Dessert/ Sweets

Pumpkin Parfaits

Pumpkin Parfaits

Print Recipe
Prep Time: 25 minutes

Ingredients

  • 7 oz marshmallow crème
  • 8 oz cream cheese
  • 2 T orange juice concentrate, thawed
  • 1 c pumpkin puree
  • ¼ c maple syrup
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ c chopped toasted pecans
  • ¼ c crushed gingersnaps

Instructions

1

Combine the marshmallow crème, cream cheese, and 1 T orange juice concentrate and beat until smooth. Stir together the pumpkin, syrup, cinnamon, nutmeg, and 1 T orange juice in a separate bowl. Fold ¼ c of the marshmallow crème mixture into the pumpkin mixture.

2

Layer in four parfait glasses by 3 T amounts, starting with the cream cheese mixture. Chill 2 hours. Top with pecans and gingersnaps just prior to serving.

Main Dish/ Soup

Real Texas Chili Con Carne

Real Texas Chili Con Carne

Print Recipe
Prep Time: 50 minutes Cooking Time: 2 hours, 30 minutes

Ingredients

  • 4 lbs beef chuck; cut into 2-inch chunks
  • 2 tablespoon vegetable oil
  • 1 large onion
  • 4 clove garlic; minced
  • 1 tablespoon cumin
  • 1/2 tsps Cinnamon; optional
  • 1/4 tsps allspice; optional
  • 2 tsps dried oregano
  • 1 c chile paste
  • 2 qt chicken stock
  • 2 tablespoon maseca instant cornmeal
  • grated cheese
  • sour cream
  • green onion; chopped
  • corn chips

Instructions

1

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add half of chicken broth and chipotle chiles, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute.

2

Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of beef cubes in a single layer and cook without moving until deeply browned, about 6 minutes.

3

Return Dutch oven to heat. Add onions and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, and if using, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile purée and remaining quart chicken broth. Stir to combine.

4

Bring to a boil over high heat, reduce to a simmer, cover, leaving lid just barely ajar and cook, stirring occasionally until meat is completely tender, 2 1/2 to 3 hours. Alternatively, stew can be cooked in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar.

5

Stir in optional fish sauce, masa harina (if using), and vinegar. Add hot sauce to taste. Season to taste with salt. For best results, allow chili to cool and store in the refrigerator at least overnight and up to 5 days. Reheat the next day to serve.

6

Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.

Notes

Source: https://www.seriouseats.com/real-texas-chili-con-carne

Cookies/ Sweets

Gingersnaps

Gingersnaps

Print Recipe
Prep Time: 25 minutes Cooking Time: 12 minutes

Ingredients

  • 3/4 c butter
  • 2 c sugar
  • 2 eggs; beaten
  • 1/2 c molasses
  • 2 tsps vinegar
  • 3 3/4 c flour
  • 1 1/2 tsps baking soda
  • 2 1/2 tsps ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves

Instructions

1

Preheat oven to 325 degrees.

2

Cream together butter and sugar. Stir in eggs, molasses, and vinegar.

3

Sift together the remaining ingredients and mix in until blended.

4

Drop by teaspoons onto greased cookie sheets and bake 12 minutes.

Dessert/ Sweets

Frosty Chocolate Pie

Frosty Chocolate Pie

Print Recipe
Prep Time: 4 hours, 35 minutes

Ingredients

  • 15 Oreo Cookies; crushed
  • 1/4 cup Butter; melted
  • 1 cup milk; cold
  • 1 pkg (4 oz) chocolate pudding mix (instant)
  • 2 cups vanilla ice cream; softened
  • Cool Whip
  • chocolate curls

Instructions

1

Combine cookie crumbs and butter; mix well and press into pie plate.

2

Beat milk and pudding mix on low speed for 2 minutes. Fold in ice cream. Spoon into crust. Cover and freeze 4 hours.

3

Remove 15 minutes before serving. Garnish with whipped topping and chocolate curls.

Dessert/ Sweets

Sour Cream Chocolate Cake

Sour Cream Chocolate Cake

Print Recipe
Prep Time: 30 minutes Cooking Time: 35 minutes

Ingredients

  • 1 ½ oz unsweetened baking chocolate
  • ¼ c butter
  • ½ c boiling water
  • 1 c brown sugar
  • 1 c flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ¼ c sour cream
  • ½ tsp vanilla

Instructions

1

Combine chocolate, butter, and boiling water and stir until chocolate and butter are melted.

2

Combine brown sugar, flour, baking soda, and salt. Gradually add chocolate mixture and blend well.

3

Add egg, sour cream, and vanilla; beat 1 minute on medium speed.

4

Grease and flour 8” or 9” square pan and pour batter in. Bake at 350 degrees for 30-35 minutes.

