Disappearing Act Chili

October 31, 2016 Leave a Comment
Disappearing act chili

Disappearing act chili

Disappearing Act Chili

By Joseph Arlukiewicz 

was in the

“Richard Simmons – Cookin’ on Broadway” Food Mover cookbook

I have been making this chili for 15 year – it has so much flavor.  But I use ground turkey instead of the very lean ground beef that it calls for.  You have to try this chili because it has so much flavor…that my son likes eating it and always is very happy when I tell him that I’m gonna make it.

2 Tbsp.  olive oil

2 lbs. very lean ground beef or ground turkey

1  1/2 chopped onions

2 chopped garlic cloves

1  1/2 Tbsp. ground cumin

2    28 oz.  cans diced tomatoes in juice

1  15 oz. can dark red kidney beans

1  15 oz. can pinto beans

2 chopped jalapeno peppers

2 Tbsp. pepper sauce (tabasco)

2 tsp. salt

1/2 cup low fat shredded cheddar

Heat oil in 5 quart pot over medium heat.  Add beef/turkey and cook until well browned; remove from heat to another bowl with slotted spoon to keep drippings in pot.

Add onion and garlic to drippings, and cook over medium heat about minutes or until slightly opaque.

Return meat to pot and add cumin.  Cook for another 5 minutes to blend.

Then stir is diced tomatoes, with their liquid, pinto beans, kidney beans, green chilies, hot sauce and salt.  Heat to boiling over high heat.  Reduce heat to low and let simmer for about 30 – 60 minutes, depending on consistency, stirring occasionally.

Serve each cup of chili with 1 tablespoon of shredded cheddar.       8 (1 cup)servings

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Small Batch 3 Minute Cranberry-Pistachio Fudge

October 28, 2016 Leave a Comment
Small Batch 3 Minute Cranberry Pistachio Fudge

Small Batch 3 Minute Cranberry Pistachio Fudge

Small Batch 3 Minute Cranberry-Pistachio Fudge

By:   Trish – Mom On Timeout

12 oz. white chocolate chips

1/4 cup heavy cream

1 Tbsp. maple syrup or honey or 1 tsp. vanilla extract (clear is best)

1/2 cup dried cranberries (Craisina)

1/3 cup chopped pistachios

Line a loaf pan (any size) with foil.  Make sure to leave foil hanging over two sides of the pan for easy removal.  If you are using non-stick foil – you’re done.  If not, lightly spray the foil with cooking spray.

Combine white chips, heavy whipping cream and maple syrup or honey or vanilla extract in a medium-size microwave safe bowl.

Microwave for 30 seconds on high heat.  Stir.  Repeat until chips are melted and smooth.

Fold in dried cranberries and pistachios and spread the mixture evenly into prepared pan.

Let cool for an hour or more on the counter or refrigerate for 20-30 minutes until the fudge has completely set up.

Remove the fudge from the pan using the foil as handles.  Cut fudge into little squares and serve.

Store leftovers in an airtight container for up to 1 week.      Serves 24 pieces

(Recipe from “Mom On Timeout“)

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White Chocolate, Caramel & Pumpkin Mini Loaves

October 9, 2016 Leave a Comment
white chocolate caramel & pumpkin loaves

white chocolate caramel & pumpkin loaves

White Chocolate, Caramel & Pumpkin Mini Loaves

1  3/4 cups flour

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

1 can (15 oz.) pumpkin

1 cup sugar

1/2 cup sour cream

1/2 cup butter, melted

2 eggs

1/3 cup chopped walnuts

1/3 Kraft Caramel Bits

2 oz. Baker’s white chocolate

Heat oven to 350 degrees F.

Combine flour, dry pudding mix, baking powder, baking soda and spice.  Beat pumpkin, sugar and sour cream in large bowl with mixer until blended.  Add butt and eggs; mix well.  Gradually add flour mixture, mixing well after each addition.  Stir in nuts and caramel bits.

Pour into 4 (5 x 2 1/2 inch) mini loaf pans or 1 (8 x 4 inch) loaf pan sprayed with cooking spray.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.  Cool bread in pans or pan for 10 minutes.  Remove from pans or pan to wire racks; cool completely.

Melt chocolate as directed on package; drizzle over bread.

TIP:  IF USING 8 X 4 INCH PAN; INCREASE THE BAKING TIME TO 1 HOUR OR UNTIL TOOTHPICK INSERTED INTO CENTER OF BREAD COMES OUT CLEAN

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Caramel Apple Crisp Squares

October 9, 2016 Leave a Comment
caramel apple crisp squares

caramel apple crisp squares

Caramel Apple Crisp Squares

Simple Holiday Joys by: Dessert.com

6 Tbsp. butter, divided

1 cup finely CRUSHED square shortbread cookies

3 Tbsp. sugar, divided

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

2 eggs

1 cup milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. cinnamon

1/4 tsp. nutmeg

2 cups chopped Granny Smith apples (about 2 apples)

1/2 cup flour

1/2 cup packed brown sugar

1/2 cup old-fashioned or quick-cooking oats

10 Kraft Caramels

2 Tbsp. water

Heat oven to 350 degrees F.  Line 8 inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.  Melt  2 tablespoons butter; mix with cookie crumbs and 1 tablespoon granulated sugar.  Press onto bottom of prepared pan.

Beat cream cheese in medium bowl with mixer until creamy.  Blend in eggs.  Gradually beat in milk.  Add dry pudding mix; beat 2 minutes.  Pour over crust.

Mix cinnamon, nutmeg and remaining granulated sugar; toss with apples in medium bowl.  Spoon over cream cheese batter.

Melt remaining butter.  Combine flour, brown sugar and oats in separate bowl.  Add butter; mix well.  Sprinkle over apples.

Bake 1 hour or until toothpick inserted in center comes out clean.  Cool completely.

Microwave caramels and water in microwaveable bowl on HIGH 1 minute, stirring after 30 seconds.  Continue microwaving and stirring in 10 seconds-intervals until caramels are completely melted.  Drizzle over dessert.

Refrigerate several hours or until chilled.  Use foil handles to remove dessert from pan before cutting into squares.

TIPS:  Variation:  For a slated caramel  topping, stir 1/2 tsp. salt into melted caramels before drizzling over dessert as directed.

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