Recipe Roundup

Crab Rangoon

2012-02-01T15:30:00.000-08:00

Jennifer S.

It's just not Chinese take out without an order of crab Rangoon.

1 brick (8 oz) Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 TBS finely minced chives
1 TBS powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Mix all the cream cheese, crab meat, chives, sugar, and salt in a bowl. Stir to blend well.

Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

Fold the two ends of the wonton wrapper together.

Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.

Heat up a pot of oil for deep-frying and fry the crab Rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab Rangoon on a dish lined with paper towels. Let the crab Rangoon cools down a bit before serving them with sweet and sour sauce.

TUNA LAYERED SALAD

2012-02-01T13:53:00.000-08:00

Jennifer S.

I had this on my mission. It was served in a Tea House.

4 c. shredded lettuce
1 1/2 c. (4 oz.) med. shell macaroni, cooked, drained
2 c. chopped cucumber
2 c. chopped tomatoes
2 can (6 1/2 oz. each) tuna, drained, flaked
1 pkg. (10 oz.) green peas, thawed, drained
1 c. (4 oz.)shredded mild cheddar cheese
1 1/2 c. salad dressing or mayonnaise. I am NOT a Miracle Whip kinda gal, but for this recipe it works.

Layer lettuce, shells, cucumber, tomatoes, tuna, peas and cheese in 3 quart serving bowl. Salad dressing over salad, sealing to edge of bowl; cover. Refrigerate several hours or overnight. Toss to serve. Makes 8 servings.

Prep time: 20 minutes plus refrigerating.

Lemon and Dill Cedar Salmon

2012-02-01T13:46:00.000-08:00

Jennifer S.

3 (12 inch) untreated cedar planks, make sure they are untreated
1/3 cup butter, melted
2 large lemons sliced into rounds
1 TBS Dill Blend from Pampered Chef
2 (2 pound) salmon fillets, skin removed

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
Brush both sides of fish with some of the butter
Sprinkle with Dill Blend
Squeeze some of the lemons over the fish. Place some of the rounds on top of the fish
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Use rest of butter to drizzle over fish before serving. Remove lemon rounds before eating.

Cedar Planked Salmon

2012-02-01T13:39:00.000-08:00

Jennifer S.

I like to serve this with a wild rice dish and some grilled asparagus, no reason to waste the grill while it's on right?!!

3 (12 inch) untreated cedar planks (from the home improvement store, make sure that they are UNTREATED)
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed

Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Cioppino (CHEE OH PEE NO)

2012-02-01T13:35:00.000-08:00

Jennifer S.

I first had this on my mission. I sure wish I could get my family to eat it, alas I am the only seafood lover in my family. Ah, well all the more for me right?!

3/4 cup butter
2 onions, chopped
2 cloves garlic, minced
1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled, with tails removed and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod or cat fillets, cubed

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Discard any clam or mussel that does not open.
Ladle soup into bowls and serve with warm, crusty bread!

Potato/Crouton Crusted Tilapia

2012-02-01T13:26:00.000-08:00

Jennifer S.

Ingredients:

4-6 tilapia fillets (or whatever white fish you prefer)Still frozen, it keeps fish more moist when fried or baked frozen
1/2 to 1 cup instant potato flakes
1/2 cup crushed croutons (your favorite, I use garlic and herb)
Oil for frying or follow the baking directions
Directions:

Set up your dredging station by putting the potato flakes and croutons in a dish
Run frozen fish under running water to wet both sides
Season both sides of the fish with salt and pepper or your spices of choice.
Dredge in the potato flakes/croutons, patting on extra until the whole fillet is coated, then lay on the wire racks.

To Fry:

Heat oil to 450 degrees
Place fish in oil, be careful it will splatter and pop since fish is frozen
Fry for 5-7 minutes a side, or until coating is browned and fish is cooked through.

To Bake:

Preheat oven to 450 degrees
Place fish (on wire rack) on to a greased cookie sheet
Bake for 10-14 minutes or until edges start to brown and fish is cooked through

Serve with lemon and tartar sauce if desired

Best-Ever Chili

2012-01-31T09:31:00.000-08:00

1/2 lb. extra-lean ground beef
1 tsp. chili powder
1 can (15 oz.) no-salt-added red kidney beans, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup Thick 'N Chunky Salsa
1/2 cup Shredded Sharp Cheddar Cheese
1/4 cup Sour Cream

BROWN meat with chili powder in large skillet on medium-high heat.

STIR in beans, tomatoes and salsa. Bring to boil. Cover; simmer on medium heat 10 min., stirring occasionally.

SERVE topped with cheese and sour cream.

Southwestern White Chili

2012-01-31T09:28:00.000-08:00

2 Tbsp. Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
2 cans (15 oz. each) white beans, rinsed
1 can (14-1/2 oz.) chicken broth
1 can (4 oz.) green chiles, undrained
1 tsp. ground cumin
1-1/2 cups Mexican Style Finely Shredded Four Cheese
2 Tbsp. chopped fresh cilantro

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.

STIR in beans, broth, chilies and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.

SERVE topped with cheese and cilantro.

For spicier chili, add 1/2 tsp. ground red pepper (cayenne) along with the beans, broth, chilies and cumin.

Double-Cheese Chili

2012-01-20T07:20:00.000-08:00

1 lb. ground beef
1 small onion, chopped
1/2 cup chopped green peppers
1 can (15 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (8 oz.) tomato sauce
1 Tbsp. chili powder
1-1/2 cups Shredded Sharp Cheddar Cheese, divided

BROWN meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.

ADD next 4 ingredients; mix well. Cover. Simmer on low heat 30 min., stirring occasionally.

SPRINKLE 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese

Substitute 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.

Garnish each serving with a dollop of Sour Cream and a light sprinkling of chopped fresh parsley or cilantro.

For a spicier chili, add 1 small chopped jalapeno pepper or a few drops of hot pepper sauce

Kick'n Dollar Store Chili

2012-01-17T09:47:00.000-08:00

http://www.365daysofcrockpot.com/2012/01/kickin-chili-dollar-store-challenge.html

Easy easy easy easy chili recipe in the slow cooker!

Blair from allfreeslowcookerrecipes.com issued a challenge to me: Make a slow cooker recipe using only products from the dollar store. I accepted the challenge (of course). I headed to Dollar Tree with my daughter and we had fun looking up and down each aisle and then finally deciding on a spicy chili. It was so easy...not to mention it serves 6 and cost $4.00! If you're not into spicy stuff then just buy regular diced tomatoes instead of the tomatoes with the green chiles.

Makes 6 servings

2 (13 oz) cans of chili with beans ($2.00)
2 (13 oz) cans of diced tomatoes with green chiles (came in a bonus 2-pack so they were $1.00 total)
1 (14 oz) can corn, drained ($1.00)

1. Combine all the ingredients in the slow cooker. Stir until combined.
2. Cover and cook on LOW for 4-6 hours until flavors are blended.
3. Serve with sour cream and cheese, if desired.

Review:
Easiest recipe ever. Plus it was totally budget-friendly. It was a little too spicy for my taste (next time I would just buy regular diced tomatoes). I added some sour cream to cool it down a bit and that helped. But for those of you who like things hot hot hot you'd love this. If you're cooking- challenged this is a good way to make "homemade" chili to bring to the potluck or to the neighbor's house without really having to cook (they'll think your a star).
4 stars. Thanks for the challenge, Blair!!

White Chicken Chili

2012-01-10T12:19:00.000-08:00

Submitted by: Andrea P.

2 onions, chopped
1 T. olive oil
6 c. chicken broth
6 15-1/2 oz. cans Great Northern beans, drained and rinsed
3 5-oz. cans chicken, drained
2 4-oz. cans diced green chiles
2 t. ground cumin
1 t. garlic powder
1-1/2 t. dried oregano
1/4 t. white pepper
12-oz. container sour cream
3 c. shredded Monterrey Jack cheese

In a large stockpot over medium heat, sauté onions in oil until tender. Stir in remaining ingredients except sour cream and cheese. Simmer for 30 minutes, stirring frequently, until heated through. Shortly before serving, add sour cream and cheese. Stir until cheese is melted. Serves 16 to 20

Winning No Bean Chili

2012-01-09T07:01:00.000-08:00

Marcy F.

2 lbs. ground beef
1 lb. ground pork
1 lb. ground Italian sausage
12 oz. Mexican chorrizo sausage
1 tsp. black pepper
2 beers or 750ml Zinfandel (I use part water and part white cooking wine)
1 tsp. oregano (1 to 3)
2 Jalapeno peppers
1 Tbsp. cumin
2 Tbsp. chili powder (2 to 4)
1 Tbsp. salt
4 cloves garlic
1 29 oz. can tomato sauce
1 Tbsp. finely chopped green onions
2 Tbsp. chopped bell pepper

Mix all the meat in a kettle. Brown meat, stirring occasionally to mix well. Drain most of the fat. Add tomato sauce, beer or wine and all of the seasonings. It is a good idea at this juncture to only add half the oregano and chili pepper and reserve the rest until later so that you can season to your taste.
Cook over low-medium heat for 30 minutes, stirring occasionally. Then reduce to low heat and cover. Cook for 1 hour, stirring from time to time. Sample for taste and increase seasonings if desired. Cook another hour on low, stirring occasionally.
Sample again and add additional cumin, chili pepper and jalapenos to suit your taste. Turn off heat and cool slightly. Place in refrigerator over night.
Reheat the following day and serve. 6-8 servings.
(When I reheated the following day, I used my crock pot and put it on low for 2-3 hours.)

White Bean Chicken Chili

2012-01-06T00:09:00.000-08:00

Jane S.

