The Grateful Girl Cooks!

18
Jan
2014

Mom’s Old-Fashioned Chili

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Nothing beats a piping hot bowl of Mom’s old-fashioned chili (just how Mom made it), to serve for lunch or dinner on a cold day! Easy to make and tastes delicious!

On a cold, wintry day nothing tastes as good as a big bowl of Mom’s Old-Fashioned Chili…just the way my Mom always made it for us growing up.

The tradition continues, and I’ve been using this family recipe forever! So easy. So GOOD! I think you’ll like it, too.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Make This Chili With Meat OR Vegetarian!

The awesome part is that if you simply omit the meat Mom’s old-fashioned chili can also be a totally vegetarian meal. I know this amazing tidbit because I’ve tried it (we have two vegetarians and a vegan in our family) and they loved this hearty chili, too.

So, grab the ingredients, a wooden spoon, knife, cutting board, a big stockpot (or crock pot) and make a big pot of Mom’s old-fashioned chili. I make Mom’s old-fashioned chili year-round, but it is an especially good comforting and filling dish when it is COLD outside.

Sometimes I leave the meat out of this recipe to make a vegetarian chili when family members (who are vegetarian or vegan) come over for dinner. It tastes wonderful, even without the meat!

It’s EASY To Make Mom’s Old-Fashioned Chili

Making Mom’s old-fashioned chili couldn’t be any easier! Ground beef, onions and green peppers are cooked until meat is cooked through. The meat, onions and peppers are then added to a large soup pot on the stove (or a crock pot) for cooking.

Stir the rest of the ingredients into the pot and cook the chili for about 1½ hours on the stove top, or 5-6 hours in a slow cooker on low heat.

Once done, ladle Mom’s old-fashioned chili into bowls, garnish with sour cream, cheese and cilantro and serve!

Sometimes I change the recipe up and add different quantities of canned beans to this chili, based on what I have in the pantry at the time. You really can’t hurt this delicious chili!

The printable recipe shown below is the standard recipe I use 99% of the time for making a big pot of Mom’s old-fashioned chili!

I can almost smell it cooking away on the stove! It’s also really good garnished with some fresh cilantro, additional grated cheddar cheese, and a small dollop of sour cream!

I hope you enjoy Mom’s Old-Fashioned Chili! It is a great tasting, hearty, filling soup, and I really am confident you (and those you love) will love it!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More Southwest-Inspired SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fabulous soup recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Mom's Old-Fashioned Chili

Prep Time

20 mins

Cook Time

1 hr 30 mins

Total Time

1 hr 50 mins

Nothing beats a piping hot bowl of Mom's old fashioned chili (just how Mom made it), to serve for lunch or dinner on a cold day! Easy to make-tastes delicious!

Category: Soup

Cuisine: Southwest

Keyword: Mom's old-fashioned chili

Servings: 8 servings

Calories Per Serving: 498 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 1/2 lbs. ground beef
1 large brown onion , chopped (go ahead and have yourself a little cry)
1/2 green pepper , chopped
1 large (big, fat one)and 1 small can diced tomatoes (14.5 oz)
1 large can chili beans (or 2 regular sized)
1 can kidney beans (14.5 oz.)
1 can black beans (14.5 oz.)
1 can pinto beans (14.5 oz.)
1 tsp. paprika
2 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
3 TBSP. chili powder
1 1/2 tsp. garlic powder
2-3 tsp. salt (more or less, to taste)
2 tsp. ground cumin
1 tsp. oregano
1 cup water
1 small can tomato paste (I've also used tomato sauce when out of tomato paste)

US Customary - Metric

Instructions

In skillet, brown ground beef, chopped onion and green pepper. Drain off grease.
If you are using a crock pot: Put the browned meat mixture in crockpot; add the rest of the ingredients...(cook on low for 6 hours)
If cooking in a large pot on the stove top, add the browned meat mixture to the rest of the ingredients; simmer (uncovered) for about an hour and a half.
When ready to serve, garnish each serving with grated cheese, a small dollop of sour cream and a sprig of cilantro (optional).

Recipe Notes

This recipe makes a large pot of soup. It will freeze well.

Nutrition Facts

Mom's Old-Fashioned Chili

Amount Per Serving (1 serving)

Calories 498 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Cholesterol 60mg20%

Sodium 2179mg95%

Potassium 1574mg45%

Carbohydrates 52g17%

Fiber 16g67%

Sugar 12g13%

Protein 30g60%

Vitamin A 1400IU28%

Vitamin C 23.3mg28%

Calcium 165mg17%

Iron 8.5mg47%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Jan
2014

Dipped Gingersnaps

categories: Cookies, Desserts, Holidays!

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Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!

