Wednesday, October 27, 2010

Chunky Crockpot Chili

2 lbs. lean ground beef
1 medium onion chopped
1 green pepper chopped
1 16 oz. can kidney beans (drained)
1 16 oz. can black beans (drained)
1 29 oz. can tomato puree
1 can condensed beef broth
2 cups of salsa
1 14 oz. can diced tomato (undrained)
1 cup water
1/4 cup chili powder
2 tbsp. Worcestershire sauce
1 tbsp. dried basil
2 tsp. ground cumin
2 tsp. A-1 sauce
2 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
Fritos (optional)
diced green onion (optional)
shredded cheddar cheese (optional)

Brown ground beef and combine with remaining ingredients in a crockpot. Cook mixture on low heat for 6 hours. Serve on top of Fritos and top with green onion and cheddar cheese.

Monday, October 18, 2010

Sweet Potato Casserole

4 large sweet potatoes, boiled, drained, peeled & cubed
2 beaten eggs
1 cup evaporated milk
1 tsp. cinnamon
3/4 cup mini marshmallows
1/2 stick butter
1/2 cup brown sugar
1 tsp. nutmeg
1 tsp. vanilla

Mix all together in a 9 X 13 pan. Bake 350° for 25 minutes.

1/2 stick butter
1/2 cup pecans
1/2 cup mini marshmallows
1/2 cup brown sugar
3/4 cup Grapenuts (or cornflakes or any plain cereal)

Mix together. Place on hot potatoes. Bake 10 minutes or until the marshmallows melt.

*The original recipe used canned yams then mashed and whipped them into the other ingredients so it had more of a mashed potato feel.

Thursday, October 14, 2010

Flawless Focaccia Bread

This post is from my friend Marta's blog. If it's on her blog, you know it's good!

Focaccia Bread
2 hours, start to finish

2 cups warm water
1 pkg. active dry yeast (not instant)
1 Tbs. sugar
4 cups flour
2 tsp. salt
1-2 Tbs. Italian seasonings

1/2 cup butter, melted
garlic salt
Parmesan cheese, grated

1. In small bowl, dissolve yeast in 1/2 cup warm water.

2. Blend together remaining 1 1/2 cup warm water, dissolved yeast, sugar, flour and salt in mixer bowl. Combine well. Mix in Italian seasonings. Cover the bowl with plastic wrap and let dough rise to double or more (about an hour).

3. Grease a 9x13 pan. Scoop dough into prepared pan, dough will be very sticky. You'll be tempted, but don't add any extra flour. Butter your clean hands and coax the dough into all the edges of the pan.

4. Let dough rise again for 20 minutes, meanwhile preheat oven to 400. Before baking, poke indents in the focaccia with your fingers. Drizzle melted butter over the top of the bread. Sprinkle some garlic salt over the top and add a couple handfuls of Parmesan cheese.

5. Bake 20 minutes. After cooling for ten minutes, turn focaccia out on cutting board and slice into thick breadsticks. Pile them into a bread basket and serve to hungry guests.