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.

Honey Mustard Chicken Thighs

•  6-8 bone-in chicken thighs
• 3/4 tsp salt, divided
• 1/2 tsp pepper, divided
• 2 medium lemons
• 1/3 cup olive oil
• 3 Tbsp dijon mustard
• 4 garlic cloves, minced
• 1 tsp paprika
• 1/2 cup water
• 1/2 lb fresh green beans, trimmed
• 6 mini sweet peppers, sliced into rings

1. Preheat Oven to 425.  Place chicken in a greased baking pan.  Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.  Thinly slice 1 lemon and place over chicken.  Cut remaining lemon in half and squeeze juice into a small bowl.  Whisk in oil, honey, mustard, garlic and paprika.  Pour half the mixture over the chicken and reserve the rest for beans.  Pour water into pan.  Bake 25 minutes

2.  Meanwhile, combine beans, sweet peppers and remaining sauce with 1/4 tsp salt and 1/4 tsp pepper; toss to coat.  Arrange veggies around chicken in pan.  Bake for 15-10 min (chicken 170-175) and beans are tender.

Baked Chicken Nuggets

• 16oz (about 2 large) skinless boneless chicken breasts, cut into even bite sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 Tbsp italian seasoned breadcrumbs
• 2 Tbsp panko
• 2 Tbsp grated parmesan cheese
• olive oil spray

1.  Preheat oven to 425 degrees

2.  Spray a baking sheet with olive oil spray

3.  Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another

4.  Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

5.  Put a few chunks of chicken at a time into the breadcrumb mixture to coat and then on the baking sheet

6.  Lightly spray the top with olive oil spray and bake 8-10 minutes 

7.  Turn over and then cook another 4-5 minutes or until cooked through

Stuffed Peppers

Stuffed Peppers

1/2 cup uncooked white rice
3/4 cup water
4 green bell peppers
1 onion, chopped
2 Tbsp chopped fresh parsley
2 cups tomato sauce
4oz shredded mozzarella cheese
salt to taste
ground black pepper to taste

1.  Combine rice and water in a small saucepan.  Bring to a boil, reduce heat to low and simmer for about 15 minutes

2.  Preheat oven to 400 degrees F

3.  Cut tops off peppers, seed insides and arrange peppers in a large baking dish.  Chop usable portion of the tops

4.  Heat oil in a large skillet over medium heat.  Saute chopped peppers and onions in oil until soft.  Stir in parsley.  Reduce heat to low, and continue cooking for 5 minutes.  Mix in cooked rice and 1 1/4 cups tomato sauce.  Season to taste with salt and pepper.  Spoon the mixture into the peppers and top each with remaining tomato sauce.

5.  Cover and bake about 45 minutes.  Uncover, top each pepper with mozzarella cheese and bake until cheese is melted.

Chicken Fried Rice

Chicken Fried Rice

• 2 Cups Cooked White Rice, Cold
• 1 Cup Cooked Chicken Meat, Chopped

• 2 Eggs
• 2 Tablespoons Water
• 1 Tablespoon Butter
• 1 Tablespoon Vegetable Oil
• 1 Onion, Chopped
• 3 Tablespoons Soy Sauce
• 1 Teaspoon Ground Black Pepper

1.  In a small bowl, beat the eggs with water.  Melt the butter in a large skillet over medium low heat. Add eggs and leave flat for 1-2 minutes.  Remove from skillet and cut into shreds.

2.  Heat oil in the same skillet; add onion and sauté until soft.  Then add rice, soy sauce, pepper and chicken.  Stir fry together for about 5 minutes, then stir in egg.  Serve hot.

4 Servings - I usually double the chicken and rice and soy sauce only.

Fried Apple Pie Rolls

Fried Apple Pie Rolls

• 2 Tablespoons Butter
• 5 Cups Diced Peeled Granny Smith Apples (about 4 medium)
• 4 Tablespoons Sugar, Divided
• 1 1/4 Teaspoons Ground Cinnamon, divided
• Pinch Of Ground Nutmeg
• Pinch Of Salt
• 1 Tablespoon All-Purpose Flour
• 2 Teaspoons Lemon Juice
• 8 Egg Roll Wrappers
• 4 Teaspoons Coconut Oil

1. Heat butter in a large skiller over medium high heat until just starting to brown.  Add apples, 3 tablespoons sugar, 3/4 teaspoon cinnamon, nutmeg and salt.  Cook, stirring occasionally, until the apples are softened, 6 to 8 minutes.  Add flour and cook 1 minute more.  Remove from heat and stir in lemon juice.

2.  Place an egg roll wrapper on a clean work surface with one corner facing you.  Lightly brush the edges with water.  Place about 1/3 cup of the apple filling in the center.  Fold both sides of the wrapper over the filing, then fold in the bottom corner and roll up as tightly as possible.  Repeat with the remaining wrappers and filling.  Clean and dry the pan.

