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Tired of the same ol thing? Don't be afraid of trying something new. Here's a new twist on chili, when you add the last item, dice up a few potatoes and put them in. They'll enhance the flavor of the chili. A friend of mine showed me this trick a few years back and everyone just raves about it whenever I add potatoes to my chili. Let your imagination sour when it comes to preparing warm hardy meals for your family. It'll warm them up, and give you that warm fuzzy feeling knowing they are eating healthy homemade meals.

Don't you just love sitting down to a "hot" bowl of good homemade chili on a cold winters day? I sure do, and so does my family. I start it one of two ways. Sometimes I let the beans soak over night, or I quick soak them early in the morning. Either way, it's yummy. After that I get the been to cooking, after a few hours, I add tomato juice (organic of course) I fry up some ground beef, drain it, than add it. Another hour, I chop up a medium onion and add it. I add chili powder to taste. I add two cans of dices tomatoes. By the evening meal it's yummy. Sometimes I add chopped veggies for a change of pace. But I generally save the veggies for my homemade chicken and vegetable soup and beef stew. Not only does hot soups warm the body, but it gives your family that unspoken message that you love them enough to make something for them, that consist of more then just opening a can and warming it up. ;) Chow

This salad was given to me by my Daughter -in-Law, and I thought I'd pass it onto you.

Mix together

•       1 tsp Mrs Dash Original Blend
•       2 Tbsp olive oil
•       2 tsp cider vinegar
•        1 tsp sugar

Toss with 3 cups of fresh greens

The original recipe calls for half a teaspoon of sugar but we put in a whole teaspoon.  Everyone likes it better that way.  We just get a small bag of salad mix.  If we get a pound bad of salad mix we add another half of the recipe or double the recipe of the dressing.

Quote

Honey Shortcakes and Strawberries

"I have a rock garden. Last week three of them died." - Richard Diran

Ingredients

• 2  eggs
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1/4  teaspoon salt
• 3/4  cup sugar
• 1/4  cup honey
• 1/2  cup milk
• 2  tablespoons butter
• 2  tablespoons honey
• 1  teaspoon finely shredded lime peel
• 1  tablespoon lime juice
• 3  cups fresh fruit, such as small whole strawberries, or peeled, sliced, and/or chopped mangoes, kiwi fruit, pineapple, or bananas
•   Sweetened whipped cream (optional)

Directions

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside. In a small bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 350 degree F. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy. Beat in the 1/4 cup honey. Add the flour mixture; beat on low to medium speed just until combined.

3. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pans or cups.

4. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool cakes in pans or cups on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack.

5. Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit. To serve spoon fruit mixture over cakes. Top with a dollop of whipped cream, if desired. Makes 6 servings.

 

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"I have a rock garden. Last week three of them died." - Richard Diran

Ingredients

• 2  eggs
• 1  cup all-purpose flour
• 1  teaspoon baking powder
• 1/4  teaspoon salt
• 3/4  cup sugar
• 1/4  cup honey
• 1/2  cup milk
• 2  tablespoons butter
• 2  tablespoons honey
• 1  teaspoon finely shredded lime peel
• 1  tablespoon lime juice
• 3  cups fresh fruit, such as small whole strawberries, or peeled, sliced, and/or chopped mangoes, kiwi fruit, pineapple, or bananas
•   Sweetened whipped cream (optional)

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• 1/2 cup dried breadcrumbs
• 3 tablespoons of butter, divided
• 1/4 cup chopped green onions
• 2 tablespoons flour
• 1/4 teaspoon dry mustard
• 1/4 teaspoon of paprika
• Dash black pepper
• 3/4 cup of milk
• 1 beaten egg
• 1 (12-ounce) can corn, drained

Melt 1 tablespoon of the butter in a medium skillet. Stir in the breadcrumbs and cook over medium heat until browned. Remove the breadcrumbs and set aside. Melt the remaining 2 tablespoons butter in the same skillet, add onions and cook until tender. Stir in flour, mustard, paprika and black pepper and cook, stirring constantly, until bubbly. Gradually add milk and egg and cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in corn and cook until heated through. Remove to serving dish. Sprinkle with the breadcrumbs and serve. Good luck.

Home Cooking with Carol Tannehill

Recipes From Your Favorite Restaurants

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A delicious cobbler with a rich crust.
Number of servings 8
Preparation Time 35 minutes
Cooking Time 25 minutes


Ingredient
1/2 cup sugar
1 cup Original or Buttermilk Biscuit & Baking Mix
1/4 cup butter
1/4 cup half & half
1/4 tsp vanilla extract
2 cans (21 oz.) fruit pie filling

Cooking Equipment Oven

Instructions
1 Heat oven to 375°F.
2 Mix sugar and Biscuit & Baking Mix. Cut in butter. Mix in half & half and vanilla.
3 Shape dough into ball and refrigerate 30 minutes.
4 Pour fruit into 7 x 11 pan; heat 10 minutes.
5 Roll chilled dough out on floured surface. Place over hot fruit.
6 Bake 25 minutes or until golden.
7 Brush with melted butter and sprinkle with sugar.

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From: Campbell's Kitchen

Prep/Cook Time: 25 minutes

Serves: 4

Heartwarming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in Swanson® Broth with Roasted Garlic.

Ingredients:

• 4 medium red potatoes, cubed
• 2 medium carrots, diced
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 strips bacon, cooked and crumbled
• 2 cans (14 oz. each) Swanson® Seasoned Chicken Broth with Roasted Garlic
• 1 cup milk
• 1 cup instant mashed potato flakes
• 1 tbsp. chopped fresh parsley

Directions:

PLACE potatoes, carrots, onion, celery, bacon and broth in saucepot. Heat to a boil. Cover and cook over low heat 15 min. or until vegetables are tender. Remove from heat.

STIR in milk, potato flakes and parsley. Heat through.

BAKE at 400°F. for 30 min. or until hot. Sprinkle with remaining

• 1 pkg of Extra Wide Egg Noodles (Cooked and Drained)
• 2 Cans of Tuna
• 2 Cans of Cream of Mushroom Soup
• 2 cans of Milk (fill empty soup cans with milk)
• 1 Pkg of Shredded Cheddar Cheese

1. Combine Noodles, Tuna, Soup, and milk. Add half of the package of cheese and stir until combined.

2. Poor in Casserole dish. Sprinkle remaining cheese on top

3. Bake at 350 degrees for 45 minutes to an hour or until bubbly.

Enjoy!!!