Vegetarian Black Bean Chili

Make that Award Winning Vegetarian Black Bean Chili!


Ingredients

2 tablespoons Olive Oil
3 white Onions, chopped
2 large Green Bell Peppers
2 stalks of Celery, chopped
4 cloves of Garlic, finely chopped
1 teaspoon Dried Basil
1 teaspoon Oregano
1/2 teaspoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Black Pepper
15 oz can Tomato Sauce
16 oz can Stewed Tomatoes
2 tablespoons Red Wine Vinegar
2 15 oz cans of Black Beans
1 cup Frozen Corn

Directions

1. In a large pot, heat the olive oil. Add onions, peppers and celery, cook over medium heat until the onions are translucent, about 10 minutes.
2. Stir in the garlic, basil, oregano, chili powder, cumin and black pepper.
3. Add tomato sauce, tomatoes (with their juice), and vinegar. Reduce the heat to low and continue cooking for 2 to 3 minutes.
4. Add the beans and corn, cook for an additional 25 minutes, stirring frequently. The chili is done with all the ingredients are well blended and soft and the chili is thick and bubbly.

Variations:

• Instead of Black Beans, use Kidney, Pinto, or Garbanzo
• To make it spicer use jalapeno peppers instead of bell peppers.

Chicken Noodle Soup

Ingredients

1 whole Chicken
1 Onion, chopped
Salt, to taste
Pepper, to taste
Celery salt, to taste
Basil, to taste
Carrots, chopped
Celery, chopped
Pack of Frozen Noodles

Directions

1. On high heat sear meat on all sides in a large pan and a little oil. On medium heat, fill pan half full with water. Add one onion. Add salt and pepper and celery salt and basil.
2. On medium to low heat, cook until meat is tender and falls apart. Add carrots and celery before meat is all strings.
3. When carrots and celery are almost done and water to 1 1/2" of top of pan. When water gets hot add noodles. Cook 15-20 minutes until noodles are done. Add more salt and pepper after cooked.
   
   
   

Cherry Whip

Ingredients

1 can Cherry Pie Filling
1 can Sweetened Condensed Milk
1 small can Crushed Pineapple with liquid
1 large container of Whipped Topping
1/2 cup Coconut
1/2 cup Pecans

Directions

1. Mix all ingredients together and refrigerate before serving.
   

Tomato Basil Salad

Ingredients

4 large Tomatoes, sliced
1 medium Onion, thinly sliced
1/2 cup Fresh Basil Leaves
1/2 cup Mozzarella Cheese, shredded
1/2 cup Sun-Dried Tomato Vinaigrette Dressing

Directions

1. Arrange tomatoes, onion and basil on serving platter; sprinkle with cheese.
2. Drizzle with dressing. Serve immediately.
   

Feta and Vegetable Rotini Salad

Ingredients

3 cups Tricolor Rotini Pasta, cooked, drained, & cooled
1 cup Feta Cheese
1 cup chopped Cucumber
1/2 cup sliced Black Olives
1/2 cup Italian Dressing
1/4 cup finely chopped Red Onion

Directions

1. Toss all ingredients together in large bowl, cover. Refrigerate at least 1 hour to blend flavors

Serves 8

Slow Cooker Beef Stew

Ingredients

1 1/2 pounds Potatoes, peeled & cubed
6 medium Carrots, cut into 1 inch slices
1 medium Onion, chopped
3 Celery Ribs, chopped
3 tablespoon Flour
1 can Diced Tomatoes, undrained
1 cup Beef Broth
1 teaspoon Ground Mustard
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Dried Thyme

Directions

1. Layer the potatoes, carrots, onion and celery in a crock pot.
2. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.
3. In a large bowl, combine the tomatoes, broth, mustard, salt, pepper and thyme. Pour over beef.
4. Cover and cook on high for 1 1/2 hours. Reduce heat to low; cook 7-8 hours longer or until meat and vegetables are tender.

Serves 8

Blueberry Boy Bait

Ingredients

6 tablespoons Butter, cut into small chunks
1 cup Flour
3/4 cup Sugar
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 cup Milk
1 large Egg, separated
1/2 teaspoon Vanilla
1 cup Fresh or Frozen Blueberries

Directions

1. Blend the flour and sugar together. Add the butter and use a fork to break it up and incorporate it into the flour mixture until it looks like coarse meal (like a piecrust.)
2. Measure out 1 cup of the mixture to use as topping. To the remaining flour/butter mixture, add baking powder, salt, milk, egg yolk, and vanilla, and beat until smooth.
3. In a small bowl, with an electric mixer, beat the egg white until stiff. Gently fold the egg white into the batter.
4. Pour into the 8 x8 baking pan. Spoon the blueberries over the top and then sprinkle with the reserved topping. Bake for 30 to 40 minutes at 350° until topping is lightly browned.

