Wendy's Copy Cat Chili

All I can say is I love chili! (Get this from my DAD! 💓) Wendy's has a great version - nothing fancy which is the way I like it. I found this recipe and made it and it was very accurate! My favorite part about eating chili used to be the cornbread I'd mix into it...however now I found adding crunchy croutons with every bite to be much more satisfying!

INGREDIENTS

1 onion, chopped
1 bell pepper, chopped
1 (14 ounce) can stewed tomatoes
4 (8 ounce) cans tomato sauce
1 (14 ounce) can ranch style beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (10 ounce) can Rotel diced tomatoes
1 (1 1/4 ounce) package McCormick mild chili seasoning
2 lbs ground chuck

DIRECTIONS

Brown Ground Chuck. Add all canned items, including juice, into large pot.

Cook until onion and pepper are tender.

Serve.

Freezes nicely!

Sasha and Patti's Eggnog Cream Pie

Sasha and Patti brought this for our Christmas Eve dinner and it is going on my list of Seasonal favorites. Not too heavy, nor too sweet, and just the right amount of Eggnog flavor! Everyone loved it so much that I think it will be a great hit for any Christmas party.

Ingredients:
• 1 (3.4-3.9 oz) box INSTANT French vanilla pudding mix
• 1 (8 oz) tub Cool whip
• 1/4 tsp Nutmeg, ground
• Canned Whipped cream for garnish
• 9 Graham cracker pie crust, prepared, or homemade
• 2 cups Eggnog

Instructions:
In a large bowl, whisk together the instant dry pudding mix, eggnog, and nutmeg until thick, about 2 minutes. Fold in the Cool Whip or fresh whipped cream until fluffy and light. Spoon into the graham cracker pie crust and smooth out the top.

Refrigerate the pie for at LEAST 4 hours, or overnight, to set. Just before serving, garnish with more whipped cream or Cool Whip and a sprinkling of nutmeg, if desired.

Lovin' some Sunday Food

Today Charlie and I made home made bread and beef barley soup. Delicious! I have never made bread from scratch before, and now it doesn't feel quite so intimidating as it once was. Our oven cooks much faster than the recipe called for so it was a good thing I caught it before the top crust any darker than it was.

It was a beautiful fall day here too so I am happy we were given an extra hour for daylight savings time. I am lovin' it. 

It seemed to rise faster than I thought. 

Beautiful

I never write down how I make this so I didn't get quite enough barley in there.

Slices of heaven. 

It even looks like bread!

Cherise's Pumpkin Cookies

This recipe reminds me of the large cookies I would find at the supermarket every fall back in Utah where I grew up. Now I didn't make my cookies as big as what I remember, but I could have. Nonetheless when Savannah saw them she thought they were big so they might have been close.

I got this recipe from my sweet sister in law after she posted a picture on Facebook the other day. Previously I tried a pumpkin chocolate chip cookie recipe using cake mix but it was in desperation for a quick fix from not finding any for sale during our first fall out here in Wisconsin. Heck, the hometown bakeries didn't even have them -and they still don't! Nor do they have bread bowls. Grr. On the other hand if you're looking for a harvest ale or some other selection of seasonal favorites in the beer aisle then you are set. Or maybe a nice selection of sausages and cheeses.

Pumpkin Chocolate Chip Cookies

1 cup of vegetable oil
3 cups of sugar
2 eggs
1 largest can of pumpkin
2 tsp. vanilla
5 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
2 tsp. cinnamon
12 oz. pkg. milk chocolate chips

Combine all wet and mix well then add dry, mix well Put on greased cookie sheet 375 degrees for 10-18 min. My oven up here takes longer, just make sure they aren't doughy in the middle. I take them off the sheet after 3 minutes Makes a lot and super yum!

I made these today and she was right, these are super yum! I only needed to leave them in my oven for 10 minutes probably due to the elevation. I love them with milk and next time I think I might add a half bag more of chocolate or perhaps use chunks -I just love the contrast of the chocolate flavor with the pumpkin.

If you know anything about me you know that I am a person that goes with word of mouth or what others recommend -not because I want to copy them but because I want to bypass all the trial and errors...you know, such as movies, or a good book - wouldn't you rather spend your time on something that someone you know or trust already has? Yes I live dangerously.

For recipes I think it is interesting to find out where that person got their recipe, like from their mother or grandmother or perhaps they created it. There is always a good story behind good food but if nothing else it makes for good conversation. I have yet to ask Cherise where she got this recipe from.

I get using a cake mix for an easy go to replacement when you need a quick recipe but nothing beats from scratch. Nothing.

Success! Spiced Pumpkin Cupcakes

So I decided to make these for my birthday treat to take to work. And Success. I know I said never to try new recipes on people, but this one turned out perfect! Definitely making these again!! Even Savannah loves them and she hates pumpkin pie.

