••••COPYCAT WENDY'S CHILI!!••••

(Source: theslowroasteditalian & photos also)

••••COPYCAT WENDY'S CHILI!!

Copycat Chili
MAKES 16 Cups  |  ACTIVE TIME 15 Min  |  TOTAL TIME 30 Min     

2 pounds 93% lean ground beef
2 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper
4 (8 ounce) cans tomato sauce
2 (15.25 ounce) cans pinto beans, rinsed and drained
2 (15.25 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans fire roasted diced tomatoes with garlic
1 (7 ounce) can roasted green chiles, diced and peeled
2 teaspoons onion powder
2 teaspoons ground cumin
2 tablespoons New Mexico chili powder
1 tablespoon smoked paprika
pinch – 1 teaspoon crushed red pepper flakes
1 cup water

In a large 12 quart heavy bottom pot over medium high heat add ground beef, 1 teaspoon salt and pepper.  Cook until browned, drain drippings if necessary.  Add remaining ingredients.  Bring to a boil.  Reduce to simmer.

Simmer for 15 minutes.  Serve and enjoy!  

Cook’s Note:  Add more or less red pepper flakes to adjust to desired spiciness.  If you don’t like anything spicier than Big Red Gum, add a pinch.  If you like 4 alarm chili add more.

Honestly you could simmer for 3-4 hours.  I simmer for 15 minutes, I am quite impatient!  The flavor some together the longer it cooks, but trust me it taste delicious either way!

••••COOKIE BUTTER ICING!!••••

(Source: sugarandsoul.com & photos also)

••••COOKIE BUTTER ICING!! SO DELICIOUS!! LOVE THE STUFF!!

Cookie Butter Frosting

 

Prep time

5 mins

Total time

5 mins

 

Author: Rebecca

Recipe type: Dessert

Serves: 7-8 cups

Ingredients

• 1 cup (2 sticks) unsalted butter at room temperature
• 1 cup Creamy Cookie Butter
• 1 tsp. vanilla extract
• 3-4 cups confectioners' sugar
• 4-5 tbsp heavy cream
  

Instructions

1. Cream Butter using a paddle attachment.
2. Add vanilla and cookie butter and beat until well mixed.
3. Add confectioners' sugar a cup at a time, alternating with heavy cream.
4. Whip on medium high speed for 2-3 minutes until frosting is light and fluffy.
   

   
   

••••STRAWBERRY BUTTERMILK DOUGHNUTS!!••••

(Source: sixsistersstuff.com & photos also)

••••STRAWBERRY BUTTERMILK DOUGHNUTS!!

Strawberry Buttermilk Doughnuts

Author: Six Sisters Stuff

Recipe type: Doughnuts

Prep time:  15 mins

Cook time:  8 mins

Total time:  23 mins

Serves: 12

 

••••SO YUMMY!!

Ingredients

• 2 cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• 4 tablespoons butter, melted
• 2 large eggs
• ¾ cup buttermilk
• 1 tablespoon vanilla
• 2 tablespoons strawberry jam (or Smucker's Simply Fruit Strawberry Spread)
• 1 cup fresh strawberries, diced very small
• Glaze:
• ½ cup fresh strawberries, diced very small
• 1 tablespoon heavy whipping cream
• 1 tablespoon strawberry jam or fruit spread
• 2½ cups powdered sugar
  

Instructions

1. Preheat oven to 425 degrees.Lightly grease cake donut pans with non stick cooking spray (I used 2 Wilton doughnut pans that hold 6 doughnuts each)
2. In a large bowl combine flour, sugar, baking powder, salt, and nutmeg.Mix until well blended.
3. In another bowl combine the melted butter, eggs, buttermilk, vanilla, and strawberry jam.
4. Add the wet ingredients with the dry ingredients.Mix until combined, then fold in diced strawberries.Carefully spoon mixture into doughnut pans, filling ¾ full.
5. Bake for 7 to 9 minutes or until toothpick inserted comes out clean.
6. Cool on a wire rack. Then make the glaze while the doughnuts are cooling.
7. Glaze:
8. Mix strawberries, whipping cream, and jam until blended. Then add powdered sugar and beat until smooth.Add more powdered sugar if you need to thicken the glaze more.You can drizzle the glaze over the doughnuts, or dip them into the glaze. We still had glaze left over, so we dipped them a second time after the first layer of glaze set up for a few minutes.
9. Eat right away because these doughnuts are soooooo delicious!
   

••••ONE-POT PORK PASTA!!••••

(Source: tinascookings.blogspot.com & photos also)

••••ONE-POT PORK PASTA!!

ONE-POT PORK PASTA

Ingredients:
500 grams pork tenderloin
1 large onion
50 grams butter
1 teaspoon dried dill
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
1 medium tomato (200 grams)
500 ml vegetable broth
500 ml hot water
150 grams uncooked pasta

Cut off any visible fat from the pork, then cut the meat into bite sized pieces and set it aside. Cut the onion into thin slices and peel and dice the tomato. Set everything aside and melt the butter over medium heat in a large pot. Add the sliced onion to the pot and cook it for at least 5 minutes, until it becomes translucent. Add the pork to the pot and cook it for 15 minutes, stirring often, until the meat is evenly browned on all sides.

Stir in the spices and mix everything very well and add in the tomato, stir and cook for 5 more minutes. Pour in the vegetable broth, partially cover the pot with the lid and let it simmer over medium heat, stirring occasionally, for about 30 minutes. When the meat is cooked, pour in the hot water, add the pasta and let it cook, uncovered, for about 10 minutes, or until desired thickness of the sauce. Taste and adjust the seasoning and serve warm, with sour cream and a salad of your choice (yields 4 servings).

••••BLOOMSDAY 2016••••

(Source: spokesman.com & bloomsday run.org & khq.com & sigmadog.com & oxfordsuitesspokane.com $ hannahvickers.con & running network.com & inlander magazine)

••••HAPPY 40 YEAR ANNIVERSARY!!!

••••HAPPY MAY DAY••••

(photo: PeggyS & Google+ photos)

••••HAPPY MAY DAY!!

••••GOOD-BYE APRIL, HELLO MAY!!••••

(photos-Google+, Hoda Nashed)

••••GOOD-BYE APRIL, HELLO MAY!!