Lemon Snowballs, A Rumford Complete Cookbook Recipe

Lemon Snowballs

A lemony sweetness in these moist mini cakes is a perfect little delicate dessert! If you love lemony flavor in a cake, you will love these!


I love lemon recipes. It is such a refreshing flavor. The cheery yellow, the bright taste, and the smell of fresh lemons makes me happy! All of that in light fluffy little cakes, drizzled with a tasty warm lemon sauce.

The Lemon Snowballs recipe is on page 98 of the Rumford Complete Cookbook from 1908. Below is a photo of the recipe.

Rumford Lemon Snowballs Cookbook Recipe
Here is my version with some revisions.

 


Lemon Snowballs, A Rumford Complete Cookbook Recipe 

Ingredients: 
3 eggs
1 C. sugar
3 Tbsp. water
Grated rind from 1 lemon
2 Tbsp. lemon juice
1 C. all-purpose flour
1 tsp. Rumford Baking Powder

Lemon Sauce

Ingredients: 
1 tsp. grated lemon rind
1/2 C. lemon juice
1/2 C. sugar
1 Tbsp. Clabber Girl Corn Starch

Directions:
In a bowl beat the yolks of the eggs and the sugar together until light and well mixed.

Add the water, lemon juice, and grated lemon rind.

Then add the flour and baking powder and mix all together well.

In a separate bowl, beat the whites of the eggs until stiff, then add them to the batter mixture and fold in gently.

Grease a mini muffin pan and add about a Tablespoon of batter to each.

Bake at 350° F. degrees for 10 minutes.

Remove from oven and cool.

Remove from muffin pan and roll lemon cakes in powdered sugar.

Serve with warm lemon sauce.

Directions: 
In a small saucepan add the grated lemon rind, lemon juice, sugar, and corn starch. Stir until well blended.

Bring to a boil over medium heat stirring constantly.

Reduce heat to a simmer and cook for an additional 2 minutes, sauce will thicken.

Remove from heat and serve warm.

Refrigerate extra sauce for up to 1 week.

Delightful, delicate, lemony! Enjoy!

Pecan Sandies

Pecan Sandy Cookies 1

Our cookie jar is usually full of a different type of cookie each week! Pecan Sandies are one of my favorites, toasty pecan bits combined with a sweet, buttery flavor make up these cookies. A crisp and light cookie that is buttery and loaded with pecans! So good!

Pecan Sandy Cookies 5

These cookies are great for any occasion, to make for a holiday cookie tray, bake sale, or just to fill your cookie jar each week.

Pecan Sandy Cookies 2
Perfect as is straight out of the cookie jar or pair with a glass of milk or cup of tea.

Pecan Sandy Cookies 3
I always like to make a variety of cookies throughout the year, then when the holiday season rolls around, I make them all up at once for cookie trays. These Pecan Sandies will definitely be included!

 

Pecan Sandies Recipe


Ingredients: 

1 3/4 C. flour
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
1/4 tsp. salt
1/2 C. pecans, chopped

Directions:

Mix together the flour, baking soda, and cream of tartar then set aside.

In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.

Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.

Add the pecans and mix them in with a large spoon.

Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.

Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.

Enjoy these Pecan Sandies anytime of the year!

 

Herbed Chicken with Cream Sauce

Are you looking for a simple chicken recipe that is super easy and loaded with flavor? This Herbed Chicken with Cream Sauce recipe is just that. Juicy and flavorful with the cream sauce, serve with your favorite vegetables or a side salad to round out the meal.

My family loves chicken meals and it’s nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!

Herbed Chicken 4
The chicken breasts are simply seasoned with herbs and baked.

Herbed Chicken 1
A cream sauce is made from chicken, the drippings from baking and cream to drizzle over the chicken.

Herbed Chicken 3
The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme, parsley and basil.

For meal variations, serve over rice, or pasta, or pair with your favorite vegetables and a roll.

Herbed Chicken with Cream Sauce

Ingredients:
2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch

Directions: 
In a small pan add the olive oil, butter, onions, and garlic and sauté them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sautéed onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.
Serve with your favorite vegetable sides, over rice or pasta for an added complete meal.

 

Apple Brown Betty

Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.

Apple Brown Betty 1
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.

The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!

Apple Brown Betty 2
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!

 


Apple Brown Betty 

Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
lemon juice

Directions:
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!

Apple Brown Betty 3

Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!

 

Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

Strawberries And Cream Popsicles 2

Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

Blueberry Cheesecake Ice Cream 1

The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

Blueberry Cheesecake Ice Cream 3

Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

Blueberry Cheesecake Ice Cream 5

Top 5 Red, White & Blue Desserts

I am counting down the days until my favorite holiday, Independence Day! Before we cue the fireworks and break out the grill, I wanted to find the perfect 4th of July dessert to bring to our family cookout. I searched the Clabber Girl recipe archive and chose these five gems! Each one is red, white or blue and will be a crowd pleaser. Now the only thing left is to decide which one to make!