Originally posted on 10/18/2014

"I just love anything pumpkin this time of year but am mostly the only one in my family. I have yet to try this recipe before I bring it to the church Morning Mingle and try it on the folks there. I once heard you never serve new recipes without first knowing they are tried and true. So of course I'm bookmarking this one."

Recipe Courtesy of McCormick
Prep Time: 15 minutes

Servings: 24

Ingredients:

1 package (2-layer size) yellow cake mix

1 package (4-serving size) vanilla instant pudding mix

1 cup canned pumpkin

1/2 cup oil

1/2 cup water

3 eggs

1 1/2 tsp Cinnamon Ground

1 tsp Cloves Ground

1 tsp Vanilla Extract

Spiced Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/4 cup (1/2 stick) butter, softened

1 tsp Vanilla Extract

1/4 tsp Cloves Ground

1 box (16 ounces) confectioners' sugar

Directions:

Preheat oven to 350° F. For the Cupcakes, beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

Spoon batter into 24 lightly greased or paper-lined muffin cups, filling each cup 2/3 full.

Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely.

For the Frosting, beat cream cheese, butter, vanilla and cloves in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.

Mother's Chewy Oatmeal Logs

From Cook's Country | December/January 2013

WHY THIS RECIPE WORKS:
For an easy, chewy oatmeal cookie with all the flavor of the classic, we start with a fragrant dough filled with molasses and warm spices. Nuts and raisins stud the dough, and we form it into four logs before baking—much easier than rolling individual balls. We slice the logs like biscotti while they’re still warm, and drizzle them with a simple glaze, making for the ultimate gooey, comforting sweet.

MAKES ABOUT 40 COOKIES

Don’t use instant oats (you’ll lose the nice, chewy quality of the oats) or blackstrap molasses (which is too strong) in this recipe.

INGREDIENTS

COOKIES
1 3/4 cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
8 tablespoons vegetable shortening
1 1/4 cups (8 3/4 ounces) granulated sugar
2 large eggs
1/3 cup molasses
1 teaspoon vanilla extract
2 cups (6 ounces) old-fashioned rolled oats
1 cup raisins
2/3 cup walnuts or pecans, chopped
GLAZE
1/2 cup (2 ounces) confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract
INSTRUCTIONS

1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking soda, salt, cinnamon, and ginger in bowl; set aside. Using stand mixer fitted with paddle, beat shortening and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Add molasses and vanilla and beat until incorporated. Reduce speed to low, add flour mixture in 3 additions, and mix until just combined, scraping down bowl as needed. Add oats, raisins, and walnuts, and oats and mix until incorporated.

2. Form dough into four 9 by 2-inch logs and place 3 inches apart on prepared baking sheets. Bake until lightly browned and just set, 16 to 19 minutes, switching and rotating sheets halfway through baking. Let cool on sheets for 5 minutes. Slide parchment onto cutting board and, using sharp knife, cut logs crosswise into 1½-inch-thick bars. Let cool completely, about 30 minutes.

3. FOR THE GLAZE: Whisk sugar, milk, and vanilla all ingredients together in bowl until smooth. Drizzle glaze over cookies and let sit for 15 minutes to firm. Serve. (Cookies can be stored at room temperature for up to 3 days.)

Yummilish!

So we (Charlie actually - I pretty much just watched and directed him what to do from the recipe) finally made home-made cinnamon rolls. It was just a recipe from our KitchenAid manual and I will post it but I just wanted to share this photo and remark how delicious these were! I haven't had a home-made cinnamon roll in I don't know how long.

Oat Apple Crisp Recipe

I just love Taste of Home - probably because most of the recipes are comfort food (yes I love my comfort) and are sent in by people like me who want to share a good recipe and then tested and sampled. Only the good ones are published so you know it has to be good, right? I have been wanting to try this one since last October and just keep forgetting about it! I  thought I'd better get it in my collection before the recipe was lost and forgotten about.

Taste of Home - Oat Apple Crisp Recipe


Oat Apple Crisp Recipe photo by Taste of Home

"A package of yellow cake mix sets this tasty crisp apart from others. Serve it a la mode for an extra special treat." —Ruby Hodge, Richland Center, Wisconsin

Prep: 25 min. Bake: 45 mins

Yield: 8 Servings

Ingredients

• 7 cups thinly sliced peeled tart apples (about 7 medium)
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• Dash salt
• 1/4 cup water
• 1 package (9 ounces) yellow cake mix
• 3/4 cup quick-cooking oats
• 1/3 cup butter, softened
• 1/4 cup packed brown sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Vanilla ice cream

Directions

Place apples in a greased 2-1/2 qt. shallow baking dish. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda. Sprinkle over apples.

