elisabeth's chilli

I came up with this recipe when I was at the grocery store... and it comes together just as quickly

you will need:
2 cans navy or northern beans, drained
1 can black beans, drained
1 can kidney beans, drained
2 cans corn,drained
2 cans of rotel diced tomatoes lime and cilantro flavor, undrained
1 envelope of chilli mix (I use hot and it's surprisingly not that hot)
1-4 green onions chopped
2 tubes of ground turkey (taco flavor) (this can be found in the turkey section at walmart)
1 container of sour cream
1 package of  shreaded cheese (I use cheddar)

1. brown the meat.

2. open all the cans drain the beans and corn add to the chilli pot. add tomatoes undrained.

3. add chilli envelope and stir to mix

4 add onions and stir

5. drain the meat and

Chicken pot pie soup

This time of year I'm always making something hot and something that can warm us up because it gets so very cold out side and are winters can be harsh.

Makes 8 cups serves 6
active 15 total 48 min

1 tbsp butter
1 leek, white and light green part only, halved lengthwise and sliced
2 medium carrots, sliced
1 medium parsnip, diced
1 stalk celery, sliced
1/4 cup flour
6 cups reduced sodium chicken broth
1 1/2 lb boneless chicken
2 tsp fresh thyme leaves
1/2 tsp kosher salt or to taste
1/4 tsp freshly ground pepper
1 sheet frozen puff pastry (from a 17.3 box of 2), thawed as directed on package
4oz fresh green beans trimmed and cut into 1 inch pieces

Recipe Preparation
1. Heat oven to 400ºF.

2. Melt butter in a 5-qt pot. Add leek, carrots, parsnips and celery. Saute 5 minutes or until softened slightly. Add flour and cook, stirring for 1 minute.

3. Stir in broth. Add chicken, thyme, salt and pepper and bring to a boil. Cover and simmer 20 minutes or until chicken is cooked through.

4. Meanwhile, unfold puff pastry on a cutting board. Cut along folds in dough and then quarter crosswise to make 12 rectangles. Place rectangles on ungreased baking sheet.

5. Bake 12 minutes or until puffed and golden brown. Let cool.

6. Remove cooked chicken to a plate to cool slightly. Add green beans to simmering soup; cook 5 minutes or until tender. Remove soup from heat.

7. As the green beans cook, shred chicken with fingers or two forks. Add to soup. Top with puff pastry or serve it on the side.

Carmel pecan cheesecake

6-8 ServingsPrep: 15 min. Bake: 35 min. + chillingIngredients

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.

Cherry mash cake

Beat 4 eggs until light and fluffy.
Beat in 1 Cherry Chip cake mix.
Mix in 1 can cherry pie filling.
Pour in a greased and floured 9x13 pan.

Bake at 350 for 40 minutes.
Let cool.

FROSTING

1 package chocolate fudge frosting mix according to directions.
Add 1 T peanut butter. Blend.
Add 1 cup chopped salted peanuts.

Frost when cool.

Mom's chocolate banana desert

Directions

2 cups whipping cream

2 tablespoons sugar, or a little more if you like it sweeter

4 bananas, sliced

Chocolate syrup

15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed

1/4 cup chopped pecans, toasted

Whip the cream with the sugar until peaks form.

Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.

Chocolate Banana Ravioli

Ingredients

* 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
* 1/4 packed cup light brown sugar
* 1/3 cup finely chopped walnuts
* 16 won ton wrappers
* 1 egg, beaten
* 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
* Vegetable oil, for frying

Directions

In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.

Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.

No Bake Pineapple cheese balls

This is great for a party or as a snack (makes 34 balls) It's healthy too. Low fat, Low sodium, Low cholesterol and low calorie!

you will need:

1 package (8oz) reduced fat cream cheese, softened
1 can (8oz) crushed pineapple in juice, well drained
1 1/2 cups low fat fruit granola, finely crushed

Line cookie sheet with wax paper. Mix cream cheese and pineapple. Drop cream cheese mixture by slightly rounded teaspoonfuls into crushed granola. Roll cream cheese mixture on cookie sheet. shape into balls (you should have about 34 of them. refrigerate uncovered at least 1 hour until firm. after serving store any remaining balls covered in the refrigerator.

Coca Cola Cake

I think I'll be making this for Luke's 1st birthday



Ingredients for cake:
1 cup coke
1/2 cup buttermilk
1 cup butter, softenened
1 3/4 cups sugar
2 large eggs, slightly beaten
2 tsp vanilla extract
2 cups all purpose flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1 1/2 cups miniature marshmallows

Preheat oven to 350. Combine coke and buttermilk. Beat butter at slow speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla/ beat at low speed until blended.
Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coke mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan.
Bake at 350 for 30 to 35 minutes. Remove from oven. Cool for 10 minutes.
Pour Classic Coke frosting over warm cake. (Sprinkle with toated pecans - optional)

Classic Coke Frosting (the best part)
1/2 cup butter
1/3 cup coke
3 tbsp unsweetened cocoa
1 16 oz pkg powdered sugar
1 tbsp vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

Party Mix

My grandma would always make this around special holidays. Christmas especially. I know Chex now sells this in stores in the bag but nothing tastes better than homemade!
Ingredients
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Preparation Directions
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Wassail

I saw this packaged in the Christmas department at Ollie's the other day. Thought this fresh version might taste better!


