In a 8 quart stock pot…
1 Tbsp butter
1 medium yellow onion diced
3-4 sweet baby peppers, diced
1 pound ground beef
1/2 tsp garlic powder
28 ounce can diced tomatoes
6 ounces tomato paste
2 cups water
2- 29 ounce cans pinto beans, drained
15 ounce can kidney beans, drained
1 Tbsp chili powder
1/4 tsp pepper
1/2 tsp cumin
*** you can also use one package of your favorite chili seasoning and omit the chili powder, pepper and cumin
Place butter in your stock pot and melt over medium heat. Add onion and sweet peppers and saute for a few minutes until soft. Add ground beef and garlic powder, brown ground beef until completely cooked
Add diced tomatoes and paste to your pot and 2 cups of water. Then add beans and seasonings. stir till combined.
Bring to a boil and then turn down heat and let simmer at least an hour.
Serve and top with cheese, onions, sour cream or whatever you like. ENJOY :).
Grease the sides and bottom of one 8 inch square pan. Preheat oven to 400 degrees.
1/4 cup butter, melted
1 cup milk
1-1/4 cups yellow corn meal
1 cup flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
Melt butter and place in a mixing bowl add milk and egg and whisk until combined well.
In a small bowl place corn meal, flour, sugar, baking powder and salt, stir to combine and then add mixture to your wet ingredients. Stir until moistened batter will be lumpy.
Pour into prepared pan and bake at 400 degrees 20-25 minutes. Until golden brown and toothpick inserted in center comes out clean. Serve warm and ENJOY! :)
4 oz Sparkling water
2 oz Strawberry Shortcake vodka
2 oz Strawberry Puree either fresh or the type you buy for mixed drinks will work
1 Tbsp Heavy whipping cream or 1/2 & 1/2
Whipping cream and a whole berry to garnish
Fill a 10 ounce glass half way with crushed ice. Add sparkling water and then vodka. Pour Strawberry puree on top and then add cream. Garnish with a dallop of made whipping cream and whole berry. To make it a virgin shortcake just omit the vodka. ENJOY :)
1 package chow mein noodles, boiled and rinsed
4 Tbsp oil
2 boneless chicken breasts, sliced into cubes
1 bag of frozen stir fry veggies, cooked
1 can bamboo shoots
1 can water chestnuts
1 can baby corns
You can change the veggies or use fresh to suit your family
1 Tbsp soy sauce
1 cup chicken stock
1-1/2 tsp corn starch dissolved in 1 Tbsp water
2 green onions, diced
Boil your noodles, drain rinse and set aside. Cook your frozen stir fry veggies and set aside. Heat 2 Tbsp oil in a large skillet or wok. Add noodles and stir fry for 2-3 minutes on medium high. Remove and set aside. Add 2 Tbsp more of oil to your skillet or wok and cook chicken until browned slightly and cooked all the way through. Add your stir fry veggies, bamboo shoots, water chestnuts and corn. Mix well. Season with soy sauce and add stock. Bring your mixture to a boil. Stir in cornstarch mixture to thicken. Add green onions and noodles. Mix well and serve when heated. ENJOY :)
Preheat oven to 425 degrees with your oven rack in the lowest position.
Pie crust for top and bottom and bottom of your choice
4-5 Granny smith apples, peeled, cored and sliced thin
4-5 Fuji apples, peeled, cored and sliced thin
1/3 cup sugar
2 Tbsp brown sugar
1-1/2 tsp lemon juice
1/2 tsp cinnamon
1/2 tsp salt
1-1/2 Tbsp cornstarch
Milk for brushing the top of the pie
Sugar to sprinkle on top of the pie
Place apples, sugar, brown sugar, lemon juice, cinnamon and salt in a deep pan and cook on medium heat about 10 minutes until apples soften.
Remove from heat and stir in cornstarch.
On a parchment paper lined cookie sheet lay out softened apples and their juices. Places pan in freezer 12-15 minutes until they become room temperature.
Spoon apple filling into bottom crust. Place top crust on top and brush with milk and sprinkle with a little bit of sugar. Place pie on a foil lined baking sheet bake.
Bake at 425 degrees for 10 minutes and then turn down oven to 350 degrees and continue to bake for 40-50 minutes.
Let cool completely on a rack. Serve with vanilla ice cream and ENJOY!! :)
Preheat oven to 400 degrees. Make sure you oven rack is placed in the middle of your oven.
1 pie dough recipe for top and bottom crust
18 ounces Blackberries
18 ounces Raspberries
1/2 cup sugar plus some for sprinkling on top
1 tsp lemon juice
Pinch of nutmeg
3 Tbsp quick cook instant tapioca
Milk to brush on top crust
In a large bowl place berries, sugar, lemon juice, nutmeg and tapioca. Gently fold together until berries are covered with sugar and let set on counter for 30 minutes.
Place berries into bottom crust. Cover with top crust pinching together. Brush top of crust with milk and sprinkle with sugar. Cut slits in top crust.
Place pie on a foil lined baking sheet and place in preheated 400 degree oven for 30 minutes. Turn down oven to 350 degrees and continue to bake for 30 minutes.
Remove from oven and let cool completely before serving or else the filling will be runny! Serve with a scoop of ice cream and ENJOY! :)
Preheat oven to 325 degrees. Line the bottom of your 9 inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.
2 cups lemon shortbread cookie crumbs
2 Tbsp sugar
1/2 cup butter melted
4-8 ounce blocks of cream cheese softened to room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
2 tsp vanilla
1 tsp lemon extract
2 Tbsp fresh lemon zest diced fine
1 cup heavy whipping cream
In a small bowl place cookie crumbs and sugar add melted butter and stir to all crumbs are coated. Place in the bottom and 1/2 inch up sides of spring form pan and place in the freezer while you make your filling.
In bowl of mixer place cream cheese and beat until cream cheese is fluffy. Add sugar,cornstarch,vanilla,lemon extract and zest beat until combined well. Turn mixer down to lowest speed and add eggs one at a time just until each egg is combined. Turn off mixer and by hand stir in whipping cream. Pour into prepared crust and bake at 325 degrees for 75-80 minutes. Remove pan from oven and set on a rack. Let cool for 15 minutes and then run a knife around edge of pan. Continue to cool for another 45 minutes on rack and then place in fridge to set at least 4 hours.
3 ounces butter, room temperature
1 cup sugar
2 eggs plus 2 egg yolks
2/3 cup fresh lemon juice
1 tsp lemon zest diced fine
In bowl of mixer place butter and sugar, beat for about 2 minutes. Slowly add eggs and egg yolks beat for about 1 minute. Slowly stir in the lemon juice. Your mixture will look curdled but don’t worry it will be come smooth. Transfer in a medium sauce pan and cook on low heat until becomes smooth. Turn heat up to medium and stirring constantly cook until curd thickens about 15 minutes. Remove from heat and stir in zest. Place into a bowl and cover with plastic wrap making sure your plastic wrap touches the top of the curd so you don’t get a skin. Place in fridge and let cool completely.
12 ounces fresh raspberries rinsed and patted dry.
Once your cheesecake as firmed up (about 4 hours in the fridge) Place completely cooled lemon curd on top of cheesecake. On top of lemon curd arrange your raspberries. Place in fridge until ready to serve.