Chili recipe

2 pounds hamburger fried, seasoned to taste with salt and pepper, and grease drained off remove from pan set aside 

1 medium onion chopped 

1 green pepper chopped 

2 cloves garlic crushed 

saute onion, garlic and pepper until onion is clear put meat back in pan add 

2 cans chopped green chili's (with juice) 

1 can tomato sauce

1 can ranch style beans (with juice)

1 can chili beans (with juice)

1 can black beans (with juice) 

2 Tablespoons Chili Powder 

2 Tablespoons Cumin pinch of oregano (Mexican if you can find it!) 

2 beef bouillon cubes boil and then simmer 15-20 minutes. If it is to dry add water1/2 cup at a time until desired consistency. Taste chili and adjust seasoning to taste, add a pinch of sugar if it's to acid. Caution with spices here as it will gain heat as it simmers! Add 2 or 3 good glugs of Tequila. Simmer 15- 20 min. Enjoy!!!

Serve with cornbread and honey butter.

Popcorn Treat

Popcorn Treat

Ingredients

12 cups popped popcorn

1 (14 oz.) can sweetened condensed milk

1 (3 oz.) package cherry or other flavored gelatin

Instructions

HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil. REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven. COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes. POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

 

Overnight Blueberry French Toast Casserole

Overnight Blueberry French Toast Casserole

Ingredients

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

2 tablespoons milk

1 tablespoon vanilla extract, divided

2 cups blueberries, divided

2 loaves French bread, cubed

2 cups milk

8 eggs

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

Directions

Mix cream cheese, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries. Cover the bottom of a 10x14-inch baking dish with a layer of bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes. Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.

Serve with Bacon

Garlic Rosemary Crispy Roasted Potatoes

Garlic Rosemary Crispy Roasted Potatoes

Ingredients

2.5 pound potatoes red potatoes are best

few sprigs rosemary

garlic

3 Tbsp olive oil

Instructions

Begin by peeling and chopping the potatoes. If using a potato variety with thin skin, you can simply scrub the potatoes then leave them on. (red skin just wwsh)

Next, fill a large pot with water and salt to bring to boil (1 ½ tablespoons KOSHER salt to 1 cup water) Then add the chopped potatoes (carefully) and boil for 7 minutes.

Drain the potatoes and shake the strainer well as this will help the potatoes to crisp up more in the pan. Dry the potatoes well before shaking the potatoes and this will help them crisp up better and avoid them sticking to the bottom of the pan.

Chop the rosemary and garlic, crush some garlic into the oil, for extra flavor.

Preheat oven to 320F. Heat up the olive oil in a large pan. Then add the boiled potatoes, rosemary, and garlic. Lightly fry for a few minutes on cook top, until just beginning to crisp up – 2-3 minutes should be more than enough.

If your pan is oven-safe then you can leave them in the pan, optionally tossing with a little extra oil. Alternatively, transfer the spuds in a single layer to a baking sheet pan and then place in the oven for 45-55 minutes, until crispy and golden brown.

Turn the potatoes once, halfway through cooking. Once ready, serve immediately.

 

Eggs Benedict Casserole

 Eggs Benedict Casserole

Serves 12

Ingredients

12 ounces Canadian bacon, chopped

6 English muffins, split and cut into 1-inch pieces

8 large eggs

2 cups 2% milk

1 teaspoon onion powder

1/4 teaspoon paprika

HOLLANDAISE SAUCE:

4 large egg yolks

1/2 cup heavy whipping cream

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 cup butter, melted

Minced chives, optional

Directions

Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. If desired, sprinkle with chives.

Serve with Garlic Rosemary Crispy Roasted Potatoes

 

 

 

Chive Pinwheel Rolls

Chive Pinwheel Rolls

15 servings

Ingredients

3-1/2 cups all-purpose flour

3 tablespoons sugar

1 package (1/4 ounce) active dry yeast

1-1/2 teaspoons salt

1 cup 2% milk

1/3 cup canola oil

1/4 cup water

1/4 cup mashed potatoes (without added milk and butter)

1 large egg, room temperature

CHIVE FILLING:

1 cup sour cream

1 cup minced chives

1 large egg yolk

Butter, melted

Directions

1. In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk, oil, water and mashed potatoes to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Turn dough onto a floured surface. Roll into a 15x10-in. rectangle. In a bowl, combine sour cream, chives and egg yolk. Spread over dough to within 1/2 in. of edges.

4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 1-in. slices. Place cut side down in a 13x9-in. baking pan. Cover and let rise until doubled, about 1 hour.

5. Bake at 350° for 30-35 minutes or until golden brown. Brush with butter. Cool on a wire rack. Refrigerate leftovers.

Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Carrot Cake Cinnamon Rolls with Cream Cheese Frosting

Ingredients

Dough

1 package active dry yeast

½ cup warm water (as per yeast package directions, typically 100-110°F)

½ cup milk

¼ cup sugar

⅓ cup unsalted butter melted

1 teaspoon salt

1 large egg

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 ½ cups shredded carrot (approximately 3-4 large carrots)

4 cups flour

Filling

4 Tablespoons unsalted butter

1 cup brown sugar

3 Tablespoons cinnamon

1 teaspoon ginger

½ teaspoon nutmeg

⅛ teaspoon cloves

Glaze

3 Tablespoons cream cheese softened

3 Tablespoons milk

1 ½ cups powdered sugar

Instructions

In a small bowl, dissolve yeast in ½ cup warm water. In a large bowl, mix the milk, sugar, melted butter, salt, egg, ½ teaspoon cinnamon, and ¼ teaspoon nutmeg. Add yeast mixture and mix to combine.  Add in 2 cups of flour and the shredded carrots and mix until smooth.  Add additional flour ½ cup at a time until the dough is easy to handle.  Roll the dough out onto a lightly floured surface and knead for 5 to 10 minutes. Place the dough into a greased bowl.  Cover bowl with plastic wrap or a kitchen towel. Let sit until the dough has doubled in size, approximately 60-90 minutes.  When dough has doubled in size, punch it down. Roll the dough into a rectangle approximately 15×9 inches.  Spread the melted butter on top of the dough.  Mix the cinnamon, brown sugar, ground ginger, ground nutmeg, and ground cloves in a small bowl. Sprinkle the mixture over the butter.  From the long edge, tightly roll the dough all the way to the other long edge and pinch dough together to seal. Using a serrated knife, cut the log in half. Then cut each half into half again so that you have four equal pieces. Lining up two pieces at a time, cut each into three rolls so that you have a total of 12.  Coat the bottom of your 9×13″ baking dish with some additional melted butter and sugar to coat. Place the cinnamon roll slices close together in the dish and let them rise until the dough has doubled again, approximately 45 minutes. Preheat the over to 350°F. Once the rolls have doubled in size, place them in the oven and bake for about 30 minutes or until they are starting to brown.  While the rolls are baking, prepare the icing. Whisk the cream cheese in a stand mixer until creamy. Add the milk and whisk in until combined. Sift in the powdered sugar and whisk until smooth. You can also add some flavorings such as vanilla, a teaspoon of orange extract, or another flavor.  Pour the glaze over the rolls.