2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste

Directions

Heat oil, and cook onion and garlic until soft.
Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Creamy White Chicken Chili

2012-01-06T00:07:00.000-08:00

Kelli R.

1lb (3-4) boneless, skinless chicken breasts cut into ½ inch cubes
1 med. Onion chopped
1 ½ tsp. garlic powder
1 Tbsp. canola oil
2 cans great northern beans, rinsed and drained
1 can (14 ½ oz.) chicken broth
½ bag of frozen corn
1 can 7 oz. green chilies
1 tsp. each of salt, cumin and dried oregano
½ tsp. pepper
¼ -1/2 tsp. Tabasco sauce
1 cup sour cream
½ cup whipping cream
4 Tbsp. butter-for the rue
4 Tbsp. flour – for the rue

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, corn and seasonings. Bring to a boil. Reduce heat, simmer, uncovered for 30 minutes.
Remove from heat. Stir in sour cream and cream. In a little fry pan melt butter and add flour to make the rue. Turn the heat back on under the soup. Add the rue to the soup and bring to a gentle boil. Remove from heat.

Kelsy's Chili

2012-01-05T21:47:00.000-08:00

Submitted by
-Chandra N.

My sister in law makes the best chili!

2 cans pinto beans, drained
2 cans kidney beans, drained
2 cans tomato sauce
2 cans diced tomatoes
1 cup of water
2 packs of McCormick slow cooker chili (Hot)
1 Anaheim chili pepper diced
1 Jalapeno diced
1 small onion diced
5 cloves of garlic
2 pounds of hamburger

Saute chili, jalapeno, onion, and garlic till tender. Brown and drain burger. Dump all ingredients into crock pot and set on low for 6 hours. For a quick fix, place ingredients into a stock pot and simmer for 45 to 1 hour.

Kat’s Beer Chili

2012-01-05T12:44:00.000-08:00

submitted by Tonya E.

1-1.5 lbs lean ground beef
1 medium onion diced
2-3 Jalapeños seeded and diced
4-5 cloves of garlic crushed
1 large can of Chili beans
1 15oz can diced tomatoes
2 8 oz cans tomato sauce
3 Tablespoons Chili powder
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon brown sugar
1 bottle of Corona or Modelo beer (the alcohol cooks off)

Brown ground beef, add onion peppers and garlic and cook until softened. Add spices and beer cook to reduce beer. Add beans, tomatoes, tomato sauce and brown sugar. Simmer for 30-45 minutes uncovered.

Hearty Six-Can Chili

2012-01-04T10:06:00.000-08:00

Pampered Chef

1 pound lean (90%) ground beef
1/2 cup chopped onion
2 cans (15 1/2 ounces each) chili beans in sauce, undrained
2 cans (14 1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 teaspoon chili powder

1. Place ground beef and onion in Dutch (6-qt.) Oven. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Drain, if necessary.
2. Open chili beans, tomatoes, black beans and soup using Smooth-Edge Can Opener. Drain and rinse black beans.
3. Add all ingredients including chili powder to meat mixture in Dutch Oven. Bring to a boil; reduce heat and simmer, covered, over low heat 30 minutes, stirring occasionally.

Yield: 8 servings

Chicken Chili Soup

2012-01-04T08:30:00.001-08:00

1 3/4 pounds diced chicken breast meat
2 green bell peppers, diced
2 red bell peppers, diced
1 onion, diced
1/2 cup frozen corn kernels
4 (15 ounce) cans kidney beans with liquid
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
2 cups water
2 teaspoons chili powder
1 tablespoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin

Directions

Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

Chili

2012-01-04T08:10:00.002-08:00

Kelli R.

3-4 cans of tomato soup
1lb. Hamburger or turkey
1 medium onion
Garlic
1 can kidney beans
1 can northern beans
2 cans chili beans
1 can black beans
1 can pinto beans
2 cans diced tomatoes
Frozen corn ( however much you like in it)
Chili powder to taste

Cook hamburger, onion and garlic together. Drain and rinse all the beans but the chili beans. Put everything together in a pot and cook until corn is done. Can be made in the crock pot.

Jessica Seinfield's Turkey Chili

2012-01-04T08:10:00.000-08:00

Submitted by Cathy D.

Nonstick cooking spray
1 tablespoon olive oil
1/2 c chopped red onion
1 lb ground lean turkey
2 cloves garlic, minced
1 Tbs chili powder, or to taste
1 tsp salt
1/4 tsp sweet paprika
1/8 tsp pepper
1 (15 oz) can chopped tomatoes
1 (26 oz) carton reduced-fat low-sodium chicken broth
1/2 c red pepper puree
1/2 c carrot puree
1/4 c cornmeal
2 tbs flaxseed meal
1 (15 oz) can kidney beans drained and rinsed

1) Coat the bottom of a large pot with cooking spray and set over medium heat. When the pot is hot, add the oil. Add the onion and cook until it begins to soften, about 2 mins.
2) Meanwhile sprinkle the turkey with the garlic, chili powder, salt, paprika, and pepper. Add the turkey to the pot and cook, stirring occasionally, until the turkey is no longer pink, 5-6 mins.
3) Stir in the tomatoes. Add the broth, red pepper puree, carrot puree, cornmeal, and flaxseed meal and stir well. Bring to a boil, reduce the heat, and simmer, covered, 15 to 20 mins, or until the flavors have blended. Stir in the beans and cook a little longer, just to heat them through.

Prep:15 mins Total: 30 mins Serves 8

Chicken Enchilda Soup

2012-01-04T08:08:00.000-08:00

-Alice G.

1/2 C. Vegetable
1/4 C. Chicken base (I use powdered bullion)
3 C. Diced yellow onions
2 tsp ground cumin
2 tsp chili powder
2 tsp garlic powder
1/2 tsp cayenne pepper
1/2-2 C. Masa Harina (Depending on how you like your soup 1/2 makes thinner soup 2 C. Makes thicker I used almost 2 C)
4 QTS water (DIVIDED)
2 C. Crushed tomatoes
1/2 lb. Of American Cheese cut in small cubes. (I use velveeta, works fine)
3 lbs. Cubed cooked chicken (I boil whole chicken and then shred it.

NOTICE THERE IS NO SALT ADDED, IT'S SALTY ENOUGH FROM CHEESE AND CHICKEN BASE.

Directions

In large pot, place oil, chicken base, onions and spices. Saute on medium heat until onions are soft and clear...7-10 min.
In another container, combine Masa Harina with 1 qt. water, stir with wisk until all lumps dissolve. Add to sauteed onions and bring to boil, continue boiling for about 3-4 minutes,STIRRING CONSTANTLY. (This eliminates any raw taste from Masa Harina.) Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boiling, stirring occasionally. Add cheese to soup. Cook stirring constantly until cheese melts. Add chicken, heat through. I then lower heat to about 3 and cook for half hour.

I serve with crunched tortilla chips on top of bowls of soup. We also sometimes add a little grated cheese or whatever else sounds good.

This makes HUGE pot of soup but it does freeze well for nights when you're rushed to make dinner. LOVE IT!

Chunky Chuckwagon Chili

2012-01-04T08:00:00.000-08:00

2 Lbs. of ground chuck
1 Lb. of ground fresh breakfast sausage
1 Lrg. yellow or Spanish onion, cut into 1/2-inch pieces
2 Med. Green peppers, cut into 1/2-inch pieces
2 packets of chili mix (found near taco seasoning packets)
2 5oz cans of tomato paste
2 15oz cans of Dark red kidney beans
2 15oz cans of light red kidney beans
1 15oz can of chili HOT beans
2 15oz cans of Diced tomatoes
2 15oz cans of stewed tomatoes
3 15oz cans of tomato sauce

1. Start browning Ground chuck & sausage.
2. When ground chuck & sausage are 1/2 cooked add onion,green peppers & 1/2 packet of chili mix.
3. Finish browning meat then add tomato paste and stir, then add all the cans of beans and stir, then add diced tomatoes and stir, add stewed tomatoes and stir, add tomato sauce and the rest of the chili mix and stir.
4. Lower heat to low and cook about another 30 min. stirring every 5 min. to prevent burning on bottom of pot.

Southwestern Style Lime Chili

2012-01-04T07:58:00.000-08:00

3 tablespoons vegetable oil
1 large green bell pepper, chopped
1 onion, chopped
2 tablespoons minced garlic
2 pounds sirloin roast, cubed in 1/2-inch pieces
3 (15 ounce) cans chili beans
2 (15 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
3 cups water
2 tablespoons mild chili powder
3 tablespoons ground cumin
1 teaspoon ground nutmeg
2 tablespoons salt
1 tablespoon pepper
Juice from 1 fresh lime
6 drops Worcestershire sauce

1. Cook peppers, onions, and garlic in oil until browned or softened (your preference). Add cubed meat and cook on medium for 25 to 30 minutes until meat is to your desired consistency.
2. Add chili beans, diced tomatoes, and tomato sauce. Stir until well combined. Add water and stir again. Add chili powder, cumin, nutmeg, salt, pepper, Worcestershire sauce, and fresh lime juice and mix in thoroughly.
3. Cook on medium low heat for 3 to 5 hrs. Turn off and let sit until next morning. Turn back on low-medium and let cook another 3 to 4 hours. This part is best when done in the amount of time prior to consumption.

