Individual Veggie Quiche Cups To-Go

I don't know about you, but I get so bored with my breakfast routine. I mean, I seem to get stuck in a rut of the same-ol'-same-ol' over, and over, and over, and over ... which is further complicated by the fact that I try to eat low-carb for breakfast. Carbs and I just aren't good friends in the morning.

Well, guess what? ...

Continue Reading >>

I don't know about you, but I get so bored with my breakfast routine. I mean, I seem to get stuck in a rut of the same-ol'-same-ol' over, and over, and over, and over ... which is further complicated by the fact that I try to eat low-carb for breakfast. Carbs and I just aren't good friends in the morning.

Well, guess what? ...

Continue Reading >>

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Cheesy Bacon Lentils

So Hurricane Sandy has come and gone, and we were among the very fortunate ones.

We had steady rain for probably 55 hours straight and some heavy wind, especially last night, but while the news of our region was filled with videos and photos of flooded streets and buildings, nearly submerged cars, and gigantic waves, we are far enough removed from low ground and water that we weren't really affected at all.  We didn't even lose power, which was my greatest concern.

But our prayers are definitely with those who were so devastated by the storm - I can only imagine how difficult it must be.

We actually got to enjoy some extra time with Grant - since the Army post where he works was closed yesterday.I know some people go a little stir crazy when they are house-bound for a few days, but I really enjoy it.  With no option of really going out, we got stuff done around the house and I spent some time cooking and baking.

I made cheesy potato soup for our lunch yesterday, a delicious new peanut butter banana bread (that ended up getting eaten before I took photos - guess I'll have to make it again!), simmered chili in the crockpot today, and baked a couple of new desserts for a dinner with friends tomorrow.  Yep, our house has smelled pretty good the past couple of days!

Anyways.
After posting a lot of sweets lately, I figured I'd better even the tables a little and show you we don't only survive on sugar and butter.

There's bacon too!

This simple and frugal dish combines our favorite breakfast meat with lentils, onion, and cheese and a few spices...couldn't get much easier than that.  And the entire family really liked it.  For two dinners in a row.
That makes it a success, in my book.

You could make it vegetarian if you wanted - I'm sure it would still be tasty - but honestly, we enjoyed it so much with the smoky flavor of the bacon, I don't think I'll ever leave it out.

Serve with a nice green salad and some bread if you like.

Cheesy Bacon Lentils - (adapted from The Cheapskate Cook)

1 (1 lb) package lentils, soaked 24 hours*
4 cups broth (chicken, vegetable, beef) or water
1 medium onion, finely chopped
1 bay leaf
Sea salt and pepper, to taste
6 oz (about 8 or 9 pieces) turkey bacon, cooked and crumbled
2-1/2 cups cheddar cheese, shredded (I use sharp white cheddar)

In a saucepan, combine lentils, broth, onion, and bay leaf.
Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally.
Preheat oven to 400°F.
Drain excess liquid.
Turn off heat, remove bay leaf and add salt, pepper, bacon, and 1-1/2 cups cheese into lentils, stirring until cheese melts.
Evenly spread mixture into a lightly greased casserole dish and top with remaining cheese.
Bake 20-30 minutes until golden and bubbly.

*Soaking the lentils is an optional step.  It's an easy way to help your body digest the nutrients found in the lentils.  The day before making this dish, pour the lentils into a strainer, rinse them with water, and then pour them into a large bowl.  Fill the bowl with filtered water to 1 inch above the lentils.  Allow them to soak for 24-72 hours, changing the water every 12 hours.  Drain the soaking water before using them in this recipe.  If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 5 or 6 cups.

So Hurricane Sandy has come and gone, and we were among the very fortunate ones.

We had steady rain for probably 55 hours straight and some heavy wind, especially last night, but while the news of our region was filled with videos and photos of flooded streets and buildings, nearly submerged cars, and gigantic waves, we are far enough removed from low ground and water that we weren't really affected at all.  We didn't even lose power, which was my greatest concern.

But our prayers are definitely with those who were so devastated by the storm - I can only imagine how difficult it must be.

We actually got to enjoy some extra time with Grant - since the Army post where he works was closed yesterday.I know some people go a little stir crazy when they are house-bound for a few days, but I really enjoy it.  With no option of really going out, we got stuff done around the house and I spent some time cooking and baking.

I made cheesy potato soup for our lunch yesterday, a delicious new peanut butter banana bread (that ended up getting eaten before I took photos - guess I'll have to make it again!), simmered chili in the crockpot today, and baked a couple of new desserts for a dinner with friends tomorrow.  Yep, our house has smelled pretty good the past couple of days!

Anyways.
After posting a lot of sweets lately, I figured I'd better even the tables a little and show you we don't only survive on sugar and butter.

There's bacon too!

This simple and frugal dish combines our favorite breakfast meat with lentils, onion, and cheese and a few spices...couldn't get much easier than that.  And the entire family really liked it.  For two dinners in a row.
That makes it a success, in my book.

You could make it vegetarian if you wanted - I'm sure it would still be tasty - but honestly, we enjoyed it so much with the smoky flavor of the bacon, I don't think I'll ever leave it out.

Serve with a nice green salad and some bread if you like.

Cheesy Bacon Lentils - (adapted from The Cheapskate Cook)

1 (1 lb) package lentils, soaked 24 hours*
4 cups broth (chicken, vegetable, beef) or water
1 medium onion, finely chopped
1 bay leaf
Sea salt and pepper, to taste
6 oz (about 8 or 9 pieces) turkey bacon, cooked and crumbled
2-1/2 cups cheddar cheese, shredded (I use sharp white cheddar)

In a saucepan, combine lentils, broth, onion, and bay leaf.
Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally.
Preheat oven to 400°F.
Drain excess liquid.
Turn off heat, remove bay leaf and add salt, pepper, bacon, and 1-1/2 cups cheese into lentils, stirring until cheese melts.
Evenly spread mixture into a lightly greased casserole dish and top with remaining cheese.
Bake 20-30 minutes until golden and bubbly.

*Soaking the lentils is an optional step.  It's an easy way to help your body digest the nutrients found in the lentils.  The day before making this dish, pour the lentils into a strainer, rinse them with water, and then pour them into a large bowl.  Fill the bowl with filtered water to 1 inch above the lentils.  Allow them to soak for 24-72 hours, changing the water every 12 hours.  Drain the soaking water before using them in this recipe.  If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 5 or 6 cups.

