Saturday, May 30, 2015
••••MATTHEW'S CHILI :)••••
•2 lbs seasoned hamburger with salt and pepper and Red Robin seasoning
•3 cans of olives
•2 cans niblet corn
•1 can niblet corn with liquid
•2 cans fire roasted diced tomatoes
•1 can regular diced tomatoes
•2 cans kidney beans
•2 cans red beans
•3 TB butter or margarine
•5 TB RAGU meat sauce
•2 TB onion flakes
•3/4 cup tomato juice
•1/4 to 1/2 cup V-8 tomato juice
•2-3 chili packets
•1/4 cup chili powder
•Can of Manwich, optional
1. Brown hamburger with onion and season.
Combine all ingredients.
Heat thoroughly.
Friday, May 29, 2015
••••LIP SMACKER BARBEQUE SAUCE••••
This is a good common everyday goto sauce.
Ingredients
- 4 Cups Heinz Ketchup (or another quality brand)
- 4 Cups Heinz White Vinegar (or another quality brand)
- 4 Cups Cold Water
- 6 Tbsp Chili Powder (pure chili powder not a blend)
- 6 Tbsp Kosher Salt
- 6 Tbsp White Sugar
- 6 Tbsp Ground Black pepper
- 1 Lrg Yellow Cooking Onion, finely chopped
- 1 Med Lemon Juiced
Instructions
- Place all ingredients in a large pot and simmer over medium low heat until thick, about 2 hours.
- Makes a little less more than 10 cups. Cool and store in the fridge in a half-gallon jug.
Wednesday, May 27, 2015
••••FRENCH TOAST DONUTS••••
French Toast Donuts
Ingredients:
- 3 glazed donuts (fresh or day-old), sliced in half lengthwise (like in photo above)
- 1 extra large egg
- 1/2 tbsp honey
- 1/2 cup heavy cream (I recommend using heavy cream and not another milk substitute. the thickness of the cream makes the batter thicker so that it doesn't completely get soaked into the donuts. if you're going to use milk or some other substitute you may need to also add more eggs)
- syrup for topping
Directions:
1. In a medium bowl wide enough to fit donuts, mix heavy cream, egg and honey. Whisk until smooth.
2. Lightly grease your pan or griddle. Turn heat to medium. Once heated, working in batches, dip donut slices quickly into egg mixture until completely covered and then place onto pan (don't soak too long or donuts will get soggy). Cook for a few minutes on each side, until egg custard mixture is completely cooked and both sides are a light brown. Repeat with remaining donut slices.
3. Serve warm with syrup.
Monday, May 25, 2015
Sunday, May 24, 2015
Saturday, May 23, 2015
••••DOUBLE RASPBERRY POPS••••
Prep Time: 5 MINUTES
Time to Table: 6 HOURS
Serves: 6 (1/2 CUP PER SERVING)
Ingredients
- 1 cup Daisy Cottage Cheese
- 1 cup fresh raspberries
- 1/4 cup real fruit raspberry spread
- 1/2 teaspoon vanilla extract
Directions
In the bowl of a food processor, blend all of the ingredients until blended. Spoon the mixture into popsicle molds. Freeze for at least 6 hours or until firm. *Tip: No popsicle mold? Try spooning the mixture into 4-ounce paper cups, cover with plastic wrap and insert a plastic knife for a handle.
••••TACO BURGER••••
Prep Time: 10 MINUTES
Time to Table: 25 MINUTES
Serves: 4
Ingredients
- 1 pound lean ground beef
- 1/2 cup shredded Mexican-style cheese
- 1 cup Daisy Sour Cream, divided usage
- 1.25 ounce package taco seasoning mix, divided usage
- 4 hamburger buns, lightly grilled if desired
Directions
In a large bowl, combine the ground beef, shredded cheese, ¼ cup sour cream, and 2 tablespoons taco seasoning mix; mix well (the mixture will be soft). Form the mixture into 4 burgers. Grill the burgers, turning once, until done (10 to 12 minutes); set aside. In a small bowl, combine the remaining taco seasoning mix and remaining sour cream; mix well. Place each grilled burger on a bun. Top each burger with a dollop of dressing and garnish as desired. *Optional salsa and guacamole are great additions to the taco burgers.
••••FRESH FRUIT TARTLETS••••
Prep Time: 25 MINUTES
Time to Table: 45 MINUTES
Serves: 16 (1/2 CUP SERVING)
Ingredients
- 16 3-inch frozen tartlet shells
- 2 cups Daisy Cottage Cheese
- 8 ounces cream cheese, softened
- 3/8 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 1/4 teaspoon vanilla extract
- 2 tablespoons apricot jam
- 1 pound fresh fruit
Directions
Slightly thaw the tartlet shells. Poke several holes in the tarts' bottoms and sides with a fork. Bake at 375 degrees for 10 minutes, or until golden brown. Cool completely. Combine the cottage cheese, cream cheese, sugar, lemon zest, lemon juice and vanilla extract. Blend until smooth. Fill tartlets about half way with the cream mixture. The tartlets may be refrigerated for up to 8 hours at this point until use. Microwave the apricot jam just to melt, approximately 15 seconds. Lightly brush over fruit. Top tarts with bite-sized pieces of fruit just before serving.
