Chili

Happy Halloween!!

My husband could eat this at least once a week for the rest of his life and be a very contented person. He practically weeps tears of joy when fall/football season comes around because that means its chilly enough outside to make some tasty chili inside. This recipe hails from my mother-in-law and what's great about all chili recipes is you dial in the spiciness to suit your family. Like it super hot? add the chili powder by the tablespoon. Not a spicy fan? add a scant 1/4 tsp of powder. See, so easy to make it the right flavor. This is such an easy, simple recipe if you've never tried chili before, this is the right "starter" recipe. Serve with cornbread, a dollop of sour cream and some cheddar cheese. I heart chili!

Ingredients:
2 (15oz) cans pinto beans, drained
1 (29 oz) can crushed tomatoes
1 (8oz) can tomato paste
1 (8oz) can tomato sauce
1/4 cup diced yellow onion
1/2 tsp fresh garlic
1 lb ground beef
salt and pepper to taste
1 tsp hot chili powder
3 dried chilies


Directions:
In a large skillet, season beef generously with salt and pepper, add onions and brown the beef. Into the crock-pot, add beans, garlic and cans of tomato product. Drain the grease from the skillet and add beef and onions to the crock-pot. Sprinkle in chili powder to taste, drop 3 chilies in, careful not to crush them or your chili will be very spicy!! Add enough water to have 3 inches of liquid simmering all day. I usually add anywhere from 1/2 cup to 1 cup around mid afternoon because so much water has evaporated. Cook on low for 8 hours. When ready to serve, spoon out the 3 dried chilies and discard. Excellent re-heated the next day.

Apple Crisp

Fact: I have a food blog. Fact: I have a camera. Fact: I am a horrible photographer of food. Fact: there is entirely too much ice cream in the bowl for you to see the beautiful apple crisp hiding underneath. The delicate oats, the precious cinnamon-y clumps of goodness mixed with the tart apples. It makes my mouth water all over again! And not to mention this the PERFECT recipe if you want your house to smell like autumn. Thanks to Sallie over at My Sister's Kitchen for the post, I believe she originally got it from Leigh Ann.

ps- I used honey crisp apples because those are my absolute favorite.

Ingridents:

4-6 large Granny Smith apples
8 graham crackers
3/4 C brown sugar, packed
1/2 C rolled oats
1/2 C flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C butter, melted

Peel, core, slice apples. Finely chop graham crackers (I use my food processor).

Combine crumbs, sugar, oats, flour and spices.

Add butter; mix well. Spoon mixture over apple slices.

Bake at 350 degrees for 30-35 minutes

Serve warm with ice cream.

ps- didn't peel my apples. My husband went on and on about how time consuming that is and how the nutrients are all in the peel, blah blah blah. Lucky for him, it still tasted great with the peel on, so save yourself some work. ;)

Edamame, almond and parmesan crostini

Hard to tell by the picture, but the pile of toasted bread and the small dish to the side/front of the bread is the edamame with almond and parmesan. It was so delicious! This is again, from my cooking class called Downtown Cooking. While we were eating the appetizers, I had to constantly remind myself to save room for the entree, I just wanted to gobble the crostini right up! The warm toasted almonds were irresistible, good luck saving room for anything else.

Ingredients:
2 cups cooked edamame, shelled
1/2 cup whole almonds (roughly 3 oz)
1/2 cup parmesan cheese, shredded
1/3 cup extra virgin olive oil
2 lemons, zested and juiced
2 tbsp fresh mint, julienned
kosher salt and fresh cracked pepper to taste

Preheat oven to 375. Spread almonds on a sheet pan and toast in the oven until fragrant, about 8 minutes. Remove from sheet pan and allow to cool. Rough chop.

Prepare edamame beans as directed. Rinse with cold water. Combine lemon juice, zest, 1/2 tsp salt and 1/8 tsp cracked pepper and olive oil in a medium bowl. Add almonds, beans, cheese and mint. Toss and season with salt and pepper. Serve with Crostini.

To make crostini, slice a small baguette on the bias in thin slices. Lay on a sheet pan and drizzle with olive oil. Bake at 375 until lightly browned, about 15 minutes.