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Broccoli Cheese Chowder

Fall = Soup, Stew, Chili, or Chowder.  I love that soups are one pot, belly-warming dinners that come together in like 30 minutes.  This one is nice & thick & filling.  I made my favorite Garlic Cheese Biscuits to eat with these b/c they are fast to put together & they tasted great with the chowder.  I like this chowder pureed too b/c it sneaks veggies in my kids where most of the time they don't touch them.

Broccoli Cheese Chowder

Recipe altered from Pioneer Woman by: Amber (Dessert Now, Dinner Later!)

• 1/2 onion, diced
• 1/4 cup butter
• 2 Tbsp + 2 tsp flour
• 1 1/2 cups skim milk
• 1 can evaporated milk (equals 1 1/2 cups)
• 2 heads broccoli, cut into florets
• 1 dash nutmeg
• 1 1/2 - 2 cups shredded cheddar cheese (I used mild)
• Salt & Pepper to taste

1. Melt butter in a pot over medium heat, then add onions.  Cook onions for 3-4 minutes, then add flour.  Stir to combine & cook for 1 minute.  Pour in skim & evaporated milks.  Add nutmeg, broccoli, & a small dash of salt, & plenty of black pepper.
2. Cover & reduce heat to low.  Simmer 20-30 minutes, or until the broccoli is tender.  Stir in cheese & allow to melt.  Taste & adjust seasonings if needed.
3. Puree mixture in a blender (dividing mixture in half depending on the size of the blender.)  Return to pot over stove, if needed, for re-heating.  Serve with a sprinkle of cheese.  *Makes about 6, 1 cup servings

Fall = Soup, Stew, Chili, or Chowder.  I love that soups are one pot, belly-warming dinners that come together in like 30 minutes.  This one is nice & thick & filling.  I made my favorite Garlic Cheese Biscuits to eat with these b/c they are fast to put together & they tasted great with the chowder.  I like this chowder pureed too b/c it sneaks veggies in my kids where most of the time they don't touch them.

Broccoli Cheese Chowder

Recipe altered from Pioneer Woman by: Amber (Dessert Now, Dinner Later!)

• 1/2 onion, diced
• 1/4 cup butter
• 2 Tbsp + 2 tsp flour
• 1 1/2 cups skim milk
• 1 can evaporated milk (equals 1 1/2 cups)
• 2 heads broccoli, cut into florets
• 1 dash nutmeg
• 1 1/2 - 2 cups shredded cheddar cheese (I used mild)
• Salt & Pepper to taste

1. Melt butter in a pot over medium heat, then add onions.  Cook onions for 3-4 minutes, then add flour.  Stir to combine & cook for 1 minute.  Pour in skim & evaporated milks.  Add nutmeg, broccoli, & a small dash of salt, & plenty of black pepper.
2. Cover & reduce heat to low.  Simmer 20-30 minutes, or until the broccoli is tender.  Stir in cheese & allow to melt.  Taste & adjust seasonings if needed.
3. Puree mixture in a blender (dividing mixture in half depending on the size of the blender.)  Return to pot over stove, if needed, for re-heating.  Serve with a sprinkle of cheese.  *Makes about 6, 1 cup servings

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Pumpkin Gingersnap Cookies

Apparently I am on a pumpkin gingersnap kick because any recipe I see with those two words has me making it the next day!  I am still counting down the days until I make my Gingersnap Pumpkin Cheesecake again for Thanksgiving, but in the meantime, these cookies are keeping me cozy.  These cookies are so soft & moist it's hard to eat just one!  Plus they leave your house smelling like the holidays!  I might bake them again soon just for the aroma they waft in my house.  Enjoy!

Pumpkin Gingersnap Cookies

Recipe from Two Peas & Their Pod & adored by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• 1/2 cup pure pumpkin
• 1/4 cup molasses
• 1 large egg
• 1 tsp vanilla
• 2 1/3 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp salt 

1. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.  Add the pumpkin, molasses, egg, & vanilla, mix until well combined. 
2. In a medium bowl, whisk together flour, baking soda, spices, & salt.  Add dry ingredients to wet ingredients & mix until combined.  REFRIGERATE the cookie dough for at least 1 hour.  The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350*F.  Line a baking sheet with a Silpat or parchment paper.  Place sugar in a small bowl.  Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart.
4. Bake for 10-12 minutes, or until cookies look cracked & set at the edges.  The cookies will still be soft.  Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Apparently I am on a pumpkin gingersnap kick because any recipe I see with those two words has me making it the next day!  I am still counting down the days until I make my Gingersnap Pumpkin Cheesecake again for Thanksgiving, but in the meantime, these cookies are keeping me cozy.  These cookies are so soft & moist it's hard to eat just one!  Plus they leave your house smelling like the holidays!  I might bake them again soon just for the aroma they waft in my house.  Enjoy!

Pumpkin Gingersnap Cookies

Recipe from Two Peas & Their Pod & adored by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• 1/2 cup pure pumpkin
• 1/4 cup molasses
• 1 large egg
• 1 tsp vanilla
• 2 1/3 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground cloves
• 1/2 tsp salt 

1. In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth.  Add the pumpkin, molasses, egg, & vanilla, mix until well combined. 
2. In a medium bowl, whisk together flour, baking soda, spices, & salt.  Add dry ingredients to wet ingredients & mix until combined.  REFRIGERATE the cookie dough for at least 1 hour.  The dough can be chilled for 2-3 days.
3. When you are ready to bake, preheat oven to 350*F.  Line a baking sheet with a Silpat or parchment paper.  Place sugar in a small bowl.  Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart.
4. Bake for 10-12 minutes, or until cookies look cracked & set at the edges.  The cookies will still be soft.  Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

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Pumpkin Apple Streusel Muffins ... 2 fall flavors are perfect together!

It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!

Which has led me to baking with fall flavors. ...

Continue Reading >>

It has been an absolutely beautiful fall week in North Carolina! Well, I guess I shouldn't speak for the entire state ... it is a rather large state ... so, let me rephrase to ... it's been an absolutely beautiful fall week in my part of North Carolina! And the leaves have really starting coming down in our back yard the past two days. I swear, like overnight they all just fell. Yesterday, a back yard of bright green grass ... today, a blanket of orange-and-yellow-and-brown oak leaves. Fall has fallen!

Which has led me to baking with fall flavors. ...