Serves 9

White Bread

Ingredients

1 package Yeast
1 1/4 cup Luke Warm Water (78°)
3 overflowing tablespoon Honey
4 overflowing cups Flour, divided

Directions

1. Mix yeast, water, honey and 1 cup flour. Consistency should be like pancake flour. Let set for 1 hour.
2. After an hour, spread flour over top, sprinkle salt and mix. Add remaining flour. Stir for four minutes, until no longer sticky. Let set for 1 hour.
3. Knead and shape into loaf. Place in greased bread pan. Let rise until dough is 1 to 1 1/2 inches above pan. Bake 340° in the middle of the over. Check after 30 minutes.

Makes 1 loaf

Bubble Bread

Ingredients

20 Rhodes Rolls
1 3 oz. package Cook in Serve Vanilla Pudding
3/4 cup Brown Sugar
1/2 cup Butter, melted

Directions

1. Place rolls in a bunt pan. Mix pudding, brown sugar, and butter together; pour over rolls.
2. Let set overnight. Bake at 350° for 25-30 minutes. Flip out on plate.

Butery Herb Pull-Aparts

Ingredients

12 Rhodes Frozen Dinner Rolls, thawed
1/4 cup Butter, melted
1 teaspoon Dried Parsley
1/2 teaspoon Garlic Salt
2 tablespoons Parmesan Cheese
1/4 cup Grated Mozzarella Cheese

Directions

1. Let covered rolls sit until thawed. Cut each roll in half and drop into sprayed pan.
2. Drizzle butter over rolls and sprinkle with parsley, garlic mixture, and mozzarella cheese.
3. Bake at 350° for 20 minutes or until golden brown.

Strawberry Fluff

Ingredients

1 regular size Frozen Strawberries
1 package Cream Cheese
1 container Whipped Topping
1/2 cup Sugar

Directions

1. Unthaw and drain strawberries, drain very very well! Mash strawberries in blender.
2. Whip cream cheese for 30 seconrds.
3. Combine all ingredients and refrigerate.

Party Potatoes

Ingredients

6 Large Potatoes, peeled and cubed
1 package Cream Cheese
1 cup Sour Cream
1/2 cup Milk
1 teaspoon Garlic Salt
2 teaspoons Minced Chives
2 tablespoons Butter
1/2 teaspoon Paprika

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil.
2. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain; mash potatoes.
3. Beat in the cream cheese, sour cream, milk, garlic salt and chives; beat until well blended.
4. Transfer to a greased shallow 3 quart baking dish. Drizzle potatoes with butter and sprinkle with paprika.
5. Bake uncovered at 350° for 30-35 minutes or until edges are bubbly and potatoes are heated through.

Serves 8

Crock Pot Corn

Ingredients

1 package Family Size Corn

1 package Cream Cheese

1/2 cup Butter

Directions

1. Mix all ingredients together in crock pot, cook on high for 2-3 hour or on low for 5-6 hours.

Serves 8

Creamed Potatoes

Ingredients

6 Medium Potatoes, peeled & cubed
3 tablespoons Butter
1/4 cup Flour
1 teaspoon Salt
1/4 teaspoon pepper
2 cups Milk
Paprika

Directions

1. Place potatoes in a saucepan and cover with water; bring to a boil.
2. Reduce heat, cover and cook for 15-20 minutes until tender.
3. In another saucepan, melt butter. Stir in flour, salt & pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes, until thickened. Drain potatoes and place in a serving bowl. Add cream sauce and toss gently. Sprinkle with paprika.

Serves 6

Candied Carrots

Ingredients

2 pound Carrots, cut into sticks
1/4 cup Butter
1/4 cup Packed Brown Sugar
1/4 teaspoon Salt
1/8 teaspoon White Pepper

Directions

1. Place carrots in a large saucepan; add 1 inch of water. Bring to a boil.
2. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender.
3. Drain and set aside. In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted.
4. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
   

Serves 8

Vegetable Seasoning

Ingredients

1 teaspoon Garlic Salt
1 1/2 tablespoon Parmesan Cheese
1 1/2 teaspoon Parsley
1/2 teaspoon Oregano
1 tablespoon Melted Butter

Directions

1. Cook vegetables with seasoning and serve

Artichoke Appetizer

Ingredients

8 Texas Rolls, thawed and risen
14 oz. can artichoke Hearts
1 cup Mayonnaise
1/2 cup Parmesan Cheese
1 cup Monterey Jack Cheese

Directions

1. Drain and chop artichoke into small pieces. Mix, artichokes, mayonnaise, and cheese in a saucepan and heat until bubbly.
2. Roll out rolls into a 12x17 inch rectangle.Place on large baking sheet sprayed with nonstick cooking spray.
3. Spread artichoke mixture over dough going all the way to the edges. Let rise for 15 minutes.
4. Bake at 350° for 20 minutes or until light golden brown. Cut into strips 1x6 inches each.
   

