Most of us love the Tex-Mex flavor of chili rellenos, but we don't often (if ever) make it at home. If you love the flavors though, here's a simple way to get them at home in an easy-to-make dip.
It's time to get your kitchen in shape for holiday cooking! To kick us off, Robbie Shoults with Bear Creek Smokehouse shares his recipe for sweet potato casserole....always a favorite!
First of all, there's a debate about what to call this ever-popular Thanksgiving side: dressing or stuffing? (It's stuffing if it's inside the bird, right? Right.) Anyway, here's a great recipe for cornbread dressing that you might want to try.
These little orbs of luscious sausage, apple and dressing, baked in mini-muffin tins, are the perfect way to get the flavors of Thanksgiving into an hors d'oeurve for the holiday.
This salad is great on so many levels. It tastes delicious, and looks beautiful on your plate. It is full of nutrients, and it’s easy to make. You'll love it!
If you’re looking for something to bring to the family Thanksgiving meal table and tired of the standard mashed potatoes or pumpkin pie you bring every year, we have some ideas for you.
Robbie Shoults, CEO of Bear Creek Smokehouse in Marshall, shares a handy recipe for this time of year! Use your leftovers if you have them, and enjoy this delicious salad.
Robbie Shoults, CEO of Bear Creek Smokehouse in Marshall, stopped by to share his hearty recipe for smokehouse beans. They are full of flavor and have a little kick, plus they feature delicious smoked sausage.
Scotch eggs are a filling, delicious pub food that you can make at home to enjoy whenever you like! They’re warm and hearty, which is just what one needs on a chilly winter morning.
There are all the traditional sides you’d expect to find at a Christmas feast, and then there’s this - a seven-layer dip featuring refried beans and guacamole.
Robbie Shoults and his family have written a cookbook called Bear Bottom Bliss - Five Generations of Food, Family & Faith, and this delicious recipe is straight from the pages of that book!
Here’s an idea for a casserole you can proudly take to holiday dinners, church suppers, or put on your own Thanksgiving table. It’s kicked up, Texas-style, with the addition of jalapenos, bacon and onion!
PREHEAT oven to 350 degrees. Mix all ingredients until well blended. Spoon into 9 inch pie plate or quiche dish. Bake 20 minutes or until heated through. Serve with Triscuit crackers and assorted cut-up fresh vegetables.
In this recipe, you can use any produce that you have on hand; this is a simple guideline that you can really play with: Mama Steph's Parmesan vegetable skillet.
