It's fall, there's a cool breeze outside , and it's time for some Chili !!!! I LOVE chili, but don't get to have it very often (husband doesn't like chili - weird, right?) . This is one of my favorite chili recipes. I even went as far as to enter it in a chili cook-off- but I didn't win :-(
This recipe makes a HUGE batch - some for eating now, and some to freeze.
Southwestern Chili -
you'll need : 2 pounds ground beef , 1 1/2 cups chopped onions, 2 cans (14 1/2 oz each) diced tomatoes-undrained, 1 can (15 oz) pinto beans-rinsed & drained, 1 can (15 oz ) tomato sauce, 1 package (10 oz.) frozen corn- thawed , 1 cup salsa , 3/4 cup water, 1 can (4 oz) chopped green chilies , 1 tsp. ground cumin, 1/2 tsp. garlic powder.
** In a Dutch Oven , cook beef & onions over med. heat until meat is no longer pink, then drain. Stir in the remaining ingredients . Simmer , uncovered for 15 min. Serve the desired amount. Cool the remaining chili & transfer to freezer containers. May be frozen for up to 3 months. Yields 10 servings . ****
Serve with some cornbread & enjoy!!
Sunday, November 29, 2009
Wednesday, November 25, 2009
Happy Thanksgiving !!!!
To me- Thanksgiving is all about being thankful & spending time with family. When I was little , I remember Thanksgiving as having a house full of family and always too much food! As the years went by & I got older , the house was not so full anymore - and I missed that. But this year We have the pleasure of having Thanksgiving at our home with my Dad, his girlfriend, and her daughter and of course me & Greg. And I am so excited about that!! I just wanted to take a moment to say I have SOOOO much to be thankful for - and I thank God for that. So, that being said- I wanted to share with you today a couple of recipes that take me back to my childhood (aka the good ole days).
Cocoa Gravy -
you'll need : 3 tbsp. flour, 2 tbsp.cocoa, 4 tbsp sugar, 2 cups milk, 2 tbsp butter, 1 tsp vanilla flavoring.
* Mix first four ingredients in a saucepan. Heat until boiling , then add butter & vanilla flavoring. Stir until thickened. Serve over some hot biscuits & enjoy !!! **
Peanut Butter Icing ( to be put on a yellow cake)-
You'll bake your cake according to directions on cake mix & then top it with this AWESOME icing !!!
You'll need : 1 and a half cup sugar, 7 tbsp. milk, 2 tbsp. shortening, 2 tbsp. butter, 1/4 tsp salt, 1 tsp vanilla flavoring, 1/2 cup peanut butter.
**Combine sugar, milk, shortening, butter, & salt in a saucepan. Bring to a boil, stirring constantly. Once boiling, let boil for 1 or 2 min. without stirring. Remove from heat, add vanilla & peanut butter. Stir until smooth & quickly spread on cake. **
Cocoa Gravy -
you'll need : 3 tbsp. flour, 2 tbsp.cocoa, 4 tbsp sugar, 2 cups milk, 2 tbsp butter, 1 tsp vanilla flavoring.
* Mix first four ingredients in a saucepan. Heat until boiling , then add butter & vanilla flavoring. Stir until thickened. Serve over some hot biscuits & enjoy !!! **
Peanut Butter Icing ( to be put on a yellow cake)-
You'll bake your cake according to directions on cake mix & then top it with this AWESOME icing !!!
You'll need : 1 and a half cup sugar, 7 tbsp. milk, 2 tbsp. shortening, 2 tbsp. butter, 1/4 tsp salt, 1 tsp vanilla flavoring, 1/2 cup peanut butter.
**Combine sugar, milk, shortening, butter, & salt in a saucepan. Bring to a boil, stirring constantly. Once boiling, let boil for 1 or 2 min. without stirring. Remove from heat, add vanilla & peanut butter. Stir until smooth & quickly spread on cake. **
Sunday, November 22, 2009
Holiday appetizers
Ever get invited to a holiday function- but don't know what to bring ? Here are a few appetizer ideas that may help.....
Cheesy Bacon Dip :
you'll need :
1-16 oz. sour cream
1- 3oz. jar Hormel Bacon Bits (black top)
2 cups shredded cheese
1- 8oz. brick of cream cheese
** Heat oven to 400 degrees. Mix all ingredients & place in a pie plate sprayed with cooking spray. Cover & bake for 30 min. Serve with crackers of your choice. **
With this recipe- I guarantee if you make it & take it to share, you WILL get compliments and asked for the recipe :-)
Tortellini Appetizers:
you'll need:
1 pound container of Butolini cheese tortellini (in the refridgerated section of the store)
1 pound Genoa Salami- sliced from the deli
1 pound Provalone cheese- sliced from the deli
1 bottle Italian salad dressing
1 jar green olives- whole
** this is a recipe you can prepare ahead. Cook tortellini according to package directions. Once done & cooled a bit- place them in a gallon sized ziploc bag , then pour entire bottle of Italian dressing in the bag. Seal & refridgerate overnight. Slice salami & cheese down the center - to make "2 moons" . Roll salami & cheese up together , place on tooth pick (in the center) . Place prepared tortellini on one end of the toothpick & an olive on the other. YUM !!
Corn Dip Recipe - (my friend Melody shared this one with me - soooo good!!)