You will need:
1 gallon apple juice
1/2 box of brown sugar
1/2 jar orange drink mix (tang)
1 tsp cinnamon
1 small can of Lemonade concentrate
4 cups water
1 orange, sliced


Throw it all in the crock pot and heat let orange an cloves float on top for added flavor. Wassail will stay good all day!

LEMON LUSH

In honor of father's day I thought I'd share my husband's favorite recipe (he loves Lemon)

Crust:

1 1/2 cups flour
1 1/2 cups ground walnuts
1 1/2 sticks of butter


Filling:

8 oz cream cheese
1 cup powdered sugar
1 tsp vanilla
1 cup of Cool Whip


Topping:

2 small packages instant lemon pudding
3 cups cold milk

Crust:

Using a pastry cutter, combine ingredients for crust and pat into the bottom of 9x13 pan.
Bake at 325°F for 30 minutes. Let cool.



Filling:

Mix well and spread over cool baked crust. Refrigerate.

Topping:

Mix packages of lemon pudding with 3 cups of cold milk. Once mixture has thickened, pour over filling.
Top off with more Cool Whip and nuts, if desired.

Chicken Enchilada Ring

2 C. coarsely chopped chicken
1/4 C. chopped pitted ripe olives
1 C. shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 C. mayonnaise
1 T. Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 C. salsa
1 C. sour cream

Preheat oven to 375° F.

Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough.

Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. It should show in between each triangle.

Bake 10-14 minutes or until golden brown. The person who gave me this recipe told me 20-25 min but that was way too long and I ended up with a burnt ring.

For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices, cut in half. Arrange between openings of ring where filling is showing. Serve with salsa and sour cream.


version 2

Chicken Enchilada Ring


Ingredients:

2 cups cooked chicken
1/4 cup chopped block olives
1 cup cheddar cheese
1 small can chopped chilies, undrained
1/2 cup sour cream
1 package taco seasoning
2 rolls of crescent rolls
1 small chopped tomato
1 lime (juice)
2/3 cup finely crushed tortilla chips



1. Chop chicken and add olives, cheese, chilies, sour cream and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 Tblsp. crushed chips and add remaining chips to mixture.


2.Unroll crescent dough and separate triangles. Arrange on round baking stone or cookie sheet making a circle with wide ends OVERLAPPING in the center and points toward outside. ( I did lightly spray oil on the cookie sheet I used). There should be a 5 inch diameter opening in the center.

3. Spread chicken mixture evenly onto widest end of each triangle.

4. Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring.

Sprinkle with 2 Tblsp. crushed chips. ( I put shredded cheese all on top!)

5. Bake @ 375 for 20-25 minutes. Garnish with tomato and serve with salsa and sour cream.


I make two rings and have one for the next day so it's an easy dish and everyone loves it

Citrus Garlic Chicken

Ingredients
1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
2 (14-ounce) cans reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Directions
Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

Notes: I double the recipe for the glaze because at times I've found that it wasn't enough.

Goes great with Mashed potatoes and peas

amazingly juicy chicken

Frozen Chocolate Cookie Cake

Ingredients
Ganache and Filling:
1/2 gallon any flavor ice cream, softened
1 cup heavy cream
1 (12-ounce) bag semisweet chocolate morsels
Cake:
Butter, for pans
Flour, for pans
1 (18.25-ounce) box devil's food cake mix (or any flavor you like)
1 1/2 cups water
1/2 cup vegetable oil
3 eggs
Directions
Line 1 (9-inch) cake pan with plastic wrap, with 3 inches overhanging. Spread softened ice cream into lined pan in a smooth, even layer. Freeze for 3 hours, or until frozen solid.

Preheat oven to 350 degrees F.

Butter and flour 2 (10-inch) round cake pans and set aside. In a stand mixer or with a hand mixer, beat cake mix, water, oil and eggs in a large mixing bowl on medium speed for 2 minutes, or until well blended. Using a spatula, divide batter between the 2 prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans on a wire rack for 15 minutes. Run a knife around the edge of each pan to loosen cakes and remove from pans.

While cakes are cooling, heat heavy cream in a small heavy saucepan over medium heat until bubbling around the edges. Remove pan from heat, add chocolate morsels, and stir with a whisk until smooth. Refrigerate for about 30 minutes, until cool and slightly thickened, stirring occasionally. Spread ganache on top of and around sides of both cake layers, keeping layers separate and not fitting together yet. Refrigerate entire cake for 1 hour, or until ganache is set.

Place 1 cake layer, ganache side up, on a serving platter. Remove ice cream from pan, peel off plastic wrap, and place on top of cake layer. Place second cake layer on top of ice cream, ganache side up. Freeze until ready to serve, but let stand at room temperature 5 minutes before seving.

Crispy Ranch Chicken

Ingredients:
Serves 4

2 cups crispy rice cereal (such as rice crispies)
1/2 cup grated Parmesan cheese
1 envelope (1oz) ranch salad dressing mix
2 egg whites, beaten
8 skinless, boneless chicken (about 5oz each)

1. Preheat oven to 350, spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl.

2. Place beaten egg whites in a medium bowl. Dip each chicken in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken on the baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-25 minutes. Serve hot.