Fireman Bob’s Cheesecake.......

36 graham cracker squares

½ cup melted butter

1 cup sugar

3 ( 8 oz.) Cream cheese - softened

1 cup sugar

2 teaspoons lemon juice

4 teaspoons vanilla

4 eggs


Mix graham crackers, butter and 1 cup sugar. Press into 9 x 13 pan - sides too. Mix cream cheese, 1 cup sugar, lemon juice, vanilla, and eggs. Beat until smooth. Pour into crust and bake at 350* for 30 minutes. The top will just start to get light brown spots. Cool and then sprinkle with cinnamon. When cool - spread with mixture of 1 pint sour cream, 4 Tablespoons sugar and 2 teaspoons lemon juice.

Keep in refrigerator.

ENJOY!

Fireman Bob's Blue Cheese Chip Dip / Potato Topper

8 ounces Blue Cheese

2 - 8 ounce Cream Cheese

16 ounces Sour Cream

Enough Black pepper in the mix to see it, and then some to taste...

Great for chips, or on top of a baked potato, or on a good steak or hamburger! You can also use some Butter Milk to thin for a great salad dressing!

Enjoy!

Fireman Bob's Chicken Tetrazzini

Chicken Tetrazzini

16 ounce spaghetti
½ cup margarine - melted
1 cup diced onions
2 cans cream of chicken soup - undiluted
2 cups water
2 chicken bouillon cubes
1 cup slivered black olives
4 cups cooked cubed chicken
2 cups shredded cheddar cheese
10 ounce package frozen peas
2 teaspoons salt
1/4 teaspoon pepper


Cook spaghetti and drain.
Saute' onions in margarine until tender.
Stir in soup, water, and bouillon cubes.
Cook and stir until blended.
Stir in spaghetti and remaining ingredients.
Put in Crock pot and cook on low for 2 to 3 hours.

Enjoy!

Fireman Bob' French Onion Soup

3 Tablespoons butter
1 Tablespoon olive oil
6 to 7 cups 1/8" sliced onions
1 teaspoon salt
½ teaspoon sugar
3 Tablespoons flour
2 quarts beef broth
1 bay leaf
½ teaspoon sage
salt and pepper
mozzerella cheese

In large frying pan cook butter, oil, and onions slowly, covered for about 20 minutes till golden brown.
Stirring often.
Remove lid add salt and sugar.
Now cook until the onions are deep brown - about 30 minutes.
Stir in flour, pour in the broth, bay leaf, and sage.
Simmer 30 minutes on low.
Season with salt and pepper.
Serve with a slice of mozzerella cheese on top.

Makes about 6 servings..

Enjoy!

Fire House Chili

Firehouse Chili

12 cloves garlic - finely chopped
1 Large Yellow Onion - chopped
24 Scotch Bonnet ( habeneros ) Peppers - chopped
18 Jalepeno Peppers chopped
1 whole bunch Celery - chopped
3 cups Green Peppers - chopped
3 cups Red Peppers - chopped
2 (27oz) Kidney Beans with liquid
½ bottle Ketchup
4 pounds Lean Ground Beef
1 cup Chili Powder
2 pounds Rib eye - cut up into bite size chunks

Brown the Rib eye on all sides.

Brown ground beef in 3 Tablespoons Bacon Grease - drain - add chili powder - stir together.

Put all ingredients plus Ground Beef in a Crock Pot on low. Cook at least 8 hours watching the liquid....


PS..... You can adjust this to your liking!

PSS.... This Chili is very very * SPICY HOT *

Fireman Bob’s BBQ Sauce and Ribs

We Will start off simple....



Fireman Bob’s BBQ Sauce and Ribs



You are going to need about 4 to 6 pounds of Beef Ribs... Pat dry with paper towel... season with garlic powder, black pepper, and let sit for 20 minutes covered in fridge... while waiting for the ribs to cool down...

Place:
1 cup chili sauce ( your favorite brand is ok )
2 TBL spoons red wine vinegar
1 TBL spoon worcestershire sauce
1 TBL spoon molasses
2 teaspoons prepared mustard
1 teaspoon chili powder
½ teaspoon hot red pepper flakes

In saucepan combine all ingredients with 1/4 cup water. Bring to boil, reduce heat and simmer 15 minutes. Let cool all the way. When cool, rub the sauce into the ribs gently with care... Let set 30 minutes in fridge, then with patience, cook on the grill as low and slow as your grill will allow! The longer it takes is the best...
Enjoy!