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."
INGREDIENTS:
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
DIRECTIONS:
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
aside.
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/

Chili and Corn Bread

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

Ingredients:
- 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.

Ingredients:
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.

Strawberry Pie

Strawberry Pie

1 quart of Strawberries
1 cup of water (2/3 then 1/3)
1 cup sugar
3 Tbsp. Corn Starch

Wash and Hall Strawberries
Simmer 1 cup Berries in 2/3 cup water for 3 minutes
Blend Sugar, Cornstarch together
Add 1/3 water and bring to boiling
Stir until clear (stir constantly watch for splattering)
Cool
Put remaining berries in baked pie shell
Cover with the cooked mixture
Decorate with halves of strawberries
Top with whipped cream before serving

Refrigerate for several hours or until jelled

Marinade for Lamb or Beef

Marinade for Beef or Lamb

½ cup catsup
1 tsp salt
2 tbsp steak sauce
2 tbsp sugar
2 tbsp vinegar
2 tbsp worcestershire sauce
¼ cup water
2 tbsp salad oil (canola)

Heat sauce to boiling. Pour over meat and chill overnite.

Balsamic Dressing

Balsamic Dressing (Wendy’s )

½ cup of oil
salt (shake)
pepper (shake)
1/tsp garlic (optional)
½ tsp dijon mustard
3 Tbsp Balsamic Vinegar
pinch of sugar

Green Chile Sauce

1 lb ground pork
3-4 cups water
2 cups roasted green Chile (skinned and seeded and chopped)
1 can chopped tomatoes
2 T chopped onion
1 t salt
clove of garlic chopped fine
1/4 t white pepper
1/4 t Worcestershire sauce

Brown meat, onion, and garlic. Add the water I start with about half. Add chilies, tomatoes, salt,white pepper and Worcestershire sauce. Bring to boil the reduce heat and cook down to consistency you like. You can thicken with corn starch mixed with a little water for thicker sauce.

Bourbon Dogs

1 16oz pkg. Hillshire Farm Lit'l Links any variety
2 cups Ketchup
3/4 Brown Sugar
3/4 cup BOURBON
1 TB. Onion
1/2 cup Water


Combine ingredients and heat for 25 minutes ** in saucepan or 300 degree oven. Links may be heated separately, if desired. Makes appx. 50 appetizers

** I cook on top of stove on low heat for hours the thicker the sauce the better.

Asian Turkey Salad (similar to East Café in Denver)

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
Chow Mein Noodles
1 head iceberg lettuce- rinsed, dried and chopped
½ lb of shaved turkey breast


Directions
1 Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

2 In a large bowl combine the iceberg lettuce cooked and shaved trukey breast. Let chill about 10 minutes, and just before serving add the chow mein noodles. Serve in salad bowls and offer the dressing in a pour able container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Banana Bread

1 3/4 cups flour
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
1/3 cup shorting

2/3 sugar
2 eggs well beaten
3-4 ripe mashed bananas
1/2 cup chopped pecans


Sift together flour, baking powder, soda, and salt. Beat shortening until creamy; add sugar gradually, beating until light and fluffy. Add eggs and beat well. Add flour mixture alternating with banana mixture beating after each addition until smooth. Pour into well greased bread pan. Bake for 1 hour @ 350.

I usually double the recipe.

Orange Flavored Chicken

Janet's Orange Flavored Chicken
2/3 cup of sugar
4 Tbsp. of soy sauce
2/3 cup of water
2 Tbsp. of Hot Garlic Sauce (I adjust for taste a little HOT)
The skin of an Orange
Mix the above ingredients and simmer.

4-6 boneless, skinless chicken breasts cut into large bite size pieces removing all fat.
Mix 2/3 cup of flour and 2Tbls of cornstarch in zip lock bag. Throw chicken pieces in and shake till chicken is covered.
Fry chicken in veg oil till cooked through (don't over cook) you want chicken tender
Place chicken on paper towel and pour off extra oil. Keep the flour/cornstarch stuff in bottom of pan to thicken sauce.
Pour sugar mixture into that pan and heat. If you need to add a little flour/cornstarch mixture that you make into paste in to the sauce to thicken. You don't want it runny.
Put chicken back in pan and heat.
Serve over rice.