Prep : 5 minutes Time: 25 minutes Total Time: 30 minutes
6 Generous Servings
This recipe was given to me by a very close friend , I couldn't believe the taste , deliciously good . This a hectic time with shopping , and for those that need a hot comfort dish quickly , well this is it . ENJOY !
This ground beef chili is hearty and delicious, and it takes only 30 minutes from start to finish! Don't feel overwhelmed by the list of ingredients, many are suggested toppings.
The ground beef is quickly browned, then it is combined with a spice mixture, beans, and tomatoes for a quick and easy meal for a busy day. It's also easy on the budget.
Make a pan of cornbread to go with the chili, along with a salad or slaw, or serve it with hot cooked rice and warm tortillas.
If you're making this for a party game day gathering, offer several toppings with the chili and add a bowl of tortilla chips to the menu. The recipe is easily doubled.
3 tablespoons chili powder
2 tablespoons dried minced onion
1-1/2 teaspoons ground cumin
1 teaspoon dried leaf oregano
1 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Chili :
1-1/2 pounds ground beef, at least 85% lean
1 can (14.5 ounces) diced tomatoes
1 can (14.5 ounces) diced tomatoes with mild green chile peppers*
1 can (8 ounces) tomato sauce
1 can (15 to 16 ounces) black beans, undrained
salt to taste
shredded cheddar, cheddar-jack, or a Mexican blend of cheeses
Topping Suggestions :
sour cream, chopped green onion, chopped red onion, shredded lettuce, cilantro, guacamole, diced tomatoes
1 . In a small bowl or cup, combine the chili powder with the dried minced onion, cumin, oregano, sugar, garlic powder, and the black and cayenne peppers. Blend well and set aside.
2 . In a Dutch oven or large sauté pan over medium heat, brown the ground beef, turning and breaking up with a spatula as it cooks.
3 . Drain the ground beef well. Return the beef to the pan over medium heat. Add the chili seasoning mix and stir to blend.
This Cajun chicken and pasta skillet dish is quick and easy to prepare. It's made with diced cooked chicken, spicy Cajun seasonings and cayenne pepper, tomatoes, Parmesan cheese, and a variety of vegetables. Enjoy this flavorful chicken pasta dish with a salad and cornbread or biscuits. Use fusilli, rotini, or similar pasta in this dish.
12 ounces or fusilli or rotini pasta
2 tablespoons butter
8 ounces sliced fresh mushrooms
1 red bell pepper, sliced
1 green bell pepper, sliced
6 green onions, thinly sliced
3 to 4 cups diced cooked chicken
1-1/2 tablespoons Cajun seasoning
3/4 teaspoon cayenne pepper
3/4 teaspoon ground black pepper
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup milk
1 can (14.5 ounces) diced tomatoes
1/2 cup grated Parmesan cheese, plus more for sprinkling
Preparation :
Cook the pasta in boiling salted water following package directions. Drain in a colander and rinse well with hot water.
In a large skillet over medium heat, saute the mushrooms and sliced red and green bell pepper until the vegetables are tender and mushrooms are lightly browned.
To the mushroom mixture, add the sliced green onions, minced garlic, and chicken; cook, stirring constantly, for 1 minute.
Chicken :
Stir in the Cajun seasoning, cayenne pepper, and black pepper; cook, stirring, for another minute. Add the soup, milk, and tomatoes. Bring to a simmer. Stir in the grated Parmesan cheese and the cooked pasta. Heat through.
TIP :
You can pick up a rotisserie chicken at the supermarket , they are seasoned , no fuss and little cleanup .
Enjoy
Prep: 25 minutes Bake: 40 minutes Makes: 6-8 servings
1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 . In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef, and 1/2 cup cheese; repeat layers. Top with remaining sauce and cheese.
2 . Cover and bake at 400° for 40-45 minutes or until heated through. Yield: 6-8 servings.
Pie Crust :
2 cups all-purpose flour
⅓ cups light brown sugar
¾ teaspoon fine sea salt
1 stick unsalted butter
7 tablespoons unsalted butter
Filling:
½ cup granulated sugar
¼ cup light brown sugar
1½ teaspoons all-purpose flour
½ teaspoon fine sea salt
4 large eggs
1½ cups cane, sorghum or dark corn syrup, or honey
3 tablespoons bourbon
1½ tablespoons unsalted butter
1½ tablespoons pure vanilla extract
1¾ cups unsalted pecan halves
1 . Make the Piecrust: In a bowl, whisk the flour with the brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the side of the plate to the rim. Crimp the edge with your fingers or a fork. Refrigerate for at least 20 minutes or up to 3 days.
2 . Make the Filling: Meanwhile, preheat the oven to 350 degrees F*. In a bowl, whisk both sugars with the flour, salt and eggs until smooth, then mix in the syrup or honey. Add the bourbon, butter and vanilla and fold in the pecans.
3 . Pour the filling into the chilled crust and transfer the pie to a foil-lined baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is nearly set. Transfer the pie to a rack and let cool completely, about 4 hours, before serving.
TOTAL TIME: Prep: 15 minutes + soaking Cook: 40 minutes MAKES: 8 servings
1 pound dried black-eyed peas
1/2 pound bacon strips, cooked and crumbled
1 tablespoon butter
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
Salt to taste
Additional cooked and crumbled bacon, optional
1 . Rinse and sort black-eyed peas. Place peas and bacon in a Dutch oven; add water to cover. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 hour. Do not drain.
2 . In a skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in thyme.
3 . Stir into pea mixture. Bring to a boil; reduce heat. Simmer, covered, 30-40 minutes or until peas are tender, stirring occasionally. Sprinkle with salt to taste. If desired, serve with additional crumbled bacon. Yield: 8 servings.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch MAKES: 102 servings
6 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups chopped nuts
1 . Sift together first five ingredients; set aside. In a bowl, cream butter and sugars. Add eggs, vanilla and lemon extract; beat well. Add dry ingredients; mix well. Stir in nuts.
2. Divide dough into four parts and shape into 1-1/2-in. x 11-in. rolls. Wrap in foil and chill overnight. Slice cookies 3/8 in. thick.
Bake on greased baking sheets at 350° for about 10 minutes.
Prep / Total time: 4 hours 10 minutes Makes 12 servings
CREAM CHEESE FILLING:
1 (8-ounces) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
CAKE WITH APPLE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1-1/2 pound)
PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
TIP:
This delicious apple bundt cake features a sweet cream cheese filling and homemade praline frosting. Garnish the frosting with extra toasted pecans.
