Saturday, September 26, 2009

Chili & Cornbread

The perfect fall meal. MMMmm... so good there will never be leftovers.
I like to start with the cornbread then make the chili while it's cooking.

Cornbread
1 1/2 Cups Sugar
6 T. Cornmeal
3 Cups Bisquick Or Krusteaz
3/4 tsp Baking Powder (Leave this out if you are using Krusteaz)
2 1/4 Cubes Butter - Melted
1 1/2 Cups Milk
3 eggs


Mix dry ingredients in a large bowl and then mix wet in a smaller bowl. Pour wet into dry and mix. Do not over mix, it should be lumpy. Place in un-greased 9x13 pan and cook at 350* for 30 to 40 minutes.

Next the Chili: I love my Chili Recipe. It's kind of a fresher take. And I don't want to brag or anything, but my chili won first place in my ward's chili cook off.

Chili:

Make chili and let simmer until the cornbread is ready.

Serve chili over bread or on the side. Yummy!!!

Friday, September 18, 2009

Hot Fudge Topping

The first time I made this, the recipe said to boil it for eight minutes... Boy howdy! It turned out like hard tack candy. It about pulled out all of my fillings! So I adjusted it to only three minutes. Much better. Anyway... I love fudge topping and this recipe doesn't disappoint. The only thing this was missing (besides the fat in the ice cream) was some peanuts.
Bring the following ingredients to a boil:
1/3 C. Water
6 T. Cocoa
2 T. Margarine

Remove from heat, stir in:
½ C. Sugar
¼ C. Corn Syrup
Dash of Salt
3 T. Margarine
½ t. Vanilla

Return to heat to boil and boil 3 more minutes until thickened, stirring constantly. It will cool thicker so don’t boil too long.

Monday, September 14, 2009

Homemade French Fries

This is a great late night snack to make for the family. Trust me, your kids and hubby will love it! My Dad used to make this all of the time. MMmmm Mmmm! There was nothing more exciting than when my Dad would fire up the oil and start cutting up the potatoes for this delightful golden treat!
  • Preheat your oil to 350* - 360* (I don't measure the temp, but for those who need a number... there you go) I usually just eyeball it.
  • Cut up as many potatoes as you want into french fries. You can use a knife, a mandolin, or there is even a kitchen tool designed specifically for french fries.
  • Often times homemade fries can be a little soggy so I like to lightly coat the raw french fries in a little flour. I think it adds some nice crispiness.

  • Place floured fries in hot oil in small batches. Maybe a couple of handfuls at a time. This will help to keep the oil temperature hot so they will cook nicely and end up nice and crispy.

  • You will know that the fries are done when they begin to float to the surface of the oil and then become golden brown.
  • Remove from the oil and place on paper towels to drain off the oil. Don't forget to salt the fries immediately while the salt will still stick.

I like to dip my fries in just plain old ketchup. Sometimes I will mix up a little BBQ sauce and mayo.