Skillet Chili

Here's a new take on chili when you want an easy one-dish meal. Serve with Frito corn chips or corn tortillas.

1 1/2 pounds ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cooked rice
15 oz. can diced tomatoes
15 oz. can chili beans
15 oz corn
1/2 cup sliced black olives
1 cup shredded cheddar cheese

In large skillet, cook beef until meat is brown. Saute onion, pepper, and garlic until tender. Stir in chili powder, oregano, salt, and pepper. Add rice, tomatoes, chili beans, corn, and black olives. Cover and simmer for 15 minutes. Sprinkle with cheese. Let melt. Serves 4-6
Click here for a printable version of this recipe.

Amanda Cabot's Maple-Sage Five Bean Salad

Amanda Cabot’s dream of selling a book before her thirtieth birthday came true, and she’s now the author of more than thirty-five novels as well as eight novellas, four non-fiction books, and what she describes as enough technical articles to cure insomnia in a medium-sized city.  Her inspirational romances have appeared on the CBA and ECPA bestseller lists, have garnered a starred review from Publishers Weekly, and have been nominated for the ACFW Carol, the HOLT Medallion, and the Booksellers Best awards.  A popular workshop presenter, Amanda takes pleasure in helping other writers achieve their dreams of publication. Learn more about Amanda and her books HERE.

Amanda's Latest Book Release: A Tender Hope

As far as Thea Michener is concerned, it’s time for a change. With her husband murdered and her much-anticipated baby stillborn, there is nothing left for her in Ladreville. Having accepted a position as Cimarron Creek’s midwife, she has no intention of remarrying. So when a handsome Texas Ranger appears on her doorstep with an abandoned baby, Thea isn’t sure her heart can take it.

Ranger Jackson Guthrie isn’t concerned only with the baby’s welfare. He’s been looking for Thea, convinced that her late husband was part of the gang that killed his brother. But it soon becomes clear that the situation is far more complicated than he anticipated—and he’ll need Thea’s help if he’s ever to find the justice he seeks. Buy the book HERE.

Amanda's Maple-Sage Five Bean Salad

Are you tired of the usual three been salad? If so, I highly recommend this variation. It’s good either hot or cold, and – no – you don’t need to serve it in an Eiffel Tower flute. I’ve listed my favorite beans for this dish, but you can substitute any that you prefer.
1 15-ounce can each, drained and rinsed:
Red kidney beans
Pinto beans
Black beans
Navy beans

Maple-Sage Dressing 
½ cup maple syrup
1/3 cup lemon juice
2 tbsp brown sugar
2 tbsp catsup
½ tsp dried sage
¼ tsp black pepper

Place beans in large bowl and mix thoroughly. In a small bowl, combine dressing ingredients and pour over beans. Serve either hot or cold. Refrigerate any leftovers.

Italian Meatloaf

Here's a delicious recipe I made recently that my family loved so much, they request it often!

2.5 pounds ground beef
1 cup Italian-style bread crumbs
1 cup ricotta cheese
1/2 cup milk
1/2 cup grated Parmesan cheese
2 eggs
1 tablespoon minced dried onion
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried basil
8 oz. fresh mozzarella, cubed
24 oz. favorite marinara sauce

Preheat oven to 375 degrees. Lightly grease a glass baking pan (9x13) with a nonstick cooking spray. In a large mixing bowl, combine ground beef, bread crumbs, ricotta cheese, milk, Parmesan, eggs, minced onion, salt, pepper, parsley and basil. Using hands, mix in cubed mozzarella and form into a large oval loaf. Place in the middle of the baking pan. Bake, covered with foil for 45 minutes. Uncover and bake for an additional 45-50 minutes until done. Heat marinara sauce and serve with the meatloaf. Serves 6-8.

Chocolate Peanut Butter Meringue Pie

Here's a yummy recipe I hope you'll enjoy. Delicious!

