Wednesday, October 20, 2010

Chunky-Cheesy Chili

Submitted by Laura Hintze

*This chili was awarded SECOND PLACE in our First Annual Chili Cook-off.


1 lb. hamburger

2 cloves garlic, minced

1 green or red pepper, chopped

½ lb. mushrooms, sliced

½ C. onion, chopped

2 Tab. oil

28-oz. can crushed tomatoes

15-oz. can tomato sauce

2 Tab. chili powder

1 tsp. ground cumin

2 15-oz. cans kidney beans, drained and rinsed

1-2 zucchini, chopped

10-oz. can corn

1 ½ C. cheddar cheese, shredded and divided


Brown hamburger with garlic, peppers, mushrooms, and onions in oil. Drain and add tomatoes, tomato sauce, chili powder, and cumin. Reduce to low heat and add beans, zucchini, and corn. Cook until all vegetables are tender. Add 1 cup cheese. Stir. Top with remaining cheese in bowls.

Remarkable Fudge

Submitted by Shauna Hinckley


• 1 cup butter

• 12 ounces semisweet chocolate chips

• 1 (7 ounce) jar marshmallow creme

• 1 cup chopped walnuts

• 1 teaspoon vanilla extract

• 1 1/4 cups evaporated milk

• 4 cups white sugar


1. Line a 13x9 inch baking dish with foil and butter the foil.

2. In the top half of a double boiler combine the butter or margarine, evaporated milk and sugar. Cook on medium heat for 12 minutes or until it reaches a temperature of 236 degrees F (112 degrees C). Remove from heat and stir in the chocolate chips, vanilla and marshmallow creme. Stir until chocolate chips melt then mix in the chopped walnuts. Spread mixture into the prepared pan. Score into squares while still warm. Refrigerate until firm then cut along the scored lines.

Pumpkin Fudge

Submitted by Shauna Hinckley

*This recipe was awarded FIRST PLACE in our pumpkin desserts category for our cook off.


• 2 tablespoons butter

• 2 1/2 cups white sugar

• 2/3 cup evaporated milk

• 1 cup white chocolate chips

• 7 ounces marshmallow creme

• 3/4 cup canned pumpkin

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract


1. Line a 9x9 inch pan with aluminum foil, and set aside.

2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Black Bean Soup

Submitted by Shauna Hinckley
Recipe by Our Best Bites

1 T olive oil

4 large cloves garlic, roughly chopped

3/4 C diced carrots (about 2 med carrots)

3/4 C diced celery (about 2 ribs)

1 C diced onion (about 1 sm-med onion)

2 cans black beans, rinsed and drained

1 3.5oz can green chilies

2 cans low-sodium beef broth

1 t kosher salt

1/8 tsp black pepper

1/2 t chili powder

1/4 t cumin

1/2 t dry oregano leaves

1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

Dani's Award Winning Sweet n EZ Chili

Submitted by Danica Nelson

*This chili took FIRST PLACE in our First Annual Cooking Club Chili Cook off.
(I often double this and use a pound of ground turkey and add an extra can of kidney beans, another 8 oz. can of tomato sauce, a can of baked beans, and doubling the spices)

1/2 lb. ground turkey

1/2 onion (I use onion flakes)

15 oz. can red kidney beans, undrained

15 oz. can tomato sauce

28 oz. can original baked beans, undrained

Small can mushrooms, drained

1 Tbsp. chili powder

3 tsp. minced garlic

3/4 tsp. garlic powder

1/2 tsp. ground cinnamon

Salt & pepper to taste

Brown ground turkey with onions. Add both cans of beans, tomato sauce and mushrooms. Stir. Add chili powder, garlic, garlic powder, cinnamon, salt & pepper. Stir well. Turn heat to low and simmer an hour or longer. Serves approx. 4-6.

Melissa's Chili

Submitted by Melissa Maxwell

Submitted by Melissa Maxwell

This chili is so easy to make and it's the perfect chili for Frito Pie.  (Fill a plate with Fritos, top with chili, cheese, sour cream, lettuce, guacamole, tomatoes, etc., etc.)

1 lb. ground beef, browned
1 can black beans, undrained
1 can dark red kidney beans, undrained
1 can petite diced tomatoes
3/4 c. salsa
1 package taco seasoning
pinch of sugar

Combine all ingredients in a large soup pot and bring to a boil.  Reduce heat and simmer for at least 30 minutes. 

Dutch Oven Cobbler

Submitted by Amy White

Dump 2 cans of large peaches into the bottom of the dutch oven.

Make up a yellow cake mix as directed on the box.

Pour it over the peaches and bake for about an hour over a hot fire, or in your oven at 350 degrees.

Curry Chicken Salad

Submitted by Amy White

Cook 3 chicken breasts

Pull apart the chicken

Mix around 1 tsp of curry into the chicken

Add 1 cup mayo and mix into chicken

Cut up a bunch of grapes and add them

1 can Mandarin oranges

Add 1 cup of coconut flakes

Add some cut up nuts if you want

Mix it all together and you've got it!

Serve with a yummy bread of some kind.