Chocolate molten Souffles

Because there is no such thing as too much chocolate. Because this time of year, all attempts to eat healthy are thrown out the window. Because, by golly, souffles *sound* impressive. Because I've been meaning to post this since the beginning of August. There, those are my reasons for bringing you this sensational dessert today. This was served at the cooking class in LA, CA I took called Downtown Cooking. It was an awesome experience and my goal is to get all the recipes from the class onto this blog so I won't lose them. Serves 6, but recipe can easily be doubled. Hot Fudge sauce recipe is at the bottom. Enjoy something decadent today.

5 oz bittersweet or semisweet chocolate, chopped (or use a half bag of semi sweet chocolate chips)
10 tbsp unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Preheat oven to 450. Butter 6 3/4 cup souffle dishes, custard cups or ramekins. Anything that is that size and oven safe will do. Stir chocolate and butter in a heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in a large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill)

Bakes cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with hot fudge and ice cream. Also excellent with strawberries.

Hot Fudge Sauce:

2 cups semi-sweet chocolate chips (milk chocolate is okay)
1 can sweetened condensed milk
1/2 cup butter
dash of salt
1 tsp vanilla

Add all but vanilla in a microwave safe container. Microwave for 1-2 minutes. Take out, stir, and add vanilla. Microwave 1-2 more minutes. Serve over chocolate souffles. Great also for mud pie or banana splits.

Twice Baked Potatoes

Paula Deen has never led me astray. She is one superb cook. And I love how she never apologizes for putting a pound of butter in every recipe. When asked about how healthy (or unhealthy) her dishes are she responded with, "I'm a cook not your doctor!" Amen Paula, amen. These potatoes were all that I wanted them to be and more. I did omit the bacon because we served these alongside steak and quite frankly, what with the holidays coming up and all, I don't need a 2800 calorie meal. But really, very tasty, I savored every bite and my husband, kids and baby all enjoyed them too. Victory!

Ingredients:

8 medium baking potatoes, about 4 pounds
One 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound) shredded sharp Cheddar Cheese
1 pint sour cream
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chopped chives, for garnish (optional IMHO)
6 slices bacon, cooked crisp, drained and crumbled, for garnish

Directions:

1. Preheat oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft. Allow to cool.

2. Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Or use your kitchen aide with the cookie paddle, worked great for me! Add the cream cheese, butter, 1 cup of the Cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.

3. Spray a 13 x 9-inch baking dish with vegetable oil cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.

4. When ready to bake, preheat the oven to 350. Remove the plastic wrap and bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving. Serves 10-12

*a note. If you make it like this, its like a casserole. I preferred to save the potato skins and made these traditional twice baked potatoes. Just stuff the saved skins with the yummy potato mix and continue to follow the directions.

Eldena's Beef Stew

When I made this the other night, my husband said, "Finally, some different food!" And I didn't have any idea what that meant and was starting to maybe not be so happy. But then he quickly explained that he meant he was glad it was another season and we had "new" food to eat, things we haven't had in a very long time. He proceeded to have 2 ginormous helpings of stew which erased any and all bad feelings from earlier. :)
I think he's a wee bit tired of "summer" food, because living here in the desert, summer lasts a long time. Anyway, this family recipe comes from Aunt Eldena who is a terrific cook. I make mine in my crock pot but you could also bake it in your oven, I'll give those directions at the end. This is fall eating at its best. And the roll you see hanging over the edge of the plate, I'll be posting the recipe for those later. They were wheat/white rolls and the perfect companion to sop up stew. This leaves your whole house smelling like a yummy fall day!

2 lbs stew meat, cubed into 1-2 inch pieces
2 medium yellow onions, sliced
8 regular carrots, sliced, or approx 20 baby carrots
1 cup tomato juice
1/2 tsp basil
1 tsp white sugar
1 (14oz) can beef broth
1/3 cup tapioca (yes, the same tapioca used in making puddings and in fact it is located by the puddings. It is merely a thickening agent, don't be alarmed)
8 large potatoes, peeled and quartered
salt and pepper to taste

Instructions:
Combine all ingredients (minus potatoes) and cook in a crock pot on low for 4-5 hours. After the 2nd hour, add potatoes. If you want to cook it in your oven, same instructions, oven should be at 300 degrees.

