Cozy Chili

What could sound better on a cold day than a hot bowl of spicy chili! This recipe from my mom is one of my favorites and super easy! It is a great recipe to keep warm on the stove when life gets busy, and it freezes great for leftovers! Easy, fast, and oh so yummy!

Cozy Chili

2 pounds Ground Beef (sausage is great too!)
1 medium Onion, chopped
2 16 oz cans Tomato Sauce
1 can Tomato Paste
2 16 oz cans Chili Beans
2 16 oz cans Kidney Beans, drained
1 16 oz can Pinto Beans, drained
1 16 oz can Chopped Tomatoes, drained
2 Teaspoons Ground Garlic
1 Teaspoon Chili Powder (add more for a spicy kick!)
1/2 Teaspoon Paprika
Salt & Pepper to taste

Brown ground beef and onion. Add tomato sauce, tomato paste, beans, chopped tomatoes, & spices. Let simmer until well combined and heated through. For best flavor, simmer for one hour. Serve with sour cream, shredded cheese, peppers, chives, or salsa!

*Wonderful additions to the recipe itself would be chopped jalapenos, corn or black beans!

Secret Ingredient Spaghetti

Spaghetti is always my go to dinner, but sometimes it tastes the same. Adding the "secret ingredient" spices a regular jar of spaghetti sauce up without completely changing the taste. The tomatoes can be found next to the other styles of canned tomatoes, just find the jar that says "ready for chili". This recipe is perfect for a little subtle change to an already easy and great family dinner.

4 T butter
2 Pounds ground hamburger (beef, chicken, or any other ground meat)
1 Medium yellow onion, chopped
5 cloves garlic, minced
2 Jars spaghetti sauce (your favorite is perfect)
1 16 oz can stewed tomatoes, ready for chili
2 Packages fresh button mushrooms, sliced
2 T parsley
1 tsp basil & oregano
Spaghetti pasta (tailor the serving size to your needs)

Brown burger, onion and garlic in butter until done. Add sauce, stewed tomatoes, mushrooms, & spices. Simmer until mushrooms are cooked and sauce is well incorporated. Meanwhile, cook pasta in lightly salted water. Drain. Serve with spaghetti sauce and enjoy!

Fluffy Cream Cheese and Marshmallow Fruit Dip

What sounds better in the summer than fresh fruit! This quick and inexpensive dip recipe will be a must at parties and family gatherings. The richness of the cream cheese and fluffy texture of the marshmallow go perfect with juicy fresh fruits. Add different extracts such as almond or mint, lemon zest, or food coloring for a theme party, and you have a wonderful twist on the same great recipe!


Fluffy Cream Cheese and Marshmallow Fruit Dip

1 8 oz. brick of Original Philadelphia Cream Cheese®
1 7 oz. jar Jet-Puffed® Marshmallow Cream

Soften cream cheese. Place cream cheese in a medium mixing bowl, add marshmallow cream. Blend well with a mixer. Spoon into serving dish and enjoy! Refrigerate if desired.

*Suggested fruits- Peaches, Apples, Strawberries, Kiwi, Bananas, Pineapple, Grapes

Summer Punch!

So it's been a while since my last post...I've been caught up in the fun of summer, which actually inspired this current post. For most parts of the country, the summer is heating up, and what's better than a sweet, cold drink to cool you down!

This drink was perfected by my dad and is a must for family holidays and birthdays. The layers of flavor, sparkle of the soda, and smooth finish of the sherbet make this drink a guaranteed favorite! It's a wonderful inexpensive non-alcoholic party drink that can easily be spiced up with a great liqueur or vodka.

Pink Punch

1- 1 Liter bottle of 7up soda
1- 2 Liter Fruit Juicy Red Hawaiian Punch
1 Carton Raspberry Sherbet

Empty the 7up into a large punch bowl. Pour half of the Hawaiian Punch into the bowl with the 7up. Use less or more Hawaiian Punch to reach the desired amount of fizz or sweetness. Add entire carton of Sherbet into punch. Stir until foamy, waiting until Sherbet is slightly melted before serving.

Pork Chops & Sauerkraut

If you have never tried sauerkraut this recipe is a wonderful first try. Sauerkraut has a mixed reputation, and simply put, if you don't like the sour taste, simply rinse it before adding it to the pan. Sauerkraut adds wonderful texture to the dish and caramelizes beautifully in the tasty juices from the pork chops and beer. As always, make the recipe your own by adding or eliminating anything you want.

Pork Chops and Sauerkraut

4 pork chops
4 tablespoons butter
1/2 C flour
Granulated Garlic
Allspice
Pepper
2 eggs whisked
1 large can sauerkraut, drained
1 can light beer

In large skilled melt butter. Whisk eggs in a shallow pan. Season flour to tasting. Place pork chops in flour and lightly coat. Transfer to egg pan until chop is well coated. Transfer back to flour and lightly coat. Place in skillet and fry until almost done (about five minutes). Drain sauerkraut and add to skillet, arranging pork chops so they are on the top of the sauerkraut. (This gives the sauerkraut a chance to caramelize on the bottom of the skillet). Add beer until kraut is moistened but not drowned. Cover and let cook for 5-8 more minutes or until chops read 160 degrees. Serve with mashed potatoes.

Chewy Chocolate Chip Cookies

In the mood for something sweet? This recipe is easy and turns out wonderful every time. With the help of extra brown sugar as compared to other recipes, the cookies stay chewy and moist until they are all gone...which won't be long! Add dried fruit, different nuts, or try peanut butter chips or white chocolate chips. Enjoy!

* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 1/2 cup granulated sugar
* 1 cup packed brown sugar
* 1 1/2 teaspoons vanilla
* 2 large eggs
* 2 cups Semi-Sweet Chocolate chips
* 1 cup chopped walnuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture. Stir in chocolate chips and nuts. Drop rounded tablespoons onto ungreased baking sheets, spaced evenly apart.

BAKE for 9 to 11 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TIPS- Adding extra brown sugar and reducing the amount of granulated sugar will result in successful chewy cookies every time.
Do your cookies stick on your cookie sheets? Use a Silpat pad, found at your local kitchen supply store. It is a wonderful reusable mat made of silicon and fiberglass that prevents sticking.
Store cookies in a sealed container with a piece of sliced bread. When the bread dries out, simply replace with a new piece and your cookies will stay fresh and moist!

Garlic Green Beans

After posting the tips for Garlic, I thought I would give you a recipe to try your Garlic skills on. Tweak this recipe to your liking by adding your favorite spices, like Paprika, or different veggies. The amount of Garlic can be adjusted to your taste...just remember the two rules...low and slow, and less is more. Enjoy!


1 Pound fresh green beans
3 Tbsp butter
4 Garlic cloves, minced
Salt
Pepper

Wash and trim fresh green beans. Steam until almost tender. Set aside. In a large saute' pan, melt butter. Saute' garlic until slightly brown. Add green beans, salt and pepper to taste, sauteing until thoroughly cooked.