CHILI

CHILI

1 lb Sausage
1 lb Ground beef
1 c chopped onion
1 c chopped green pepper
1 can green chilis
1 can diced tomatoes
1 large can tomato sauce
Cumin to taste
Chili Powder to taste
Garlic Powder to taste
1 Tsp Red Pepper Flakes
2 cans Kidney Beans
1 can Pinto Beans

Brown sausage and beef together. Add onion, green pepper, green chillies, and seasonings. Cook until onions are clear. Add diced tomatoes, cook down until they are small. Add tomato sauce and beans. Test now, if you need more spices add them now. Simmer until ready to serve. Top with cheese, sour cream, or other fun toppings.

MEATLOAF

MEATLOAF

1lb Sausage
1lb Ground Beef
1 package Stove top Stuffing
1 Egg
1 c Chopped Onion
1/2 c Evaporated Milk
1-2 tsp worcestershire sauce
Ketchup

Combine all ingredients besides the ketchup. Place in a bread loaf pan and round out the top. Cover the top with Ketchup. Bake 350 for 1 1/2 hours.

Monkey Bread

MONKEY BREAD

12 Rhodes™ Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup caramel ice cream topping

Place cinnamon rolls in refrigerator overnight to thaw. (Reserve frosting for another use) Cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*.
Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
*If using Rhodes ANYTIME™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.

FUNERAL POTATOES

FUNERAL POTATOES

32 oz bag of frozen shredded hash browns
1 (10 3/4 oz) can cream of chicken soup
1 (10 3/4 oz) can cream of mushroom soup
2 cups sour cream
1 1/2 cup grated sharp cheddar cheese
1/2 cup melted butter
1/2 c. chopped green onion
2 cups finely crushed corn flakes

Grease 9x13 baking dish and preheat oven to 350

In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture. Pour mixture into pan. Sprinkle crushed corn flakes on top of potato mixture. Bake for 30 minutes.

*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

CREAMY CHICKEN NOODLE SOUP

CREAMY CHICKEN NOODLE SOUP

2 tsp Chicken base (or bullion)
3 c Chicken Stock
2 c Chopped Carrots
2 c Chopped Celery
1/4 c Chopped Onion
2 Can Cream of Chicken Soup
1/4 c Evaporated Milk
2 c Cooked Diced Chicken
1 package Granny's Noodles (or any Egg noodles)

Heat stock and soup base together. Add vegetables and simmer until barely tender. Add noodles and continue to simmer until soft. Add cream of chicken soup and milk. Then add chicken and seasoning.

Smoked Turkey

• 1 turkey, 12 to 14 pounds
• 2 quarts apple juice
• 1 pound brown sugar
• 1 cup kosher salt
• 3 oranges, quartered
• 4 ounces fresh ginger, thinly sliced
• 15 whole cloves
• 6 bay leaves
• 6 large cloves garlic, crushed
• cooking string for trussing turkey
• roasting rack
• heavy-gauge foil pan
• hickory chips

Preparation:

Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or more) stock pot or similar container combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity. Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Place hickory chips in water and prepare grill for indirect grilling on a medium heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with vegetable oil. Preheat your grill to about 325 degrees F. Place turkey on roasting rack inside a foil pan. Place on grill away from direct heat. After 30-40 minutes you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown cover with foil. The smoked turkey is done when the internal temperature reaches about 175 degrees F. in the thigh or about 165 in the breast. You should expect it to take about 12-14 minutes per pound. When done remove from grill and let rest for about 15 minutes before you start carving.

Best Bean Soup

BEST BEAN SOUP

1/4 cup each of dried beans:

• Black Eyed Peas ( The bean not the band. )
• Chick Peas
• Kidney Beans
• Lima Beans
• Pinto Beans
• Red Beans
• Small White Beans

1/4 Cup olive oil
2 Cloves garlic
1 red bell pepper - seeded and chopped
1 yellow onion - chopped
1 carrot - chopped
1 tsp. dried red pepper flakes
1 celery stalk - chopped
4 cups chicken stock
1 can crushed tomatoes
2 T. Tomato paste
1 T. sugar
1 T. dried basil
1 T. dried oregano
1/2 cup fresh parsley or cilantro -chopped
2 T. balsamic vinegar
1/2 T dried thyme.
2 bay leaves
Sea Salt and Pepper

1. Sort through beans and discard discolored ones.
2. Put beans in a bowl and add cold water to cover.
3. soak in refrigerator over night.
4. If using canned beans - simmer 15 minutes.
5. Heat large heavy pan over medium heat.
6. When pan is hot add garlic, pepper, onion, celery and red pepper flakes with olive oil.
7. Saute until onion is translucent.
8. drain beans and stir into pot along with the rest of ingredients except parsley / cilantro.
9. Bring to boil.
10. Reduce heat to low and cover partially.
11. Simmer until beans are tender.