Quick and Easy Chorizo Chili

2012-01-04T07:57:00.000-08:00

1 tablespoon olive oil
1 small yellow onion, diced
1 chipotle in adobo, minced
4 cloves garlic, mashed and minced
1/3 pound chorizo, bulk
1 (28) ounce can crushed fire roasted tomatoes
1 (14) ounce bottle of ketchup
1 (14) ounce can of red kidney beans, drained
1/2 cup beef stock
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper
Shredded Cheddar cheese, to top
Sour cream, to top

1. Cook yellow onion, chipotles, and chorizo on medium-high heat in a large pot for about 5 minutes, until chorizo is cooked. Add fire roasted tomatoes, garlic, ketchup, kidney beans, and beef stock.
2. Turn heat down to low. Season with chili powder, cumin, salt, and ground black pepper. Stir together a few more times. Place in a large bowl with a garnish of cheddar cheese and sour cream.

Cincinnati Chili

2012-01-04T07:54:00.000-08:00

This takes 9 hours to over night, so plan ahead. It's so worth it!!

4 cups water
2 pounds ground chuck, crumbled
2 medium onions, finely chopped
2 teaspoons minced garlic
1 15 ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated

1. Bring water to boil in a 4-6 quart pot.
2. Add the ground chuck (do not brown first).
3. Stir until separated and reduce heat to simmer.
4. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce.
5. Stir to mix well.
6. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate.
7. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all.
8. Cool uncovered and refrigerate overnight.
9. Skim all or most of the fat and discard. Discard bay leaf.
10. Reheat.

Texas Chili

2012-01-04T07:52:00.001-08:00

2 1/2 to 3 pounds ground beef (stew meat or sirloin cubes may be substituted)
2 white onions, coarsely chopped
6 cloves fresh garlic, coarsely chopped
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes w/ green chilies (undrained)
1 (15 ounce) can diced tomatoes w/ jalapeno peppers (undrained)
1 (16 ounce) jar medium-spicy chunky salsa
1 (6 ounce) can tomato paste
2 tablespoons unsweetened cocoa or 1 bar of baking chocolate
1 cup strong brewed coffee
1 package of McCormick(R) chili seasoning mix
2 teaspoons chili powder
1 teaspoon ground cumin
Dash of cayenne pepper

1. Brown meat, onions and garlic in a large Dutch oven or similar pot. Drain.
2. Mix remaining ingredients with the drained beef mixture and return to Dutch oven.
3. Simmer over low heat for a minimum of 3 hours, stirring occasionally to keep from burning and sticking.

Easy White Chili

2012-01-04T07:51:00.000-08:00

1 large diced onion
4 cloves garlic, crushed
1 diced jalapeno pepper
2 (4 ounce) can chopped green chile peppers
2 tablespoons ground cumin
2 teaspoon cilantro
1 teaspoon dried oregano
2 teaspoon ground pepper
2 (14.5 ounce) can chicken broth
2lb chopped cooked shredded chicken (grilled or pan seared works best)
4 (15 ounce) cans northern white beans (two pureed)
2 (15.25 ounce)cans sweet corn
4 stalks celery, sliced
1. Put the chicken broth, seasonings, celery, garlic, corn, jalapeno, and onion in a large pot. Bring to a boil, then cook on medium heat for about twenty minutes. Stir in the beans, chile peppers, and chicken. Cook for about another 10 minutes. Remove from heat, and you’re done!

Trailer Trash Chili

2012-01-04T07:49:00.000-08:00

2 pounds ground pork
2 large onions, chopped
1/2 red bell pepper, chopped
1-1/2 cups corn masa flour
1 tablespoon oregano
3 tablespoon ground cumin
1/3 cup chili powder
2 tablespoon garlic powder
2-3 tablespoon salt
1 tablespoon black pepper
8 cups cold water
1 cup day old coffee
1 (28 ounce) can tomato juice
2 (8 ounce) cans tomato sauce
1 (28 ounce) can chili beans
1 pounds smoked sausage, diced
1/2 cup brown sugar
1. Cook ground pork with onions, red bell pepper, add just a little salt. Drain off fat.
2. Mix masa flour, oregano, cumin, chili powder, garlic powder, salt, and black pepper into the cold water and day old coffee; mix well until there are no lumps. Add tomato juice, tomato sauce and chili beans; bring to boil. Now add the smoked sausage, brown sugar and cover, reduce heat to a simmer for 4 hours, stir often.
3. Add more masa flour according to your desired thickness.

Touchdown Italian Sausage Chili

2012-01-04T07:46:00.000-08:00

The Kitchen at Johnsonville Sausage

1 (19.76 ounce) package Johnsonville® Italian Sausage Links, any flavor
1 cup chopped onion
3 celery ribs, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-inch pieces
1 large sweet yellow pepper, cut into 1-inch pieces
1 large sweet green pepper, cut into 1-inch pieces
1 tablespoon minced garlic
3 tablespoons olive oil
3 (14.5 ounce) cans Italian recipe stewed tomatoes
1 (16 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (6 ounce) can tomato paste
3/4 cup sliced black olives
1/4 cup cream sherry (optional)
1 tablespoon chopped fresh basil
1 1/2 teaspoons baking cocoa
1/2 teaspoon pepper, or to taste

Directions

Grill Italian sausage according to package directions; cut into half moon slices and set aside. In a soup kettle, saute the onion, celery, sweet peppers and garlic in oil until tender. Add sausage and the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Sprinkle chili with grated cheese.

Beefy Cowboy Chili

2012-01-04T07:45:00.000-08:00

1 pound boneless beef top sirloin steak, cut into small, bite-size pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon vegetable oil
1/2 large onion, chopped
1 teaspoon finely chopped garlic
1 teaspoon chili powder
1 (15 ounce) can ranch-style beans
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (6 ounce) can Hunt's® Tomato Paste
1 cup water
1 teaspoon granulated sugar
1/4 teaspoon ground red pepper
Sliced green onions, sour cream, shredded Cheddar cheese and crushed corn chips (optional)

Directions
Sprinkle steak pieces evenly with salt and pepper.
Heat oil in 6-quart saucepan over medium-high heat 1 minute. Add steak pieces, onion, garlic and chili powder. Cook 5 minutes, or until steak is browned on all sides and onion is tender, stirring frequently.
Add beans, both diced tomatoes with their juice, tomato paste, water, sugar and red pepper; blend well. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally. Serve with optional toppings, if desired.

Homemade Chili in a Can

2012-01-04T07:43:00.002-08:00

1 pound lean ground beef
1 onion, chopped
1 tablespoon minced garlic, or to taste
1/2 teaspoon taco seasoning mix, or more to taste
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
3 (16 ounce) cans chili beans, undrained
1 (15 ounce) can tomato sauce
1 (4 ounce) can diced green chilies

Directions

Place ground beef into a soup pot over medium heat, and cook and stir until the meat is browned, breaking it up into crumbles as it cooks, about 10 minutes. Stir in onion and garlic, and cook until the onion is translucent, about 5 more minutes. Drain excess grease if necessary, and sprinkle the meat with taco seasoning mix; cook the meat with the seasoning for 1 or 2 more minutes.
Pour in the chili-flavored tomatoes, chili beans, tomato sauce, and diced green chilies, and stir to combine; simmer for 30 minutes to blend flavors.

Four-Bean Taco Chili

2012-01-04T07:43:00.000-08:00

2 pounds ground beef
3 cups tomato juice
1 (16 ounce) jar salsa
1 (16 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can great northern beans, rinsed and drained
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 (1.25 ounce) package taco seasoning

Directions

In a soup kettle or Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.

Wazzu Tailgate Chili

2012-01-04T07:41:00.001-08:00

This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.

1 pound ground beef
1 pound ground pork
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 habanero peppers, seeded and minced
2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 tablespoons chopped green onion
3 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
2 tablespoons cornmeal
1 cup water
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 cup shredded Cheddar cheese

Directions

Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Blue Ribbon Chili

2012-01-04T07:40:00.000-08:00

2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans

Directions

In a large saucepan over medium heat, combine the ground beef and the onion and saute for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.

Boilermaker Tailgate Chili

2012-01-04T07:39:00.000-08:00

This is the chili recipe the gang eats at Purdue Boilermaker football games.

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Slow-Cooker Hearty Beef Chili

2012-01-04T07:37:00.000-08:00

Jennifer S.

1 1/2 pounds extra-lean ground beef
2 (19 ounce) cans mixed beans, rinsed
2 cups salsa
1 (14 ounce) can tomato sauce
2 tablespoons chili powder
1 onion, chopped
1 cup frozen corn, thawed, drained
1 cup Tex Mex Shredded Cheese

Directions

Brown meat; drain. Add to slow cooker with remaining ingredients except cheese; stir. Cover with lid.
Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
Stir just before serving. Serve topped with the cheese.

Vegetarian Chili

2012-01-04T06:43:00.000-08:00

Jennifer S.

1 small onion, chopped
1 large green bell pepper, chopped
3/4 cup chopped celery
3/4 cup dry red wine or water
3 cloves garlic, finely chopped
2 cans (14.5 ounces each) recipe-ready diced tomatoes, undrained
1 1/2 cups water
1/4 cup tomato paste
2 Vegetarian Vegetable Flavor Bouillon Cubes
1 tablespoon chopped fresh cilantro
1 tablespoon chili powder
1/2 teaspoon cumin
2 cans (15 ounces each) kidney or pinto beans, rinsed and drained
Sour cream (optional)

Directions
COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender.
ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream.

FOR FREEZE AHEAD:
PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.

Quick Three-Bean Chili

2012-01-04T06:41:00.000-08:00

Jennifer S.

