Actually we call this "Leckie Chili" because that is the family here who makes it. They have won year after year here in the chili competition in October and I convinced them to give me their recipe because it's the ONLY chili my kids will eat. And since it's on the stove now simmering for tonight's chili-cheese-fries dinner (we're fancy, I know), I thought I would share it:
1/2 lb. bacon, chopped into little pieces on the bottom of the pan
add to it: 1 lb. of sausage and 1 lb. of ground beef
Cook and drain fat.
-sprinkle with liquid smoke
-add 1.5 pkg of McCormick Chili seasoning packets and .5 of HOT McCormick's chili seasoning
(so two packets total)
- add 9-10 oz. of Jack Daniel's BBQ sauce
drain and add 2 cans of beans
1-2 cups of water
optional- peppers cut up
Simmer
That's it. I've made it WITH those name brand things and w/o and haven't noticed a difference. Also following the recipe as is leaves it kinda with a kick. Brooks is surprised I can even eat it!!! I think it's the 2 packets. So sometimes I just cook it with one regular chili seasoning packet and it's a little less chili-in-your-face tasting. I guess it's just to your preference. The BBQ sauce and bacon make this.
Thursday, September 4, 2014
Monday, April 21, 2014
Perfect Potatoes au Gratin
Jodi wanted me to put this recipe on the blog. Her kids love it.
2 T. butter
8 large russet potatoes
3 cups heavy cream
1 cup whole milk (I just use whatever milk I have)
1/4 c. flour
2 tsp. salt and ground pepper
2 c. grated sharp cheddar
2 green onions, sliced thin
Preheat oven to 400 degrees. Butter a large baking dish with the butter
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 - 30 minutes. Remove the foil and bake 15 -20 min. more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 min. Sprinkle on the green onions and serve it hot.
Personally, I think this tastes better the next day.
Enjoy!
2 T. butter
8 large russet potatoes
3 cups heavy cream
1 cup whole milk (I just use whatever milk I have)
1/4 c. flour
2 tsp. salt and ground pepper
2 c. grated sharp cheddar
2 green onions, sliced thin
Preheat oven to 400 degrees. Butter a large baking dish with the butter
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 - 30 minutes. Remove the foil and bake 15 -20 min. more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 min. Sprinkle on the green onions and serve it hot.
Personally, I think this tastes better the next day.
Enjoy!
Wednesday, April 9, 2014
Oatmeal Chocolate Chip Cake
One of our friends here makes this amazing cake and just gave me her recipe. I've made one similar to it and it's delicious, but hers is even better. It's cake taken to a whole new level! Even Brons likes it and he doesn't usually like cake.
Preheat oven to 350 degrees.
1 3/4 C boiling water
1 C packed brown sugar
1 C white sugar
1 C uncooked oats (quick or old fashioned)
1 stick butter, softened
2 eggs
1 3/4 C flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon (optional - I like to add it in for more flavor)
4 Tbsp. cocoa
1 1/2 tsp. vanilla
2 C chocolate chips
1/4 C chopped nuts (optional)
Combine oats, sugars and butter. Stir in boiling water until butter melts completely. Stir in eggs.
In separate bowl, combine flour, soda, salt, cinnamon and cocoa. Add to wet mixture and mix well. Add vanilla and 1 C of the chocolate chips.
Pour into greased and floured 9x13 pan. Sprinkle remaining cup of chocolate chips (I add a few extra) over the top and nuts, covering well and evenly.
Bake at 350 for 30-35 mins.
Enjoy!
Preheat oven to 350 degrees.
1 3/4 C boiling water
1 C packed brown sugar
1 C white sugar
1 C uncooked oats (quick or old fashioned)
1 stick butter, softened
2 eggs
1 3/4 C flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon (optional - I like to add it in for more flavor)
4 Tbsp. cocoa
1 1/2 tsp. vanilla
2 C chocolate chips
1/4 C chopped nuts (optional)
Combine oats, sugars and butter. Stir in boiling water until butter melts completely. Stir in eggs.
In separate bowl, combine flour, soda, salt, cinnamon and cocoa. Add to wet mixture and mix well. Add vanilla and 1 C of the chocolate chips.
Pour into greased and floured 9x13 pan. Sprinkle remaining cup of chocolate chips (I add a few extra) over the top and nuts, covering well and evenly.
Bake at 350 for 30-35 mins.
Enjoy!
Chewy Chocolate Chunk Cookies
I'm just copying and pasting this chocolate chip cookie recipe my friend found on pinterest. Adri, Pat and I were talking about good chocolate chip cookie recipes while we were in LA and I told them this is my favorite one. Although you have to chill the dough before baking, it's definitely worth it! The link for the actual blog is at the bottom.
