4 slices bacon 1-1/2 pounds ground chuck 1 medium onion, chopped 1 medium red pepper, chopped 2 garlic cloves, minced 1 teaspoon kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 cup tomato paste 1/2 cup water 1 can (14 ounces) jellied cranberry sauce 2 tablespoons unsweetened baking cocoa 1 can (14-3/4 ounces) diced tomatoes 1 can (10 ounces) diced tomatoes with green chilies 1 can (8 ounces) tomato sauce 2 cups reduced-sodium chicken broth 1 can (15 ounces) black beans, rinsed and drained 1 can (15 ounces) chili beans 1 teaspoon hot pepper sauce
In a stockpot, cook bacon over medium heat until crisp, about 10 minutes. Drain on paper towels; crumble bacon and set aside for garnish. Drain bacon drippings, reserving 1 tablespoon drippings in a small bowl. In the same pan, cook beef over mediumhigh heat until no longer pink, about 8 minutes. Remove beef and set aside. Drain and discard beef drippings. Return reserved bacon drippings to the stockpot; heat over medium-high heat. Add onion and red pepper; cook about 5 minutes, stirring frequently, until softened. Add garlic and salt; cook for 2 minutes. Add chili powder, cumin, oregano, paprika, cayenne pepper, tomato paste and water; cook 5 minutes, stirring frequently. Add cranberry sauce; cook 3 minutes longer. Stir in cooked beef, cocoa, both cans of tomatoes, tomato sauce, broth and both cans of beans. Reduce heat to low. Simmer, uncovered, about 1-1/2 hours or until chili thickens slightly, stirring occasionally. Stir in hot sauce. Top individual bowls with reserved crumbled bacon. Serve with other toppings of your choice: sour cream, shredded smoked cheddar cheese and/or chopped green onions. Makes 10 to 12 servings
Hostess Cupcakes CAKES: 1/2 c Plus 2 tbsp Flour 2 1/2 tb Cocoa powder 3/4 ts Baking soda 1/4 ts Salt 1/2 c Sugar 1/2 c Water 3 tb Vegetable oil 1 1/2 ts Distilled white vinegar 1 ts Vanilla extract FILLING: 1 c Heavy whipping cream 6 oz Finely chopped white chocolate GLAZE: 3 oz Finely chopped bittersweet chocolate 3 tb Boiling water ICING: 1 tb Egg white, at room temperature 1 pinch cream of tartar 1/2 c Plus 2 to 3 tbsp confectioner's sugar Make the cupcakes: 1. Position a rack in the center and preheat oven to 325F. Lightly butter twenty−four 1−3/4" x 3/4" (1−oz) muffin of biscuit cups. 2. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin.) 3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack. Hostess Cupcakes
2 Cup Flour 1−1/2 Cup Sugar 1 Tablespoon Baking Powder 1/2 Teaspoon Salt 1/2 Cup Vegetable Oil 3/4 Cup Cold Water 2 Teaspoon Vanilla 7 Egg Yolks 7 Egg Whites 1/2 Teaspoon Cream of tartar
6 Tablespoon Flour (rounded) 1−1/2 Cup Butter & Crisco mixture 1−1/2 Cup Sugar 1 Cup Cold Milk (scant) 2 Teaspoon Vanilla
In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake 45−50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half.
Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately.
6 oz Chobani Greek pomegranate yogurt ½ scoop Omega-3 chia seed ¼ cup Bare Naked Fit Triple Berry granola 1/8 cup fresh blueberries* * Substitute frozen blueberries as needed Stir Greek yogurt well to mix in fruit on bottom of container. Add chia seed, blueberries and granola as you wish. Serves 1. 340 calories; 53 grams carbohydrate; 6 grams fat; 20 grams protein.
8 cups water 2 cups Steel Cut Oats Directions: Combine water and oats in crockpot. Set to low, and allow to cook overnight 8 hours. Add a variety of toppings as you wish. Cranberries, fresh fruit, walnuts, almonds, cinnamon, Greek yogurt, or Chia seed.
Quinoa Salad Recipe with Pears and Baby Spinach in a Maple Vinaigrette
Quinoa adds vegan protein and heft to simple green salads- perfect for lunch or a light supper. Use pears or apples in this recipe- either one will work.