1 pound lean ground beef or turkey
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can (28 ounces) diced tomatoes, undrained
1 can each (15 to 16 ounces) black beans, kidney beans and pinto beans, rinsed and drained
1 cup water
1 tablespoon chili powder
1 to 2 teaspoons ground cumin
1 teaspoon Beef or Chicken Flavor Instant Bouillon (or two cubes)
Light sour cream (optional)
Shredded cheddar cheese (optional)

Directions
COOK beef, onion and garlic in large saucepan over medium-high heat until beef is no longer pink.
STIR in tomatoes and juice, black beans, kidney beans, pinto beans, water, chili powder, cumin and bouillon. Bring to a boil; reduce heat to medium-low. Cook for 10 minutes. Serve with sour cream and cheese.

Wendy's Chili

2012-01-02T10:27:00.000-08:00

Wendy's Restaurant

Makes 8 servings

2 tablespoons vegetable oil
2 pounds ground beef
1 can (10.5 oz) French onion soup, not creamy onion
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1 dash Tabasco™ sauce to taste
21 ounces kidney beans, canned undrained
6 ounces can tomato paste
8 ounces can tomato sauce

Heat oil and brown beef
Drain and set aside.
Puree French onion soup in blender, and pour over beef.
Stir in spices. Add Tabasco™ to taste.
Add undrained beans, tomato paste and sauce.
Stir until well combined.
Heat through for 20 minutes.
Serve with cheese, onions, and sour cream if desired.

Chewy Chocolate Chip Bars

2011-12-21T19:54:00.001-08:00

Michael S.

Ingredients:
1/2 C Melted Butter
1 1/2 C Granulated Sugar
3 Eggs
1 tsp Vanilla
2 C Flour
3/4 tsp Baking Powder
3/4 tsp Salt
1 C. Semi-Sweet Chocolate Chips (please see the note below)

Directions:
1. Mix all ingredients.
2. Pour batter into a greased 13x9 pan.
3. Bake in a 350 degree oven for approx. 20 minutes.

Note:
The original recipe (as I received it) actually called for dried
cherries or maraschino cherries. Logically, it follows that the cookies
were originally called Chewy Cherry Bars. I don't like cherries so I
replaced them in the recipe with chocolate chips. I usually make them
using only semi-sweet chocolate chips. However, on the day that I made
them for you I didn't have enough semi-sweet chocolate chips. So I used
equal amounts of semi-sweet and white chocolate chips. Whatever you
decide to use I hope you enjoy these great cookies.

Mock Thin Mints

2011-12-21T11:20:00.000-08:00

Jennifer S.

2 sleeves of round crackers (like Ritz)
1 package mint flavored chocolate almond bark or melted minty chocolate chips (12 ounces) Melted in microwave until smooth.
If you can't find mint chocolate then you can add a few drops of peppermint extract to the melted chocolate. Be careful!! The chocolate could "seize" or get hard and lumpy. If that is the case, DON'T panic, just add a pat or two of butter and reheat to melt back to its smooth self again.

Dip crackers in melted chocolate and let set on wax or parchment paper. Tastes so close to a Thin Mint you may be looking for the girl scouts ;)

Hockey Pucks

2011-12-21T11:15:00.000-08:00

Jennifer S.

The name comes from how the cookie looks – just like a real puck!

2 sleeves of round crackers (like Ritz)
8 ounce peanut butter (creamy spreads more easily)
1 package chocolate almond bark or melted chocolate chips (12 ounces)

Spread peanut butter between two crackers to create sandwiches. Melt almond bark over low heat until melted. Drop sandwiches gently into chocolate and swirl until covered. Place hockey pucks onto wax paper. Let cool before removing from wax paper. Store in an airtight container and enjoy.

Chocolate Gingerbread Men

2011-12-21T11:02:00.000-08:00

Jennifer S.

These make great gift for your neighbors (hint, hint)

4 ounces Ghirardelli 60% Bittersweet Chocolate Baking Bar
1/2 cup Ghirardelli Unsweetened Cocoa
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1/2 cup firmly packed dark brown sugar
1/2 cup granulated white sugar
2 tablespoons ground ginger
2 tablespoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 cup molasses
1 large egg

Melt the chocolate in the top of a double boiler or in a heatproof bowl over simmering water, stirring occasionally until smooth. Set aside to cool.
In a large bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a large bowl with an electric mixer on medium speed, beat the butter, brown sugar, white sugar, ginger, cinnamon, cloves, and nutmeg until the mixture is light and fluffy, about 2 minutes. Add the molasses, egg, and melted chocolate and continue beating on medium speed for an additional 2 minutes. On low speed, slowly add the dry ingredients and mix just until combined.
Transfer the dough to a flat surface and flatten into a disk. Cover with plastic wrap and chill in the refrigerator for at least 1 hour, or up to 5 days.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Divide the chilled dough into four equal quarters, leaving three quarters in the refrigerator. Lightly flour a flat work surface and roll out one piece of dough to a thickness of about 1/8 inch. Using a small (2 to 2 1/2 -inch) gingerbread man or woman cookie cutter, cut out as many cookies as possible. Place the cookies on the prepared cookie sheets, about 1 inch apart. Gather all the dough scraps into a ball and place in the refrigerator. Take out another quarter of the dough, and continue rolling out the dough and cutting cookies until all the dough has been used.
Bake the cookies for 8 to 10 minutes until slightly raised. Using a spatula, remove the cookies from the cookie sheets, transferring to a wire rack to cool.

These also make fun sandwich cookies. For a nice contrast, use white chocolate frosting to create a filling between two gingerbread men. Use frosting and small candies or sprinkles to decorate as desired.

Outrageous Chocolate Chip Cookies

2011-12-21T10:57:00.000-08:00

Jennifer S.

1/2 cup butter
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1/2 teaspoon vanilla extract
1 egg
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F.
In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

The Basics to Hosting a Holiday Cookie Exchange Party

2011-12-21T10:49:00.000-08:00

Do you love setting the table with a huge assortment of cookies but can't stand the thought of spending several days baking? Then a cookie exchange party is the perfect party for you!

It's simple to organize and throw your own party--we'll walk you through it. Check out our tips to make the party extra-special, and browse our Christmas cookie recipes from around the world.

The Basics

Ask each guest to bring a big batch of cookies: estimate 1 dozen multiplied by the total number of guests. Provide guidelines to each baker so that you get a good cookie assortment: rolled cookies, bar cookies, drop cookies, decorated cookies. Your friends may have family recipes they wish to share.

Each guest should also bring copies of their cookie recipe and containers to take cookies home. Heavy duty plastic freezer bags will work for sturdy cookies, but decorated cookies and more delicate shapes should be packaged in tins or sealable plastic containers. Provide waxed paper or parchment for separating layers of cookies.

Party Nibbles

You may want to sample the cookies you're swapping, or you can stay away from sweet treats and set out an array of savory snacks (popcorn, pretzel, party mix, chips with hot dips). Cocoa, hot cider or eggnog are always good choices for a cookie exchange party.

Variety is the Spice of Life

To make your Cookie Exchange Party extra-special.

1. Extend Your Circle of Sharing

Have guests to bring an unopened package of store-bought cookies or canned food. You can then collect the packaged food and bring them to a homeless shelter or food pantry.

2. Share Cookie Stories

During the actual cookie-swap segment of the party, tell stories. It could be a story about the cookie's origin, where the cook learned the recipe, or just holiday baking memories.

3. Create Cookie Recipe Booklets

Ask your guests to mail (or e-mail) their cookie recipes to you, or collect the recipes on the day of the party. Assemble a booklet of recipes for everyone to take home with them.

Santa Claus Nutter Butter Cookies

2011-12-19T16:20:00.000-08:00

Jennifer S.

These are NO bake, and so cute!!

2 ounces white baking chocolate, chopped
1 package (1 pound) Nutter Butter sandwich cookies
Red colored sugar
32 vanilla or white chips
1 pkg mini M&M's

In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.
Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach mini M&M's for eyes and a red one for nose. Place on waxed paper until set. Yield: 32 cookies.

Devil's Food Cookies

2011-12-16T21:35:00.000-08:00

Crystal S.

2 boxes Devils Food Cake mix
4 eggs
2/3 cup oil, (I only did one box so it was half of each)

mix and it gets thick and sticky...hands on kinda mess!
Bake them for about 10 min.
I left them cool then used Pillsburt Fluffy white frosting and some Christmas Sprinkles.

Soft Sugar Cookies for Dummies

2011-12-14T15:06:00.000-08:00

Jennifer S.

2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration (used colored if you feel festive).

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.

Giant Chocolate Chip Cookies

2011-12-12T08:52:00.000-08:00

Jennifer S.

Like almost any chocolate chip cookie, these are best eaten the day they are made, but will keep in an airtight container for up to 2 days. IF they last that long ;)

1 1/2 cups old-fashioned oats (do not use instant or quick oats)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 cup (packed) dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1 12-ounce package semisweet chocolate chips

Preheat oven to 350 degrees F.
Butter 3 large (16 by 14-inch) nonstick baking sheets.

Place oats and 1/2 cup flour in processor; blend until oats are almost ground, about 10 seconds. Transfer oat mixture to medium bowl. Mix in remaining 1 cup flour, baking soda, baking powder and salt.

Using electric mixer on medium-high speed, beat butter in large bowl until light, about 1 minute. Add both sugars and beat until well blended, about 1 minute. Add eggs and vanilla; beat until well blended, about 1 minute. On low speed, beat in dry ingredients just until blended (do not over beat). Stir in chocolate chips.

Drop batter by 1/4 cupfuls onto prepared sheets,(or use a trigger ice cream scoop) spacing evenly apart and forming 6 mounds per sheet. Bake cookies 8 minutes. Reverse cookie sheets and continue baking until golden brown, about 8 minutes longer. Cool cookies on sheets for 5 minutes. Using metal spatula, transfer cookies to racks and cool completely. (Can be made 2 days ahead. Store in airtight container at room temperature.)