Chewy Chocolate Chunk Cookies
Ingredients:
- 2 and 1/4 cups (280 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks or 170 grams) unsalted butter, melted
- 3/4 cup (150 grams) light brown sugar, loosely packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg + 1 egg yolk*
- 2 teaspoons vanilla extract
- 1 cup (180 grams) chocolate chips or chocolate chunks
Directions:
Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/
In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 2 hours, or up to 3 days. Chilling is mandatory.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/
Wednesday, March 5, 2014
Slow Cooker Creamy Macaroni and Cheese
I absolutely LOVE mac n cheese. But I'm really picky about it because not all of them are good. Actually, very, VERY few are. I had never made homemade mac n cheese before and when I saw this recipe I decided to give it a try and see how it turned out. Oh. My. Gosh. We ALL love it!!! Never in a million years did I think Gabe would be drooling over some mac n cheese. And they're so easy too. Hope you all love them as much as we do!
Ingredients:
2 cups uncooked elbow macaroni
4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1 cup milk
1/2 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Wednesday, November 27, 2013
Raspberry Pretzel JELL-O
After hearing that Jodi was making this for Thanksgiving TOO, I decided that we should post one of my family's favorite recipe. We have had it every Thanksgiving for about 8 years. Brooks doesn't like it because of his allergy to dairy, but the rest of us down it. This is for a casserole dish size. I would half it if you can't eat it all in one sitting. It's okay-ish the 2nd day for leftovers but after that, forget it.
2 cups crushed pretzels
3 T sugar
1/2 c. butter melted
Mix and press in the bottom of 9x13 pan. Bake at 400 for 5 minutes. Take out and cool. (HAVE TO cool it!!!)
1 8oz. of softened cream cheese
1 c. sugar
12 oz. cool whip
16 oz. crushed pineapple, drained
Mix and spread on top of pretzels. Make SURE it covers even in the corners. This is the middle layer and if you don't get it spread everywhere then the top layer will get down into the pretzels and change the consistency. Put in fridge and chill for at least 2 hours. I usually make this the night before. Mine (up to this step) is in the fridge right now like this.
6 oz. JELLO raspberry or strawberry
3 cups boiling water
10 oz. frozen raspberries
Mix JELLO in water until it is dissolved and add raspberries. Let it sit for a little bit to cool down before pouring this last layer on top. If it's too hot it will bore a hole right through the white layer. ;) Pour on top and put back in the fridge to chill until set and firm on top. (2-ish hours)
2 cups crushed pretzels
3 T sugar
1/2 c. butter melted
Mix and press in the bottom of 9x13 pan. Bake at 400 for 5 minutes. Take out and cool. (HAVE TO cool it!!!)
1 8oz. of softened cream cheese
1 c. sugar
12 oz. cool whip
16 oz. crushed pineapple, drained
Mix and spread on top of pretzels. Make SURE it covers even in the corners. This is the middle layer and if you don't get it spread everywhere then the top layer will get down into the pretzels and change the consistency. Put in fridge and chill for at least 2 hours. I usually make this the night before. Mine (up to this step) is in the fridge right now like this.
6 oz. JELLO raspberry or strawberry
3 cups boiling water
10 oz. frozen raspberries
Mix JELLO in water until it is dissolved and add raspberries. Let it sit for a little bit to cool down before pouring this last layer on top. If it's too hot it will bore a hole right through the white layer. ;) Pour on top and put back in the fridge to chill until set and firm on top. (2-ish hours)
Tuesday, November 26, 2013
7-Up Biscuits
I love biscuits! I make them every week with our grits on Sunday. I've tried lots and lots of recipes and this one is my favorite. They are the lightest, fluffiest biscuits I have made. The only thing I don't love about it is that it calls for Bisquick and you cannot substitute flour for the Bisquick (it's disgusting if you do, I tried it). However, it's super simple. This is the full recipe, but I half it for Brons and I.
4 Cups Bisquick
1 Cup Sour Cream
1 Cup 7-Up
1/4 Cup Butter - I don't use all the butter and it tastes fine
Preheat oven to 425 and melt 1-2 tablespoons butter in 9x13 dish while oven is heating up.
Mix Bisquick, sour cream and 7-Up together in mixing bowl. Roll out dough onto a floured or Bisquick covered surface. Cut biscuits out (I use a glass to cut them) and place them side-by-side in a 9x13 baking dish (if you half it, an 8x8 works great). Brush biscuits with remaining 1-2 tablespoons of butter. Bake for 15-18 mins.
4 Cups Bisquick
1 Cup Sour Cream
1 Cup 7-Up
1/4 Cup Butter - I don't use all the butter and it tastes fine
Preheat oven to 425 and melt 1-2 tablespoons butter in 9x13 dish while oven is heating up.
Mix Bisquick, sour cream and 7-Up together in mixing bowl. Roll out dough onto a floured or Bisquick covered surface. Cut biscuits out (I use a glass to cut them) and place them side-by-side in a 9x13 baking dish (if you half it, an 8x8 works great). Brush biscuits with remaining 1-2 tablespoons of butter. Bake for 15-18 mins.
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