Carmel Fruit Dip

Ingredients

2 packages Cream Cheese, softened
1 cup packed Brown Sugar
1/2 cup Caramel Ice Cream Topping
Assorted Fresh Fruit

Directions

1. In a small mixing bowl, beat the cream cheese and brown sugar until smooth.
2. Addcaramel topping, beat until blended.
3. Serve with fruit.

Tomato Spinach Spread

Ingredients

1 package Cream Cheese, softened
1/3 cup Milk
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
2 medium Tomatoes, seeded & chopped
1 package frozen chopped Spinach, thawed & squeezed dry
1 small Onion, finely chopped

Directions

1. In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth.
2. Stir in the tomatoes, spinach, and onion.
3. Spoon into an ungreased microwave safe 9 inch pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stiring once.

Vegetable Orzo Pasta

Ingredients

2 medium or 1 large Zucchini
2 yellow Summer Squash
1 Yellow Bell Pepper
1 Red Bell Pepper
1 White Onion, chopped
1/4 cup Olive Oil
1 tablespoon Dried Italian Herbs
2 teaspoons Kosher Salt
2 teaspoons freshly ground Black Pepper
1 pound Orzo Pasta
3/4 cup shredded Parmesan Cheese

Directions

1. Cut zucchini, squash, and bell peppers into thin 2 inch long strips.
2. On a large, heavy, foil-lined baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat.
3. Transfer half the vegetable mixture to another large, heavy, foil-lined baking sheet, and arrange the vegetables evenly over both sheets. Bake at 450, stirring after the first 10 minutes, until the vegetables begin to brown, about 20 minutes total.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the orzo and cook, stirring occassionally, until tender but still firm to the bite, about 9 minutes.
5. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add enough of the reserved cooking liquid, 1/4 cup at a time, to moisten.
6. Transfer the pasta to bowls. Sprinkle with Parmesan cheese and serve.

Serves 4-6

Black Beans

Ingredients

2 teaspoons Extra-Virgin Olive Oil
1 medium White Onion, diced (about 1 1/2 cups)
2 cloves Garlic, minced
1 Poblano Pepper, diced
1/2 teaspoon Ground Cumin
1/2 teaspoon Dried Oregano
2 15-ounce cans Black Beans, rinsed
1 cup Water
1 tablespoon Tomato Paste

Directions

1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook, stirring, until translucent, 4 to 5 minutes.
2. Add garlic and cook, stirring constantly, for 30 seconds.
3. Add poblano pepper, cumin and oregano and cook, stirring, until fragrant, about 30 seconds more.
4. Add beans, water and tomato paste; stir to combine. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until the beans are heated through and the sauce is slightly thickened, 8 to 10 minutes. Serve warm.

Serve as a side dish. Also can be used in quesadillas, burritos, tacos, etc.

Broken Florentine Lasagna Bake

Ingredients

4 tablespoons (1/2 stick) Butter

4 tablespoons All Purpose-Flour

3 cups Milk

Salt & pepper

Freshly Grated Nutmeg

1½ cup Grated Parmigiano-Reggiano

2 tablespoons Extra Virgin Olive Oil

1 Garlic Clove, cracked away from its skin

1 bunch of Green Chard, stems removed, leaves coarsely chopped

2 pounds Spinach, stems removed, leaves coarsely chopped

1 box Lasagna Noodles

Directions

1. Preheat the oven to 375° f
2. Melt the butter in a medium pot over medium heat. Sprinkle the flour over the melted butter, whisk to combine, and cook for about 1 minute. Slowly whisk the milk into the butter-flour mixture, season with Salt, pepper and nutmeg, and cook for a couple of minutes to thicken. Stir in half the parmigiano (about ¾ c). Set the sauce aside.
3. Heat the Olive Oil in a large cast-iron skillet over medium-high. Toss in the cracked clove of garlic and cook for a minute or two to release its aroma and flavor. Add the chard and cook, turning occasionally to wilt down, 2 minutes. Add the spinach a few handfuls at a time, wilting each batch before adding more. Season the greens with salt and pepper.
4. Break the pasta into large pieces. Toss them into The pan with the greens and give them a good stir to incorporate them. Pour the sauce into the skillet, stirring again to incorporate everything evenly. Smooth the top down and sprinkle in the remaining ¾ c parmigiano into the skillet. Cover the skillet with foil, transfer to the oven, and bake the lasagna for 30 minutes. Remove the foil from the pan and let it finish cooking uncovered for about 15 more mins to brown the cheese.

Serves 4-6