Cowboy Cheeseburger Chowder

 Original Recipe from KBees

Cowboy Cheeseburger Chowder

When soup season hits, this Cowboy Cheeseburger
Chowder is the kind of hearty, cheesy, bacon-studded
comfort that can wrangle even the hungriest appetites.
It’s basically all the best parts of a backyard burger—
ground beef, melted cheddar, smoky bacon—tucked
into a creamy chowder with hash browns and corn.
Cozy enough for a weeknight, crowd-pleasing enough
for game day, and yes, it freezes beautifully (future you
will be thrilled).

prep time: 10 MINS cook time: 45 MINS total time: 55 MINS

INGREDIENTS
Avocado Oil
1/2 medium onion
3 carrots
1/2 - 3/4 cup cooked bacon
1 lb ground beef
4 cups hash browns
2 cups corn
2.5 cups chicken broth
3 Tablespoons butter
3 Tablespoons flour
4 cups whole Milk
8 oz shredded cheddar cheese
1/4 cup sour cream
Salt and pepper
2 Tablespoons Italian seasoning

INSTRUCTIONS

1. Heat a splash of oil in a large pot over medium heat. Add the ground beef, onion, and
carrots. Sprinkle in the salt, pepper, and Italian seasoning. Cook until the beef is browned
and the onions have softened. Drain off any extra grease, if needed.

2. Stir in the cooked bacon, corn, hash browns, and chicken broth. Let the mixture simmer for
10–12 minutes, or until the potatoes are tender and everything is warmed through. (If the
chowder thickens too much, add up to 1 cup of extra broth.)

3. Pour in the milk and let it heat gently while you prepare a quick roux.

4. In a small skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2
minutes, just until golden and nutty. Remove from heat.

5. Stir the roux into the soup, giving it a couple of minutes to thicken.

6. Add the sour cream and cheddar, stirring until melted and creamy. Keep the soup warm but
don’t let it boil.

7. Ladle into bowls and serve with extra cheese on top and slices of sourdough for dunking.

servings: 8

Easy Creme Brulee Recipe

 Original recipe from Sally's Baking

• Ingredients:
• 8 shallow 4-ounce oval ramekins
• 5 large egg yolks
• 3/4 cup (150g) granulated sugar, divided
• 3 cups (720ml) heavy cream or heavy whipping cream*
• 1/2 teaspoon espresso powder (optional but recommended)*
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract*

• Instructions

  1. Preheat oven to 325°F (163°C).
  2. Whisk the egg yolks and 1/2 cup (100g) of granulated sugar together. Set aside. (At this point or before you temper the egg yolks in the next step, bring a small kettle or pot of water to a boil. You’ll need hot water to pour into the baking sheet for the water bath.)
  3. Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract. Remove about 1/2 cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
  4. Place ramekins in a large baking pan. If you don’t have 1 pan large enough, bake them in a couple pans. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a 1/2 inch of the hot water. The baking pan will be hot so use an oven mitt to carefully transfer the pan to the oven.
  5. Bake until the edges are set and centers are a little jiggly. The time depends on the depth of your ramekins. My ramekins are 1-inch and the custard takes 35 minutes. Begin checking them at 30 minutes. For a more accurate sign, they’re done when an instant read thermometer registers 170°F (77°C).
  6. Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
  7. Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving. (Caramelized topping is best enjoyed right away.)
• 
  

