Each recipe makes two chicken pot pies.

Ingredients

• Lazy Texan Seasoning
• 1 chicken
• 1 onion
• 1 stack of celery (ends cut off and cut in large pieces)
• 2 cans Veg-All
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 2 (9″) deep dish pie shells
• 2 fold-out pie shells

Directions:

Boil 1 chicken or chicken pieces with water, 1/8 cup of Lazy Texan Seasoning, onion and celery. Debone the chicken and cut into bite size pieces. Save the chicken stock.

Drain 1/2 of the juice from the Veg-All. Sprinkle the remainder with Lazy Texan Seasoning. Mix the cans of cream of mushroom soup, the cans of cream of chicken soup, 1/2 cup of the chicken stock, and heat. (Add more stock if needed.)

In the 9″ deep dish die shells, put chicken on the bottom. Add Veg-All to each pie shell. And then add 1/2 of the soup mixture to each pie shell. Cover with the fold-out pie sheet and crimp the edges.

Bake at 350 degrees until the crust is deep brown in color.

Ingredients:

• 2 pound bag of frozen, cubed hash brown potatoes
• 1 stick margarine or butter
• 1 pint of sour cream
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 pack Lazy Texan Onion Dip
• 2 cups grated mild cheddar cheese
• 4.3 oz. pack of real bacon pieces

Directions:

Mix butter, sour cream, soups, and onion dip together in sauce pan on low heat (just enough to melt the butter).

In a large bowl, combine this mixture with the potatoes, grated cheese, and bacon pieces. Put in greased 9×13 casserole dish. Cover with foil. Bake on 350 degrees for one hour. Remove foil and bake approximately 30 more minutes or until bubbling in the middle.

Ingredients:

• 3 extra large sweet potatoes even in size and scrubbed
• 4 Tbs brown sugar
• 4 Tbs butter, room temperature
• 3 ounces cream cheese (small box), room temperature
• 1 teaspoon Lazy Texan Seasoning

Directions

Cut the end pieces off of each sweet potato. Continuing to cut width-wise, cut the potato into thick slices, about 2 ½ inches tall. Rub the outside of the sweet potato with olive oil, including the end pieces. Spray a pan with non-stick spray. Bake at 400 degrees for 45 minutes.

Once sweet potatoes are done, scoop out the inside and put into a bowl, leaving enough of the potato next to the skin to maintain the “cup” shape. Return the cups to the baking pan.

Whisk together the cream cheese, butter, brown sugar and Lazy Texan Seasoning. Fill sweet potato cups with the mixture, using all the filling and making it come up slightly above the top of the cups. Bake the cups at 400 degrees until the filling is hot and very slightly browned, about 20 minutes.

Ingredients:

• 2 28 oz cans of pork and beans
• 1 large onion, chopped
• 1 1/2 Tbs yellow mustard
• 2 Tbs Worcestershire Sauce
• 1 1/2 Tbs Lazy Texan Seasoning
• 1/2 Cup Brown Sugar
• 2 Tbs of butter or bacon grease
• 4 strips of thick sliced bacon (uncooked)

Directions:

Sauté the chopped onion and 1/2 Tbs of Lazy Texan Seasoning in the butter or bacon grease. Add beans, mustard, Worcestershire sauce, brown sugar, and the remaining 1 Tbs of Lazy Texan Seasoning. Stir well. Spray a 9″x13″ casserole dish with a nonstick spray. Pour in the mixture and top with the bacon strips. Bake at 350 degrees for approximately 45 minutes or until the bacon on top is crisp.