Continue Reading >>

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Puppy Cupcakes - our Girl Turns 7

Tell me these aren't some of the cutest cupcakes you've ever seen.

Go on, tell me.

Ha.  I knew you couldn't.  :)

I took the idea for these straight from Hello Cupcake (which I borrowed from a friend) and Marissa, our little dog lover, couldn't have been more delighted.  The other little girls were pretty excited about them too.  

They're really simple, and not as time consuming as I anticipated.  

Since I don't want to violate any copyright laws or anything, I won't give all the instructions on how to make them.....but I will tell you that you use miniature cupcakes for the heads - and miniature marshmallows for the ears and shaping the nose.  For the tongues, I used tiny bits of pink Mamba candy (Starburst would work just as well), and the eyes and nose were mini Reeses baking bits.  

They were very fun to make and the girls sure had fun eating them!

The biggest activity at the party was cake decorating. 

I had gotten the idea from Glorious Treats months ago and just HAD to do it for Marissa's party.

I baked little cakes for each girl - most were 5" layer cakes, a couple were 4" cakes.  I frosted them with white vanilla buttercream and then set out various sprinkles, candy (I knew those Easter M&Ms I got on clearance would come in handy!), and bags of colored frosting with various tips for the girls to decorate their own cake to their heart's content.

It was SO. MUCH. FUN. to watch them and to see their personalities reflected in their work.

One little guest started out very meticulously working on a design - but by the end she had thrown all caution to the wind and just piled the frosting and candy on as high as she could.  It was hysterical.  

Marissa was very proud of her cake.

All the girls - Marissa, Natalee, Annika, Lydia, Anna, Esther, and Elizabeth. 

An awesome group - just lovely.  

And their cakes were lovely too.  

Here's a look at the food table.

Yeah, not a lot of healthy stuff there.  But they sure enjoyed it!

Honestly, it was one of my favorite parties we've ever had at our house.  

Children in this age range are just a blast to have around.  

I just wish our kids weren't growing up so fast.  

And for the record, I wouldn't recommend having three children born in the same month -  if you can help it.  Not only is it a lot of work planning and pulling off three parties, it's really hard to not gain like 10 lbs with treats like Cinnabon Popcorn and Puppy Chow sitting on my counter.  Not to mention the cake and ice cream. 

Great, now I need to diet going right into the holidays. 

So now we have a *short* 1 month break until the next child's birthday.....

Linked to Trick or Treat Tuesday

Tell me these aren't some of the cutest cupcakes you've ever seen.

Go on, tell me.

Ha.  I knew you couldn't.  :)

I took the idea for these straight from Hello Cupcake (which I borrowed from a friend) and Marissa, our little dog lover, couldn't have been more delighted.  The other little girls were pretty excited about them too.  

They're really simple, and not as time consuming as I anticipated.  

Since I don't want to violate any copyright laws or anything, I won't give all the instructions on how to make them.....but I will tell you that you use miniature cupcakes for the heads - and miniature marshmallows for the ears and shaping the nose.  For the tongues, I used tiny bits of pink Mamba candy (Starburst would work just as well), and the eyes and nose were mini Reeses baking bits.  

They were very fun to make and the girls sure had fun eating them!

The biggest activity at the party was cake decorating. 

I had gotten the idea from Glorious Treats months ago and just HAD to do it for Marissa's party.

I baked little cakes for each girl - most were 5" layer cakes, a couple were 4" cakes.  I frosted them with white vanilla buttercream and then set out various sprinkles, candy (I knew those Easter M&Ms I got on clearance would come in handy!), and bags of colored frosting with various tips for the girls to decorate their own cake to their heart's content.

It was SO. MUCH. FUN. to watch them and to see their personalities reflected in their work.

One little guest started out very meticulously working on a design - but by the end she had thrown all caution to the wind and just piled the frosting and candy on as high as she could.  It was hysterical.  

Marissa was very proud of her cake.

All the girls - Marissa, Natalee, Annika, Lydia, Anna, Esther, and Elizabeth. 

An awesome group - just lovely.  

And their cakes were lovely too.  

Here's a look at the food table.

Yeah, not a lot of healthy stuff there.  But they sure enjoyed it!

Honestly, it was one of my favorite parties we've ever had at our house.  

Children in this age range are just a blast to have around.  

I just wish our kids weren't growing up so fast.  

And for the record, I wouldn't recommend having three children born in the same month -  if you can help it.  Not only is it a lot of work planning and pulling off three parties, it's really hard to not gain like 10 lbs with treats like Cinnabon Popcorn and Puppy Chow sitting on my counter.  Not to mention the cake and ice cream. 

Great, now I need to diet going right into the holidays. 

So now we have a *short* 1 month break until the next child's birthday.....

Linked to Trick or Treat Tuesday

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Chewy Caramel Popcorn

Who doesn't love warm, gooey, chewy caramel popcorn to munch on?  Enough said.

Chewy Caramel Popcorn

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup popcorn kernels, popped
• 1/2 recipe Sweetened Condensed Milk (*follow as written in this recipe) OR 1/2 can store bought Sweetened Condensed Milk
• 1/2 cup sugar
• 1/2 cup powdered milk
• 1/2 Tbsp butter
• 1/4 cup water
• Put sugar & powdered milk in a blender/food processor.  Heat butter & water in the microwave 45 seconds until boiling.  Pour water mixture into blender/food processor & blend until smooth.
• 1 cup + 2 Tbsp brown sugar
• 1/2 cup light corn syrup
• 1/2 cup (1 stick) butter

1. Air pop or microwave kernels in a paper sack (do 1/4 cup at a time to prevent burning, re-using same paper sack.)  Pick out the un-popped kernels.  Put freshly popped corn in a LARGE bowl (or two smaller bowls) with extra room to stir in caramel later.  
2. Combine sweetened condensed milk, brown sugar, corn syrup & butter in a saucepan.  Let boil for 2 1/2 minutes stirring constantly.  Pour over popcorn.  Stir until coated (BE CAREFUL NOT TO BURN YOURSELF WITH THE HOT CARAMEL!).  Enjoy warm!  Store any leftovers in a ziplock bag.

Who doesn't love warm, gooey, chewy caramel popcorn to munch on?  Enough said.

