Chili

When it looks like this outside:

you definetively need chili!

Ingredients:

1-2 lb hanburger
1 1/2 chopped onions
1 chili packet (seasoning packet)
1 Tbs chili powder
1 big can tomato sauce
1 small can tomato sauce
1 tsp garlic salt
3 cans diced tomatoes
2 small cans kidney beans
2 small cans black beans or pinto
2 Tbsp whisteshire sauce
1 1/2 Tbsp sugar
1 can chili

brown hamburger and onions in sauce pan. Mix all other ingredients into crockpot. I drain and rinse my beans. add hamburger and onion mixture to crockpot and simmer on low for 6 to 8 hours.

Recipe came from my besty Kristy Bliss

Gingerbread Pumpkins

1/3 cup shortening
1 cup brown sugar (packed)
1 2/ cups dark molasses
2/3 cup water
7 cups flour
2 tsp soda
1 tsp salt
1 tsp all spice
1 tsp ginger
1 tsp cloves
1 tsp cinnamon

Mix shortening, sugar and molasses thoroughly. Stir in water, measure flour by dipping method or by sifting. Blend all dry ingredients, stir in. chill.
Heat oven to 350F. Roll dough 1/4 " thick on lightly floured board. Cut with gingerbread boy cutter (or pumpkin cutter.. hello!) place on lightly greased cookie sheet. bake 10 - 12 minutes.

Royal Icing
2 large egg whites
4 cups sifted powder sugar, or more to thicken
juice of 1 lemon

beat the whites until stiff, but not dry. Add sugar and lemon, beat 1 more minute. May be stored up to 3 days.

Recipe is from my Betty Crocker Cookbook

Parmesan Popovers

6 eggs
1 1/2 all purpose flour
1/4 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp herbes de Provence
1/4 cup chopped fresh flat-leaf parsley
2 cups whole milk
1 1/4 cups grated parmesan cheese

preheat oven to 400F
In a blender, combine the eggs, flour, salt, pepper, herbes de Provence, and parsley. Blend on medium speed. Turn the blender to low and slowly add the milk, then the cheese.

Spray a muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup three-quarters full, bake until puffed and golden brown, 20-25 minutes.

remove the popovers from the pan and serve hot, or cool on wire rack and serve warm or at room temp.

(editors note: mine didn't puff... not even a little.... the recipe for popovers that I use for a breakfast says to put them in a cold oven, I would try that when making this recipe)

recipe is from the bookEveryday Pasta by Giada De Laurentiis

Macaroni and Cheese (take two)

So the first time I tried to make homemade Mac and cheese it turned out less than desirable (click HERE) it was LESS than tasty, in fact it was down right nasty! This recipe was the opposite, very yummy, creamy and tasty.



For topping:

1/4 stick (2 tablespoons) unsalted butter, melted
2 cups panko (Japanese bread crumbs) or coarse fry bread crumbs
1 cup coarsely grated extra sharp cheddar (about 4 ounces)

For cheese sauce and macaroni:
3 Tbsp unsalted bitter
3 Tbsp all purpose flour
1/2 tsp red pepper flakes
2 3/4 cup whole milk
3/4 cup heavy cream
4 cups coarsely grated extra sharp Cheddar (about 1 pound)
2 tsp Dijon mustard
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 pound elbow macaroni

put a rack in middle of oven and preheat oven to 400F. Butter a 3-quart shallow baking dish.

Make the topping: stir together butter, panko and cheese in a bowl until well combined.

Make the sauce: melt butter in a 5 quart heavy pot over moderately low heat. Whisk in flour and red pepper flakes and cook, whisking, for 3 minutes to make a roux. Whisk in milk in a slow stream, then bring sauce to a boil, whisking constantly. Simmer, whisking occasionally, for 3 minutes. Stir in cream, cheddar, mustard, salt and pepper. Remove from heat and cover surface of sauce with wax paper to prevent a skin from forming.

Cook the macaroni and assemble the dish. Cook macaroni in a 6 quart pot of boiling salted water (1 tbsp salt per every 4 quarts water) until al dente. Reserve 1 cup pasta cooking water and drain macaroni.

Stir together macaroni, reserved cooking water, and sauce in a large bowl, then transfer to baking dish (mixture will be loose)

Sprinkle topping evenly over macaroni. Bake until top is golden and bubbling, 25 to 35 minutes.

Recipe is from my friend Amy Dries's kitchen

Sweet and Sticky Chicken Wings

We decided to have an appetizer night for FHE. Seemed appropriate so we could eat and carve pumpkins at the same time. I also made Garlic french fries to go with them.. YUM!


Sweet and Sticky Chicken Wings
Estimated Cost: $3.50 for about 24
1 and 1/2 lbs. chicken wings
3 tablespoons vegetable oil
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup cider vinegar
2 tabelspoons soy sauce
1/2 teaspoon crushed red pepper
1 teaspoon corn syrup, dissolved into 2 tablespoons cold water
Cut each wing into two pieces at the joint. Heat oil in heavy large pan until very hot. Add wings and fry, in batches if necessary, until nicely browned and cooked through (about 10 minutes); remove to plate. Reduce heat to medium. To same pot, add ketchup, brown sugar, vinegar, soy sauce, and crushed red pepper, and stir until smooth. Bring sauce to a thick boil. Add corn syrup and cook for one minute. Add wings to pot and coat thoroughly with sauce. Serve immediately.

Recipe from Prudence Pennywise

Bacon and Vegetable Pasta

Ingredients:

yellow bell pepper, chopped
red bell pepper, chopped
small container of sweet tomatoes
olive oli
salt and pepper
package of bacon
angel hair pasta

chop both peppers and spread on baking sheet, add tomatoes and drizzle with olive oil and salt and pepper. Roast in 400 F oven for 5-30 minutes. Meanwhile chop bacon into bite size pieces and cook. Cook angel hair pasta according to package. Toss with roasted vegetables and bacon. Add salt and pepper to taste.

My Mom actually made this recipe while she was at my house, so i guess this could be cheating, so shhh. don't tell. :)

Roasted Broccoli

It doesn't looks so appealing, but it is very yummy!


Ingredients:

1 head of broccoli
olive oil
salt and pepper

cut up 1 head of broccoli, drizzle with olive oil and salt and pepper. Roast in 400F oven for 25-30 minutes.

YUM!

Recipe idea came from Tiff H.'s kitchen