••••CHICKEN WRAP••••
Prep Time: 20 MINUTES
Time to Table: 20 MINUTES
Serves: 4
Ingredients
- 1/2 cup Daisy Sour Cream
- 1 tablespoon taco seasoning
- 1/2 cup yellow and red bell peppers, cut into strips
- 1/2 cup chopped onion
- 1 tablespoon vegetable oil
- 2 cups chopped cooked chicken
- 4 10-inch flour tortillas
- 1 cup baby salad greens
Directions
In small bowl, combine sour cream and taco seasoning mix; blend well. In large skillet, cook the bell pepper and onion in oil over medium heat 2 to 3 minutes or until slightly tender. Add the chicken to the skillet and continue cooking until thoroughly heated. Spread the sour cream sauce over each tortilla. Top with salad greens and chicken mixture. Fold in sides, roll up and serve.
••••FESTIVE CORN DIP••••
Prep Time: 5 MINUTES
Time to Table: 5 MINUTES
Serves: 15 (5 TABLESPOONS PER SERVING)
Ingredients
- 15.5 ounce can red Kidney beans, rinsed and drained
- 2 11-ounce cans corn with red and green peppers, drained
- 1/8 cup chopped chives
- 1/8 cup chopped cilantro
- 1/4 cup chopped red onion
- 1/2 1.25-ounce package dry taco seasoning
- 1 cup Daisy Sour Cream
Directions
Mix all ingredients together in a medium bowl and serve. *Optional: Chill before serving to blend flavors, if desired. Canned black beans may be substituted for kidney beans, if desired.
••••KEY LIME CUPCAKES••••
Prep Time: 25 MINUTES
Time to Table: 1 HOUR 25 MINUTES
Serves: 18
Ingredients
- 3/4 cup butter, softened, divided
- 1 1/2 cups granulated sugar, divided
- 1 tablespoon grated lime peel
- 2 large eggs
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Daisy Sour Cream, divided
- 1/4 cup plus 2 tablespoons Key lime juice, divided
- 1/4 cup plus 1 tablespoon milk, divided
- 4 cups powdered sugar
- 1/2 teaspoon vanilla extract
Directions
Heat the oven to 350 degrees. Line 18 regular size muffin cups with paper liners or spray with cooking spray. In a large bowl, beat 1/2 cup of the butter and 1 1/4 cups of the sugar with electric mixer on medium speed until creamy. Add the lime peel and eggs. Beat the batter until smooth and creamy, scraping the sides of the bowl if necessary. Add the flour, baking powder, baking soda and salt. Beat on low speed until moistened. Add 3/4 cup of the sour cream, 1/4 cup of the lime juice and 1/4 cup of the milk. Beat on low speed until mixed. Beat on medium speed until smooth and creamy. Spoon the batter evenly in the muffin cups, filling about 3/4 full. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes. Remove the cupcakes from the pans to a cooling rack. Meanwhile, in a small saucepan, heat remaining 1/4 cup granulated sugar and 2 tablespoons lime juice over medium heat until the sugar is dissolved. Spoon the glaze over the warm cupcakes. Cool completely (about 30 minutes). In a large bowl, beat the remaining 1/4 cup butter, 1/4 cup sour cream, 1 tablespoon milk, powdered sugar, and vanilla extract with electric mixer on low speed until moistened. Beat on medium speed until smooth and creamy. Frost the cooled cupcakes. *Tip, if Key limes are not available, larger limes can be substituted.
••••BEEF FAJITAS••••
Time to Table: 30 MINUTES
Serves: 6
Ingredients
- 2 pounds beef skirt steak
- 2 limes
- 1 Serrano or Jalapeno pepper, minced
- 4 cloves garlic, minced
- 1/2 cup low sodium beef broth
- 1/2 tablespoon Old Bay® Seasoning
- 1 tablespoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 medium onion, thinly sliced
- 2 assorted bell peppers, thinly sliced
- 12 flour tortillas
- 1 cup Daisy Sour Cream
Directions
At least 8 hours prior to cooking, trim excess fat and silver skin from the skirt steak. Juice both of the limes and zest one of the limes. Combine the lime juice, lime zest, Serrano (or Jalapeno) pepper, garlic, beef broth, and all seasonings in a sealable container. Add the beef, turning to coat all sides. Marinate the beef for at least 8 hours or up to 24 in the refrigerator. After marinating, sprinkle the steak with additional salt and pepper. Grill to desired doneness. Allow to rest 5 minutes before slicing against the grain into thin strips. If grilling outdoors, create an aluminum foil pouch for the onions and bell peppers; heat until warm and tender (approximately 10 minutes). If using an indoor grill, grill the meat adding the sliced vegetables to the same pan for additional flavor. Warm the tortillas in the oven or microwave according to the package directions. Fill each with meat and vegetables. Top with a dollop of Daisy and serve.