1 cup organic quinoa Sea salt 2 good handfuls of organic baby spinach leaves, washed, drained 1 large ripe pear, washed, stemmed and cored, cut into pieces 2 tablespoons fresh chopped parsley Sea salt and fresh ground pepper, to taste A handful of pecans, pan toasted and salted to taste For the Maple Vinaigrette Dressing:
4 tablespoons extra virgin olive oil 3 tablespoons golden balsamic vinegar 2 tablespoons pure maple syrup
Place the quinoa in a saucepan or a rice cooker. Add 2 cups fresh water, and a pinch of sea salt. Cover and cook on a low simmer until all the water is evaporated and the quinoa is tender- roughly 20 minutes. Fluff with a fork and dump it into a large salad bowl.
Add the baby spinach, pear, and chopped parsley to the quinoa and fluff.
Whisk together the vinaigrette, pour it over the quinoa salad and toss gently to coat. Season to taste with sea salt and ground pepper.
Just before serving, add the toasted pecans and lightly combine.
Makes four main course servings, six side dish servings.
1 cup crushed Kashi Blueberry Cluster cereal 1 cup Hy-Vee quick oats 1 cup honey 1 cup natural peanut butter 1 scoop Chia seed 1 cup dark chocolate chips ½ cup cranberries or dried blueberries ½ cup raisins 1 scoop vanilla 100% Healthy Whey Protein
Mix ingredients together and form into 1 inch rounds. Refrigerate until ready to serve. Excellent for a breakfast on the go, or a mid afternoon snack to keep you going! Feel free to experiment with your favorite mix-ins. Ask Ellen for more details and suggestions!
2 cans of El Paso Garbanzo Beans 1 16-oz can of whole tomatoes or 6 home grown tomatoes 6 to 8 white potatoes cut bite size 1 bermuda onion chopped 2 green peppers cut bite-size 1 lb. bacon cut bite size 2 cups chopped ham cut bite size 1 teaspoon oregano 1 teaspoon parsley 1 teaspoon sweet basil 1/2 to 3/4 tablespoon chili powder or red pepper to taste Throw in a few bay leaves Salt & Pepper to taste
Let all of this simmer in a big pot, perhaps a crock pot, for 4 to 5 hours. Water can be added if you feel it is not producing enough of its own juices. Remember, the longer it simmers, the better "dew" it will have on it! Happy eating!
2 eggs well beaten 6 oz. angel hair pasta 2 T. butter 1/3 cup grated Parmesan cheese Cook pasta according to package directions, being sure not to overcook. Drain. Stir butter into hot pasta. Mix in Parmesan cheese and eggs. Press this mixture into a greased 10 pinch pie plate to form a crust. Bake crust 5-8 minutes. Remove and fill with quiche filling as follows:
4 eggs, beaten 1 cup sour cream 1 cup cottage cheese 1/2 cup grated Parmesan cheese 4 T. flour 1 4poz. jar chopped pimiento, drained 3/4 cup crisp fried bacon pieces (can use 3 oz. bag precooked) 1 1/2 cups shredded Havarti cheese with dill Blend the eggs, sour cream, cottage cheese, Parmesan cheese and flour. Stir in shredded Havarti cheese, pimiento and bacon pieces. Pour mixture into pasta crust. Bake for 45-50 minutes or until knife inserted into center comes out clean. Let stand for 10 minutes before cutting and serving.
4 cups concord grapes removed from stems (I've never found these at the store, they are easy to grow, or you could purchase from a winery) 1 cup white sugar 1/3 cup flour 1/4 teaspoon salt 2 Tablespoon melted butter 9" pie pastry shell - unbaked 1/2 cup flour 1/2 cup sugar 1/4 cup butter
Wash grapes thoroughly. Slip skins from grapes, placing the skins in one bowl and the juice and pulp in a medium size saucepan. Simmer the juice and pulp unocvered for 5 minutes. Remove from heat and siv through a colander to remove seeds. Discard seeds. Mix together remaining pulp and juices, grape skins, 1 cup sugar, 1/3 cup flour, salt and melted butter. At this point you can pour this into a container and freeze to make your pie at a later date (stays good in a deep freeze for 1 year) or you can pour into an unbaked pastry shell. Bake in a preheated oven at 400 degrees for 25 minutes. Meanwhile, mix 1/2 cup flour, 1/2 cup sugar and 1/4 cup butter with a pastry blender until crumbly. Sprinkle this over the pie and bake this at a reduced heat of 350 degrees for another 25 minutes, or until the topping is just slightly golden. Remove from oven and let set at room temperature for at least 3 hours before slicing into it. Tip: Don't overfill the pie as it bakes up & could spill out. I usually make 5-10 pie fillings at a time. That way it is easy to whip up an amazing pie in no time through out the year!
