Recipe Type: Main Dish

1. Prepare Shawnee Mills pizza crust according to package directions. Form dough into three dough balls. On a large baking sheet, form each dough ball into a mini pizza, pressing to form the edges into a crust. Preheat oven to 400 degrees.
2. To make each pizza, spread 2 tablespoons of Lovera’s sauce (or barbecue sauce for barbecue pizza) on dough. Add toppings. Bake 15-20 minutes or until cheese is melted and crust is golden.

1. Heat oven to 400 degrees. In a shallow dish, whisk together egg and pepper jelly. In another shallow dish, combine coconut, flour, salt, pepper and garlic powder.
2. Dip chicken strips first in egg and then in coconut, coating each side well.
3. Place chicken on a baking sheet. Drizzle with butter (this gives a nice color to the chicken). Bake 25 minutes or until browned and cooked through. Turn chicken halfway through cooking time.

1. Preheat oven to 350 degrees. Place turkey legs on a foil or parchment lined baking sheet. You may need to use two baking sheets.
2. Spread or brush 1/3 jar of pepper jam onto turkey legs. Halfway through baking, remove turkey legs from oven, brush with another 1/3 jar of pepper jam and turn legs onto opposite side for even browning. Bake for a total of 35 to 40 minutes or until nicely browned and warmed through. Once removed, brush turkey legs with the remaining 1/3 jar of pepper jam for final glaze.

1. To make Meat Mixture – Cook ground beef over medium-high heat until no pink remains. Drain grease. Add taco seasoning and salsa, bringing to a simmer, then cooking on medium-low heat for 15 to 20 minutes.
2. To make Nacho Cheese Sauce – Place butter and flour in a small saucepan over medium heat. Whisk until butter is melted and mixture becomes foamy. Whisk until bubbly, about a minute. Add milk, whisking as you add. Bring milk to a simmer. Once it has simmered a couple of minutes, turn off heat. Add cheese, stirring until melted. Add salt and chili powder.
3. To make Nacho Table – Line your kitchen table or island with parchment paper or foil. Spread chips across the table. Just before serving, sprinkle with meat mixture. Then drizzle with nacho cheese sauce. Top with cilantro, lime, tomatoes, sour cream, salsa, jalapenos and Augusto’s green sauce.
   Note: One way to neatly add the tomatoes or green sauce is to place them in a plastic squeeze bottle to drizzle across the nachos. Place plates and several sets of tongs around the table so guests can help themselves.

1. Preheat oven to 400 degrees. In a large bowl, combine butter and ranch dressing mix. Add chicken breasts and potatoes, tossing to coat. Place chicken and potatoes on a large, rimmed sheet pan. Scrape any remaining butter mixture onto the pan.
2. Arrange sausage on pan, placing everything in a single layer.
3. Bake 25 minutes or until chicken and potatoes are cooked through. Remove pan from oven, top with cheese and return to oven to melt cheese, 2 to 4 minutes. Sprinkle with bacon and chives, and serve from the sheet pan.

Add 1⁄2 cup water to a hot soup pot. Add onion, cooking 10 minutes. Add meat. The trick here is to cook the meat without stirring too much.

Just before the meat is completely done, add chili seasoning. Stir. Add tomato sauce, tomatoes, and 1⁄4 cup water. Stir gently. Bring to a low simmer, cooking for 15 minutes.

Add 3⁄4 cup water and beans. Simmer slowly for about 1 hour.

Grill hot dogs on an outdoor grill or boil until plump and centers are warmed through.

Place hot dogs in buns and top with chili. Add toppings as desired.

1. Dip or brush chicken thighs in olive oil to prevent sticking to grill.
2. Sprinkle John’s Dry Rub on thighs until coated. Heat grill to 300 degrees, and place chicken on hot grill.
3. Cook until bottom edge of chicken is turning white.
4. Pour barbecue sauce in a shallow bowl. Remove one chicken thigh at a time with tongs, dipping in barbecue sauce, and then placing back on grill. Repeat several times until chicken reaches an internal temperature of 175 degrees. Serve with a new bottle of John’s Bar-B-Q Sauce.
5. Note: Discard sauce you dipped the chicken in after last dipping.

1. Place the pork roast into a slow cooker. Spoon jam evenly over pork, then gently pour barbecue sauce on top. Pour chicken broth in bottom of cooker. Cover, and cook on high for 5-6 hours, or until roast shreds easily with a fork.
2. Remove pork, and place in a large bowl. Shred with two forks, then place back into slow cooker, stirring and combining with liquid. Keep on warm.
3. In the last hour of cooking for the pulled pork, begin cooking the potatoes. Preheat oven to 400 degrees. Prick potatoes with a fork and place on a large, foil-lined baking sheet. Bake until tender, about 45 minutes to 1 hour.
4. In a saute pan, heat olive oil. Add onions, and bell pepper, cooking 5 minutes or until softened. Set aside.
5. Once potatoes are done, cut down center of each potato, slightly mash the potato, and open to leave room for the toppings. Top with pulled pork, onion and bell pepper mixture, cheese, avocados and cilantro. Drizzle with warm J.R.’s Family Bar-B-Q Sauce.

1. Preheat oven to 375 degrees. In a large bowl, combine olive oil, mustard and seasoning. Add bell peppers and onion, tossing to coat. Spread mixture evenly on a foil-lined sheet pan.
2. ut sausages in half lengthwise. Place sausages on top of pepper mixture.
3. Bake for 30 minutes at 375 degrees. Once lightly browned and peppers and onions have softened, turn oven to broil setting. Broil 5 minutes to give sausage more color. Turn sausages halfway for even browning, if desired.
4. Place sub rolls in 375 degree oven for about 5 minutes, or until lightly toasted. Spread each roll with the honey mustard mixture. Fill each with two sausage halves, peppers and onions.