Broccoli and Cheese soup!

Ingredients:  

3 carrots

3 stalks celery

1 small onion

16oz broccoli, fresh or frozen

1 stick butter

4 T flour

1 pint Half and Half or heavy whipping cream

2 14-ounce cans chicken broth

1 tsp garlic powder

1-2 tsp cayenne pepper

salt and black pepper to taste

10-12 ounces Velveeta, cubed

Directions:

Chop the vegetables in food processor. Boil or cook in microwave til tender. Drain.

Make a roux with the butter and flour. Add the Half and Half, broth, and spices. Whisk. Bring to a boil. Add the prepared vegetables and cubed Velveeta. Stir til cheese melts. Simmer.

Do not skip the cayenne pepper, this is what makes it

Instant Pot:

Saute Onion celery and carrots 

All all ingredients except half and half and Velveeta. Manual for 5min with quick release. Make a roux

Add cheese

Add heavy cream

I usually save some broccoli or have extra and heat in microwave to have some broccoli chunks in the soup. 

Crock Pot Sweet and Spicy Chili

Well I won 1st place in a  cook-off with this 2 out of the last 3 years.  Last year I tried to skimp on ingredients and well, I lost.  Haha.  Judging was based on Aroma, Uniqueness, Taste, Texture and Spice.  This has a sweetness to it to off set the spice in it!  This will make about 6 quarts.

Ingredients
1/2 stick of butter
1lb ground beef
3 Italian sausages
1lb steak stew meat (or any steak, chopped up small)
1 large sweet onion, chopped
16oz Kidney Beans, drained and rinsed (Omit if it is a real Texas Chili Cook-off, most don't allow beans)
4 Prunes
6oz Raspberry Chipotle marinade sauce (HEB)(Don't have an HEB, you can google and make your own)
4 Jalapenos (Omit if you don't want a lot of heat), chopped
1 Green Pepper, chopped
34oz Chicken broth
1 small can of tomato sauce
4 dried Ancho peppers (or 2/1/4 tablespoons of Ancho powder)
1 can of mushrooms (Small)
1 Can of Diced Tomatoes
6oz of V8 juice
5 tablespoons of brown sugar

Spices
Chicken Bullion
Beef Bullion
Hot Sweet Hungarian Paprika
Onion Powder
Garlic Powder
Season Salt
Ground Cumin
Ancho Powder
Chili powder
Chipotle powder

Prep
1.  Cut stem and clean seeds out on Ancho peppers, heat in microwave for two minutes.  Place in bowl with about 6oz of water.  Cook in microwave for 3minutes.  Blend this up to make a paste.
2. Add butter, onion, jalapenos and green pepper and cook until soft.  Add Ancho paste and cook for a few minutes
3. Uncase Italian sausage and cook.  Right before it is finished add 3oz of Raspberry Chipotle sauce
4. Cook steak to medium rare, right before it is finished add 3oz of Raspberry Chipotle sauce
5. Cook ground beef.  (I use the already cooked, and heat it in the microwave lol)

Dump #1
1 1/2 tablespoons of hot Hungarian paprika
2 teaspoons onion powder
1 1/2 garlic powder
2 beef bullion cubes
1 1/2 teaspoon chicken bouillon
1/2 teaspoon season salt
2 1/4 Chili powder
1 tablespoon ground cumin
1 table spoon white pepper

Dump #2
1 1/2 tablespoon ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon season salt
2 1/4 Ancho powder
2 1/4 Chipotle powder
2 1/4 Chili powder
5 teaspoon dark brown sugar
6oz of V8 juice

Dump #3
3 teaspoon Chili powder
1 1/2 teaspoon ground cumin
Heaping 1/4 teaspoon garlic powder

In a 6 quart (or bigger) crock pot combine:
1. All the above ingredients from prep
2. Chicken broth
3. Mushrooms
4. Kidney beans
5. Prunes
6. Diced tomatoes
7. Tomato sauce
8. Dump #1

3 Hour mark
Take all prunes out (if you cook this on a stove, take them out after an hour)
Dump #2

30min before ready to eat (or 2 hours after 3 hour mark)
Dump #3

I hope my competitors don't see this!  I wanted to post it so I didn't lose the recipe again!
*This can be cooked over medium heat also.  You may need to add some water too it.  After dump #1 bring to a boil and then reduce to medium heat.  Remember to remove prunes after an hour. 

Hawaiian Cheese Ball!!!

This was a huge hit at my mom's 60th birthday party! It can make two medium balls, or one big and one small!



