Tim's Chili

This recipe is my husbands recipe.  When he makes chili he doesn't really measure - he just throws in everything till it tastes good.  So this is just approximate on measurements.  You can add or take out to your liking.

Ingredients:

Tomato Juice- amount depends on how much you want to make.  One quart feeds 7-8 people

Hamburger- 1 ½ to 2 pounds per quart of juice. (I like it thick)

Mrs. Grimes Chili Beans- 3 to 4 of the small cans per quart of juice

Onion- 1 large per quart

Green Pepper- 1 per quart

Jalapeno- 1 to 2 per quart finely chopped (remove the seeds, that is where most of the hot is)

Chili Powder- add to taste (start with about 4-5 tablespoons per quart and go from there)

Minced Garlic- add to taste (I don’t use a lot, a teaspoon or two)

Cayenne Pepper- teaspoon or two

Corn Meal- gives it a thick texture.  Add about 2-3 heaping tablespoons and then add to desired thickness. (Chili will thicken as it cooks)

Cilantro- fresh is preferred; just do not add too much as it will overpower the flavor.

You can add whatever else you think might be good in it.  Cook over very; very low heat for at least 4-5 hours, stirring often.  If time permits, let it cool for an hour or so and then re-heat prior to eating. 

 

Creamy Chicken and Noodles

I love any chicken and noodles.  So when I seen this recipe I instantly knew I would have to try it.  I tried it when my sister came to visit and she thought it was good so I knew it was a keeper. 

Ingredients:

1 (0.6 oz) envelope Italian dressing mix
1 (8.0 oz) package wide egg noodle
2 Tbsp butter, softened
3 cups cooked chicken
1 cup whipping cream or evaporated milk
1/4 cup fresh grated Parmesan cheese

Directions:

 

Cook noodles according to package directions; drain well, and return noodles to pan.

 

Stir in the 2 Tbsp butter and toss to coat.  Stir in chopped chicken, milk, cheese, and the dressing mix.  Cook mixture over medium high heat, tossing to coat evenly approximately 5 minutes or until thoroughly heated.  Serve immediately.

Sausage and Creamy Tomato Pasta

This recipe makes a lot so make sure you invite all your neighbors over.  Also have copies of this recipe ready cause it is so good!!

Ingredients:

1 lb Italian sausage cooked and drained
1 cup chopped onion
3 gloves garlic, minced
1 (16 oz) can Italian style diced tomatoes
1 (8 oz) can tomato sauce
1 cup heavy cream
5-6 leaves of fresh basil chopped (I sometimes omit this and it still tastes great)
12 oz penne pasta (Get a 16 ounce box and use 3/4 of it)
Grated Parmesan for Topping

Directions:

Cook the pasta in salted water al dente.

While pasta is cooking, cook the Italian sausage.

Add the onions and garlic to the sausage and saute for a few minutes.

Pour the entire can of diced tomatoes and the tomato sauce and heat through.

Pour in the cream and heat through.  The longer you cook the sauce the thicker it will get so simmer until it is the consistency you want.

Add the fresh basil and let is simmer for a few minutes.

Finally mix the sauce, with the pasta and serve.  Top each serving with a sprinkle of Parmesan cheese.

Poppy Seed Lemon Bread

This is one of the best and easiest lemon poppy seed bread recipes out there.  It is so moist and easy.

Ingredients:

1 box yellow cake mix
1 pkg instant lemon pudding (3.4 oz)
4 eggs
1/2 cup oil
1 cup warm temped water
1/4 cup Poppy Seed

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan or 2 bread loaves pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds.   Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate.

Better than ________ Cake

This is actually one of my very favorite cakes.  It is so easy to make and just tastes so darn good.  It has another name for this cake but since I am trying to keep this blog G rated thought you can fill in the blank!! 

Ingredients

• 1 package (18-1/4 ounces) chocolate cake mix
• 1 jar (17 ounces) butterscotch-caramel ice cream topping
• 1 carton (12 ounces) frozen whipped topping, thawed
• 3 Heath candy bars (1.4 ounces each), chopped

Directions

1. Prepare and bake cake according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack. 
2. Using the handle of a wooden spoon, poke holes in cake. Pour 3/4 cup caramel topping into holes. Spoon remaining caramel over cake. Top with whipped topping. Sprinkle with candy. Refrigerate for at least 2 hours before serving.

Foolproof Pie Dough

The first time I saw this pie crust recipe I thought what is she talking about but then I saw the same recipe from America's Test Kitchen and they talked about how the alcohol burns off first and leaves the water behind to make a flaky crust and I thought that makes total sense. 

2 1/2 cups all-purpose flour
1 tsp salt
2 Tablespoons sugar
12 Tablespoons COLD butter, cut into 1/4-inch pieces
1/2 cup vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Process 1 1/2 cups flour, salt, and sugar in a food processor until combined, about 2 one-second pulses.  Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 12 to 15 seconds (dough will resemble cottage cheese curds and there should be no coated flour.)

Scrape the bowl with a rubber spatula and redistribute dough evenly around the processor blade.  Add the remaining 1 cup flour and pulse until evenly distributed around the bowl and the mass of dough has been broke up, 4 to 6 quick pulses.

Empty mixture into bowl.  Combine vodka and water.  Sprinkle liquid over mixture.  With a rubber spatula or wooden spoon, use folding motion to mix pressing down on the dough until the dough is slightly tacky and sticks together.

Divide dough into two even balls, wrap in plastic wrap, and flatten each into a 4-inch disk.  Refrigerate at least 45 minutes or up to 2 days.  Freezes very well.

Dry rub for Ribs

We love to smoke ribs and brisket.  Our favorite is ribs.  Usually we just buy rub but I think I am going to try this on Mothers Day when we are going to smoke ribs again.  I will let you know what we think!! This would be easy to make up a big batch and than just use as needed.  If it is as good as it looks we just might have to do that!!

1/4 cup packed brown sugar
1 to 3 Tablespoons salt
1 Tablespoon chili powder
1 Tablespoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin

Mix all together and rub onto meat.