Very EASY and Delicious Cherry Pineapple Dump Cake

DIRECTIONS:

 In a glass baking dish, pour in cans of Cherry pie filling and pineapple. Mix together. Spread Duncan Hines cake mix evenly over the top. Sprinkle Pecans and chopped Walnuts on the top. Take melted butter and drizzle over the top. Place in oven on 350 degrees for 30-35 min.

 

That's it!

Top with whipped cream and a cherry!!

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Country Style Potato Salad!

(With Richard Lynch & Eddie Reyes)

INGREDIENTS:

2 lbs. Idaho potatoes cubed into 1/2 inch squares

Juice of 1 small lemon

2 tbsp. of salt

3/4 cup mayo

 2 tbsp. mustard

1/2 cup diced red bell peppers

2 stalks diced celery

1/2 cup diced sweet onion

3 or 4 smashed hard boiled eggs,

3/4 cup sweet relish

Salt and Pepper to taste.

Garnish with a dusting of smoked paprika and sliced

DIRECTIONS:

Peel 2 lbs. of Idaho potatoes cubed into 1/2 inch squares.

Rinse in cold water 2 or 3 times to get the cloudy starch off.   

After you have rinsed off the cloudy starch you can add the   

   juice of 1 small lemon to the 3rd bath of water and let them

   soak for 15 minutes so they stay nice and white.

Now rinse them off a final time and put them in a pot of cold

   water with 2 tbsp. of salt and bring to a boil then reduce to a

   simmer for 8 to 10 minutes until potatoes are soft but not

   mushy.

Drain and cool in the refrigerator for 30 to 40 minutes.

In a bowl mix 3/4 cup mayo, 2 tbsp. mustard, 1/2 cup diced red

   bell peppers, 2 stalks diced celery, 1/2 cup diced sweet

   onion, then add 3 or 4 smashed hard boiled eggs, 3/4 cup

   sweet relish. mix well. Fold mixture into potatoes, add salt

   and pepper to taste.

Garnish with a dusting of smoked paprika and sliced hard

   boiled eggs and a sprinkle of parsley!

Cover the bowl with saran wrap and chill for at least 4 hours

   but over night is the best!

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Aunt Lori's Homemade Goulash!

INGREDIENTS:

2 lbs. of ground 80/20/ beef (drained)

1/2 tsp salt
1 tsp. pepper

Olive oil
1 bell pepper (diced)

1 large sweet onion (diced)

1 can of diced tomatoes 14.5 oz. can

1 can of stewed tomatoes 14.5 oz. can

24 oz. (can or jar) of pasta sauce

3 cups of beef broth

Spices

1 tbsp. Italian seasoning

1 tbsp. paprika

1 tbsp. minced garlic

1 tbsp. chopped basil

1 tsp. chili powder

1 tsp. soy sauce

1 tsp. Worcestershire sauce

2 bay leaves

DIRECTIONS:

Brown 2 lbs. of ground 80/20/ beef and drain.

When browning the meat add 1/2 tsp salt and 1 tsp pepper In a       dutch oven with a little olive oil put the meat

And then add: 1 large sweet onion (diced) & 1 bell pepper (diced).

Cook until the onion and bell pepper soften a bit.

Add 1 can of diced tomatoes and 1 can of stewed tomatoes. both 

   are 14.5 oz. cans.

Then add a 24 oz. (can or jar) of pasta sauce.

Then add: 1 tbsp. Italian seasoning, 1 tbsp. paprika, 1 tbsp.

   minced garlic, 1 tbsp. chopped basil, 1 tsp. chili powder, 1 tsp.

   soy sauce, 1 tsp. Worcestershire sauce.

Now add 3 cups of beef broth.

Then toss in 2 bay leaves.

Mix... then simmer everything for 25 minutes.

Now add a (1 lb. box) of large elbow macaroni.

Stir well and simmer for another 25 minutes.

Optional: You can add 1 tsp. of sugar if you like. (optional) (Salt and pepper to taste and serve) Easy on the salt because the soy sauce has a good amount)

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