Nick's Chili

Ingredients

1.5 LB Ground Beef

3 Johnsonville Beer Brats

3 Large Peppers - One Red, One Yellow, One Green

5 TBS Chili Powder

1 TBS Celery Salt

1/2 TBS Cayenne

2 TBS Salt

1 TBS Pepper

1/4 Cup Dark Brown Sugar

6 Dark Kisses

3 Cans Dark Red Kidney Beans

3 Cans Light Red Kidney Beans

1 Can Sweet Corn

1 Can Tomato Paste

2 Large Purple Onions

Shredded Cheese (Your choice)

Oyster Crackers or Saltines

 

Directions

Slice open brat casing and brown with beef in skillet with salt and pepper. Add to large pot on low heat. Dice up remaining ingredients and add to pot. Poor in one can each of beans un-drained to pot. Drain remaining cans of beans and add to pot. Add can of corn un-drained. Add remaining ingredients and let cook down for a few hours. Stir occasionally. Adjust seasonings to taste.

 

Serve with cheese and crackers.

Cheesy Potatoes

Ingredients

3 tbsp butter

1 large yellow onion, chopped

1/4 cup flour

1 1/2 cups low sodium chicken broth

1 cup milk

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

26 oz bag frozen shredded hash browns

2 cups shredded sharp cheddar cheese (8 oz)

1/2 cup light sour cream

3 cups cornflakes, lightly crushed - TOPPING

2 tbsp butter, melted - TOPPING 

Directions

Melt butter in a large pot over medium heat

Add onions and cook until soft, about 5-6 minutes

Stir in the flour and cook, stirring constantly, for about a minute

Combine the broth and milk and whisk into the mixture

Add the salt, pepper and thyme - Stir to combine

Bring mixture to a boil and reduce heat to medium and simmer, stirring, until mixture is slightly thickened, about 5 minutes

Take pot off heat and stir in cheese until smooth

Mix in hash browns and combine

Stir in sour cream

In medium bowl, toss the lightly crushed cornflakes with butter until combined

Scoop potato mixture into a 9 x 13 baking dish and top with cornflakes

Bake at 350 degrees for 45 minutes until hot and bubbly

Let sit for 10 minutes before serving

Cashew Chicken

Ingredients

1 pound boneless, skinless chicken breast, cut into 1 inch pieces

2 tbsp dry sherry

1 tsp ground ginger

3 1/2 tsp cornstarch, separated

Pinch of Kosher salt

1/2 cup chicken broth

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp sugar

1 1/2 tbsp vegetable oil

2 garlic cloves, minced

2/3 cup cashews 

Directions

Mix sherry, ginger, 1 1/2 tsp cornstarch, and salt in a small bowl

Toss chicken with the mixture and set aside

In another bowl, mix chicken broth, soy sauce, vinegar, sugar,and 2 tsp cornstarch

Heat 1 tbsp vegetable oil in a skillet over medium-high heat

Cook chicken until it browns (about 8 minutes)

Remove chicken from pan and set aside

Add 1 tsp oil, garlic, and cashews to the pan

Cook until garlic softens (about 1 minute)

Add chicken back to the pan, whisk the chicken broth mixture and add sauce to the pan

Cook until it bubbles and thickens (about 3 minutes)

Serve over rice 

Caramelized Butternut Squash

Ingredients

4-5 pounds of butternut squash, cubed

6 tbsp unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 tsp Kosher salt

1/2 tsp freshly ground black pepper

Directions

Preheat the oven to 400 degrees

Place squash on a baking sheet, add melted butter, brown sugar, salt and pepper

Toss all the ingredients together and spread in a single layer on the baking sheet

Roast 45-55 minutes, until squash is tender and begins to caramelized 

Roasted Vegetable Soup

Ingredients

2 onions, cut into 1 inch dice

2 carrots, peeled and cut into 1 inch sticks

2 celery ribs, cut into 1/2 inch thick slices

1/2 red bell pepper, cut into 1 inch dice

1 small sweet potato, peeled and cut into 1 inch dice

8 white mushrooms, cleaned and quartered

4 large garlic cloves, whole and unpeeled

2 tbsp olive oil

6 cups vegetable broth, divided

1 can (15 oz) diced tomatoes, with their juices

1 tsp Kosher salt

1/2 tsp ground black pepper

1/2 tsp dried rosemary, crushed

1/2 tsp dried thyme

2 tbsp chopped fresh Italian flat leaf parsley

3 tbsp quinoa 

Directions

Preheat the oven to 425 degrees

Toss the carrots, onions, celery, bell pepper, sweet potato, mushrooms, and garlic with olive oil on a rimmed sheet pan

