Recipes

[walker]

New recipe I might be trying soon....

Bean and Corn Chili.....Crock Pot 

2 tablespoons red wine

1/2 teaspoon olive oil

2 medium onions, finely chopped*

5 cloves garlic, minced*

1 green bell pepper, finely chopped

1 red bell pepper, finely chopped

1 stalk celery, finely sliced

6 Roma or Plum Tomatoes, chopped

2 cans KIDNEY BEANS, rinsed and drained

1 1/2 cups fat-free chicken or vegetable broth

1 can (6oz) tomato paste

1 cup frozen corn kernels

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon black pepper

1/4 teaspoon cumin

1/4 teaspoon ground red pepper

1/4 teaspoon dried oregano

1/4 teaspoon ground coriander 

Heat red wine and olive oil in medium skillet over medium heat until hot.  Add onions and garlic; cook and stir until onions are tender.  Place into a 4 1/2 or 5 quart Crock Pot.

Add bell peppers, celery, tomatoes, KIDNEY BEANS, broth, tomato paste, corn, salt, chili powder, pepper, cumin, red pepper, oregano and coriander.  Mix well. Cover and cook on Low 6-8 hours or High 3-4 hours.

* As I share this, I am thinking I might go with less onions and garlic....also, DH might say...Where's the Beef? so, I might be adding some ground beef.

NEXT INGREDIENT ..... MILK or HALF & HALF

[walker]

POTATO BAKE

4-6 large red potatoes (depends on size) 

8 slices bacon

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons butter

1/4 cup MILK

2 cups sour cream

1 bunch green onions, chopped

1 cup (or more if desired) grated cheddar cheese

Quarter potatoes and boil until tender.  Cook bacon until crisp; drain well.  When potatoes are done, drain and add salt, pepper, butter and MILK; mash.  Add half of the onions and bacon.  Stir in 1/2 cup sour cream; mix well.  Spoon mixture into a 9x13" baking dish.  Top with remaining sour cream, cheese, and bacon.  Cover and bake at 325 degrees for 15-20 minutes or until cheese melts.  Garnish with remaining onions. 

NEXT INGREDIENT ..... POSTER'S CHOICE 

[Zhills]

1-2-3- Sugar Cookies

Ingredients

1 stick butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour       \
1 teaspoon baking powder      OR use3 C SR Flour
1/2 teaspoon salt                 /

Measure the flour, salt and baking powder into a bowl, mix and set aside. 

In a large bowl, cream together the softened butter and the sugar.

Once smooth, add the eggs, vanilla and combine well.

Add the flour mixture to the butter/egg mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated. 

Cover the dough with plastic wrap so that it is touching the surface of the dough.

Chill in the refrigerator for 1 hour. Overnight is fine too. If you want to freeze the dough, you can do so at this stage.

These cookies roll out well...I also like to just roll the dough into a 'log' and cut them off.

Easily adapted to other flavors...lemon or almond!

Next ingredient:  Chicken (any form)

[walker]

I like that recipe, Zhills.  What temperature do you bake them at and how long?  

NEXT INGREDIENT .... CHICKEN (any form)

[Zhills]

I corrected it.  Thanks!

NEXT INGREDIENT .... CHICKEN (any form)

[house_cat]

@Zhills 

Thanks for posting the cookie recipe. It's 47° here this morning and the thought of baking cookies just made my heart happy!  

🍁🍂🍁🍂🍁🍂🍁🍂🍁🍂🍁🍂

Next ingredient is CHICKEN ( any form)

[Zhills]

Love your cute post!  Just drop the cookie dough on a non-stick pan and flatten with a glass dipped in sugar for 'quick' cookies.  These are very good, too!

Next ingredient is CHICKEN ( any form)

[house_cat]

HONEY GARLIC CHICKEN

• 8 chicken thighs - (skinless and boneless)
• 2 tbsp cornstarch
• ½ tsp salt
• ½ tsp pepper
• 2 tbsp vegetable oil
• 1 tbsp unsalted butter
• 4 cloves minced garlic
• ⅓ cup (110g) honey
• ⅓ cup (80ml) chicken stock
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce

To Serve:

• 1 tbsp finely chopped fresh parsley
• ½ tsp chilli flakes
• boiled rice

• Place the chicken thighs in a bowl and add the cornstarch, salt and pepper. Toss the chicken in the cornstarch until fully coated.

• Heat the oil in a large frying pan (skillet) over a high heat.
• Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
• Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn't burn, then make the sauce.
• To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.
• Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).
• Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.

Next ingredient: pumpkin spice blend

     🍁🎃🍁🎃🍁🎃🍁🎃🍁

[vabreeze]

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Requested ingredient: pumpkin spice blend

I have also subbed canned butternut squash purée in this casserole.  Both are perfect autumn  dishes!

PUMPKIN FRENCH TOAST CASSEROLE

Ingredients & instructions

Loaf French or Italian bread

Place torn or cubed bread pieces in butteted 9x13 baking dish, uncovered, to create stale bread.

Wet mixture:
10 eggs
1/2 - 3/4 cup sugar
8 oz cream cheese,  softened* (I soften mine in 'spread-out fan' steamer basket)
15 oz can pumpkin puree [or sub 15 oz can butternut squash purée]
2 TBS vanilla extract (or to your taste)
1½ tsp PUMPKIN PIE SPICE mix [B-nut casserole spices= cinnamon--grated nutmeg-ginger]
2 cups milk (any milk works)

Combine everything together w/ mixer.  Pour mixture all over bread.  Push mixture down w/spatula for a min or so to help liquid soak into bread.  Whle waiting at least 30-45 min before placing in oven, make strusel/crumb topping.

Strudel Topping:
1 stick cold butter, cubed
1/2 cup flour
1/2 cup brown sugar

1 tsp cinnamon

Pinch salt
Use fork, pastry cutter or hands to blend ingredients to sand-like consistency.  Sprinkle crumble over French toast mixture.  Can also sprinkle on pecans/other choice of nut or raisins, if desired.

Bake at 350°, UNcoveted, for ~1 hour (check your oven for status of doneness).

Cut in rectangles/squares; serve plain or with drizzles of maple syrup, powdered sugar, etc.

Next ingredient: Apple cider

(Is there no way to remove the 'spoiler' when its button is accidentally hit?!

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Next ingredient: Apple cider

[walker]

Can't decide so sharing two recipes....

Crockpot Apple Butter

8 cups cored, chopped, unpeeled cooking apples

1 cup APPLE CIDER

1 cup sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Cook apples and APPLE CIDER in crockpot on low about 8-10 hours.  Purée in food processor or blender.  Return mixture to crockpot and add sugar, cinnamon and cloves.  Cook on low 1 hour.  Makes 1 quart.  Refrigerate. 

Hot CIDER (good recipe for Fall gatherings..for adults)

6 cups APPLE CIDER

1 cup Amaretto

cinnamon sticks (about 4...your choice more or less)

orange slices (about 4-6 ...your choice more or less)

Place all ingredients in crockpot and warm on low turning to warm setting when hot enough.  If in a hurry, cook on stovetop and transfer into crockpot to keep warm and serve. 

NEXT INGREDIENT .... CHICKEN OR BEEF BROTH