Chili

Ingredients:

1 1/2 lbs of stew meat (I use round steak because it's lean) diced into chunks ( I used ground beef)
1-2 tsp olive oil (I didn't need to use olive oil )
1 medium onion, diced
1 stalk of celery, diced
6 cloves of garlic, chopped
1/2 red, yellow or orange bell pepper, diced (I used a green bell pepper)
1/2 jalapeno, diced (optional)
2 16 oz cans diced tomatoes
2 tsp cumin powder
3 tbsp chili powder
1 tsp black pepper
2 tsp salt
1/2 tsp oregano
1 tsp garlic powder
1 tsp sugar
2 tbsp vinegar
1 7 oz can of whole green chiles, diced (I used 2 4oz cans of diced green chilies)
2 15 oz cans of tomato sauce
1 16 oz kidney or black beans
2 16 oz can chili or pinto beans

Directions:
Heat olive oil in a large Dutch oven. Once the pot is hot, add beef and cook for 2-3 minutes, stirring occasionally then add onions, celery, pepper, garlic and jalapeno (if using). Sauté for about 3-4 minutes before adding tomatoes, tomato sauce, green chiles and beans. Add all spices and vinegar, stir and either cook covered on low heat on the stove top,on low in your crock pot; or at 250 degrees in the oven. Cook all day stirring throughout the day if you can. Don't forget to take out the bay leaf before serving. Enjoy!

The Results:

This was the best chili I have ever made. I used what I had on hand. I didn't have any stew meat so I just used some ground beef. I'm sure the stew meat would have been fantastic too. I thought it was perfectly spiced and some thought it was too spicy. You can definitely adjust the spice level to your taste. I loved this chili. This recipe is Pam's from For The Love of Cooking. If I could find my picture I made Honey Cornbread with this. It was yummy!

Sugar Cookies

Ingredients:
1/4 cup and 2 tablespoons butter, softened
1/2 cup white sugar
1 eggs
1/4 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions:
1.In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2.Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3.Bake 6 to 8 minutes in preheated oven. Cool completely.


The Results:
I made these last night for our family party. They make about 2 dozen. They were simple and yummy! We decorated them with frosting and sprinkles. You should have saw my 3 years old cookie that he decorated. It was sky high with frosting and topped off with sprinkles. He ate it too quick to get a picture of it. I got the recipe from allrecipes and it would have made 60 cookies but I scaled it down to 15 and it made 2 dozen cookies for me. Just enough for not too many leftovers. They were perfect for our fun night. Isn't anything with sugar and then topped with sugar good?

Blogging Award

The Life and Loves of Grumpy's Honeybunch gave me the Kreativ Blogger award and I was so surprised and excited to get it. Thanks! Check her blog out because she has some AWESOME recipes.

So I guess I will pass this award on:
"Mommy? I'm Hungry" Rachelle has a great food blog. She makes the food look so yummy with her pictures.
The Open Pantry: Emily's blog is a new one that I have recently discovered. She makes all her food look mouth watering.
For the Love of Cooking: Oh Pam I couldn't forget giving you a blog award. Everything you make is Creative so you definitely deserve this award. Pam's food is the best. I have tried many of her recipes and they were all FANTASTIC.
Two Peas and Their Pod: Maria makes good looking food. Is food good looking? I always check out her site to see what she is cookin' up next.
The Hungry Housewife: Leslie's food blog is one you will always go back to. It is always fun to see what she is making up next. Oh and you just have to see the Oreo Turkey's she made. So cute!
Range Warfare
Jan makes some good comfort food. Everything she makes feels like home.

Pumpkin Seeds

Ingredients:
Pumpkin seeds
2-3 Tbs Olive Oil
Generous amount of Salt
Dash of Pepper (optional)
Seasoned Salt (optional)

Directions:
Let your pumpkin seeds dry over night on a cooking sheet. Once dry add Olive Oil, salt and pepper and a little Seasoned salt. Mix this all together and Bake in oven at 250 for about an hour or until golden brown. All of the seasoning are up to you really. You can add what you like. ENJOY!

The Results:
I love pumpkin seeds. Every Halloween my Mom would keep the pumpkin seeds and toast them. So it reminds me of when I was a little girl. Now I am showing my boys.
You can adjust the seasonings to your taste. I would say salt is a must though and be generous with it.

Chicken Noodle Soup

Ingredients:
1 Tbs. Olive Oil
2/3 cup onion (chopped)
1/2 cup celery (chopped)
48 oz box chicken broth
2 cans chicken broth
2 chicken breast (cooked)(shredded)
2/3 cup of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
salt and pepper

Directions:
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.

The Results:
This soup is so easy to make and it is so good. My boys were sick so I made some soup and it was good on the chilly day that it was. I love making soups when it is cold. ENJOY!

Downeast Maine Pumpkin Bread

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

The Results:

I've made this recipe a couple times. I love pumpkin bread and this recipe is so easy and tastes so good. The only thing different I did was use two 9X5 loaf pans. I got the recipe from allrecipes. ENJOY!

