Sunday, January 17, 2010

Bears Bake

January 5, 2010

This is named Bears Bake because I frequently make it for Sunday afternoon Bears games. It tastes a lot better than the offensive line played this year! Maybe we'll have a Jay Cutler sandwich. . . .

1 1/2 lbs ground meat (any kind, any combo)
1 onion
4 cloves garlic
1/4 c chili powder
1 Tbsp cumin
2 15 oz cans tomato sauce
1/4 c fresh cilantro
2 16 oz cans kidney beans
1 c chopped black olives
10 oz bag Fritos
1 lb grated cheddar

Brown meat, onion, and garlic. Drain. Add chili powder and cumin. Cook stirring for two minutes. Add tomato sauce, lower heat and simmer for 10 minutes. Add 2 Tbsp cilantro. Spray 13 x 9 pan. Drain and rinse beans and olives. Spread half the meat in baking dish, half the beans, half the olives, half the chips, and half the cheese. Repeat. Bake 40-45 minutes until bubbling. Sprinkle with remaining cilantro.

Saturday, January 2, 2010

No Repeats for 2010

I have an obsession. I pull recipes out of magazines. Everywhere I go. I buy cookbooks. Everywhere I go.

I stalk recipe websites. This is the result of all that stalking and pulling. Have I actually cooked anything from this pile? Nope.

So here's my challenge. No repeats until I work my way thru all the folders and cookbooks. That's right. Different dinner every night. Well, at least every night that I cook. With little creatures in the house, we will be eating chicken nuggets and PB&J more than once in 2010 but the nights that I actually COOK A MEAL will be no repeats. I wonder how long I can go?!?

Friday, December 25, 2009


Well, I did it. I jumped into the Dutch world and learned how to make banket this year. I have always loved it but really had no clue how to make it. Add that to the fact that I have a pastry phobia and you have one Dutch girl who can't make a stick of banket! Well, Judy swooped in to save the day! My first batch turned out pretty good!

1 lb COLD butter
4 c flour
1 tsp baking powder
1 tsp salt
1 c ice water

Mix first four ingredients and drizzle in ice water until dough forms a ball. Chill. Roll into a oblong strip~appx. 6" x 20". Fold into thirds and let rest in the fridge for 20 minutes. Do this 3 times.

1 lb almond paste~DO NOT use almond pastry filling
2 c sugar
2 eggs, beaten

Mix and chill in fridge. Divide into 8 equal parts.

Cut dough into 8 pieces. Roll into strips about 15" x 6". Place 1/8 of the filling down the center, about the width of a dime. Fold ends over and roll up, sealing with water. Place seam side down and brush with egg wash. Bake at 425 for 10 minutes and then pierce top with a fork about every 1 1/2 inches. Bake at 325 for 10-15 minutes, until golden brown.

Wednesday, December 9, 2009


Meatballs are just yummy fun. Round and tasty and easily placed on a stick. This is a great basic recipe without frying! There is very little seasoning so add your own based on what you want~oregano and basil for spaghetti meatballs, thyme and rosemary for swedish meatballs, ect. Or leave out the seasoning completely and let the sauce season them!

4 lbs ground meat with at least 1 lb beef~other can be chicken, pork, turkey, venison, more beef, lamb, ect
1-2 onions, chopped
2 c bread crumbs
1 c egg substitute
2 1/2 c milk
salt and pepper to taste

Mix all ingredients and form into one inch balls. Bake 350 for 25 minutes. These freeze beautifully.

Tuesday, December 8, 2009

Chicken Tortilla Soup

It was freezing rain/snowing when I got home from school with the kids today. This soup was simmering in the crock pot and it was perfect! Adjust the level of spice to your family's taste. We had plain cheese quesadillas to go with this thick-ish soup.

1 onion, chopped
3 cloves garlic, minced
2 Tbsp butter
2 tsp chili powder
1 tsp italian seasoning
1-2 tsp cumin
28 ounce can crushed tomatoes
2 c chicken broth
1 cup water
1 can corn
4 ounce can chopped green chile peppers
15 ounce can black beans, rinsed and drained
rotisserie chicken, shredded

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in butter until soft. Stir in chili powder, italian seasoning, cumin, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, chiles, and beans. Simmer for 10 minutes or place in crock pot for 2-5 hours on low. Top with crushes tortilla chips, avaocado slices, cheese and green onion.

Monday, December 7, 2009

Pumpkin Apple Streusel Cake

Another cake from the non-baker. This is really a fall dessert but it equally yummy for the holidays.

5-6 cups of slices, peeled, cored Granny Smith apples
1/4 c sugar

3 c flour
2 c packed brown sugar
2 sticks butter, room temp, cut into pieces
3/4 tsp salt
1 1/2 c canned pure pumpkin
2/3 c sour cream
1/4 c sugar
3 tsp pumpkin pie spice
2 tsp baking soda
4 large eggs

Mix apples with sugar and cinnamon to taste. Set aside.

Preheat oven to 350. Spray 13x9 cake pan. Combine flour, brown sugar, butter, and salt in a large bowl. Mix until mixture is crumbly. Set aside 1 1/3 c for topping. Add pumpkin, sour cream, sugar, spice, and baking soda into remaining flour mixture until smooth. Add eggs.

Transfer batter to pan. Scatter apples evenly over the top and sprinkle with reserved topping. Bake 65-75 minutes until knife comes out clean. Serve warm or room temp with vanilla ice cream and caramel sauce.

Tuesday, August 25, 2009

Pasta e Fagioli

Olive Garden is famous for their soup, salad, and breadsticks lunches. My favorite is the pasta e fagioli and this recipe is almost exactly the same!

1 lb lean ground beef
1 c EACH diced carrot, onion, celery
2 Tbsp minced garlic
1 can kidney beans, undrained
1 can great northern beans, undrained
2 15oz cans tomato sauce
1 can beef broth
1 Tbsp vinegar
1 1/2 tsp salt
1 tsp Italian seasoning
8 oz small pasta

In large soup pot, brown beef with carrots, onion, and celery. Drain. Add remaining ingredients except pasta. Simmer 30 minutes. Cook pasta al dente. Add to soup and simmer another 7-9 minutes.