My friend Debbie brought over this wonderful Chili for us for dinner the other night! It was so good I got the recipe from her! I'm making it tonight and wanted to get it posted on our recipe site and share with everyone!
Ghost Chili
1 lb chicken breast cut in 1"cubes (3 breasts) 1 med. white onion, chopped 1 Tbsp. garlic powder 14 oz. chicken broth 1 - 15 oz.cans Great Northern beans 2 - 4 oz. cans chopped green chiles 1 tsp salt 1/2 - 1 tsp cumin 1 tsp oregano 1/4 tsp pepper 1/4 tsp cayenne (opt)
Saute chicken breast, chopped onion and garlic powder together in a little oil. Add the rest of the ingredients and simmer for 30 minutes. Then add 1/2 cup milk or cream plus 1 cup sour cream. Enjoy!
This recipe originates from the original recipe adapted to serve just 6-8. It is soooo yummy and since I have some fresh Kale growing in my garden right now I'm going to make it for dinner!
It is a very good soup and hits the spot on cold winter days. In my opinion, making these recipes at home makes them even better than the ones you eat at the restaurant! :)
Makes: 6-8 servings
INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
Milk, added one tablespoon at a time until frosting reaches desired consistency
Directions
In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix scalded milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size -- 1 1/2 to 3 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar and flour. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake at 350 degrees for about 25 minutes or until nicely browned.
Meanwhile, make the cream cheese frosting. Cream together the butter and cream cheese, mix in powdered sugar, add vanilla, then gradually add milk until desired consistency is reached. Let cinnamon rolls cool slightly before frosting.
Here's my twist on a recipe given to me by my good friend Jen Johnson.
Cook hamburger with the onion and green pepper, and a little salt. When finished add all the rest of the ingredients to the pot and simmer for 2 hours. I like to rinse off all beans in a strainer except the chili and baked beans. That way you don't get all that sodium and preservatives the beans have been sitting in. Top the chili with sour cream, cheese, and some fresh onion and green pepper if you like!
From MarthaStewart.com I LOVE this recipe! It turned out great and everyone ate it up...no leftovers!
I doubled the recipe and made a 14 x 9 pan and froze an 8 x 10 pan for later.
Serves 8 6 tablespoons butter, plus more for baking dishes coarse salt and ground pepper 1 pound penne pasta 1 teaspoon olive oil 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 4 garlic cloves, minced 6 cups whole milk 10 ounces white mushrooms, trimmed and thinly sliced 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced 1 1/2 cups shredded provolone (8 ounces) 1 cup finely grated Parmesan (8 ounces) (I used 2 of the Kraft Parmesan/Provolone 8 0z Cheese bags)
Directions 1.Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot. 2.In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3.In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4.Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. 5.Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6.Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7.Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
My husband loves to hunt birds. Quail was one of his preys this last year. So, for New years Eve dinner I made this yummy and easy recipe. paired with fresh steamed green beans and some Rice pilaf it was DIVINE! Even my 8, 5, and 2 yr. old loved it!
Ingredients2 (14-ounce) packages quail, dressed with breasts deboned
1 (8-ounce) bottle Italian dressing
1/2 cup dry red wine
1 (9.5-ounce) jar seedless blackberry spread
Preparation: Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade.Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 cup.Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 cup sauce.
This is the cake I made for my husband's birthday!! It is a vanilla buttermilk cake with layers of strawberry preserves, fresh bananas, and strawberry meringue buttercream. It was so yummy with a dollop of fresh whipped cream!
Buttermilk Vanilla Cake 2 1/4 c flour 1 1/2 t baking powder 1/2 t baking soda 1/4 t salt 10 T unsalted butter, softened 1 1/3 c sugar 2 t vanilla extract 2 egg whites plus 2 whole eggs 1 1/4 c buttermilk
Strawberry Meringue Buttercream 1 pkg frozen strawberries 1 1/2 c sugar 1⁄4 cup water 5 egg whites, at room temperature 1/4 t cream of tartar 1 c unsalted butter, softened
Filling 3 bananas, diced 3/4 c strawberry preserves
plus fresh whipped cream and fresh strawberries for garnish
Cake: Heat oven to 350ºF. Coat two 8 x 2-in. round cake pans with baking spray. Line bottoms with parchment or wax paper rounds; spray parchment. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In large bowl with mixer, beat butter, sugar and extract at medium speed until light and fluffy. Beat in egg whites and whole eggs until smooth. With mixer on low, alternately beat in flour mixture and buttermilk until incorporated. Continue to beat batter on medium speed for 3 minutes. Divide batter between prepared pans. Bake for 40 minutes. Cool cakes in pans on wire rack 10 minutes. Loosen edge of cakes and invert onto rack. Cool completely.
