Monthly Archives: June 2008

Easy Chili

I love chili, even when it is warm outside!

Easy Chili
(from Phe/MOM/enon)

3/4 pound ground beef or turkey
1 teaspoon canola oil
2 cups water
1 1/2 cups frozen whole-kernel corn
1 cup of your favorite salsa
2 Tablespoons chili powder
1 Tablespoon sugar
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1 (16-ounce) can dark red kidney beans, drained and rinsed
1 (16-ounce) can chili beans, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Cook the ground beef or turkey in a large Dutch oven or pot that has been oiled with the canola oil. Cook over medium heat until beef or turkey is browned and cooked through, stirring occasionally.

Stir in the water and remaining ingredients; bring the mixture to a boil. Reduce heat; simmer over low heat 25 minutes, stirring occasionally.

– Makes approximately 6 servings (about 1 cup each) –


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Southwestern Bean Patties

These sound yummy!


Southwestern Bean Patties
(from Tiffany)

1 small onion, chopped
1/4 cup chopped green bell pepper
1 garlic clove, minced
5 teaspoons canola oil, divided
1 can (16-ounce) fat-free refried beans
3/4 cup dry bread crumbs
1 can (4-ounce) chopped green chilies, drained
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1/3 cup cornmeal
hamburger buns

1. In large skillet, saute onion, bell pepper, and garlic in 1 1/2 teaspoons oil until tender.
2. In a bowl combine beans, bread crumbs, chilies, cumin, pepper, and onion mixture. Mix well. Shape into patties. Coat with cornmeal.
3. In your skillet, cook patties in remaining oil over medium-high heat for 2-3 minutes on each side.
4. Serve on buns, topped with guac and salsa.

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WW Mini Oreo Cheesecakes

WW Mini Oreo Cheesecake
(from Bobbie)

14 Oreo Cookies, reduced fat
16 ounces fat-free cream cheese
3/4 cup sugar or ½ cup Splenda
1 egg or 1/2 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla extract
12 foil cupcake liners

Preheat oven to 350 degrees.
Place 12 foil cupcake liners into a regular size muffin tin.
Place one Oreo into the bottom of each liner and set the remaining 2 Oreos aside.
In a medium bowl, beat together the cream cheese, Splenda, egg substitute and vanilla until smooth.
Divide the cheese mixture evenly on top of each Oreo. The mixture will be thick, so use your spoon and press down on the batter a little bit once it’s on top of the Oreos so that some of the batter goes down around the cookies.
Crush the remaining 2 cookies into fine crumbs and sprinkle evenly on top of each cheesecake.
Bake for 15-20 minutes or until the center is almost set.
Cool completely, and then refrigerate for 2-3 hours or overnight

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S’more Cupcakes

S’more Cupcakes
(from Cooking is Medicine)

1 ½ cups of graham cracker crumbs (make these in a food processor, I used about 12 rectangles 3/4 cup of flour
2 ½ teaspoons of baking powder
½ cup of oil
¾ cup of sugar
2 eggs
1 teaspoon of vanilla
¾ cup of milk

In a small bowl combine the crumbs, flour and baking powder; set aside. Beat the oil and the sugar in the bowl of an electric mixer until combined. Add the eggs one at a time. Beating well after each addition. Add the vanilla.Alternately add flour mixture with milk, beating well after each addition. Line two muffin tins with 16 cupcake liners total OR place aluminum liners on a baking sheet…no muffin pan required…did you know that?!?! I didn’t! Fill each liner 1/3 full with batter.

Place 7-8 marshmallows on top of each batter.

Top with remaining batter. Be careful not to run out of batter; just be “frugal” with your batter until you’re sure you have enough.

Bake at 350F degrees for 22-25 minutes or until done. Cool in pans or on sheet for 15 minutes. Remove from pans and cool completely on a wire rack.

When cool, ice with chocolate frosting. Before ready to serve, place a small square (each large rectangle will provide 8) in the cupcake. Top with a few marshmallows. Enjoy!

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Crash Hot Potatoes

Crash Hot Potatoes
(from Carrie’s Sweet Life)

Red Potatoes
Olive Oil
Kosher Salt
Black Pepper
Herb of choice

Begin by bringing a pot of salted water to a boil.

Add in as many potatoes as you wish to make, and cook them until they’re fork-tender

Next, generously drizzle olive oil on a sheet pan.

This will mean the difference between the potatoes sticking and not sticking, so don’t be shy here.

When the potatoes are tender, place them on the cookie sheet…

…Giving them plenty of room to spread out.

Next, grab your potato masher and gently press down on the potato until it slightly mashes…

Then rotate the masher 90 degrees and finish flattening it. Of course, you don’t want to absolutely smash it into the pan-you want it almost to resemble a cookie.

Repeat until all are flattened. And really, I don’t know why you couldn’t use the bottom of a glass for this step if you don’t have a potato masher. The surface might not be as textured and interesting, but I think it still might work.

Next, brush the tops rather generously with olive oil.

Next, grab some Kosher salt. You can use regular salt, but I’d really recommend using kosher. It adheres to the potatoes more easily and really flavors them nicely without getting too salty.

Remember: potatoes need salt. Don’t skimp!

Be ye ever as generous with fresh ground black pepper.

Now, you can grab some chives…or thyme…or whatever herbs you have available.

Whatever herb you use, just chop it pretty finely and sprinkle over the top.

Now throw them onto the top rack of a very hot (450-degree) oven, and cook them for 20-25 minutes…

…Or until they’re golden and crispy and sizzling.

*recipe, and recipe text copied from Pioneer Womans Blog.

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Cheeseburger and Fries Casserole

Cheeseburger and Fries Casserole
(from …and a cookie for dessert)

1 pound lean ground beef
salt and pepper to taste
garlic powder to taste
burger seasoning to taste
a few shakes of Worchestire sauce
1/2 (10.75 ounce) can condensed cheddar cheese soup
3/4 (10.75 ounce) can condensed cream of mushroom soup
1/2 (16 ounce) package frozen French fries
1 cup shredded Cheddar cheese


Preheat the oven to 375 degrees F (190 degrees C).
Bake french fries on baking sheet for 10 minutes while preparing beef.
In a skillet over medium-high heat, brown the beef. Cook, stirring occasionally until beef is no longer pink. Drain off excess grease, and add seasonings and Worchestire sauce.
Return to the heat, and stir in the mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 8×8 inch baking dish. Cover the ground beef mixture with a layer of partially cooked French fries.
Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

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Coconut Pineapple Upside Down Cake

Coconut Yellow Cake
(from Peabody)

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla
1/2 tsp coconut extract
1/2 cup shredded sweetened coconut

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk.
Add vanilla and coconut extract. Mix until blended; add remaining flour and milk and beat until smooth. Fold in the coconut.

For the Pineapple:

1 medium pineapple, chopped into chunks
1 cup of firmly packed dark brown sugar
1/2 cup unsalted butter

Take brown sugar and butter and combine and melt in a saucepan on medium heat until sugar dissolves and the mixture is bubbly, 2-3 minutes. Pour mixture into a 10 inch diameter cake pan(that has been greased and floured)with 2 inch high sides. Arrange pineapple chunks in a single layer on top of the brown sugar mixture.
Pour batter over the the brown sugar mixture and pineapple.
Place cake middle of the oven and bake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes, run a thin knife around the edge, and invert the cake onto a plate.


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