OPTIONAL:
Mix 1 cup coarsely chopped toasted pecans, walnuts or macadamia nuts into dough.
Replace semisweet chocolate chips with milk chocolate or white baking chips, or use a mix of all three.

Beary Cute Cookies

2011-12-12T08:48:00.000-08:00

Jennifer S.

3/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
Additional sugar
30 miniature milk chocolate kisses or LARGE chocolate chips
60 miniature M&M baking bits

In a mixing bowl, cream shortening and sugars. Beat in egg and vanilla; mix well.

Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well (dough will be crumbly).

Set aside about 1/2 cup of dough for ears. Shape remaining dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on ungreased baking sheets. Flatten to about 1/2-in. thickness.

Roll reserved dough into 1/2-in. balls; roll in sugar. Place two smaller balls about 1 in. apart touching each flattened ball (do not flatten smaller balls).

Bake at 375 degrees F for 10-12 minutes or until set and edges are lightly browned. Remove from oven; immediately press one kiss and two baking bits into each cookie for nose and eyes. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Chewy Chocolate Cookies

2011-12-12T08:43:00.000-08:00

Jennifer S.

These freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper; thaw 15 minutes at room temperature before serving.

3/4 cup all-purpose flour
3/4 cup whole-wheat pastry flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 large egg whites
3/4 cup granulated sugar
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
3 ounces unsweetened chocolate, chopped and melted (see Tip)

Tip:
Two foolproof ways to melt chocolate: Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan. (Alternatively, to improvise a double boiler, place chocolate in a heat-safe mixing bowl that fits snugly over a pan with 1 inch of simmering water). Stir until half the chocolate has melted. Remove the bowl and continue stirring until the chocolate has
fully melted. Cool for 5 minutes at room temperature.

Place the chocolate in a microwave-safe bowl and microwave on High for 1 minute. Stir well, then continue microwaving in 30-second increments on High until two-thirds of the chocolate has melted, stirring well after each heating. Remove the bowl and continue stirring until all the chocolate has melted. Cool for 5 minutes at room temperature.

Enhancements: Stir 2/3 cup raisins, dried cherries or dried blueberries into the Chewy Chocolate Cookies batter along with the flour mixture. Or use 1/2 cup finely chopped pecans or walnuts.
Position rack in the center of the oven; preheat to 350° F. Line a large baking sheet with parchment paper or a silicone baking mat.

Whisk all-purpose flour, whole-wheat flour, cocoa powder, baking soda and salt in a medium bowl. Beat egg whites in a large bowl with an electric mixer until foamy, about 1 minute. Beat in granulated sugar in a slow, steady stream. Scrape down the sides, then beat in brown sugar 1 tablespoon at a time. Beat until smooth, about 3 minutes. Beat in vanilla and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 1/2 inches apart.

Bake the cookies until flat yet springy, with slightly cracked tops, 10 to 12 minutes. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Let the pan cool for a few minutes before baking another batch; replace parchment paper if torn or scorched.

Grandpa's Cookies

2011-12-11T17:17:00.000-08:00

Kami S.

1 lb. Butter
1 C sugar
5 C flour

Mix butter and sugar until fluffy. Begin adding flour a scoop at a time. Roll out and cut into desired shape. 14 minutes at 350.

Grandpa only cooked them 11 minutes, but I guess if you cook longer then some people like them better as they are crispy. And I have found they come out better if you have cold butter...don't let it get at room temperature. And make sure you whip the butter and sugar at least 5 minutes before you start adding the flour. These are tips from Grandpa and Aunt Wendy and I found if we keep the butter cold, they seem to come out better too. Happy baking!!!

Chocolate Crinkles

2011-12-08T11:29:00.001-08:00

Roberta B.

1 1/2 c sugar
1/2 c cooking oil
3 1-oz squares unsweetened chocolate, melted and cooled
2 tsp vanilla
3 eggs
1/4 c milk
2 c flour
2 tsp baking powder
confectioner's sugar

Combine first 4 ingredients. Beat in eggs, one at a time; beat well after each. Stir in milk. Stir flour and backing powder together. Stir into egg mixture. Chill. Using 1 tablespoon dough for each, shape into balls; roll in powdered sugar. Place on greased cookie sheet. Bake at 375 for 10 to 12 minutes. While warm, roll again in powdered sugar. Makes 4 dozen.

Growing up I always made a double batch of these. One year my sister put salt in the container that normally held sugar and didn't change the label. I didn't know about the switch and ended up putting in 3 cups of salt instead of sugar. My mom couldn't figure out why the batch didn't stick together even after keeping it in the refrigerator longer than usual. When we tasted it we finally figured out why it wouldn't stay together. We had to throw out the entire double batch of mix and start all over again.

Swiss Steak

2011-11-29T17:41:00.000-08:00

Melissa L.

1-2 lbs Sirloin (trimmed and cut into big chunks)
1 onion
1 bell pepper
2 – 3 cans stewed tomatoes (We like a lot of tomatoes)
Flour for dredging

1. Dredge the sirloin chunks in flour and fry just until lightly browned. (Does not need to be cooked through). Put Sirloin in crock pot.
2. Dice onion and bell pepper then place in crock pot over and around sirloin.
3. Pour stewed tomatoes over sirloin, onions, and bell pepper.
4. Cook on low for 8 hours.
5. Serve with mashed potatoes (my family uses the sauce like gravy…we LOVE tomatoes!)

Mushroom Chicken

2011-11-29T17:04:00.000-08:00

Melissa L.

4-6 boneless skinless chicken breasts
1 pkg. dry chicken gravy mix
1 - 10 ¾ oz. can cream of mushroom or cream of chicken soup
1 cup white wine (I use the cheapest stuff I can find). Could use apple juice instead.
Please don't be turned off by the wine...the alcohol cooks out but leaves a yummy, mellow flavor.
1 - 8 oz. pkg. cream cheese, softened

1. Put the chicken in a crock pot. Sprinkle gravy mix on top. In a separate bowl, combine the soup and wine and then pour over chicken/gravy mix.
2. Cover. Cook on low 8 hours.
3. During last 30 minutes of cooking time, stir in cream cheese (I cut it into small chunks). Before serving, remover chicken (keeping it warm) and whisk the sauce until smooth.
4. Break up chicken and return to sauce.
Serve over egg noodles.

Easy Chicken Cacciatore

2011-11-29T16:06:00.000-08:00

Jennifer S.

2 tsp. oil
1 chicken (3-1/2 lb.), cut up (Or use one bag of boneless, skinless breasts, thawed
1 envelope Italian Dressing Mix
1 jar (28 oz.) chunky-style spaghetti sauce
1 small green pepper, diced
6 cups hot cooked ziti pasta

HEAT oil in large skillet on medium heat. Add chicken; cook until browned on all sides, turning occasionally.

SPRINKLE dressing mix over chicken. Add spaghetti sauce and green pepper. Bring to boil. Reduce heat to low; cover.

SIMMER 25 to 30 min. or until chicken is cooked through, stirring occasionally.
BOIL and drain pasta while waiting for chicken to simmer.

Serve over pasta.

Turkey Mole (or Chicken)

2011-11-27T19:39:00.000-08:00

Jessica S.

1 jar mole paste (find in hispanic section of grocery store-dona maria is a good brand)
sugar
1-2 pounds meat cooked

make mole sauce according to directions on jar (you can drain off the excess oil from the mole before you start mixing). heat and stir until paste is melted/blended into the sauce. Add sugar to taste. (you may not need any sugar- just a little goes a long way)

Add cooked meat. mix well. simmer on low heat until heated through.

Serve over mexican/ spanish rice, or with tortillas, sour cream, shredded cheese, salsa guacamole, lettuce etc.

Fluffy & Flaky Biscuits

2011-11-20T16:37:00.000-08:00

Michael S.

•2 c. flour
•1 T. baking powder
•1/2 t. baking soda
•1/2 t. salt
•1/2 c. butter, frozen
•1/2 – 1 c. milk

1. Combine the flour, baking powder, baking soda and salt in a large bowl.
2. Quickly grate the frozen butter on a cheese grater.
3. Cut the frozen butter into the flour mixture. You can use two knives to cut in the flour, but I always find my hands are the best tools for this job. It gets done quickly and effectively with little effort.
4. Pour in the milk, starting with just a half cup and adding more as needed until the dough comes together. You want the dough to be soft, but not too soft to handle.
5. Pour the dough onto a well-floured surface and knead for just a minute.
6. Roll the dough into a rectangle. Fold it on top of itself to make 3 or 4 layers. Roll out again and fold into thirds or fourths. Repeat at least one or two more times.
7. For the final rolling of the dough, leave it about an inch thick. Cut out biscuits with a biscuit cutter or glass.
8. Place on a baking sheet and bake at 425 degrees for 8-10 minutes, until lightly golden brown on top. Fold remaining dough back together and roll out again. Repeat process until done.
You should get about 8 – 10 biscuits out of this recipe, depending on how big you make them. They rise nice and high and be full of fluffy, flaky layers. It just doesn’t get any better!

Pork Sausage Dressing

2011-11-18T14:43:00.000-08:00

Jennifer S.