Pioneer Lintil Soup

2 cups dried lentils
8 cups water
2 slices bacon (or ham) diced
1/2 cup chopped onion
1/2 cup celery
1/2 cup chopped carrots
3 T. parsley
2 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
16 oz can tomatoes (2 cups diced)
2 T. wine vinegar

1. Rinse lintels and drain.
2. Place in large kettle or dutch oven.
3. Add Remaining ingredients except tomatoes and vinegar.
4. Cover and simmer 1/2 hour.
5. Add un-drained tomatoes and vinegar.
6. Simmer uncovered 30 min.
7. Season to taste.

White Chicken Chili

6 cups chicken broth
2 tsp. garlic powder
2 tsp.oregano leaves
1 tsp. cumin
1/2 tsp. cayenne pepper
1 can diced green chilies (7 oz)
1 medium onion - chopped
3 cans great northern beans (15 oz)
6 chicken breasts - boiled and diced
2 cups sour cream
3 cups graded cheese

1. Put broth , seasonings, chilies, onions and beans in large pot. (Double recipe cause it's way good the next day.)
2. Bring to boil and then simmer with lid on for 2 hours.
3. Add chicken and cool.
4. If possible, make this a day ahead or early in the day to allow flavor to marinade. Can be refrigerated or frozen at this point.
5. Add sour cream and grated cheese just before serving.

Chocolate S'more Pie

Chocolate S'more Pie

For crust

• 1 graham cracker crumb crust , baked and cooled completely

For chocolate cream filling

• 7 ounces fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
• 1 cup heavy cream
• 1 large egg, at room temperature for 30 minutes

For marshmallow topping

• 1 teaspoon unflavored gelatin (from a 1/4-ounce package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegetable oil for greasing

• Special equipment: a candy thermometer

Preparation

Make chocolate cream filling:
Make graham cracker crumb crust and reserve.

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:
Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

Thanks Shar!

CREAM OF BROCCOLI

CREAM OF BROCCOLI SOUP

1 package Frozen Broccoli or 2 c Fresh Broccoli cut into pieces
2 Cans Chicken Broth
3/4 c Butter
3/4 c Flour
2 c Milk
Cheddar Cheese

Place Broccoli in a large pot. Pour enough chicken broth over it to completely cover. Bring to a boil. I allow it to boil until the broccoli breaks down in to small soft pieces. In a separate pan melt butter, whisk in flour. Cook until golden brown. Quickly whisk in milk. Whisk roux mixture into the broccoli and chicken broth. Stir until completely combined. You can add cheddar cheese now, or let each individual add there own.

Pumpkin Chocolate Chip Cupcakes

Cupcakes
1 Cup butter, softened
1 15oz Can Pumpkin
4 eggs
2 Cups Flour
1 Cup Sugar
1 Cup Brown Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1 1/2 Cups Chocolate Chips

Preheat oven to 350.
In a medium bowl, mis butter, pumpkin and eggs until well combined. Mix in flour and sugars. Add remaining ingredients. Divide evenly among 24 Cupcake liners. Bake until tester comes out clean about 20-25 min.

Icing
1 8oz Pkg Cream Cheese (I like to get the kind in the tub, it's not as chunky so it makes smoother frosting)
1/2 Cup Butter
4 Cups Powdered Sugar
1-2 tsp Vanilla

Whip ingredients until smooth and creamy. Frost Cupcakes.

Cupcake recipe courtesy of Kukikookbook Blog

HOMEMADE LASAGNA

Homemade Lasagna

Sauce:
1 package Jimmy Deans Sausage (we like Hot)
1/4 c Onion
1/4 c Green Peppers
1 tsp Garlic Salt
1 tsp Italian Seasoning
Parsley Flakes
1 Bottle Favor Pasta Sauce
Brown Sausage with onions and. Add Green peppers and seasonings cook until the peppers are soft. Add Pasta Sauce bring to a boil then simmer.

Cheese Mix
2 c Cottage Cheese
2-3 eggs
2 Tbs Parmesan Cheese
Garlic Salt
Parsley Flakes
Combine all ingredients

Mozzarella cheese
No Boil Lasagna noodles

Layer:
Sauce
Noodles
Cheese Mixture
Mozzarella Cheese
REPEAT ... end with sauce, top with Mozarella

Bake 350 for 1 hour.
(once again I eye ball everything when I cook so amounts are an estimation, you might have to experiment a little, sorry!!)

HAWAIIAN CHICKEN

HAWAIIAN CHICKEN

10-12 chicken tenders or 4-5 chicken breasts
1/2 cup soy sauce
2 cups water
3/4 cup brown sugar
1 can crushed pineapple
2 garlic cloves, grated
1 Tb. grated ginger
1/4 package green onions, chopped finely

Mix all ingredients (except chicken) in a big bowl. Place chicken in a big ziploc bag with mixture and marinate overnight. Cook all day in a crock-pot. Shred chicken and serve over rice.

CORN CHOWDER

CORN CHOWDER

1/2 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
2 cups chicken broth
2 cans cream-style corn
1 can sweet corn
2 teaspoons salt
ground black pepper to taste
2 cups half-and-half

Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the chicken broth, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.

