I tried this chili at a ward chili cook-off last year and loved it! The nice lady who made it, Nancy Lewis, shared her recipe with me. I was surprised at how easy it was and it's now my "go to" recipe for chili. Thank you, Nancy!
2 lbs. hamburger, browned
1 diced, sauteed onion
2 cans kidney beans, drained
1 can Hunt's Spaghetti sauce (mushroom)
1/2 c. ketchup
1 diced bell pepper
1 Tbs. chili powder
Brown hamburger and onion. Stir in beans, spaghetti sauce, ketchup, bell pepper, and chili powder. Let simmer for awhile. It's always better the next day.
Thursday, December 15, 2011
Tuesday, December 6, 2011
Pioneer Woman's Pecan Pie
I tried this Pecan Pie for Thanksgiving this year and will never try another recipe. I love Pecan Pie and have been looking for the perfect recipe. My search is now over. I love how she chops the pecans instead of leaving them whole. No more cutting into a big pecan and having your piece break apart. Now it's just nutty, caramel-ly goodness in every bite.
1 whole unbaked pie crust
1 c white sugar
3 TBS brown sugar
1/2 tsp salt
1 c corn syrup (I used light)
3/4 tsp vanilla
1/3 c melted butter
3 whole eggs, beaten
1 c (heaping) chopped pecans
First, whip up your pie crust. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350 degrees for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! (I baked mine for a total of 70 minutes.) Allow to cool for several hours or overnight. Serve in thin slivers.
1 whole unbaked pie crust
1 c white sugar
3 TBS brown sugar
1/2 tsp salt
1 c corn syrup (I used light)
3/4 tsp vanilla
1/3 c melted butter
3 whole eggs, beaten
1 c (heaping) chopped pecans
First, whip up your pie crust. Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350 degrees for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: Pie should not be overly jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minutes or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75! (I baked mine for a total of 70 minutes.) Allow to cool for several hours or overnight. Serve in thin slivers.
Thunder Cake
I think each of my children have brought this recipe home from school at some point. They read the story at school and then come home wanting to try the recipe. We've made it a couple of times, but it had been awhile. Lauren just brought it home, so we made it for FHE on Monday. Wow! I had forgotten how deliciously moist this recipe is. Pair it with Chad's mom's chocolate frosting and you've got one of my all time favorites. The kids get a kick out of it because it has tomatoes in it. Enjoy!
Cream together, one at a time:
1 c shortening
1 3/4 cup sugar
1 tsp vanilla
3 eggs, separated (Blend yolks in. Beat whites until they are stiff, then fold in.)
1 c. cold water
1/3 c pureed tomatoes
Sift together:
2 1/2 c cake flour (I just use regular)
1/2 c dry cocoa
1 1/2 tsp baking soda
1 tsp salt
Mix dry mixture into creamy mixture. Bake in two greased and floured 9 inch round pans at 350 degrees for 35 to 40 minutes. Frost with chocolate butter frosting. Top with strawberries. (I didn't. Never have.)
Chad's Mother's Delicious Chocolate Fudgy Frosting
1 cube butter
2/3 c cocoa powder
3 c. confectioners' sugar
1/3 c. evaporated milk
1 tsp. vanilla
Melt butter and stir in cocoa powder. Alternately add the confectioners' sugar and milk and beat until smooth. Stir in vanilla. If it is too stiff, add milk by teaspoonfuls. A little goes a long way. Makes 2 cups.
Cream together, one at a time:
1 c shortening
1 3/4 cup sugar
1 tsp vanilla
3 eggs, separated (Blend yolks in. Beat whites until they are stiff, then fold in.)
1 c. cold water
1/3 c pureed tomatoes
Sift together:
2 1/2 c cake flour (I just use regular)
1/2 c dry cocoa
1 1/2 tsp baking soda
1 tsp salt
Mix dry mixture into creamy mixture. Bake in two greased and floured 9 inch round pans at 350 degrees for 35 to 40 minutes. Frost with chocolate butter frosting. Top with strawberries. (I didn't. Never have.)
Chad's Mother's Delicious Chocolate Fudgy Frosting
1 cube butter
2/3 c cocoa powder
3 c. confectioners' sugar
1/3 c. evaporated milk
1 tsp. vanilla
Melt butter and stir in cocoa powder. Alternately add the confectioners' sugar and milk and beat until smooth. Stir in vanilla. If it is too stiff, add milk by teaspoonfuls. A little goes a long way. Makes 2 cups.
Gingerbread Cookies
This is the time of year that I start dreaming of gingerbread. Here's one of my favorite cookie recipes that we always have to find time to make during December.
3/4 c butter
3/4 c brown sugar
3/4 c molasses
1 tsp salt
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp allspice or ground cloves
1 large egg
1 tsp baking powder
1/2 tsp baking soda
3 1/2 c flour
In saucepan set over low heat, or in the microwave, melt the butter, then stir in the sugar, molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, then beat in the egg.
In a large bowl, whisk the baking powder and soda into the flour, then stir these dry ingredients into the molasses mixture. Divide the dough in half and wrap well. Refrigerate for 1 hour or longer. (This is important to have a good working dough.)
Preheat the oven to 375 degrees. There's no need to grease the baking sheets.
Take one piece of dough out of the refrigerator and flour a clean work surface and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. I usually roll out about 1/4 inch thick. Sprinkle flour under and onb top of the dough to keep it from sticking to the counter or rolling pin.
Cut out shapes with a cookie cutter, cutting them as close to one another as possible. Transfer the cookies to ungreased cookie sheets. Bake the cookies just until they're slightly brown around the edges, 8 to 12 minutes, or until they feel firm. Immediately after you pull them from the oven, press red hot candies in cookies to decorate. (I've tried baking different varieties of red hots and they always end up melting all over the cookies. So, I just poke them in after baking.) Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough. Makes 3 dozen 3-inch cookies.
3/4 c butter
3/4 c brown sugar
3/4 c molasses
1 tsp salt
2 tsp cinnamon
2 tsp ground ginger
1/4 tsp allspice or ground cloves
1 large egg
1 tsp baking powder
1/2 tsp baking soda
3 1/2 c flour
In saucepan set over low heat, or in the microwave, melt the butter, then stir in the sugar, molasses, salt, and spices. Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, then beat in the egg.
In a large bowl, whisk the baking powder and soda into the flour, then stir these dry ingredients into the molasses mixture. Divide the dough in half and wrap well. Refrigerate for 1 hour or longer. (This is important to have a good working dough.)
Preheat the oven to 375 degrees. There's no need to grease the baking sheets.
Take one piece of dough out of the refrigerator and flour a clean work surface and the dough. Roll it out as thin or thick as you like; for slightly less crisp cookies, roll it out more thickly. I usually roll out about 1/4 inch thick. Sprinkle flour under and onb top of the dough to keep it from sticking to the counter or rolling pin.
Cut out shapes with a cookie cutter, cutting them as close to one another as possible. Transfer the cookies to ungreased cookie sheets. Bake the cookies just until they're slightly brown around the edges, 8 to 12 minutes, or until they feel firm. Immediately after you pull them from the oven, press red hot candies in cookies to decorate. (I've tried baking different varieties of red hots and they always end up melting all over the cookies. So, I just poke them in after baking.) Let the cookies cool on the baking sheets for several minutes, or until they're set. Transfer them to a rack to cool completely. Repeat with the remaining dough. Makes 3 dozen 3-inch cookies.
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