Chocolate Chip Cake

1 box Yellow cake mix

2 small pkgs instant Jello Pudding - Chocolate Fudge

8 oz sour cream

3 eggs

3/4 cup water

3/4 cup oil

1 cup (+) mini chocolate chips

Grease and flour bundt pan. Preheat oven to 350 deg. Mix all ingredients except chocolate chips for about 2 mins with mixer at medium speed. Stir in chocolate chips by hand. Pour into prepared bundt pan and bake for 55 mins. or until toothpick comes out clean. Remove from oven and invert onto serving plate and let cool slightly before removing bundt pan.

Crock Pot Enchiladas

1 to 2 lbs ground beef (or ground turkey)
1 large onion, chopped
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Golden mushroom soup
1 can red enchilada sauce, hot or mild
1 small can chopped green chilies
12 corn or flour tortillas (flour is better)
Optional: a can of Rotel (recommended)

Brown the beef and onion; drain. Add to the crockpot all the ingredients except tortillas. Cook on high for 2-1/2 hours or low for 4 hours. One hour before it's ready, tear up tortillas and place in the pot. Top each serving with shredded cheese and green onions.

BBQ Brisket Rub

This page was marked in the book and looks similar to what the FFA chapter used:

1/3 cup of salt
1/4 cup of paprika
3 Tbl Chili Powder
2 Tbl black pepper
1 Tbl ground cumin
1 Tbl garlic powder
1 Tbl cayenne

However I remember buying large bottles of Brisket Rub, Paprika, Course Ground Pepper, and something else.

Bourbon Glazed Pork Chops

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 (1-inch-thick) bone-in pork chops

Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.
Remove pork from marinade, reserving marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.

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This is the recipe from Melinda

Caribbean Style Black Beans

Serves: 4
Serving Size: approximately 1/3 cup each
Cilantro, green pepper, onion, and garlic give this bean dish a spicy kick.
Recipe courtesy of the National Turkey Federation.

INGREDIENTS
1 can (16 ounces) black beans, drained and rinsed
1/2 cup tomato juice
2 tablespoons chopped fresh cilantro
1 tablespoon green pepper flakes
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic

DIRECTIONS
1. In small saucepan over medium heat, combine beans, tomato juice, cilantro, green pepper flakes, onion and garlic.
2. Cook 10 minutes or until heated throughout.

NUTRITION INFOCalories: 79 Fat: 0.4 g Carbohydrates: 16 g Protein: 5 g

Corn, Okra & Tomato Stew

Serves: 4
An easy stew in just 3 steps!
INGREDIENTS
low fat cooking spray
1-1/2 cups frozen sliced okra
1 cup frozen corn kernels
1 (14.5oz.) can stewed tomatoes, undrained
1/4 cup shredded fresh basil
salt and pepper to taste

DIRECTIONS
1. Spray a large saucepan with low fat cooking spray.
2. Add okra, corn, tomatoes and basil then bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until okra is tender.
3. Add salt and pepper to taste.

NUTRITION INFOCalories: 81 Fat: 0.6 g Carbohydrates: 19 g Protein: 3.5 g

From: sparkpeople.com

Sesame Pork Tenderloin

INGREDIENTS
2 (1 pound) pork tenderloins
1/2 cup soy sauce
3 tablespoons olive or canola oil
1/2 teaspoon ground ginger
1 clove garlic, minced
1/2 cup honey
1/4 cup packed brown sugar
1/3 cup sesame seeds, toasted

DIRECTIONS
Place pork in a large resealable plastic bag. Add the soy sauce, oil, ginger and garlic; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally.
Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. Bake, uncovered, at 375 degrees F for 30-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.

This recipe was also recommended from myrecipe.com