Chili Beans Chili

Plenty of tomato flavor, no tomato chunks for your picky eater.  Strictly meat and beans!

CHILI BEANS CHILI
1 pound ground beef
1 large onion, chopped
2 cloves garlic, minced
4 pieces celery, chopped
2 cans (16 oz. each) Bush's Chili Beans, undrained
2 cups water
1 teaspoon chili powder (or to taste)
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot pepper sauce (I use a hot sauce packet from Taco Bell)

• In a large non-stick skillet, cook beef until lightly browned.  Push to one side of pan. 
• Add onion, garlic and celery. Cook until soft. Drain excess fat. 
• Mix in remaining ingredients and simmer 30-45 minutes. 
• Add salt and pepper to taste. 

YIELD: 6-7 servings

SOURCE: www.bushbeans.com

Sugar Cookies

No one does it better than Betty Crocker for cut-out cookies!

SUGAR COOKIES
1.5 cups powdered sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2.5 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Sprinkles and frosting, if desired

• Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. 
• Cover and refrigerate at least two hours.
• Heat oven to 375-degrees.  Grease cookie sheet lightly (I used parchment paper).  
• Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. 
• Cut into desired shapes with 2-2.5" cookie cutters. Sprinkle with granulated sugar (or use colored sugar to decorate). Leave plain to frost cookies after they are cooled.
• Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown; cool.

YIELD: about 5 dozen cookies

SOURCE: Betty Crocker's 40th Anniversary Edition Cookbook, page 121

Owen and I used this recipe to make 86 decorated cookies for his First Grade Valentine Party.

Seven-Layer Salad Trifle

Delicious recipe + beautiful presentation = many compliments!

SEVEN-LAYER SALAD TRIFLE
2-3 cups lettuce, chopped
1-2 tomatoes, chopped
2-3 hard-boiled eggs, chopped
1-2 cups frozen peas, thawed
1-2 cups shredded cheese
Mayonnaise (I use Miracle Whip Light)
Sugar
Bacon Bits

In a clean trifle or clear serving bowl:
- layer lettuce, tomato, egg, peas.
- make the dressing by mixing mayonnaise and sugar to your liking. Spread on top.
- sprinkle cheese then bacon bits.
- cover tightly with plastic wrap and refrigerate until ready to serve.

(other substitutions or add-ons: chopped turkey or chicken, celery, cucumber, green or black olives, red onion, sunflower seeds, croutons)

SOURCE: My mama Janet Glaser :o)

Barbequed Beans

A picnic classic - and it won't overheat your kitchen in the slow cooker!

BARBEQUED BEANS
1 can pork and beans, undrained
1 can pinto beans, drained
1 can kidney beans, drained
1/2 cup packed brown sugar
1 cup ketchup
1 onion, chopped

• Mix all ingredients in a 4-quart slow cooker and cook on low 3-4 hours.

YIELD: 14 (1/2 cup) servings

SOURCE: Fix-It-And-Forget-It Five-Ingredient Slow Cooker Cookbook (page 97)

Impossibly Easy Cheeseburger Pie

Don't expect leftovers with this one!

IMPOSSIBLY EASY CHEESEBURGER PIE
1 pound lean (at least 80%) ground beef (I use ground sirloin 93%)
1 large onion, chopped
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Original Bisquick Mix
1 cup milk
2 eggs

• Heat oven to 400-degrees. Spray 9" glass pie plate with cooking spray.
• Use a 10" skillet to cook beef and onion over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.
• In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.

YIELD: 6 servings

SOURCE: Bisquick mix box (www.bisquick.com)

Quick Banana Bread

This is the best banana bread recipe ever! But it doesn't stay on the counter long. If you wish to freeze it for later, do it fast!

QUICK BANANA BREAD
1 cup sugar
2 eggs
2 cups flour
1/2 cup vegetable oil
1/2 teaspoon salt
1 scant teaspoon baking soda
3 ripe bananas, mashed well

• Blend all ingredients by hand in the order listed and pour into a greased 8" x 4" loaf pan. 
• Bake at 325-degrees until done in the center, about 1 hour.

Other notes:

- add walnuts to the batter - sprinkle a few on top before baking.

- fill pans 1/2 full to avoid overflow.

- a double batch makes six small aluminum tins (bake 30-32 minutes).

- bake a pan with eight mini loaves 25-28 minutes.

SOURCE: the original recipe was found in the Ladies of the Redeemer Lutheran Church recipe book. Margaret S. from Fremont, Michigan submitted the recipe.

Quick Banana Bread with and without nuts

Uncle Simon's Green Jello Salad

Uncle Simon, this one's for you!

UNCLE SIMON'S GREEN JELLO SALAD
1 small can crushed pineapple (undrained)
1 small container small curd cottage cheese
1 (6 oz.) box lime Jello
1 small container light Cool Whip

Mix - chill - serve.

