Chicken Chili

3 c chicken, cooked & diced

2 cans Northern Beans, drained

1 t cumin

2 c salsa

1 c chicken broth

3 c Monterey Jack Cheese, shredded
Throw everything in a crock pot on LOW for 4 hours!  Very yummy served in a bread bowl!  Mmm!

Biscuits & Gravy

Hands down, I became addicted to Biscuits and gravy in Oskaloosa, Iowa.  Smokey Row was a coffee house that served the most amazing B&G along with a hot and steamy Breve!!!  OH MY!  Ultimate experience right there! :)  While I HAVE NOT mastered their specific "ungiven" recipe, I have found one I like very well.

Biscuits:

2 c. flour

1 T baking powder

1 t salt

1 T white sugar

1/3 c shortening
1 c milk
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture until it looks like piecey.  The flour mix and shortening will be dry and separated. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet (or I ALWAYS use parchment paper on my cookie sheet for ANYTHING I'm baking on it!).  Bake in preheated oven to 425 for 13 to 15 minutes, or until edges begin to brown.

Sausage Gravy:

1 lb breakfast sausage
1/2 c flour

1 t salt

pepper, to taste

2 T Worcestershire Sauce
2-3 c milk

Brown sausage and drain.  To the same pan, add flour, salt and Worcestershire Sauce and coat all the meat.  It will be really pasty and thick.  Still over medium heat add the first 2 cups of milk and continuously stir.  It will start to thicken the longer it's on the burner.  If it's too thick, add more milk about 1/2 c at a time.  It needs to be between thick and thin! :) 

Oatmeal Bread

1 c quick oats

1/2 c whole wheat flour

1/2 c brown sugar

1 T salt

2 T butter

Mix all above ingredients and pour 2 c boiling water over the top and mix.  Let cool. 

2 T yeast

1/2 c warm water

Dissolve.  Then add to the oatmeal mixture above.  Add 5 c all-purpose flour and stir until well combined and it forms a "ball" like in the first photo.  Knead.  Let rise for about an hour.  Make into 4 mini loaves and put into non-stick metal pans.  (Note: I have tried the Pampered Chef bread stone pan and it DOES NOT WORK for yeast breads.)  Let raise in pans until they are ALMOST to the top of the pan.  Usually about 30 minutes.  Bake at 350  for 20 minutes.  Serving it warm is by far my favorite, but we use this for sandwich bread, toast, etc.  This CANNOT be done in a bread machine.

Hidden TREASURES

Oh dear!  It's late, and I'm SOOOO tired tonight.  Will probably get a little lecture from my sweetie as I'm supposed to be "in bed." :)  I just had to share this with you guys! :)

There are very few items that I buy like this, but I HAVE to let you in on my secret!  Especially now that crock pot cooking is much more on the horizon with lots of cooler weather coming (out here in AZ at some point).  These are, hands down, I think one of my favorite inventions for the kitchen!  Crazy cool!  I wish I'd have invented them myself! :)  They might seem extremely "silly" but seriously, friends, I LOVE THEM!  And they are WELL WORTH the investment.  Watch for coupons! :)  You know me!  Don't buy much if it doesn't have a coupon to make it free or almost free! :)

The item I am referring to are called Slow Cooker Liners by Reynolds.  OH...................MY!  I used to DRAG MY FEET when using my crock pot cause I HATED cleaning it out!  NOT ANY MORE!  Try these out if you haven't already fallen in love with them like me! :)  I will repost the Turkey Chili picture where you see I used one! :)  Yep!  When that chili was scarfed down by my family, I literally took that bag with crusted tomato sauce to the side and threw it in the trash!  Wiped it with a soapy rag and it was DONE!

This is what my crock pot looked like after I pulled the bag out.

Not the best picture, sorry!  You get the idea though. :)

Alright!  Good night now! :)

Breakfast Burritos

Breakfast Burritos have become a Sunday morning tradition!  WE LOVE IT!  Our church isn't until 5PM, so we lounge, drink coffee, read the newspaper and make breakfast burritos!  Don't let the name fool you though, they can be eaten ANY MEAL of the day! :)

1 pack large tortillas
1 pkg bacon
8 eggs
1 c. Cheddar Cheese, shredded
1 can refried beans
1 pkg frozen hashbrowns, thawed
1 stick butter

Start hashbrowns by melting a stick of butter in a large skillet.  Sprinkle bag of hashbrowns evenly over melted butter and put the lid on.  Cook over medium heat for about 6-7 minutes then flip over and let cook another 5 minutes.  Cut bacon into little slices and fry up in a saucepan.  Drain on a paper towel.  Dispose of most of the bacon grease, reserving just enough to coat the bottom of your bacon pan and throw the eggs in and scramble.  Lastly, in a small saucepan, heat your refried beans through.  Take a tortilla and put some cheese on and warm it in the microwave about 45 seconds until the cheese is melted.  Layer with the remaining ingredients.  Roll up and eat!

