The January 25 Recipe Roundup has a decidedly SuperBowl flavor to it: Snackalicious Super Dishes! Pensieve is hosting the recipe party, including great giveaways! Post your favorite recipes and add them to Pensieve’s Mr. Linky after midnight tonight. Join in; the more the merrier!

My guys love chili, and this recipe is a favorite. Giving the pungent seasonings some heat before adding all the rest of the ingredients really pops their flavor and is the start of a great chili. It’s what we’re going to be eating during the SuperBowl. If you’re having a crowd or you want lots of leftovers, double the recipe. Give it a try!

All-American Beef Chili
from America’s Test Kitchen Family Cookbook

2 Tbsp. vegetable oil
2 onions, chopped
1 red bell pepper, chopped
1/4 c. chili powder
1 Tbsp. cumin
1/2 tsp. cayenne pepper
6 garlic cloves, minced
2 lbs. (85% lean) ground beef
2 (15.5-oz) cans kidney beans, rinsed
1 (28-oz.) can diced tomatoes
1 (28-oz.) can tomato puree

Heat oil in large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 tsp. salt. Cook until vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Add the beef and increase the heat to medium-high. Cook, breaking up beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with juice, tomato puree, and 1/2 tsp. salt. Bring to a simmer, cover, and cook for 45 minutes.

Remove the lid and continue to simmer until beef is tender, about 45 minutes. Season with salt and pepper to taste before serving. Serves 8.

I like to serve this chili with a selection of condiments: shredded cheddar cheese, sour cream, sliced scallions, chopped red onion, diced avocado and corn chips.

Many, many years ago when I was a teenager, my mother made huge batches of these cookies for her large family and for friends at church. Last year, my sister surprised me with a copy of the old cookbook our mother used, and now not only can I make the cookies, I can share them (the recipe, that is) with you too. They are a bit putsy, but definitely worth it. Please enjoy!

Butter Horn Cookies

2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1/2 pkg. dry yeast (1 1/2 tsp.)
2 Tbsp. warm water
2 eggs, separated
1/4 c. sour cream
1/2 tsp. vanilla
1/2 c. granulated sugar
1/2 c. finely ground walnuts or pecans
1/2 tsp. almond extract
confectioners sugar

Stir flour, baking powder and salt together in mixing bowl. Cut in butter. Dissolve yeast in water; stir in egg yolks, sour cream, and vanilla. Blend into flour mixture. Refrigerate 1 hour.

Heat oven to 400 degrees. Beat egg whites until foamy; gradually add sugar; beat until stiff. Fold in nuts and almond extract. Divide dough into 4 parts. Roll each part into 9″ circle on board sprinkled with confectioners sugar. Cut each circle into 12 wedges. Spread 1 heaping teaspoonful meringue on each. Roll, beginning at wide end. Place on lightly greased baking sheet (or parchment-lined, which is my favorite), and bake for 10-12 minutes or until golden brown. Sift confectioners sugar over top of each cookie.

Put two warm cookies on a plate. Pour a large mug of freshly brewed coffee. Grab a book. Head to your favorite chair. Ahhhh.

Please head over to Rebecca Writes for other Roundup Recipes!

I’m getting a head start on the December 12 Recipe Roundup, hosted by Rebecca Writes. The theme: Cookies, Bars, and Candy!

Here are a couple of cookie recipes that I’ve posted previously. They’re family favorites, especially at Christmas time. Here’s the link for Gingerbread Cookies and here’s the recipe for Jam-Filled Cookies.

Jam-Filled Cookies

1/2 cup shortening (you can use part butter)
1 cup sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1/4 tsp baking soda
1/2 tsp salt
Raspberry Jam (or your favorite)

Mix shortening, sugar, eggs and vanilla until creamy. In separate bowl, blend dry ingredients together. Add gradually to shortening mixture until well blended. Cover dough with plastic wrap and chill for at least one hour.

Roll dough 1/16 inch thick on lightly floured surface. Cut into desired shapes, cutting two alike for each cookie. Use a tiny heart or other shape to cut the center out of the top layer. Place the bottom piece on a cookie sheet lined with parchment paper. Spread a rounded teaspoon of jam in the center, then place the top of the cookie over the jam. Press the edges with the tines of a fork to seal. Repeat with the remaining dough. Bake in preheated 400 degree oven for 10-15 minutes, depending on size of cookie, or until golden brown. If desired lightly sift with confectioner’s sugar before serving.

I always double this recipe because they disappear quickly, and they are wonderful cookies to share. Please enjoy!

