Chili 2022

 -2lbs ground beef

-1 can kidney beans, drained and rinsed

-1 can chili starter beans

-1 can tomato sauce 

-1 can tomato paste

-2 cans tomatoes with green chilis

-1 can pinto beans, drained and rinsed

-1 1/2 cups chopped onion

-1/2 cup chopped celery

-1/4 cup chopped green bell pepper

-1/8 tsp ground cayenne pepper

-1/2 tsp white sugar

-1/2 tsp ground black pepper

-1 tsp salt

-1/2 tsp dried oregano

-1 1/2 tsp garlic powder

-2 tsp ground cumin

-1/4 cup chili powder

1. Place ground beef in large, deep skillet.  Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

2. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1.5 hours, stirring occasionally.

3. All done! 

Apple Pie Filling

 Apple Pie Filling

• 9 cups thinly sliced apples
• 1.5 Tbsp lemon juice
• 5 cups water
• 2 1/4 cups white sugar
• 1/2 cup cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/8 tsp ground nutmeg

1. In a large bowl toss apples with lemon juice and set aside.  Pour water into a dutch oven over medium heat.  Combine sugar, cornstarch, cinnamon, salt and nutmeg in a bowl; add to water, stir well and bring to a boil.  Boil for 2 minutes, stirring constantly.
2. Add apples and return to a boil.  Reduce heat, cover and simmer until apples are tender, about 6-8 minutes.  Cool for 30 minutes.
3. Using gallon size freezer ziplock bags; ladel filling into each (prob 2-3) and place in pie pan and put in freezer.

Homemade French Bread

 Homemade French Bread

• 6 cups all purpose flour
• 2 1/2 (.25 oz) packages active dry yeast
• 1 1/2 tsp salt
• 2 cups warm water (110 degrees)
• 1 Tbsp cornmeal
• 1 egg white
• 1 Tbsp water

1. In a large bowl combine 2 cups flour, yeast and salt.  Stir in 2 cups warm water and beat until well blended using a stand mixer with a dough hook.  Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic.  Knead for about 8-10 minutes total.  Shape into a ball.  Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled.
3. Punch dough down and divide in half.  Turn out onto a lightly floured surface.  Cover and let rest for 10 minutes.  Roll each half into large rectangle.  Roll up, starting from a long side.  
4. Grease a large baking sheet and sprinkle with cornmeal.  Place loaves, seam side down on the baking sheet.  Lightly beat the egg white with 1 Tbsp of water and brush it on.  Cover with a damp cloth.  Let rise until nearly doubled, 35-40 minutes.
5. With a very sharp knife, make 3-4 diagonal cutes about 1/4" deep across top of each loaf.  Bake in a preheated 375 degree oven for 20 minutes.  Brush again with egg white mixture.  Bake for an additional 15-20 minutes or until bread tests done.  Can cover loosely with foil to avoid browning.  Cool on a wire rack.

Cream Of Chicken & Wild Rice Soup

 Cream Of Chicken & Wild Rice Soup

• 4 Cups Chicken Broth
• 2 Cups Water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5oz) package quick cooking long grain and wild rice with seasoning packet
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3/4 Cup all purpose flour
• 1/2 Cup butter
• 2 Cups Heavy Cream

1. In a large pot over medium heat, combine broth, water and chicken.  Bring to just boiling and then stir in rice, save the seasoning packet.  Cover and remove from heat.
2. In a small bowl combine salt, pepper and flour.  In a medium saucepan over medium heat, melt butter.  Stir in contents of seasoning packet until mixture is bubbly.  Reduce heat to low and then stir in flour mixture by tablespoons, to form and roux.  Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
3. Stir cream mixture into broth and rice.  Cook over medium heat until heated through, 10-15 minutes.

H's Pie Crust

 PIE Crust

Double recipe for 2 crust pie!

• 3/4 cup cake flour
• 3/4 cup all purpose flour
• 1 tsp white sugar
• 1/2 tsp salt
• 1/8 tsp baking powder
• 4 Tbsp unsalted butter
• 5 Tbsp shortening
• 1 egg yolk
• 2 tsp white vinegar
• 3 ice cubes
• 1/2 cup cold water

1. Measure butter & shortening onto plate and put in freezer for 20 min or so
2. Measure out both flours, sugar, salt and baking powder into a bowl and stir.
3. Take 1/2 of the cold butter and 1/2 of the shortening and cut it into the dry ingredients (grater works well for this or food processor)
4. Take remainder of the cold butter & cold shortening and cut in very briefly with the above ingredients.  Do not over mix.  Should be pea-sized chunks.
5. In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water.  Let this get chilled for 3-4 minutes 
6. Sprinkle 4-5 Tbsp of the egg mixture into the flour mixture, a little at a time, mixing gently with a fork.  You do not want wet dough, and you do not want to overtax.
7. Place the dough into plastic wrap and chill in the fridge for a few minutes (Or freeze here).
8. Remove from refrigerator and roll out on a floured surface (or between 2 pieces of plastic wrap)
9. Bake bottom crust for 10-20 min and then fill and bake for 45 minutes at 350.  

Slow Cooker Potato Soup

 Slow Cooker Potato Soup

8-10 Servings

• 6 slices cooked bacon, diced
• 3-4 cups chicken or vegetable stock
• 2lbs Yukon gold potatoes, peeled and diced
• 1 medium white or yellow onion, peeled and diced
• 4 Tbsp bacon grease OR butter
• 1/3 cup all-purpose flour
• 1 (12oz) can 2% evaporated milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream OR greek yogurt
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• dash of paprika
• 1 tsp garlic powder
• Optional Toppings; thinly sliced green onions or chives, extra shredded cheese, extra bacon or sour cream

1. Add bacon, 3 cups chicken stock, potatoes and onion to the slow cooker and stir to combine.  Cook on low for 6-8 hours or on high for 3-4 hours; until the potatoes are completely tender and cooked through.
2. Once the soup has slow cooked and is about ready to serve, melt the butter in a small saucepan over medium high heat.  Whisk in the flour until it is completely combined and then cook for 1 minute, stirring occasionally.  Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth.  Let the mixture continue cooking until it reaches a simmer, stirring occasionally and then it should get really thick.
3. Immediately pour the milk mixture into the slow cooker with the potatoes and stir until combined.  Add in the cheddar cheese, sour cream, salt and pepper and stir until combined.  Mash the potatoes to desired consistency.  Add warm stock if you want the soup thinner.  Add more salt and pepper if needed and add dashes of paprika and garlic powder.
4. Serve warm garnished with desired toppings and of course bread.  Can also transfer to sealed container to refrigerate for 3 days, do not freeze this one.

Zucchini Bread .....Banana Bread

 I love adding bananas to this one.  I just subtract a little bit of zucchini and add 2 super ripe bananas.  The kids never knew ;)

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 tsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 1 & 1/4 cups white sugar
• 1 Tbsp Vanilla extract
• 2 cups grated zucchini
• Little bit of brown sugar
• 1 cup chopped walnuts (optional)

1.  Grease and flour two 8x4 inch pans OR line 24 muffin pans.  Preheat oven to 325F

2.  Sift together flour, salt, baking powder, soda and cinnamon together in a bowl

3.  Beat eggs, oil, vanilla, sugar, brown sugar in a large bowl.  Add sifted ingredients to the creamed mixture and beat well.  Stir in zucchini (and banana?) and nuts until well combined.  Pour batter into prepared pans.

3.  Bake for 40 to 60 minutes for loafs or 20 minutes for muffins.  Cool in pan on rack for 20 min and remove to cool completely.