Lonnie’s Chili


2 lbs ground beef

2 cans tomato soup

4 cans ranch style beans

2 cans stewed tomatoes

Mushrooms (optional) to taste

Green onion, chopped, to taste

Chili powder to taste

Salt & Pepper  to taste



1) In large pot brown ground beef seasoned with salt and pepper.  Drain.

2) Add all other ingredients. Let simmer on medium-low  for at least 1 hour. The longer it simmers the better the flavor.


Serve topped with shredded cheese, or cream cheese. Makes great Frio pie .


Cheese Stuffed Pork Chops

Just something I threw together after looking over a few recipes.


5 Pork Chops
8 oz Green Onion & Chive Cream Cheese (or plain if you prefer) Softened (not melted)
2 TBs Worcestershire Sauce
1.5 cups Shredded Cheddar Cheese
2 Cans Cream of Mushroom Soup (I used 1 regular and 1 garlic)
McCormick Seasoned Pepper to taste (may use plain black pepper)
Salt to taste
Tooth Picks

Preheat oven to 350.

1) Mix your cream cheese, cheddar cheese, and Worcestershire sauce in a bowl.

2a) For Thick chops or chops with bones:
Slice the largest/thickest side of your chops to make pockets.

2b) For Thin, boneless chops:
Use your tenderizer to pound them out until about twice their size so you can fold them in half.

3) Spoon cheese mix into your pockets – onto half of your chops and fold. Secure with tooth picks.

4) Rub down both sides of chops with seasoned pepper. Only rub one side with salt.

5) Spoon 1 can of cream of mushroom soup into the bottom of a casserole dish and spread. Place your chops on top, toothpicks up.

6) Spoon the other can of soup on top. Sprinkle with Panko.

7) Cover with foil and cook 1 hour. Remove foil and let cook another 30 minutes at 425.


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Slow Cooker Fiesta Taco’s

This is a twist of a recipe I got on the back of a McCormick slow cooker packet.

1 Packet McCormick Slow Cooker’s Fiesta Chicken seasoning
3 Large Pork Chops (can be frozen or thawed)
1 Can Rotel, Mild Undrained
8 oz’s (half a bag) Great Northern Beans (prepped per package instructions)
8 oz’s of water

1) Mix tomatoes and seasoning packet and about half your water in the crock pot.
2) Add pork chops. Cook on High 3 hours. (Hour and a half if meat was thawed.)
4) Add beans and continue to cook on high, stirring now and then.
5) Once pork is tender, remove it from the pot and shred it. Put back in pot and let simmer on low about half an hour.

Serve on tortilla’s with cheese and sour cream.

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Shrimp & Salmon Taco’s

This is a twist on my Creamy Shrimp Enchilada’s and Easy Fish Tacos.

4 Salmon Fillets
1 bag peeled shrimp (medium)
8 oz cream cheese
1 T (or to taste) Rotel Chilie with Lime and Cilantro
About 5 green onions, sliced.
1 small can sliced black olives
1 package Fajita seasoning
3 T Goya
Lime Juice
1 bag Coleslaw mix (no sauce)
1 Avocado (optional) cubed
Flour Tortilla’s


1. Cook your salmon fillet’s, seasoning with Goya and squirting with some lime juice. Once done, set into a large bowl and flake with fork.

2. Cook your shrimp, seasoning with Fajita seasoning and lime. Once pink (or hot) add cream cheese and Rotel (you can adjust how much depending upon how spicy you want it). Simmer until cream cheese is melted and hot.

3. Add shrimp mix to your flaked salmon and mix. Add green onion and black olives and stir.

4. Place coleslaw mix onto tortilla, top with shrimp & salmon mix, add your avocado. Enjoy!!

Lonnie inhaled it.

Recipe by Lisa Bradley

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EZ Stir Fry

You can make this quicky meal with any sort of meat and any combo of veggies you have on hand. It’s meant to be a throw-together meal to make last minute. This is just what I used to make it for dinner tonight, and it was really good.


