Pantry Chili

My regular chili recipe has about a gazillion ingredients. Don't get me wrong, it's delicious and worth the time and expense to make...BUT this Pantry Chili recipe is wonderful to make when you need something hearty, quick to prepare and with few ingredients. We've all had one of those days when you look at the clock, realize it's 5:30 and you have no idea what you're going to make for dinner. This recipe can come to your rescue!

Pantry Chili

1 lb ground turkey or beef

2 T chili powder

1 can corn, drained

1 can black beans, drained and rinsed

1 can white beans, drained and rinsed

2 cans Ro-Tel or diced tomatoes (do NOT drain these)

2-3 T tomato paste

Shredded cheddar cheese, for serving

In a pot over medium heat, add ground meat and cook until browned. Drain fat. Sprinkle chili powder over meat and stir. Add all the canned veggies and stir well. Lower heat to medium-low and let simmer for about 30 minutes. A few minutes before you want to eat, stir in the tomato paste to thicken the broth. Sprinkle with cheddar cheese and serve!

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Creamed Spinach

Oh. My. Goodness. We practically licked the bowl clean. Even Finley, who usually turns her nose up at most anything green, ate all of her spinach first. To me, that makes this recipe a winner! Also, I worked to lighten up the traditional creamed spinach so that it doesn't actually contain any cream!

Creamed Spinach

1 T olive oil

1/2 small white onion, chopped

2 garlic cloves, minced

10 oz. spinach, fresh or frozen (if using frozen, defrost in microwave & drain thoroughly)

3 oz cream cheese (can use low fat)

3 T grated parmesan cheese

salt & pepper, to taste

In a pan over medium heat, add olive oil and onion. Saute until onion becomes soft and translucent, about 2-4 minutes. Add garlic and cook an additional 30 seconds. Add spinach. Cook spinach, stirring often, until wilted (if using fresh) or until heated through (if using frozen). Stir in cream cheese and continue stirring until it is melted and well combined with the spinach. Add parmesan and stir. Let cook an additional1-2 minutes, so that cheese fully melts. Season with salt and pepper. Serve hot!

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Roasted Tomato Appetizer

The sweetness of the roasted tomato, the creaminess of the cheese and the crunch of the cracker unite to make one delicious appetizer, if I do say so myself! One of my mom's friends brought something similar to a happy hour and I crammed as many of these in my mouth as I could. I absolutely loved it! You can make it with any kind of smallish tomato - I think for a Christmas appetizer, it would be really festive with red tomatoes!

Roasted Tomato Appetizer

1 pkg cherry or orange tomatoes, halved

1 T olive oil

salt and pepper

1 pkg Boursin cheese, any flavor (I have used Garlic & Herb and Black Pepper)

3-4 chives, chopped

1 pkg Carr's crackers

Preheat oven to 300 degrees. In a small bowl, combine tomatoes with olive oil, salt and pepper. Toss together to evenly coat. Spread on a baking sheet cut side up. Roast in oven for about 45 minutes, until soft and slightly browned in some spots. Let cool. (You can use the tomatoes immediately or refrigerate for 1-2 days.)

On a serving platter, place Boursin cheese. Spoon tomatoes over and around cheese. Sprinkle with chives. Serve with crackers.

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Pumpkin Chocolate Chip Bars

First off, my photography is horrible and the pumpkin bars look much yummier than this photo depicts!

I had a get together this afternoon and wanted to bring something festive on which to snack. I remember that a HS friend of mine had a recipe on her blog for pumpkin chocolate chip bars. I looked up the recipe she used and it called for 2 sticks (2 sticks?!?!!) of butter. I kept looking for another recipe that was a little bit healthier. I stumbled on to this little diddy. Here's the really ironic part - the healthier recipe is actually from Paula Deen. Who'd have thunk it?!?

Pumpkin Chocolate Chip Bars

adapted by Erin from Paula Deen

4 eggs

1 2/3 c sugar

1/2 c vegetable oil

1/2 c applesauce

1 15-oz can pumpkin

1 t vanilla

2 c all-purpose flour, sifted

2 t baking powder

1 t baking soda

1 t salt

2 t cinnamon

1/4 t ground ginger

1/4 t ground nutmeg

1 11.5-oz bag of milk chocolate chips

Preheat oven to 350 degrees.

In an electric mixer, combine eggs, sugar, oil, applesauce, pumpkin and vanilla. Mix until well blended.

In a large bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. On low speed, slowly add flour mixture to wet ingredients. Mix until just blended. Using a spatula, fold in chocolate chips.

Pour into a greased 9" x 13" baking dish. Bake in preheated oven for 35-45 minutes or until toothpick inserted in middle comes out with just a few crumbs.

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Party Sandwiches

I've seen this recipe floating around the internet for months but I just got around to trying it. I really liked these little puppies and I think Andrew did too - after all he did eat 5 of them! They were easy and fast to prep so I think they would be a wonderful addition to a party buffet.

Party Sandwiches

adapted by Erin from All Recipes

4 T butter, melted

1 t Worcestershire sauce

2 t Dijon mustard

1/2 t poppy seeds*

1/2 t fennel seeds*

1/2 t dried chives*

12 dinner rolls

1/2 lb shaved deli meat (I used half smoked turkey and half honey ham)

Swiss cheese slices (I only used 3 full slices to cover 12 rolls)

Mayonnaise

Preheat oven to 325 degrees.

In a small bowl, combine butter, worcestershire sauce, mustard and spices. Set aside. (FYI - If you make the butter sauce a few minutes ahead of time, the butter sets up a little, which allows it to better adhere to the top of the dinner rolls.)

