STEP 2

Taste to know if you need more lime, red pepper flakes, and/or garlic salt.

I attended the Watco Family Picnic in 2005 or 2006 in Pittsburg. This was the best salsa I had ever tasted and HAD to get the recipe. Low and behold, it was made by Stacy Webb.

I have made this hundreds of times and have tweaked it to perfection!

TAILGATE MATT HAYES’ PULLED PORK SLIDERS WITH JICAMA SLAW INSTRUCTIONS INGREDIENTS

Pulled Pork

Pork tenderloin

STEP 1

Mustard Favorite BBQ seasoning

Hot Sauce

Rub pulled pork with mustard, liberally season with your favorite BBQ seasoning. (I prefer smoked, but crockpot or oven works.)

Butter

STEP 2

Smoke till you get the right bark you are wanting.

Kings Hawaiian sweet rolls

BBQ Sauce

Jicama

Cabbage Carrot sticks

STEP 3

Place in foil, add hot sauce and butter, and wrap in the foil. Return to smoker/oven.

2 t Olive oil

STEP 4

1 t Apple cider vinegar

1 t Lime juice

2 T Sour cream

Once internal temp reaches 193º- 195º, pull pork from smoker/oven and let sit for a couple of hours, then pull.

Salt to taste

STEP 5

Add BBQ Sauce and mix.

Jicama Slaw STEP 1

Slice 1 part cabbage, 2 parts jicama, and 1 part carrot sticks into bowl.

STEP 2

Mix all ingredients together.

Assemble Slider STEP 1

Grab your Kings Hawaiian sweet rolls.

STEP 2

Layer pulled pork first, then add your slaw on top and lastly, drizzle a little BBQ sauce on top and enjoy!

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TAILGATE COURTNEY NORRIS’ PUMPKIN CHOCOLATE CHIP COOKIES INSTRUCTIONS INGREDIENTS

STEP 1

1 C Sugar

Preheat oven to 375º.

1 C Pumpkin

STEP 2

½ C Butter

2 C Flour

1 t Baking soda

1 t Baking powder

1 t Cinnamon

1 C Chocolate chips

½ C Coconut (optional)

Bowl 1 - Mix sugar, pumpkin, and butter.

STEP 3

Bowl 2 – Mix flour, baking soda, baking powder, and cinnamon.

STEP 4

Combine bowls 1 and 2, mix until combined.

STEP 5

Place rounded teaspoons of cookie dough approximately 2 inches apart on an ungreased baking sheet.

STEP 6

Bake 12 minutes.

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TAILGATE KIM COHEN’S PINEAPPLE CHEESE CASSEROLE INSTRUCTIONS INGREDIENTS

STEP 1

1 Can (20 oz) pineapple chunks, drained

Preheat the oven to 350° F and spray a 2-quart baking dish with nonstick cooking spray. Drain the pineapple very well and reserve 6 tablespoons of the juice for the recipe.

1 Can (8 oz) crushed pineapple in juice

1 C Sugar

2 T Flour

1½ C Shredded sharp

cheddar cheese (6 oz) 1 ½ C Crushed Ritz crackers (36 crackers)

3 T Butter

STEP 2

In a large bowl, stir together the sugar, flour and 6 tablespoons of the juice. Add the pineapple and mix well. Pour it into the prepared dish. Sprinkle the cheese over the top.

STEP 3

In a medium bowl, add the melted butter to the crushed cracker crumbs and stir to coat them in the butter. Sprinkle them evenly over the cheese.

Bake for about 30 minutes and then allow the casserole to rest for about 10 minutes and thicken before serving.

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TAILGATE KIM COHEN’S CHIPOTLE BLACK BEAN DIP INSTRUCTIONS INGREDIENTS

STEP 1

1 Can (15 oz) black beans

1 Pinch sea salt

Preheat oven to 400Âş.

1 Pinch black pepper

1/2 Medium red or white onion, diced

1 Clove of garlic

STEP 2

In a small saucepan, heat the beans along with salt, pepper, and cumin. Once warmed through, taste and adjust seasonings. Set aside.

1 Jar (2.5 oz) chipotle sauce

STEP 3

Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently- about 5 minutes.

1 Container (8 oz) cream cheese

1/3 C Shredded jack cheese

Cilantro for topping

Chips or crackers

STEP 4

Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.

STEP 5

Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet.

Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).

STEP 6

Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.

STEP 7

Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.

STEP 8

Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve!

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TAILGATE SARA PRINTY’S SNACK MIX INSTRUCTIONS INGREDIENTS

STEP 1

1 Box of Cheez-Its®

1 Box of Wheat Thins

½ Bag of Mini Pretzels

In a very large bowl, combine the first four ingredients. We sometimes substitute out the Wheat Thins for mini Club Crackers, Chicken in a Biscuit, extra Cheetos®, etc.

1 Bag of Cheetos®

¾ C Vegetable oil

STEP 2

Whisk together the remaining four ingredients.

1 Package powered ranch dip

3 t Dill

2 t Lemon pepper

STEP 3

Pour the ranch mixture over the cracker mixture and gently stir until evenly coated.

STEP 4

Pour onto two large sheet pans and bake on 300º until the mixture begins to look toasty, checking and stirring around often.

STEP 5

(Sorry, I have never timed it but I’m guessing it takes about 15 minutes total in the oven.)

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NOTES