3.  Combine the remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon in a shallow dish and place near the stove.  Heat oil in the pan over medium heat until simmering.  Add the rolls and cook, turning frequently, until golden brown on all sides, 5 to 7 minutes total.  Dredge the hot rolls in the cinnamon-sugar.

Serves 8: 1 roll each

Cracker Stuffing for Turkey

Ingredients

• 4 sleeves saltine crackers
• 2 stalks celery
• 1 cup butter
• 1 medium onion
• 4 eggs
• 1/2 cup milk

Directions

With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.

In a frying pan, saute the butter and onion until the onions are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.

Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.

Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk. 

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Pizza Casserole

1 bag of Egg noodles

1 large jar of tomato sauce

3 cups shredded mozzarella cheese

1.5lbs hamburger meat

1 package pepperonis

Preheat the oven to 350

Brown the meat & drain

Boil noodles until soft, drain

Spread a thin layer of tomato sauce on the bottom of a 9x13 pan

Spread half the noodles over the tomato sauce

Then half of the meat

Half of the sauce

Rest of the noodles

Half of the cheese

Rest of the meat 

Rest of the sauce

Rest of the cheese

And then the pepperonis - I used half the package

Cover with foil and bake for 30 minutes

After 30 minutes, remove the foil and back for another 15 minutes

Let it sit for 10-15 minutes before serving

Peanut Butter Banana Freezer Bites

2 bananas, sliced
8oz dark chocolate, melted
natural peanut butter

Place sliced bananas on parchment paper on a baking sheet.
Spread each banana slice with peanut butter
Dip (with a toothpick or spoon) into melted chocolate
Place in freezer for at least 4hrs

Tuscan Pasta with Tomato Basil Cream

• 1 (20-oz.) package refrigerated four-cheese ravioli
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped OR 14.5oz can diced tomatoes, drained
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese
• Garnish: fresh basil strips

1. 1. Prepare pasta according to package directions.
2. 2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.
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Brown Sugar Brown Butter Cookies

Makes about 16 cookies.

8 tablespoons (1 stick) butter
1 cup unbleached flour, plus 2 tablespoons
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract


For rolling:
2 tablespoons packed brown sugar
2 tablespoons granulated sugar

Heat butter in small saucepan, over medium heat, until melted. Continue cooking butter, whisking or swirling the pan as needed, until the melted butter takes on a light golden brown color. There will be small flakes of dark brown on the bottom of the saucepan. Remove butter from heat and transfer to a small bowl immediately. Let cool until the bottom of the bowl is no longer warm to the touch, about 20 minutes.

Preheat oven to 350 degrees and line a large baking sheet with parchment paper or a silpat.

In a shallow bowl, combine the 2 tablespoons brown and granulated sugar. I used my fingers, but you could also use two forks. Set aside. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Add 1 cup brown sugar to bowl with cooled, browned butter and mix until combined. Add egg and vanilla and mix until combined and there are no lumps. Add flour mixture and mix until just combined.

(I took a break and refrigerated the dough for a bit before moving on, but I don't think it's necessary)

Roll about 1 1/2 tablespoons of dough into a ball using your hands. Then toss the dough in the brown/granulated sugar mixture. Place on prepared baking sheet, leaving 2 inches between each cookie.

**Also can spread nutella on them and make a sandwich cookie - I think I preferred that even more!

Dinner Rolls

Makes about 12 rolls

1 cup plus 2 Tb warm water

1/3 cup vegetable oil

2 Tb active dry yeast 

1/4 cup sugar 

1/2 tsp salt

1 egg

3 1/2 cups all-purpose flour

Preheat oven to 400 degrees.  

In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly.  

With a dough hook, mix in salt, egg and 2 cups of flour until combined.  

Add remaining 1/2 cup flour at a time (dough will be sticky).  

Spray your hands with cooking spray and shape the dough into 12 balls.  

After shaped, place on lightly greased cookie sheet and let rest for 10 minutes.  

Bake for about 10 minutes or until tops are lightly golden.  

Crock Pot Chicken Caeser Sandwiches

2 pounds boneless skinless chicken thighs
1/2 to 1 cup of your favorite Caesar dressing (I like Cardinis)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley (if you don't have fresh use around 2 teaspoons of dried parsley)
1/2 teaspoon ground pepper
2 cups shredded romaine lettuce
12 slider buns or 4-6 regular sized hamburger buns


1. Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours.

2. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat.

3. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot.

4. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

Apple Dumplings

2 sticks butter

1 tsp. vanilla

1 1/2 cups sugar

2 tubes crescent rolls

2 granny smith apples

12 ounces of Sprite or 7-up or Mountain Dew

Cinnamon

Vanilla ice cream

Peel and slice your apples.  

Wrap each slice in a crescent dough triangle and place in sprayed (greased) pan.  

In a bowl, melt your butter and stir in sugar and vanilla. 

Pour over top of the wrapped apples....or spread on top with a spoon. 

Pour the Sprite all around and sprinkle with Cinnamon.  

Place in 350 degree oven for 30 to 40 minutes.  

Serve hot with ice cream!