Vinegar and salt potato wedges

I served these with the ham and cheese croissants
Small red potatoes or Yukon gold.  The amount depends on how many you plan to feed. Wash and leave skins on.  Cut into wedges.  Place in a bowl and toss with olive oil and salt and pepper. Spread in a baking sheet in a single layer.  Bake at 400 degrees for 20 minutes.  Remove from oven and sprinkle with red wine vinegar or malt vinegar. Return to oven for 10 more minutes.  Sprinkle with additional salt if desired.

Ham and cheese croissants

4 large croissants
3/4 pound of smoked ham shaved
1/2 cup softened butter
2 Tablespoon worchestershire sauce
2 Tablespoons dijon mustard
2 green onions thinly sliced
Sliced swiss cheese.
Salt and pepper to taste
Mix softened butter, mustard, worchestershire sauce, onion, salt and pepper.
Slice open the croissants and spread both halves with the creamed mixture.  Evenly divide the ham between the 4 croissants.  Top with swiss cheese.  Place on Baking sheet that has been sprayed with Pam.  Place in a 375 degree oven for 18-20 minutes.  Let sit about 5 minutes before serving.

Jalapeno popper bread

I made this without the bacon and served it with chili. Can't wait to try it again with the bacon.
1/2 cup pickled jalapenos
1/2 cup garlic butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 loaf french bread
4 oz cream cheese
1/2 cup sour cream
2 cups grated mozzarella cheese
1/2 cup cooked and diced bacon-optional.
Dice half the jalapenos. Save the rest to go on top. You can control the heat by the type of jalapenos that you use. I prefer the tamed jalapenos because I like the taste without so much heat.
Cream together the softened cream cheese with the sour cream. Add the diced jalapenos, salt and pepper.
Slice the bread length wise and lay open. Spread the garlic butter on both halves.  Place in oven for 5 minutes.  Remove from oven and  spread the creamed mixture on each half.  Sprinkler with the grated mozzarella.  Top with the remaining sliced jalapenos.
Cook at 400 degrees for 10 more minutes.  Let it sit for about 5 minutes then slice cross ways.

Chili

Double for a big pot.
1 pound ground beef
1 small onion diced
2 cloves of garlic diced or 1 teaspoon of the kind you buy already diced in oil
2 cans Rotel tomatoes or one large can.  I use mild.  This is where you can adjust the amount of heat by which Rotel you choose.
1 1/2 Tablespoons of Chili powder
1 teaspoon Cumin
Salt and pepper to taste
Cook meat and onion together until all the pink is gone from the meat.  Drain.  I leave some for taste.
Add the seasonings and the canned tomatoes. Bring to a boil then lower the heat.  Simmer for about 30 minutes.

If you like beans in your chili add ranch style beans with jalapeños. 

If you like your chili more soupy, add beef broth until it suits your taste.