Mom's Chili

Well it's almost been an entire year since my last post and I have absolutely no reason for it!  Here in the Carolinas we have just had a very mild weather weekend and now we are beginning to cool down.  It is rainy and cool which is the perfect time for chili.  This is the recipe my mom gave me years ago.  I think the tomato soup is the secret ingredient!

Mom's Chili

2 pounds ground beef

2 cans tomato soup

2 cans zesty style diced tomatoes

2 cans mild bushs chili beans

2 green peppers, diced

2 onions, diced

4 TBSP chili powder

Brown the ground beef and add the onions and green pepper at the end to soften.  Drain and add all the other ingredients.  Simmer

Serve with fritos, sour cream and shredded cheddar.

Enjoy!  

Blueberry Buckle

• Streusel
• 1/2cup unbleached all-purpose flour (2 1/2 ounces)
• 1/2cup packed light brown sugar (3 1/2 ounces)
• 2tablespoons granulated sugar
• 1/4teaspoon ground cinnamon
• pinch table salt
• 4tablespoons unsalted butter (1/2 stick), cut into 8 pieces, softened but still cool
• Cake
• 1 1/2cups unbleached all-purpose flour ( 7 1/2 ounces)
• 1 1/2teaspoons baking powder
• 10tablespoons unsalted butter (1 1/4 stick), softened but still cool
• 2/3cup granulated sugar (about 4 3/4 ounces)
• 1/2teaspoon table salt
• 1/2teaspoon grated lemon zest
• 1 1/2teaspoons vanilla extract
• 2large eggs , room temperature
• 4cups fresh blueberries (about 20 ounces), picked over

INSTRUCTIONS

1. 1. For the streusel: In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Transfer streusel to small bowl and set aside.

2. 2. For the cake: Adjust oven rack to lower-middle position; heat oven to 350 degrees. Spray 9-inch round cake pan with 2-inch sides with nonstick cooking spray, line bottom with parchment or waxed paper round, and spray round; dust pan with flour and knock out excess.

3. 3. Whisk flour and baking powder in small bowl to combine; set aside. In standing mixer fitted with flat beater, cream butter, sugar, salt, and lemon zest at medium-high speed until light and fluffy, about 3 minutes; using rubber spatula, scrape down bowl. Beat in vanilla until combined, about 30 seconds. With mixer running at medium speed, add eggs one at a time; beat until partially incorporated, then scrape down bowl and continue to beat until fully incorporated (mixture will appear broken). With mixer running on low speed, gradually add flour mixture; beat until flour is almost fully incorporated, about 20 seconds. Disengage bowl from mixer; stir batter with rubber spatula, scraping bottom and sides of bowl, until no flour pockets remain and batter is homogenous; batter will be very heavy and thick. Using rubber spatula, gently fold in blueberries until evenly distributed.

4. 4. Transfer batter to prepared pan; with rubber spatula, using a pushing motion, spread batter evenly to pan edges and smooth surface. Squeeze handful of streusel in hand to form large cohesive clump; break up clump with fingers and sprinkle streusel evenly over batter. Repeat with remaining streusel. Bake until deep golden brown and toothpick or wooden skewer inserted into center of cake comes out clean, about 55 minutes. Cool on wire rack 15 to 20 minutes (cake will fall slightly as it cools).

5. 5. Run paring knife around sides of cake to loosen. Place upside-down plate (do not use plate or platter on which you plan to serve the cake) on top of cake pan; invert cake to remove from pan, lift off cake pan, then peel off and discard parchment. Re-invert cake onto serving platter. Cool until just warm or to room temperature, at least 1 hour. Cut into wedges and serve.

source: Cook's Illustrated

Farmhouse Style Chicken and Corn Chowder

Perfect rainy day soup! Sl0w Cooker too!

2 slices bacon, chopped

1 large onion, minced

6 garlic cloves, minced

1 TBSP tomato paste

1/2 tsp dried thyme

1/4 cup flour

5 cups chicken broth

1 pound red potatoes, cut into 1/2 inch pieces

2 carrots, peeled and sliced

2 bay leaves

1 pound boneless chicken breasts

salt pepper

1 cup frozen corn

1 (15oz) can creamed corn

1/2 cup heavy cream or half and half

2 tsp minced chipotle chiles in adobo

Cook bacon in a 12 inch skillet over medium heat until crisp and browned, 5 minutes. Remove to a paper towel lined plate using a slotted spoon. Add the chopped onion and cook until softened, 5 to 7 minutes. Add the garlic, tomato paste, and thyme and cook until fragrant, about 1 minute. Stir in the flour and cook for 1 minute. Whisk in 2 cups of the broth, scraping up any browned bits. Transfer to slow cooker.