* a note. This doesn't make a huge amount, just right for a family of 4. With my husbands 2 huge servings, my 1 regular size and my kids 2 small, we ate it all without any left-overs. You could easily double this and it can still fit in the crock pot, I think you would increase the cooking time by a few hours.

White Wedding Cupcakes

I love LOVE me a good doctored up cake-mix. Its a win win. Moist, easy and home-made all thrown together. Because I have to admit, I have made many a "from scratch" cake that is heavy and dry. I discovered this recipe by typing in "doctored cake mixes" on google.com and voila, stumbled upon this keeper. Thanks to Recipe Girl for introducing these to me, they are my go-to cupcake. My mom likes to make 2 9" round cakes, and spread lemon filling in the middle. This is quite the versatile recipe! My husband thinks they taste like they came from 25 & Main, a local cafe that is famous for delectable cupcakes. Its always cupcake season at my house. :)

Ingredients:

1 box white cake mix (Duncan Hines works very well)

1 cup all-purpose flour

1 cup granulated sugar

¾ tsp salt

1 1/3 cups water

2 Tbs vegetable oil

1 tsp pure vanilla extract

1 cup sour cream ( I use reduced fat sour cream, fine results)

4 large egg whites

1. Preheat oven to 325°F. Place cupcake liners in cupcake pans (you’ll need approx. 36).

2. In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended.

3. Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 18 minutes, or until toothpick inserted in center comes out clean.

Yield: 36 cupcakes

Cooking Tips

*Add a tsp. of almond extract (in addition to the vanilla) if you wish to have a different flavor.

**Using an ice cream scoop is perfect for getting the batter into the cupcake tins without spilling.

***You can also use this mix to make cake. Pour into greased and floured cake pans. Bake until toothpick inserted in center comes out clean.

*cooking tips courtesy of Recipe Girl.


Basic chocolate frosting; (Better Homes and Gardens)

1/3 cup butter
4 cups powdered sugar
1/2 cup unsweetened baking cocoa
1/4 cup milk
1 1/2 tsp vanilla

In a mixing bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar and cocoa. Beat in any additional milk by the teaspoon, if needed, until frosting reaches desired consistency.

Lara Jensen Waffles

As part of my bridal shower, people were asked to bring some of their favorite recipes to share with me, the new bride. This was one I received from my YW President (youth church group leader.) Actually, I received 2 waffle recipes from her, one called "basic" (this one) and another called "fancy," which shall be saved for a post another day. I serve these bad boys with whipped cream and sliced strawberries, . . . mmmm . . . divine. I've been making her waffles for years and they are always oh so tasty. Thanks Lara!

Sift together:
1 3/4 cups all-purpose flour (I have used half white/ half wheat before w/o any problems)
2 tsp baking powder
1/2 tsp salt
1 tbsp sugar

Mix together:
3 eggs
7 tbsp oil
1 1/2 cup milk (can use buttermilk)

Add wet to dry and stir just until incorporated, do not over mix. Cook by the 1/4 cup in your pre-heated waffle maker. These freeze/refrigerate very well.

Pumpkin Cookies

These cookies have a history. I remember my mom making these when I was little, so soft and irresistible. (FYI, she got the recipe from the Libby's cans of pumpkin. Incidentally, its not on the cans anymore, they now exclusively promote their pumpkin roll.) Fast forward to my college years at the Y and I made them for my fabulous roommates. We would eat the whole batch ourselves! Fast forward over 10 years. All four of us are married and have kids of our own and without fail, we all make these cookies every fall. Repeat, all of us, every year. I have received several, "Hi, how are you, but really, what's that pumpkin cookie recipe again?" phone calls from across the country. This recipe has glued us together over the years and if that sounds sappy, its only because you have yet to make them and eat them. And a shout out to Angel, Amber and Bonnie, I think of you every time I make these. :)

Ingredients:
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
dash of salt
1/2 cup butter (or 1/4 cup butter, 1/4 cup shortening)
1 1/2 cups sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla

Combine dry goods in a large bowl. In another large bowl, cream sugar and butter until light and fluffy. Add pumpkin to the creamed mixture until well combined. Add egg and vanilla, mixing well. Add dry ingredients to creamed and mix well. Using medium cookie scoop (or just dropping by spoonful) onto lined (silpat, parchment, tin foil, something or else they are prone to sticking) cookie sheet, bake at 350 for 15-20 minutes. Makes approx 3 dozen. Let cool completely before frosting.