Triple Berry Pie - from Tastes Better from Scratch

 See original recipe at https://tastesbetterfromscratch.com/triple-berry-pie/

• ▢Ingredients: 
• homemade pie crust for a 9'' deep dish pan. This recipe makes 2 crusts: one for the bottom and one for the top lattice
• ▢7 cups fresh or frozen raspberries, blueberries and blackberries about 2 ⅓ cups of each type of berry*
• ▢1 cup granulated sugar (plus a little extra to sprinkle on top of the pie)
• ▢1 Tablespoon lemon juice
• ▢4 Tablespoons cornstarch
• ▢2 Tablespoons butter
• ▢1 large egg white beaten with a fork
• Instructions:
• Cook berries: Add berries, sugar and lemon juice to a large saucepan over medium heat. 
• Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it's sweet enough for your liking. I don't like to make mine too sweet, but if you want it sweeter you can add ¼ cup more sugar.)
• Thicken filling: Spoon out about ½ cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. 
• Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
• Cool and add to pie shell. Remove from heat and stir in the butter. Allow to cool for 15 minutes. Pour mixture into unbaked pie shell (in a 9 in deep dish pan).
• Add lattice top or a whole top with holes pricked on top for steam to escape. (See directions for lattice crust below).
• Pinch the edges of the top and bottom pie crusts together and crimp the edge, if you like. Brush a thin layer of beaten egg white over the top of the pie and sprinkle lightly with sugar. 
• Bake at 400 degrees F for 40-45 minutes. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. 
• Remove to a wire cooling rack and allow to cool for several hours. Once cooled completely, you can cut into it or cover it and refrigerate it overnight to serve the next day.
• To make ahead: This pie can be prepared completely 1 day a head of time.  You can also prepare the filling up to 3 months ahead of time and store it in the freezer.  Thaw it overnight in the refrigerator before pouring in unbaked pie crust.

  To freeze: You can freeze the baked pie for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

  Nutrition

  Calories: 268kcalCarbohydrates: 43gProtein: 2gFat: 9gSaturated Fat: 3gCholesterol: 5mgSodium: 138mgPotassium: 80mgFiber: 3gSugar: 24gVitamin A: 100IUVitamin C: 2.7mgCalcium: 13mgIron: 0.9mg
• 
  

Crumble topping for Apple Pie

 Somehow our old recipe was lost, but this is pretty close to what we used to use.

• 1 cup all-purpose flour
• ▢½ cup brown sugar packed
• ▢½ cup granulated sugar
• ▢1 teaspoon cinnamon
• ▢½ cup unsalted butter chilled and cubed
• 
  
• Combine all topping ingredients using a fork until completely mixed and crumbly.

       Top apple slices with topping and pat it down over the apples.

Diced Tomatoes - Canned

 Dice tomatoes (no need to peel or core), add to hot jars, really packing them in. 

Add 1/2 tsp salt to pints, 1 tsp salt to qts as desired.

Add 1 tsp lemon juice to each jar to up acid level. (can't taste in final product)

Waterbath can for 45 minutes.

Cranberry - Apple Relish from Ball Blue Book of preserving

Yield: about 5 half-pints

4 cups cranberries, chopped
1 pound apples, peeled, cored, chopped
2 1/2 cups brown sugar
1 cup water
1/2 tsp cinnamon
1/2 c chopped walnuts (optional)

Combine cranberries, apples, brown sugar and water in a large saucepot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts; cook 5 minutes. Ladle hot relish into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

7 Layer Salad by Janine Michie

1 head of Lettuce
3-4 stalks of Celery
4 Green Onions
4 hard boiled eggs
2 cups frozen peas
2 cups Best Foods mayonnaise
2 cups Grated Fiesta Cheese
1 cup bacon bits

Break up lettuce and put in the bottom of a 9x13 pan

Cut up 3 - 4 stalks of celery and sprinkle over lettuce

Cut up Green onions and sprinkle over the celery

Cut up hard boiled eggs and sprinkle over the other ingredients

Then put frozen peas over the eggs and other ingredients.

Spread mayonnaise over the frozen peas. Then sprinkle cheese and then bacon bits on the top. 

Christmas Crack

1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz  bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large saucepan cook butter, sugar and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Cheesecake dip

8 oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla

Soften cream cheese in microwave safe bowl for 30 sec. blend in remaining ingredients and serve with fruit or add to crepe. 

Crepes

1 c flour
3 eggs
1/2 c milk
1/2 c water
1/4 t salt
2 T butter

Whisk flour & eggs in bowl

Gradually mix in milk & water.

Add salt & butter.

Put 3/4 cup of batter into preheated & buttered pan. Flip when cooked. 

Pudding Cookies

4 1/2 c flour
2 tsp baking soda
2 cups butter (4 cubes)
1 1/2 c brown sugar 
1/2 c white sugar
2 boxes 3.4 oz vanilla instant pudding
4 eggs
2 tsp vanilla
chocolate chips

Preheat oven to 400 degrees

Cream together butter and sugars until light & very fluffy. Beat in pudding mix until combined. Beat in eggs one at a time until fully incorporated, then mix in vanilla.