To assemble: Using a serrated knife, halve cake layers horizontally. Place 1 layer, cut-side up, on a serving plate; spread with 2/3 cup buttercream. Arrange 1/3 of the diced bananas in a layer over buttercream. Spread 2 T jam on a cut side of second layer and place, jam-side down, over strawberries. Repeat with remaining cake layers. Cover cake with buttercream. Serve with fresh whipped cream if desired.
My mom makes a pasta salad very similar to this and I LOVE it! My version is very similar except for a few changes...no red onions, additional oregano, and I use a mixture of pastas!! Everyone always wants the recipe it is so yummy!! Greek Pasta Salad
1 12 oz. bag "Wacky Mac" veggie shapes pasta (I buy mine at Walmart- it has purple wheels, green penne rigate, orange rotelli, and white shells! It brings a lot of color to the salad!) 16 oz pasta (in various shapes-radiatori, wheels, bowties, rotelli) 1 square feta cheese, crumbled 2 cans olives, cut in half 1 package grape tomatoes, cut in half 2 peeled cucumbers, diced 6 peeled carrots, sliced 1 bunch broccoli, cut into florets 1 head cauliflower, cut into florets 2 bottles zesty Italian dressing 1 T dried oregano Salt and pepper to taste
Cook pasta, drain and rinse with cold water. Add all ingredients and chill until serving! This recipe makes A LOT- one big HUGE bowl!! Perfect for parties!!
Sweet Potato & Russet Potato Oven Fries 2 sweet potatoes 6 russet potatoes EVOO (extra virgin olive oil) Spices (I used a combination of Salt, Pepper, Garlic Powder, Garlic & Herb Seasoning, Italian Seasoning, and Onion Powder)
Preheat oven to 425*. Peel potatoes and cut into strips. Spray two large cookie sheets. In a bowl combine potatoes, EVOO, and spices. Mix until evenly distributed and place on sheets. Bake 35-40 minutes, turning potatoes half way. Potatoes are crispy on the outside and soft on the inside!!
INGREDIENTS 2 cans stewed tomatoes ½ cup brown sugar 2 cloves chopped garlic 1 tsp salt (to taste) 1 package Zesty Spaghetti Mix from Shilling 1 shredded onion 1/8 tsp pepper 1 can tomato paste Meatballs: 1 lb hamburger salt and pepper to taste
INSTRUCTIONS Blend both cans of stewed tomatoes in the blender. Add rest of ingredients and warm on stovetop. Form hamburger into balls, salt and pepper to taste and fry until brown on all sides. Transfer onto paper towel to drain then add to sauce mixture. Bring to boil and lower heat to simmer. Cook 2 hours.
1 cube butter, melted 1 bag graham crackers, crushed 1 cup shredded coconut 1/2 cup semi sweet chocolate chips 1/2 cup milk chocolate chips 1/2 cup white chocolate chips 1/2 cup butterscotch chips 1 cup sliced almonds 1 can (14 oz) sweetened condensed milk
Preheat Oven 350* Layer all ingredients into 13x9 pan. Bake for 25 minutes and let cool. E N J O Y !! (VERY Rich!!)
1 habanero, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 tablespoon sugar 2 teaspoons fennel seed 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wings Directions In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.
Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.
