Cook-Off Chili in the Slow Cooker

Cook-Off Chili in the Slow Cooker

Yield: Serves 8-10

Ingredients:

2 lbs ground beef

2 medium onions, minced

6-8 cloves of garlic, minced

32 oz chicken broth

2-4 tablespoons tabasco sauce

1 15oz can of tomato sauce

2 tablespoons of paprika

3 tablespoons of cayenne powder

2 tablespoons of cumin

2 teaspoons of salt

1 teaspoon of pepper

1 tablespoon of sugar

1 stick of butter

vegetable oil

Directions:

1. Turn your slow cooker on low for 8 hours. Add your minced garlic and minced onions to your slow cooker and let sit for 20-30 minutes.

2. Brown your beef in vegetable oil in a frying pan on medium heat. Make sure all your beef is browned before adding it to your slow cooker.

3. Add your broth, tomato sauce, all your spices, and sugar to your slow cooker. Stir well and cover.

4. When there is 30 minutes left on your 8 hour timer, add in your stick of butter. Stir well and cover.

5. Serve immediately and enjoy with your garnish of choice!

I came up with this recipe after watching a couple chili cook off shows on television. In chili cook-off's there are time limits on how long you have to cook your chili (I think its about 3-4 hours), so nobody uses a slow cooker. I prefer the ease the slow cooker provides me and also I think it is a fool-proof method to not burning something! I came up with this recipe a couple months ago and just made it for the second time yesterday. My husband actually prefers beans in his chili, but I wanted to try a "chili cook-off" type chili, which has no beans, to see what he thought. He loved it! :) 

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Slow Cooker Buffalo Chicken Drumsticks

Slow Cooker Buffalo Chicken Drumsticks

Yield: Serves 2-4 people

Ingredients:

3-4 raw chicken drumsticks
1 12oz bottle of Frank's Red Hot
20-30 shakes of Tabasco sauce (depending on your heat preference)
1 tablespoon of Worcestershire sauce
1 medium onion (diced)
4-6 garlic cloves (smashed)
2 dried jalapenos
1 stick of butter
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon paprika

Directions:

1. Put all of your ingredients, besides your chicken, in to your slow cooker for 1 hour and 30 minutes on high. After your ingredients have marinated together take out one of your dried jalapenos. With your immersion blender, blend your sauce until it is smooth and creamy!
2. Add your chicken drumsticks and cover your drumsticks in sauce with a large spoon. Cook on high for 4 hours. Periodically stir/rotate your chicken drumsticks about once an hour.
3. After four hours in the slow cooker, take your chicken out and place on a cookie tray that has been sprayed with cooking spray (heavily). Use a slatted spoon to scoop your chicken drumsticks out individually so as to not have excess sauce on them. Broil on high for five minutes. Serve immediately with blue cheese or ranch dressing and celery.  Enjoy!

My husband ate this entire tray (4lbs of chicken) in one sitting...Men... :)

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Chocolate Zucchini Muffins

Chocolate Zucchini Muffins
Yield: two dozen

Ingredients:

3 cups shredded zucchini
3/4 cup heavy cream
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice
1 tablespoon vanilla extract
3 cups granulated sugar
1/3 cup Ghirardelli Ground Chocolate
1 cup Ghirardelli Unsweetened Cocoa
1 teaspoon nutmeg
1 teaspoon cinnamon
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2-4 oz Ghirardelli Bittersweet Baking Bar coarsely chopped

Directions:

1. In your Kitchen Aid mixer, fitted with the whisk attachment, add your shredded zucchini, heavy cream, oil, lemon juice, eggs, vanilla extract, sugar, and mix well.
2. While on a low speed, slowly add in your chocolate powders, until blended and smooth.
3. Turn off your mixer and add in all your dry ingredients. Mix on low until blended well (1-2 minutes).
4. Add your chopped Ghirardelli chocolate and mix for 10-20 seconds until blended well.
5. Spray your muffin tin with cooking spray and line each tin with cupcake liners. With a 1/3 measuring cup, spoon your batter into each muffin cup. Bake at 350 F for 25 minutes. Enjoy!

