Grandma Claire's Chili

GRANDMA CLAIRE'S CHILI

This New Years is cold and snowy....just the right season for a nice hot bowl of chili!!! The chili recipe that I love to make is one from my mother-in-law, Claire Brown. She was never a gourmet cook, but the things she made were good, simple recipes that her family loved. She shared this recipe with me when we were first married and it has become a regular at our family dinner table. Not only is it easy but it can be made in quantity ( I often make a HUGE pot and divide it into family-size portions that can quickly be taken out and thawed for a quick dinner) and can be seasoned Up or Down according to your family's taste. ( anything spicey makes my Irish husband's head sweat, so I usually go easy on the spice!!! :) )

A good hot bowl of chili will warm the start to 2010!!!! Happy New Year!!!

Grandma Claire's Chili

2 # lean ground beef ( or turkey)

1 med. onion diced

1/2 green or red pepper, diced (opt)

2 cans condensed tomato soup + water

1 or 2 cans of kidney beans (depending on how your family likes beans)

1 small can of diced tomatoes ( I use frozen ones from the garden)

1 bay leaf

1 pkg chili seasoning

garlic powder

Salt and pepper to taste

Brown the ground meat in a dutch oven or large pot. Add onions and peppers to brown. Add the rest of the ingredients and simmer for 20 min or so. This can be made ahead of time and really doesn't need to cook for hours. I usually serve this with small noodles or rice, and corn. Some top this with cheddar cheese or sour cream. Do what your family might like!!

Crock Pot Candy

Crockpot Candy

One of the fun new recipes that I learned of this Christmas is a candy recipe that my oldest daughter,Maria Cosme, made. It is super easy ( I LIKE that) and it is quite tasty!!! It is one of those recipes that you can adjust according to what you have on hand and to your taste!!!

Since we are running out of time for this year, I think I might try this for St. Valentine's Day!!!

Wishing everyone a Happy, Healthy, Prosperous New Year!!!!!

Crock Pot Candy

1 16 oz jar plain peanuts

1 16 oz jar roasted peanuts

1 12 oz pkg milk chocolate chips

1 lb. Almond Bark

1 lb. White Chocolate Chips

1. Layer above ingredients in crock pot.
2. Cook on low for 2 hours.
3. Take lid off and stir half way through. If need be, add more chocolate at this time.
4. Place candies in tea size cupcake holders.
5. Let stand until firm.

Note: I replaced the almond bark with dark chocolate chips due to nut allergies.

The dark chocolate chips and white chocolate chips can be purchased at Mary’s Cakes and Candies.

Thanks for cheching out my blog!

Belgium Galettes

Nothing says Christmas like a tray of cookies..... One of the cookies that I LOVE but am only learning to make is the Belgium cookie called Galettes. I was introduce to this simple treat by one of our neighbors when I was growing up in Ford City. Donnie Kutchenriter's family was from Belgium, as were a number of others who came to this country in the early part of the 1900's to work in the glass factories of Western Pennsylvania. She made two kinds of waffle-like cookies-- this one that I am working on is like a regular waffle only about 2 inches in diameter and sprinkled with powdered sugar. Another variety of this cookie is a bit thinner ( kind of like a pizzelle) but the iron that is used to make this cookie has a much finer grid than traditional waffles and is not decorated as a pizzelle iron is.

After we were married, I was introduced to them again when Bill's mom would have these cookies made for the holidays. She shared with me the original black cast iron waffle iron that Bill's grandfather brought from Belgium to make these cookies. I have attempted to use this iron but lack the finesse ( and patience!!!) that is required to use this iron well. After much hunting, (and a discussion with my Aunt Francis Palilla) I purchased a regular, old electric waffle iron to use to make these cookies. Sandy and I have made them twice and have great success with the following recipe that I found on the internet. I did find My mother's recipe from Donnie but haven't tried it yet..... These cookies taste better if made ahead of time, and I am sure would mail well if you need to send cookies somewhere. Enjoy the process of this beautiful season!!!!