Friday, May 22, 2015
Thursday, May 21, 2015
••••SLOW COOKER JERK CHICKEN••••
slow cooker Jerk Chicken recipe
Prep time
Cook time
Total time
Author: AfricanBites
Recipe type: Main
Cuisine: Caribbean
Serves: 5-6
Ingredients
- I lime or lemon
- 6-7chicken thighs or 3 -3½ pound chicken cut up
- 2 teaspoons creole seasoning (replace with salt and pepper or chicken spice)
- 1 or more Scotch Bonnet Pepper (Habaneros)
- 6 garlic cloves, chopped
- ½ tablespoon cinnamon powder
- ½ tablespoon allspice coarsely ground
- ½ teaspoon coarsely ground white pepper
- ½ teaspoon freshly grated nutmeg
- 3 tablespoons dark brown sugar
- 1 medium onion, coarsely chopped
- 3 medium scallions, chopped
- 1 sprig of fresh thyme
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon Soy Sauce
- ½ cup pineapple juice or pineapple
- 1-tablespoon bouillon powder (optional)
- Salt and pepper to season
Instructions
- Trim chicken of excess fat and pat dry with a cloth or paper napkin. Rub with lemon, and 2 teaspoons creole spice or season with salt and pepper
- In a food processor or blender, combine the cinnamon, thyme, green onions, onion, habanero pepper, soy sauce, Maggi/bouillon, brown sugar, onion, nutmeg, allspice and pineapple juice or chunks. Pulse for about 30 seconds until blended
- Drench the chicken with ¾ of the jerk marinate, place in a zip lock bag and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it extremely spicy hot- If possible use gloves or just place the chicken pieces and marinate in the slow cooker so that they are tucked tightly. Cover the slow cooker, turn it on to high, and let it cook for about 3- 4hours.
- After chicken is cooked carefully remove the chicken and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken would be really tender. You might have to use a spatula or tongs. Add a little bit of the cooked marinate on the chicken. Adjust the rack in your oven so that the top of the chicken is 4-5 inches below the broiler. Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brown. Don’t walk away from the chicken – this really acts quickly. Broilers can burn food.
- While the chicken is getting crisp simmer the the sauce from the chicken together with the remaining jerk marinade in a saucepan for about 5-7 minutes. or until reduced to desired consistency.Brush over chicken .
(Source: africanbites.com & photos also)
••••CROCK POT CHOCOLATE CHERRY CAKE••••
CROCK POT TRIPLE CHOCOLATE CHERRY CAKE
PREP TIME
COOK TIME
TOTAL TIME
Author: Arlene Mobley
Recipe type: Crock Pot Dessert
Cuisine: Chocolate
Serves: 6
INGREDIENTS
- 1 box Duncan Hines Decadent Triple Chocolate Cake Mix
- 1 can cherry pie filling
- 1 stick butter, melted
- ⅓ cup water
INSTRUCTIONS
- Turn crock pot on high to heat.
- Spray inside of a 4 quart crock pot with cooking spray.
- Pour can of cherry pie filling in.
- Sprinkle the large packet of cake mix over the cherry filling and even out the top.
- Drizzle melted butter over the top of the dry cake mix.
- Cover the top of the crock pot with a double layer of paper towels. Place the lid over the paper towels.
- Cook on low for one and a half hours.
- After the 1½ hours are up mix the small package of cake filling with ⅓ cup water.
- Dollop the filling on top of the cake mix.
- Replace the damp paper towels with new dry paper towels and turn the heat down to low for 30. Cook 30 minutes for the topping to melted.
- Turn the crock pot off and cool before serving.
- Add a scoop of ice cream or cool whip (optional).
- (Source: flouronmyface.com & photos also)
••••SLOW COOKER RANCH BEANS••••
These chuck wagon-style beans are simple enough to complement everything from barbecue to Mexican food, but they are equally delicious served on their own in a big bowl alongside a hunk of corn bread.
Ingredients
- 1 pound dried pinto beans
- 1/4 pound salt pork OR bacon
- 5 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
- 1 tablespoon chili powder
Directions
- Place beans in a colander, rinse well, and remove any stones.
- Pour beans into slow cooker and cover with water (about 6 cups). Add salt pork or bacon and garlic. Cook on low for 8 to 10 hours or until tender. Periodically check that the beans remain covered with water, and add additional hot water, if necessary, or if you would like extra bean broth.
- When beans are almost done, taste broth and season with salt and pepper. Stir in chili powder. Allow flavors to blend for an hour or so before serving.
Tips, Tricks, & Variations
As tempting as it may be, don't salt your beans until they're almost done cooking. Adding salt too soon can make them tough.
(Source: fivehearthome.com & photos also)
