Cook beef, green peppers, onions and garlic in oil in a kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer 45 minutes. Stir undrained bean; cover and simmer 25 minutes. Uncover and simmer until liquid is thickened. Makes about 4 quarts. You can eat it right away if you like thinner chili.

Donna's Black Bean Dip and Salad

• 3 cups (720 ml) black beans, cooked (drained)
• 2 cups (480 ml) corn, cooked (drained)
• 1/2 cup (120 ml) red onions, minced
• 1 cup (240 ml) red peppers, cut fine
• 1/2 cup (120 ml) parsley, chopped fine
• 1/2 cup (120 ml) cilantro, chopped fine
• 1 tsp (5 ml) chile peppers, crushed (optional)
• 3 cloves garlic, crushed
• 1/2 cup (120 ml) lime juice
• 1/2 cup OMEGA Flax Seed Oil (if you can't find that, I use good olive oil)
• 2 tsp (10 ml) cumin
• 1 tsp (5 ml) sea salt (if you can't find that, used regular salt)

Combine beans, corn, onions, red peppers, cilantro, parsley, and chile peppers. Mix garlic, lime juice, oil, cumin, and sea salt. Pour dressing mixture over the mixture. Serve with bake Nacho chips. If you let it sit in the refridgerator for several hours all the flavors come out. This is a wonderful dip. Or you can use it as a salad. I love it as a dip!!!!

Donna's Spinach and Artichoke Dip

• 2 packages of frozen spinach
• 1 jar of artichoke hearts
• 1 can of water chestnuts, chopped fine
• 1 cup of Mayonaise
• 1 16oz sour cream
• 2 Tablespoons Beau Monde Spice (from spice island)
• 1 loaf of Hawaiian Bread (whole)
• This is great with vegetables, such as, carrots, celery, zucchini, and cucumbers sticks.

Thaw spinach and squeeze all the water out of it and place in a large bowl. Chop artichoke hearts up fine, and mix with spinach. Mix mayo and sour cream well until blended. Add the Beau Monde Spice and mix well. Hallow out the loaf of bread and make it into a bowl. Pour mixture in bread when ready to serve. Cut the top of bread and place around for dipping. You can use Hawaiian bread rolls and cut up into bite size peaces to place around.

Moose Milk

• Nutmeg
• 2 Gallons French Vanilla Ice Cream
• 1/2 bottle of Kalaua
• 4 Egg Whites
• 2 TBSP Vanilla Extract
• 1 bottle Capt Morgan Light Rum
• 1 bottle Capt Morgan Dark Rum

In large container (large kettle or pan, put the ice cream in middle. Stir in all other ingrediants. You can pour the mixture into milk cartons and store in fridge until ready to serve in punch bowl. Sprinkle Nutmeg over top right before serving.

Souper Meat N Potato Pie

• 1 can Campbell's Cream of Mushroom Soup
• 1 pound ground beef/chuck/round
• 1/4 cup finely chopped onion
• 1 egg, slightly beaten
• 1/4 cup fine dry bread crumbs
• 2 TBSP chopped parsley
• 1/4 teaspoon salt
• dash pepper
• 2 cups mashed potatoes
• 1/4 cup shredded mild cheese

Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley, and seasonings. Press firmly into 9-inch pie plate. Bake at 350 F. for 25 minutes; spoon off fat.Frost with potatoes; top with remaining soup and cheese. Bake 10 minutes more or until done. Garnish with cooked sliced bacon if desired. Makes one 9-inch meat pie.

Donna's Blueberry Buckle

• 1/4 cup of butter
• 3/4 sugar
• 2 cups unbleached flour
• a dash of salt
• 2 teaspoons baking powder
• 2 1/2 cup milk (I used half n half)
• 2 cups fresh blueberries

Preheat oven to 375 degrees F. Mix dry ingredients together in a medium mixing bowl. Set aside. Cream margarine and sugar in a large mixing bowl. Add egg and milk and mix well. Add dry ingredients to margarine mixture. Fold in blueberries. You can smash some of them to give a blue color to the batter. Put batter in a lightly greased 8x8 inch square baking pan. Top with streusel topping (recipe follows). Bake at 375 degrees F for 35 - 45 minutes or until a toothpick comes out clean.

Streused Crumb Topping
• 1/4 cup butter
• 1/3 cup sugar
• 1/3 cup unbleached flour
• 1/2 teaspoon cinnamon Use pastry blender to cut ingredients together or use your fingertips

Honey Chicken

• 4 to 5 Boneless Chicken Breasts
• 1/2 cup Honey
• 1/4 Dijon Mustard
• 3-4 TBSP melted Butter
• 1/2 to 1 teaspoon Curry
• Baking Pan

Place Chicken breast in pan in a single layer. Mix mustard, honey and butter together and drizzle over chicken breasts. Sprinkle curry over breasts. Bake 300-350 for 1 hour.

My Links

Email me - click here