I made a quick supper of this mild chili tonite, and my guys and I enjoyed it. The flavors aren’t very complex, but the condiments add extra zip. It’s easy, quick, and it’s a keeper for me, especially on a busy day. And it’s healthy!

Turkey and White Bean Chili

1 Tbsp. olive oil
1 lb. ground turkey breast
1 medium onion, chopped
4 tsp. chili powder
1 Tbsp. ground cumin
salt and pepper to taste
1 (28 oz.) can diced tomatoes in juice
1 (15 oz.) can cannellini beans, drained and rinsed (or other white beans)

Heat oil in skillet, then add turkey and cook 6-8 minutes until turkey loses its pink color, stirring and breaking it up as it cooks. Add onion and cook 5 minutes. Stir in chili powder and cumin; cook 2 minutes to release flavor. Add tomatoes and their juice, the beans, and 1/2 cup water. Heat to boiling, then reduce heat and simmer uncovered for 10 minutes. Stir occasionally. Serve with condiments of choice: sour cream, cheese, sliced scallions, black olives…you get the picture. Enjoy!

A lazy Saturday morning calls for a special breakfast treat, and this is one of my favorites. It’s delicious and really easy. If you’ve already had breakfast, this also makes a great “breakfast for dinner” dish. Dig in!

Fiesta Eggs

For one serving, or for many, you need:

1 6-8 oz. ramekin, generously sprayed with cooking oil
2 eggs
2 tsp. crumbled bacon
1 Tbsp. grated cheddar cheese
1 snack size flour tortilla
Cilantro or parsley
Sour Cream
Salsa

Spray ramekins well. Cut tortillas in half and place each half, cut side down, in ramekin. The Top will make a U-shaped collar above the top of the ramekin. (It gets toasty and delicious!) Crack two eggs into each ramekin. Top with cheddar cheese and crumbled bacon. Place on baking sheet for easy handling. Bake @ 375 degrees for 20 minutes, or until white of egg is cooked, but yolk is still deliciously soft. To serve, top with dollop of sour cream and a spoonful of salsa. Garnish with sprig of fresh cilantro or Italian parsley. Accompaniments that complete the breakfast (or dinner!) are hash brown potato casserole, fresh fruit, and biscuits, scones or cornbread muffins. Mmmm!

Today is the September Recipe Roundup: Soups and Stews. Our host is Leslie from Lux Venit, so be sure to check out the other recipes you’ll find there! Here’s one of my favorites; you find another here.

Chicken Tortilla Soup

1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. vegetable oil
1 lb. chicken breasts, thinly sliced into bite-size pieces
4 cups chicken broth
1 4 oz. can diced green chilies
1 15 oz. can Italian-style diced tomatoes
1 tsp. lemon pepper
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. cumin
½ tsp. Franks hot sauce
2-4 Tbsp. flour
½ cup water
salt and pepper to taste

Condiments: tortilla chips, sour cream, shredded cheddar cheese, chopped cilantro (optional), additional hot sauce.

In a large saucepan, sauté onion and garlic in oil over medium heat until softened. Add chicken; sauté until no longer pink. Add chicken broth, green chilies, diced tomatoes, lemon pepper, Worcestershire sauce, chili powder, cumin, and hot sauce. Simmer for 20 minutes.

In a small bowl, combine flour with water. Add to soup, straining if lumpy. Bring the soup back to a boil and simmer for 5 minutes, until slightly thickened. Ladle into bowls and top with tortilla chips and condiments. Enjoy!

Today begins another Recipe Round Up, and this month is being hosted by Violet at Promptings. Post your favorite salad recipes and add them to Mr. Linky on her blog, then check out all the other blogs too.

And while we’re talking Round Up, here’s a heads up from Ellen at The Happy Wonderer: “Get your BBQ’s fired up and share your grilling recipes on Thursday August 2nd! I will be hosting the Recipe Round-Up for August. There’s a first time for everything and I hope I don’t Char-grill it too badly! So make sure y’all come back here on August 2nd to share your recipes. If I don’t learn Mr. Linky by then just leave your link to your recipe in the comments and I’ll link on this site to yours. Later in July I’ll post this again with more instructions. ”

Here’s one of my favorite summer salads. You can add or substitute your favorite ingredients to make it your own. Adding cooked, shredded chicken would turn it into a great main dish salad for a too-warm-to-cook supper.