2/3 cup sugar
1/3 cup flour
1/2 teaspoon salt
2 cups milk
3 egg yolks
2/3 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter
2 tablespoons butter
2 teaspoons vanilla extract
1 single pie crust, prepared and baked

3 large egg whites
1/2 teaspoons vanilla extract
1/4 teaspoon cream of tarter
6 tablespoons sugar
1/2 cup toffee bits

In large saucepan, combine sugar, flour, salt, and milk. Cook and stir until thickened, 5-7 minutes. Remove from heat and gradually add egg yolks stirring constantly to prevent eggs from cooking. Return to heat and cook until thickened 1-2 minutes. Remove from heat and add chocolate chips, peanut butter, butter, and vanilla extract. Stir until thoroughly combined and chips have melted. Pour pudding into pie crust.

To prepare meringue, combine egg whites, vanilla, and cream of tartar in large mixing bowl. Mix on medium high speed until whites turn frothy. Add sugar, one tablespoon at a time, mixing well between each. Continue beating until stiff glossy peaks form, 4-6 minutes. Add meringue to top of pie, touching sides of dish. Sprinkle with toffee bits. Bake at preheated 325 degree oven for 8-10 minutes until lightly browned. Cool on cooling racks. Serves 8
Click here for a printable version of this recipe.

Cast Iron Cooking

I love cooking on cast iron. 
Here are a few recipes to make in your Cast Iron Skillet.

Skillet Cornbread

Roasted Brussels Sprouts

Chicago-Style Stuffed Pizza

Pineapple Upside-Down Cake

Pan-Seared Rib-Eye Steaks with Herbed Garlic Butter

Pan Fried Country Potatoes

Baked Cheese Dip

Bavarian Pot Roast with Roasted Vegetables

 Here's a delicious recipe to make on your next cold day! True comfort food.

3-4 pounds boneless beef chuck roast
2 tablespoons canola oil
1 cup water
1 cup beef stock
14 oz. crushed tomatoes
1 cup chopped onion
2 tablespoons sugar
1 tablespoon vinegar
2 teaspoons salt
1 bay leaf
1 teaspoon black pepper
1/2 teaspoon cinnamon

4-6 Yukon potatoes, quartered
4-6 carrots, peeled and sliced
Salt and pepper

In a large Dutch oven, brown roast in hot oil. In a large bowl combine water, beef stock, tomatoes, onion, sugar, vinegar, salt, bay leaf, pepper and cinnamon. Pour over meat and bring to a boil. Reduce heat, cover and simmer until tender about 3-3 1/2 hours. 

Transfer meat to a serving platter and cover with foil to keep warm. Prepare vegetables and place in Dutch oven, stirring to coat vegetables with juice. Place in 425 degree preheated oven. Cook uncovered for 40-45 minutes until vegetables are tender and juices have thickened. To serve, pour juices over roast and vegetables. Season with salt and pepper. Serves 6-8.
Click here for a printable version of this recipe.

Layered Salad

Here's an easy recipe to serve at your next potluck dinner.

6 cups torn spinach
2 cups cheddar cheese, divided
5 garden onions, sliced
2 tomatoes, chopped
6 mini sweet peppers, sliced
1 zucchini, halved and sliced
10 oz frozen green peas, cooked, drained, and cooled
1/2 cup real mayonnaise
1/2 cup sour cream
1/4 cup dried chives
3 boiled eggs, peeled and sliced
3 slices bacon, cooked and crumbled

In large glass bowl, layer spinach, 1 cup cheese, onions, tomatoes, sweet peppers, zucchini, and peas. In glass measuring cup mix together mayonnaise, sour cream, and chives. Spread over salad to cover. Top with eggs, remaining cheese, and bacon. Cover and refrigerate for 3-4 hours. Makes 10-12 servings.
Click here for a printable version of this recipe.

Cookbook Preview - Better Homes and Gardens New Cook Book


Better Homes and Gardens New Cook Book

Since 1930, the Better Homes and Gardens New Cook Book has been a trusted staple in kitchens across America. The 17th edition is fully updated and revised to reflect both the best of today's food trends and time-tested classics. With more than 1,000 recipes and a photo for each one, the book covers both traditional dishes such as Brownies and new favorites like Cold Brew Coffee. This newest edition has a fresh organization to reflect how we cook today–recipes have flavor variations, options to swap out ingredients, and ways to make them healthier. Clear directions and how-to photos teach techniques; identification photos clarify the broad range of today's ingredients; charts for meat and poultry give at-a-glance cooking times; and “cheat sheets” throughout present information in easy-to-access bites. And, for the first time, the book is now a handy, lay-flat hardcover, perfect for today’s kitchens. Buy the cookbook HERE.