You'll need :
2 cans of Mexican corn (Green Giant Mexicorn)
1 cup mayonaise
diced jalapeno (to taste)
1/2 cup to 1 cup sour cream
2 1/2 cups shredded cheese
1/2 cup diced onion
** Mix ingredients & bake in 350 degree oven for 30 min. Serve with tortilla chips, crackers or Fritos. Good stuff !! ***
Cheesy Bacon Dip :
you'll need :
1-16 oz. sour cream
1- 3oz. jar Hormel Bacon Bits (black top)
2 cups shredded cheese
1- 8oz. brick of cream cheese
** Heat oven to 400 degrees. Mix all ingredients & place in a pie plate sprayed with cooking spray. Cover & bake for 30 min. Serve with crackers of your choice. **
With this recipe- I guarantee if you make it & take it to share, you WILL get compliments and asked for the recipe :-)
Tortellini Appetizers:
you'll need:
1 pound container of Butolini cheese tortellini (in the refridgerated section of the store)
1 pound Genoa Salami- sliced from the deli
1 pound Provalone cheese- sliced from the deli
1 bottle Italian salad dressing
1 jar green olives- whole
** this is a recipe you can prepare ahead. Cook tortellini according to package directions. Once done & cooled a bit- place them in a gallon sized ziploc bag , then pour entire bottle of Italian dressing in the bag. Seal & refridgerate overnight. Slice salami & cheese down the center - to make "2 moons" . Roll salami & cheese up together , place on tooth pick (in the center) . Place prepared tortellini on one end of the toothpick & an olive on the other. YUM !!
Corn Dip Recipe - (my friend Melody shared this one with me - soooo good!!)
You'll need :
2 cans of Mexican corn (Green Giant Mexicorn)
1 cup mayonaise
diced jalapeno (to taste)
1/2 cup to 1 cup sour cream
2 1/2 cups shredded cheese
1/2 cup diced onion
** Mix ingredients & bake in 350 degree oven for 30 min. Serve with tortilla chips, crackers or Fritos. Good stuff !! ***
Wednesday, November 18, 2009
Broccoli Chicken Skillet
I just LOVE any kind of one-dish meals- to me its just easier with less cleanup! And the only downside to cooking is cleaning up all the pots & the kitchen you've destroyed in the process! So this one is easy- only a skillet to wash! And it is SO good :-)
You'll need:
1 and a half pounds of boneless, skinless chicken breasts-cubed
2 cups broccoli florets
1 cup shredded carrots
1/2 cup chopped onion
1 tbsp. olive oil
1 can of cream of broccoli soup- undiluted
1 cup stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp. pepper
1 cup shredded cheese
** In a large skillet, saute the chicken ,broccoli, carrots & onion in oil for 6 minutes, or until chicken is no longer pink.
Stir in the soup, stuffing mix, milk, raisins & pepper. Cook , uncovered, over medium heat for 8-10 minutes. Sprinkle with cheese. Remove from heat ; cover & let it sit until cheese is melted. makes 4 servings.
Easy & Very filling! Give it a try & let me know what you think!!
You'll need:
1 and a half pounds of boneless, skinless chicken breasts-cubed
2 cups broccoli florets
1 cup shredded carrots
1/2 cup chopped onion
1 tbsp. olive oil
1 can of cream of broccoli soup- undiluted
1 cup stuffing mix
1 cup milk
1/4 cup raisins
1/8 tsp. pepper
1 cup shredded cheese
** In a large skillet, saute the chicken ,broccoli, carrots & onion in oil for 6 minutes, or until chicken is no longer pink.
Stir in the soup, stuffing mix, milk, raisins & pepper. Cook , uncovered, over medium heat for 8-10 minutes. Sprinkle with cheese. Remove from heat ; cover & let it sit until cheese is melted. makes 4 servings.
Easy & Very filling! Give it a try & let me know what you think!!
Sunday, November 15, 2009
A blog? Maybe thats a good idea ! Could I do that?
A friend suggested I do a recipe blog- my thought was "great idea- but I know nothing about that" So, here I go- lets see if I can do this! My friends are always so sweet to compliment my food and always ask for my recipes. Enjoy & Bon Appetit !
Chicken Chowder (this ones for you Elaine!)
you'll need:
1 can chicken broth
1 can condensed cream of chicken soup-undiluted
1 can condensed cream of potato soup-undiluted
1 and a half cups of milk
2 cans of diced tomatoes- undrained
2 cups of cubed cooked chicken
1 can of Mexicorn- drained
1/3 cup chopped onion
1 can diced green chilies
1 and a half cups of shredded cheddar cheese
** In a large dutch oven or saucepan - combine broth, soups & milk. Stir in the tomatoes, chicken, Mexicorn, onion & chilies. Bring to a boil. Reduce heat & simmer -uncovered- for 15 minutes. Top with cheese when serving. Makes 8 servings.
*Serve with some cornbread or garlic bread - YUM !!!
Chicken Chowder (this ones for you Elaine!)
you'll need:
1 can chicken broth
1 can condensed cream of chicken soup-undiluted
1 can condensed cream of potato soup-undiluted
1 and a half cups of milk
2 cans of diced tomatoes- undrained
2 cups of cubed cooked chicken
1 can of Mexicorn- drained
1/3 cup chopped onion
1 can diced green chilies
1 and a half cups of shredded cheddar cheese
** In a large dutch oven or saucepan - combine broth, soups & milk. Stir in the tomatoes, chicken, Mexicorn, onion & chilies. Bring to a boil. Reduce heat & simmer -uncovered- for 15 minutes. Top with cheese when serving. Makes 8 servings.
*Serve with some cornbread or garlic bread - YUM !!!
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