Recipes
- Black Bean Chili
- Black Bean-and-Smoked Turkey Soup
- Homemade Playdough
- BBQ Beans
- Chocolate Covered Spider Legs
- White Sangria
- Butterscotch Clusters
- Pumpkin Roll
- Seven Layer Bars
- Toffee Bars
- Junior Mint Cookies
- Oatnutchip Cookies
- Sandies
- Chocolate Mint Snow-Top Cookies
Black Bean Chili
From 1,000 Vegetarian Recipes
When winter comes, that is when I search for the comfort foods that make me feel warm inside and fill me up, while still being healthy. One of my favorite winter meals is a good chili! Make some corn bread, slop on some cheese and sour cream and I am comforted until spring! Enjoy - Stacie
- 1 Tbsp. vegetable oil
- 1 cup chopped onions
- 3/4 cup chopped green bell peppers
- 3 cloves garlic, minced
- 3 Tbsp. chili powder
- 1 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cinnamon
- 1 can crushed tomatoes (28oz)
- 1 cup water
- 1 can chopped green chilies (4oz) - optional, omit if you don't like spicy food or don't use the whole can
- 3 cups black beans (cooked from dry; or canned and drained)
- 1/2 tsp. sugar
- 1/3 tsp. salt or to taste
In a 4-quart saucepan, heat the oil over medium-high heat. Add the onions, bell peppers and garlic; cook, stirring until softened, about 2 minutes. Stir in the chili powder, cumin, oregano and cinnamon; cook, stirring until absorbed. Stir in the tomatoes, water and chilies (undrained); bring to a boil. Add the black beans, sugar and salt; return to a boil. Reduce heat and simmer, covered, 30 minutes, stirring occasionally. Uncover and simmer 15 minutes longer, stirring occasionally.
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Black Bean-and-Smoked Turkey Soup
- 1 Tbsp. vegetable oil
- 1 cup chopped red onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 Tbsp. cumin seeds, crushed
- 1 tsp. dried oregano
- 3 garlic cloves, minced
- 2 cups water
- 3/4 tsp. salt
- 3 (10-1/2 oz) cans low-salt chicken broth
- 2 (15 oz) cans no-salt-added black beans, drained
- 1/2 lb smoked fat-free turkey breast, chopped
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh or 1 Tbsp. dried parsley
- 1/2 tsp. hot sauce
- 6 Tbsp. fat-free sour cream
- Cilantro sprigs (optional) Tips: Crush cumin seeds with a mortar and pestle, or place seeds in a heavy-duty zip-top plastic bag, and crush with a mallet or rolling pin. Make soup ahead and freeze in an airtight container up to three months, or store in the refrigerator for up to four days in a non-aluminum container. Thaw if frozen, and then reheat over low heat.
- 1/2 cup salt
- 1 cup flour
- 1 Tbsp. creat of tartar*
- 1 cup water
- Food Coloring drops (there are formulas on the box to help you customize all kinds of snazzy colors) Combine all the ingredients in a saucepan (add the food coloring to the water before you mix it in with the dry ingredients) over low heat, stirring constantly. The dough will come together very quickly and begin to pull away from the sides of the pan—when the consistency seems right, remove it from the heat, pat it into a ball, and set it aside to cool for a few minutes (it will be cool enough to play with in 3-5 minutes).
- 1lb Ground Beef or Turkey (*This can be cooked w/o meat as well)
- 1 Onion
- 2-3 Cloves of Garlic
- 1 can BBQ beans with juice
- 1 can chili beans with juice
- 1 can kidney beans, drained
- 1 can caneli beans, drained
- 1 can pinto beans, drained
- 1 Tablespoon Vinegar
- 1/4 Cup Brown Sugar
- 1-2 Tablespoon liquid smoke Sautee onions and garlic with meat. Combine all ingredients together in a pot or crock-pot and cook until hot.
Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and saute 5 minutes. Stir in water, salt, broth, and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.
Place half of bean mixture in a blender or food processor, and process until smooth. Return pureed bean mixture to pan. Stir in turkey, bell pepper, parsley, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.
Makes 6 servings.
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Homemade Playdough
Submitted by Linda Schneider
*Cream of tartar sometimes comes in a tiny, expensive package. I found a brand called Frontier at Oliver’s market, and it comes in a 3.5 oz. jar that is not very expensive.
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BBQ Beans
by: Christine Bendik
I usually serve this with corn bread and a salad.
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Chocolate Covered Spider Legs
Submitted by: momhobo on parentcenter.babycenter.com/recipe
Give your little ones a creepy crawly treat to celebrate Halloween!
1 pkg. butterscotch chips
1 pkg. chocolate chips
1 can chow mein noodles
1 cup peanuts
Melt chocolate and butterscotch chips in a double boiler or microwavable container. Stir in chow mein noodles and peanuts. Place small scoops of mixture on a wax paper covered cookie sheet. Place in fridge or outside in cooler weather. Cookies will harden up. Store in airtight container. ENJOY! (Makes a lot)
Variation You can use white and butterscotch chips and make into nests for Easter time, along with green tinted coconut and jelly beans.
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White Sangria
Looking for a good drink to serve with your next fiesta? Try the White Sangria that Christine Bendik whipped up for the last meeting of the PMC Book Group!
1-cup water
1/2 cup sugar
6 cinnamon sticks
A bottle white wine, dry not oaked
1-cup sparkling water
1-cup apple juice
1/2 cup orange juice
2 oranges wedged
Cherries
2 apples chunked
Melt chips & butter in microwave until smooth; mix in cornflakes. Place on cookie sheets and refrigerate.