http://cooperchloe.blogspot.com/2013/02/chocolate-zucchini-muffins.html

A Southern Gal's Coconut Creamy Custard Pie

Coconut Creamy-Custard Pie
Yield: One large pie and six mini pies or two small pies

Ingredients:

1 box of two 9" refrigerated pie crusts or two 9" frozen pie shells
5 cups of sweetened shredded coconut (divided)
1 1/2 cups of whole milk (divided)
3/4 cup of sugar (divided)
1 13.5oz can of coconut milk
1 15ox can of cream of coconut
1 envelope of gelatin
1/4 cup of corn starch
1 egg
3 egg yolks
1 tablespoon of vanilla extract
1 teaspoon of coconut extract
1 tablespoon of butter
1 pinch of salt
2 cups heavy whipping cream
1/4 cup powdered sugar

Directions:

Crust:
1. Unroll your refrigerated pie crust and press into your pie shell. If you are making mini pies also, now is the time to cut out your dough and place into mini pie shells.
2. Put tin foil on top of your large crust and fill with lentils, or any other beans you have on hand, and bake at 425 F for 20 minutes. Take the pie shells out, remove beans and foil, and place tin foil around just the edges of your pie shell so the edges don't burn. Place back in the oven for 10 more minutes. At this time add your mini pie shells, if you are making minis as well. The minis only need 10-12 minutes in the oven at 425 F. After everything is baked, turn off your oven and set the pie shells on the counter to cool while you work on your filling.
Filling:
3. In a small bowl add 1/2 cup of whole milk and your packet of gelatin. Mix with a fork and let set for 10 minutes.
4. In a medium saucepan add 1 cup of whole milk, can of coconut milk, 1/4 cup of sugar, coconut extract, and vanilla extract on medium heat for about 10 minutes. Make sure to mix continuously so you do not burn your milk!
5. In your Kitchen Aid mixer, fitted with the whisk attachment, add your egg and egg yolks. Whip at medium speed for 1 minute. Add your salt, remaining sugar, and corn starch to your mixer. Mix for another minute.
6. Slowly add in your milk and gelatin mixture, to your Kitchen Aid mixer, while on a low speed. Increase your speed to medium and mix well for 1-2 minutes.
7. At this point your saucepan milk mixture should be simmering away and ready. Slowly spoon, with a large cooking spoon, one spoonful of your hot milk into your Kitchen Aid mixer's mixture. Keep your mixer on low and keep spooning, slowly, until there is no mixture left in your saucepan. Let your mixer run for 1-2 minutes on low to incorporate all your ingredients.
8. Remove your Kitchen Aid mixer's bowl and place all the contents back into that saucepan. Cook on medium for 5 minutes. Continuously stir with your cooking spoon. Make sure to get out any lumps that may be forming in the cooking process. After 5 minutes your mixture should be pudding-like and creamy.
9. Turn your stove top heat off and add your cream of coconut and butter and stir well. Then, add 3 cups of shredded coconut to your mixture. Pour your mixture into your pie shells. Refrigerate for 8-12 hours or overnight.
Topping:
10. In your Kitchen Aid mixer, add your heavy whipping cream and your powdered sugar. Blend on high until peaks are forming. Spread heavily across your pies.
11. Sprinkle the remainder of your shredded coconut on top of your pies. Enjoy!


    This dessert is perfect to make the night before you are having guests over and all you have to do the day of is make the topping. There are lots of steps to this pie, and lots of dishes that get dirtied in the process, but it is all so worth it in the end! I am currently in coconut heaven! Yum!

Note: If you are dairy-free you could replace the whole milk with an extra can of coconut milk and the filling should still set up properly. Also, if you whip coconut milk it becomes the texture of whipped cream. You could replace the whipped cream topping with whipped coconut milk instead! Enjoy!