8 pork sausage links, boiled in 2 C. chicken stock. Reserve stock, and remove casing from sausage and cut into 1/2" - 1/4' pieces
1 lg white onion THINLY sliced and sweated in one stick of butter
1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder, 1/2 tsp poultry seasoning.
Add to the saute pan the seasonings just before the butter is absorbed into the onion. Stir to release aromatic oils. Remove from heat.
1 loaf of bread, broken up into quarter sized pieces (I save ALL my bread ends in the freezer, then thaw and break up). Place in bowl.
Add onion, sausage pieces, and chicken stock. Stir well.
Add 2-3 lightly beaten eggs. Add eggs one at a time so you can gauge the moisture of the dressing.
Place in a buttered 9x9 or in a buttered crock pot. If doing in the oven..Cover with foil. Bake in oven at 350 for 40 minutes then remove foil for 10-15 minutes. Toothpick should come out clean.
If in the crock pot...cover with foil cook 1 hrs on high then 2 hrs on low.

Easy Enchiladas

2011-11-15T10:07:00.000-08:00

Mileka T.

1 bag defrosted (about 3 min in microwave) Easy Shredded Chicken (recipe on blog)
sour cream
flour tortilla (or corn)
enchilada sauce
cheese

1. mix chicken, sour cream, some cheese (this is not an exact science put as much sour cream and cheese as you like)
2. coat tortilla with enchilada sauce (one side)
3. flip over and put 2 spoons of chicken mix (on non-coated side)
4. roll like a burrito
5. put in greased/foil lined pan (seam side down), repeat
6. pour leftover chicken sauce on top of enchiladas
7. sprinkle cheese

bake @350 20-30 min.

Easy Chicken Bake

2011-11-15T10:02:00.000-08:00

Mileka T.

1 bag defrosted (about 3 min in microwave) Easy Shredded Chicken (see recipe posted on blog...I wish I was smart enough to put the link in)
1 large/2-3 regular size cans cream of mushroom
1 bag frozen broccoli florets
1 box stuffing
cheese

1. mix chicken, cream of mush (you can add milk to make it creamier/thinner-1/2 c.)
2. put in greased pan
3. sprinkle frozen broccoli
4. prepare box stuffing
5. sprinkle stuffing
6. sprinkle cheese

bake @350 for 30 min.

Easy Shredded Chicken

2011-11-15T09:59:00.000-08:00

Mileka T.

Frozen chicken in crock pot on low for 8 hours

optional...
onion
garlic
chicken broth

Freeze in sandwich size zip bags.

Use for Easy Shredded Chicken Recipes...posts to follow.

*other easy...easy shredded chicken uses
pizza topping
salad topping
in a cheese quesadilla
covered in gravy on mash potatoes
in a baked potato
etc...get creative!!!

1-2-3 Easy Bread (we hand knead...even my kids can do it...no fail):

2011-11-15T09:58:00.000-08:00

Mileka T.

makes 2 loaves

6-8 c. flour

3 c. warm water
2 tb. yeast
1 c. sugar

3 tb. powdered milk
2 tb. oil
1 tb. salt

1. mix all ingredients (except for flour)
2. add 4 c. flour, mix
3. add 1 cup of flour , knead
4. add 1/2 c. flour at a time while kneading until not sticky
5. oil pans, half bread, put in pans, cover with dish cloth
6. rise 20 min (I turn my oven on while I'm putting the bread in the pan and shut it off and put my covered bread pans to rise in the oven...nice and toasty)
7. bake @400 20 min

NOTE:
this recipe is awesome. you can add almost anything with the flour...I add it in before the flour (after step #1-mixing it in with the wet ingredients...wheat germ, flax, dried/powdered mash potato mix, vegetable puree, dry powdered vegetables, get creative!)

Box Cake Cookies

2011-11-15T09:55:00.000-08:00

Mileka T.

1 box cake mix
2 eggs
1/2 c. oil/butter

1. mix
2. drop on cookie sheet
3. bake at 350 for 8-10

Spinach Lasagne

2011-11-14T16:24:00.000-08:00

Jennifer S.

2 teaspoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
2 1-lb packets frozen spinach (or use fresh)
7 1/2 instant lasagne sheets
16-oz low fat ricotta cheese
nutmeg
Parmesan cheese

Heat oil in a frying pan and gently cook the onion and garlic for 3-4 minutes, without browning. Add the spinach and cook until the spinach has thawed and is hot.
Preheat oven to 350° F. Grease a shallow 13x9 oven proof dish.
Dip two and a half lasagne sheets in hot water for 1 minute, then place on the bottom of the dish. Cover with half the spinach mixture and dot one-third of the ricotta on top, sprinkle with nutmeg. Repeat, then top with the remaining two and a half lasagne sheets, finishing with a layer of ricotta.
Sprinkle with Parmesan cheese. Bake for 30 minutes.

Mexican Pork

2011-11-14T16:18:00.000-08:00

Jennifer S.

This recipe makes a delicious filling for tacos or tortillas. Serve with sides of shredded lettuce, onion, peppers, and chopped tomatoes.

3 pound boneless pork roast
1 pack taco seasoning mix
1 teaspoon garlic powder
4 ounce can chopped green chilies, drained
1 cup water

Place pork roast in bottom of slow cooker.
Mix remaining ingredients together and pour over roast.
Cover and cook on low for 8-10 hours.
Break pork apart with a fork while still in slow cooker.

Quick & Easy BBQ Meatloaf

2011-11-14T16:13:00.000-08:00

Jennifer S.

1 lb ground beef
1/2 cup barbecue sauce
1/2 cup quick oats, uncooked
1/2 cup onion, chopped finely
1 egg, beaten

Directions:
1 Mix all ingredients except 1/4 cup of the barbecue sauce.
2 Shape into loaf in 12x8-inch baking dish.
3 Bake at 375°F for 45 to 50 minutes or until cooked through. Let stand 5 minutes. Top with remaining barbecue sauce.

Homemade Rice-A-Roni

2011-11-13T00:04:00.001-08:00

Jennifer S.

1 cup of brown rice
1 cup of broken pieces of spaghetti
2 tablespoons of butter
2 cups of broth (chicken or beef of your choice)

Melt butter in large skillet over medium high heat. Add spaghetti and sauté until browned. Add rice to skillet. Add broth. Bring to a boil, reduce heat, and cover. Simmer until all liquid is absorbed, about 30 minutes.

Million Dollar Roast Beef

2011-11-13T00:02:00.000-08:00

Jennifer S.

1/2 cup of soy sauce
1/2 cup of apple cider/juice
1 clove garlic, sliced
5 slices of fresh ginger root
4 - 5 pound roast beef

Mix the first 4 ingredients well. Place roast in a Ziploc bag and pour marinade over it. Zip shut bag and place in refrigerator for 24 hours. Turn roast 3 times in the bag during 24 hour period. Remove from marinade and place roast in any size pan that will accommodate the roast and bake, uncovered, for 1 1/2 hours in 300ºF. oven. Remove and cool. Slice at 45º angle and cutting slices rather thin. Serves 8

Easy Baked Italian Chicken

2011-11-12T23:54:00.000-08:00

Jennifer S.

1 broiler/fryer chicken (3 1/2 - 4 pounds), cut up
1 cup of Italian salad dressing
1 cup of crushed cornflakes
1/2 cup Parmesan cheese

Place the chicken in a large resealable plastic bag or shallow glass container, add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. drain and discard marinade. Coat chicken with cornflakes mixed with cheese and place in a greased 13x9x2 inch baking dish. Bake, uncovered, at 350ºF. for 1 hour or until the juices run clear. Makes 4 servings

Crispy Chicken Strips/Nuggets

2011-11-12T23:51:00.000-08:00

Jennifer S.

3/4 pound of boneless skinless chicken breasts
1/2 cup of mashed potato flakes
1/2 cup of seasoned bread crumbs
1 egg, beaten
2 tablespoons of olive or vegetable oil

Flatten the chicken to 1/2 inch thickness, cut into 1 inch strips or nuggets. In a shallow bowl, combine the potato flakes and bread crumbs. Dip the chicken in egg, then in potato mixture. In a skillet, cook the chicken in oil for 4- 5 minutes or until golden. 3 servings

Baked Chicken Breasts

2011-11-12T23:47:00.001-08:00

Jennifer S.

8 - 10 boned chicken breasts
1 clove garlic
2 cans of cream of celery soup (or cream of mushroom)
1 pound of fresh mushrooms, sliced

Place the chicken breasts in pan, cut side down. Squeeze juice from garlic into soup and pour over chicken. Add the sliced mushrooms and bake at 350ºF. for 45 minutes. Serve over rice or whole wheat pasta.

Ravioli Casserole

2011-11-12T23:44:00.000-08:00

Jennifer S.

One 28 ounce jar of spaghetti sauce
One 25 ounce package of frozen cheese ravioli, cooked & drained
2 cups (16 ounces) of small curd cottage cheese
4 cups (16 ounces) of shredded mozzarella cheese
1/4 cup of grated Parmesan cheese

Spread 1/2 cup of spaghetti sauce in an ungreased 13x9x2 inch baking dish. Layer with half of the ravioli, 1 1/4 cups of sauce, 1 cup of cottage cheese and 2 cups of mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese. Bake uncovered at 350ºF. for 30- 40 minutes or until bubbly. Let stand for 5 - 10 minutes before serving. 6 - 8 servings.

Enchilada Casserole

2011-11-12T23:39:00.000-08:00

Jennifer S.

1 package of Fritos
3/4 pound of ground beef, crumbled and fried
8 ounces of cheddar cheese, cut up
1 onion, chopped
1 1/2 cans of enchilada sauce

Put layer of crumbled fritos in bottom of dish, put layer of cheddar cheese, layer of onion, layer of beef. Repeat. Cover with enchilada sauce. Bake in 350ºF. oven for about 30 minutes.

Cheeseburger 'n Fries Casserole

2011-11-12T23:38:00.000-08:00

Jennifer S.