Galettes or Belgium Waffle cookies

1 # butter ( I use margarine)

6 eggs

2 c. sugar

2 c. brown sugar

1 tsp. vanilla or rum or whiskey

6 c. flour

Cream butter, eggs and sugars together in an electric mixer. Sift dry ingredients together, and add to the butter, egg mixture. Dough will be soft. Chill dough for several hours or over night. Roll into small balls or drop by teaspoonfuls in hot waffle iron. Dust with powdered sugar on both sides. Store in a cool, dry place. You may need to repowder these before serving.

Stufffing or Dressing?????

Can you believe that Thanksgiving is here!!!!! This fall has just flown by and the holidays are upon us!!!!! We LOVE this time of year and look forward to all of the excitement that this time of the year brings!!!

Of course, who doesn't talk about food when discussing the holidays????? One of the interesting topics at the dinner table is what do you call the side dish made of bread, onions and celery ( at least that is how it is made at our house!!! We, here up North, call this dish STUFFING..... in the Southern part of this country, I am told it is referred to as DRESSING!!!!!

There are many different recipes that families hold as traditional for this dish....... when I was growing up, my mom's stuffing ALWAYS had good Italian sausage mixed in with the bread, onions and lots of celery..... Garlic, sage and, the most important spice according to my Sicilian, butcher father, fennel were critical to its flavor!!!

Below is a recipe for a little twist on the traditional recipe. This recipe comes from one of my great neighbors who brought this to our picnics for several years. This is a great "make ahead" recipe that will save you time and effort on the big day!!! It is always a big hit!!

May all of you experience the love of many friends and family this Thanksgiving...... we are so BLESSED.... may you be, too!!!!!!!!!! Happy Thanksgiving!!


Stuffing Balls

3/4 c. margarine or butter
1/4 c. chopped onion
1 c. celery, chopped
1 egg, beaten
2 cans cream of chicken soup
1/2 c. water
Seasonings as desired..... we like poultry seasoning or sage, garlic, parsley, salt, pepper, adn of course-- Fennel
8 c. bread cubes

Saute onions and celery in 1/2 c. margarine. Mix egg, 1/2 can soup, 1/2 c. water, and seasonings. Blend in onions and celery. Pour over the bread cubes and mix together. Form balls of stuffing and place in a large casserole. At this point you can refrigerate til you are ready to bake it. Mix rest of the soup and 1/4 c. melted margarine. Pour over the stuffing balls immediately before baking. Bake at 350 for 30 minutes.

Pasta Fagiole

It is cold and damp in Western PA this weekend and so many are suffering from the flu. It is just the right time for a nice big pot of soup!!! One of my family's favorites is Pasta Fagioli-- made the quick and easy way!!. Remember those days of beans soaking for hours before this soup could be made??? Who has time for THAT???? Not so with this recipe. In my family, it is "fast food"!! It has a chicken soup base-- so it is great for all of those upper respiratory infections that are going around!!

Use as many natural ingredients as you can, like tomatoes, garlic, onions, celery from the garden, and even homemade chicken soup that I always have on hand in the freezer. All of my grandmothers would approve!!!!!

Pasta Fagioli

Olive oil

1-2 ribs of celery, diced

Several cloves of garlic or garlic powder

2 small cans Great Northern Beans or Navy beans

2 small cans chicken broth

1 small can of stewed or diced tomatoes

1 tsp. Italian seasoning

1/2 tsp. dried parsley

1 bay leaf

2 tbl. Romano or Parmesan cheese

Salt and Pepper to taste

Saute onion, celery, and garlic in a couple of tablespoons of olive oil til they are clear. Add rest of the ingredients and cook slowly for 15 minutes or so. While soup is cooking, prepare some small noodles, like ditalini or small shells or orzo to add to the soup before serving. If you leave the noodles in the soup, they will absorb all of the broth, so I always add them at the very last minute before serving. When serving, garnish with a bit of Romano or Parmesan cheese. This soup is guaranteed to make you feel warm inside!!