Chewy Caramel Popcorn

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup popcorn kernels, popped
• 1/2 recipe Sweetened Condensed Milk (*follow as written in this recipe) OR 1/2 can store bought Sweetened Condensed Milk
• 1/2 cup sugar
• 1/2 cup powdered milk
• 1/2 Tbsp butter
• 1/4 cup water
• Put sugar & powdered milk in a blender/food processor.  Heat butter & water in the microwave 45 seconds until boiling.  Pour water mixture into blender/food processor & blend until smooth.
• 1 cup + 2 Tbsp brown sugar
• 1/2 cup light corn syrup
• 1/2 cup (1 stick) butter

1. Air pop or microwave kernels in a paper sack (do 1/4 cup at a time to prevent burning, re-using same paper sack.)  Pick out the un-popped kernels.  Put freshly popped corn in a LARGE bowl (or two smaller bowls) with extra room to stir in caramel later.  
2. Combine sweetened condensed milk, brown sugar, corn syrup & butter in a saucepan.  Let boil for 2 1/2 minutes stirring constantly.  Pour over popcorn.  Stir until coated (BE CAREFUL NOT TO BURN YOURSELF WITH THE HOT CARAMEL!).  Enjoy warm!  Store any leftovers in a ziplock bag.

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Maple-Fried Apples & Maple-Mustard Pork Tenderloin

Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
Continue Reading >>

Since moving to The South, I've learned that we fry everything down here. The classic -- fried okra, fried green tomatoes, fried turkey. The new-to-me-but-I-love-it -- fried squash, fried pickles. And the okay-who-thought-of-that? -- fried Oreos. Yes, one of the little local cafes I frequent serves fried Oreos as a dessert. {Oh, and it's totally fabulous! ... in case you were wondering.}

And all these fried things are typically deep-fried. Ya know, in all kinds of smokin' hot oil that the food-of-choice is completely submerged in until it's a crunchy golden brown, oh-so-delicious-but-no-so-great-for-you bite.

So, when I encountered 'fried apples' on a menu one day, ...
Continue Reading >>

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Chess Cake - and our Boy turns 9

So for Corban's birthday this year, he just couldn't decide what he wanted the theme to be.  He's already done Legos.  Swimming.  A skateboard.  Although he loves soccer and basketball, he wasn't interested in either of those being the theme.  Hmmmm.

Finally, after pondering it for days, I presented the idea of a Board Game Party to him.  He loves playing games and never gets the chance to play them with a group of friends - and he was instantly sold on it.

Although he is not super knowledgeable about chess, he does enjoy it and I thought doing a chess cake would be fun.

I got inspiration from Cake Central - and ordered molds for the playing pieces and the board off of Amazon.

From there, it was really very simple.  I used chocolate candy coating - white and dark - to make the pieces. To make them 3D, I had to "glue" two halves together with more chocolate.  I had a few mishaps and had to melt and re-do a few of them, but it wasn't too bad.

The checkerboard was trickier - because keeping the white and dark chocolate from getting into each other's spaces was a lot harder than I anticipated.  The end result was FAR from perfect, but I don't think 9-12 year old boys really care.  ;)

So I made the pieces the week before and stored them in the fridge and freezer.

I baked a 14" square cake (use ~13.5 cups of batter - I made homemade chocolate cake).

Then I just made Chocolate buttercream - a double batch, to which I added some sifted cocoa powder to make it darker brown.

I frosted the cake - put the mold pieces on - and then piped on some accents.  I used the Wilton #17 star tip for the shells and the swirls - and a  #4 round tip for the border around the checkerboard.

Oh, and the cake board is just foam board from the Dollar Tree - cut to a 16" square and covered with foil.  Cheap and easy!

The only downside to the party was that Corban wasn't feeling too well.  He had just come down with a head/chest cold and was just feeling tired and cruddy.  In fact, he didn't even taste his cake until 2 days later.  He just didn't have the appetite.  So sad.  But he loved his party and spending time with his friends.

They started off the evening playing a little basketball.

A good game of Apples to Apples Jr. - listening to them was so funny!

We had a Connect 4 Tournament.....

Corban had a little helper.  What a good big brother.

Isaiah was the winner!!

Corban with Seth and Caleb (brothers).  He had that Lego set built the next morning - despite feeling sick.

Israel and Corban - those Nerf guns are pretty fun!

Will and Corban - and some really cool camping gear. 

Joseph and Isaiah (brothers) with Corban - and a new Superbook video.  Awesome!

Happy 9th Birthday to our Corban! 

Linked to Crazy Sweet Tuesday and Trick or Treat Tuesday

So for Corban's birthday this year, he just couldn't decide what he wanted the theme to be.  He's already done Legos.  Swimming.  A skateboard.  Although he loves soccer and basketball, he wasn't interested in either of those being the theme.  Hmmmm.

Finally, after pondering it for days, I presented the idea of a Board Game Party to him.  He loves playing games and never gets the chance to play them with a group of friends - and he was instantly sold on it.

Although he is not super knowledgeable about chess, he does enjoy it and I thought doing a chess cake would be fun.

I got inspiration from Cake Central - and ordered molds for the playing pieces and the board off of Amazon.

From there, it was really very simple.  I used chocolate candy coating - white and dark - to make the pieces. To make them 3D, I had to "glue" two halves together with more chocolate.  I had a few mishaps and had to melt and re-do a few of them, but it wasn't too bad.

The checkerboard was trickier - because keeping the white and dark chocolate from getting into each other's spaces was a lot harder than I anticipated.  The end result was FAR from perfect, but I don't think 9-12 year old boys really care.  ;)

So I made the pieces the week before and stored them in the fridge and freezer.

I baked a 14" square cake (use ~13.5 cups of batter - I made homemade chocolate cake).

Then I just made Chocolate buttercream - a double batch, to which I added some sifted cocoa powder to make it darker brown.

I frosted the cake - put the mold pieces on - and then piped on some accents.  I used the Wilton #17 star tip for the shells and the swirls - and a  #4 round tip for the border around the checkerboard.

Oh, and the cake board is just foam board from the Dollar Tree - cut to a 16" square and covered with foil.  Cheap and easy!

The only downside to the party was that Corban wasn't feeling too well.  He had just come down with a head/chest cold and was just feeling tired and cruddy.  In fact, he didn't even taste his cake until 2 days later.  He just didn't have the appetite.  So sad.  But he loved his party and spending time with his friends.

They started off the evening playing a little basketball.

A good game of Apples to Apples Jr. - listening to them was so funny!

We had a Connect 4 Tournament.....

Corban had a little helper.  What a good big brother.

Isaiah was the winner!!