Hope that makes sense! The pie filling really does freeze well. The pie I made for the Pella Pie Contest was from a pie filling that had been in my freezer for at least a year! Maybe I shouldn't tell people that :) But...it won first place because it was unique and full of rich flavor.
Stir in 2T margarine, 1/3 c grated parmesan cheese, 2 well beaten eggs. Form spaghetti mix into a crust in a 10" glass pie plate. (or can use square) Microwave on high uncovered for 2min.
Filling: 1lb ground beef and onion browned and drained. Stir in 8 oz or more of prego sauce.
Spread cottage cheese over spaghetti crust, then top with meat sauce, Microwave on high 6-7 mins. Covered with wax paper. Top with 1/2 c shredded mozarella cheese. Microwave on high 1 min or until cheese is melted.
Ingredients: 1 white onion 1 red sweet pepper 1 green sweet pepper 2 jalapeño peppers 4 tablespoons butter 2 cups milk 2 cups heavy cream 3 cups sharp cheddar cheese 2 cups chicken broth 1 tablespoon Dijon mustard 4 tablespoons flour 3 cloves garlic 1⁄4 teaspoon cayenne pepper Pinch nutmeg 1 pound Maine lobster, cut or shredded into small pieces 1 pound Maine crab, cut or shredded into small pieces
Directions: Chop onion and peppers into fine pieces. In a medium saucepan melt butter; cook and stir onion and peppers in hot butter over medium heat for about 3 minutes or until the vegetables are soft. In a large saucepan bring milk and cream to a low boil; add cheese and simmer on low. Do not overcook the cheese. Add all remaining ingredients, except seafood. Stir to blend. Add lobster and crab. Cook mixture for a short time, under 5 minutes. Makes 8 servings. Recipe from Kyle Barton of West Des Moines.
(3rd place student winner in the 23rd annual Cooking Contest! Recipe by Ariel Quintus.)
12 ounces hash browns
12 slices bacon, diced
12 1-ounce slices American cheese
1 cup cream
¼ cup Parmesan cheese, grated
Preheat oven to 450°F. Grease a 9x13-inch pan.
In a skillet, fry hash browns until crispy. In another skillet, fry bacon until crispy. Line 9x13-inch pan with hash browns and then bacon. Add a layer of American cheese. Crack whole eggs over cheese. Drizzle cream over eggs until the yolks “peek” through. Bake at 450°F for 10 minutes. Remove pan from oven and sprinkle with Parmesan cheese. Return to oven and bake 10 minutes longer. Cut into 12 squares and serve. Serves 12.
Kirkpatrick Judged the Van & Bonnie Cinnamon Roll Contest, brought
to you by Tones Spices. The winner received prizes and a shot at the Iowa
State Fair competition. Our five finalists brought their recipes and here they are: View PDF Document
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug. Allow to cool a little and tip out onto a plate if desired.
1 cup butter-flavored Crisco 1 1/4 cups brown sugar 1/2 cup malted milk powder 2 Tbsp. chocolate syrup 1 Tbsp. vanilla 1 egg 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 1/2 cups chocolate chunks 1 cup milk chocolate chips
In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine flour, soda, salt & add to creamed mixture, mixing well. Stir in chocolate chunks & chips. Shape into balls; place on ungreased baking sheets. Bake @ 375 degrees for apx. 10 minutes. Cool for 2 minutes before removing to a wire rack.
Chop the snickers with a food chopper, peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes. Serve alone or with vanilla ice cream!