Tuesday, July 25, 2006

Berry Crisp

I made this recipe after all the turmoil with Steve's little accident. I used just blueberries and butter and smart choice. I didn't measure stuff because all my measuring cups were dirty. It turned out GREAT! Serverd warm with whipped cream.

Triple Berry Crisp
Submitted by: Polly Giebler
Rated: 5 out of 5 by 117 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Yields: 9 servings
"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great."
3/4 cup fresh blackberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons white sugar
1 cup all-purpose flour

1 cup rolled oats
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at http://allrecipes.com/slowcooker/

Wednesday, July 12, 2006

Chili and Corn Bread

I copied this off the internet cause it looks yummy. I'll let you know how it turns out.

- 3 lbs ground beef (Get as lean as availible, I used my local butchers special grind that is 96% lean)
- 3 Onions, coarsly chopped
- 1 Head of garlic, should be about 12 cloves
- 2 28oz cans of Diced Tomatos (you can use whole or crushed depending on the texture you like, but leave the juice in)
- 2 15oz cans of black beans, drained
- 2 15oz cans of kidney beans, drained
- 1 can chipolte peppers, sliced, with the adobo sauce from can
- 1 12oz bottle of Sierra Nevada Pale Ale (I bought a 24 oz bottle knowing full well that I only needed 50% of it, the other half was consumed during this very preperation!)
- 1 can of beef broth
- 5 Tbsp oregano
- 1/4 cup chili powder
- 1 Tbsp Black Pepper
- 1/2 Tbsp salt
- 1 Tbsp Cumin
- 1 Tbsp Liquid Smoke (entirely optional, the odobo sauce is already sort of smokey, so if you don't love a lot of smokey flavor, don't add this.)
- 2.5 oz Hershey's Special Dark Chocolate (I bought this because it was on sale, you can use any dark chocolate, but I wouldn't recommend using some expensive stuff since all of the complexity would be lost in the chili.)
Beer Chili and Honey Cornbread recipe picture 1

Step 1:

To begin peel you onions and garlic and pour the beer into a big ol pot and get it warming up.
Beer Chili and Honey Cornbread recipe picture 2

Step 2:

Now chop the onions and garlic and get a pan warmed with just a bit of olive oil in the bottom.
Beer Chili and Honey Cornbread recipe picture 3

Step 3:

Toss the onion/garlic mixture into that pan and saute it. Don't be a fool and put this on high heat and burn them. Use a medium heat and only keep them on long enough to turn them translucent, this should take about 10 minuets.
Beer Chili and Honey Cornbread recipe picture 4

Step 4:

Meanwhile you should melt your chocolate in the now warmed beer, make sure you continue to stir so it doesn't melt onto the bottom of that pan.
Beer Chili and Honey Cornbread recipe picture 5

Step 5:

Once the chocolate is melted toss in all of your canned goods and spices, stir that around and dump in your onions/garlic as soon as it is ready.
Beer Chili and Honey Cornbread recipe picture 6

Step 6:

Now brown your beef in the same pan that you did your onions, I used worcestershire on my beef because it rules. Then dump that in and bring it all to a boil, then reduce the heat and let it simmer for at least a half hour. You may want to taste this after it simmers a bit and add more peppers if you want it hotter.
Beer Chili and Honey Cornbread recipe picture 7

Step 7:

While that gets delicious we can make the honey cornbread. Preheat to 350.

1 cup milk
1 cup flour
1 tsp baking soda
2 tsp baking powder
1 egg
1/4 cup honey
1 tsp salt
2 Tbsp oil
1 cup yellow cornmeal
Beer Chili and Honey Cornbread recipe photos 8

Step 8:

Mix you dry ingerients, then wisk you wet ingredients in a seperate bowl. Mix the two together and pour into a greased pan or muffin pan. Bake for about 30 min.
Beer Chili and Honey Cornbread recipe photos 9

Step 9:

About now is where I stick half of it in the freezer and the other half in a crock pot to sit for about 10 hours. Beer chili is always better the next day.