Southwestern Cornbread Salad

1 (6oz) pkg Mexican cornbread mix (or better, make your own recipe!)
1 (1oz) envelope buttermilk Ranch dressing mix
1 head Romaine lettuce, coarsely shredded
2 large tomatoes, diced
½ red pepper, diced
½ green pepper, diced
1 (15oz) can black beans, rinsed and drained
1 (15oz) can corn, drained well
1/2 c. sliced black olives
12 oz shredded cheddar and/or Monterey jack cheese
6 slices bacon, cooked and crumbled
5 green onions, chopped

Prepare cornbread according to pkg directions. Cool and cut into 1-inch dice. Set aside. Prepare dressing according to pkg directions. In a large clear glass bowl (presentation is part of the enjoyment!), layer half of the cornbread, lettuce, and the next 9 ingredients. Spoon half of the dressing over top. Repeat layers with remaining ingredients. Top with dressing and a final sprinkle of shredded cheese. Cover and chill at least 2 hours before serving. Toss and enjoy!

Making your own custom flavor of ice cream is easy when you start with a carton of ice cream from your freezer. Here’s an example; the varieties are endless!

2 pints vanilla ice cream, slightly softened
1/2 cup plus 2 Tbsp. shredded sweetened coconut, toasted
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-in chunks

To toast coconut: put in non-stick skillet over medium heat; stir frequently and watch carefully so it doesn’t burn. Stir until it turns a pale golden, then remove from pan immediately. Cool.

Using the paddle attachement in your electric mixer, blend ice cream, chocolate, banana chunks and coconut until combined. Press mixture into a 1-qt. airtight container; freeze until firm. Serve scoops of ice cream with a sprinkle of the extra coconut. If you like even more chocolate, here’s a recipe for chocolate ganache that will serve you well.

CHOCOLATE GANACHE

3 Tbsp. light corn syrup
6 oz. heavy cream
12 oz. dark chocolate, chopped into small bits
1/2 tsp. vanilla extract

In a small saucepan combine corn syrup and heavy cream. Bring to a simmer; add the chocolate. Stir until smooth. Remove from heat and add the vanilla. Pour over ice cream and grab a spoon.

Variety is the spice of life. Next time, add a little (taste as you go) espresso powder with the chocolate. Pour over ice cream and head for the porch. Life is about to get good.

Try making your own custom ice cream, and leave a comment to tell me what you added to the ice cream base!

Kim from Hiraeth is hosting this month’s Recipe Roundup, and the featured recipes are appetizers. Here’s my contribution. It’s a common recipe, but it happens to be one of my favorites. Be sure to check out Kim’s blog for more recipes!

SEVEN LAYER TEX-MEX DIP

1 package taco seasoning mix
1 16 oz. can refried beans
1 cup prepared guacamole
2 cups sour cream
1-2 cups salsa (drain some of the juice so it’s not runny)
1/2 cup sliced green onion (add some sliced jalapeno if you like heat)
1/2 cup sliced black olives
2 cups shredded cheese- Cheddar and Montery jack

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
Spread guacamole over the refried beans, then spread sour cream over guacamole. Add layer of salsa, then top with green onion and black olives. Cover with shredded cheddar and monterey jack cheeses. Serve with oven-warmed tortilla chips.

I haven’t posted a recipe for quite a while and this seems to be a good time to share our family’s current favorite soup recipe. It’s easy, quick, healthy and delicious, and the ingredients can be kept on hand to throw together when needed. It makes enough so a family of four will have leftovers. In my world, that’s a good thing. Enjoy!

Spicy (or not, but I certainly recommend it!) Turkey Kielbasa-Vegetable Soup

1 yellow onion, diced
2-4 cloves garlic, minced
3 ribs celery, sliced
2 carrots, halved and thinly sliced
1/2 red or green bell pepper, diced
2 zucchini, halved and sliced
1 pkg. turkey or beef kielbasa (halve, then slice lengthwise, then slice into bite-size pieces)
2 cartons chicken broth
1 can petite diced tomatoes (don’t drain)
1 can white kidney beans (or great northern)
fresh Italian parsley, chopped (optional)
few dashes of hot sauce (I like Frank’s), added to the pot or served on the side according to taste
freshly grated black pepper, kosher salt to taste
Grated cheddar cheese

In a soup pot, saute onions, garlic, celery, carrots and green pepper in small amount of olive oil until almost tender. Add zucchini and kielbasa and cook until mixture melds together and is fragrant. Add broth, tomatoes, and beans. Cover and simmer for 20-30 minutes. Stir in parsley if using. Serve with hot sauce and grated cheese. Add crusty bread, and you’re gonna be happy!

To speed things up or if you don’t have all the fresh veggies on hand, saute onion, garlic and celery, add the kielbasa, then replace the other veggies with a bag or two of frozen mixed veggies. Add them with the broth. This recipe could be done many different ways according to what you like and have on hand. Try adding uncooked pasta toward the end of simmering time; it’s a great addition.