This is one of my all-time favorite “go-to” cookie recipes: Dipped Gingersnaps! I ALWAYS make them at Christmas to give away to family and friends. We also end up making them year-round, because they are so easy and delicious!

These delicious molasses cookies are actually soft and chewy, so I’ve never really figured out why that have the word “snap” in them. Rather than waste any brain cells trying to figure it out, I’ve found it best to just go with it. I feel I’m better for it. Hooray for dipped gingersnaps!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How Many Dipped Gingersnaps Will This Make?

This recipe makes approximately 14 dozen dipped gingersnaps, which is a LOT. Never fear – you can easily half the recipe, if you’re not planning to feed an entire village, or eat them all by yourself.

These cookies also freeze very well, so I usually make the whole batch at once and then freeze some for another time. The molasses and ginger flavors permeate these delicious, dipped gingersnaps!

If you choose to dip them in white chocolate icing or drizzle them with glaze, you won’t be sorry!

Many Ways To Make Dipped Gingersnaps

I usually dip half of the cookie in a white chocolate icing, but they can also be drizzled with a light powdered sugar glaze or semi- sweet or white chocolate glaze.

Both methods for either dipping or drizzling dipped gingersnaps are included in the printable recipe below.

You can even dip them in white chocolate, then give your kids some colorful sprinkles to add on top! Look at those cute, dipped gingersnaps!

However you choose to decorate these delicious, dipped gingersnaps, you will LOVE how they taste and how easy they are to make! Hope you will give them a try.

Thank you for stopping by, and I hope you come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.

Looking For More COOKIE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy cookie recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: Laura Kimball, via Taste of Home Magazine

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Dipped Gingersnaps

Prep Time

25 mins

Cook Time

12 mins

Total Time

37 mins

Chewy dipped gingersnaps, drizzled with (or dipped in) white and/or semi-sweet chocolate glaze are classic molasses cookies your family will love!

Category: Cookies

Cuisine: American

Keyword: dipped gingersnaps

Servings: 14 dozen

Calories Per Serving: 55 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1/2 cup molasses
4 cups all-purpose flour
4 tsp. baking soda
1 TBSP. ground ginger (powder)
2 tsp. ground cinnamon
1 tsp. salt
Additional sugar

For dipped cookies:

2 pkgs. (12 oz. each) vanilla baking chips
1/4 cup shortening (Crisco)

For drizzle-glaze cookies:

2 cups powdered sugar
1-2 tsp. warm water (or more till glaze is slightly thin)
1 tsp. vanilla

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, combine sugar and oil; mix well. Add eggs, one at a time, beating well after each addition. Stir in molasses.
In separate bowl, combine dry ingredients; gradually add to the creamed mixture and mix this very well.
Shape dough into 3/4 inch balls (roll the dough between both hands to form a ball) and then roll the cookie ball in sugar (approx 1/3 cup, more or less) in a small bowl.
Place cookies 2 inches apart onto ungreased cookie sheets.
Bake at 350 degrees for 10-12 minutes, or until the cookie springs back when touched lightly. Remove cookies to wire racks to cool.
When completely cooled, you can either dip the cookies or drizzle a thin glaze over them...whatever you prefer. ENJOY!
For dipping: Melt the vanilla chips with shortening in a small pan over low heat. Dip the cookies half way into the mixture, shake or let the excess drip off. Place on waxed paper or foil-lined baking sheets to harden.
For drizzle-glazing: In small bowl, mix powdered sugar, vanilla and warm water till you have a slightly thin glaze, adding more sugar to thicken or a touch more water to thin. Place cookies on foil to catch the glaze that might run off the cookies. Drizzle the glaze on top of cookies. Let harden.

Recipe Notes

Caloric calculation is based on one cookie, dipped halfway in white chocolate coating.

Nutrition Facts

Dipped Gingersnaps

Amount Per Serving (1 cookie)

Calories 55 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 2mg1%

Sodium 48mg2%

Potassium 31mg1%

Carbohydrates 9g3%

Sugar 6g7%

Vitamin A 5IU0%

Calcium 12mg1%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Jan
2014

Fried Chicken, Spicy Mayo and Slaw Sandwich

categories: Chicken, Main Dishes, Sandwiches

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You’re going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe is from Bon Appétit magazine, and tastes fantastic!

So here’s the story… my friend gave me a subscription to Bon Appétit magazine last year. My husband was looking through one of the issues and came upon this recipe for a Fried Chicken, Spicy Mayo and Slaw Sandwich.

Being the nice guy that he is, he hinted mentioned to me (of course rather casually) that it sure sounded good, and was wondering if I thought I could make this recipe. It sounded pretty straightforward, so I made it! Wow! This fried chicken sandwich tastes amazing… let me show you how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Fried Chicken Sandwich

The sandwich calls for fried chicken. I used boneless, skinless chicken breasts which were coated in flour, and buttermilk, and then fried in a skillet (in oil) until done. Large chicken breasts are cut in half, so they cook faster than normal.

