Sunday, January 23, 2011
Makes 12 servings
2 pounds ground beef
1 clove garlic, diced
2 large onions, chopped
2 cans diced tomatoes (15 oz)
2 cans tomato sauce (15 oz)
1.5 Tbs chili powder
2 Tbs sugar
1 Tbs salt
4 15 oz cans chili/pinto beans
1 tsp cayenne pepper (for extra hot)
Cook ground beef , onions, and garlic, until meat is brown and onion is tender. Drain grease.
In large pot, combine tomatoes, sauce, beans with juice, and seasonings. Heat to boiling. Reduce heat and simmer 2 hours uncovered. Simmer stirring occasionally, until desire consistency.
Serve with shredded cheddar cheese, sour cream, and Fritos
Note: Feeling lazy or don't have the right spices? Buy a packet of chili seasoning instead and skip the recipe seasonings. This is great to make in bulk for large parties, or freezing some for later.
Tuesday, January 11, 2011
Here's another one of those dishes that will impress guests and is easy to make. It's a perfect side dish to any brunch.
Makes 8 servings
12 oz pork sausage (1 package Jimmy Dean maple or sage flavored)
1/2 onion, chopped
1 cup mushrooms, chopped
1 garlic clove, minced
3 oz cream cheese
1.5 cups mozzarella cheese, shredded
2 tubes refrigerated crescent rolls
1 egg, lightly beaten
In a large skillet, cook the sausage, onions, mushrooms, and garlic. Add cream cheese. Cook and stir over low heat until cheese is melted; set aside.
On two separate greased baking sheets, unroll crescent dough and seal perforations. Roll into a 12-in. x 10-in. rectangle.
Spoon sausage mixture to within 3 in. of long sides and 1 in of ends. Top with mozzarella cheese. On each long side, cut 3/4-inch-wide strips 3 inched into center. Starting at one end, fold alternately strips at an angle, forming a braid.
Brush dough with egg. Bake at 350° for 20-25 minutes or until golden brown.
Note: No rolling pin? Use a glass, pop can, or wine bottle. I've used all of those before and it works.