2 pounds of lean ground beef
one 10 3/4 ounce can of condensed golden mushroom soup, undiluted
one 10 3/4 ounce can of condensed cheddar cheese soup, undiluted
one 20 ounce package of frozen crinkle cut French fries

In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13x9x 2 inch baking dish. Arrange the French fries on top. Bake, uncovered at 350ºF. for 50 - 55 minutes or until the fries are golden brown. 6 - 8 servings

Terrific Pork Tenderloin

2011-11-08T15:00:00.000-08:00

Jessica S.

2-3 1-lb pork tenderloins
1 tsp season salt
1 tsp garlic powder
1 (4oz) can diced green chiles
2 (10oz) cans cream of celery soup
rice cooked

Place tenderloins in sprayed oval slow cooker. Season with season salt and garlic powder.

Combine green chiles and celery soup in bowl and spoon over tenderloins, covering completely. Cover and cook on low for 8 hours. Serve over rice.
Serves 6-8

Diana's Summer Salad

2011-11-08T14:52:00.000-08:00

Diana P.

1 container fresh strawberries, quartered
1 can pineapple chunks, drained well
1 bag broccoli slaw (they will never know its broccoli)
1/2 bottle Poppyseed dressing
Cooked shrimp (optional if you want it as a dinner salad)

Mix all together and refrigerate for at least 2 hrs.....then toss well and serve.

Herb Chicken

2011-11-08T14:48:00.000-08:00

Elizabeth F.

¼ cup chopped parsley
1 Tbsp. chopped oregano
1 Tbsp. finely shredded lemon peel*
1 Tbsp. finely chopped garlic (about 3 cloves)
3 Tbsp. butter
4 skinless, boneless chicken breast halves
¼ cup chicken broth*

1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Rub chicken with a pinch of salt and pepper.

2. In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer covered, 8 minutes or until chicken is no longer pink and cooked all the way through.

3. Serve with pan sauce if desired; sprinkle with remaining herb mixture. Serve with rice and steamed veggies of choice. Makes 4 servings

*Alternatives
Marinated chicken with lemon, parsley, garlic and salt and pepper first. Also add another quarter cup of chicken broth to thicken and create more sauce. If needed substitute lemon juice for lemon peel, just double number of tbsp.

Crockpot Chicken Chili

2011-11-04T16:19:00.000-07:00

Jennifer S.

2 lbs. boneless, skinless chicken thighs
3 (14 oz.) cans diced tomatoes with chilies and garlic, undrained
1 oz. pkg. taco seasoning mix
3 cups water
2 (15 oz.) cans white beans, drained and rinsed

Combine all ingredients in a 4-5 quart crockpot. Cover and cook on low for 7-9 hours or until chicken is tender and no longer pink. Stir well so the chicken breaks into small pieces.

Italian Meatball Soup Dinner

2011-11-04T16:10:00.000-07:00

Jennifer S.

1 lb. frozen fully cooked meatballs
16 oz. jar marinara sauce
2-1/2 cups water
20 oz. pkg. frozen cheese tortellini
1/2 cup grated Parmesan cheese
tossed salad and Italian bread

In large pot, combine meatballs, marinara sauce, and water. Bring to a boil. Reduce heat, stir in tortellini, and simmer for 10 minutes, until tortellini and meatballs are hot and tender. Sprinkle with Parmesan cheese. Toss salad ingredients together and serve soup Italian bread.

Chicken Manicotti (takes about 2 hrs, so plan ahead)

2011-11-04T16:03:00.000-07:00

Jennifer S.

This simple five ingredient pasta casserole recipe for Chicken Manicotti tastes like you spent all day cooking.

2 tablespoons olive oil
1 onion, chopped
28-ounce jar spaghetti sauce
1 teaspoon garlic salt
1 teaspoon dried Italian seasoning
1-1/2 pounds boneless, skinless chicken thighs
14 uncooked manicotti shells
1/2 cup water
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees.
In saucepan, saute onion in olive oil until tender, about 5 minutes. Add sauce and remove from heat. I usually skip this step, it will save you time and you don't have to use the oil. I just chop up onion and add it to chicken mixture.

In a 13x9" glass baking pan, pour 3/4 cup sauce mixture. Sprinkle chicken thighs with garlic salt and Italian seasoning. Cut into 1" cubes. In bowl, combine chicken with 1/2 cup sauce and 3/4 cup cheese; mix gently.

Fill each manicotti noodle with some of the chicken mixture.

Place the stuffed manicotti in baking dish. Pour water into remaining spaghetti sauce in jar, close jar and shake well. Pour this mixture over filled manicotti shells in baking dish, making sure to coat pasta completely. Cover with remaining 1-1/4 cups mozzarella cheese.

Cover tightly with foil and bake at 350 degrees for 80-90 minutes until pasta is tender when pierced with a fork. 6 servings You can also just cover with foil and refrigerate for a few hours or overnight. Then just bake as usual.

Mini Pizza

2011-11-04T15:46:00.000-07:00

Jennifer S.

1× 16.3 oz can Extra Large Size Refrigerated Biscuits
1 cup Pizza Sauce
8 oz Shredded Mozzarella Cheese
3.5 oz pkg Sliced Pepperoni
Additional toppings if desired and on hand

Heat oven to 375 degrees. Press each biscuit into a 6 inch round. Place on 2 large or 3 small greased cookie sheets. Top each biscuit with pizza sauce, cheese and pepperoni. Bake for 10-15 minutes or until bottoms are a deep golden brown and cheese is bubbly.

Potato and Cheddar-Cheese Soup

2011-11-04T12:47:00.000-07:00

Jennifer S.

For a chunkier soup, skip the pureeing and just break up some of the potato with a spoon.*

1/4 pound sliced bacon, cut crosswise into thin strips
1 large onion, chopped
3 pounds baking potatoes (about 6), peeled and cut into 1-inch cubes
4-1/2 cups water
1 teaspoon salt
6 ounces cheddar, grated (about 1-1/2 cups)
1/4 cup chopped chives or scallion tops

In a large saucepan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Pour off all but 2 tablespoons of the bacon fat or, if you don't have 2 tablespoons, add enough cooking oil to make up the amount. Reduce the heat to moderately low.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the potatoes, water, and salt and bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 minutes.

*Remove half the soup from the pan and puree in a food processor. Alternatively, mash some of the potatoes with a potato masher. Return the puree to the pan. Over low heat, add the cheese and stir until melted. Remove the pan from the heat. Taste the soup and add more salt if needed and pepper to taste. Serve the soup topped with the bacon and chives.

Creamy Ham Fettuccine Recipe

2011-11-02T11:53:00.000-07:00

Jennifer S.

This is good with leftover roasted chicken. Or with a shredded "deli roasted" chicken in place of the ham.

1 package (12 ounces) fettuccine
3 cups cubed fully cooked ham
2 cups frozen peas, thawed
2 cups grated Parmesan cheese
1 cup heavy whipping cream

In a large saucepan, cook fettuccine according to package directions; drain. In the same pan, add the ham, peas,cheese, cream and fettuccine.
Cook and stir until heated through. Yield: 6-8 servings.

Crock Pot Sloppy Joes

2011-11-01T15:58:00.000-07:00

Jennifer S.

2 lbs. lean ground beef
1 onion, chopped
1/4 cup water
1/2 tsp. salt
1/4 tsp. pepper
12-oz. bottle chili sauce or ketchup
1/4 brown sugar, packed

Preparation:
Cook ground beef in a skillet until brown and crumbly. Drain thoroughly and place in slow cooker. Add remaining ingredients and mix well. Cover crock pot and cook on low for 3-5 hours until onions are tender. Serve in sandwich buns or on tortilla chips.
Do not do this recipe on HIGH setting, the sugar in the recipe will burn.

Pumpkin Bundt Cake

2011-10-13T17:03:00.000-07:00

Jennifer S.

This is so cute, and REALLY easy to do.

1 pkg. (2-layer size) yellow cake mix
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
Few drops each green, red and yellow food coloring
1 cake ice cream cone

PREPARE cake batter and bake in 12-cup fluted tube pan as directed on package. Cool in pan 10 min. Invert cake onto wire rack; remove pan. Cool cake completely.

MEANWHILE, beat cream cheese and butter in medium bowl with mixer until well blended. Gradually beat in sugar until well blended. Spoon 1/2 cup frosting into small bowl; stir in green food coloring until well blended. Spread half the green frosting onto outside of ice cream cone; set aside. Reserve remaining frosting for later use.

ADD red and yellow food colorings to remaining white frosting to tint it orange. Spread onto cake to resemble pumpkin. Invert ice cream cone in hole in top of cake for the pumpkin's stem. Pipe the reserved green frosting in vertical lines down side of cake.

Fun Idea
Place black gumdrops on sheet of waxed paper sprinkled with additional granulated sugar. Use a rolling pin to flatten each gumdrop, turning frequently to coat both sides with sugar. Cut into desired shapes with a sharp knife. Use to decorate frosted cake to resemble a jack-o'-lantern.

How to Pipe Frosting
Turn a resealable plastic bag into a handy piping bag for professional-looking decorated cakes. Simply spoon the frosting into the bag and seal the bag. Cut off a tiny piece from one of the bottom corners of the bag. Twist the bag at the top and holding the bag with one hand, guide the tip with the other. When you're done, the whole bag goes right into the garbage for easy cleanup!

Roasted Pumpkin Seeds

2011-10-11T15:38:00.000-07:00

Jennifer S.

