Thursday, January 29, 2009

Yum-o Chili Mac

My version of Rachel Ray's Chili Mac. I don't usually like Chili because I don't like beans, but this is yum- o! It's super-easy and makes incredible leftovers.

1 pound of pasta (penne, macaroni, rotini or bowtie, something bite-size)
1 lb. lean ground beef
2 Tbsp Chili Powder
1/2 tsp crushed red pepper flakes
1/2 an onion
one green and one red pepper (or two green red are sometimes really expensive)
2-3 cloves garlic or 2 tsp crushed garlic (I LOVE the kind in a jar - my hands don't smell afterward)
1 cup of beef stock
1 28 oz can of crushed tomatoes
1 cup of shredded cheddar, smoked cheddar, colby jack or whatever you have on hand


Start a big pot of boiling water, add the pasta when ready. While pasta is cooking, brown meat in large stock pot. Drain meat if desired, and add chili powder and crushed pepper. Stir and then add onions, garlic and peppers, cook until peppers are soft. Add beef stock and crushed tomatoes. Cook a couple of more minutes, add the pasta, mix well and pour into casserole dish. Cover the top with shredded cheese, pop in the oven to broil (or put it on 400 if you don't have a broiler like me). Take it out and serve with sour cream, avocados or crushed chips.

Tuesday, January 20, 2009

Paula Deen's Pumpkin Bars

I'm not a fan of watching Paula Deen on TV, but I love her recipies. This one, rather than starting with a pound of butter, starts with 4 eggs, almost 2 cups of sugar and a cup of oil... But it sounds yummy though, huh? I added a few things like vanilla and nutmeg, but kept it mostly the same. This recipe created super-moist almost cake-like goodness. Spread a little cream cheese frosting or sprinkle with powdered sugar. Yum!

Bars:
4 eggs
1 2/3 c sugar
1 c vegetable oil
1 can pumpkin (15 oz)
1/2 tsp vanilla

2 c flour
2 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp baking soda

Frosting:

4 oz cream cheese (half a package)
1/4 cup butter (half a stick)
1 - 1 1/2 powdered sugar
1 tsp vanilla

Preheat oven to 350. Mix together eggs, sugar, oil, pumpkin and vanilla until fluffy. Sift together flour, baking powder, cinnamon, nutmeng, salt and baking soda. Add dry ingredients and mix on low until fully incorporated. Pour batter into a greased 9x13 pan (I used non-stick but glass or whatever would work). Bake for approximately 35 minutes.

Icing: mix cream cheese, butter and vanilla. Slowly add powdered sugar a little at a time until its to your liking. I like a LOT of sugar. Spread on top of bars once they have cooled.

Tuesday, January 6, 2009

Cinnamon Butter

Discovered on Fashionably Foodie, this recipe is what they serve at Texas Roadhouse Grill, one of my favorite restaurants.

1 cup butter, softened
1/4 cup powdered sugar
2 Tablespoons cream or milk
1/4 teaspoon salt
1 teaspoon cinnamon

Cream together butter and sugar in your stand mixer or with a hand mixer (or a really strong arm and whisk). Add salt and cinnamon, mix a little more. Mix in milk. Stores great in the fridge for a few days; warm to room temperature before serving.

I served this on Christmas Eve with some rolls fresh from the oven. Would also be great on french toast or muffins.