Easy Cheater Chili

1 onion diced
1 clove garlic
2 cans of chili- any kind will do. I love Trader Joe's Turkey Chili
1 can of chili beans
1 can of black beans, drained and rinsed
1 can of diced tomatoes
1 can of tomato sauce
salt and pepper to taste

In a large pot saute your onion until translucent. add the tomatoes and tomato sauce and let simmer. Add everything else into the pot and bring to a boil. Simmer for 15-20 minutes.

Adapted from Favorite Family Recipe's blog.

Caramelized Grape Pie

Food Network: Alton Brown Recipe. 

Prep: 30 minutes/ Inactive: 9 hours

Ingredients

Grapes:
1 pound seedless green grapes, rinsed, dried and halved
1/2 cup honey
2 tablespoons brandy
2 tablespoons freshly squeezed lime juice
Crust:
40 vanilla wafers
4 ounces toasted walnuts
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, melted
Filling:
16 ounces sour cream
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
Topping:
3/4 cup packed light brown sugar
6 tablespoons unsalted butter
1/2 teaspoon coarse sea salt

Directions

For the grapes: Combine the grapes, honey, brandy and lime juice in a zip-top bag, seal and refrigerate for 8 to 12 hours.

For the crust: Process the vanilla wafers, walnuts and salt in the bowl of a food processor for 15 seconds or until finely ground. Add the butter and pulse 6 to 8 times to combine. Press into the bottom of an 11- by 7-inch glass baking dish. Set aside.

For the filling: Whisk the sour cream, brown sugar and vanilla together in a large mixing bowl. Drain the grapes and reserve the liquid for another use. Add the grapes to the sour cream mixture and stir gently to combine. Pour the grape mixture on top of the crust and set aside.

For the topping: Combine the brown sugar and butter in a 1-quart saucier and place over medium-high heat. Bring to a boil, stirring constantly. Stir constantly and boil for 1 minute. Remove from the heat and pour over the grape mixture. Do not stir into the sour cream mixture. Cool at room temperature for 5 minutes, and then sprinkle the sea salt on top. Chill in the refrigerator for 1 hour before slicing.

Honey-Whole Wheat Bread

Makes 3 loaves or 6 mini loaves.
Adapted from Jamie Cooks it Up

5-7 cups Hard White Wheat, ground
3 cups Hot Water
1/3 cup Honey or Sugar- I prefer Honey
1/3 cup Canola Oil
1 Tbs. Dough Enhancer
2 1/2 Tbs. Vital Wheat Gluten
1 Tbs. Salt
1 1/2 Tbs. heaping Yeast
1 Tbs. Butter

1.Grind up your wheat and preheat your oven to 170 degrees.
2. Pour 3 cups of hot water into your heavy mixer. You want your water to be hot, but not so hot that you can't stand to touch it.
3. Add dough enhancer, vital wheat gluten, honey, oil, salt, and 2 cups of flour. Mix for 30 seconds then add your yeast while it's mixing.
4. Continue adding 1 cup of flour at a time until the dough is coming off the sides of your mixer. About 5-7 cups. It really depends on your elevation and time of year. I usually add 6 cups. Then mix on high for 8 minutes. If you are using a kitchen aid, you should not go past 2 on your mixer, otherwise it will overheat your motor and that would be really sad.
5. Spray your bread pans and separate the dough equally. Smack each dough ball to get the bubbles out and then shape it.
6. Place your dough in the oven at 170 degrees and proof your bread for about 15-25 minutes, just enough so the dough is about 1" above your pans. Then turn up your oven to 350 degrees while your bread is still in and cook for 25-35 minutes or until golden brown on top and bottom. Let rest for 5 minutes and spread softened butter over top decrease the hardness of the crust. I usually don't add the butter and my bread is fine. Enjoy!! You can freeze the bread for up to 3 weeks in your freezer.

Peanut Butter Chocolate Fondue

Recipe from Taste of Home
Takes less than 10 minutes
Serves 12

1 cup of milk chocolate chips (semi-sweet if you like dark chocolate)
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup milk

Place all ingredients in pot and place on stove top on low. Stir until nice and creamy. Transfer to a fondue pot and serve with strawberries, bananas, pineapple, pretzels, marshmallows and whatever else your heart desires.

Cream Based Soup

When you don't have cream of chicken or any cream condensed soup for that matter this recipe is an excellent substitute. I found it from Southern Food.com and it's a yummy substitute!!!! I bet it would be a great start to any cream based soup.

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup low sodium chicken broth
• 1/2 cup low-fat or fat free milk
• salt and pepper to taste

Preparation:

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste.

Use in casseroles in place of condensed cream soups.
This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.

Pumpkin Oatmeal Cookies

Krusteaz Recipe
1 pouch quick bread Krusteaz Pumpkin mix
1/2 cup butter, softened
1 egg
1 cup quick oats
1/2 cup sugar
1 tsp cinnamon
1/4 tsp. nutmeg
3 Tbs water
1/2 cup chocolate chips

Preheat oven 375 degrees. Place quickbread mix and butter in medium bowl. Using an electric mixer, mix on medium speed for 1 minute. Add egg, oats, sugar, cinnamon, nutmeg and water. Continue to mix on medium speed until dough forms. Stir in chocolate chips. Used rounded tablespoon dough for each cookie, form balls. Place 2" apart onto ungreased baking sheet. Bake 11-13 minutes. Makes 2 dozen cookies.

Paula Dean's Creamy Butternut Squash Soup

 I wanted to make sure that I had this recipe. It's my favorite Butternut Squash Soup and I was afraid the Food Network would take it off their website. So here is this fabulous soup. Serves 4. Takes aprox. 15 minutes for prep and 40 minutes to cook. Enjoy!!

2 pounds butternut squash, halved, peeled, seeded, and cut into 1-inch pieces
1 1/2 cups diced onion
2 carrots, peeled and diced
3 (13 3/4-ounce) cans chicken broth
1/2 teaspoon salt
2 tablespoons butter
1/2 cup light cream or heavy cream
Sour cream, for garnish

Directions

In a medium saucepan, combine squash, onion, carrots, broth and salt. Simmer, uncovered, until squash is very tender, about 40 minutes. Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream, if desired.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/creamy-squash-soup-recipe/index.html?oc=linkback