I don't know which is more fun, carving the Jack-o-lantern or roasting the seeds. One 4-pound pumpkin will yield about 2 cups seeds. Save the seeds whenever you carve a pumpkin, plant some of them,then roast the rest . Next year, you'll have your own pumpkin patch--and lots of roasted pumpkin seeds! Kids can stir and toss the seeds with salt or spices and help spread them on the baking sheet.

2 cups pumpkin seeds
2 tablespoons vegetable oil
1 teaspoon salt, or more to taste

Preheat an oven to 350 degrees F.
Rinse the seeds well in cold water, being sure you have rinsed away any fibrous strings, and pat thoroughly dry. Transfer to a large bowl and add the vegetable oil and salt, stirring well to coat the seeds with the oil. Spread the seeds on a baking sheet in a single layer. Bake until crisp and golden, 12 to 15 minutes. Taste for seasoning and add more salt if desired.

Herbed Seeds: Use olive oil in place of the vegetable oil and add 1 tablespoon each dried rosemary and dried basil along with the salt.
Spicy Seeds: Add 2 teaspoons chili powder along with the salt.
Indian Seeds: Add 1 1/2 tablespoons curry powder and a pinch of cayenne pepper along with the salt.
Pumpkin Pie Seeds: Substitute 4 tablespoons (1/2 stick) melted butter for the vegetable oil and add 3 tablespoons light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground allspice, and a pinch each of ground nutmeg, ground cloves, and salt.

Kitty Litter Cake

2011-10-10T08:52:00.000-07:00

Thought I would post this again....

1 spice or German chocolate cake mix
1 white cake mix
2 large packages vanilla instant pudding mix, prepared
1 large package vanilla sandwich cookies
green food coloring
12 small Tootsie Roll candies
You'll also need:
1 new kitty litter pan
1 new kitty litter pan liner
1 new pooper scooper
Prepare cake mixes and bake according to directions (any size pans).
Prepare pudding mix and chill until ready to assemble.
Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.
When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently.
Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.
Put 3 unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything -- this is supposed to look like the chlorophyll in kitty litter.
Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top. For the coup de gras take one Tootsie Roll and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!

We scream ice cream sandwiches !

2011-10-09T21:58:00.000-07:00

MaryAnn C.

I saw this idea several years back and thought it was very cute!

12 round ice cream sandwiches that have a chocolate cookie (or however many your party needs). I use the mint ones.
12 chocolate cones
Flat frosting tip
Store bought vanilla frosting or make your decorator frosting if you wish
Orange food coloring
12 single pieces of candy corn
Dipping chocolate (enough to melt and dip the rims only of the 12 chocolate cones)

*Melt the dipping chocolate and dip the chocolate ice cream cone in the melting chocolate –just enough to cover the rim and place the cones in the center of each sandwich. Freeze. (the chocolate will help the cone adhere to the cookie)

* Take frozen sandwiches out of freezer. Load a decorator bag with the frosting that you have colored with a drop or two of the orange food coloring to make a hat band around the rim of the cone.

* Add a candy corn on one side of the brim to give the witches hat a festive look.

Enjoy!

Hot Apple Cider

2011-10-09T21:41:00.000-07:00

Jennifer S.

CIDER SPICE BUNDLE
6 whole cloves
6 whole allspice berries
1 tsp dried orange rind
1 cinnamon stick, crushed

Cut two 4-inch squares of cheesecloth, place 1 on top of each other. Place cloves, allspice berries, orange rind and cinnamon on top, pull up corners and tie into bundle with string. Makes 1 bundle, enough for 1 gallon of cider or apple juice.

To make: Pour 1 gallon cider or apple juice in crock pot. Place Cider Spice Bundle in cider. Heat on high, until just until boiling, remove spice bundle. Serve hot.

Pan de Muerto (Bread of the Dead)

2011-10-07T00:54:00.000-07:00

Jennifer S.
I love the sweet orange flavor of these.

1/4 cup margarine
1/4 cup milk
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 teaspoons anise seed (OPTIONAL)
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white sugar
Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into a large round loaf with a round knob on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Mummy Pizza Bites

2011-10-07T00:47:00.000-07:00

Jennifer S.
If you don't like olives, like I don't, you can use small pepperoni, green or red pepper circles, or even small meatballs for eyes.

English muffins
Pizza sauce
Black olives
Scallions
Red or green pepper
Cheese sticks

Instructions
Heat the oven to 350º F.
For each mummy, spread a tablespoon of pizza sauce onto half of an English muffin.
Set olive slices in place for eyes and add round slices of green onion or bits of red or green pepper for pupils.
Lay strips of cheese (we used a pulled-apart cheese stick) across the muffin for the mummy’s wrappings.
Bake for about 10 minutes or until the cheese is melted and the muffins are toasty.

Oreo Spiders

2011-10-07T00:41:00.000-07:00

Jennifer S.
This is a great project for small children at a party!

Black string licorice
20 orange creme-filled chocolate sandwich cookies
1 teaspoon chocolate ready-to-spread frosting (from 16-oz container)
40 miniature M&M's

1. For each cookie, cut eight 1 1/2-inch pieces of licorice for legs. Insert 4 pieces into filling on each side of each cookie.

2. With frosting, attach 2 miniature M&M's to top of each cookie for eyes.

Mummy Dogs

2011-10-07T00:37:00.000-07:00

Jennifer S.

These are SO stinking cute!

1 can crescent roll dough
1 pkg hotdogs
Mustard and ketchup garnish

Mummy Hot Dogs! This has to be one of my favorites. Made with crescent roll dough cut into thin strips and wrapped around hot dogs. Genius!
Bake on cookie sheets according to canned rolls directions.

Witch Hat Cookies

2011-10-07T00:32:00.000-07:00

Jennifer S.

Keebler Fudge stripe cookies (turned upside down),
Hershey Kisses, foil removed,
attached with orange tube icing.
Soooo easy!

Butterbeer (Harry Potter Style)

2011-10-07T00:25:00.000-07:00

Jennifer S.

1 2-lt bottle of Cream Soda
1 cup butterscotch or caramel flavored ice cream topping

Only do this right before serving, or you will lose your fizz.

Remove 1 cup of soda from chilled bottle of soda.
Add cup of ice cream topping. Recap and GENTLY agitate to combine.
Serve and enjoy!!

Creepy Spider Web Dip (7 Layer)

2011-10-07T00:18:00.000-07:00

Jennifer S.

Ingredients:
1 (16 oz) can refried beans
1 (1 1/4 ounce) envelope taco seasoning
1 (4 oz.) can diced green chilies, drained (or jalapeños if you like it hot)
1 C. salsa
1 C. sour cream
1 C. guacamole
1 1/2 C. shredded cheese
2 green onions, sliced
1 C. chopped fresh tomato
A couple large bags of tortilla chips (you can find orange and black ones this time of year)
1 can whole pitted olives

Instructions: 1. In a small mixing bowl, stir together the refried beans and taco seasoning.

2. On a large festive Halloween tray , spread the beans in an even circular shape. Leave room around the edges for the garnish.

3. Sprinkle green chilies over. Smooth salsa over. Smooth guacamole over.

4. Place your sour cream in the end of a ziploc bag. Cut the corner off. Squeeze sour cream on top of guacamole in several concentric circles (or octagon shapes for a more authentic look). Using a knife or the handle of a fork, run lines lightly through the sour cream to make the web shape.

5. Sprinkle tomatoes and green onions over. Sprinkle cheese over.

6. Garnish with a creepy spiders made from olives (see picture) and serve with lots of tortilla chips!

Halloween Dinner Menu

2011-10-07T00:07:00.000-07:00

This is a long time tradition for my family....

Menu for Halloween

Spook-ghetti with Beastballs (Spaghetti with Meatballs)
Ghoulic Bread (Garlic Bread)
Scream Beans (Green Beans)
OR
Field of Screams (Green Salad)

Applesauce Quick Bread

2011-09-08T16:59:00.000-07:00

Jennifer S.

Made these to take VT since it's Apple Month.

1 cup sugar
1 cup unsweetened applesauce
1/4 cup oil
2 eggs
3 tbls milk
2 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

Preheat oven to 350. Spray a 9 x 5 inch loaf pan with pam. In a large bowl, combine sugar, applesauce, oil, eggs and milk with electric beaters until well combined. In a second bowl, combine all dry ingredients and then add to wet mixture; mix well. Spread batter into prepared pan and bake for approx 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, loosen sides with knife and remove from pan. Cool and slice.

Apple Dumplings

2011-09-03T09:56:00.000-07:00

Josie M.

Use a 9" x 13" baking dish
Preheat oven to 350

2 cans Crescent rolls - 8 to a can
2 large Granny Smith Apples cut into 8 pieces each (Can use any kind of apple)
*1 cup Butter
*2 cups Sugar
1 tsp. Vanilla
10 oz. Mountain Dew

Peel and slice apples into 16 slices
Roll 1 apple slice into each crescent roll starting at the wide end; and place into baking dish.
In a saucepan - melt the sugar, vanilla and butter. (DO NOT CARAMELIZE) Just enough heat to melt the sugar.
Pour sugar mixture over rolls, sprinkle with cinnamon; then pour Mountain Dew over the top of the rolls
Bake for 30 minutes in preheated oven then cover with foil and bake another 10 minutes.
Serve warm and enjoy!

*Suggest sugar be cut to 1 1/2 or less cups and butter to 1 stick. (I don't do this but know someone who has and they say it tastes fine)

1/2 Recipe
Use a 8" x 8" Baking Pan

1 can Crescent rolls
1 large Granny Smith Apple cut into 8 pieces
3/4 stick Butter
1/2 cup Sugar
1 tsp. Vanilla
5 oz. Mountain Dew