Add remaining 3 cups broth, potatoes, carrots, and bay leaves to the slow cooker. Season chicken with salt and pepper and nestle into the mixture. Cover and cook on low until chicken is tender, 4 to 6 hours.

Transfer chicken to cutting board and shred. Add it back to the slow cooker, along with the creamed corn, frozen corn, cream and chipotle chiles. Continue to cook until everything is heated through, another 10 to 15 minutes. Remove bay leaves, season with salt and pepper and serve garnished with bacon.

Serve with some crusty bread!

Source: adapted from America's Test Kitchen, Slow Cooker Revolution &

Pink Parsley Food Blog

Chocolate Chip Cookie Bars with Pretzel Crust

This was recently posted on the Tasty Kitchen Blog. I love cookie dough! I can eat it by the spoonful. These are yummy! Give them a try.

Chocolate Chip Cookie Bars with pretzel crust:

Cookie dough:

3/4 cup unsalted butter, at room temp

3/4 cup sugar

3/4 cup brown sugar

2 large eggs

1 & 1/2 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

3/4 tsp kosher salt

1 bag (11 oz) milk chocolate chips

Crust:

3 1/2 cups pretzels, crushed

3/4 cup unsalted butter, melted

Preheat oven to 350. Line a 13 x 9 pan with parchment paper.

Beat butter and sugars until creamy. Add eggs and vanilla, beating until just blended.

Combine flour, soda and salt. Gradually add to sugar mixture. Stir in chocolate chips.

For the crust, combine pretzels and butter. Spread mixture over the bottom of the prepared pan and bake for 8 minutes.

Here's the hard part: Drop large spoonfuls of cookie dough over pretzel crust. Using clean fingers, carefully spread the batter over the crust.

Bake for 25 minutes. Remove when the bars are golden brown. When bars are cooled, remove from pan and cut.

Source: Tasty Kitchen Blog

Chocolate Peanut Butter Pie

Several food bloggers posted peanut butter pies in honor of a food bloggers husband who passed away unexpectantly. I had never made a peanut butter pie before, but decided to give one a try. I went to the Pioneer Woman's website and made her version which was so quick and easy. It is very rich so be sure to cut the slices small.

Chocolate Peanut Butter Pie

Crust:

25 oreos - crushed

4 TBSP butter, melted

Pie Filling:

1 cup Creamy Peanut Butter

1 package of softened cream cheese

1 1/4 cup powedered sugar

1 package (8oz) Cool Whip, Thawed

Crust:

Combine the crushed oreos and butter. Press into pie pan and bake at 350 for 5 to 7 minutes, or until set. Remove from oven and allow to cool completely.

Filling:

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed. Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Source: Pioneer Woman

Double Chocolate Gooey Butter Cake

The minute I saw this recipe I knew I had to try it. I have grown up with my mom making Butter Bars and these are just a chocolate version. I am a sucker for chocolate.

Double Chocolate Gooey Butter Cake

1 18.25 ounce package chocolate cake mix

3 large eggs

1 cup butter

1 8oz package cream cheese at room temperature

3 tbsp unsweetened cocoa powder

1 16 oz box powdered sugar

1 tsp vanilla extract

Whipped cream, for topping (optional)

1. Preheat oven to 350 degrees. Spray 9x13 pan with Pam.

2. In large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

3. In stand mixer bowl with paddle attachment, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the powdered sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using rubber spatula spread the filling over the batter in the pan.

4. Bake the cake for 40 to 50 minutes. Be careful not to overcook it. The center should still be a little gooey. Let cool completely before cutting. Serve with whipped cream, if desired.

Source: Paula Deen for Food Network Magazine

Honey Bear Chicken

This recipe was linked up to one of my favorite food blogs. I noticed it because I was on a hunt for another marinade for grilled chicken. We love the grilled chicken with mustard dill sauce we got from my friend debbie, but we wanted one that was a bbq flavor. This one is great. Try it for your next cookout.

Honey Bear Chicken

1 cup tomato sauce

1/4 cup cider vinegar

1/4 cup oil

2 TBSP honey

2 tsp chili powder

1/2 tsp salt

dash cayenne powder

Bring all ingredients to a boil. Reduce heat to low and simmer. Stirring often until thickened.

Let cool. Pour over chicken and toss. Marinate 2 to 3 hours or overnight. Grill.

Source: Our Treasured Home