fresh ground pork burgers

That's pretty much all you need to know.
Soooo tasty.

spicy shredded pork

This is one of our favorite recipes to make. Plus, we do the pork in the Crock-Pot = super easy. Favorite toppings: lime juice, lettuce, tomatoes, avocado, sour cream

Spicy Shredded Pork

southwestern stuffed acorn squash

Best recipe I've eaten recently. Reid and Grayce made this for us last weekend; I want to make it soon.

Southwestern Stuffed Acorn Squash

The Thanksgiving Dip

From the kitchen of Jeremy Edward Javers

1 part Helmans real mayonaise
1 part cottage cheese
1 part sour cream
ranch dip powder (season to taste)--I did 1 packet / 3 cups of dip

Yoder's sausage dip

• 1 lb. ground sausage, mild
• 1 pkg. cream cheese
• 1 can Rotel, partially drained

Brown sausage; drain. Mix all together. Serve with chips, veggies, etc.

Amber, any chance you could post Javers' veggie dip? It was really yummy.

curry chicken salad

• boneless, skinless chicken breast
• curry powder
• cardamom
• salt
• mayonnaise
• green onion
• additions...see suggestions at end of recipe
• pita

Dice chicken. Heat enough oil to cover bottom of pan. Liberally sprinkle curry and cardamom in oil; also add some salt. Add chicken and let it sit without stirring for 10-15 minutes so it actually fries/browns/crisps the chicken. Sprinkle more curry, cardamom and salt on un-fried side of chicken; turn the chicken and let fry for another 10-ish minutes. Check that it's done all the way through. Place chicken in bowl and let cool in refrigerator. After cooled, add some mayonnaise. I do not like my chicken salad super creamy, so I do not add very much; add to your own taste. Add more curry, cardamom and salt to taste; I like A LOT. Oh! I think I also sprinkled in a bit of chili powder this last time. Chop up a bunch of green onions. Add all to chicken. This is the base, but you can add a number of other things. My favs are craisins and shredded coconut. I've also added banana and peanuts. A lot of different flavors would be good in this dish. I think of it sort of like that meal that Paul made us a couple of times and Luke made it too – lots of different topping options. My favorite way to eat it is to toast a pita, let it sit in the toaster for a bit after it's done so it get crispier, and fill with salad for a sandwich. Mmm.
recipe by erin

It has chicken and tortillas and stuff

• Mexican dip; could use chopped white onion instead of green onions as an option
• boneless, skinless chicken breasts
• cream of chicken soup
• sour cream
• 8"-10" tortillas

Dice chicken; brown in oil. Mix in however much dip looks like a good ratio with the chicken and warm (if you used white onion, you may or may not want to cook it long enough for onions to turn translucent). Mix in a bit of soup and sour cream (however creamy you want it...for me, it doesn't take much). Remove mixture from pan. Put enough oil in the pan to cover bottom; heat. Place 1/4-1/2 c. filling in the middle of a tortilla. Fold opposing ends in about 1.5", then fold the long ends over this so they meet. Use a small amount of water to make the tortilla stick to itself, sealing up the entire tortilla. Place in hot oil and fry both sides. I think you could also lightly butter the outside of the tortillas and bake, if you'd rather not fry.
recipe by erin