Ingredients

• 2 packages (16 oz) cream cheese
• 1 small can crushed pineapple (well drained)
• powdered sugar (to taste- approximately 2-3 Tbsp.)
• green onion (optional-to taste, approximately 2 Tbsp.)
• chopped ham (optional-to taste, approximately 2-3 Tbsp. I used deli meat ham)
• chopped pecans (about 1 cup worth)

 

 

 

Instructions

1. Combine all ingredients together.
2. Mash into a ball and chill.
3. Roll in crushed pecans.
4. Refrigerate until served. Serve with crackers.

Easy Meatloaf

Meatloaf made with stove top stuffing. Gets rave reviews and SUPER easy. This is great for portion control!

Ingredients:

• 1 Pound Ground Meat (Beef or Turkey)
• 1 Egg
• 1 Box Stuffing Mix
• 1 Cup Water
• Bacon (optional)

Directions:
Mix everything together, squish it into a loaf pan, and bake at 400 for about 20 minutes.
Optional
Add Bacon as a liner inside the cupcake pans.  It is best to cut the bacon in three sections so it does not squeeze the meat too much!
It is best to wipe the tops with a paper towel when it comes out of the oven (with our without the bacon).
I like to add mashed potatoes and gravy on top!

Antipasto Kebabs

Antipasto Kebabs

These are a great little starter or snack for a party or little mixer.  I am making this for my mom's 60th birthday.

Ingredients:

• 9 oz package of Three Cheese Tortellini (I used Buitoni cooked to package directions)
• 1 can Medium or Large pitted Black Olives
• 1 5.75 oz jar Green Olives
• 2 12 oz containers of marinated mozzarella balls (usually found near the speciality cheeses)
• 30 slices of Salami, cut in half
• 60 pieces of pepperoni
• 1 cup Balsamic Vinaigrette Salad Dressing or Italian Dressing
• 60 Skewers (How ever many you want to make. I had to cut mine in half)

Directions:

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours.  Drain the pasta.  Place one of each item onto the skewer using the pointy side. Can be made a few hours in advance.

MISSISSIPPI SIN DIP

 

MISSISSIPPI SIN DIP... This is so good, I hate to know the calorie count!

• 16oz sour cream
• 8oz cream cheese (softened)
• 2 cups cheddar cheese, shredded
• 1/2 cup chopped ham or bacon (add a twist, try maple bacon)
• 1 green onion chopped
• 1/4 tsp hot sauce
• 1 tsp Worcestshire sauce
• salt
• pepper
• French loaf bread

Directions:
Mix ingredients, hollow out the loaf creating a "boat," pour mixture in loaf, wrap in foil, bake at 350 for 1 hour.  Serve with the bread and crackers!

Homemade Mexican Rice

Homemade Mexican Rice

OMG! This rice is so good!  I already have the Salsa, Burritos and Mexican Soup.  Why not Rice too?  It is a little work, but well worth it!

Ingredients

• 2 large tomatoes, cored and roughly chopped
• 2 large shallots, peeled and roughly chopped
• 2 cups long grain rice (such as basmati), rinsed and drained
• ¼ cup olive oil
• 6 cloves garlic, minced
• 2-3 large jalapeño peppers, washed and minced
• 2¼ cups chicken or vegetable stock
• 2 tablespoons tomato paste
• 1 teaspoon kosher salt
• cilantro, for garnish

    Directions

1. Preheat your oven to 325 degrees F.
2. Core and quarter your tomatoes, roughly chop your shallots, and add them to your food processor.
3. Process your tomatoes and shallots until pureed and smooth, about 30 seconds. Set aside.
4. In a large, heavy bottomed pot, add your ¼ cup of olive oil and heat over medium-high heat.
5. Rinse your rice in a mesh sieve with cold water until the water runs clear, then shake out as much excess water as possible.
6. Add the rice to the pot and cook, stirring often, until the rice is golden and lightly toasted.
7. Add in the minced garlic and jalapeño peppers, and stir for 5 minutes or so, until fragrant.
8. Add in the pureed tomatoes and shallots, stock, tomato paste, and salt.
9. Stir to combine and bring to a boil.
10. When the mixture is boiling, stir to be sure nothing is burning to the bottom, then cover and place in the 325 degree F oven for 15 minutes.
11. Remove the rice from the oven, stir, and return to the oven for another 15-20 minutes, until cooked and tender.
12. Taste, adjust seasonings as needed, and serve with some fresh cilantro and lime wedges.