Boilermaker Tailgate Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) 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 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. 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.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Kristi's Cream Puff Eclaire Cake

1st Layer: 1 cube margarine, 1/4 tsp. salt, 1 c. water. Bring these ingredients to a boil. Remove from heat and beat in 4 eggs (one at a time) and 1 c. flour, with an Elec beater. Spread in a jelly roll pan coated well with pam. (Note: this is sticky. I use my pampered chef rolling pin coated with pam spray) Bake 400 for 15-30 minutes (oven temps vary.)

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  2nd Layer: Mix 2 small pkgs. Vanilla Instant pudding with 3 cups of milk and 1- 8 oz. cream cheese, room temperature until combined. Pour over cooled crust and put in fridge until set up.
  
  3rd Layer: Spread 8 oz. Cool Whip over pudding mixture. Then drizzle with Chocolate syrup.(homemade is always best) right before serving. Enjoy!

Lynne's Black Bean Soup

Black bean soup

1 Tbls olive oil

1 large onion, chopped

1 medium carrot, chopped

1 medium celery, chopped

2 cloves garlic, minced

6 cups cooked black beans or about 3 cans (15-19 oz.) rinsed and drained

1 can chopped tomatoes (14 1/2 oz)

3 cups chicken broth

1/3 cup fresh cilantro (I chopped up 1 bunch in my doubled recipe)

2 Tbls tomato paste

1 Tbls fresh lime juice

1 tsp ground cumin

1/8 tsp cayenne pepper

1/8 tsp black pepper

I put all of my raw veggies in a food processor then saute in the olive oil for about 10 minutes.  Add tomato, chicken broth, juice and spices.  Take about half of the beans and put them in the food processor, pulse a few times.  Add to veggies.  Using a potato masher or fork, smash (don't you love that word---I'm making this up as I go) the remaining beans a bit and then add them to the mix.  Simmer for 30-45 minutes. Serve with Sour Cream and Cheese.  Voila.  Yummy food!

Lynne's Berry Cream Pastry

One 3 0z. cream cheese

2 cups bisquick

1/2 cup jam

1/4 cup butter

1/3 cup milk

Cut cream cheese and butter into bisquick.  Mix till crumbly.  Blend in milk.  Knead on a floured surface for 10 strokes. (don't want to make it tough)  Roll dough into a 12x8 inch rectangle.  Turn onto a greased baking sheet.  Spread jam down center of dough.  Make 2 1/2 inch cuts at 1 inch intervals on long sides.  Fold strips over filling, alternating sides.  Bake at 425* for 12-15 min.

Glaze:

1 cup powdered sugar

1/2 tsp vanilla

1-2 Tbls. milk

drizzle over warm cake

Lisa Drake's Salsa

Salsa:

10-15 cups tomatoes, peeled and diced

1 scant cup white vinegar

1/2 - 1 t. black pepper

1 - 2 t. garlic powder or fresh

1 - 2 c. chopped onion

2 hot Jalapeno peppers (I just seed them & then puree in the blender with about a cup of my diced tomatoes.  That way I don't have to touch them so      much.)

3 - 4 t. salt

1/2 - 1 t. sugar

2 - 3 t. cummin

1 bunch cilantro

1 sweet banana pepper, chopped

Combine all ingredients, stir well.  Bring to a full boil, reduce heat and cook 1 to 2 hours until it becomes desired consistency.  Stir occasionally.  Bottle in clean, hot jars.  Process in hot water bath for 20 minutes

Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed
1/2 T olive oil 
2/3 C diced onion 
2-3 garlic cloves, pressed or finely minced 
2/3 C chicken broth (or water, I use broth for extra flavor) 
1/4 t cumin 
1/4 t coriander
1/4 t oregano 
1/2 t salt 
1/4 t pepper 
1 lime

In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.

If you want a more soupy consistency, just add a little more broth.

Serve as a side dish, or on top or rice, in fajitas or tacos, or on top of chicken or steak. 


Makes 6 1/3 C servings

Tomato Basil Soup

6 cups chicken or vegetable broth (or substitute 1 cup water for 1 cup broth...I use less broth for a thicker soup)
6 cups chopped fresh tomatoes
9 ounces of tomato paste
12-16 leaves of fresh basil rolled and sliced
3-6 cloves garlic crushed and minced
6 tablespoons chopped onion
3 teaspoon garlic powder
3/4 teaspoon dried oregano
1/4 teaspoon of marjoram
Salt and black pepper to taste
Add cream if desired.
Puree all ingredients in a food processor or blender. Pour into a saucepan
and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot, garnish with fresh basil leaves or parsley.

Makes 6 servings (1 vegetable)

Raspberry Cream Cheese Pie

              NOTE!!!!  This makes enough for 3...yes, 3 delectable pies!


              Cream Filling:

One 8 oz package cream cheese, softened
One 16 oz container whipped topping
2 cups confectioners’ sugar

Raspberry Topping:
1 Raspberry Danish Dessert, prepared according to package
4 cups raspberries (more or less)

*Two 9-inch Graham Cracker crusts or Nilla wafer crusts (we usually use a pre-made crust, but feel free to make your 0wn)

Make the cream filling by beating cream cheese, whipped topping, and confectioners’ sugar in a bowl. Spread in bottom of crusts.

Prepare Danish Dessert according to package. Gently fold in raspberries. Pour on top of the cream cheese layers.

Refrigerate until set. Store leftovers in the refrigerator.