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Hearty Slow-cooker Chili Recipe

Posted in FAMILY PARTIES, FOOD, PARTIES
on November 8, 2016

On this election day, no matter your political views and whose name you’ll be placing a check mark by, I think we could all use a bit of comfort today. There is not a whole lot more comforting than a hearty chili, especially one that tastes this good. As I make my way through the last day of the One Room Challenge, I’m seeking as much comfort as possible! Be sure to stop by on Thursday morning to see the big reveal of our new game room.

 


I adapted this chili recipe from a fabulous recipe I found many moons ago on Allrecipes.com. The original is to-die-for, but I’ve adapted it to our tastes and, to whatever we have in our house to put into it – it’s flexible. It’s also the recipe I follow every year for our annual Halloween Party, this year being no exception. I’ve yet to hear anything other than mmm.. oh yummy.. so good.. from our guests! I hope you enjoy it, and I hope, no matter who our new President is to be, good chili will help us all to remember that all will be okay. It always is. Even in the world of the One Room Challenge.

 

Hearty Slow-cooker Chili

Ingredients

2.5 pounds ground beef chuck
1 pound mild Pork sausage
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with peppers and onions, chili ready, in juice
1 (6 ounce) can tomato paste
1 (28 ounce) Baked Beans
1 large yellow onion, chopped
3 stalks celery, chopped
1 can (6 ounces) chili peppers, chopped
1 can (15 ounce) sweet corn
3 slices of bacon, cooked, chopped
4 cubes beef bouillon
1 bottle of stout 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(TM))
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

Serve with cheddar cheese, a dollop of sour cream and a sprinkle of chopped green onion

Directions


In a large pan, crumble the ground beef and sausage until evenly brown. Add onions and celery and cook until vegetables are translucent. Drain off fat.Transfer meet mixture to a large crockpot. Add remaining ingredients, other than toppings, and combine to blend. Cover and cook on 4-6 hours on low. Serve immediately, or for even better flavor, refrigerate overnight and reheat the next day, serving with your choice of toppings.

Thanks for stopping by!

Looking for more comfort food?
Pulled Pork Mac and Cheese

 

Easiest Black Bean Soup

 

Grown-up Grilled Cheese

Don’t forget it, Pin It!

 

Banana Bread Pudding

Posted in FOOD
on September 27, 2016

Hi, Loves! I don’t know about you, but all of this decorating makes a girl hungry! 

If you’re new here, you should probably know that I’ve never met a cookie I didn’t like. I’ve talked about my love for cookies and other sweets at length numerous times. 

But, despite my love of sweets, I’ve never been entirely sure of the thought of bread pudding. I’ve not had a lot of bread pudding – it wasn’t a “thing” in my house. I just couldn’t get the whole stale bread becoming a dessert thing, especially when it was served on the soggy side. At least that’s how I felt until a recent side trip to Savannah, Georgia on our way home from a Disney World trip. 

We decided to check out a charming and highly regarded restaurant called The Pirates’ House. Built in 1734, it is the oldest building in Savannah, and is rumored to be haunted by the pirates that used to visit there. The dark wood and unique layout made a believer out of me! I’d go there just for the famous and epic pecan fried chicken. But, that’s not what changed my mind about bread pudding. What changed my mind about bread pudding was that in addition to the fried chicken they also served something called Banana Bread Pudding which just sounded A.MAZ.ING. 

How can something with banana bread in it be anything else but A.MAZ?ING? I bet that banana bread pudding would have been just short of heaven sent if I’d been able to taste it. Probably equally as good as my favorite strawberry pie

Unfortunately, I’ll not know until the next time I’m in Savannah because they were out. Talk about taking the wind out of my sails! 

I’ve been thinking about banana bread pudding since August and I just can’t get it out of my head. 

Something had to be done. Something like making my version of Banana Bread Pudding for example. One with a warm, salted caramel sauce perhaps? Yes. 

I had already waited for so long that I wasn’t up for waiting for a loaf of banana bread to bake, so I used store-bought. I also didn’t bake my french bread, although I could if I wanted to. Still, it was A.MAZ.ING just like I knew it would be. 

So, I love bread pudding now, and I totally get it. Especially with ice cream. Trust me, after this, you will, too! 