The Spicy Slaw

A very easy to make spicy slaw is mixed together to go on the fried chicken sandwich. The slaw has cabbage, hot pepper sauce, garlic, jalapeno, bread and butter pickles and red onions. It’s not too spicy, but it does have a tiny kick to it!

Making The Fried Chicken Sandwich

The fried chicken is placed on a lightly toasted bun which has been spread with a spicy mayonnaise. The fried chicken breast is then added, and is topped with the slaw. Put the top bun on, and you’re ready to enjoy your sandwich! So I did. End of story. Did you enjoy it? Actually, it was fairly easy, and really tastes GOOD! Seriously good. The fried chicken sandwich was fairly easy to prepare, and the taste is unexpectedly wonderful!

My husband and I LOVED it and I have prepared this sandwich a few times since then. Hope you will give it a try, because I think you will really like this delicious fried chicken sandwich. Thanks for stopping by, and I hope you come back again really soon. Have a GREAT day!

Looking For More SANDWICH Recipes?

You can find all of my sandwich recipes in the Recipe Index, located at the top of the page. I have several you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Recipe Source: http://www.bonappetit.com/recipe/fried-chicken-sandwiches-with-slaw-and-spicy-mayo

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Fried Chicken, Spicy Mayo and Slaw Sandwich

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

You're going to love this fried chicken sandwich on a toasted bun, with spicy mayo and slaw. Recipe from Bon Appétit magazine, and tastes fantastic!

Category: Entree

Cuisine: American

Keyword: fried chicken sandwich

Servings: 4

Calories Per Serving: 845 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spicy Mayo:

1 garlic clove , finely chopped
1/2 cup light mayonnaise (can use regular mayo too, of course)
1 Tablespoon Louisiana-style hot pepper sauce

For Slaw:

1/2 small red onion , thinly sliced
1 jalapeno , finely chopped
4 C. thinly sliced green cabbage
1/2 cup Bread and Butter pickle slices , plus 1/4 cup pickle juice from jar

For Fried Chicken and Assembly:

2 cups all purpose flour
1 Tablespoon ground black pepper
1/2 teaspoon salt (plus more for later)
1 cup buttermilk
2 . large chicken breasts (8 ounces each) , cut in half lengthwise
Vegetable or Peanut oil enough to cover bottom of skillet with ½ inch of oil.
4 sandwich rolls (I used Kaiser rolls)
2 TBSP unsalted butter , room temperature (I used regular...whatever!)

US Customary - Metric

Instructions

Make spicy mayo: Mix garlic, mayo and pepper sauce in small bowl. Cover and refrigerate.
Make slaw: In a separate bowl, toss red onion, jalapeno, cabbage, and pickles to combine. Cover and refrigerate.
To make chicken: In a small bowl, whisk flour, black pepper and salt. Set aside. In separate shallow bowl, pour buttermilk. Working with 1 piece of chicken at a time, dredge chicken in flour mixture, shaking off the excess. Then dip the chicken in the buttermilk, letting excess drip back into bowl. Dredge the chicken again in flour mixture, shaking off excess. Set chicken onto a piece of foil while you coat the remaining chicken pieces.
Pour oil into a large, heavy skillet to a depth of at least ½ inch. Place the deep-fry thermometer into the oil so that the bulb is submerged. Heat over medium heat until the thermometer registers 350°. Carefully place the 4 chicken breasts into hot oil. Fry chicken until golden brown and cooked through (approximately 3-4 minutes per side). When done, remove chicken and transfer to a wire rack. Season with additional salt to taste.
Spread the cut sides of the rolls with butter. Heat a large skillet or griddle over medium heat. Working in batches, grill rolls, butter-side down, till lightly brown and crisp (about 1 minute).
To "build" sandwich: Spread bottom of the toasted sandwich roll with 1/4 of the spicy mayo. Then add fried chicken breast, followed by 1/4 of the slaw. Top with other half of roll, and enjoy!

Recipe Notes

You will need a deep-fry thermometer for this recipe.

