Thursday, January 3, 2008

vegetarian chili

i sort of made this up when it turned autumn and i wanted chili but without meat, and had 5 different kinds of beans on hand.

1 green bell pepper, diced
1 yellow bell pepper, diced
2 tbsp olive oil

1 large sweet onion, diced
1 small-med jalapeno, diced
3 garlic cloves, minced

1 tbsp chili powder
1 tbsp cumin

1 (28 oz) can diced tomatoes
1 (28 oz) can tomato sauce
1 bottle beer
2 (16 oz) kidney beans
1 (16 oz) can white beans
1 (16 oz) can pinto beans

saute onion, peppers, jalapeno and garlic in a large saucepan until onions are golden, 10-12 minutes.

add chili powder and cumin and cook 2 minutes.

add remaining ingredients and cook until heated through and serve with shredded cheddar and crackers.

chocolate stout floats

not a new idea, but a delicious one.

1 pint premium chocolate ice cream
2 cans double chocolate stout beer

put 2 scoops of slightly softened ice cream in a large mug or stein. pour beer over. drink with a spoon and/or straw. delish.

pumpkin chocolate chip muffins

4 eggs
2 cups white sugar
1 small can (15 oz.) pureed pumpkin
1 1/2 cup vegetable oil
3 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp each ginger and nutmeg
1 tsp salt
2 cups chocolate chips

preheat oven to 400 degrees. prepare muffin tin with paper liners.

beat eggs together in a large bown with sugar, pumpkin, and oil. beat until smooth and combined

in a medium sized bowl, combine flour, soda, powder, spices, and salt. blend into pumpkin mix. after thoroughly mixed, fold in chocolate chips.

fill muffin cups 3/4 of the way. bake at 400 for 12 to 15 minutes.

pumpkin squares

i make two things immediately when october arrives: these pumpkin squares, and pumpkin chocolate chip muffins. these squares are my hubby's absolute favorite. i don't make them very often during the holiday season, because we will literally eat them (and nothing but) until they're gone.

for crust:
1 box yellow cake mix, divided
1 egg
1 stick melted butter

for filling:
1 large can pumpkin
2 1/2 tsp pumpkin pie spice (i usually add extra)
1/2 cup packed brown sugar
2 eggs
2/3 cup milk
a pinch or two of salt

for topping:
1 cup cake mix
1/4 cup sugar
1/2 stick butter, semi-cool
1 tsp cinnamon

preheat oven to 350 f.

mix ONE cup of cake mix, egg, and butter and press into a 9x13" pan.

mix together filling ingredients and pour into crust.

for topping, cut ingredients together with knives or your fingers and sprinkle over filling.

bake for 45-50 minutes or until topping is crunchy. allow to come to room temperature (or even refrigerate!) before diving in! it doesn't taste nearly as good warm, in my opinion!

fried green olives stuffed with bleu cheese

i took this from Bon Appetit and have been wanting to try it. i just had the thought, though, that lots of groceries have olive bars, and specifically stuffed olives. i bet this would be good done with deli olives, or goat cheese stuffed olives!

1 oz mild blue cheese, such as Maytag
24 pitted Spanish olives, patted dry

peanut oil, for frying
all purpose flour
1 large egg, beaten to blend
1/2 cup fine dry breadcrumbs
Method -roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive. stuff olive with cheese. repeat with remaining olives and cheese.

-pour enough oil into heavy large skillet to measure depth of 1 inch. heat oil to 350. roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. fry olives until golden brown, about 30 seconds. using slotted spoon, transfer olives to paper towels to drain. serve hot.

doo doo's, a.k.a. no-bake cookies

these are addictive. the only bad thing about these is that you have to wait for them to cool in the fridge.

1 stick margarine
2 cups sugar
3 tbsp cocoa
1/2 cup milk
2 tsp vanilla
1 1/2 cup peanut butter
2 1/2 - 3 cups uncooked quick oats

melt margarine in pan. add sugar, cocoa, and milk. cook until boiling, then 1 1/2 minutes longer. take off burner. add peanut butter, vanilla, and oats. stir and drob by teaspoons on wax paper or pour into baking dish. cool in fridge.

cucumber dip

this came from Southern Living, and i haven't tried it yet actually! but it looks good for a summer lunch, doesn't it?