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Homemade Salsa

Homemade Salsa

Yield: 12 cups

                               

Ingredients:

2 cans of whole peeled tomatoes (28oz cans each)

2 cans of diced tomatoes (15 oz cans each)

4 roma tomatoes, diced

2 medium onions or 1 1/2 large onions, diced

2 cups of chopped cilantro

1 cup of chopped green onions

1 whole head of garlic, minced (aprox. 14 cloves)

3 shallot cloves, minced

4 tablespoons lemon juice

salt and pepper

1-2 jalapenos (depending on your heat preference)

Directions: 

1. Finely chop your onions, green onions, cilantro, and tomatoes. 

2. Mince your garlic, shallots, and jalapenos (if you decide to add jalapenos).

3. In your food processor, add your canned tomatoes, dashes of salt and pepper, lemon juice, and add half of everything that is on your cutting board (half your tomatoes, onions, garlic, cilantro, green onions, shallots, and jalapenos, etc). Blend in your mixer for 10-12 seconds.

4. In a large container add the remaining ingredients, that are on your cutting board, and then pour the salsa mixture, from your food processor, over the fresh ingredients. Stir well and store in your fridge for up to three days.

Enjoy your fresh and homemade salsa with some homemade corn chips! Here is my recipe for corn chips and guacamole. I make salsa, guacamole  and chips every couple of weeks. It is a staple in our house: healthy and yummy! Have a great night! :)

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Bite Sized Pecan Pies

 

Bite Sized Pecan Pies

Yield: 120 pies

 

Ingredients:

 

120 Athens Phyllo Shells

2 1/2 cups chopped pecans

1 cup of granulated sugar

1/2 cup of brown sugar

1 teaspoon salt

1 cup of Karo light corn syrup

1 stick of melted butter

3 large eggs (beaten)

 

 

Directions:

 

1. Chop your pecans roughly and portion out about 3/4 teaspoon to each phyllo cup.

2. Melt your butter in the microwave for about a minute.

3. In your Kitchen Aid Mixer, with the whisk attachment, beat your eggs for about a minute.

4. Add in your salt, brown and granulated sugars, and melted butter. Mix well.

5. Add in your corn syrup and mix well.

6. Carefully pour your mixture over your pecans in each phyllo shell. Only fill half way!! I know it is tempting to cover the pecans with the mixture, but if you do the shells will overflow while baking.

7. Bake at 350 F for 10 minutes. Only bake one tray of pies at a time.

8. Let your pies rest for at least an hour before serving, or let cool for serving. They refrigerate well and will last about 3-4 days in your fridge.

 

 

These Pecan Pie Bites are so much better than traditional pecan pie because you get all the "good stuff" from the pecan pie with out the feeling of it being so heavy. I surely didn't regret eating five last night, where as I would have regretted eating a whole slice for pecan pie. Ahh, the guilt we put on ourselves for eating yummy food.... Happy Holidays!

Mini Pumpkin Pies

Mini Pumpkin Pies

Yield: 32 pies

Ingredients:

2 cans of Libby's Pumpkin Puree (15 oz each)

1 1/2 cups of granulated sugar

1 tsp salt

1 tablespoon of cinnamon

1 teaspoon of ginger

1 tablespoon of pumpkin pie spice

4 large eggs

2 cans of evaporated milk (12 oz each)

32 unbaked mini pie shells

Directions:

1. In your Kitchen Aid Mixer, with the whisk attachment, beat your eggs for about a minute.

2. Add in your evaporated milk, salt, and all your spices. Mix well.

3. Add in your sugar and pumpkin puree and mix well.

4. Place all your pie shells on a cookie sheet (or two) and make sure they are evenly spaced. Gently pour your pie mixture into each shell. Fill them right below the crust lip...does that make sense?

5. Heat your oven to 425 F and bake for 10 minutes. Reduce the temp down to 350 F, while your pies are baking, for an additional 20 minutes.

6. Let pies rest for at least one hour before eating warm or let cool and serve cool. You can store them in your fridge for a couple of days, but after about three days they start to get funky!

Enjoy! :)

These make for perfect neighbor gifts. I plan wrapping some pies up in cellophane and giving them to our neighbors today. Happy Holidays!



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