Nutrition Facts

Fried Chicken, Spicy Mayo and Slaw Sandwich

Amount Per Serving (1 sandwich)

Calories 845 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 18g113%

Cholesterol 98mg33%

Sodium 1192mg52%

Potassium 807mg23%

Carbohydrates 94g31%

Fiber 5g21%

Sugar 11g12%

Protein 39g78%

Vitamin A 580IU12%

Vitamin C 34.8mg42%

Calcium 188mg19%

Iron 5.7mg32%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Jan
2014

Orange Cheese Danish Pastry

categories: Breads, Breakfast, Doughnuts/Pastries

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Enjoy a delicious Orange Cheese Danish Pastry, a buttery, orange-glazed treat filled with orange-flavored cream cheese and ricotta. Recipe makes 2 pastries!
SERIOUSLY- Some mornings you just don’t want a nutritious, healthy breakfast. Period. I know that’s how it is for me some days…I want to eat a healthy breakfast, but… you know how it is. That’s how this recipe for Orange Cheese Danish Pastry came about.

You know how it is at times when you wake up and all you want is a humongous cup of steaming hot coffee and something sweet and “not so good for you”?

It was that way for me one morning, so I went on a search for something tasty that would rock my world (in a “breakfast-y” kind of way), and found this recipe.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How This Orange Cheese Danish Pastry Is Made

I don’t have a lot of photos (sorry-my bad), but the process for making this delicious pastry is fairly simple. An orange-flavored cream cheese and ricotta cheese filling is mixed with other ingredients.

This creamy mixture is then spread down the middle of puff pastry sheets. The pastry dough is sliced and “decoratively draped over the filling in a cross-wise “weaving” sort of way.

The pastries (the recipe make TWO) are then baked until golden brown, and then glazed with an orange-flavored icing. Sliced almonds are also sprinkled over the top! Once the glaze firms up, this incredible tasting breakfast treat is ready to slice and EAT!

This orange cheese danish pastry is fairly easy to make, and is really tasty! Why not give it a try…I think you will be surprised at how delicious it is! Hope you enjoy this Orange Cheese Danish Pastry! Have a great day.

Looking For More PASTRY Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite pastry recipes include:

Interested In More Recipes?

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Recipe adapted from: https://sites.google.com/site/thecomfortofcookingrecipes/orange-cheese-danish-pastry

0 from 0 votes

Orange Cheese Danish Pastry

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

Enjoy a delicious Orange Cheese Danish Pastry, a buttery, orange-glazed treat filled with orange-flavored cream cheese and ricotta. Recipe makes 2!

Category: Breakfast

Cuisine: American

Keyword: orange cheese danish

Servings: 10

Calories Per Serving: 428 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 ounces ricotta cheese
4 ounces cream cheese
1/3 cup sugar
1 large egg
2 Tablespoons butter , softened
1 Tablespoons all-purpose flour
2 teaspoons grated orange rind
1/2 teaspoon vanilla
2 sheets frozen puff pastry , thawed (1 lb.)

ICING:

1/2 cup confectioners sugar (powdered)
1 Tablespoon orange juice

GARNISH:

2 Tablespoon sliced almonds (or you can use walnuts or pecans)(optional)

US Customary - Metric

Instructions

Combine cheeses, sugar, egg, butter, flour, orange rind and vanilla in a large bowl. Beat with a whisk, or an electric mixer on medium speed, until well blended.
Carefully unfold the pastry sheet into a rectangle; place it on a baking sheet.
With a sharp knife make 2-inch deep cuts at 1-inch intervals on the long sides of the pastry. Spread 1/2 of the cheese mixture down the center 3 inches of the pastry.
Crisscross strips over the filling, alternating sides and bringing the strips all the way across the filling.
Repeat process for the second pastry.
Bake in a preheated 400 degree oven approximately 25 minutes or until the bottom of the pastry is golden brown. Remove from oven and cool on a wire rack.
While pastry is cooling down, sift confectioners sugar into the orange juice in a bowl. Mix until the icing is smooth.
Drizzle the mixture over the pastries, then sprinkle with sliced almonds.
Serve and Enjoy!

Nutrition Facts

Orange Cheese Danish Pastry

Amount Per Serving (1 slice (1/10 of total))

Calories 428 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 10g63%

Cholesterol 41mg14%

Sodium 195mg8%

Potassium 85mg2%

Carbohydrates 37g12%

Fiber 1g4%

Sugar 14g16%

Protein 7g14%

Vitamin A 300IU6%

Vitamin C 2.1mg3%

Calcium 53mg5%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Make This Chili With Meat OR Vegetarian!

It’s EASY To Make Mom’s Old-Fashioned Chili

Looking For More Southwest-Inspired SOUP Recipes?

Want More Recipes? Get My FREE Newsletter!

Find Me On Social Media:

↓↓ PRINTABLE RECIPE BELOW ↓↓

How Many Dipped Gingersnaps Will This Make?

Many Ways To Make Dipped Gingersnaps

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Preparing The Fried Chicken Sandwich

The Spicy Slaw

Making The Fried Chicken Sandwich

Looking For More SANDWICH Recipes?

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You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

How This Orange Cheese Danish Pastry Is Made

Looking For More PASTRY Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks