1. Texas Secret Slow Baked Pork Shoulder

 Ingredients:

• 2 Tbsp Aunt Lou’s Special Seasoning
• 2 Tbsp Texas Secret BBQ Seasoning
• 2-3 pounds beef or pork (This rub is great for lesser cuts of beef or pork for tender, totally delicious meat)

Instructions:

1. Heat oven to 225 degrees F.
2. Lay out large sheet of foil and add your meat in the middle. Add 1 tsp of oil to meat and rub to coat all over. Then sprinkle spice mixture over all sides. Wrap meat tightly in foil, set in a large pan and add the pan to the preheated oven. 
3. Slow bake the meat for 4 hours. The result will be tender, juicy meat that’s full of flavor and fall apart perfect.

2. Vaquero BBQ Rub Fajita Poppers:

Ingredients:

• 6 Mini Peppers
• 2 Tbsp Olive oil
• 1/2 Onion Sliced thin
• 4 Chicken breast tenderloins sliced thin horizontally
• 1/2 Tbsp Vaquero BBQ Rub

Instructions:

1. Preheat oven to 400 degrees F
2. Cut each pepper in half lengthwise, remove seeds and place in oven proof dish.
3. In a frypan over medium high heat add olive oil and when hot add onions. Cook 4 minutes until slightly caramelized.
4. Move onions to one side, add chicken and continue to cook another 3-4 minutes. Add Vaquero BBQ Rub and stir.
5. Stuff each pepper with seasoned chicken and onions and bake for 20-25 minutes, until pepper is tender.
6. Remove from oven and place on serving dish. Sprinkle lightly with cheese and cilantro if desired.(Makes 12 Poppers)

 3. Aunt Lou’s Savory Pork Chops

Ingredients:

• 1 Tbsp olive oil
• 2 boneless pork chops ( 1/2” thick)
• 2 Tsp Aunt Lou’s Special Seasoning

Instructions:

1. Heat frypan over medium high heat. Add olive oil and swirl to coat.
2.  Sprinkle Aunt Lou’s Special Seasoning evenly on both sides of pork chops and add them to hot pan.
3.  Cook 2 minutes. Then turn them over and cook 3 minutes.
4.  Remove from pan to a serving dish and cover with foil. Let the pork chops rest 5 minutes.

 4. Fall-off-the-bone Ribs

Ingredients:

• 1 1/2 lbs Lean Pork ribs
• 1 Tsp Olive Oil
• 2 Tbsp of Texas Secret BBQ Seasoning
• 1/2 Tsp Smoked Paprika

Instructions:

1. Preheat oven to 325 degrees F
2. Brush olive oil on both sides of ribs.
3. In a small dish, mix together the Texas Secret BBQ Seasoning and the Smoked Paprika. Sprinkle the mixture over both sides of the ribs.
4. Wrap ribs in heavy duty foil and seal tightly.
5. Place the foil package in a baking dish or pan and bake for 3 hours.
6. Serve as is or with your favorite barbecue sauce.

 5. The Bishop’s Favorite Pasta

Ingredients:

• 1 Lb. Pasta (your choice. I used Gigli )
• 4 Qts. Water
• 1/2 Tsp salt
• 3 TB Butter
• 1 tsp Powdered Worcestershire Sauce

 Instructions:

1. Cook pasta in boiling water according to time indicated on the package. Then drain in a colander.
2. Immediately add to a large bowl and mix in butter.
3. Add the Powdered Worcestershire Sauce and mix thoroughly.
4. Add to serving bowls.

6.  Aunt Lou’s Potato Salad

Ingredients:

• 6 Medium Red Potatoes Peeled
• 2 Eggs
• 4 Tbsp Rice Vinegar
• 3 Tbsp Mayonnaise
• 1 1/2 Tbsp Dijon Mustard, whole grain
• 2 Tbsp Shallots Diced
• 1/4 Tsp Salt
• 1/2 Tsp Pepper
• 1-2 Tbsp Capers Depending on taste
• 2 Tbsp Tarragon leaves
• 1/2 Tsp Smoked Paprika

 Instructions:

1. Cut peeled potatoes into  bite sized pieces.  
2. Bring large pot of water to a boil.  Add the potatoes as well as 2 thoroughly washed eggs to the pot.  Continue to boil 15 minutes until potatoes are just tender.
3. Remove eggs and immediately drain potatoes.  Add vinegar to hot potatoes and let sit as you peel the eggs.
4. In a small bowl mix the mayonnaise, mustard, salt, pepper, shallots, capers and fresh tarragon leaves.
5. Gently fold the sauce into the cooled potatoes and add salad to serving bowl.  Decorate top with sliced eggs.  Finish with Smoked Paprika
6. Alternatively, add the spiced meat to a slow cooker and heat on the low setting for 6 hours.