Bake, uncovered, at 350° for 45-50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream. Yield: 8 servings.

Nutritional Facts 1 serving (calculated without ice cream) equals 394 calories, 10 g fat (6 g saturated fat), 20 mg cholesterol, 335 mg sodium, 76 g carbohydrate, 2 g fiber, 2 g protein.

Ginger Crinkle Cookies

Charlie and I love the old fashioned taste of molasses around this time of year so when I came across this recipe naturally I had to print it and try it. Loved it! The cookies were soft for days and were a big hit with friends. I used regular sugar and they still turned out fine. (I guess I didn't want to pay the extra for the turbinando - could have been all the other spending I did during the month.)

Jamie's Old-Fashioned Ginger Crinkle Cookies
Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 cup vegetable shortening

1/4 cup unsalted butter, softened

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1/4 cup molasses

1 large egg

1/4 cup plus 1 tablespoon turbinando sugar

Directions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.

 

Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch.

Notes: These cookies are nice and chewy on the inside with a nice crunch on the outside. They have a wonderfully soft texture from using both shortening and butter. When you bake these cookies your house will smell like Christmas!

Success! Pumpkin Chocolate Chip Cookies

So I made these Pumpkin Chocolate Chip cookies for church morning mingle today and not one crumb was left! Thanks Aubrie for sending me the recipe. I have been asked to share it next Sunday so your recipe has traveled 1500 miles!!

Banana Walnut Bread

1 1/4 cups all purpose flour
1 t baking soda
1/2 fine salt
2 large eggs, room temperature
1/2 t vanilla extract
1/2 cup unsalted butter, room temperature plus a little more to prepare the pan
1 cup sugar
3 very ripe bananas, pealed and mashed with a fork
1/2 c toasted walnut pieces

Directions

Sift the flour, baking soda, and salt into a medium bowl, set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside. Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.

In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Pecan Pie

From Simply Recipes

Ingredients

•1 9-inch pie shell, frozen or chilled for an hour if freshly made. (See pie crust recipes.)
•1 3/4 cups pecans, coarsely chopped
•2 eggs, slightly beaten
•1 cup light corn syrup
•1/4 cup brown sugar
•1 Tbsp molasses
•2 Tbsp melted butter
•2 Tbsp flour
•1/4 teaspoon salt
•1 teaspoon vanilla

Method
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.
2 Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.
Serves 8.

Aubrie's Pumpkin Chocolate Chip Cookies

So living in Wisconsin there are some definite differences in the food out here. For example there is a lot of sausauge and beer. For dessert you have danish and all sorts of other types of pastries. Very German I guess? But what I can't fathom is no pumpkin chocolate chip cookies? I searched and searched at the stores they didn't one single type of cookie that came close! So a past co-worker of mine (and great baker I might add) sent me a recipe for a quick and easy cookie to get my craving taken care of. I have yet to try it of course.

"Hey Tammy! I hope that you had a fun Halloween yesterday. You said that you were craving pumpkin-chocolate-chip goodness? Here is the recipe that I always use for cookies/muffins. So easy and delicious:

1 (15 oz.) can pumpkin puree (not pie filling)
1 pkg (18.25 oz) spice cake mix
Chocolate chips (however many you want, I usually use 1 - 2 cups of semi-sweet).

Mix them all together (the batter will be really thick, but don't add any water/oil/eggs/etc. like it says on the cake mix, just use the dry mix!) and drop by spoonfuls onto a greased cookie sheet. Bake at 350 for 8-10 minutes or until nice and puffy. For muffins just put them in muffin liners (12 of them) and bake at 400 for 15-20 minutes or until the tops spring back when you touch them.

Enjoy! I hope that things are going well for you!"

Biersuppe (Beer and Cheese Soup)

This modern variation on a classic German recipe is fantastically cheesy without being heavy - just right for a crisp, fall evening. Replacing half of the cheddar cheese with Gouda would make an even lighter soup. This is delicious with the grilled Wisconsin-style Bratwurst.Makes 4 entrees or 8 first course servings

Ingredients

•3 to 4 tablespoons unsalted butter
•1 cup minced onion
•1/2 cup minced carrot
•1/2 tsp. paprika
•1/4 cup chopped celery
•3 cloves garlic, minced
•3 tablespoons flour
•3 cups chicken stock
•2 cups Sam Adams Octoberfest beer
•1/2 tsp. Dijon mustard
•6 cups grated sharp cheddar (about 1 pound)
•Several generous grinds of black pepper
•Salt to taste
•Garnish
•1/2 cup chopped parsley or paprika
•Pumpernickel croutons

