Chuckwagon Sallys Spicy Biscuits

This is a recipe that will compliment most any meal (especially my chili)
Take one half of a stick of unsalted butter that has been left out to soften and cut into small cubes
In a bowl, add two and one half cups of all purpose flour, one tablespoon sugar, one tablespoon baking powder, one teaspoon salt, and one tablespoon of Chuckwagon Sallys Wild West Seasoning and mix well.
Add eight ounces of shredded cheddar cheese and mix well
Add one cup of buttermilk and the cubed butter and mix until moistened
Pour dough onto a lightly floured surface and knead until smooth (you may need to add some additional flour).
Roll into a rectangle and cut into 12 rounds
Melt some additional butter and dip the rounds into the butter (after it has cooled) and place on baking sheet
Bake at 400 for around 20 to 25 minutes
Hope y’all enjoy
Until tommorow

Chuckwagon Sallys Sloppy Joe Subs

This is a great sub that everyone loves.

One sweet, yellow onion and one half green pepper chopped finely – saute in four tablespoons unsalted butter
One pound sweet Italian sausage
One pound lean ground beef
Add the meat to the onion mix and cook until done
Add one-half cup ketchup, one 16 ounce can of diced tomatoes and one tablespoon of Worscestershire sauce
Add three tablespoons of Chuckwagon Sallys Wild West Seasoning and mix well
Simmer until cooked through.
In a pan, melt one stick of unsalted butter. Add one teaspoon of garlic powder and a pinch of Chuckwagon Sallys Wild West Seasoning and mix well.
Spread the butter mixture on each side of large rolls that have been split open
Broil the opened rolls until lightly browned. Add shredded Monterey Jack Cheese and broil until melted.
Place meat mixture on top of rolls and serve
Hope y’all enjoy
Until tomorrow

Chuckwagon Sallys Crackers Piped with Cream Cheese

This is a good one for Super Bowl Sunday.

Take one 8 ounce package of cream cheese and let it soften
In a bowl beat the cream cheese until it is light and fluffy (scraping the bowl often).
Add one tablespoon of Chuckwagon Sallys Wild West Seasoning and mix well.
Refrigerate for about twenty minutes.
Place mixture in a piping bag (or you may take use a teaspoon to place cheese mix on crackers).
Take your favorite crackers (or an assortment of crackers) and place a slice of your favorite summer sausage on top.
Pipe or drop a spoon full of the cream cheese mix on top of the summer sausage and sprinkle with chopped parsley.
Hope y’all enjoy
Until tomorrow

Chuckwagon Sallys Barbeque Sauce

Here’s a twist on something that everyone loves and can be used on pert near everything.
Saute one sweet, yellow onion, one green pepper and one rib of celery that you have finely chopped in one stick on unsalted butter.
Add one serreno chili that has been chopped finely
Saute until soft.
Add one medium size bottle of Ketchup, one quarter cup of Worstershire sauce, one half cup of yellow mustard, the zest of one lemon and one orange.
Pour in one bottle of dark beer
Add one quarter cup of dark brown sugar
Squeeze the juice of the orange into the sauce.
Add around seven or more tablespoons of Chuckwagon Sallys Wild West Seasoning (depending on how hot you like it)
Simmer for about thirty minutes and serve with your favorite meat.
Hope y’all enjoy
Until tomorrow