Traeger Filet Mignon
From the Traeger  app

1 teaspoon salt
1 teaspoon pepper
2 garlic cloves, minced
3 Tablespoon butter, softened
2 filet mignon steaks

1.  In a small bowl, combine salt, pepper, garlic and softened butter.  Rub on both sides of filets.  Let rest 10 minutes

2.  When ready to cook, set Traeger temperature to 450 and preheat

3.  Place steaks directly on the grill and cook for 5-8 minutes on each side, or until filets reach an internal temperature of 130 to 135 for medium-rare.

I found that 8 minutes per side was medium, no pink

Carmel Popcorn

2 cups brown sugar
1 cup corn syrup
1 cube butter
1 can sweet condensed milk
1 tea. vanilla
2 cups unpopped popcorn

Pop popcorn and put in a very large bowl.

Cook sugar, syrup and butter until boiling.  Add milk and vanilla

Pour over popcorn

Chuck Roast

Season a chuck roast with salt, pepper and garlic powder

Sear well on all sides (if you have a cast iron pan use it)

Put in crock pot with a small bag of tiny potatoes, small bag of carrots and slices of onion

Mix 1 package brown gravy mix with a cup water and pour over roast

Cook on low for 8 hours

Pour gravy from roast in a pan.  In a small jar mix 1/2  cup of cold water and 1 heaping Tablespoon of Cornstarch.  Shake and add to boiling gravy.  Stir until thick.

Cupcakes
1/4 cup buttermilk
1/2 cup unsweetened applesauce
1/2 cup oil
1/4 cup butter
2 eggs
1 egg yolk
2 T. vanilla
1 T. vanilla bean paste
2 cups flour
1 cups sugar
1 1/4 T. baking powder
1/4 tea. salt
dont overmix

Bake at 350 until done

The Best Frosting
1 8 oz package cream cheese, room temperature
1 Tablespoon vanilla
4 cups powdered sugar
1/2 tea. almond extract

Ranch Dressing

1 cup mayo
1/2 cup buttermilk
1 pkg ranch dressing mix
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/4 cup parm cheese

whisk all ingredients together

Jackie's Coconut Curry

Cooked rice for a side
1 lb shrimp or chicken or 1 package tofu (if  you want a lil protein)
2 limes (or less if you don't love a lot of lime)
salt and pepper
2 tb olive oil
2 tb butter
1/4 tea cayenne pepper
some chili flakes (if you want it spicy)
2 cups onion in chunks
8 oz mushrooms in slices
2-3 tea minced garlic (or 2 cloves)
1 tb ginger
2 cups fresh tomatoes, chopped
green onions, chopped
1 tea coriander
1/2 tea tumeric
1 can (13-14 oz) coconut milk
1/4-1/3 cup cilantro, chopped (save some for garnish if you want)

Add olive oil and butter to a large skillet on medium heat.
Add meat/tofu and season with salt, pepper, and juice of one and a half limes.
Cook until meat or tofu is done and set aside.

Add cayenne pepper and chili flakes to pan and cook for 1 minute.
Add onions and cook for 3-4 mins or until softened.
Add mushrooms and cook for 3-4 mins or until softened.
Add additional salt and pepper and garlic, cook for a few more minutes.

Add ginger, tomatoes, coriander, tumeric and toss with veggies in skillet.
Pour in coconut milk and cook on medium heat until sauce is hot and bubbly.

Add meat/tofu and cilantro and mix.
Serve over rice with lime and cilantro on top (if you want)

Cheese Enchiladas

I saw this recipe online and I took a screenshot of it, made it and loved it but I'm not sure where it came from so I can't give credit where credit is due.

Ingredients for enchilada sauce
2 T. olive oil
2 T. flour
1 1/2 cups chicken stock (I use Better Than Bouillon chicken base dissolved in water)
15 ounces tomato sauce
2 T. tomato paste
2 T. chili powder
1 tea. cumin
1 tea. onion powder
1/2 tea. garlic powder
1/4 tea. smoked paprika
1/4 tea. salt
1/4 tea. pepper

Heat the oil in a saucepan over medium heat, whisk in the flour and cook until it is golden brown, about 2 minutes.  Add the remaining ingredients and whisk together bringing the mixture to a simmer.  Reduce the heat to low and cook for 5 more minutes before using

other ingredients 
12 ounces queso chihuahua cheese, grated (I used Cotija cheese)
8 ounces white cheddar cheese, grated
12 warmed corn tortillas, 4 inch size

Preheat the oven to 375.  Spray a 9x13 inch baking dish with cooking spray.  Take about 1/2 cup of the enchilada sauce and spread it on the bottom of the dish.  Take a large plate and add 1/2 cup of the enchilada sauce on it.

Take each tortilla and dip it into the enchilada sauce on the plate.  Fill it with a handful of the cheese (I mix the cheese together).  Roll up the tortilla and place it in the dish.  When you have rolled all of them,  cover the tortillas with the remaining sauce.  Sprinkle with the remaining cheese.  Bake for 20 minutes or until the cheese is bubbly and melty

Serve with sliced avocado and sour cream on top