Chilli's Molten Chocolate Chip Cake

My internet is going SUPER slow, but I want to post this while I'm thinking about and before I forget! When I searched, I just found a list of ingredients needed, but no real measurements or anything. I basically just watched this video of this very happy guy below! I'll also post pictures later too, once my internet is working better!



Here is a link to a video that demonstrates what to do. I just saw in a recent summer Family Fun magazine a different way to make it, but this Chilli's version is much easier.

Yum! Yum! Enjoy!

My Favorite Chili Recipe

Emily's Chili

1/2 or 3/4 lb beef
fistful dehydrated onion, or one chopped onion
1/4 tsp garlic powder or 1 clove minced garlic

1/4 c chili powder
1/2 tsp cumin
2 cans diced tomatoes
1 can tomato sauce
1 can kidney beans
1 can black beans
1 can corn (take out a small bowlful for Guy to eat, the rest is for the chili!)

Throw the first three ingredients in the crockpot, turn it to high. Cook several hours (2 or 3 or until brown), then break up with a spoon. Take out grease if you care.

Add in the rest of the ingredients, cook on low 3 or 4 hours or until dinner time. You really can't go wrong unless you leave it on high for 8 hours and burn everything.

Serve with your favorite cornbread, fried tortillas, or corn chips.

Tom's Turkey Recipe- the bomb!

This recipe given to Jessica by Tom Allred, an Amry Sergeant in Mannheim, Germany.

If frozen- put in 1 inch water
If thawed- put in 2 inch water

Use oven bag! Then you don't have to do much at all after prepping the turkey!

Salt- in water around (1-2 TB)
Seasoned Salt- on turkey
Orange slices sprinkled with sage - inside turkey (pack that thing full)
Brown sugar (3/4 of pkg) on top of turkey, packed on
Christmas spice (nutmeg, ginger, & cinnamon) sprinkled on top

Close bag and relax for the rest of Thanksgiving while everyone else stresses about the side dishes, etc.

Pizza!

The Dough:

• 1 pkg active yeast (I figure that is a little less than 1 T or 2 2/3 tsp)
• 1 tsp sugar
• 2 T oil
• 1 c. warm water
• 1 tsp salt
• 2 1/2 c. flour

Dissolve yeast in warm water. Stir in remaining ingredients; beat well with spoon or fork. Let rest 5 minutes. Mix dough and place in cookie sheet. It takes some stretching, but keep trying.
*For one of those jelly roll pans I make 1.5 batches
The Sauce:
I use the sauce I've cooked down over the summer and frozen in zip locks in the fridge.  You can also cheat and use a can or bottle of prepared sauce (I like Bertolli's organic sauce)

If you search google for Pizzamaniac he has some good recipes and it is pretty interesting to see what he creates!

Roast Chicken à la Julia Child

Wash chicken rapidly in hot water, pat dry with paper towels. Season inside cavity with salt, pepper, and anything else you feel like stuffing in there (an onion, an apple, or fresh herbs are good choices). Salt all over and rub with soft butter.

Roast at 425 degrees for 15 minutes, then reduce oven heat to 350 degrees and cook for 30 minutes, and then an addition 7 minutes per pound of meat.

After 1/2 hour, if desired strew cut up onion and carrots and potatoes into pan to roast in chicken juices.

I roast my chickens in my dutch oven without a roasting rack.

Mutti's Pancakes

By request from Michelle:

Mutti's Whole Wheat Pancakes

1 egg
1 cup buttermilk*
2 TBSP oil
1 cup whole wheat flour
1 TBSP honey
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 TBSP milk (if needed, for texture)
1/8 tsp vanilla (optional)

Beat egg, add wet ingredients, then mix in dry ingredients. Cook in skillet or on griddle, with or without butter or oil as desired.

*If you don't have buttermilk (I never do) the next best thing is buttermilk powder, found on the baking aisle or on the breakfast aisle. You add it with the dry ingredients, and add 1 cup water with the wet ingredients in place of buttermilk.
Next best substitution: 1 or 2 TBSP vinegar or lemon juice, and enough milk to make 1 cup, left on the counter for 5 minutes to curdle.

Crispy Breaded Chicken (strips)

This is from America's Test Kitchen and is an AWESOME recipe that Jared & Jessica enjoyed their last week in Wymount. I use it to make chicken parmesan or just plain chicken strips.

1 cup flour (white or wheat)
2 large eggs
3 cups breadcrumbs
4 boneless, skinless chicken breasts, trimmed
Salt and pepper
3/4 cup vegetable oil (I just eyeball the amount)

Pound the chicken to 1/2-inch thickness. Season with salt and pepper.

Dredge in the flour, then dip into the egg, then coat with the breadcrumbs (use three separate dishes to hold the flour, egg, and breadcrumbs)

Heat the oil on medium-high heat until *just* smoking. Add two pieces of the chicken and cook until light golden brown on both sides, 4 to 6 minutes. Note: the chicken should sizzle when it hits the oil. And don't overcrowd the pan or it won't be as cripsy.

Drain on paper towels. For chicken parmesan, place in baking pan and spread with tomato sauce and cheese (swiss or mozzarella). Place in oven at 450 degrees for 5-10 minutes, until cheese is melted and browned. Serve over pasta.