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Showing posts from October, 2013

Tailgate Chili

This past weekend we had yet another tailgating opportunity with some amazing friends. Since we were going to be feeding a crowd, I needed to make something that would feed a lot of people, was easily transported, and was nice and warm for the cool autumn day. Tailgate chili was the perfect solution! This chili recipe is very easy. You can adapt the heat level to your spiciness preference. This version is just slightly spiced, since I was feeding a lot of different people. Whether you are cooking this on the stove or in the slow cooker, this recipe is perfect. 2 Pounds 80/20 Ground Beef 1 Cup Yellow Onion, Finely Chopped 1/4 Cup Green Pepper, Finely Chopped 6 Cloves Garlic, Minced 1 Tablespoon Chili Powder 2 teaspoons Oregano 1/2 teaspoon Cumin 2 teaspoons Black Pepper 1 teaspoon Cayenne Pepper 1 Tablespoon Salt 2 Cans (15.5 ounces each) Dark Kidney Beans 2 Cans (15.5 ounces each) Light Kidney Beans 1 Can (28 ounces) Diced Tomatoes 1. In a large pot,

Philly Steak Wraps

For our last tailgate, we wanted something different. Everyone does wings, ribs, hamburgers, but what could we make that would be unique and delicious? While looking over the meat counter at our local grocery store, we saw some beautiful thin sirloin steaks. Knowing that my husband loves a good steak sandwich, I decided to put a little spin on it and do some easy to carry steak wraps. To my relief, he was all in! On the day of the game, we broke out our tailgating grill with an interchangeable griddle top. As the food began to cook, people flocked to our tent. Several said that it "smells just like the fair" as the peppers and onions grilled to perfection. As the dish was served, the people went crazy! Some ate them simple and plain while others turned them into more of a fajita and added sour cream and toppings. No matter how you dress them, this quick and easy recipe will become a weeknight favorite for you too! FOR THE SEASONING BLEND 1 teaspoon Onion Powder 1 t

Apple Cider BBQ Sauce

Apples, apples, apples. 'Tis the season for a bounty of apples and warm mugs of cider. Since it is the time of year for celebrating this delicious fruit, I am in the mood for experimenting with different recipes using apples. I have already created an Apple Cider Donut recipe, but now it was time to push the boundaries even further and expand to a barbecue sauce. This sauce is nice and sweet with a subtle heat at the end. We used this to baste chicken as it was grilling, but it would be great with some thick cut pork chops or slathered on a slab of ribs. If you have any leftover, just allow it to cool and then store in an airtight container in the refrigerator. 1 Tablespoon Butter 1/4 Cup Minced Yellow Onion 1 Tablespoon Minced Garlic 2 Cups Apple Cider 1/2 Cup Apple Cider Vinegar 1/2 Cup Ketchup 1 teaspoon Ground Mustard 1 teaspoon Paprika 1/2 teaspoon Salt 1/2 teaspoon Cayenne Pepper 4 Tablespoons Packed Light Brown Sugar 1. In a small sauce

Pumpkin Parfait

When entertaining guests, I am always looking for a new way to enjoy a classic dish. Everyone expects a pumpkin pie to be served at Thanksgiving gatherings, but what if you could surprise your guests with a pumpkin parfait? This dish is so easy to make and, in comparison to its traditional cousin, can be made as low fat as you desire (using fat free cool whip and sugar free pudding mix). The molasses cookies add a spiciness not often found in a traditional pie crust. If you don't like the flavor of molasses, you could always substitute ginger snaps, but the soft molasses cookies are a delicious addition. 12 ounces Evaporated Milk 5.1 ounces Instant Vanilla Pudding Mix 15 ounces Canned Pure Pumpkin Puree 1/2 teaspoon Cinnamon 1/4 teaspoon Nutmeg 10 Molasses Cookies 8 ounces Cool Whip 1. In a mixing bowl, combine milk and pudding mix. Whip for 30 minutes. 2. Add the pumpkin and spices. Whip for an additional 1 minute. 3. Cover with plastic wrap, placing d

