Super - Duper Chili

This is my mom's chili recipe that is seriously the best I've ever had.  It's VERY filling and wonderful with the large dips corn chips.

Ingredients:

• 1 lb. bulk pork sausage (I like regular Jimmy Dean's)
• 1 lb. ground beef
• 2 cans chili beans (I use mild)
• 16 oz. jar salsa
• 1 can of sweet kernel corn, drained
• 1 can pinto beans, rinsed and drained
• 14 oz. can diced tomatoes, undrained
• 1 can cream of mushroom soup
• 8 oz. can tomatoe sauce
• 8 oz. velveeta cheese, cubed
• 1 1/2 tsp. chili powder
• sour cream, shredded cheddar cheese, and corn chips (optional)

Preparation:

1. In soup kettle or dutch oven, cook sausage and beef over medium heat until no longer pink; drain.
2. Stir in remaining ingredients (or transfer everything to a crockpot and cook on low for a few hours)
3. If using a pot on the stove, bring to a boil.  Reduce heat and cover and simmer for 30 minutes.
4. Serve with sour cream, cheese, and corn chips.

 Yield: 8-10 servings

BLT Pasta Salad

This is a yummy pasta salad that also has romaine lettuce in it.  Because of the lettuce it is best when fresh, although it is still good the 2nd day.  If you're making a batch that you'd like to last longer than this, you may choose to leave the lettuce out, and just mix some in when serving it.

Ingredients:

•  6 oz. corkscrew pasta
• 1/4 c. milk
• 6 oz. lean bacon
• 2 medium ripe tomatoes, cut into chunks
• 1 1/2 tsp. chopped fresh thyme (if I don't have this, I use ~ half as much ground thyme)
• 1 clove garlic
• salt to taste
• pepper to taste
• 2 T. mayo
• 2 T. plain yogurt
• 2 T. sour cream
• 2 T. chopped chives (optional)
• 2 1/2 c. chopped romaine lettuce
• 2/3 c. shredded cheddar cheese

Preparation:

1. Cook the pasta according to package directions.
2. Drain and toss with milk in a large bowl.  Set aside.
3. Cook bacon in large skillet over medium-high heat until crisp.  Set bacon on paper towel to dry and cool, and drain and discard all but about a tablespoon of the drippings.
4. Add the tomatoes, thyme, and garlic to the pan with drippings and toss until warmed through; season with salt and pepper.
5. Crumble the bacon and set aside some for garnish.  Toss the rest and the tomato mixture with the pasta.
6. Mix the mayo, yogurt, sour cream, and chives with the pasta until evenly combined.  Season with salt and pepper.
7. Add the lettuce; toss again to coat.
8. Garnish with the reserved bacon.
9. Serve at room temperature, or chilled.

Pineapple Cheddar Cheese Ball

Ingredients:
16 ounces cream cheese, softened
8 1/2 ounces crushed pineapple, drained
10 ounces grated cheddar cheese
1 tsp. dried onion flakes
2 teaspoons Worcestershire sauce
2 cups chopped pecans

 Preparation:
Mix everything together except for the pecans, and roll into a ball.  Then roll the ball in the chopped pecans.  Enjoy with your favorite crackers!

Taco Soup

Ingredients:
1-2 lb. ground beef, browned
1-2 28 oz. cans of tomatoes, diced or very small
1-2 10 oz. cans of rotel tomatoes (you can use as spicy or as mild as you'd like)
2 cans of corn, drained
2 cans of black beans, drained
1 cans of kidney beans, drained and rinsed
1 cans of white beans (northern or navy), drained and rinsed
2 pkgs of hidden valley buttermilk ranch seasoning
1 pkg of taco seasoning

Preparation:
Mix all ingredients in a large stockpot. Bring to boil for about 10 minutes. Let simmer for an hour or so, or until flavors meld together.

**The longer you let it sit / simmer, the better it tastes.  Serve with tortilla chips, sour cream, and shredded cheese.

Southern Apple Crumble (Betty Crocker Recipe)

Filling

3 large apples, peeled, coarsely chopped (about 3 cups)  

1/2 cup granulated sugar 

1/4 cup packed brown sugar 

1 to 2 teaspoons ground cinnamon 

1/4 cup cold butter or margarine, cut into small pieces 

 

Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, melted
1/2 cup chopped pecans

 Preparation

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.
2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.
3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

Coconut Chicken with Honey Mustard Sauce

My sister shared this dish with me.  Her boyfriend makes a wonderful honey mustard sauce from scratch to go with it, and I haven't been able to get exact measurements for the ingredients in it out of him, but this is my best guess.

Coconut Chicken

Ingredients:
2 6oz. chicken breasts
1/4 cup of coconut
1/4 cup panko or whole wheat bread crumbs
1 beaten egg


Preparation:
Preaheat oven to 350.  Spray a cookie sheet or baking pan with cooking spray.  Beat the egg and mix with a splash of water.  Set aside.  Mix bread crumbs with coconut in a small bowl and set aside.  Cut chicken breast into long thin strips.   Dip chicken strips in the egg mixture, then into the coconut/bread crumb mixture to coat it, then place them in the baking pan.  Bake at 350 for 10 minutes, turn the pieces, then bake for 10 more minutes.

Honey Mustard Sauce

Mix together the following ingredients:
1/2 cup of plain yogurt
1-2 T. dijon mustard
2-3 T. fresh lemon juice
1 T. honey

Chocolate Chip Oatmeal Shortbread Cookies

Derek makes these, and they are oh so good!

Ingredients:
1 cup butter, softened
1 cup powdered sugar
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla
1 cup quick-cooking oats
1 bag (12 oz) semisweet chocolate chips
Preparation:

• Heat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.