Corban with Seth and Caleb (brothers).  He had that Lego set built the next morning - despite feeling sick.

Israel and Corban - those Nerf guns are pretty fun!

Will and Corban - and some really cool camping gear. 

Joseph and Isaiah (brothers) with Corban - and a new Superbook video.  Awesome!

Happy 9th Birthday to our Corban! 

Linked to Crazy Sweet Tuesday and Trick or Treat Tuesday

reade more... Résuméabuiyad

Sweet Potato (or Pumpkin) Banana Cake

I know that pumpkin recipes are all over the place this time of year - and I adore pumpkin like nobody's business.  I refuse to wait for fall to make pumpkin goodies - I make them all year around.

In the past, I have cooked and pureed my own pumpkin and saved it in 2 cup portions in the freezer for whenever I needed it - but in the past couple of years, I've actually started using sweet potatoes instead.

Thanks to my blog friend SnoWhite, I learned that sweet potatoes make an excellent substitute for pumpkin in just about any recipe, and since sweet potatoes can be bought for ridiculous bargains around the holidays, I stock up and make a bunch of puree - for a significant savings over canned pumpkin or even homemade pumpkin puree.

We were cleaning out our freezer recently and I discovered several ziplock baggies of my sweet potatoes hidden away and was inspired to make something.  This cake was the perfect choice.

It's moist and wonderfully spiced with cinnamon and nutmeg - and the banana and sweet potato flavors combine surprisingly well together.  Although it would be very good just plain - or even made into muffins - the cream cheese frosting takes it to a whole new level.

Because, as we all know, cream cheese frosting rocks.

And I love recipes that get extra veggies into my kids - even if it is through cake.

Sweet Potato (or Pumpkin) Banana Cake (adapted from Whipped)

2 eggs

3 small bananas, mashed

1-2/3 cups granulated sugar

1/2 cup expeller pressed coconut oil (or vegetable oil)

1/2 cup vanilla yogurt (or plain)

2 cups sweet potato puree (or canned pumpkin puree)

2 cups white whole wheat flour (or all purpose flour)

2-1/4 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. nutmeg

1/4 tsp. allspice

1 tsp. salt

1-1/4 tsp. baking soda

Frosting:

1 (8 oz) package cream cheese, room temperature

1/4 cup (4 T.) softened butter

2 cups powdered sugar

1 tsp. vanilla extract

Preheat oven to 350°.  Grease a 13 x 9" pan.

Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, yogurt, and sweet potato (or pumpkin) until light and fluffy.

Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt, and baking soda.

Add the dry ingredients to the sweet potato mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it.  Let cool completely before frosting.

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.

Spread on cooled cake.


Linked to Crazy Sweet Tuesday and Crumbs and Chaos/ Seasonal Inspiration

I know that pumpkin recipes are all over the place this time of year - and I adore pumpkin like nobody's business.  I refuse to wait for fall to make pumpkin goodies - I make them all year around.

In the past, I have cooked and pureed my own pumpkin and saved it in 2 cup portions in the freezer for whenever I needed it - but in the past couple of years, I've actually started using sweet potatoes instead.

Thanks to my blog friend SnoWhite, I learned that sweet potatoes make an excellent substitute for pumpkin in just about any recipe, and since sweet potatoes can be bought for ridiculous bargains around the holidays, I stock up and make a bunch of puree - for a significant savings over canned pumpkin or even homemade pumpkin puree.

We were cleaning out our freezer recently and I discovered several ziplock baggies of my sweet potatoes hidden away and was inspired to make something.  This cake was the perfect choice.

It's moist and wonderfully spiced with cinnamon and nutmeg - and the banana and sweet potato flavors combine surprisingly well together.  Although it would be very good just plain - or even made into muffins - the cream cheese frosting takes it to a whole new level.

Because, as we all know, cream cheese frosting rocks.

And I love recipes that get extra veggies into my kids - even if it is through cake.

Sweet Potato (or Pumpkin) Banana Cake (adapted from Whipped)

2 eggs

3 small bananas, mashed

1-2/3 cups granulated sugar

1/2 cup expeller pressed coconut oil (or vegetable oil)

1/2 cup vanilla yogurt (or plain)

2 cups sweet potato puree (or canned pumpkin puree)

2 cups white whole wheat flour (or all purpose flour)

2-1/4 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. nutmeg

1/4 tsp. allspice

1 tsp. salt

1-1/4 tsp. baking soda

Frosting:

1 (8 oz) package cream cheese, room temperature

1/4 cup (4 T.) softened butter

2 cups powdered sugar

1 tsp. vanilla extract

Preheat oven to 350°.  Grease a 13 x 9" pan.

Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, yogurt, and sweet potato (or pumpkin) until light and fluffy.

Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt, and baking soda.

Add the dry ingredients to the sweet potato mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it.  Let cool completely before frosting.

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.  Add the sugar and mix at low speed until combined.  Stir in the vanilla and mix again.

Spread on cooled cake.


Linked to Crazy Sweet Tuesday and Crumbs and Chaos/ Seasonal Inspiration

reade more... Résuméabuiyad

Oreo Cheesecake Cake

My husband isn't picky at all.  So when I asked him what he wanted for his birthday cake, he really had no opinion.  I looked at what ingredients we had laying around & found the recipe for this cake & asked him if it was okay that I make it for him.  Of course he said, "Yes" because he is so easy going & loves anything I make for him.  I have the BEST husband, ever!

Anyway, so just looking at the recipe you might be frightened because it is long & seems too hard, but it really isn't bad when it's broken up into the three parts: cheesecake, cake, frosting.  This is a plan ahead cake; you can't really make it the day of & pull it off unless you are superwoman/man, but it's quite simple & the flavor makes all the details pay off in the end.

I will also add that I had a tiny disaster when I made the chocolate cake.  Apparently my cake pan is 8 1/2" round, not 9" round which is terribly odd.  So I had a slight spill over & all that yummy fluffy, moist chocolate cake had issues coming out of the pan, so I had to resort to a boxed devil's food cake mix I had sitting in my cupboard, thank goodness, and some kind neighbors to take the broken cake off of my hands.  You can tell by the pictures it's devil's food cake because it has a reddish hue.  Anyway, make the cake from scratch because it is awesome, just don't be lazy like me; use a parchment paper circle in the bottom & grease & flour the edges.  You should never have problems when you do that.  The parchment circle really makes a huge difference.