This recie caught my eye! It looks so yummy that I'm making it for dinner tonight and decided to share it with you! (There is a coupon in the Sunday's newspaper for a Dollar off of any Marzetti Dressing) http://www.marzetti.com/
Marzetti Ingredients 3/4 cup Marzetti® The Ultimate Blue Cheese Dressing - GLUTEN-FREE
Other Ingredients salt & black pepper 4 6 oz. boneless, skinless chicken breasts 1/2 tsp paprika 3 tbsp olive oil, divided 1 large Granny Smith Apple, cored & sliced 1 cup sliced celery 1/3 cup sliced shallots or red onion 8 oz clean baby spinach leaves 1/4 cup toasted pine nuts
Preparation: Season chicken with salt, pepper and paprika. Heat 2 tbsp oil in a skillet over medium high heat and sear both sides of chicken. Continue to cook medium heat until chicken is thoroughly cooked. Transfer to a plate and keep warm. In same skillet, heat remaining oil and saute apples, celery and shallots until tender. Gently heat Marzetti Ultimate Blue Cheese Dressings in a saucepan, do not bring to a boil. Arrange spinach on plates, top with hot vegetables, apples and chicken. Spoon warm Marzetti Ultimate Blue Cheese Dressing over all and sprinkle with pine nuts. Serve.
INGREDIENTS 4 boneless skinless chicken breasts salt (to taste) 1 purple onion 3 cups purple and green grapes combined, cut in half 3-4 stalks of celery, chopped 2-3 cans of mandarin oranges 1 package slivered almonds 1 package oriental noodles 1 pint sour cream 1 pre-made 2 cup package buttermilk ranch dressing (meaning 2 cups mayo and 2 cups buttermilk) 1 package Costco croissants
INSTRUCTIONS Salt and boil chicken breast until well cooked. Refrigerate until cooled and break into pieces. Combine onion, grapes, celery, mandarin oranges, almonds, sour cream and ranch dressing in a large bowl. Just before serving add oriental noodles. Serve on croissants. Can also be served on lettuce, rolls, or cream puffs! This makes a lot of salad and it never goes to waste!!
The children and I made BROWNIES today!! I took a favorite recipe and did some experimenting...The brownies turned out splendidly...rich, chocolaty, gooey, spectacular!!
I made two versions, this one with chocolate chips!This is the one without chocolate chips.
Both were very tasty!!
Rich Cocoa Brownies Ala Mindy
1 c unsalted butter (room temp) 2 c granulated sugar 4 eggs (room temp) 2 t pure vanilla extract 1 t salt 1/3 c plus 2 T cocoa 1 1/2 c flour powder sugar for garnish 1/2 c semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees F. Mix all wet ingredients, then add cocoa and flour. Place batter in two 8x8 pans and bake for 30 minutes. Optional: remove one pan from oven after 20 minutes and sprinkle with chocolate chips, then bake additional 10 minutes. Remove Brownies and sprinkle with powder sugar. Serve warm!! They are rich and gooey inside, with a fantastic crisp crust!! D I V I N E
For the cake batter: 2 1/4 c flour 3/4 c brown sugar 3/4 c white sugar 3/8 c cocoa 1 1/2 t baking soda 1/2 t salt 1 1/2 c boiling water 1/2 c canola oil 1 1/2 T apple cider vinegar 1/2 T pure vanilla extract
For the filling: 8 oz cream cheese softened 1/2 c powder sugar 1 egg 1 t pure vanilla extract pinch of salt 1 c semi-sweet chocolate chips
For the glaze: 2/3 c semi-sweet chocolate chips 1/3 c butter 1/8 cup corn syrup 1/2 t pure vanilla extract pinch of salt
Preheat oven to 350 degrees F. Line 24 cupcake tins with paper liners.
To make filling: cream everything together except chocolate until smooth and creamy. Stir in the chocolate chips.
To make cupcakes: mix dry ingredients. Whisk wet ingredients together. Make a well in center of dry ingredients and pour liquid in and mix well. Fill each paper cupcake liner 1/4 full of batter and top with heaping T of filling. Divide evenly and use it all. Top filling with remaining batter. Bake cupcakes for 25 minutes.
To make ganache: combine ingredients in microwave safe bowl and cook on high for one minute. Remove and stir until smooth. If needed, continue to microwave for 30 second intervals.
Remove cupcakes and let cool. Dip top of each cupcake in the chocolate ganache and let cool in fridge. These are also delicious with cream cheese/buttercream frosting. I hope you enjoy these cupcakes as much as me and my family do!
This recipe is one of our family favorites clear back from when I was at home in the 70's! At the time "Kung Fu" was a popular show and we watched it every week. So whenever we were hungry for this casserole we would ask our mom to make us "the Kung Fu casserole!" The name just stuck!