Pasta Bean Soup

Creamy, thick and hearty. Great for a cold night in West Michigan!

PASTA BEAN SOUP
1 large onion, chopped
1 large carrot, chopped
1 celery rib, chopped
2 Tablespoons olive oil
3 garlic cloves, minced
4 cups vegetable or chicken broth
3/4 cup uncooked small pasta shells
2 teaspoons sugar
1 1/2 teaspoons Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
1 can (28 ounces) crushed tomatoes
3 Tablespoons grated Parmesan cheese

• In a Dutch oven, saute the onion, carrot and celery in oil until crisp-tender. Add garlic; saute 1 minute longer. Add the broth, pasta, sugar, Italian seasoning and pepper flakes.
• Bring to a boil. Reduce heat; summer, uncovered, for 15 minutes or until pasta is tender. Add the beans and tomatoes; simmer, uncovered, for 5 minutes. Garnish with Parmesan cheese. 

YIELD: 6 servings

SOURCE: Taste of Home

Cherry Coke Jello Salad

This beautiful, versatile salad is great for summer picnics, holiday feasts and anything in between.


CHERRY COKE JELLO SALAD
1 can (20 ounce) crushed pineapple
1/2 cup water
2 packages (3 oz. each) cherry gelatin
1 can (21 ounce) cherry pie filling
12 ounce can cola

• Drain pineapple, reserving juice; set fruit aside.
• In a saucepan, bring pineapple juice and water to a boil.
• Add gelatin; stir until dissolved.
• Stir in pie filling and cola.
• Pour into a serving bowl.
• Refrigerate until slightly thickened.
• Fold in the reserved pineapple.
• Refrigerate until firm (6-8 hours or overnight).

YIELD: 10-12 servings

SOURCE: www.tasteofhome.com

Hearty Beans and Rice

This is a brand-new recipe that made it's way into our menu rotation last month. Enjoy!

HEARTY BEANS AND RICE
1 pound hamburger (I used ground sirloin 7% fat)
15 oz. can black beans, rinsed, drained
14 oz. can mild Rotel tomatoes with chilies
11 oz. can corn
1 cup water
1/2 teaspoon salt
1 teaspoon ground cumin
1.5 cups instant brown rice

• Brown and drain hamburger.
• Stir in beans, tomatoes, corn, water, salt. Bring to a boil.
• Stir in rice, return to boil.
• Reduce heat; cover and simmer 5 minutes.
• Remove from heat; let stand, covered, 5 minutes.

YIELD: 5 servings

SOURCE: adapted from Taste of Home/Healthy Cooking Magazine - December/January 2012 issue

Ben's Potato Soup

Thick, creamy, rich. The ultimate comfort food for a cold winter night.

BEN'S POTATO SOUP
1 celery rib, thinly sliced
1 small onion, chopped
2 Tablespoons butter or margarine
2 envelopes chicken gravy mix
1/4 teaspoon celery salt
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/4 teaspoon pepper
4 cups 2% milk
5 medium potatoes, peeled, cubed
1 cup Velveeta 2% processed American cheese, cubed

• Boil potatoes, drain and set aside.
• In a large saucepan, saute celery and onions in butter until tender.
• Stir in gravy mix and seasonings; gradually add milk.
• Bring to a boil; cook and stir constantly for 2 minutes.
• Reduce heat, stir in potatoes and cheese.
• Cook and stir until potatoes are heated through and the cheese is melted.

YIELD: 6-8 servings


SOURCE: Taste of Home Magazine - October/November 1999 (original recipe was entitled "Jeff's Potato Soup")

Pair this soup with Crusty Homemade Bread Bowls (pictured above) for a delightful meal!

Crusty Homemade Bread Bowls

Overflow these tasty bread bowls with love by filling them with your favorite homemade soup or stew!

CRUSTY HOMEMADE BREAD BOWLS

1 cup water
2.75 cups bread flour
1 Tablespoon sugar
1 teaspoon salt
1.5 teaspoon quick active dry or bread machine yeast
1 egg yolk 
1 Tablespoon water

• Measure carefully, placing water, flour, sugar, salt and yeast in bread machine pan.  Select dough cycle. Do not use delay cycle.
• After cycle is complete, remove dough from pan, using lightly floured hands. Cover and let rise 10 minutes on a lightly floured surface.
• Divide dough into 4 equal pieces. Roll or pat each piece into a circle on a lightly floured surface.  Cover and let rise in a warm place 15-20 minutes or until slightly puffy.
• Heat oven to 375-degrees. Mix egg yolk and 1 Tablespoon water; brush gently over bread bowls. Bake 18-22 minutes or until golden brown.  

YIELD: 4 bowls


SOURCE: www.cdkitchen.com (original source: Betty Crocker's Bread Machine Cookbook)

Need a dinner idea? We especially love Ben's Potato Soup in these bread bowls!