My last thoughts on this cake is that it is rich & sweet.  Cut it into 16 pieces because one slice is plenty of cakey goodness.  The frosting is yummy with the hint of white chocolate, but I made mine too stiff using 5 cups of powdered sugar & only 1/4 cup milk.  Maybe make the frosting a little softer instead of stiff, so you can smooth it out better when you decorate.  It sets up more because of the melted chocolate.  Anyway, good luck!  Have fun with it & enjoy!      

Oreo Cheesecake Cake

Recipe from Erin's Food Files & method slightly edited by: Amber (Dessert Now, Dinner Later!)

CHEESECAKE:

• 1 1/4 lbs (20 oz) bar cream cheese, room temperature (I used just 2[8oz] packages of cream cheese[neufchatel], or 16oz total, & it worked fine.)
• 3/4 cups sugar
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon coarse salt
• 2 large eggs
• 1/2 cup sour cream (I used light)
• 6 coarsely crushed Oreo sandwich cookies

CAKE: (*Make sure you have 9" pans or it might slightly spill over in the oven.)

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

FROSTING:

• 8oz white chocolate (I used white chocolate chips)
• 2 sticks butter, softened slightly to room temperature
• 2 tsp vanilla
• Approx 4-6 cups powdered sugar
• 1/4 - 1/3 cup heavy cream or milk (I used skim milk)

DECORATION:

• 3-4 crushed Oreos
• Extra Oreos for border, etc.

CHEESECAKE:

1. Preheat oven to 325*F. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
2. Cut parchment paper in a circle and line the bottom of the cheesecake pan with the raised side of the bottom insert facing up. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan or rimmed baking sheet. Pour in boiling water to come halfway up side of spring-form pan or as high as you can in your rimmed baking sheet without spilling water in the oven.
3. Bake until just set in center, about 45 minutes. Turn oven OFF.  Let rest in CLOSED oven for 2 hours. Run a paring knife around edge. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and FREEZE OVERNIGHT.

CAKE: (*You can use a box cake mix for this part if you don't want a scratch cake, but this cake is so moist & fluffy!)

1. Heat oven to 350°F. Grease and flour the edges of two 9-inch round pans & cut a parchment circle to fit the bottom.  I also will add a quick squirt of pan spray in the bottom & then add the parchment circle so it stays in place when you pour in the filling.  (I HIGHLY suggest the parchment & flouring method to help remove the cake without any sticking.)
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. *OPTIONAL:  Wrap cakes in plastic wrap & FREEZE OVERNIGHT with cheesecake.  You can leave the parchment circle on if desired, & pull it off when it's frozen.  Having frozen cake really helps to not need a crumb coat when you frost the cake, & it still thaws quickly.

FROSTING:

1. Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melted, remove from heat and set aside to cool slightly. 
2. Meanwhile cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.

ASSEMBLY:

1. Place one layer of cake on cake stand. If desired, frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. 
2. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife (or I used kitchen shears & cut off the overhang.)
3. Frost top of cheesecake with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

My husband isn't picky at all.  So when I asked him what he wanted for his birthday cake, he really had no opinion.  I looked at what ingredients we had laying around & found the recipe for this cake & asked him if it was okay that I make it for him.  Of course he said, "Yes" because he is so easy going & loves anything I make for him.  I have the BEST husband, ever!

Anyway, so just looking at the recipe you might be frightened because it is long & seems too hard, but it really isn't bad when it's broken up into the three parts: cheesecake, cake, frosting.  This is a plan ahead cake; you can't really make it the day of & pull it off unless you are superwoman/man, but it's quite simple & the flavor makes all the details pay off in the end.

I will also add that I had a tiny disaster when I made the chocolate cake.  Apparently my cake pan is 8 1/2" round, not 9" round which is terribly odd.  So I had a slight spill over & all that yummy fluffy, moist chocolate cake had issues coming out of the pan, so I had to resort to a boxed devil's food cake mix I had sitting in my cupboard, thank goodness, and some kind neighbors to take the broken cake off of my hands.  You can tell by the pictures it's devil's food cake because it has a reddish hue.  Anyway, make the cake from scratch because it is awesome, just don't be lazy like me; use a parchment paper circle in the bottom & grease & flour the edges.  You should never have problems when you do that.  The parchment circle really makes a huge difference.

My last thoughts on this cake is that it is rich & sweet.  Cut it into 16 pieces because one slice is plenty of cakey goodness.  The frosting is yummy with the hint of white chocolate, but I made mine too stiff using 5 cups of powdered sugar & only 1/4 cup milk.  Maybe make the frosting a little softer instead of stiff, so you can smooth it out better when you decorate.  It sets up more because of the melted chocolate.  Anyway, good luck!  Have fun with it & enjoy!      

Oreo Cheesecake Cake

Recipe from Erin's Food Files & method slightly edited by: Amber (Dessert Now, Dinner Later!)

CHEESECAKE:

• 1 1/4 lbs (20 oz) bar cream cheese, room temperature (I used just 2[8oz] packages of cream cheese[neufchatel], or 16oz total, & it worked fine.)
• 3/4 cups sugar
• 1/2 tablespoon vanilla extract
• 1/4 teaspoon coarse salt
• 2 large eggs
• 1/2 cup sour cream (I used light)
• 6 coarsely crushed Oreo sandwich cookies

CAKE: (*Make sure you have 9" pans or it might slightly spill over in the oven.)

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

FROSTING:

• 8oz white chocolate (I used white chocolate chips)
• 2 sticks butter, softened slightly to room temperature
• 2 tsp vanilla
• Approx 4-6 cups powdered sugar
• 1/4 - 1/3 cup heavy cream or milk (I used skim milk)

DECORATION:

• 3-4 crushed Oreos
• Extra Oreos for border, etc.

CHEESECAKE:

1. Preheat oven to 325*F. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in vanilla extract and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Fold in crushed Oreos.
2. Cut parchment paper in a circle and line the bottom of the cheesecake pan with the raised side of the bottom insert facing up. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan or rimmed baking sheet. Pour in boiling water to come halfway up side of spring-form pan or as high as you can in your rimmed baking sheet without spilling water in the oven.
3. Bake until just set in center, about 45 minutes. Turn oven OFF.  Let rest in CLOSED oven for 2 hours. Run a paring knife around edge. Remove outer ring of cheesecake pan, but leave metal bottom. Wrap in plastic wrap and FREEZE OVERNIGHT.

CAKE: (*You can use a box cake mix for this part if you don't want a scratch cake, but this cake is so moist & fluffy!)

