Here’s what we are cooking at The Freshman Cook this week:
Appetizer
Cowboy Pockets served with Pico de Gallo and Guacamole
1 pack Wonton Wrappers
Small bag of Frozen Corn 1/4 pound of shredded Pork Cowboy Beans 1/2 pound Queso Fresco  8 ounces BBQ Sauce
To Make Cowboy Beans:
 1 bag Pinto Beans 8 slices Bacon 1 Jalapeno Pepper 1 Onion 2 cloves Garlic Vegetable Oil Salt Ground Cumin Fresh Cilantro for garnish 2-3 Roma Tomatoes 1 Serrano Chili Garlic Powder Avocado Sour Cream
TFC Mashed Potato Bowl
1 1/2 -2 Potatoes per person Frozen Corn 1/2 Chicken Breast per person
 Milk
1 Egg
 Garlic Powder
 Dried Basil Leaves
Paprika
Salt and Pepper  Flour Saltine Crackers Gravy Mix Shredded 3 Cheese
Sour Cream Apple Pie
1 cup Sour Cream Sugar Flour Vanilla Extract 1 Egg 2 cups Granny Smith Apples Brown Sugar 1 1/2 cup Butter
Salt
 Baking Soda
1/2 cup Sour Cream
Vanilla Ice Cream
See you later!
Thanks for stopping by!