Spread into an even layer and roast for 30 minutes (until veggies tender & lightly browned)

Scrape vegetables into a slow cooker 

Pour 1 cup of the vegetable broth onto the sheet pan and scrape up any bits into the cooker

Add remaining 5 cups of broth, diced tomatoes, and spices

Cover and cook 2-3 hours on high (or 4-6 hours on low)

Stir in quinoa and cook for another hour

Stir in parsley and cook for additional 5 minutes

Candy Cane Chocolate Swirl Fudge

Ingredients

3 cups white chocolate chips

1 (14 oz) can sweetened condensed milk

1/2 tsp peppermint extract

8 crushed candy canes

2/3 cup mini semi-sweet chocolate chips

Directions

Spray 8 x 8 inch baking dish with baking spray

Combine white chocolate chips with milk in a saucepan over medium heat

Stir frequently until chips are melted

Remove from heat and stir in extract and candy canes

Spread evenly in baking dish

Top with chocolate chips and gently swirl them into the fudge with a knife

Top with a few more crushed candy cane pieces

Chill for 3 hours and then cut into squares

Black Bean Chili

Ingredients

1 pound ground turkey breast or extra lean ground beef

1 large onion, finely chopped

2 fresh garlic cloves, minced

1 can (15 oz) black beans, rinsed and drained

1 large can (29 oz) diced tomatoes

2 tbsp tomato paste

2 cups water

1 small green pepper, diced

1 small red pepper, diced

1 small yellow pepper, diced

7 oz diced green chilies

1 tbsp chili powder

1 tbsp ground cumin

1 tsp salt

1 tsp black pepper

Directions

Cook meat and garlic together in a skillet over medium heat until meat is no longer pink

Drain and transfer meat to slow cooker

Add remaining ingredients, stir to combine and cook on high for 4 hours

Beef Tips

Ingredients

2 pounds lean chuck - Cut into small cubes

1 can 98% fat-free cream of mushroom soup

1 package onion soup mix

1 can diet sprite or 7-up

Directions

Put meat in slow cooker

Pour soup and soda on top of meat

Cook all day on low (or high for at least 4 hours)

Turn off and let sit for 30 minutes before serving

BBQ Meatballs

Ingredients

1 1/2 pounds extra lean ground beef

1/2 cup uncooked quick oats

1/4 cup dry red wine

1/4 cup liquid egg whites

1 large yellow onion, finely chopped

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1 tbsp dried oregano

1 tbsp Kosher salt

1 cup beef broth

1/2 tsp black pepper

1 1/4 cup BBQ sauce

Directions

Combine meat, egg, garlic, parsley, oregano, onions, salt and pepper

In another bowl, combine oats and wine for 10 minutes

Add oats to meat mixture - Mix well with your hands

Coat a baking sheet with cooking spray

Shape meatballs (approximately 60) - Place on baking sheet

Bake at 350 degrees about 25 minutes

Transfer to a slow cooker to keep warm

Heat BBQ sauce and broth over medium heat until hot

Pour sauce over meatballs, toss and coat

Set slow cooker on warm for serving

BBQ Beef

Ingredients

2 1/2 pounds extra lean boneless chuck roast

1/4 cup ketchup

1 tbsp Dijon mustard

2 tbsp brown sugar

1 garlic clove, crushed

1 tbsp Worcestershire sauce

2 tbsp red wine vinegar

1/4 tsp liquid smoke flavoring

1/4 tsp salt

1/8 tsp black pepper

1 cup BBQ sauce

Directions

Place beef in slow cooker

Combine remaining ingredients and pour over meat

Cook on low for 8-9 hours

Shred beef by pulling it apart with 2 forks

Add 1 cup of favorite BBQ sauce

Serve on rolls

Chicken Stew

Ingredients

2 tbsp olive oil

6 slices turkey bacon, diced into 1/2 inch pieces

8 oz mushroom, sliced

1 green bell pepper, chopped

1 small carrot, chopped

1 red bell pepper, chopped

1 bunch green onions, chopped

1 pound boneless, skinless chicken breasts

2 tbsp balsamic vinegar

1/2 tsp marjoram

1/2 tsp salt

1/4 tsp black pepper

1/4 cup fat-free chicken broth

2 cups tomatoes, canned (16 oz)

