Granola

1 c almonds
3 c old fashioned oats
1/2 tsp sea salt
1/3 c light brown sugar
1/3 c honey
3 tbsp coconut oil
1/2 tsp vanilla
1/4 c dark chocolate chunks
3/4 c Crunchies fuit

Preheat oven to 350
In a blender, blend 1/2 c of almonds until finely chopped (not powdery)
Finely chop the remaining 1/2 c almonds with a knife
Combine the oats, salt & brown sugar with the almonds in a bowl & stir to combine
Combine honey & coconut oil & heat in microwave for 45 seconds. Stir to combine & add vanilla.
Pour the honey mixture over the oats & toss.
Spread oats evenly on parchment lined baking sheet.
Bake for 5 minutes, stir them & then bake them again for additional 5 minutes.
Remove the granola & parchment paper from baking sheet & set aside to cool.
Once completely cool you can break the granola into clusters.
Add in the dark chocolate & dried fruit.

Pumpkin Chocolate Cheesecake

Crust
3/4 c graham cracker crumbs
3 tbsp light brown sugar
5 tbsp unsalted butter, melted
1.5 tsp vanilla

Swirl
3 oz bittersweet chocolate, chopped
1/4 to 1/3 c heavy cream

Filling
2 8oz pkg cream cheese, room temperature
2/3 c sugar
1/2 c canned pumpkin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 c heavy cream
5 eggs

Preheat oven to 275. Combine ingredients for the crust & press into the bottom of a spring form pan.
Prepare the swirl by melting the chocolate with the cream in a double boiler. Stir until smooth & then set aside, keeping it warm.
To make the filling, cream the cheese & sugar.
Add the pumpkin, spices & cream.
Add the eggs, one at a time.
Pour filling over crust.
Drizzle a spiral pattern with the chocolate on top & draw it through the batter with a knife.
Place cheesecake in larger baking pan with sides & pour 1/2 inch boiling water into pan.
Bake in the center of the preheated oven for 1 hour, or until the center is firm & not soupy.
Cool at room temperature, then chill at least 2 hours.

Conrad's Swedish Pancakes

6 eggs
1 c milk
1 c yogurt
1 c flour
4 tbsp sugar
1/2 tsp salt

Mix everything together really well. More milk may be needed. Batter is better if it's on the thin side.
Pour in pan & cook.

Sandy's Salsa

1- 28 oz. can peeled plum tomatoes (or diced)

2 cans Rotel

2 bunches cilantro

2 jalapenos, seeded

5 cloves garlic

2 tsp. salt

2 tsp. pepper

1 fresh squeezed lime juice

2 tsp. cumin

2 tsp. sugar

1 red onion

Put all in blender or food processor. Pulse 30 seconds.

Salsa Verde Chicken Tacos

4 lbs chicken breasts
1 tsp garlic powder
2 cups salsa verde
1 tsp cumin
8 oz cream cheese
corn tortillas or taco shells

• Throw everything into crockpot and cook on low for 6-8 hrs.
• shred chicken and stir everything together.

Ribs

2 slabs of baby back or pork back ribs 
Dry rub (I use Rib Rub Championship Recipe from Delight, Arkansas. Got it at Walmart in spice section)

• Put a double layer of foil on counter. Put rub on both sides. Wrap each rack in double foil.
• Put on baking sheet with sides.
• Bake at 255 degrees for 3 1/2 to 4 hours.

Korean Beef

1 lb lean ground beef
1/2 c brown sugar
1/4 c soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
1/2 tsp crushed red peppers
1 bunch green onions

• Heat a large skillet over medium heat and brown the meat with garlic and sesame oil. 
• Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.
• Simmer for a few minutes to blend the flavors. 
• Serve over rice and top with green onions.