Pumpkin Muffins

As the leaves begin to fall and the weather begins to chill, all of those warm, comforting flavors like pumpkin, apple, cinnamon, and cranberry seem to just taste so good!!! Last year, the great student teacher that I had shared a wonderfully simple recipe for tasty, healthy pumpkin muffins that we must have made at least 10 times last fall!!! They are SUPER quick and low in cholesterol and fat since there are no oil or eggs in the recipe.!! I have been waiting for the weather to chill before sharing this recipe!!

Pumpkin Muffins

1 box Yellow or Spice Cake mix

1 small can of pumpkin

1 tsp. vanilla

In a mixing bowl, mix together the 3 ingredients well. Fill greased muffin tins to 2/3 full. (I like to use the small muffin pans so the muffins are just bite size!!). Bake for 10 minutes or til done.

You can ice these with your own cream cheese icing or store bought cream cheese icing, or just dust them with powdered sugar or a mix of granulated sugar and cinnamon. I guarantee that your family will come back for more!!!!

Green Bean Salad

We have a ton of green beans at our house this year. Only some of my family will eat them steamed but EVERYONE enjoys this side salad--- a great side for burgers on the grill!!! Often if I have leftover, fresh green or yellow beans, I will throw this together for the next day!



Green Bean Salad



Green beans, steamed lightly ( yellow beans can be used too)

tomatoes ( plum or cherry work well for this)

green onions

fresh mozzarella,cubed

fresh basil (optional)

Basic Salad Dressing from my last posting



Mix all together in a bowl and refrigerate for several hours or overnite. Make sure to include some dill here to enhance the flavor of the beans!!

Aunt Alice's Birthday!!

This is a special day!!! Today is our Aunt Alice's birthday!!! Anyone who knows Aunt Alice knows that she is a fantastic cook and has been an inspiration to me forever!!! They also know that Aunt Alice doesn't go ANYWHERE without bringing her favorite brand of homemade, Slovenian kielbassi-- Pittsburgh style!!!! It just wouldn't be a holiday without having kielbassi on the menu!!! Sometimes we serve it as an appetizer- cut into small rounds and heated-- sometimes as an addition to ham or turkey, or sometime as the middle of a sandwich served with fries or mac n cheese................... In any event, if you need an idea for dinner tonite, you might serve kielbassi sandwiches in honor of Aunt Alice--

the candles are optional!!! :)

basic salad dressing

With all of the wonderful fresh vegetables and fruits available now, salads are a great addition to any meal! My family loves salads at this time of year made with all kinds of garden vegetables. I have a basic dressing recipe that I found in an old cookbook a number of years ago and I adapt it for a number of differnent vegetable salads and even pasta.












Basic Salad Dressing





1/3 c. cider vinegar (white vinegar doesn't have the flavor that cider does for this recipe)


2/3 c. salad oil( I use canola oil-- heart healthy and has a good flavor for this recipe)


1 tsp. salt


1 tsp. sugar


Add any of the following to suit your own taste and to compliment the vegetables you are using:


garlic-- powder, salt or minced


onion - powder, salt or minced ( I keep minced onion on hand to add flavor when I don't have time to cut them fresh)


season salt


pepper


lemon pepper


Italian seasoning


paprika


dill


celery- dried


Hot sauce ( my daughter, Maria's favorite addition!!)


Parmesan or Romano cheese





You can adjust the seasonings to match the basic vegebles of your salad. With lettuce and/or tomatoes, I add a bit more Italian seasonings like oregano and basil. For potato salad or green bean salad, I make sure to add dill. It is a great compliment to them!!! This is even a great dressing for Pasta salad---- pasta and lots of fresh garden vegetables make for a nutritious, healthy addtion to any meal!!! Try this dressing and come up with your own family favorite combinations of seasonings!!