5 Pork Chops (any kind) cut into bite sized pieces
1 TB minced garlic
2 Packets Ramen noodles (don’t need the seasoning packet so put it away for another time)
1 TB Hoisin Sauce
1 tsp Soy Sauce
1 tsp Ginger (I only had the little ground stuff from when I make pumpkin pies. I keep it in the fridge.)
1 TB Oyster Sauce
1 TB Fish Sauce
1/2 Package of Peas
Seasoned Pepper to taste


Put a pot of water on to boil.

1) Heat skillet or wok. Add oil and then the meat, garlic, spices, and sauces on high heat, stirring frequently.
2) Cook meat til brown on the outside. (Don’t worry, it will finish cooking as you add other stuff).
3) Turn down heat and add your frozen veggies. Stir and cover.
4) Once water is hot enough (or boiling) add your ramen noodles.
5) Once noodles are cooked, add them to the skillet and stir, coating them with your sauce. Cover and let simmer about 5 minutes so the noodles can absorb flavor.

You are now ready to eat!!

Recipe by Lisa Bradley

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Tangy BBQ Meatloaf

Usually I make my meatloaf like the instructions say on any tomato sauce can used for making meatloaf. Well, silly me, I forgot to get the tomato sauce I prefer when we were grocery shopping. So, I decided to use my Tangy BBQ Sauce instead. It is amazing! So, basically, just make your meatloaf how you would normally, except use my BBQ sauce.


2 LBS Ground Beef
1 Envelope Lipton Recipe Secrets (we prefer Onion Mushroom, bu used Beefy Onion this time)
2 Eggs
To Taste Lowery’s Seasoned Pepper
1/8 C of Worcestershire sauce (or half of a 1/4 cup if you don’t have a 1/8 cup)
Half and Half mix of Quaker Old Fashioned Oatmeal and Plain Bread crumbs (do NOT use Quick Oats or it will be mush) as needed for binding.
1 TBs Garlic
1 Cup Tangy BBQ Sauce

Pre-heat oven to 450.

If you are like me and don’t have a loaf pan just get a throw away aluminum one and lightly spray it with cooking spray. Poke some holes in the bottom of the pan for drainage, and place on a broiling pan with the grate so the grease has some where to go.

1) Mix all ingredients in a large bowl. If you are like me and do it with cold meat, stay by the sink with hot water on to defrost your hand lol.
2) Once you are pretty sure your loaf will hold up when cut after cooked.
3) Shape and place into your loaf pan.
4) Bake approx 45 minutes. Take out of oven and pour ketchup, more BBQ sauce or tomato sauce over the top. Return to oven for anther 30 minutes or until fully cooked.

That’s it. Serve when done and enjoy!

Recipe by Lisa Bradley

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Creamy Stuffed Porkchops

This can be done one of two ways. You can either use thick cut pork chops and slice a pocket into them, or use thinner chops and hammer them out so you can roll them up. This is why I didn’t put a weight on them.

4 Pork Chops (Thick if you want to make pockets, Thin if you want to hammer it out to roll)
Salt and Pepper to taste
Rosemary to taste (fresh is best)
Sage leaf (fresh is best)
1 container of cream cheese (I always use Philly), original flavor
2 small sweet yellow onions (unless you can get 1 medium)
1 Tbs minced garlic
1/4 Cup butter
2-3 handfuls of Spinach leaves (fresh)
Few splashes of Worcestershire sauce
8 wooden tooth picks (more if you need)

1. Prep your meat (cut pockets or hammer it out).
2. Pre-heat oven to 350.
3. Saute onions and garlic in butter on stove til onions start to caramelize.
4. Add spinach until wilted.
5. Add cream cheese and Worcestershire sauce. Stir until cheese is melted and creamy.
6. You can let mixture sit a few minutes to cool. (Optional)

7a. Spoon mixture into the pockets you cut into your pork chops. Seal with tooth picks and place on your baking pan. (I used a broiler pan so I didn’t end up with all the fat and grease.)
8a. Place, uncovered, on middle oven rack 35-40 minutes.

7b. Spoon and spread mixture onto your chops, going back and forth until you use it up.
8b. This can be tricky, but roll the chop carefully. Do not squeeze. I folded both ends over. Then stuck them with tooth picks.
9. Place on your pan and into the oven, center rack, uncovered, 35-40 minutes.

You can use a meat thermometer to make sure it cooks completely.


Recipe by Lisa Bradley

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