Chili Mac

1/2 T. olive oil
1 1/2 c. chopped onion
1/2 c. chopped green pepper
2 jalapenos, seeded, de-veined, and chopped (optional) or I just use dried jalapenos
1 lb lean ground beef, cooked, rinsed, and drained
1 lb. sausage (I used sage flavor), cooked, rinsed, and drained, or you can use smoked sausage instead**
2 T. garlic, minced
2 1/2 T. chili powder
1/2 t. cumin
1/4 t. dried oregano
salt and pepper to taste
6-8 oz. can tomato paste (the recipe originally called for 8oz, but I could only find 6 oz)
1 can diced tomatoes, drained
2 small cans chopped green chilies, drained
1 c. water
1 c. beef broth
1 can black beans, rinsed and drained
1 1/2 c. dry macaroni noodles
1 c. shredded cheddar cheese, I've also used Italian or mozzarella cheese

Heat oil in skillet over high heat. Add onions and peppers and cook for 4 minutes or until tender. Add cooked ground beef, sausage, and garlic. Stir in chili powder, cumin, oregano, salt and pepper. Add tomatoes, tomato paste and green chilies. Stir until well mixed. Add water, broth, beans, pasta, and half the cheese. Bring to a boil, stir, cover and reduce heat to a simmer. Simmer for 20 minutes or until pasta is cooked tender. Uncover, stir and simmer, uncovered until desired consistency is reached. Sprinkle remaining cheese on top, cover and cook over low heat until cheese melts. Serve with a garden salad.

Enjoy!

*original recipe from 12 Tomatoes.com
**Mark prefers it with the sage sausage, instead of the smoked sausage. (Too much like jambalaya)

Another Chicken Marsala

1 c. chicken broth
6 boneless skinless chicken breasts, pounded thin
1/3 c. flour
2 T. butter
3 t. olive oil
3 c. sliced portabella mushrooms or 1 large can mushrooms, drained
1 c. Marsala wine
salt and pepper to taste

Season chicken lightly with salt and pepper. Dredge in flour on both sides. Heat 1/3 of the butter & 1 t. oil in skillet over medium-high heat. Add chicken to cover pan. Brown lightly on each side and place on platter. Repeat until all chicken is cooked. Heat remaining butter and add mushrooms, brown on both sides. Add wine and chicken broth. Simmer until sauce forms. Pour over chicken and serve over rice or potatoes if desired

Old Fashioned Fried Corn

6 ears corn (we like silver queen)
3 T. flour
3 t. sugar
1 t. salt
1/4 t. pepper
1 1/2 c. water
3 T. butter

Shuck corn and pull off husks. Cut the corn off the cob with a sharp knife into a large bowl.. Scrape up and down the cob with a spoon or knife to milk the cob. Combine flour, sugar, salt, & pepper in a small bowl and add water.. Stir with fork or whisk. Melt butter in large heavy skillet. Add corn and flour mixture. Cook over medium-low heat for 20-25 minutes, stirring occasionally to prevent sticking.

Alice's Coconut Cream Pie

3/4 c. sugar
1/3 c. flour
2 c. milk (may use 13.5 oz can coconut milk*)
3 eggs, separated
1 t. vanilla
7 oz. pkg flaked coconut, divided
6 T. sugar
unbaked deep dish pie shell

Bake pricked crust at 400 degrees for 10-13 minutes while making filling. Place sugar and flour in a jar, add milk, and shake to combine. Place in pan. Let mixture heat up. Add beaten egg yolks. Stir until well mixed. Let it cook 10 minutes or until it starts to get thick. Add vanilla. Add half of coconut. Save the other half for the topping. Pour in baked pie shell, that is placed on cookie sheet.

Beat the egg whites until stiff, adding 6 T. sugar. Spread on pie, sprinkle with remaining coconut, and bake in 300 degree oven until nice and brown. About 15 minutes*. Remove from oven on cookie sheet and cool. Place pie in refrigerator 3-4 hours, or overnight, until set completely.

*If you use coconut milk, bake for 35-45 minutes, instead of 15 minutes, to allow custard time to firmly set. (Coconut milk will liquify while cooking in the pan)

**This recipe can be doubled to make 2 pies.

Lazy Cookies

1 box yellow cake mix*
2 eggs, beaten
5 T. butter, melted
2 c. mini M & M's or mini chocolate chips*

Combine all ingredients and pour in a sprayed 9 x 13 pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes. Cut into bars. Enjoy!

*May substitute other cake mixes & mix-ins for a variety of cookies: 

Strawberry White Chocolate Chip: strawberry cake mix, white chocolate chips = a strawberries and cream delight!  

Chocolate Peanut Butter: chocolate cake mix, peanut butter chips = peanut butter cup cookies 

M&M: chocolate or vanilla cake mix, M&M’s (can use Halloween, Christmas, Easter colors for more festive looking desserts 

Birthday Cake: white cake mix, sprinkles 

Mint Chocolate: chocolate or vanilla cake, mint M&M's or chopped Andes mints

Pumpkin: spice cake mix, pumpkin morsels or butterscotch chips 

Joan's Cream Cheese Corn

2 ounces of cream cheese

2 ounces of butter (4 T.)

1 can of regular corn (drained)

1 can of white shoepeg corn (drained)

1 can of fiesta corn (drained)

1 can of creamed corn

Melt butter and cheese, add corn, and heat until hot.

Tastes like my Grandmother’s fried corn without all the work!

1-2-3 Cake

1 box angel food cake mix
1 box any flavor cake mix. (I've tried Devil's food, spice, red velvet, strawberry, cherry, lemon, etc..)

Combine both dry mixes together. Do not add any other ingredients. Store in airtight container. To make: place 3 T. cake mixture in a microwaveable cup, add 2 T. water. Stir. Cook for 1 minute in microwave. Top with whipped cream or ice cream if desired.

This could be taken to the office and be a nice little snack cake when a craving hits you : )