Stawberry-Mallow Cake Roll

One of my favorite summertime fruits is the strawberry. At this time of year, I just can't seem to get enough of these sweet, healthy berries. The posting today is a dessert that I found in a Taste of Home magazine this spring. I made it for a group of Master Gardeners that met at my house in June and it was a big hit.

Strawberry-Mallow Cake Roll

4 eggs, separated( let stand at room temperature for 30 minutes)

2/3 c. flour

1 tsp. baking powder

1/4 tsp salt

3/4 c. sugar, divided

1/2 tsp. vanilla

2 cartons(8 oz. each) spreadable strawberry cream cheese

1 jar (7 oz) marshmallow creme

3 c. sliced fresh strawberries, divided

Powdered sugar
Chocolate syrup (optional)

1. Line a greased 15 x 10 x 1 inch baking pan with waxed paper and grease the paper; set aside

2.Mix together the flour, baking powder, and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 c. sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well.

3.In a small bowl, beat egg whites on medium speed until soft peaks form and sugar is dissolved. Gradually beat in remaining sugar, about 2 tbl. at a time, on high speed. Fold a fourth of the egg whites into the batter; fold in remaining whites.

4. Gently spoon into prepared pan. Bake at 375 for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with powdered
sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack.

5. In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixure within 1/2 in of the edges. Top with 2 1/2 c. strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours.

6. Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired ( can't imagine why you wouldn't!! :) ) Refrigerte leftovers.

Serves 10.

Grilled Pizza

Nothing says summer like using the grill!!! This summer we discovered the technique of using the grill (ours is gas) to make individual pizzas!!! You can make your favorite crust recipe or use thawed, frozen dough. I found fresh pizza dough at a local market and found that it works very well. I usually put together a topping bar with various sauces and meats and vegetables so everyone can create their own special pizza.

Grilled Pizza

1 large pkg pizza dough-cut into fourths
pizza sauce
alfredo sauce
pepperoni
mushrooms
green pepper
olives
mozzarella cheese shredded
Italian cheese blend

Let dough out on the counter so that it warms up and is easy to work.
Shape each piece of dough into a circle.
Heat grill to a medium temperature. Spray grill with cooking spray. Place dough on grill for a minute or 2 til dough firms. Flip dough on the otherside and cook for another minute or two.
Take off of grill and put toppings on. Place dough back on the grill and put lid down over the dough till the toppings are heated through. Makes 4 individual pizzas.

This has been one of the best recipes that we have discovered this season!! and the most fun:)

Welcome!!!!

Welcome to my new Blog!!!!

On this site, I will be posting recipes--- some new, some old that I have been trying at home and at school. These recipes will be from a variety of sources: Kraft Foods website, Food TV, random food magazines or ones that are favorites of family and friends.



Hopefully you will find some interesting ideas to try for your family.

The following recipes were prepared last weekend for a friend's graduation party. Easy to do and tasty at this time of the year!!


Mozzerella Stuffed Cherry Tomatoes

Cherry Tomatoes (Grape tomatoes don't work well)

Fresh Mozzerella cheese cut into pieces

Small fresh basil leaves for garnish

Scoop out the seeds of the cherry tomatoes with a melon baller. Place small piece of cheese in tomato. Garnish with basil. Refrigerate til ready to plate.

Turkey Spinach Wraps

Multi grain soft tortilla shells

Garden vegetable cream cheese spread ( you can make your own by adding seasonings to cream cheese-- use low fat !)

Red Bell pepper cut into thin strips

Deli sliced turkey

Spinach, washed and drained

Place tortilla shell on plate. Spread a bit of cream cheese mixture over tortilla. Place a few strips of pepper on the shell. Layer a couple of slices of turkey, then spinach. Roll tightly and refrigerate. Before serving, cut rolls into 1 inch circles.

We covered our serving plate with leaf lettuce and placed the Cherry tomatoes and Turkey rolls attractively .

These are GREAT heathly appetizers to serve at your next gathering!!!!