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Hearty Slow-cooker Chili Recipe

Posted in FOOD
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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Pimento Corn Soup – Final You Link It We Make It

Posted in FOOD
on August 10, 2016

Welcome to the final week of the You Link It; We Make It Link Party!  

Pimento Corn Soup – Recipe @ Silver Foodie

It’s true. After a fun-filled and inspiring weekend at the Haven Conference, and a whole lot of thought, we’ve decided, at least for the time being, to put this party aside to pursue other endeavors on the blogging front. We are consciously uncoupling, and it’s a little bit sad, but we are both excited about the future and will hopefully find something else to do together that fits the directions we are trying to go! 

We’ve had so much fun cooking and baking with you all, and have had a great time getting to know you and your blogs. We appreciate your linking up with us more than you could know. You all have a great future in food blogging, and we hope you’ll drop by to say hi now and then.. we will be dropping by to see you! 

So, without further adieu, on to our final features! 

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

Kim of Knock it Off Kim 

Blog |Facebook |Pinterest |Twitter |Instagram |Google+

Now onto the recipes and our features! 

Features

Don’t Sweat the Recipe has the most AMAZING recipes; many featured right here! I fell instantly in love with this Butterfinger pie! Intoxicated on Life’s Dark Chocolate Marshmallows bring back such great memories for me of the days when my grandmother used to make homemade marshmallows – they make the BEST s’mores! But I was in the mood for comfort and Silver Foodie’s Pimento Corn Soup hit the exact spot! 
A super simple recipe, fresh corn is essential. 
The addition of condensed milk adds sweet, and creaminess and the pimentos give a bit of tang and zing. 
A filling and tasty soup that’s good for all that ails you! Thank you to Janet at Silver Foodie for such a great soup recipe and all of you for your support over the life of You Link It We Make It! It’s certainly been a yummy ride! 
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