A salad dressing for a spinach salad with craisins and sliced almonds. I adapted the recipe from Jamie's Cranberry Spinach Salad on allrecipes.
2 tablespoons toasted sesame seeds
1/2 cup white sugar
1 teaspoon powdered onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 cup extra virgin olive oil
Mix all ingredients together and pour over salad. This makes enough dressing for several large salads.
Also, an awesome chili recipe adapted from Boilermaker Tailgate Chili on allrecipes.
1 pound ground beef
1/2 pound bulk Italian sausage
2 (15 ounce) cans chili beans in sauce
1 (15 ounce) can kidney beans, drained
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1 medium yellow onion, chopped
2 stalks celery, chopped
1 green or red bell pepper, seeded and chopped
1 tablespoon bacon bits
2 cubes beef bouillon
1/2 cup water
1/8 cup chili powder
1/2 tablespoon Worcestershire sauce
1/2 tablespoon minced garlic
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon Tabasco sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon white sugar
Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion, celery, bell peppers, bacon bits, bouillon, and water. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
If you're looking for a great cornbread recipe to go with your chili, I recommend this one found here, http://allrecipes.com/recipe/golden-sweet-cornbread/.
And lastly, a Pumpkin Pie, adapted from Paula Deen for using homemade pureed pumpkin.
1 (8-ounce) package cream cheese, softened
2 cups pureed pumpkin, from scratch
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.
2 tablespoons toasted sesame seeds
1/2 cup white sugar
1 teaspoon powdered onion
1/4 teaspoon paprika
1/2 cup cider vinegar
1/3 cup extra virgin olive oil
Mix all ingredients together and pour over salad. This makes enough dressing for several large salads.
Also, an awesome chili recipe adapted from Boilermaker Tailgate Chili on allrecipes.
1 pound ground beef
1/2 pound bulk Italian sausage
2 (15 ounce) cans chili beans in sauce
1 (15 ounce) can kidney beans, drained
1 (28 ounce) can diced tomatoes with juice
1 (6 ounce) can tomato paste
1 medium yellow onion, chopped
2 stalks celery, chopped
1 green or red bell pepper, seeded and chopped
1 tablespoon bacon bits
2 cubes beef bouillon
1/2 cup water
1/8 cup chili powder
1/2 tablespoon Worcestershire sauce
1/2 tablespoon minced garlic
1/2 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon Tabasco sauce
1/2 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon white sugar
Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion, celery, bell peppers, bacon bits, bouillon, and water. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
If you're looking for a great cornbread recipe to go with your chili, I recommend this one found here, http://allrecipes.com/recipe/golden-sweet-cornbread/.
And lastly, a Pumpkin Pie, adapted from Paula Deen for using homemade pureed pumpkin.
1 (8-ounce) package cream cheese, softened
2 cups pureed pumpkin, from scratch
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
Preheat the oven to 350 degrees F.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.
