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Archive for the ‘Recipes’ Category

Easy Chili

Well Katie asked for me to post this recipe so I thought I would oblidge.  Anyone else have any requests, just let me know!

This is a really easy, tasty chili recipe that anyone can make.  My kids love it served with tortilla chips and a mexican shredded cheese.  I love it topped with sour cream and green onions!  Making my mouth water just thinking about it!

Chili

 

  • 1 pound mixed ground beef and sausage, browned and drained
  • 1 medium onion, diced
  • 1 green bell pepper diced
  • 2 cups chopped celery
  • 2 (28-ounce) cans diced tomatoes
  • 1 (28-ounce) can whole, peeled tomatoes
  • Ground cumin
  • Chili Powder
  • 1 (14 1/2-ounce) can pinto beans, drained and rinsed
  • 1 (14 1/2-ounce) can black beans, drained and rinsed
  • 1 (14 1/2-ounce) can kidney beans, drained and rinsed
  • 1 package chili seasoning mix
  • Shredded cheddar, sour cream, chopped green onions, for garnish 

In a skillet brown ground beef and sausage, drain and set aside.

Spray large pot withnonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and sauté briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.

Serve with Cheddar cheese, sour cream, and green onions

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Chocolate No Bake Cookies

I have had such a craving for these the last couple of weeks and finally gave in and made them last night.  These are some of my favorite cookies that my mother made when I was a kids.  They are an inexpensive easy recipe that is great to get the kids involved in.  Enjoy!

  • 4 ounces butter or margarine (8 tablespoons)
  • 1/2 cup milk
  • 2 cups sugar
  • 1 cup semisweet chocolate chips
  • 3 to 4 tablespoons peanut butter, optional
  • 3 cups quick oatmeal or rolled oats
  • 1 teaspoon vanilla extract

Place chocolate chips, peanut butter (if used), oats, and vanilla in a large mixing bowl. Combine the margarine, milk, and sugar in a saucepan; bring to a full rolling boil. Boil for 1 full minute. Combine the hot mixture with the oatmeal and chocolate chip mixture; stir well. working quickly, drop by spoonfuls onto waxed paper or parchment paper.   When cooled, they are ready to serve.  Store in refrigerator.

 

 

 

 

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Winter Minestrone Soup

One of my family’s favorites.  Great for a cold night when only soup will take the chill out of the air!

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 ounces thinly sliced pancetta, coarsely chopped
  • 2 garlic cloves, minced
  • 1 pound baby spinach, stems trimmed, leaves coarsely chopped
  • 3 russet potato, peeled, cubed
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 fresh rosemary sprig
  • 1 (15-ounce) can great northern beans, drained, rinsed
  • 28 ounces beef stock
  • 1 ounce piece Parmesan cheese rind
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper

Directions

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the spinach and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the spinach is wilted and the tomatoes break down, about 10 minutes.

 Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, andParmesean cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

 Ladle the soup into bowls and serve!  Amazing served with a crusty bread!

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Irish Beef Stew

This is a fantastic recipe as winter gets closer and you want a hearty meal thats sure to please everyone!

Beef Stew

 

  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, or eye of round steak cut into 1-inch pieces
  • 6 large garlic cloves, minced
  • 8 cups beef stock or canned beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 4 tablespoons (1/2 stick) butter
  • 6 large russet potatoes, peeled, chunked
  • 1 large onion, chopped
  • 4 cups 1/2-inch pieces peeled carrots
  • 2 tablespoons chopped fresh parsley

 

Heat oil in heavy large pot (Dutch Oven) over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat.  Sprinkle with parsley and serve.

 

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Rolled Oat Bread

1 cup Oats

2 cups boiling Water

1 yeast

1/2 cup warm water

1/2 cup moLASSES ,  

1 1/2 TSP SALT, 

1 TABLESPOON SHORTENING, MELTED 

4 1/2 CUPS FLOUR    

COMBINE OATS AND BOILING WATER AND LET STAND 1 HOUR.  SOFTEN YEAST IN WARM WATER, ADD COOLED OATS, MOLASSES, SALT, AND MELTED SHORTENING,  ADD FLOUR AND MIX .  LET RISE ABOUT 1 HOUR OR SO. DIVIDE  AND PLACE IN 2 GREASED PANS LET RISE AGAIN ABOUT AN HOUR BAKE AT 400 FOR 10 MINUTES, REDUCE TO 375 AND BAKE 35 TO 40 MINUTES  BRUSH TOPS WITH BUTTER (MARG)

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