CREAMY HAM AND POTATO SOUP

Creamy Ham and Potato Soup

(recipe by Kathy Ehlert)

Ingredients
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

DirectionsCombine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Jalepeno Jelly

1 cup fresh jalapenos, chopped (use gloves) leave in just a few seeds to make hotter
3 bell peppers, chopped (red and green)
6 1/2 c. sugar
1 1/2 c. white vinegar
1 6-oz container liquid pectin
Cook 1st 4 ingredients until reaches a boil. Stir in pectin. Boil, stirring for 2 minutes. (recipe said 5 minutes, but it was too long) Remove from heat. Can add few drops of red or green food coloring. Skim off any foam. Can and process in jars.

This stuff is YUM! It's really good if you spread it thick over a block of cream cheese, and eat it with crackers. Club or Wheat thins are the best crackers to use. It's almost like a cheese ball covered with jelly. If you like sweet and spicy you will LOVE IT!

Green Chile Verde Enchiladas

Saw this recipe on my sister's wedding photogs blog. Tried it, LOVED it. I even made it for a Latin family in my ward that I had to take dinner to, and got complimented! That's pretty good for it being a mexicanish dish! hehe

2 cups shredded chicken
2 green onions sliced
3 tablespoons cream cheese at room temperature
1 1/3 cup grated monterey jack cheese
2 cans 7 oz salsa verde
2 tablespoons chopped green chiles
1/2 cup fresh cilantro chopped
2/3 cup heavy whipping cream
1/4 cup vegetable oil
8 white corn tortillas

1. preheat the oven to 350. in a medium bowl, thoroughly combine the meat, green onions, cream cheese, and 1 cup of jack cheese. set aside

2. in a blender or food processor, combine salsa verde, chiles, cilantro, and cream. blend until smooth.

3. heat the oil in a frying pan. (do not put ALL the oil in at once, do it in small amounts) place 1 tortilla at a time in the hot oil, and leave for 5 to 10 seconds or until softened. turn the tortilla over and soften the other side. drain over skillet and place on paper towel. repeat until all 8 tortillas are softened and drained.

4. place 1/8 of the turkey mixture in the center of each tortilla. roll tightly and place, seam side down, in a baking dish. pour the salsa verde cream sauce over the enchiladas and sprinkle remaining jack cheese over the top.

5. bake until heated through and bubbly, about 20 minutes. serve immediately. Serves 4.

Scones... Bread Dough

I am lazy, and just use my bread machine to make dough for scones/rolls. Here is the recipe that I love.

1 C warm milk
3 C Flour
3 1/2 Tbsp Sugar
1 tsp Salt
1 1/2 tsp Fast rise Yeast
3 Tbsp Butter

Add ingredients in the order you see. Turn on Bread machine to dough.
Make rolls or scones.

Oatmeal Chocolate Chip Cookies

I've been looking for a good recipe for these, and tried this one. LOVE them. A tad bit salty for my flavor, but my husband thought they were fine. I'll try a little less salt next time.

1 Cup Butter or Margarine
1 Cup Brown sugar
1/2 Cup Sugar
1 tsp Vanilla
2 Eggs
2 Cups Flour
1/2 tsp Salt
2 tsp Baking Powder
2 Cups Oatmeal
1 1/2 Cups Chocolate Chips

Cream Butter and Sugars until light and fluffy. Add eggs and vanilla. Sift together flour, baking powder, and salt. Add to creamed mixture. Stir in Oats and Chocolate Chips.
Bake for 10-12 min at 350.

Recipe from the back of the Kirkland bag of Chocolate Chips.

Candied Coconut Sweet Potatoes

One of my friends brought this dish to our Thanksgiving dinner & I am addicted to it! Her Sis-In-Law has a whole slew of yummy recipes HERE.

4 C mashed Sweet potatoes (4 med sweet potatoes or abt 2 large sized cans)

6 Tbs Sugar

6 Tbs butter (no margarine), softened or melted

2 eggs, beaten

1/2 can Sweetened Condensed Milk (eyeball it)

1 t vanilla

Topping: If you're feeling naughty you can double this part :)

1 C brown sugar

1 C sweetened coconut flakes

6 Tbs melted butter

Note: You can make these up to a day or two ahead of time, just keep them well covered in the fridge and don't put the topping on until just before baking. You could mash it all up by hand, but an electric mixer works great. I don't like it completely pureed, so I mix it just until everything is incorporated but there are still some sweet potatoes in larger chunks.

Spread this mixture evenly into a 9 x 13 pan.For the topping, combine brown sugar and coconut and then pour melted butter over and combine. Mmm...Take a pinch of the buttery-sugary mixture and put it in your mouth. Chew. Swallow. Then sprinkle the rest evenly over the sweet potatoes in the pan.

Bake in a 350 degree oven for about 40-50 minutes. It will be more or less depending on the size of dish you use, whether you double the topping, etc. But the top should be nice and browned and bubbly so just keep an eye on it. The sugar and butter caramelize the coconut to create crunchy, chewy, sweet, thanksgiving-y heaven in a pan.

Did I mention kids will eat this like candy? Probably because it pretty much is candy. But who doesn't like a side of candy with their turkey??Make these for your holiday and be the star of the party!