Butterscotch Clusters
12 oz butterscotch chips
1/2 cup peanut butter
5 cups cornflakes
Melt chips & butter in microwave until smooth; mix in cornflakes. Place on cookie sheets and refrigerate.
Pumpkin Roll
CAKE ROLL:
2/3 cup mashed pumpkin (may use canned)
3/4 cup flour
1 cup sugar
3 eggs
1 tsp. baking soda
1 tsp. cinnamon
FOR FILLING:
8 oz cream cheese
4 tbsp. butter
1 tsp. vanilla
1 cup confectioners' sugar
CAKE ROLL: Beat all ingredients together. Grease and flour jelly roll pan. Spread cake mixture evenly in pan. Bake at 400 degrees 10-15 minutes. Remove from pan onto a tea towel while cake is still warm. Roll up cake and towel together and refrigerate for 1 hour.
FILLING: Beat all ingredients together. Remove roll from refrigerator, unroll and remove from towel. Spread filling on cake, roll up as a jelly roll, wrap in foil and refrigerate. Spread whipped cream over top before slicing to serve. Makes 10 servings. May be frozen.
Seven Layer Bars
1 stick butter - melt on stovetop in 9x13 inch glass pan
1 package graham crackers - lay whole crackers in bottom of pan. Crumble remaining crackers to fill in gaps.
1 cup coconut - lightly cover graham cracker layer
1 cup Skor Toffee pieces - layer on coconut
1 cup chocolate chips - layer over toffee pieces (go light on the chocolate chips - they can overpower the toffee)
1 1/2 cups walnuts - cover the top generously
1 can sweetened condensed milk - spread evenly over walnuts
Bake at 350 degrees for 30 minutes. Cut and remove when partly cooled but not cold.
Toffee Bars
1/2 lb. butter (2 sticks)
1 cup light brown sugar
1 egg yolk
2 cups unbleached all purpose flour
1 tsp vanilla extract
12 oz semisweet chocolate chips
1 cup shelled walnuts or pecans, coarsely chopped
1. Preheat oven to 350F. Grease a 9x12 inch baking pan
2. Cream butter and sugar. Add egg yolk; beat well.
3. Sift in flour, mixing well, then stir in vanilla. Spread batter in prepared pan. Bake for 25 minutes.
4. Cover cake layer with chocolate chips and return to oven for 3 to 4 minutes.
5. Remove pan from oven and spread melted chocolate evenly. Sprinkle with nuts. Cool completely in pan before cutting.
Junior Mint Cookies
2 boxes Junior Mints
1/2 cup margarine
1 cup sugar
2 tbsp vanilla
1/2 tsp salt
2 eggs
3 1/2 cups flour
Cream margarine and sugar. Add vanilla, salt and eggs. Mix well. Blend in flour. Shape into about 1" balls. Press 1 mint in center of each. Bake at 350 degrees for about 7 minutes.
Oatnutchip Cookies
1/2 cup margarine or 1/2 cup butter
1 cup firmly packed brown sugar
1/2 cup finely ground walnuts
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt (opt)
3 cups Quaker Oats
1/2 cup mini chocolate chips
1. Heat oven to 350 degrees F.
2. Beat together margarine and sugar until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Grind nuts to the consistency of coarse sand (undetectable by children).
6. Stir in oat, chips & walnuts; mix well.
7. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
8. Bake 10 to 12 minutes or until golden brown.
9. Cool 1 minute on cookie sheet; remove to wire rack.
About 4 dozen.
For bar cookies, bake 30 to 35 minutes in ungreased 13x9 inch metal baking pan.
Sandies
1 cup butter or margarine
1/3 cup sugar
2 tsp water
2 tsp vanilla
2 cups sifted flour
1 cup chopped pecans
Cream butter & sugar - add water and vanilla and mix well. Blend in flour and nuts - press into the bowl so firm and chill for 4 hours.
Shape in balls or finger. Bake on ungreased cookie sheet at 325 degrees for approximately 20 minutes. Cool slightly and remove from pan. Roll cookies in confectioners sugar.
Makes approximately 3 dozen.
Chocolate Mint Snow-Top Cookies
1 1/2 cups NESTLE TOLL HOUSE Mint Flavored Semi-Sweet Chocolate Morsels (10 oz. package) **If can't find mint chips - add 1 tsp Mint Extract to regular Semi-sweet chips**
1 1/2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
6 tbsp butter or margarine, softened
1 1/2 tsp vanilla extract
2 eggs
powdered sugar
MICROWAVE: 1 cup morsels on medium, microwave safe bowl on high (100%) power for 1 minute. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool to room temperature. **If adding mint extract add after 1st minute microwave and stir well until mixed well with melted chips.
COMBINE: flour, baking powder and salt in small bowl. I like to sift the flour when combining.
BEAT: sugar, butter and vanilla in large mixer bowl. Beat in melted chocolate. Beat in eggs. Gradually beat in flour mixture. Stir in remaining morsels.
COVER and CHILL: until firm. Shape dough into 1 1/2 inch balls; roll in powdered sugar. Place on ungreased baking sheets.
BAKE: in preheated 350 degree oven for 10-12 minutes or until sides are set, but centers are still slightly soft. Cool for 2 minutes; remove to plate or wire racks to cool completely.
Makes approsimately 3 dozen cookies.