5 small cucumbers, unpeeled
1/2 cup rice vinegar
1 teaspoon kosher salt
1 teaspoon garlic salt, divided
2 (8-oz.) packages cream cheese, softened
1/2 cup mayonnaise
2 teaspoons chopped fresh chives
Garnish: fresh chives
Pita chips

Grate cucumbers into a medium bowl. Toss with rice vinegar, salt, and 1/2 tsp. garlic salt. Cover and chill 8 hours. Drain cucumber mixture well, pressing between paper towels.
Beat cream cheese, mayonnaise, and remaining 1/2 tsp. garlic salt at medium speed with an electric mixer 1 to 2 minutes or until smooth. Stir in cucumber mixture and chives. Cover and chill at least 1 hour. Garnish, if desired, and serve with pita chips.

chocolate buttercream icing

this is my standard chocolate buttercream recipe.

6 tbsp butter, softened
1/3 cup milk
1 tsp vanilla
1/3-3/4 c dutch process cocoa
2 2/3 cup unsifted confectioners sugar

cream butter, add cocoa & confectioners sugar alternately with milk. beat to spreading consistency and blend with vanilla. spread on cake or cupcakes immediately.

chilled strawberry soup

i first had this with my bff hannah, when her mom hosted a tea for us.

2 pints strawberries, hulled
1/2 cup dry champagne
1/4 cup skim milk
1/2 cup plain yogurt
2 tbsp honey

process the berries in blender or food processer until pureed. add remaining ingredients. process until blended. chill until serving time.

you may substitute a mix of 1/4 cup sparkling water and 1/4 cup white grape juice for champagne.

betsy's dorito casserole

i know this looks disgusting, but it is probably my favorite casserole ever. and thats saying something.
feel free to use a deli chicken if you're pressed for time... that's what i usually do. mmboy, this is delish!

4 raw chicken breasts
1 can cream of chicken soup
1 small can chopped green chiles
2 cups mixed cheese
1 bag doritos (nacho cheese flavor), crumbled

boil chicken in about 2" of water. best if water boils down and chicken browns slightly. shred with forks. mix shredded chicken with soup. layer in baking dish in the following order:

soup/chicken mixture
soup mix

bake at 350 for 30 minutes or until bubbly and crispy.

bread pudding var. 1

i made this over the summer when we had a 4th of july party and ended up with several bags of leftover hamburger and hot dog buns. it was my first ever attempt at bread pudding!

10 slices white bread, cut into cubes
1/4 cup butter, melted and cooled to room temp
1 teaspoon ground cinnamon
6 eggs, beaten
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups scalded milk*
1 pinch ground nutmeg

Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish.
Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish.
Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes.
Sprinkle with nutmeg and bake for 25 minutes.

*i didn't bother scalding the milk, because for these purposes its a pointless step. i just warmed it in the microwave a bit until it was about room temp, so that it wouldn't curdle the eggs. really its best if you have the time to let everything come to room temp! oh, also i melted the butter.


1 package yellow cake mix
1/2 cup butter
2 eggs
1/4 cup water
1 large can pie filling, OR 1 large bag frozen mixed berries of your choice.

preheat oven to 350 f.

in a large bowl, combine cake mix, butter, eggs, and water. stir until moistened, beat at med. speed for 2 minutes. spread into greased 13"x9" pan. spoon pie filling over. bake for 40-45 minutes or until toothpick inserted in cake comes out clean.

ina garten's brownie tart

6 tablespoons (3/4 stick) unsalted butter
3 1/4 cups (20 ounces) semisweet chocolate chips
3 extra-large eggs
1 cup sugar
1 tablespoon instant coffee granules
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 cup (4 ounces) chopped walnuts
2 to 3 tablespoons heavy cream

Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.

Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

bacon and eggs in a basket

i'm getting rid of another recipe account elsewhere, so i'll be dumping a bunch of recipes today!

2 slices toast of your choice
2 eggs
crumbled, cooked bacon (about 2-3 slices worth)
salt and pepper

a glass or cookie cutter
Method using cookie cutter or glass, cut the center out of your slices of bread. heat up a skillet and melt lots of butter in it. place bread in skillet and crack eggs, put egg in center of bread. sprinkle bacon over egg immediately, as well as salt and pepper. toast bread centers alongside for dipping in yolks.

when egg has set on bottom, add more butter to skillet and flip bread. cook until yolk is at whatever stage you like.