Banana Bread Pudding with Salted Caramel Sauce  

Pudding Ingredients: 

3 cups (1-inch) cubed French bread
2 cups (1-inch) cubed Banana bread
2 cups of milk
2/3 cup granulated sugar
2 tablespoons rum or rum extract
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon kosher salt
6 large eggs
1/4 cup chopped walnuts
2 large bananas, sliced 

Sauce Ingredients:
3/4 cup packed light brown sugar
3 tablespoons rum or rum extract
1 tablespoon unsalted butter
6 tablespoons half-and-half, divided
1 teaspoon vanilla extract

1/8 teaspoon kosher salt
Cooking spray

1. Preheat oven to 350°.

2. Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 8-10 minutes or until lightly toasted.
3. Combine milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.
4. To prepare sauce, combine brown sugar, 3 tablespoons rum, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.
5. Spoon half of bread mixture into a 9 x 5-inch loaf pan coated with cooking spray. Evenly sprinkle half of the banana slices over the bread mixture. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce, followed by the remainder of the banana slices. Top with chopped walnuts. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.
Thanks so much for dropping by – You can thank me later! 
Looking for more comfort desserts? Check these out! 
Apple Pie Cake
Old Fashioned Rice Pudding with Rum Sauce
Don’t forget it. Pin it! 
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Strawberry Balsamic Gelato – You Link It We Make It #25

Posted in FOOD
on August 3, 2016

Welcome to Week #24 of the You Link It; We Make It Link Party!  This fun party has a twist! Every week we make, and review, our favorite recipes from those linked up!

Balsamic Strawberry Gelato – Recipe @ Morsels of Life

Here are the hosts of You Link It, We Make It!

Kim of Knock it Off Kim 

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April of Uncookie Cutter


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Here’s how it works

  1. Follow your hosts. 
  2. Link up your best recipes.
  3. We will each pick one recipe to make, review and share.
  4. We will also select an additional two features.  
  5. As a feature, your recipe and blog will be promoted and shared across our social media profiles, and you will also be invited to pin on our group Pinterest board!
Now onto the recipes and our features! 

Weekly Features at the You Link It, We Make It Recipe Link Party - Every Wed through Sat at Uncookie Cutter and Knock it Off Kim!

Coconut and Lime Pork – Eclectic Red Barn

Grab a button if you were featured! 
KnockitoffKim
The one thing in common my features had this week is that they were all delicious! That’s where the similarities ended. 4 Sons’ R Us had the BEST idea – to turn a regular southern staple such as a fritter into a delicious, bacon-full delicacy, and I will be forever grateful. After eating said bacon-full delicacy, it became very necessary for me to enjoy a meal a little lighter – Courtney’s Cookbook’s Veggie Noodle Stir-Fry in Peanut Sauce fit the bill nicely. My favorite – and my family’s – was without a doubt the Balsamic Strawberry Gelato from Morsels of Life
I too used a balsamic vinegar reduction and soaked the strawberries before pureeing them. If you’ve not done this before it’s as easy as gently boiling your balsamic vinegar until it has been reduced by about half – this will give more of a syrup consistency and takes away a great deal of the vinegar taste. 
Beyond that, this recipe was not complicated at all. Simply add all of the ingredients, mix slightly and add to your ice cream maker. Churn according to your ice cream makers instructions. 
I froze my gelato for about 30 minutes more after the churning was complete, at which point we all enjoyed a sweet, cold, smooth treat! 
Thank you to Morsels of Life for such a great recipe! I’ll be making this one again! 

April made this yummy looking Chanterelle Tart from Cooking With Carlee this week. Be sure to drop by and say hello to her! 

 Now, it’s your turn to share!
Party Rules: 

  1. Follow your hosts on social media.   
  2. Link-up as many of your favorite recipes as you would like.
  3. Please hop around and check out some other recipes – share the love!
  4. Grab a button and link back to one of our sites on your post or your link party page.
KnockitoffKim
We, in turn:
  1. Will make one recipe from those submitted each week to make and feature. 
  2. Will share our personal pictures of our result. 
  3. Will also pick two additional recipes each to feature. All six features will be shared out through our social media accounts. All feature owners are invited to the pin on our group Pinterest board.
  4. Will send a reminder each Wednesday morning to come back and link up again!
*Please note, linking up gives your hosts permission to share your photo and your recipe across social media, with proper credit of course.

Thanks so much for stopping by and sharing your fabulous recipes with us!

Pin for later: Strawberry Balsamic Gelato

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