Irish Bangers and Mash

Here's a delicious dish to make, just in time for your St. Patrick's Day celebration.

1 tablespoon canola oil
8 bratwurst sausages (or your favorite sausage)
large sweet onion, thinly sliced
2 garlic cloves, minced
4 tablespoons flour
2 cups beef stock
1 cup Guinness beer

Refrigerator Mashed Potatoes or Garlic Mashed Potatoes

Heat oil in a large skillet over medium heat. Add sausages and place lid on skillet. Cook for 4-5 minutes on each side until sausages reach an internal temperature of 150 degrees. Remove sausages and cover with foil to keep warm. 

Add another tablespoon oil to skillet and saute onion and garlic, until golden brown, about 3-4 minutes. Stir in flour. Add half of stock and the beer, stirring until combined. Cook over medium heat, stirring every few minutes until the gravy thickens. Add the remaining stock and continue to cook until gravy thickens to desired consistency. Season with salt and pepper. Add cooked sausages to the gravy and serve over mashed potatoes. 
Click here for a printable version of this recipe.

Spiced Nut Cake with Penuche Frosting

Here's a delicious recipe for an old-fashioned spice cake with a yummy frosting. Enjoy!

2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 cup sugar
1 cup brown sugar
2/3 cup shortening
3 eggs
1/4 cup orange juice
1 cup buttermilk
1/2 cup walnuts or pecans

Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside. In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. When cool, frost with:

Penuche Frosting:
1 cup brown sugar
1/2 cup butter
1/4 cup hot milk
3 1/4 cup powdered sugar

In medium saucepan, combine butter and brown sugar. Bring to a boil. Continue to cook and stir for one minute or until thickened. Cool for 15 minutes. Add hot milk and beat smooth with wooden spoon. Beat in enough powdered sugar to allow for creamy spreading. Serves 20. Enjoy!
Click here for a printable version of this recipe.

Luck O' The Irish ~ Irish Recipes

Do you have a bit of Irish blood in you? Here are a few recipes you might try for this St. Patty's Day. Corned Beef, Cabbage, Potatoes, Cobblers, and Anything Green. Enjoy! 

Baked Parmesan Fries

Here's a delicious way to make fries for your family.

4 large unpeeled Russet potatoes, cut into large strips
1/3 cup olive oil
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon seasoned salt
1 cup grated Parmesan cheese, divided
2 tablespoons dried parsley
1/2 teaspoon sea salt

Preheat oven to 425 degrees. Place the fries into a large mixing bowl and drizzle with the olive oil. Add garlic, thyme, and seasoned salt. Toss until evenly coated. Spread onto a baking sheet lined with foil. Bake for 30 minutes, turning fries halfway through baking process. Return the fries to the bowl and sprinkle with 1/2 cup Parmesan and parsley. Carefully stir to coat and spread once again on the foiled-lined baking sheet. Bake for another 10  minutes. Sprinkle with remaining Parmesan cheese and sea salt. Serve hot. Serves 4-6.
Click here for a printable version of this recipe.

Swiss Steak

Here's a delicious recipe that will have your taste buds tingling.

1/4 cup butter
1 tablespoon minced garlic
1/2 cup onion, chopped
1/2 cup grated carrot
1/3 cup finely chopped celery
1/2 cup finely chopped green pepper
1 - 16 oz. diced tomatoes with garlic and herbs
1 tablespoon Worcestershire Sauce
2 tablespoons red wine vinegar
3/4 cup beef broth
1/4 cup canola oil
2 pounds round steak
3/4 cups flour
1 teaspoon salt
1/2 teaspoon pepper

In medium skillet heat butter on low and saute garlic and onion until tender. Add carrots, celery and green pepper and cook for 2-3 minutes until tender. Add diced tomatoes,Worcestershire Sauce, wine vinegar, and beef broth and bring to boil. Set aside.

Combine flour, salt and pepper on a plate and mix together. Dip steaks in flour, both sides. In large skillet, cook steaks in heated oil for one minute until brown on each side. Drain oil. Cover steaks with tomato mixture and cook covered on low heat for one hour until steaks are tender. Great with potatoes or rice. Serves 4-6.
Click here for a printable version of this recipe.