Directions

Heat olive oil in a skillet - Saute bacon until browned

Add mushrooms, peppers, and onions - Saute for 1 minute

Add vinegar and cook for 1 minute

Scrape up browned bits from skillet

Set aside

Place chicken in slow cooker and add vegetable mixture on top

Combine remaining ingredients in bowl, mix, and pour over chicken

Cook on low for 8-10 hours

Serve over rice or egg noodles 

Potato Soup

Ingredients

1 30 oz bag of frozen, shredded hash browns

3 14 oz cans of chicken broth

1 can of cream of chicken soup

1/2 cup onion, chopped

1/4 tsp ground pepper

1 package (8 oz) cream cheese

Directions

In slow cooker, combine all ingredients except cream cheese

Cook for 6-8 hours on low

About 1 hour before serving, add cream cheese to slow cooker

Serve with sour cream, cheese, bacon bits, and green onion (optional)

Baked Coconut Shrimp

Ingredients

1 tbsp lime juice

2 tsp finely chopped fresh jalapeno pepper

1/2 cup pineapple preserves

1 pound uncooked large shrimp, peeled and deveined

2 egg whites

2 tbsp cornstarch

2 cups sweetened flaked coconut 

Directions

Combine lime juice, pepper and pineapple in a small bowl - Cover and refrigerate

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper

In a small bowl, beat the egg whites until peaks form

Place cornstarch and coconut on two separate plates

Hold shrimp by tail, dip and coat in cornstarch

Then dip the shrimp into the egg white

Then coat the shrimp in coconut

Bake 15-17 minutes or until coconut is golden brown

Turn shrimp one time halfway through cooking

Serve with pineapple dipping sauce

Chocolate Chip Cookies

Ingredients

1 cup dairy-free margarine (Earth Balance)

1/2 cup brown sugar

1/2 cup sugar

1/4 cup rice milk

2 tsp vanilla extract

2 1/4 cups flour

1/2 tsp salt

1 tsp baking soda

12 oz semi-sweet chocolate chips (Enjoy Life)

Directions

Preheat the oven to 350 degrees

Cream together the margarine and sugars until light and fluffy

Add rice milk and cream

Add vanilla and cream

Combine the dry ingredients in a mixing bowl - Add to the creamed mixture

Fold in the chocolate chips

Bake on ungreased baking sheets 8-10 minutes

Remove from oven and cool on wire racks 

Velvet Frosting

Ingredients

1 cup dairy-free shortening

Pinch of salt

3 cup confectioners sugar

3 tbsp rice milk

1 tbsp freshly squeezed lemon juice

1 tsp vanilla extract

Directions

Cream the shortening and salt on medium speed for 1 minute

Add confectioners sugar slowly

Add rice milk, lemon juice and vanilla - Beat until smooth about 5 minutes

Funnel Cakes

Ingredients

1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 cup confectioners sugar

1 1/2 cup coconut milk + 1 tbsp cider vinegar

1 tsp vanilla extract

A few pinches of fresh lemon zest

Punch of nutmeg

Oil for frying

Directions

Whisk flour, baking powder, salt and confectioners sugar in a bowl

In a separate bowl, mix the milk/vinegar, vanilla, zest, and nutmeg

Whisk ingredients together until lumps are out

Pour oil in a frying pan about 2 inches deep - Heat oil to 375 degrees

Use funnel or plastic squirt bottle to hold batter

Squiggle the batter into the hot oil - Let cook until golden brown - Flip with tongs

Allow to drain on paper towels, sprinkle with confectioners sugar

Pumpkin Whoopie Pies

Ingredients

2 1/2 cups flour

1/2 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Dash of cloves

1 cup sugar

1 cup brown sugar

1 cup oil

1 (29 oz) can pumpkin (about 3 1/2 cups)

1 tsp vanilla extract

Directions

Preheat the oven to 350 degrees

Whisk the flours, baking soda, baking powder, salt, and spices together

Whisk the sugars, oil, pumpkin, and vanilla together in medium mixing bowl

Blend the wet and dry ingredients together

Bake 15-18 minutes until tops are fully set and edges are slightly browning

Cool completely before filling 

Gingerbread Men

Ingredients

3 cups flour

3/4 cup brown sugar

2 tsp cinnamon

2 tsp ginger

1/4 tsp ground cloves

1/2 tsp salt

3/4 tsp baking soda

3/4 cup shortening

3/4 cup molasses

2 tbsp rice or coconut milk

Directions

Mix the flour, brown sugar, salt, baking soda, and spices 

Put mixture in a food processor and pulse until mixed well

Add shortening and pulse until incorporated

Mix the molasses and milk together and pour into the food processor while pulsing to mix

Process until dough comes together in a nice ball

Wrap dough in plastic wrap and let rest in refrigerator for at least 30 minutes (up to 2 days)

Preheat the oven to 325 degrees

Roll the dough between two sheets of plastic wrap to 1/4 inch thick or so

Cut into shapes and cook on parchment lined baking sheet for 12-15 minutes