Split Pea Soup

January 16, 2013 by Leave a Comment
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Split Pea SOup

Split Pea Soup

Recipe Type: Soup/Entree
Prep time: 15 mins
Cook time: 2 hours
Total time: 2 hours 15 mins
Ingredients
  • 2 1/4 cups dried split peas
  • 2 quarts cold water
  • 1 1/2 pounds ham bone
  • 2 onions, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 stalks celery, chopped
  • 3 carrots, chopped
  • 1 potato, diced
Instructions
  1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
  2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
  3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.
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Italian Sausage Soup with Tortellini

January 12, 2013 by Leave a Comment
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Italian Sausage Soup with Tortellini

Italian Sausage Soup with Tortellini

Recipe Type: Entree
Prep time: 20 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 35 mins
Ingredients
  • 1 pound sweet Italian sausage, casings removed
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 5 cups beef broth
  • 1/2 cup water
  • 1/2 cup red wine
  • 4 large tomatoes – peeled, seeded and chopped
  • 1 cup thinly sliced carrots
  • 1/2 tablespoon packed fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 cups sliced zucchini
  • 8 ounces fresh tortellini pasta
  • 3 tablespoons chopped fresh parsley
Instructions
  1. In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
  2. Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
  3. Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
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Tailgate Chili

January 11, 2013 by Leave a Comment
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Chili

Tailgate Chili

Recipe Type: Entree
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Ingredients
  • Change Servings
  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese
Instructions
  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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Easy Sugar Cookies

December 23, 2012 by Leave a Comment
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Easy Sugar Cookies

Recipe Type: Dessert
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Ingredients
  • 1 1/2 cups butter, softened
  • 2 cups white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
Instructions
  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.
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Filed Under: Desserts, Recipes

Bacon and Caramelized Onion Rolls

November 17, 2012 by Leave a Comment
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Bacon and Caramelized Onion Rolls

Recipe Type: Sides
Ingredients
  • 1 cup warm water (100 to 110 degrees F)
  • 1 envelope Fleischmann’s® Active Dry Yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 1/4 cups all-purpose flour, or more as needed
  • 12 ounces bacon slices
  • 1 large onion, thinly sliced
  • 1/4 cup port wine
  • 1 cup shredded smoked Cheddar cheese
  • 3 tablespoons butter or margarine, melted
Instructions
  1. Combine water, yeast and sugar in a large mixer bowl. Let stand 5 minutes, until foamy. Add salt, oil and 1 cup flour; beat for 2 minutes at medium speed. Add enough remaining flour to make a soft dough.
  2. Knead dough on lightly floured surface for 6 to 8 minutes, until smooth and elastic. Place dough in a well greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.
  3. While dough is rising, cook bacon in large skillet until just browned but not crispy. Drain well and crumble or chop into small pieces. Reserve 2 tablespoons bacon drippings in skillet. Add onion and cook over medium heat for 15 to 20 minutes or until onions are lightly caramelized. Add Port wine and cook until very little liquid remains. Set aside to cool.
  4. Punch dough down. Roll into a 15 x 10-inch rectangle. Spread onions over dough and then sprinkle with bacon and cheese. Roll dough up from long side, jelly roll style. Pinch seams to seal. Cut into 12 equal slices.
  5. Place each slice in a greased muffin pan, cut side up. Brush with butter. Cover and let rise in a warm, draft free place until nearly doubled, about 30 minutes.
  6. Bake in preheated 375 degrees F oven for 20 to 25 minutes, until golden. Remove to wire rack to cool.

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Garlic Mashed Potatoes

November 14, 2012 by Leave a Comment
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Garlic Mashed Potatoes

Recipe Type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 3
Straight from Paula Dean’s Kitchen!
Ingredients
  • 3 medium baking potatoes peeled and coarsely chopped
  • 1 teaspoon salt
  • 4 tablespoons butter, at room temperature
  • 1/4 cup sour cream, at room temperature
  • 1 teaspoon finely minced garlic
  • 1 tablespoon (or more) whole milk, at room temperature or warmed
  • Salt and freshly ground black pepper
Instructions
  1. In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.
  2. Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

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Green Bean, Bacon and Shallot Saute

November 14, 2012 by Leave a Comment
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Green Bean, Bacon and Shallot Saute
Recipe Type: Side Dish
Prep time: 25 mins
Total time: 25 mins
Serves: 4
Ingredients
  • 4slices OSCAR MAYER Lower Sodium Turkey Bacon (with sea salt), cut into 1-inch pieces
  • 1Tbsp. butter
  • 1/2cup finely chopped shallots
  • 1lb. fresh green beans, trimmed, blanched
Instructions
  1. COOK bacon in large skillet on medium-high heat 5 min. or until lightly browned, stirring occasionally. Remove from skillet; set aside.
  2. ADD butter to skillet; cook on medium heat until melted. Stir in shallots; cook and stir 2 to 3 min. or until lightly browned, stirring occasionally.
  3. STIR in beans and bacon; cook 2 to 3 min. until heated through, stirring frequently.

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Perfect Pumpkin Pie

November 14, 2012 by Leave a Comment
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Perfect Pumpkin Pie

Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust
Instructions
  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

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Homemade Cranberry Sauce

November 13, 2012 by Leave a Comment
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Homemade Cranberry Sauce – Easy

Recipe Type: Side Dish
Ingredients
  • 12 ounces cranberries
  • 1 cup white sugar
  • 1 cup orange juice
Instructions
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

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Rosemary Roasted Turkey

November 5, 2012 by Leave a Comment
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Rosemary Roasted Turkey

Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 3/4 cup olive oil
  • 3 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon ground black pepper
  • salt to taste
  • 1 (12 pound) whole turkey
Instructions
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

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Filed Under: Main Dishes, Recipes
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