Loaded Skillet Potatoes

Sometimes there is nothing better than the taste of loaded cheese fries or potato skins. When we recently had some friends over for dinner, I couldn't decide what to make for a side dish. Should I go with humble baked potatoes? Or did the occasion call for creamy whipped potatoes? Better yet, should I make some crisp homemade chips? Finally, after much deliberation, and a longing for the smell of bacon, I decided to take all of my favorite flavors of cheese fries and turn them into a one pot side with my oven potatoes. By using the bacon drippings, the flavor is throughout the dish and adds that extra little "umph" that makes this dish so great. Don't be fooled by the simplicity of this dish. It is perfect for company or just a night alone. 4 Strips Thick Cut Bacon 2 Tablespoons Butter/Margarine 4 Idaho Potatoes, Peeled and Cubed 1 pinch Black Pepper 1/2 Cup Shredded Cheddar 3 Green Onions, Sliced 1. Heat a large, cast iron skillet over medium heat.

Baked Pumpkin Donuts

  I believe when I figured out the magic combination for donuts, I may have created a monster. Tonight the monster wanted pumpkin. So this recipe not only satisfied the monster's craving, but also took advantage of the healthy benefits of pumpkin. This recipe gives you a soft, tender cake donut with a spiced pumpkin aroma. The glaze on top is reminiscent of the classic powdered donut with a hint of cinnamon. These are perfect with a nice hot cup of coffee or warm apple cider. FOR THE BATTER 4 Cups All Purpose Flour 1 1/2 Cups Sugar 4 teaspoons Baking Powder 1 teaspoon Salt 1 teaspoon Cinnamon 1/2 teaspoon Nutmeg 15 ounces (weight) Pure Pumpkin Puree 1/2 Cup Milk 2 teaspoons Vanilla 4 Eggs, Lightly Beaten FOR THE GLAZE 1 Cup Powdered Sugar 1/4 teaspoon Cinnamon 1/4 teaspoon Vanilla 2 teaspoons Milk Yield: 2 dozen 1. Combine all dry ingredients in the bowl of a large mixer. 2. In a separate bowl, combine the wet ingredients. 3. Slowly stre

Baked Apple Cider Donuts with Cinnamon Sugar

After several failed attempts and tons of research, I have finally developed a recipe for tender, delicious donuts. This recipe takes advantage of the fall apple harvest by utilizing locally pressed apple cider from here in my home town. Apple harvesting is a big deal around here with several local orchards, dating back several generations. In fact, this weekend is the annual Apple Festival! This basic recipe holds tons of possibilities. Whether baking with the kids, making a weekend brunch, or just satisfying your late night craving for a warm donut, this recipe is sure to please! FOR THE BATTER 2 Cups All Purpose Flour 3/4 Cup Sugar 2 teaspoons Baking Powder 1/4 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1 teaspoon Salt 1 Cup Apple Cider 1/4 Cup Milk 2 Eggs, Lightly Beaten 1 teaspoon Vanilla 1 Tablespoon Butter, Melted FOR THE COATING 1 Cup Sugar 1 Tablespoon Cinnamon Yield:15 donuts 1. In a small saucepan, pour 1 cup of apple cider. Over medium hea

Spicy Smoking Rub

This is not a recipe but a seasoning blend formula. I use this blend for everything from baby back ribs, beef ribs, and pork butts. Basically, any beef or pork we are throwing on the smoker that we want to have a little zing. I have even used it on venison roasts with excellent results. The intense heat comes out more in the beef ribs versus the pork, which I find to be counterintuitive, but it is how it is. I am thinking it is because there is more surface area with less unseasoned meat in the middle. No matter what the reason, this is a spice blend that is good to just have in the cabinet for a quick go-to flavor addition. 3 Tablespoons Salt 1 Tablespoon Garlic Powder 2 teaspoons Cayenne Pepper 1 teaspoon Black Pepper 2 teaspoons Paprika 1/4 Cup Packed Light Brown Sugar 2 teaspoons Ground Mustard Powder 1 Tablespoons Red Pepper Flakes 1. Place all spices in a bowl. 2. Whisk until thoroughly combined. 3. To use, simply sprinkle over all sides. Use your hand