1. Heat oven to 350°F. Grease and flour the edges of two 9-inch round pans & cut a parchment circle to fit the bottom.  I also will add a quick squirt of pan spray in the bottom & then add the parchment circle so it stays in place when you pour in the filling.  (I HIGHLY suggest the parchment & flouring method to help remove the cake without any sticking.)
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. *OPTIONAL:  Wrap cakes in plastic wrap & FREEZE OVERNIGHT with cheesecake.  You can leave the parchment circle on if desired, & pull it off when it's frozen.  Having frozen cake really helps to not need a crumb coat when you frost the cake, & it still thaws quickly.

FROSTING:

1. Place white chocolate in double boiler over pot of simmering water just until it begins to melt. Stir to fully melted, remove from heat and set aside to cool slightly. 
2. Meanwhile cream butter. Once chocolate has cooled, beat in with butter. Continue to mix at low to medium speed while adding vanilla. Gradually add in cream/milk and powdered sugar, alternating until frosting reaches desired consistency.

ASSEMBLY:

1. Place one layer of cake on cake stand. If desired, frost top with a thin layer of frosting, and a sprinkle of crushed Oreos. 
2. Remove cheesecake from freezer, unwrap, and remove metal bottom of the pan, then peel off parchment paper. Place cheesecake layer on top of the cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 5-10 minutes for the cheesecake to soften, then trim it with a knife (or I used kitchen shears & cut off the overhang.)
3. Frost top of cheesecake with a thin layer of frosting, and a sprinkle of crushed Oreos. Place top layer of cake on top of the cheesecake, and coat entire cake with a layer frosting to act as the crumb coat. Be careful not to get any crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with mini Oreos, crushed Oreos, or any decoration of your choosing. Refrigerate until ready to serve.

reade more... Résuméabuiyad

Sassy Steak Chili

I first made this chili a couple years ago for a church chili cook-off.  I probably went way overboard with excitement over a simple friendly food competition.  I looked up a dozen or more recipes & found one that really stood out to me.  I tweaked it to my likings & I am so pleased with it!  It's hearty with chunks of tender steak, smokey & full of heat, and warming with a hint of sweet.  I ended up winning the award for "BEST Spicy Chili" in our church chili competition; winning a "Chili's" Gift Card for a whopping $10!  But, you know what?  I loved every minute of my little fame.  I think the steak really sets this chili apart from the rest.  Plus it's bold, spicy, mildly sweet & a little sassy!

This recipe is time consuming, but it's worth the effort.  I always get asked for the recipe when we feed our friends this meal, & you will want to share it with your friends because it makes a lot!  That or freeze it for a later meal, which works well too.  Also, this chili may or may not have put one of my friends into labor.  All I know is they came over for my chili dinner one night & she had the baby by the next morning (on her due date!)  Just sayin... this chili is amazing in more ways than one!  Make this for your next tailgate or Halloween party.  It feeds a crowd on the cheap!

*Update 10/30/13: This chili has just won it's 2nd Chili Cook-Off!  BEST Spicy Chili award yet again!  2 for 2!  This is chili is a winner in more ways than one.  I only make it once a year, but I look forward to it every October.  I have also updated the top & bottom photos in this post to hopefully make you excited to try it! :)  

Sassy Steak Chili

Recipe adapted from Jeremy Vohwinkle by: Amber (Dessert Now, Dinner Later!)

• 1 large Green Bell Pepper, medium diced
• 1 large Poblano Pepper, medium diced
• 1 large Sweet Onion, medium diced
• 6 cloves Garlic, minced
• 2 lbs Top Round Steak
• 1 lb roll Jimmy Dean's HOT Sausage
• 1 Tbsp Kosher Salt
• 1 tsp Pepper
• 5 Tbsp (+) Worcestershire Sauce
• 2 Tbsp (+) Hickory Flavored Liquid Smoke
• 1/3 can pureed Chipotle Peppers with Adobo Sauce (about 4-5 peppers)
• 2 (15oz) can's Mild Chili Beans
• 2 (28oz) cans Crushed Tomatoes
• 2 Tbsp (+) Chili Powder
• 5 dashes (+) Tapatio/Tobasco Sauce
• 1 1/2 tsp (+) Cumin
• 1/4 cup sugar

First Day:

1. Chop the peppers & onion, medium dice.  Put chopped vegetables in a LARGE, preferably stainless steel bowl, to prevent staining or flavoring the bowl.  Add minced garlic.
2. Cut the steak into half-inch cubes.  Add to bowl.  Break up sausage into pieces straight into the bowl.  Add kosher salt, black pepper, worcestershire, liquid smoke & chipotle paste.  Rub the marinade through all meat & veggies.  Determine if you need more liquid.  Make sure everything is moist & covered.  I usually end up needing 1-2 Tbsp more liquid, so I'll add extra worcestershire/liquid smoke mixture.  
3. Refrigerate overnight, if possible, but at least 4 hours.

Second Day:

1. After meat has been marinating overnight in the refrigerator, it's time to start cooking.  Give the meat a quick stir to absorb any juices that may have seeped out.  In a large skillet, cook the meat in 3 batches.  If you cram the meat in one pot, it will take longer to cook & you'll end up steaming the meat.  So work in 3 batches.  Each batch will take 7-10 minutes on medium-high heat.  As your meat browns, you'll notice liquid coming out of the meat & veggies, it's fine because that's where a lot of the flavor comes from.  Don't boil it all away, but reduce it a little bit so you don't end up with soup instead of chili; then add meat & liquid straight to a large stock pot.  Continue batches until all meat is browned.  
2. Once all the browned meat is dumped into the stock pot, add the entire cans of chili beans.  Then, add almost one entire can of crushed tomatoes.    Give the pot a stir.  Check the consistency & add more tomatoes, a little at a time, stirring frequently until you reach the desired texture.  It can turn to soup real quickly so go slow when adding the tomatoes.  (I usually end up using 1 1/2 cans for a medium chunky texture.  I like a little bit of liquid to soak up with a breadstick or cornbread.  This particular time I made it using the whole 2 cans, so it would feed a few more people, so it's a little wetter in the pictures than I usually make it.)
3. Now, it's time to season the chili.  Start with 2 Tbsp Chili Powder, 5 dashes of Tapatio/Tobasco, 1 1/2 tsp Cumin, & 1/4 cup Sugar.  It should be pretty spicy from the chipotle peppers, so give it a stir & a taste.  Adjust seasonings as you see fit.  
4. Simmer, covered, for a minimum of 2 hours, but if you have 4 hours, that is the best!  I like to stir the chili every hour or half hour to make sure it's not sticking to the bottom of the pot. (Best to use a non-stick stock pot, if you have one.)  This long, slow cooking process really gives the meat a chance to become very tender, & all the flavors & spices marry beautifully.  Serve with cheese, sour cream, breadsticks/cornbread.  