INGREDIENTS 4 cups water 1 envelope Lipton Chicken Noodle Soup ½ cup rice ½ cup salad macaroni ½ cup diced onion 1 cup diced celery ½ cup diced green pepper 3 tbsp butter ½ lb hamburger Or ( 1 lb Sausage and no hamburger which is what we prefer.) ½ lb sausage 1 heaping tbsp soy sauce 1 large can Cream of Mushroom Soup 1 bag Chinese Chow Mein Noodles
INSTRUCTIONS Preheat oven to 350 degrees. Boil water, Lipton Chicken Noodle Soup, rice and macaroni for 15 minutes and set aside. Cook onion, celery and green pepper in butter on low heat until clear. (About 5-10 minutes). Cook hamburger and sausage until well done and drain. Add soy sauce, Cream of Mushroom Soup, vegetables, and chicken noodle soup mixture to hamburger and mix well. Pour into casserole dish and top with Chinese noodles. Bake at 350 for 30 minutes
You will need: * 20 oz. can of crushed pineapple * 1 can of cranberry jelly with berries * 1/4 cup of sugar * 2 green peppers * 1 jalapeno pepper * 1 bunch of green onions * 1 bunch of fresh cilantro
Chop green peppers, jalapenos, green onions, and cilantro very finely. In a serving bowl mix cranberry jelly, crushed pineapple, green peppers, jalapeno, green onions, cilantro and sugar. Once well mixed refrigerate for at least 1-3 hours before serving. Serve with chips or in a warm crockpot on top of "lil smokies"
1 package cream cheese, softened 1 bottle Cross and Blackwell cocktail sauce (tastes the best) 1-2 cans baby shrimp
INSTRUCTIONS Soften cream cheese and spread out onto plate or pie plate. Pour cocktail sauce over cream cheese and top with shrimp. Cover with plastic wrap and refrigerate till ready to serve. Tastes best with Ritz, Wheat Thins or Triscuits.
This recipe is DEADLY and DELICIOUS! It's a Paula Deen dish... so eaters beware! I've tried making this with 1/2 the eggs, milk, and half-n-half. It's good that way, too -- a little less bread pudding, a little more french toast. I also HIGHLY recommend adding a huge dollop of fresh whipped cream on top with maple syrup. Delicious!
Casserole:
1 loaf French bread (13 to 16 ounces) 8 large eggs 2 cups half-and-half 1 cup milk 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the casserole and bake for 40-60 minutes (it turns out differently every time for me -- just watch it), until puffed and lightly golden. Serve with maple syrup.
Praline Topping: 1/2 pound (2 sticks) butter 1 cup packed light brown sugar 1 cup chopped pecans 2 tablespoons light corn syrup 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Combine all ingredients in a medium bowl and blend well. Use entire mixture to cover french toast casserole.
I have to say this is my very favorite cookie ever! We only make it at Christmas time just to keep it "Special!" Enjoy ;)
Christmas Wafer Cookie
INGREDIENTS 1 cup butter ½ cup margarine ½ cup cream 2 cups flour Filling: ¼ cup butter, softened ¾ cup powdered sugar 1 egg yolk 1 tsp vanilla red and green food coloring (optional)
INSTRUCTIONS Mix well butter, margarine, cream and flour and chill for 30 minutes. Roll out dough on floured board until thin. Cut out into circles. Place on ungreased cookie sheet and sprinkle lightly with sugar. Bake 7-9 minutes at 350 degrees. Take cookies out of oven and cool. Put two cookies together with filling in the middle. For filling, combine butter, powdered sugar, egg yolk, vanilla and a little food coloring (if desired) in a medium bowl and mix well. These are a perfect Christmas Time cookie!
20 ounces cranberry juice 10 ounces apple juice 3 3/4 ounces pineapple juice, frozen concentrate -- thawed 3 3/4 ounces lemonade, frozen concentrate -- thawed 3 cinnamon sticks
Directions: In a large saucepan combine juices, concentrates and cinnamon sticks. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add water if desired. Serve hot or cold
BTW - SIERRA MIST HAS A FABULOUS DRINK - CRANBERRY SPLASH! GREAT FOR PARTIES!
