Yummy! Its been years since I indulged myself in the deliciousness of strawberries and raspberries in cream and sugar…we used to eat this all the time when a were little. I forgot how much I loved it!
Papa’s Famous Chili October 9, 2013
When we were little my grandfather watched us a lot while my parents tended to the restaurant. He was always burning memories into our brains. Of the many wonderful memories I keep of him, his Chili is among the favorites. I always requested his ‘special’ Chili when I had friends over and even in the dead of summer. He added rice, which a the time seemed incredibly unusual, and taco seasoning. The flavor was so wonderful and rich and everybody always loved it. Unfortunately, I never did get the exact recipe since I was so young when he passed away, but luckily I remembered his secret ingredient and my grandmother conjured up the rest of the recipe as best as she could remember. I’ve never heard of anybody using taco seasoning in Chili, but man does it add some serious flavor!! Everybody knows Chili is a Fall favorite. As soon as the leaves start to change and the chill of Fall starts to move in, everybody starts craving warmth. It seems like as soon as it cools down Chili starts becoming a popular item at every restaurant and in every home. I thought this was a good recipe to add to my collection since I’ve made 2 batches already since Fall started and now that I am thinking about it I might just have to make another! I hope everybody will enjoy this Chili as much as my family always has, and will continue to.
Papa’s Famous Chili
3 Cans Hunts Sauce
1 Small Can Hunts Diced Tomatoes
1 Can Red Kidney Beans
2 Cans Black Beans
1-2 LBS Ground Hamburg ( However much you like, I used 1 1/2 lbs for mine)
2 Large Onions Chopped to desired size
Approx. 2 TBS Minced Garlic
1 Package Old El Paso Taco Seasoning
Red Pepper Flakes to desired Heat level
Approx. 1 TBS Each Garlic and Onion Powder
I also added some hot sausage, your preference what other meats and veggies you add.
2 Cups Rice
Cook meat, garlic, and onions. Add remaining ingredients to crockpot. Add in small amounts each to be sure it is mixed well and not too much for your crockpot. I think I have a 7 quart, and this recipe was right to the top and difficult to stir well. I left it on medium heat for 4 hours. Season to taste, feel free to add any other seasonings desired throughout cooking. I like to experiment a little with my Chili!
Cook rice on side, add to crockpot before serving or serve separately.
Cranberry Vanilla Cake with Lemon Cream Cheese Frosting February 22, 2013
I spent so long drooling over this cake in a Better Homes and Gardens magazine until I finally had a reason to make it. I decided that since we were having Thanksgiving at our new home this year, this would be the perfect dessert for our dinner. I had so much to do, as it was my very first Thanksgiving dinner, so I stayed up all night the night before and prepared it. It really wasn’t difficult, it was just a lot of steps. I prepared everything the night before and then frosted and put together the cake in the morning. I waited until just before we ate to sugar the cranberries so the sugar wouldn’t melt off. It was probably one of the best cakes I have ever had, or made, and I was shocked because the cranberries really didn’t excite me at all. I was thinking of switching to raspberry instead, but I decided against it. I would, however, recommend using raspberries another time because it would be fantastic both ways. I linked the original recipe from Better Homes and Gardens, however I did change a few things and I think next time I may just use box cake, as it is just as moist and much quicker. I think box cake is just as good, if not better than homemade. Maybe the ease of only adding egg and water makes it seem better, but I see no significant difference aside from preparation. I hope you all find the time to make this delightful treat and enjoy it as much as all of us did, it definitely got rave reviews.
Cranberry Vanilla Cake
6 egg whites
1/2 Cup White Vinegar, 1/2 Cup Milk Mixed, OR 1 Cup Buttermilk
2 1/4 Cups Cake Flour OR Reduce All Purpose Flour by 2 TBSP and add 2 TBSP of cornstarch. Mix well.
1 3/4 Cups Sugar
4 TSP Baking Powder
1 TBSP Vanilla Extract
3/4 Cup Softened Butter
1 12 OZ Package Frozen Cranberries, Thawed
1/2 Cup Sugar
2 TBSP Orange Juice
1/4 TSP Ground Cinnamon
1/8 TSP Ground Ginger
1/8 TSP Ground Cloves
Preheat oven to 350°F.
Combine egg whites and buttermilk mixture and let stand at room temperature for 30 minutes.
Grease and flour cake pans. Mix together flour, 1 3/4 cups sugar, and baking powder.
Stir vanilla into buttermilk and egg mixture.
Beat butter, stir in flour mixture.
Stir in buttermilk mixture and mix well until smooth.
Pour batter into cake pans and bake 25-30 minutes, or until done.
Cranberry Filling: Combine cranberries, 1/2 cup sugar, cinnamon, ginger, cloves, and orange juice in saucepan. Boil, reduce heat, and simmer about 10 minutes or until cranberries pop and filling starts to thicken. Mash cranberries and transfer to a bowl to cool.
To assemble cake: Cut top from first cake layer so it’s flat. Spread cranberry filling into middle leaving approximately 1/4-1/2 inch around edges of cake. Top with second cake layer. Spread Cream cheese frosting over entire cake.
Garnish with sugared cranberries and lemon peel spirals.
Lemon Cream Cheese Frosting:
2 8 OZ Packages of Cream Cheese
3/4 Cup Softened Butter
3 1/2 Cups Powdered Sugar
1 TBSP Lemon Juice
Beat cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and lemon juice. At this time, you may also beat in milk to desired consistency. I peronally, did not have to add any milk, although I tend to not measure, so if you measure you may come out with a different consistency, or, some people desire a thicker or thinner version. It really just depends on how you like it, it does not change the flavor. If you add milk, beat in 1 TBSP at a time until you are happy with it.
I know it seems like an extensive cake, but like I said, if you decide to use a boxed cake just add in the few ingredients that are not in a box cake normally, and it will cut it down. The cranberry filling was quick and easy and delicious and if you use raspberry follow the same instructions and same ingredients.
PLEASE find time to make this delicious cake and ENJOY!
I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!
Juicy Meatloaf With Roasted Garlic And Potatoes
2/3 Cup Salsa, Any kind Will Work
2 LBS Ground Beef
1 Cup Small Bread Chunks
1 Egg, Beaten
1 TBSP Worcestershire Sauce
1 TSP Soy Sauce
1 Large Onion, Minced
4 TBSP Minced Garlic
2 TBSP Vegetable Oil
4 Small Potatoes, Chopped
Preheat oven to 350°.
Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.
Shape firmly into baking pan.
Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.
Layer potatoes over top of meatloaf in baking pan.
Bake for 1 hour, or until cooked through.