1 (3 oz.) pkg. raspberry flavored gelatin
3/4 c. boiling water
1 (8 oz.) can crushed pineapple, drained
1 (16 oz.) can whole berry cranberry sauce
1 Red Delicious apple, unpeeled and coarsely grated
1 tbsp. grated orange rind
1/8 tsp. salt
1/8 tsp. ground cinnamon
Dash of ground cloves
Lettuce leaves
Garnishes: fresh cranberries and orange rind strips
Dissolve raspberry flavored gelatin in boiling water and let cool. Stir in next 7 ingredients and spoon into a lightly oiled 4 cup mold. Cover and chill until firm. Unmold on lettuce leaves. Garnish if desired. Yields 8 servings.
Thursday, December 16, 2010
Wednesday, December 15, 2010
No Bake Cheesecake
The best you will ever have:
1 package cream cheese
1 container cool whip
1 cup sugar
1 tsp vanilla
Mix and put in graham cracker crust, chill a little while before serving
1 package cream cheese
1 container cool whip
1 cup sugar
1 tsp vanilla
Mix and put in graham cracker crust, chill a little while before serving
Tuesday, December 14, 2010
Halloween Chili
2 pounds ground meat (chuck, turkey, etc.)
1 pound Sausage, removed from casing (turkey, pork, etc. - I use "spicy Italian" varieties)
3 cans chili beans, drained
1 can "hot" chili beans
2 cans diced tomatoes, in juice
1 can tomato paste
1 medium onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 chili peppers, seeded and chopped (use whatever peppers suit your taste - jalapenos, ancho, poblano, etc.)
1 Tbsp. crumbled bacon (I just use bacon bits)
4 beef bouillon cubes
1/2 cup light beer
1/4 cup chili powder
1 Tbsp. Worstershire
1 Tbsp. minced garlic
1 Tbsp. oregano
2 tsp. cumin
2 tsp. Tabasco
1 tsp. basil
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. sugar
Fritos (garnish)
Cheddar Cheese (garnish)
Crumble ground meat and sausage in a large pot and cook until browned. Drain excess grease. Pour in chili beans (regular and hot), tomatoes and tomato paste. Stir well. Add onion, celery, red and green bell pepper, chili peppers, bacon, bouillon and beer. Add spices, stir to blend. Cover and cook over low heat at a simmer for 2 hours. The longer it cooks, the more the flavors blend and give it a really good taste. Taste after 2 hours and adjust as needed - if it's too spicy, add some sugar (or even some cocoa/chocolate chips if you have any on hand - sounds odd, but it works). If it's not spicy enough, obviously add more Tabasco or cayenne.
Serve topped with cheddar cheese and crumbled Fritos
1 pound Sausage, removed from casing (turkey, pork, etc. - I use "spicy Italian" varieties)
3 cans chili beans, drained
1 can "hot" chili beans
2 cans diced tomatoes, in juice
1 can tomato paste
1 medium onion, chopped
3 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 chili peppers, seeded and chopped (use whatever peppers suit your taste - jalapenos, ancho, poblano, etc.)
1 Tbsp. crumbled bacon (I just use bacon bits)
4 beef bouillon cubes
1/2 cup light beer
1/4 cup chili powder
1 Tbsp. Worstershire
1 Tbsp. minced garlic
1 Tbsp. oregano
2 tsp. cumin
2 tsp. Tabasco
1 tsp. basil
1 tsp. salt
1 tsp. pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. sugar
Fritos (garnish)
Cheddar Cheese (garnish)
Crumble ground meat and sausage in a large pot and cook until browned. Drain excess grease. Pour in chili beans (regular and hot), tomatoes and tomato paste. Stir well. Add onion, celery, red and green bell pepper, chili peppers, bacon, bouillon and beer. Add spices, stir to blend. Cover and cook over low heat at a simmer for 2 hours. The longer it cooks, the more the flavors blend and give it a really good taste. Taste after 2 hours and adjust as needed - if it's too spicy, add some sugar (or even some cocoa/chocolate chips if you have any on hand - sounds odd, but it works). If it's not spicy enough, obviously add more Tabasco or cayenne.
Serve topped with cheddar cheese and crumbled Fritos
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