Main Street Cook

1 whole chicken
3 Tbs minced Garlic
2 tsp rosemary
2 tsp thyme
2 Tbs Italian seasoning
1 Tbs Tumeric
3/4 cup Olive Oil
1/2 Onion

1 cheese cloth, Roasting pan & Aluminum foil to tent

Preheat oven to 450. Place chicken in roaster breast side down. Stuff onion and garlic into cavity.  In bowl combine all remaining ingredients. Pour 1/2 of oil mixture onto chicken evenly. Use your cheese cloth to soak up remaining oil mixture. Spread Cloth over chicken. Place Aluminum foil tent over chicken and bake 40 mins. Remove Aluminum Foil and cheese cloth. Flip the Chicken so breast faces up and put back in oven for 30 more minutes until thickest part of chicken reads 170 on meat thermometer.

* Place carrots, celery and potatoes in bottom of roasting pan for great side
* Make gravy out of Dripping.

1/2 cup Bourbon Whiskey
1/2 onion
3 T minced garlic
5 T tomato paste
1 teaspoon Salt
1 Tablespoon paprika
2 Tablespoon black pepper
1 Tablespoon oregano
1 Tablespoon basil
2  teaspoon cumin
2 teaspoon chili powder
1 teaspoon chipotle powder
3/4 cup molasses
3/4 cup beef stock


Simmer whiskey, onions and garlic for 10 minutes. Add remaining ingredients and simmer 20 mins.

3 lbs eye round roast
2 cups Beef Stock
1 t salt
1 Tablespoon Pepper
1 Tablespoon Oregeno
1 Tablespoon Basil
1 Tablespoon Bay leaves or 3 whole bay leaves
1 bottle of favorite bbq sauce. Or for home made recipe check this site under Pepper's BBQ Sauce

Place all ingredients in crock pot on low for 8 hours. Preheat oven to 350. Remove from crock and place into a cast iron pan. Shred into large chucks. Pour half bottle of BBQ sauce on Meat and put into oven for 30 mins. Place meat back into crock pot, add Reserved BBQ sauce to your liking to meat and serve.

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 3 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 3 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 1 (15 ounce) can pumpkin puree
• 1/2 cup water

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
2. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans.
3. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

• 8 ounces uncooked elbow macaroni
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika

1. Cook macaroni according to the package directions. Drain.
2. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

1 Tbs olive oil

3 Chicken thighs
3 Chicken Drumsticks
1 cup chicken broth
2 tablespoons itailian seasoning
2 garlic cloves minced

1 bag frozen mixed vegetable of choice (Stew vegetables is what we use)
1 tablespoon flour
1 can cream of potato soup

2 1/4 cup flour
3/4 cup butter or margerine
3/4 teaspoon salt
1/2 teaspoon sugar
7 teaspoons cold water

Place chicken, broth, seasoning and minced garlic cloves in crock pot on high or low till chicken falls off bone and tender. Remove from broth gently and set aside to cool. Place vegetables flour and soup in crock pot on high and blend together.

Remove skin and bones from chicken and gently place back in crock pot on top of vegetables. Heat for about an hour or till vegetables are done to create filling.

Preheat oven to 350 degrees.
Combine flour, salt and sugar in large bowl. Cut in margerine or butter with fork till crumbly. Add cold water and knead on wax paper for 2 minutes. Divide dough into 1/3 patty and 2/3 patty. Flatten out patties and roll into desired shape of pan. 1/3 patty for top and 2/3 for bottom. Lightly butter dish. Press bottom patty to dish. Add filling to crust. Place top patty on filling and seal edges with fork. Cut slits into top of crust and cover edges with aluminum foil.  Place on center rack of oven for 40 minutes or until crust is Golden Brown.

1 1/2 lb Chicken breast
1/8 cup Italian Dressing
1 T dried chipotle peppers
1 can diced chili peppers
1/2 pkg cream cheese
Cheddar cheese
Mozzerella cheese
1 fresh jalapeno or a aprox. 10 slices jared
1 jar Enchilada sauce of choice

Preheat oven to 350 degrees. Cut chicken into bite size pieces. Cook chicken, Italian dressing,  and dried Chipotle Pepper in skillet on medium heat until done. Drain Chicken, Place back in Skillet with 1/2 can of diced chili pepper and cream cheese heat on low and stir till mixed well. Remove from heat. Place a spoon full chicken pinch of each cheese in tortilla and wrap. Place each tortilla in greased glass baking dish with seal side down. Pour Enchilada sauce on top of tortillas. Sprinkle rest of diced chili peppers, cheese and jalapenos on top. Bake 20 mins or until cheese is bubbly.

1/3 cup apple cider vinegar
3 T lime juice
3-4 Chipotle Pepper Canned
4 cloves garlic
4 t cumin
2 t oregano
1 1/2 t ground black pepper
1 1/2 t salt
1/2 t whole clove
2 T olive oil
4lb Chuck roast
1 cup chicken broth
3 bay leaves

Trim fat from meat, and cut into 6 smaller pieces. Sear all sides of meat in dutch oven or stock pot with olive oil. Place all ingredents in crock pot stir to break seeds out of chipotle peppers. Let sit on low for 8-10 hours or until tender and done through.

Place in tortillas. Great for enchiladas.

1 whole chicken in pieces
1 bottle Hot Sauce
2 tablespoons butter
1 pkg dry ranch dressing mix(recipe on site)
1 bottle bleu cheese dressing

Place Whole chicken 1/2 bottle hot sauce, butter, dry ranch mix in slow cooker on low for 8 hours until cooked through.(times may vary) Remove from crock and discard bones. Empty crock of juice and place chicken back in. Add Remaining Hot Sauce. Serve with bleu cheese dressing on hoagie.

1 quart strawberries, sliced
1 cup sugar
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 dash ground nutmeg
1/2 cup butter or margarine
1/2 cup milk
2 eggs, separated
2 cups sweetened whipped cream
fresh mint

In a bowl, gently stir strawberries and 1/4 cup sugar; chill. Meanwhile, in another bowl, combine flour, 1/4 cup sugar, baking powder, salt and nutmeg; cut in butter until crumbly. Combine milk and egg yolks; mix well. Add to crumb mixture, stirring just until moistened. Divide and pat into two greased 9-in. round cake pans. In a small mixing bowl, beat egg whites until stiff peaks form; spread over dough. Sprinkle with remaining sugar. Bake at 300 degrees F for 40-45 minutes or until golden. Cool 10 minutes before removing from pan to a wire rack. (Layer will be thin.) Cool completely. Place one cake layer on a large serving plate; Drizzle small amount of strawberry syrup left in strawberry bowl on cake, spread with half of the whipped cream. Spoon half of the strawberries over cream. Repeat layers. Garnish with mint if desired

1 head Califlower
1 pkg reduced fat cream cheese, softened
salt and pepper

Boil 1 head califlower. Drain and place in mixer. Add 1 pkg cream cheese and mix until smooth. Salt and pepper to taste.

*Picture shows broccoli garnished.

Marinade chicken breast in Italian dressing for at least 4 hours. Place Eggplant in bowl of water with salt for 15 minutes to pull out bitterness. Preheat oven to 375 and grease a 12x9 glass baking dish. Lightly coat bottom of dish with marinara sauce, place chicken in middle. Place eggplant in single layer around chicken, coat with thin layer of marinara, Parmesan and mozzarella. Repeat. Bake 40 mins or until chicken is cooked through.