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

Blueberry Pancakes - Father's Day

It's father's day and the dad in this house loves blueberry pancakes. So first thing this morning I searched my go to cooking site, Cooks Illustrated. Here they are!

Blueberry Pancakes

1 TBSP lemon juice

2 cups milk

2 cups all purpose flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp table salt

1 large egg

3 TBSP unsalted butter - melted and cooled

2 tsp vegetable oil

1 cup fresh blueberries

1. Whisk together lemon juice and milk in large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl, pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12 inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 TBSP blueberries over each pancake. Cook pancakes until large bubbles begin to apper, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Source: Cooks Illustrated

Avocado Corn Salsa

This dip came from my church cookbook, Inspired Cooking. A friend of mine made a similar dip for her daughters birthday party and I had to search for one just like it. This has been in the cookbook the whole time right under one of my other favorite dips, Vulture Dip. I can't believe I haven't tried it before.

Avocado Corn Salsa

2 1/2 cups frozen corn, thawed

1/4 cup chopped red onion

1/4 cup chopped red, yellow or orange pepper

1 medium tomato, seeded and chopped

3 avocados, chopped

1/4 cup chopped fresh cilantro

2 TBSP white wine vinegar

1/2 tsp salt

Juice of 1 lime

Combine all ingredients in serving bowl. Cover and chill. Serve with tortilla chips

Lemon Crinkles

I stumbled upon this recipe when I was volunteering at the Ronald McDonald House Charlotte. During my shift a cookie crew came in and baked these cookies. Normally I am all about chocolate in a cookie. If it doesn't have chocolate chips, i usually skip it! These smelled so good I had to try one and boy am I glad I did. If you volunteer to be a cookie crew you are asked to leave the recipe so people with food allergies are aware of the ingredients. Well... I copied the recipe they left behind and went home to make them. The recipe below is doubled from the one I copied. They turned out perfect!

Lemon Crinkles

1 cup shortening (Crisco)

2 cups brown sugar

2 eggs

2 TBSP lemon zest

3 cups flour

1 tsp baking soda

1 tsp cream of tarter

1/2 tsp salt

1/2 tsp ginger

Cream shortening and sugar. Add eggs and lemon zest. Combine flour, soda, tarter, salt and ginger. Add to sugar mixture until just combined. DO NOT OVER MIX. Shape into balls and roll in sugar. Bake 10 to 12 minutes at 350 degrees.

Cinco De Mayo

Just a few recipes to celebrate:

Chicken Enchiladas

Pronto Refried Beans

Guacamole

Creamy Taco Mac

Taco Soup

Vulture Dip

Key Lime Bars

Pronto Refried Beans

These are quick and tasty. Perfect side for any mexican meal, or just serve them with chips!

Pronto Refried Beans

1 (14 1/2 oz) can diced mexican style tomatoes, undrained

1 (31 oz) can refried beans

1 tsp chili powder

1/2 tsp cumin

1 cup cheese - Queso Fresco or Shredded Cheddar.. whatever you have

Garnish: Cilantro sprig

Stir together and place in lightly greased 2 quart baking dish. Top with cheese. Bake at 350 degrees for 25 minutes. Let stand 5 minutes before serving. Garnish with cilantro sprig.

Source: Southern Living

Snickerdoodle Muffins

Wow are these things yummy! They were featured on Tasty Kitchen! I found that I overfilled the muffin cups and had dough leftover. Next time I will try to make 18 muffins. The are worth the time to make!

Snickerdoodle Muffins

1 cup butter, softened

1 cup sugar

2 eggs

2 tsp vanilla

2 1/4 cup flour

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp cream of tartar

1/2 tsp salt

1 cup sour cream

1/4 cup buttermilk

For Topping

2/3 cup sugar

2 TBSP cinnamon

Preheat oven to 350. Prepare pan with muffin liners.

Cream butter and sugar until fluffy. Add eggs and vanilla.

In separate bowl combine dry ingredients. Add half of dry ingredients to the creamed mixture and combine. Add the sour cream & buttermilk and mix. Add the remaining dry ingredients and mix until smooth.

In separate bowl combine sugar & cinnamon together for the topping. Use a scooper and plop a scoop of batter into the topping bowl. Gently roll the batter in the cinnamon sugar. Place the ball into the muffin liner.

When all the batter is all used, sprinkle the remaining topping mixture on the muffin tops.

Bake for 15 - 18 minutes.

Source: Tasty Kitchen

Ground Beef, Mushroom & Bacon Stroganoff

This was posted on Mel's Kitchen Cafe blog. It is yummy! I choose to serve it over rice instead of noodles. Easy weeknight dinner.

1 tsp olive oil

6 oz turkey bacon

8 oz sliced mushrooms

1/4 tsp salt

1 1/2 pounds lean ground beef

1 medium chopped onion

2 cloves garlic, minced

1/2 tsp salt

1/2 tsp pepper

1/4 cup flour

2 TBSP tomato paste

1 cup beef broth

1 TBSP worcestershire sauce

1/2 tsp paprika

1 cup sour cream

1/4 cup chopped fresh parsley or 1 tbsp dried

Cook egg noodles or rice for serving.

In a 12 inch nonstick skillet, heat olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute. Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate with the bacon.

In same pan brown beef with onion, garlic, salt and pepper. Cook until meat is no longer pink and drain grease.

Stir in flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium. Add mushrooms and bacon back to pan. Remove from heat and stir in sour cream. Mix well. Serve as desired (rice or noodles).

Vulture Dip

Watch the crowd devour this one, just like vultures!

