CHILI-TOPPED POTATOES
This comes from FamilyTime.com. It starts off, “It takes just 30 minutes to transform ordinary baked potatoes into a delicious main course, filled with chili-seasoned beef, cheddar cheese and green onions.” Serves: 4 servings (1 potato each); Prep Time: 15 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients1 pound Ground Beef
1 tablespoon chili powder
1 cup Pace® Picante Sauce
4 hot baked potato, split
shredded Cheddar cheese
Chopped green onion
Directions
Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the picante sauce in the skillet and cook until the mixture is hot and bubbling. Serve the beef mixture over the potatoes. Top with the cheese and onion.
Tip: To bake the potatoes, pierce the potatoes with a fork. Microwave on HIGH for 15 minutes or bake at 400°F. for 1 hour or until tender.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
KEY LIME WHITE CHOCOLATE COOLERS
This comes from Peggy Trowbridge Filippone, About.com's Home Cooking expert. She writes, “Key Lime and white chocolate make an amazing combination that is refreshingly cool, no matter the season. This variation of meltaway cookies is perfect for kitchen gifts and ships well. Macadamia nuts are optional or substitute your favorite nuts.” Prep Time: 15 minutes; Cook Time: 12 minutes; Total Time: 27 minutes; Yield: about 4 dozen cookies
To view this online, click here.
Ingredients
1 cup all-purpose flour
1/2 cup corn starch
1/2 cup confectioners' sugar
3/4 cup (1-1/2 sticks) butter, cut into cubes
1 Tablespoon fine-grated lime zest (use a microplane)
1 teaspoon key lime juice
1/2 cup white chocolate chips
1/4 cup chopped macadamia nuts (optional)
Additional confectioners' powdered sugar for coating (about 1/2 cup)
Preparation
Line cookie sheets with parchment paper.
In a small bowl, combine flour, corn starch, and confectioners' sugar. Set aside.
In a large bowl, cream butter, key lime juice, and key lime zest until smooth.
Add flour mixture to butter mixture and begin mixing on low speed. Once mixture begins to get thick, increase speed to thoroughly mix until combined, scraping down sides. The mixture will look crumbly at first, but resist the urge to add any liquid. Be patient. The dough will eventually come together and get thick and smooth. Scrape batter from beaters. Mix in white chocolate chips and optional macadamia nuts with a large spoon.
Refrigerate dough at least 1 hour to firm up. (It is important that the dough be very cold before going into the oven or they will spread.) When ready to bake, preheat oven to 350 degrees F.
Compress and roll dough into 1-inch balls (see Notes). Place 1-1/2 inches apart on lined baking sheet, and bake for 10 to 12 minutes until bottom edges just barely begin to turn brown. Do not over-bake. Let cool on baking sheets for at least 5 minutes, then remove to racks to cool.
Pour powdered sugar into a bowl. Roll key lime cookies in powdered sugar to cover. Store in an airtight container.
Notes:
• Do not make these any larger than 1-1/2 inches in diameter. They should be about the diameter of a quarter. If you make them any larger, you will have a mess on your hands.
• You can replace the white chocolate chips with finely chopped nuts (ie. all nuts and no chocolate) if you wish, or all white chocolate chips. Because these cookies retain their shape and are not crumbly, they make perfect kitchen gifts for shipping.
CROWD-PLEASING TUNA NOODLE CASSEROLE
Another recipe from FamilyTime.com. This one starts off, “You won't believe how easy it is to make this classic casserole featuring that favorite combination of tuna, noodles, peas and cream of mushroom soup. This version serves 8, so everyone can dig in!” Serves: 8 (about 1 1/4 cups each); Prep Time: 20 minutes; Cook Time: 35 minutes
To view this online, click here.
Ingredients
2 cans (10 3/4 ounces each) Campbell's® Condensed Cream of Mushroom Soup, (Regular or 98% Fat Free)
1 cup milk
1/4 cup chopped pimiento
2 cups Birds Eye® Sweet Garden Peas
2 cans (12 ounces each) tuna, drained
1/2 of a 12-ounce package medium egg noodles, (about 4 cups), cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted
DirectionsHeat the oven to 400°F.
Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 2-quart casserole. Stir the bread crumbs and butter in a small bowl.
Bake the tuna mixture for 30 minutes or until hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
Easy Substitution: You can substitute Campbell's® Condensed Cream of Celery Soup for the Cream of Mushroom Soup.
REWORKED VEGETARIAN CHILI
I've fixed this recipe probably several hundred times, easily. This is a take-off on a recipe I'd found in Runner's World, which I've listed in several posts on this blog (with full credit).
Note: I have a habit of buying anywhere from 16 to 20 (or more) peppers of varying colors at the same time, then chopping them all up, putting them into several containers, and freezing them. When I put them into the containers, they're not separated by color, but, rather, dumped in together. This way, I end up with containers with red, green, yellow and orange bell peppers all thrown in together. Then, whenever I need cut up peppers, I end up with a colorful bunch of peppers in whatever I'm putting them in. If you prefer, you can buy one or two peppers as needed (like for this recipe) and cut it up at that time. You can use whichever color bell pepper you want; if I'm out of frozen peppers, and am planning to buy only one or two for this recipe, I usually go with the green peppers, since they're usually the cheapest.
Also, with the onions, I usually try to have both yellow and red onions on hand; when I do, I use one of each in this recipe. Finally, for the cans of beans, I lean toward one can of black beans and one can of either Navy or Great Northern beans, both of which are white. Between the multi-colored peppers, two different kinds of onions, and different colored beans, it makes for a more colorful chili. But if you only have two cans of white, red or black beans, that's fine, too.
Tofu, straight from the package
Crumbled
2 T olive oil
2 onions, chopped
4-6 cloves garlic, minced
1-2 peppers, chopped
16-ounce package extra-firm tofu, drained and crumbled
2 19-once cans of beans, drained
1 28-ounce can crushed tomatoes
3 medium carrots, sliced
2 Tablespoons chili powder
1 teaspoon cumin
Salt & Pepper to taste
Note: For cutting up onions, check here.
Sauté the onion, peppers & garlic in oil over medium heat.
onions, peppers and garlic
Add tofu and sauté until crisp & lightly browned. While this is cooking, peel and cut the carrots. Add the beans, crushed tomatoes, carrots, chili powder, cumin, & salt & pepper. Bring to a boil. Reduce heat & simmer for 50-60 minutes. Serve over noodles. Serves 4.
Chili, cooking
Make sure to stir periodically to keep chili from burning
YUM!
SLOW COOKER BEEF RAGU WITH MUSHROOMS AND PEPPERS
I've been receiving ivillage.com newsletters for years. This was in one of them, in "Easiest Homemade Dinner Ever! 5-Ingredients Recipes for Your Slow Cooker." This recipe originates with Jessica Fisher's blog Good Cheap Eats. Prep time: 5 minutes; cooking time: 4 hours; Yields 8 servings
To view it online, click here.
Ingredients
1 pound chuck steak, cut into 1-inch cubes
1 cup sliced mushrooms
1/2 to 1 whole bell pepper, chopped
4 cups Red Sauce or other favorite spaghetti sauce
Instructions
Place the items in the order listed in the crock of a 4-quart slow cooker.
Cook on HIGH for 4 hours or on LOW for 6 hours.
Serve over pasta, polenta, or mashed potatoes.
To freeze: store cooled meat mixture in an airtight container in the freezer. Reheat on the stovetop.
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