Pumpkin Whoopie Pies

Cookies:
2 cups packed brown sugar
1 cup vegetable oil
1 1/2 cups solid pack pumpkin puree
2 eggs
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 tablespoons ground cinnamon
1/2 tablespoon ground ginger
1/2 tablespoon ground cloves

Filling:
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups powdered sugar
3/4 cup shortening

For the cookies:  Combine oil and brown sugar.  Mix in the pumpkin and the eggs, mix it well.  Add flour, salt baking powder, baking soda, vanilla, cinnamon, ginger and cloves.  Mix well.  On a lightly greased or parchment paper lined cookie sheet, drop by heaping teaspoons or the smallest Pampered Chef cookie scoop (pictured above is the medium scoop).  Bake at 350 for 10-12 minutes.  Let cookies cool then ake sandwiches from two cookies filled with the filling!

For the Whoopie Pie Filling:  Beat egg white and mix with the milk, vanilla and 1 cup of powdered sugar.  Mix well then beat in the shortening and the remaining cup of powdered sugar.  Beat until light and fluffy.

Raspberry Jam For Sale

So after posting to my facebook that I had just finished 33 jars of fresh raspberry jam with two of my girlfriends, I almost immediately had requests to purchase them!  My initial reaction was, no way.  They take a lot of TLC and then as I got more requests, I started organizing my thoughts.  I've decided to sell raspberry jam because you're worth that "TLC." :)  So many of my friends and family from back in the midwest also always wish they could take part in my bake sales or food prep, and I've checked into a way in getting this stuff back to you all in the midwest.  So, the pricing is as follows:

Option 1 - $4/jar - LOCALLY here.
Option 2 - 5 jars SHIPPED to you anywhere is $30.  Each additional jar is $5 up to 10 jars.

This pricing above for shipping includes bubble wrap that each jar is wrapped in and the cost for me to ship!  Cheapest way for me to ship is Priority Flat Rate which arrives in 2-3 days.
Many are asking how long they last.  If SEALED setting in your pantry/cupboard, they will last 6-12 months!  Once they have been opened, you will need to keep them in the refrigerator and they can be in there for 2-3 months.

If you have any other questions let me know!  I will need to know by Thursday at midnight so I can get more supplies Friday if I need to!  Hoping to get these made this weekend and mailed off or delivered!  I am taking payment via paypal.  I will touch base with you specifically on your order in a few days once I get everything else figured out. :)

Turkey Black Bean Chili

This is a really yummy chili.  Easier and not so heavy on the tummy! :)  I first had this when my sister (another amazing chef) cooked it for me when I was back a few Octobers' ago with my boys.  IT HIT THE SPOT!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 lb. turkey breast
3 (15 oz) cans black beans
1 (14 oz) can crushed tomatoes
1 1/2 T chili powder
1 T dried oregano
1 T dried basil
1 T red wine vinegar

Saute onion and garlic in oil; add turkey. Cook through. Add beans, tomatoes and spices. Bring to boil, stir, reduce heat to low and simmer.
 
Note:  This can also be done in a crockpot.  Only change is to throw all of the cooked turkey and beans and spices into the crockpot and let simmer on low all day.  Can also be frozen and thawed later to eat.

Salami Pasta Salad

Dear, DEAR friend of mine gave me her recipe for this AMAZING pasta salad!  LIKE NO OTHER I've ever had.  There is something about FRESH herbs used in this that just makes it over the top! 

1 box tube pasta
1/2 lb bulk hard salami or summer sausage, cubed
1/2 c minced fresh parsley
4 green onions, sliced
1/2 c olive oil
1/4 c apple cider vinegar
4 t. minced fresh oregano
4 t. minced fresh basil
2 minced garlic cloves
1 t. salt
1/4 t. pepper
1/2 c shredded parmesan cheese

In saucepan, cook pasta according to package directions; rinse in cold water and drain. Place in a large bowl; add salami, parsley and onions. In a small bowl, whisk together oil, vinegar and seasonings. Drizzle over pasta mixture and toss to coat. Cover and refrigerate overnight. Just before serving, stir in parmesan cheese.

Breakfast Sausage

While I haven't gone "extreme" in "natural" things, I have just recently REALLY grown tired of the absolute garbage that Jimmy Dean puts in the sausage we cook and eat because of "convenience."  I was FED UP and so comes this following recipe for some AMAZING pork breakfast sausage! 

5 lbs porkloin, ground (your butcher or meat dept should be able to do this for you)

4 t salt

4 t sage

4 t thyme

1 t rosemary

2 T brown sugar

1 t nutmeg

1 t cayenne pepper

1 t red pepper flakes

3 T oil

Grind pork loin with meat grinder.  In a food processor, combine the spices listed.  Make them powder.  In a large bowl hand mix everything until well blended.  Divide out into 1 lb packages and freeze until ready to use. 

Notes:  I use this for lasagna, chili, etc.  It's so yummy!