Appetizer/ Bread/ Sides/ Snacks/ Sweets

Lefse

Lefse

Print Recipe
Serves: 4 Prep Time: 40 minutes

Ingredients

  • 1 c mashed potatoes
  • 2 tablespoon cream
  • 1/2 c flour
  • 1/4 tsps Butter
  • 1/4 tsps Salt

Instructions

1

Mix all ingredients together.

2

Divide into 1/4 - cup balls. Roll out in flour and fry on a griddle until there are light brown spots.

3

Spread with butter, sprinkle with sugar, and roll up.

Bread/ Sides/ Sweets

Coffee Cakes

Coffee Cakes

Print Recipe
Prep Time: 25 minutes Cooking Time: 35 minutes

Ingredients

  • 1/2 c brown sugar
  • 2 tsp cinnamon
  • 2 T flour
  • 2 T butter, melted
  • 1/2 c chopped walnuts
  • 1 1/2 c flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c sugar
  • 1/4 c shortening
  • 1 egg
  • 1/2 c milk
  • 1 tsp vanilla

Instructions

1

In a small bowl, mix together brown sugar, cinnamon, flour, butter, and walnuts.

2

In a different bowl, sift flour, baking power, salt, and sugar. Cut in shortening.

3

Beat egg and mix with milk; add the liquid to the dry ingredients.

4

Spread half the batter in a greased 8x8 pan. Sprinkle with half the nut mixture. Add remaining batter and remaining nutty filling.

5

Bake at 375 degrees for 35 minutes.

Bread/ Sides/ Snacks/ Sweets

Potato Dough Cinnamon Rolls

Potato Dough Cinnamon Rolls

Print Recipe
By Prep Time: 1 hour 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 lb potatoes
  • 1 T salt
  • ½ c butter
  • 3 eggs
  • 4 ½ c flour
  • ½ c warm water
  • 2 T yeast
  • 2 T sugar
  • -----Filling:-----
  • 2 ⅔ c brown sugar
  • 2 ½ T cinnamon
  • 3 T flour
  • 9 T butter, room temperature
  • -----Glaze:-----
  • 2 c powdered sugar
  • ¼ c butter, melted
  • 2 T milk
  • 1 tsp vanilla
  • ⅛ tsp salt

Instructions

1

Peel potatoes and cut into 2-inch pieces. Boil with 2 c water and 1 T salt until very tender. Mash with water in pan – don’t drain. Add butter and mash until melted. Whisk in eggs, then 1 c flour, and mash until very smooth. Let stand until barely lukewarm, about 10 minutes.

2

Meanwhile, combine warm water, yeast, and sugar. Let stand about 10 minutes. Add potato mixture to yeast mixture, then add about 3 c flour (1 c at a time) and knead 8 minutes. Proof for an hour in a buttered bowl covered with plastic wrap and a kitchen towel.

3

Combine all filling ingredients. Roll out dough to a 24 x 16-inch rectangle and sprinkle filling over dough. Roll up and cut into 12 pieces. Place about ¾ inch apart on baking sheet. Cover loosely with plastic wrap and let rise until double, about 20 minutes.

4

Bake for 20 minutes at 425 degrees. Cool for 10 minutes. Whisk together ingredients for glaze (add more milk if too thick) and spread over warm rolls.

Notes

Source: https://www.bonappetit.com/recipe/yukon-gold-cinnamon-rolls

Bread/ Sides/ Sweets

Big Crumb Coffee Cake with Rhubarb

Big Crumb Coffee Cake with Rhubarb

Print Recipe
By Prep Time: 1 hour 15 minutes Cooking Time: 50 minutes

Ingredients

  • ----RHUBARB FILLING----
  • 1/2 pound rhubarb trimmed
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 teaspoon ground ginger
  • ----CRUMBS----
  • 1/3 cup dark brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick or 4 butter melted
  • 1 3/4 cups all-purpose flour
  • ----CAKE----
  • 1/3 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup cake flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons softened butter cut into 8 pieces.

Instructions

1

Preheat oven to 325°-f degrees. Grease an 8-inch-square baking pan.

2

To make filling, slice rhubarb 1/2 inch thick and toss with sugar, cornstarch and ginger. Set aside.

3

To make crumbs, in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.

4

To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

5

Scrape remaining batter into prepared pan. Spoon rhubarb over batter. Dollop set-aside batter over rhubarb; it does not have to be even.

6

Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from rhubarb), 45 to 55 minutes. Cool completely before serving.

Notes

Source: https://www.jamhands.net/2013/06/big-crumb-coffee-cake-with-rhubarb.html#recipe

Sides/ Vegetable

Cheesy Green Bean Casserole

Cheesy Green Bean Casserole

Print Recipe
Prep Time: 10 minutes Cooking Time: 45 minutes

Ingredients

  • 1 qt green beans
  • 1 can cream of mushroom soup
  • 1 cup Velveeta; grated
  • 1 can french fried onions

Instructions

1

Gently stir together beans, soup, and cheese.

2

Bake at 350 degrees for 30 to 45 minutes.

3

Just before serving put onion rings over the top and bake a few minutes longer.