Vulture Dip

1 (10oz) package frozen chopped spinach, thaw and squeeze out all liquid

1 cup diced tomatoes, drained

1/2 cup picante sauce

1 8oz package cream cheese, softened

1 teaspoon cumin

2 cups shredded Mexican Cheese blend

Combine spinach, tomatoes, picante sauce, cream cheese and cumin in a bowl. Fold in 3/4 of shredded cheese. Spoon into shallow, oven proof serving dish. Top with remaining cheese. Bake at 350 degrees for 30 minutes. Serve with tortilla chips.

Source: Inspired Cooking - First Presbyterian Church Cookbook

Grilled Flank Steak with Horseradish Sauce

This is my favorite marinade for flank steak.

Flank Steak Marinade

1 onion, chopped

3 cloves garlic, chopped

1/2 cup olive oil

1/4 cup white wine vinegar

2 TBSP Worcestershire sauce

2 tsp sugar

1 tsp salt

1 tsp pepper

Combine all ingredients in ziploc bag. Marinate 8 hours, turning occasionally.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or to desired degree of doneness. Cut steak diagonally across the grain into thin strips. Serve over salad greens with Horseradish Sauce.

Horseradish Sauce

1 8oz sour cream

4 TBSP horseradish

2 TBSP white wine vinegar

1 TBSP mayonnaise

1 TBSP fresh chopped parsley

1/2 tsp salt

1/8 tsp pepper

Source: Southern Living

Chicken Noodle Soup Casserole

This casserole was highlighted on Tasty Kitchen. We love chicken noodle soup so I knew I needed to try it. As soon as I had assembled the casserole I went to the computer to type it up. It looked and smelled so yummy I was certain it would become a favorite!

Chicken Noodle Soup Casserole

4 chicken breasts

12 oz spaghetti noodles

1 whole onion, chopped

2 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/4 cup butter

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

splash milk ( I added this to the recipe)

Salt and Pepper, to taste

1/2 TBSP dried thyme - the original recipe called for dried parsley - I used what i had

Crushed ritz crackers

Boil chicken for 20 minutes and shred.

Saute vegetables and garlic in butter until softened.

Combine soups, sour cream, chicken, and vegetables in large bowl.

Add seasonings.

Cook pasta, drain and add to bowl to combine. ( I broke pasta in 2 inch pieces before cooking to make combining the ingredients easier.)

Add milk if needed.

Transfer to greased 9 x 13 baking dish. I used two 8 x 8 pans and froze one.

Bake at 350 degrees for 30 minutes or until bubbly.

Remove from oven and sprinkle with crackers and bake 5 to 10 more minutes.

Source: Tasty Kitchen

Roast Potatoes

Perfect Side for the perfect meatloaf. This recipe came from Cook's Illustrated. I love how detailed their recipes are. No way you can mess these up!

Roast Potatoes

2 pounds red potatoes, scrubbed clean, dried, halved and halved again

3 TBSP extra-virgin olive oil

Kosher salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes and olive oil in medium bowl to coat; season generously with salt and pepper and toss again to blend.

2. Place potatoes flesh side down, in a single layer, on shallow roasting pan; cover tightly with foil and cook about 20 minutes. Remove foil; roast until side of potato touching pan is crusty golden brown, about 15 minutes more. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.) Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5-10 minutes more. Remove from oven, transfer potatoes to serving dish (again, using metal spatula and extra care not to rip crusts), and serve warm.

Meatloaf - Comfort Food at It's Best!

This meatloaf recipe came from my sister-in-law. It is the ultimate comfort food. We have a neighborhood restaurant that serves meatloaf on Monday nights.. Lupies.. it is soo yummy. This meatloaf actually tastes as good!

Meatloaf

1 1/2 pound ground sirloin

1/2 pound sausage (Neeses)

1 medium onion, chopped

1 egg, slightly beaten

1/2 tsp worcestershire sauce

dash Tabasco

Salt and pepper to taste

1/2 cup fresh bread crumbs, approx. 2 slices

1 can diced tomatoes ( basil, garlic & oregano), drained - save juice

Mix together meat, onion, egg, seasonings and bread crumbs.

Add tomatoes and mix.

Form into thick loaf and put into baking dish.

Pour juice over loaf.

Bake at 350 degrees for an hour.

Spinach-Black Bean Lasagna

This is a wonderful vegetarian lasagna! Not being a vegetarian I always struggle with preparing meals to take to someone who is. This has become my favorite. Hearty because of the black beans and a nice alternative to a basic lasagna.

Spinach-Black Bean Lasagna

2 large eggs, lightly beaten

1 15oz container ricotta cheese

1 10oz package frozen chopped spinach, thawed and drained

1/4 cup fresh cilantro

1/2 tsp. salt

4 cups shredded Monterey Jack cheese with peppers

2 cans black beans, rinsed and drained

1 (2 pound 13oz) jar pasta sauce ( I use Ragu because that is the one i have found to come in that exact size)

1/2 tsp cumin

9 precooked lasagna noodles

Stir together first 5 ingredients and 1 cup Monterey Jack cheese; set aside

Mash beans with potato masher or fork in a large bowl; stir in pasta sauce and cumin. Spread one-third of bean mixturee on bottom of a lightly greased 13x9 inch baking dish.

Layer with 3 noodles, half of spinach mixture, and 1 cup cheese; repeat layers. Spread with one-third bean mixture; top with remaining 3 noodles and remaining bean mixture.

Bake, covered, at 350 for 1 hour; uncover and top with cheese. Bake 5 more minutes or until cheese melts.

Source: Southern Living