*Makes at least 1 gallon (16 cups)  
**You can put this chili in the slow cooker!  Marinade the meat overnight, brown the meat in 3 batches, but put the meat in a slow cooker.  Finish the steps as written.  Slow cook on low for at least 4-6 hours.  I did mine for 8-10 & it wasn't over-cooked, still tender & delicious!  I did stir it a couple of times during the day to keep it from boiling too much around the edges.  Enjoy!!!

I first made this chili a couple years ago for a church chili cook-off.  I probably went way overboard with excitement over a simple friendly food competition.  I looked up a dozen or more recipes & found one that really stood out to me.  I tweaked it to my likings & I am so pleased with it!  It's hearty with chunks of tender steak, smokey & full of heat, and warming with a hint of sweet.  I ended up winning the award for "BEST Spicy Chili" in our church chili competition; winning a "Chili's" Gift Card for a whopping $10!  But, you know what?  I loved every minute of my little fame.  I think the steak really sets this chili apart from the rest.  Plus it's bold, spicy, mildly sweet & a little sassy!

This recipe is time consuming, but it's worth the effort.  I always get asked for the recipe when we feed our friends this meal, & you will want to share it with your friends because it makes a lot!  That or freeze it for a later meal, which works well too.  Also, this chili may or may not have put one of my friends into labor.  All I know is they came over for my chili dinner one night & she had the baby by the next morning (on her due date!)  Just sayin... this chili is amazing in more ways than one!  Make this for your next tailgate or Halloween party.  It feeds a crowd on the cheap!

*Update 10/30/13: This chili has just won it's 2nd Chili Cook-Off!  BEST Spicy Chili award yet again!  2 for 2!  This is chili is a winner in more ways than one.  I only make it once a year, but I look forward to it every October.  I have also updated the top & bottom photos in this post to hopefully make you excited to try it! :)  

Sassy Steak Chili

Recipe adapted from Jeremy Vohwinkle by: Amber (Dessert Now, Dinner Later!)

• 1 large Green Bell Pepper, medium diced
• 1 large Poblano Pepper, medium diced
• 1 large Sweet Onion, medium diced
• 6 cloves Garlic, minced
• 2 lbs Top Round Steak
• 1 lb roll Jimmy Dean's HOT Sausage
• 1 Tbsp Kosher Salt
• 1 tsp Pepper
• 5 Tbsp (+) Worcestershire Sauce
• 2 Tbsp (+) Hickory Flavored Liquid Smoke
• 1/3 can pureed Chipotle Peppers with Adobo Sauce (about 4-5 peppers)
• 2 (15oz) can's Mild Chili Beans
• 2 (28oz) cans Crushed Tomatoes
• 2 Tbsp (+) Chili Powder
• 5 dashes (+) Tapatio/Tobasco Sauce
• 1 1/2 tsp (+) Cumin
• 1/4 cup sugar

First Day:

1. Chop the peppers & onion, medium dice.  Put chopped vegetables in a LARGE, preferably stainless steel bowl, to prevent staining or flavoring the bowl.  Add minced garlic.
2. Cut the steak into half-inch cubes.  Add to bowl.  Break up sausage into pieces straight into the bowl.  Add kosher salt, black pepper, worcestershire, liquid smoke & chipotle paste.  Rub the marinade through all meat & veggies.  Determine if you need more liquid.  Make sure everything is moist & covered.  I usually end up needing 1-2 Tbsp more liquid, so I'll add extra worcestershire/liquid smoke mixture.  
3. Refrigerate overnight, if possible, but at least 4 hours.

Second Day:

1. After meat has been marinating overnight in the refrigerator, it's time to start cooking.  Give the meat a quick stir to absorb any juices that may have seeped out.  In a large skillet, cook the meat in 3 batches.  If you cram the meat in one pot, it will take longer to cook & you'll end up steaming the meat.  So work in 3 batches.  Each batch will take 7-10 minutes on medium-high heat.  As your meat browns, you'll notice liquid coming out of the meat & veggies, it's fine because that's where a lot of the flavor comes from.  Don't boil it all away, but reduce it a little bit so you don't end up with soup instead of chili; then add meat & liquid straight to a large stock pot.  Continue batches until all meat is browned.  
2. Once all the browned meat is dumped into the stock pot, add the entire cans of chili beans.  Then, add almost one entire can of crushed tomatoes.    Give the pot a stir.  Check the consistency & add more tomatoes, a little at a time, stirring frequently until you reach the desired texture.  It can turn to soup real quickly so go slow when adding the tomatoes.  (I usually end up using 1 1/2 cans for a medium chunky texture.  I like a little bit of liquid to soak up with a breadstick or cornbread.  This particular time I made it using the whole 2 cans, so it would feed a few more people, so it's a little wetter in the pictures than I usually make it.)
3. Now, it's time to season the chili.  Start with 2 Tbsp Chili Powder, 5 dashes of Tapatio/Tobasco, 1 1/2 tsp Cumin, & 1/4 cup Sugar.  It should be pretty spicy from the chipotle peppers, so give it a stir & a taste.  Adjust seasonings as you see fit.  
4. Simmer, covered, for a minimum of 2 hours, but if you have 4 hours, that is the best!  I like to stir the chili every hour or half hour to make sure it's not sticking to the bottom of the pot. (Best to use a non-stick stock pot, if you have one.)  This long, slow cooking process really gives the meat a chance to become very tender, & all the flavors & spices marry beautifully.  Serve with cheese, sour cream, breadsticks/cornbread.  

*Makes at least 1 gallon (16 cups)  
**You can put this chili in the slow cooker!  Marinade the meat overnight, brown the meat in 3 batches, but put the meat in a slow cooker.  Finish the steps as written.  Slow cook on low for at least 4-6 hours.  I did mine for 8-10 & it wasn't over-cooked, still tender & delicious!  I did stir it a couple of times during the day to keep it from boiling too much around the edges.  Enjoy!!!

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