Recipes of the Month

TWO RECIPES FOR THE BIG GAME

I made these eggs ahead of time yesterday for the big game today. I tasted the filling for quality control purposes and it was delicious. I bought bacon already cooked. I’ll heat it up in the microwave today and crumble it over the eggs just before we eat them. You don’t really need a pastry bag to fill the eggs. Just use a small teaspoon like I do. Thanks to FB friend Robin for sharing this recipe.

BACON AND CREAM CHEESE DEVILED EGGS

Ingredients

1 doz. Hard boiled eggs

4 slices of bacon cooked and crumbled

4 oz. softened cream cheese

¼ cup mayo

2 tbs. yellow prepared mustard

Paprika

½ tbs. Worcestershire

Cayenne pepper to taste

Salt and pepper to taste

Directions

1.    Prepare eggs cool and peel

2.    Slice eggs lengthwise

3.    Remove yolks and place in mixing bowl

4.    Add cream cheese, mayo, mustard, Worcestershire, cayenne pepper, salt and pepper to taste to the yolks.  Mix until smooth and creamy. Use hand mixer.

5.    Use pastry bag to fill egg whites or just use a small spoon.

6.    Top with sprinkle of paprika and bacon bits.

7.    Chill 2 hours before serving.

 

CHILI CON CARNE

This is my favorite chili recipe. It can be found in the Betty Crocker Cookbook from the 50s which my mother gave to me many years ago. You can make it as spicy or as non-spicy as you like it.

Ingredients

1 lb. ground beef

1 large onion, sliced

1 green pepper, chopped

1 can (1 lb. 13 oz.—these days it comes as 1 lb. 12 oz. but that’s ok) tomatoes (3-1/2 cups) I just put the whole can in. I used chopped tomatoes also, not whole ones.

1 large or 2 small bay leaves. I forgot these but don’t think it will make a difference at all.

1 to 2 tbsp. chili powder (to taste)

2 tsp. salt

1/8 tsp. cayenne pepper (to taste)

1/8 tsp. paprika

1 can (15-1/2 oz.) kidney beans (save and separate juice to use while cooking)

Directions

Crumble and brown ground beef in heavy skillet (no fat added).

Add onion and green pepper; cook until almost tender.

Add tomatoes and seasonings. Cover. Simmer gently 2 hrs., adding bean liquid and water a little at a time, if needed, to keep consistency of thick soup.

Add kidney beans; heat through.

Remove bay leaves. Serve in small bowls. 6 servings.

It’s sometimes fun to add some shredded cheddar cheese to the warm chili.

Enjoy the game!

 

 

 

 

 

HEESE DEVILED EGGS heart emoticon

You can adjust the ingredients to your own taste.

Ingredients:
1 Dozen Hard Boiled Eggs
4 slices of bacon (cooked & crumbled)
4 oz Softened Cream Cheese
1/4 Cup Mayonnaise
2 TBS Yellow Prepared Mustard
Paprika
1/2 TBS Worcestershire Sauce
Cayenne Pepper To Taste
Salt & Pepper To Taste

1. Prepare eggs. Cool and peel.

2. Slice eggs lengthwise with a knife.

TWO RECIPES FOR THE BIG GAME

I made these eggs ahead of time yesterday for the big game today. I tasted the filling for quality control purposes and it was delicious. I bought bacon already cooked. I’ll heat it up in the microwave today and crumble it over the eggs just before we eat them. You don’t really need a pastry bag to fill the eggs. Just use a small teaspoon like I do. Thanks to FB friend Robin for sharing this recipe.

BACON AND CREAM CHEESE DEVILED EGGS

Ingredients

1 doz. Hard boiled eggs

4 slices of bacon cooked and crumbled

4 oz. softened cream cheese

¼ cup mayo

2 tbs. yellow prepared mustard

Paprika

½ tbs. Worcestershire

Cayenne pepper to taste

Salt and pepper to taste

Directions

1.    Prepare eggs cool and peel

2.    Slice eggs lengthwise

3.    Remove yolks and place in mixing bowl

4.    Add cream cheese, mayo, mustard, Worcestershire, cayenne pepper, salt and pepper to taste to the yolks.  Mix until smooth and creamy. Use hand mixer.

5.    Use pastry bag to fill egg whites or just use a small spoon.

6.    Top with sprinkle of paprika and bacon bits.

7.    Chill 2 hours before serving.

 

CHILI CON CARNE

This is my favorite chili recipe. It can be found in the Betty Crocker Cookbook from the 50s which my mother gave to me many years ago. You can make it as spicy or as non-spicy as you like it.