Tuna Melt

Blog Chef recipe

Ingredients:

2 (6 oz) cans solid white tuna (well drained)

¼ cup mayonnaise (or use more if desired)

1-2 tablespoons lemon juice

1 large celery rib (finely chopped)

2 green onions (finely chopped)

1 tablespoon fresh parsley (finely chopped)

seasoning salt (to taste)

ground lemon pepper or black pepper (to taste)

4 slices French bread (or Italian or Sour Dough will work)

4 tomato slices

4 slices Swiss cheese (or shredded Swiss)

Butter or margarine (for cooking)

Directions:

Step 1: In a bowl combine tuna fish, mayonnaise, lemon juice, celery rib, green onions, and parsley. Add seasoning salt and lemon or black pepper to taste, and mix well.

Step 2: Compile the sandwich by layering a slice of bread, then the tuna mixture, some Swiss cheese, then tomato’s followed by more Swiss cheese. Butter a slice of bread and lay it on top of the sandwich (butter side up).

Step 3: Heat your skillet or griddle on medium heat. Place the sandwiches butter side down into your skillet. Lightly butter the slice of bread that’s facing upwards. Cook for a few minutes until nicely browned (watch them so they don’t burn) and with a metal spatula (use plastic if using a non-stick pan) flip sandwich over and cook on the other side until it’s browned. Remove from pan and serve immediately.

The Results:

I know this is such a simple sandwich and you could make a tuna melt however you want but I wanted to try it just how Blog Chef Bobby had made it. I thought this was a great sandwich and will definitely be making it again. Thanks for the yummy recipe Bobby.

Pancakes

Ingredients:

1 large egg

1 cup all purpose or whole wheat flour

3/4 cup milk

1 tablespoon granulated or packed brown sugar

2 tablespoons vegetable oil

3 teaspoons baking powder

1/4 teaspoon salt

Butter, stick margarine or shortening

Directions:

1. Beat egg in medium bowl with hand beater until fluffy. Beat in remaining ingredients except butter just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.

2. Heat griddle or skillet over medium heat or to 375 (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with butter if necessary.

3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancake until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.

The Results:

I changed some things about these pancakes. I added another teaspoon of sugar. I added 3 tablespoons more of milk. We like our pancakes thinner. At first they were too thick and didn't even bubble on top so I thinned it out. They turned out perfect and my husband loved them. I got the recipe out of my Betty Crocker Cookbook.

Beef and Barley Soup

Ingredients:
1 1/2lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2-3 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1 cup mushrooms (quartered)
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5oz) diced tomatoes, undrained
3 cans (14 oz each) beef broth (I think you need 4 cans of broth)
1 cup frozen sweet peas, thawed

Directions:

1.Spray 5 to 6 quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.

2. Cover; cook on Low heat setting 9-10 hours

3. Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

The Results:

This soup was super good. My only recommendation would be to add an extra can of broth and to add more salt and a LITTLE more pepper. You just will have to taste it to your liking. I also added the mushrooms. Add if you want. You could add in potatoes too. Everything else was perfect. My husband wanted his topped with cheese. I thought it was good without. It was a quick and easy dinner. I got the recipe out of my little crockpot recipe book. ENJOY!

TRY IT....YOU'LL LIKE IT...... Brownies

Mmmmm... Don't they look good?

Ingredients:

1 box of Brownie Mix (I used Krusteaz)

1 (15 oz) can black beans (drained and rinsed)

1 cup water

Directions:

Preheat oven to 350. Put the brownie mix in a medium bowl. Drain and rinse the black beans and put it in the blender with the cup of water. Blend till it is all together. Add it to the brownie mix. Whisk it up. Spray pan. Then add to pan. I used an 11X7 inch pan but you can use whatever you want. Just follow the back of the brownie box as directed. I left my brownies in the oven for about 35-40 minutes. Just until the knife comes out clean. ENJOY!

The Results:

Don't let the black beans fool you. I made these brownies the other day for an activity. They could not believe what I was doing. My sister in law gave me this recipe after I had tried these at her house. I could not believe how moist and delicious they were. Hey I guess if you ever run out of eggs you always have a back up. You just have to try this though. You won't believe how good they are. I wouldn't lie to you. Go make them. Serve them up with some vanilla ice cream. YUM!

White Enchiladas

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cooked chicken breast meat (salt and pepper your chicken)

1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk (I used 1/3 cup)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

The Results:

This is a oldie but a goodie. I've posted it before but decided I wanted to add some new pictures. Also it was at the beginning of my blog and I thought it needed to make an apperance today. Anyways, I love these enchiladas. They are so good and a different change from the red and green sauce enchiladas. I know some of you don't use canned soups but you can always change that with whatever you use. Also you can use Monterey Jack, Pepper Jack or Colby cheese. I've made it with Pepper Jack and I love it with Pepper Jack cheese but my 3 year old thinks it is too spicy when I use it. My mom use to make these when I was little and I did not like them but I guess when you get older your palate changes. This recipe is also on allrecipes. Enjoy!

Homemade Salsa

Ingredients:
10 fresh tomatoes
2-3 green onions
2-3 cloves of garlic
Handful of cilantro
2 jalapenos, seeded and deveined (unless you want it spicy)
Sea salt and fresh cracked pepper to taste

Directions:
Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
NEXT.......
Place tomatoes, garlic, green onions, cilantro, jalapenos, sea salt and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!

The Results:
I loved this salsa. I've never made homemade salsa and this was just so quick and easy and I will definitely be making it again. Loved, loved, loved it Pam from For The Love of Cooking. Thanks for the awesome recipe as usually. Also I put my ingredients in the blender and it worked just fine.