Stir in chocolate chips & scoop out dough by the spoonful or ice cream soup onto a baking sheet.

Bake for 10-12 minutes.

Buttermilk Syrup

1 cup white sugar
1/2 cup buttermilk
1/2 cup butter
1 tsp baking soda
1 tsp vanilla extract

Heat sugar, buttermilk, and butter in a saucepan over medium heat until the mixture starts to boil, about 5 minutes.

Remove the saucepan from heat and stir baking soda and vanilla into the buttermilk mixture.

Note: Make sure your pan is big enough as the syrup will foam up. Serve this right after you make it because the foam will slowly disappear, and that is the best part of the syrup.

Variations: make a cinnamon syrup by adding 1 tsp. cinnamon, 1 Tbsp huckleberry concentrate, or whatever flavoring you want. 

Creamy White Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 Tbsp garlic powder
1Tbsp oil
2 cans (15 1/2 ounces each) white beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Cup sour cream
1/2 cup heavy cream

In a large saucepan saute chicken, onion  and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies & seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and add sour cream and heavy cream. 

Serve with heated tortillas.

Snacky stuff

Pumpkin seeds, cleaned, baked, fried?
Wheat kernels, cooked, then fried & seasoned
Nasty Emergency Crackers buttered, cinnamon sugared and baked

Veggie Tray

Green Olives
Black Olives
Celery Sticks, sometimes stuffed with peanut butter or cheese (Affiliate link)
Carrot sticks, peeled and finger length
baby sweet pickles
baby dill pickles
Broccoli
Ranch dip in center
Ocassionally radish's
Cauliflower

Served while we waited for the turkey to be done on Thanksgiving and Christmas day. No breakfast served because you didn't want to "spoil your appetite", just grazing on the veggie tray, usually a cookie sheet covered with foil.

Mulled cider

Take a couple of jugs of Apple Juice and heat on pan on stove.

Add Cinnamon Sticks, Clove Seeds (unground),

keep warm on back burner (or crockpot) throughout the day and enjoy.

Enchiladas!

Canned Enchilada sauce
Ground beef, cooked

Wrap mixture in flour tortilla. Cover with sauce. Sprinkle onions on the top of a few because only a few people liked them.

Add grated cheese to top and cook until hot, 20 min. or so (just until cheese is melted)

Fried potatoes

Cube raw or cooked potatoes

Fry in oil stirring with a wooden spoon until cooked through

Can add onions if you are being fancy

Cinnamon Sugar Toast

Toast bread
Butter Bread
Sprinkle sugar/cinnamon mixture on bread

Eat

Mom's Lasagna

Spaghetti sauce with hamburger
Cottage Cheese
Cooked lasagna noodles
Motzarella cheese

Layer and top with remaining sauce and cheese

Cook covered with foil for 60 minutes at  350 degrees, Uncover for the last 15 min. to brown

Liver and potatoes?

I remember my least favorite meal was Liver. Mom and Dad used to make it fairly frequently, probably because it was cheap. It took alot of ketchup to make this go down.

Trying to remember what was served with it.

Liver, dredged in flour and salt/pepper, then fried in pan until browned.

If overcooked it became quite hard and could be substituted for a hockey puck.

Soggy French Toast

lots of milk
1 egg
a loaf of bread

mix egg with lots of milk. Dip slice of bread in milk and cook in a tiny bit of oil until heated through, tho still soggy.

Top with homemade maple syrup. (Mapleline affiliate link maybe?)

Nasty stuff.

Rice and Peaches

I don't have the recipe for this, but I remember Mom using this as a way to use up a bunch of leftover rice.

Take day old rice, and heat in on the stove with milk and sugar and cinnamon until it reaches the consistency of pudding.

Remove from heat and top with sliced canned peaches.

It was one of my favorite recipes growing up, something about the contract of the sweet warm rice mixture and the cold peaches.

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NOTE: This site is once again being maintained. If you have recipes to add, contact Chris. Chuck is unavailable at this time. 12/31/2024

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