Directions

In a Dutch oven, over medium low heat, melt butter. Add onion, carrots, and sauté for 7 to 10 minutes until onion begins to caramelize. Add celery and garlic; continue to sauté 3 to 4 minutes. Add flour and cayenne and stir constantly to brown and cook, 2 to 3 minutes. Add stock and beer, stir to mix and bring to a boil, whisking constantly, until it thickens slightly, about 7 minutes. Reduce heat to low and simmer for 10 minutes. A handful at a time, whisk in the cheese and cook until it dissolves. Stir in the Dijon to taste. When the cheese is completely incorporated, the soup is the consistency of a thin cream soup. Bring back almost to a boil and taste for salt and pepper. Serve immediately with a sprinkling of paprika or parsley and pumpernickel croutons.

Lisa's Taco Soup

I got this recipe from Lisa, a good friend from work. Unfortunately she and I no longer work in the same office but we still work for the same department. The "Enjoya" part comes from a cute little Italian lady who owned a small Italian restaraunt across from where we worked. She would always greet us when we came for lunch with her charming smile and her cute accent. I don't think Lisa and I along with the others will ever forget it for as long as we live! In fact, we still meet up from time to time and eat there for old time sakes.

2lb ground beef
1 onion diced
2 packets of taco seasoning
2 large bottles/cans of tomato juice
3 cans of corn (do not drain)
3 cans of black beans (do not drain) *
Brown beef and onion. Add tomato juice, corn beans and taco seasoning. Bring to boil and let simmer for 20 min. Top with sour cream and tortilla strips.

*you can substitute red beans or kidney beans for black beans.
Enjoya!

Monica's Pumpkin Chocolate Chip Bread

My sweet sister, Monica, made me a loaf of pumpkin chocolate chip bread for my birthday. It was so moist and delicious I asked her to supply the recipe to me. Of course she does everything out of her head and noto by the book, so I of course will need to write this one down:


"The recipe is so easy. 1 box of spice cake mix add half a large can of pumpkin and a little flour so it isn't so sticky about 1/3 cup add chocolate chips and spray your pan and bake 8 to 10 min at 350"

Lola's Clam Chowder

This recipe I learned from a dear friend named Lauri. I called her Lola...she is a VERYgood cook. She made this for me one day when I was down with my foot surgery. I often watched her cook a lot and took some of it home with me! I miss her but she and her family is happy and prosperous in Montana now.

Lola's Clam Chowder

1/2 pound bacon slices, cut into 1/2" pieces
1 stick butter (real butter - not that margarine crap)
3 - 4 stalks of celery, chopped
1/3 white onion, minced
7 medium potatoes, peeled & diced (use less or more depending on how you like)
1 quart of heavy whipping cream
1 quart of milk
3 small cans clams, chopped style (keep the juice)
Bon Appettit, salt, pepper to taste.
1/3 cup corn starch
1/2 cup cold milk

Brown the bacon pieces over medium heat in a large dutch oven until thoroughly heated through. Leave drippings in pan and added the celery, onion, and butter. Cook until celery and onion are just barely starting to get soft. Add cream, milk, potatoes, clam juice from cans, and seasoning. (set clams aside) Simmer on low heat stirring often about 30 minutes or until the potatoes are the consistency you like. Add 1/3 cup cornstarch mixed with 1/2 cup cold milk to thicken. Turn heat off, let sit for 15-20 minutes and stir often to cool and to break up the film that will cover the top that has cooled. Throw in the clams and serve with home made sour dough or other type of bread.

(My  husband gives me the credit for this recipe as he tells the kids he loves "my" clam chowder. I hate to have to remind him that I didn't make it up at all. He apparently is still in denial that he married someone who can't really cook but can follow directions easily.)

Becky's Chocolate Zucchini Cake

I met Becky as a child when attending the LDS church. We are now friends on Facebook and am pretty sure that she mentioned this recipe online as we often do post food there off and on as our status...being on FB I find this is something that happens off and on. Food is always a subject.

Becky Hancock Hubbard also commented on her status: "did I mention it was still warm when we ate it? yummy. Tammy, here is the recipe:

Chocolate Zucchini Cake

½ cup margarine
½ cup oil1
¾ cup sugar
2 egg
2 cups
grated zucchini
2 ½ cup flour
1 tsp vanilla
½ cup sour milk (1 ½ tsp lemon juice or vinegar with milk, let stand 5 minutes)
½ cup cocoa
½ tsp cinnamon
½ salt1 tsp soda
1 tsp baking powder

Stir cocoa and sugar together. Combine all ingredients. Pour into greased and floured 9x13 pan. Make a topping of:
¾ cup each chocolate chips, brown sugar, chopped nuts
Sprinkle over the top of cake batter and bake at 350 for 40-45 min. Cool.