Ingredients

1 lb. ground beef

1 large onion, sliced

1 green pepper, chopped

1 can (1 lb. 13 oz.—these days it comes as 1 lb. 12 oz. but that’s ok) tomatoes (3-1/2 cups) I just put the whole can in. I used chopped tomatoes also, not whole ones.

1 large or 2 small bay leaves. I forgot these but don’t think it will make a difference at all.

1 to 2 tbsp. chili powder (to taste)

2 tsp. salt

1/8 tsp. cayenne pepper (to taste)

1/8 tsp. paprika

1 can (15-1/2 oz.) kidney beans (save and separate juice to use while cooking)

Directions

Crumble and brown ground beef in heavy skillet (no fat added).

Add onion and green pepper; cook until almost tender.

Add tomatoes and seasonings. Cover. Simmer gently 2 hrs., adding bean liquid and water a little at a time, if needed, to keep consistency of thick soup.

Add kidney beans; heat through.

Remove bay leaves. Serve in small bowls. 6 servings.

It’s sometimes fun to add some shredded cheddar cheese to the warm chili.

Enjoy the game!

 

 

 

 

 

HEESE DEVILED EGGS heart emoticon

You can adjust the ingredients to your own taste.

Ingredients:
1 Dozen Hard Boiled Eggs
4 slices of bacon (cooked & crumbled)
4 oz Softened Cream Cheese
1/4 Cup Mayonnaise
2 TBS Yellow Prepared Mustard
Paprika
1/2 TBS Worcestershire Sauce
Cayenne Pepper To Taste
Salt & Pepper To Taste

1. Prepare eggs. Cool and peel.

2. Slice eggs lengthwise with a knife.

3. Gently remove yolks and place in a mixing bowl.

4. Add cream cheese, mayo, mustard, worcestershire sauce, cayenne pepper to taste, salt, and pepper to the yolks. Mix/mash well until smooth. I used a food processor and it came out SUPER creamy.

5. Scoop mixture into a pastry bag, or resealable gallon bag and fit a tip on if desired. I just used a ziploc bag. No tip required. you can simply cut a small corner of the bag off.

 TWO RECIPES FOR THE BIG GAME

I made these eggs ahead of time yesterday for the big game today. I tasted the filling for quality control purposes and it was delicious. I bought bacon already cooked. I’ll heat it up in the microwave today and crumble it over the eggs just before we eat them. You don’t really need a pastry bag to fill the eggs. Just use a small teaspoon like I do. Thanks to FB friend Robin for sharing this recipe.

 

 

BACON AND CREAM CHEESE DEVILED EGGS

 

Ingredients

1 doz. Hard boiled eggs

4 slices of bacon cooked and crumbled

4 oz. softened cream cheese

¼ cup mayo

2 tbs. yellow prepared mustard

Paprika

½ tbs. Worcestershire

Cayenne pepper to taste

Salt and pepper to taste

 

 

Directions

1.    Prepare eggs cool and peel

2.    Slice eggs lengthwise

3.    Remove yolks and place in mixing bowl

4.    Add cream cheese, mayo, mustard, Worcestershire, cayenne pepper, salt and pepper to taste to the yolks.  Mix until smooth and creamy. Use hand mixer.

5.    Use pastry bag to fill egg whites or just use a small spoon.

6.    Top with sprinkle of paprika and bacon bits.

7.    Chill 2 hours before serving.

 

 

CHILI CON CARNE

This is my favorite chili recipe. It can be found in the Betty Crocker Cookbook from the 50s which my mother gave to me many years ago. You can make it as spicy or as non-spicy as you like it.

Ingredients

1 lb. ground beef

1 large onion, sliced

1 green pepper, chopped

1 can (1 lb. 13 oz.—these days it comes as 1 lb. 12 oz. but that’s ok) tomatoes (3-1/2 cups) I just put the whole can in. I used chopped tomatoes also, not whole ones.

1 large or 2 small bay leaves. I forgot these but don’t think it will make a difference at all.

1 to 2 tbsp. chili powder (to taste)

2 tsp. salt

1/8 tsp. cayenne pepper (to taste)

1/8 tsp. paprika

1 can (15-1/2 oz.) kidney beans (save and separate juice to use while cooking)

Directions

Crumble and brown ground beef in heavy skillet (no fat added).

Add onion and green pepper; cook until almost tender.

Add tomatoes and seasonings. Cover. Simmer gently 2 hrs., adding bean liquid and water a little at a time, if needed, to keep consistency of thick soup.

Add kidney beans; heat through.

Remove bay leaves. Serve in small bowls. 6 servings.

It’s sometimes fun to add some shredded cheddar cheese to the warm chili.

Enjoy the game!