Butter Frosting: (from Better Homes and Gardens cookbook)

1/3 cup butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 tsp vanilla

In a mixing bowl, beat butter until fluffy. Gradually add 2 cups powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar. Beat in any additional milk by the teaspoon, if needed, until frosting reaches desired consistency. Tint any colored desired, but of course, when making pumpkin cookies, I think orange looks very festive.

PS- Angel and Amber would put the frosted cookies in the freezer and said that was their very favorite way to eat them, super cold, straight out of the freezer.

Ultimate Chocolate Chip Cookies

This is Anne posting a recipe Staci made. :) While I might not have been the cookie maker, I had the honor of being a cookie eater and these were super yummy. They were in the Oct 09 issue of Everyday Food. To quote from Everyday Food, "These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate." No alterations to the recipe, make, eat and eat some more!

Ingredients:
3 1/2 cups all purpose flour (spooned and leveled)
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/2 cups packed light-brown sugar
1 cup sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups milk chocolate chips
8 oz semisweet chocolate, chopped

Directions:
1. In a bowl, whisk together flour, baking soda, baking powder and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, on at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4 cup ice cream scoop or a large spoon, drop dough onto a parchment lined baking sheet (you should have 24) and refrigerate for 1 hour. Preheat oven to 350 with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17-18 minutes, rotating sheets halfway through baking. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

To Freeze: Freeze unbaked cookie on a baking sheet until firm; store in a resealable plastic bag in the freezer up to 1 month. Bake from frozen.

JP's Big Daddy Biscuits

Found this recipe a few years ago from AllRecipes.com and I have been loving them ever since. Slather in homemade strawberry jam or honeybutter and you have a little bit of heaven on earth. It received 4.5 stars by over 1,300 reviewers so that's saying somethin'. This makes 12 fluffy biscuits, resist the urge to get more than 12 out of the dough, you want a "Big Daddy" biscuit, not a little, flat, hard biscuit. I used buttermilk because I believe it makes everything taste *that* much better. Serve immediately, but they are also good with breakfast the next morning.

INGREDIENTS

• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 2 tablespoons white sugar
• 2/3 cup shortening
• 2 cups milk (can substitute buttermilk, I used a scant 2 cups, more like 1 and 3/4 cups)
  

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Honey Lime Enchiladas

I'll admit, I went a little nuts with the sour cream, sorry. But don't let that distract you from the real star of this meal, the enchiladas! They totally lived up to the hype and were terrific. I'm so glad I tried these. I used chicken this time, but am interested in trying it with pork. Lime and honey are an awesome combo. Thanks to Brittany at The Sisters' Cafe for re-sharing this recipe. And she was right, its too good to be forgotten at the bottom of the pile!

1.5 lbs pork or chicken, cooked and shredded

Sauce:

1/3 c honey

1/4 c lime juice

1 Tb chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed together of:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray your pan or pans. Some can get a 9x13 and an 8x8 out of this recipe, just depends on how fat your stuff your enchiladas. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy. It is now time to WOW your family!!

ps- these are all her words, they were so cute, I couldn't have said it better myself!

Buttermilk Syrup

I am shocked I have never posted this before. This is a travesty! This recipe comes from Staci and at the top of the recipe is written, "Breakfast will never be the same again." Truer words were never spoken. At her house its called "Crack Sauce" and at my house, "Special Syrup" because its addicting and amazing. Another excerpt from the original recipe, "Serve over pancakes, waffles, ice cream or eat by the spoonful." Amen to that sister. And might I add, plate licking is totally allowed. Its that good.

1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter (no substitutions)
2 tbsp light corn syrup
1 tsp baking soda
2 tsp vanilla

Combine all but vanilla in a large pan and stirring constantly, bring to a boil. Still stirring, boil seven minutes and remove from heat. Stir in vanilla and can either serve immediately or let cool slightly. Keeps marvelously well in an air tight container in the fridge. Reheat just the desired amount, not the whole container.