Jami's Chili

I first had Jami's chili on Halloween night, when our girls were just two years old. I've never been a fan of chili, but Jami's won me over! My family loves this recipe! Thanks Jami!

2 tubes Jimmy Dean tube sausage (1 hot, 1 mild)

2 cans black beans, drained

2 cans chili beans, NOT drained

1 can kidney beans, drained

1 can corn

3 cans chopped stewed tomatoes

1 package Lawry's Chili seasoning

Fritos

cheddar cheese

onions, chopped

Brown meat, drain and add seasoning packet, stirring to coat.

Add to meat, beans, corn, and tomatoes to a crockpot.

Add water if it looks too thick.

Cook on      for    hours.

To serve, top with Fritos, cheese and onions.

From the Kitchen of: Jami, Goodyear, AZ

New Orleans BBQ Shrimp

Jenny made this for one of our Appetizer Nights, seemingly ages ago, when it was just Ella & Henry...it's my favorite shrimp marinade!

2/3 cup olive oil

1/3 cup worcestershire sauce

2 teaspoons black pepper

2 teaspoons onion powder

2 teaspoons granulated garlic

2 teaspoons oregano

2 teaspoons chili powder

2 teaspoons kosher salt

2 teaspoons Poultry Magic Seasoning

2 teaspoons Old Bay Seasoning

2 lbs. shrimp 

Mix all ingredients except shrimp.

Store mix at room temperature.

Just before serving, pour sauce over shrimp.

Notes: Also great served on pasta.

From the Kitchen of: Jenny T, Goodyear, AZ 

Tracey's Roast Beef Rounds

Italian bread, sliced

cream cheese

parmesan cheese, shredded

black pepper

roma tomatoes, sliced thin

roast beef, shaved thin

Toast bread (350 for about 3-5 minutes).

Mix cream cheese with Parmesan and black pepper to form a spread. Spread mix on toast. 

Top with a tomato slice and a slice of roast beef. Finish with a bit of shredded Parmesan.

From the Kitchen of: Tracey, Goodyear, AZ

Serena's Yummy Curry Dip

8 oz. cream cheese

1/4 cup chutney

1/4 teaspoon dry mustard

1 teaspoon curry powder

Mix all ingredients. Serve with crackers.

Notes:

You can roll it in toasted almond slices, then roll it into a ball and wrap it in saran wrap and then stick it in the fridge until you serve it.  Or, hollow out a pineapple and serve it in a pineapple boat (drain the pineapple well so it doesn't get the dip soggy).

From the Kitchen of: Serena, Goodyear, AZ

Roasted Buttery Pecans

1 lb. pecan halves, about 4 heaping cups

4 tablespoon butter, melted

1/2 teaspoon salt

1 tablespoon light or dark brown sugar

1/4 - 1/2 teaspoon cayenne pepper

Adjust oven rack to middle position and heat 

oven to 350 degrees. Toss pecans with 

melted butter and scatter in a 13-by-9-inch 

baking pan.  Toast, stirring once or twice, 

until fragrant and deep golden brown, about 

15 minutes. 

Mix salt and sugar in a medium bowl, add hot 

pecans, and toss to coat evenly. Return pecans 

to baking pan and continue to toast to melt 

sugar, about 3 minutes longer. Cool slightly 

before serving.

From the Kitchen of: Mary, Goodyear, AZ

Artichoke Dip

1 (14 oz.) jar of marinated artichoke hearts

1 (8 oz.) package of crumbled feta cheese

1 cup of mayonnaise

1/2 cup (or more) of shredded parmesan cheese

1 (2 oz.) jar of diced pimentos (not imperative)

1 clove (or more) of minced garlic

Spoon into a shallow baking dish or a hollowed out loaf of crusty bread. Bake at 350 degrees for 20-25 minutes until lightly browned. To make ahead of time, mix up the dip and refrigerate, then add 10 minutes to your baking time. Serve with chips or crackers.

From the Kitchen of: Serena, Goodyear, AZ

Breakfast Strata with Sausage, Mushrooms & Monterey Jack

6 large eggs

1 3/4 cup half-and-half

2 tablespoon fresh parsley leaves, minced

8-10 1/2" thick slices French or Italian bread

3 tablespoon butter, softened

8 oz. bulk breafast sausage, crumbled

3 medium shallots, minced

8 oz. white button mushrooms, cleaned & quartered

salt

pepper

1/2 cup med-dry white wine, such as Sauvignon Blanc

6 oz. Monterey Jack cheese, shredded

Adjust oven rack to middle position and heat to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 T butter; set aside.

Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer.  Add mushrooms to skillet, and cook until mushrooms no longer release liquid, about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper. Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 C , 2-3 minutes; set aside.

Butter 8" square b king dish with remaining 1 T butter, arrange half buttered bread slices, buttered-side up, in single layer in dish. Sprinkle with half of sausage mixture then 1/2 C cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle with remaining sausage mixture and another 1/2 C cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half & half, parsley, and 1 t salt and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (very important), and refrigerate at least 1 hour or up to overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat 325 degrees. Uncover strata and sprinkle with remaining 1/2 C cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50-55 minutes (or about 1 hour and 20 minutes for double recipe). Cool on wire rack 5 minutes, serve.

From the Kitchen of: Cooks Illustrated, December 2001