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Monthly Archives: January 2015

The Best Brownies in the World

Honestly, there is nothing in the world like creating something amazing from scratch instead of pouring out the contents of a box and mixing. These brownies are incredibly easy to make, and taste 100 times better than any box mix.  Thanks to Tasty Eats at Home for the the recipe.

Ingredients:

1/2 cup (1 stick) Unsalted Butter
2oz Unsweetened good quality Chocolate
1 cup Sugar
2 large Eggs, beaten
1/2 tsp Vanilla extract
1/2 cup Semi-sweet Chocolate chips
1/4 cup all purpose Flour
1/4 tsp Salt

Directions:

  • Preheat the oven to 325 F. Line an 8×8 dish with parchment paper.
  • In a large pot over medium-low heat (setting 5 on my stove) melt the butter and unsweetened chocolate together, until just melted.
  • Remove from heat and stir in the sugar, mixing well.
  • Add in the eggs and vanilla extract, again mixing well.
  • Add in the chocolate chips, flour, and salt. Stir until just combined.
  • Pour batter into prepared pan.
  • Bake for about 40 minutes.
  • Wait until brownies have completely cooled to cut.
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Chili

Everyone needs a good chili recipe. Chili is not something that we make very often in this house, but when we do, we want it done right. Here is an excellent chili recipe that we recently found. We have made a few subtle alterations to go with our tastes.

Notes: Use the huge soup pot, it makes a LOT!

Ingredients:
2 lb Ground Beef
1 lb Hot Italian sausage (no casing)
3, 15 oz cans Chili beans, drained
1, 15 oz can Chili beans in spicy sauce
2, 28 oz cans Diced tomatoes with sauce, pulsed quickly in the blender
1, 6 oz can Tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 Green bell pepper, seeded and chopped
1 Red bell pepper, seeded and chopped
2 Jalapeno peppers, seeded and chopped
1 TBSP Bacon bits
4 cubes Beef boulion
1/2 cup Beer
1 cup Golden Tequila
1/4 cup Chili powder
1 TBSP Worcestershire sauce
1 TBSP Minced garlic
1 TBSP dried Oregano
2 tsp ground Cumin
2 tsp Hot sauce
1 tsp dried Basil
1 tsp Salt
1 tsp ground Black pepper
1 tsp Cayenne pepper
1 tsp Paprika
1 tsp White sugar
For Serving:
8 oz Cheddar cheese, shredded
Tortilla chips
Corn Bread (see here)

Directions:

  • In the large pot, brown the ground beef and sausage. Drain excess fat.
  • Add in the remaining ingredients (except those for serving). Stir well.
  • Cover and simmer on low heat for at least 2 hours, or longer if you have time.
  • Serve topped with Cheddar cheese. Use tortilla chips and corn bread for dipping.

Easy Buttermilk Corn Bread

This recipe goes perfectly with Chili.

Ingredients:

1/2 cup Butter
2/3 cup Sugar
2 large Eggs
1 cup Buttermilk
1/2 tsp Baking soda
1 cup Cornmeal
1 cup Flour
1/2 tsp Salt

Directions:

  • Preheat oven to 375 F. Grease and 8×8 in pan.
  • In a measuring cup, combine baking soda and buttermilk, set aside. In a separate bowl combine cornmeal, flour, and salt, set aside.
  • Melt butter in a large skillet.
  • Remove from heat and stir in sugar.
  • Quickly add eggs and beat until well blended.
  • Add in the buttermilk mixture, stir well.
  • Add in cornmeal mixture, mix until well blended and few lumps remain.
  • Pour batter into prepared pan.
  • Bake for 30-40 minutes

Weeknight Wagon Wheel Pasta

This is an awesome quick weeknight meal.

Ingredients:

1 TBSP EVOO
1 small onion, chopped
8 oz Hot Italian Turkey sausage, casing removed
3 cloves garlic, diced
2 tsp flour
20 oz Chicken broth
2 cups water
8 oz Wagon Wheel pasta
5 oz Baby spinach
2 oz Parmesan cheese, shredded fine

Directions:

  • Heat oil in a skillet over medium heat (6.5 on our stove)
  • Add onion and cook until softened, about 5 minutes
  • Stir in sausage and cook until broken up and no longer pink, about 4 minutes
  • Stir in garlic, cook 30-60 seconds
  • Stir in flour, cook for 1 minute
  • Stir in broth, water, and pasta. Increase heat to medium- high (7.5).
  • Bring to a vigorous simmer, and stir often until pasta is tender and sauce is thickened, 15-18 minutes.
  • Stir in spinach a handful at a time until wilted.
  • Remove from heat and stir in parmesan.
  • Top with extra parmesan.

Easy Slow Cooker Pot Roast

We aren’t really sure where we originally found this recipe, but it’s a perfect simple crock pot recipe. It comes out almost like a stew. ¬†You could add some vegetables at the very end if you want. We like to add corn.

Another note, we often will prepare this in the crock pot the night before we cook it and just set it up to go in the morning.

Ingredients:

3-4 lb Top Round Roast Beef
2 can condensed Cheddar Cheese soup
2 can condensed Golden Mushroom soup
2 can condensed French Onion soup
1 bag frozen corn, steamed or cooked.
1 bag Egg noodles

Directions:

  • Mix all of the cans of soup together in the crock pot.
  • Nestle the roast in the soup mixture
  • Cook on low for 8-10 hours
  • Take the beef out of the crock pot and shred with forks. Add back into the mixture.
  • Serve over egg noodles. Top with cooked corn.