The Freshman Cook: What We Are Cooking!

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Here’s what we are cooking at The Freshman Cook this week:


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


1 Egg

 Garlic Powder

 Dried Basil Leaves


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


  Baking Soda

1/2 cup Sour Cream

Vanilla Ice Cream

See you later!

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