7. Perfect Pie Baked Apples

Ingredients: 

• 1 Apple
• 1 Tsp butter
• 2 Tsp Perfect Pie Spice

Instructions:

1. Preheat oven to 350 degrees
2. Cut apple in half and core.
3. Add apple halves to a baking dish.
4. Spread butter around top and center of apple.
5. Sprinkle Perfect Pie Spice around top and center of the apple halves.
6. Place dish in oven and bake 35-40 minutes until apples are tender

 8. Cowboy Coffee Chile

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic
• 1 pound of beef cut into 1” chunks
• 1 Tsp Cowboy Coffee Rub
• 1 4.5 oz can chopped green chilies
• 1 15 oz. can fire roasted tomatoes
• 1 14 oz can beef consommé
• 1 15 oz can black beans, drained and rinsed
• 2 Tbsp Black Strap Molasses
• 1 Tsp Powdered Worcestershire Sauce
• 1 Tsp cumin
• 1 Tsp smoked paprika
• 1/2 Tsp dry mustard

 Instructions:

1. Add oil to a sauté pan over medium high heat. Then add onions and cook 2 minutes, stirring constantly, until caramelized.
2. Add garlic and cook 1 more minute. Add onion mixture to a slow cooker set on low heat.
3. In the same sauté pan add beef and sauté 2-3 minutes until browned.
4. Add the browned beef to the slow cooker along with Cowboy Coffee Rub, green chilies, tomatoes, beef consommé, black beans, molasses, Powdered Worcestershire Sauce, cumin, smoked paprika and dry mustard. Stir well to combine.
5. Then cover the pot, simmer 5-6 hours and serve
6. Note: Because of the long cooking time a lesser cut of beef works beautifully.

 9. Hash Brown Potato Casserole

Ingredients:

• 2 Lb package frozen shredded hash browns
• 5 eggs
• 1 cup milk
• 1/2 Tsp Powdered Worcestershire Sauce
• 3/4 Tsp Aunt Lou’s Special Seasoning
• 1/2  Tsp dry mustard
• 3/4 cup diced cooked ham
• 2 Cups grated cheese
• 1/2  tsp paprika (Alternatively Smoked Paprika gives a smoky taste)

Instructions:

1. Preheat oven to 350 degrees F
2. Add frozen hash brown potatoes to a colander and rinse well. Then add potatoes to a large (buttered) baking dish.
3. In a bowl, beat eggs and add dry mustard and salt along with the diced ham. Then stir in the 1 3/4 cups of the grated cheese, reserving some to sprinkle over the top. (Note: Any hard cheese will work. I used Mexican Blend in this recipe.) Mix ingredients well.
4. Add the potato mixture to the prepared pan. Then sprinkle the reserved cheese over the top and finish with a light sprinkle of paprika.
5. Bake 45 minutes. Test with a toothpick inserted in the middle. If it come out clean, you’re good to go. If not, let it cook 5 more minutes and test with a clean toothpick.
6. When it’s cooked, remove from oven and let it rest to 5 minutes, then serve.

  10. Mexican Street Corn Soup

Ingredients:

• 1 tsp Olive oil
• 1 Large Shallot Chopped
• 1 Cup Celery Chopped
• 1 Cup Carrot Chopped
• 2 Cloves Garlic Minced
• 1 Cup Roasted Corn Kernels Trader Joe's Mexican Style Roasted Corn
• 1 Cup Cooked Chicken Shredded
• 32 Oz Low Sodium Chicken Broth (I prefer Manischewitz Low Sodium Chicken Broth)
• 1/2 tsp Vaquero BBQ Rub
• 1/4 tsp Smoked Paprika
• 1 lime
• 10 tortilla chips slightly broken
• 1 Tbsp Cotija cheese

Instructions:

1. Add olive oil to a large pot over medium high heat.  Then add diced shallots, celery and carrots and cook 3-4 minutes, stirring constantly until slightly caramelized.
2. Add minced garlic and cook 1 minute longer.
3. Then add roasted corn kernels, chicken, chicken broth, Vaquero BBQ Rub, Smoked Paprika, and juice of 1 lime.
4. Turn heat to low and let simmer 30 minutes.
5. Ladle into bowls, top with tortilla chips and cotija cheese and serve.