To assemble the sandwiches, split each roll in half. Smear mayo on one side of each roll. Top with deli meat, cheese and other half of the dinner roll. Place sandwiches on a baking sheet.

Using a spoon or pastry brush, liberally spread the butter sauce over the tops of the sandwiches. Bake in preheated oven for 20 minutes, or until slightly browned and cheese is melted.

*I used poppy seeds, fennel seeds and dried chives because I had them on hand. I think you could easily substitute any or all of these with your favorite herbs. Some ideas - parsley, basil, sesame seeds, dried onion

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My Favorite Chicken Casserole

When I got married, my mom put together a recipe box of all of our family recipes and a few new ones she thought I'd like. It was a wonderful gift and I use those recipes all the time. This chicken casserole is one of the new recipes that I have grown to absolutely love. I don't make it often as it's not very healthy but sometimes, especially if I need to feed a crowd, I just have to make it. Luckily for me, tonight was one of those times!

My Favorite Chicken Casserole

1 rotisserie chicken, meat removed and chopped

4 T butter

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 small white onion or 1/2 large white onion, chopped

2-3 celery ribs, chopped

1 8-oz pkg fresh mushrooms, sliced or chopped

1/2 lb velveeta, cut into chunks

1/2 t black pepper

1 can reduced sodium cream of mushroom soup

1 3-oz jar stuffed green olives, sliced

1 c chicken broth

12 oz farfalle pasta

Shredded cheddar cheese or breadcrumbs, for topping

Preheat oven to 350 degrees. Bring water to boil for pasta. Cook pasta according to pkg directions.

Meanwhile, in a large saute pan over medium heat melt butter. Add bell pepper, onion, celery and mushrooms. Cook until veggies are soft but not brown, about 10 minutes. Add velveeta and stir until melted. Blend in pepper, soup and olives. Add chicken and broth. Stir until well combined. Pour over cooked and drained pasta. Stir together.

Pour into a greased 9' x 13' casserole dish. Top with shredded cheese or breadcrumbs. Bake in preheated oven 10-15 minutes or until bubbly.

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Thanksgiving Dishes

Just in case you're looking for some Thanksgiving ideas, here are a few that will be on my family's table. I just love the holidays!

Caramelized Onion-Apple Bites - Oh my gosh, these are so good! I've made these several times before and they are the perfect holiday appetizer - delicious, not too heavy (gotta save room for the feast that follows!), a little gourmet, and they can be made ahead of time. Yum!

Holiday Fresh Cranberry Salad - My mom has been making this since I was born, so for me, it just isn't TG without it! It's so good that during high school, one of my friends (ahem, Jennie) would come over after TG dinner just to eat the left-overs!

1 qt fresh cranberries, washed

2 c sugar

1 lb. seedless red grapes

1 pt whipping cream

1 c chopped pecans

Grind cranberries in a food processor and place in a medium bowl. Add the sugar and stir well. Put cranberry mixture in a colander over a bowl, to drain overnight.

The next day, discard the juice. Quarter the grapes and mix them with the cranberries. Refrigerate at least 2 hours. Just before serving, whip the cream until fairly stiff. Fold the whipped cream and pecans into the cranberries and grapes. Serve immediately.

Spinach Madeline - My mother-in-law makes this for holidays and it's fantastic. I'm not even a huge spinach lover but I love this dish!

2 10-oz pkg frozen chopped spinach

4 T butter

2 T flour

2 T chopped onions

1/2 evaporated milk

1/2 t garlic salt

1/2 t celery salt OR 1/4 t garlic powder

1/2 t freshly cracked black pepper

1 t Worcestershire sauce

1/3 lb monterey pepper jack cheese, chopped

fresh breadcrumbs OR panko breadcrumbs, for topping

Preheat oven to 350 degrees. In microwave, cook spinach until steaming hot. Reserve 1/2 c of spinach liquid.

Melt butter in saucepan over low heat. Whisk in flour, stirring constantly until smooth. Add onion and cook until soft but not browned. Slowly add milk and reserved spinach liquid, stirring constantly until smooth and thickened.

Stir in garlic salt, celery salt, pepper, Worcestershire and cheese. Continue stirring until sauce is smooth. Add spinach and stir well to combine.

Pour into a greased 1 1/2-quart casserole dish and top with breadcrumbs. Bake at 350 degrees until heated through and bubbly, about 15-20 minutes.

*Can be made ahead. Put spinach mixture into casserole dish and refrigerate for up to a day. Bake at 350 degrees for 30-40 minutes.

Mashed Potato Casserole - Delicious! This is another one of my MIL's recipes and the holidays are just not complete without these potatoes. Traditional mashed potatoes have taken a backseat to this divine concoction. I love this dish so much!

3 lbs potatoes

1/2 c butter

6 oz cream cheese, at room temperature

1 c sharp cheddar cheese, grated

1 red bell pepper, seeded and chopped

1 bunch green onions, sliced

1/4 c milk

Preheat oven to 350 degrees. Cook potatoes in salted water until tender. Drain potatoes and place in mixing bowl. Add remaining ingredients and mix until well blended. Put in a greased 2-qt casserole dish and bake in preheated oven for 40 minutes.

Pumpkin Cheesecake - I made this last year instead of pumpkin pie and it was decided that this will be the permanent pumpkin pie replacement. It was so silky smooth and deliciously creamy. I'm drooling even thinking about it!

Pumpkin Gingerbread Trifle - I've made this at least twice before and it is fabulous. And so easy. And it can be made ahead of time. What more can you ask for?!? Did I mention it was really, really easy to make and assemble? Just saying...

Here are a few other websites that have some great holiday recipe ideas. Cheers!

Cooking.com

FoodNetwork.com

AllRecipes.com

ThePioneerWoman.com

MyRecipes.com

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