Blueberry BarsBlueberry Bars

These bars look very easy to make and I love that the recipe calls for fresh blueberries! For a bar that sports red, white and blue colors, I would use 1.5 cups strawberries and 1.5 cups blueberries for the filling and then top it off with whipped cream.

2 C. all-purpose flour
1/2 tsp. Clabber Girl Baking Soda
1 Tbsp. Clabber Girl Baking Powder
2 C. quick-cooking rolled oats
1 C. firmly packed brown sugar
1 C. margarine
3 C. blueberries
3/4 C. granulated sugar
1/3 C. water
2 Tbsp. Clabber Girl corn starch
1/4 tsp. salt

For the filling: In a medium saucepan combine blueberries, sugar, water, Clabber Girl Corn Starch and salt. Cook at medium heat about 10 minutes or util thickened. Set aside.

For the dough: In a large bowl, sift together flour, baking soda, and Clabber Girl Baking Powder. Cut in margarine with pastry cutter. Stir in brown sugar and rolled oats.

To assemble: Press half of dough mixture into greased 13 x 9-inch baking pan. Pour blueberry mixture on top; top with other half of flour mixture. Bake at 350° F for 45 minutes, until top is slightly browned. Cool before cutting into bars.

Stars-n-Fruit DessertStars-and-Fruit-Dessert

I love how simple and pretty this dessert looks! Since it calls for the cake to be cut into stars, I can use my star cookie cutter and alternate the star orientation so that there isn’t much wasted cake. I could serve these in mason jars as individual parfaits. This would also be cute to make as a layered cake in a 9×13-inch casserole pan. I could layer the fruit on the bottom, whipped cream dolloped on next and the sponge cake on the top layer. This would allow the fruit to show through the slices of cake and be easy to serve up to a large crowd.

Star Cake:
3 eggs
1 C. granulated sugar
6 Tbsp. orange juice
1 C. sifted cake flour
1 1/2 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
1/4 C. powdered sugar
Fruit:
4 C. mixed berries: blueberries, strawberries, raspberries or blackberries
1 C. granulated sugar
whipped cream, for garnish

For the stars: Grease and flour a 15 x 10-inch sheet pan, preheat oven to 375° F. Beat eggs until light and lemon-colored; add sugar gradually, beating until mixture is very thick. Add the orange juice and mix until blended. Sift together flour, Clabber Girl Baking Powder and salt. Add to the mixture, mixing only enough to blend smoothly. Pour batter into prepared pan and bake for 20 minutes. Cool in pan on wire rack and cool completely. Turn out onto waxed paper. With a 2-inch star cutter, cut out star shapes. Keep cuts as close together as possible. Store shapes on a flat surface until ready to assemble.

Berries: Wash fresh berries; hull and slice any strawberries that you might have.Toss berries with 1 cup sugar. Refrigerate for approximately 1 hour.

To assemble: Place approximately 1 cup berries in each dessert bowl or plate; decorate with a dollop of whipped cream and about 3-4 stars. You can also add red, white or blue sprinkles as a finishing touch for a more festive garnish. Serve immediately.

Summer Vanilla Ice CreamSummer Vanilla Ice Cream

Homemade ice cream is a summer favorite of mine! It’s even better with fresh strawberries and blueberries for a tangy and sweet, yet creamy, dessert. Even a sprinkle of red, white and blue candies could help make this festive for Independence Day.

2 1/2 C. milk
1 1/2 C. heavy cream
2/3 C. granulated sugar
1/4 C. Clabber Girl Corn Starch
1 1/2 Tbsp. vanilla extract
strawberries and blueberries, optional

In a heavy bottomed medium saucepan, gradually whisk one cup of the milk into the Clabber Girl Corn Starch until the corn starch is dissolved. Whisk in the remaining milk, cream and sugar. Cook over medium low heat, stirring constantly, until the mixture is simmering and slightly thickened, about 8 to 10 minutes. Transfer to a medium bowl set in a larger bowl of iced water. Stir in the vanilla. Let sit, stirring frequently, until completely chilled. Pour the mixture into the container of an ice cream maker and freeze according to the manufacturers instructions. Transfer the frozen ice cream to a large, airtight container. Cover and freeze until firm and set, about 4 hours. Serve frozen.

Strawberry Rhubarb PieStrawberry Rhubarb Pie

I think this would be the perfect pie to bring to a 4th of July party! If you haven’t had rhubarb before, it looks a little like celery, but don’t worry, it tastes nothing like celery and isn’t as fibrous. Sweet strawberries are the perfect compliment to rhubarb, which can be slightly sour. I love pairing these together in a flaky pastry, then topped with a dollop of whipped cream.

Crust:
1 1/2 cup all-purpose flour
1/4 tsp. Clabber Girl Baking Powder
1/4 tsp. salt
10 Tbsp. butter, cold and cut into chunks
4 oz. cold water

Filling:
2 Tbsp. Clabber Girl Corn Starch
2 cups fresh rhubarb, chopped
1 cup granulated sugar
3 cups fresh strawberries, sliced
2 Tbsp. butter
1 egg white
2 Tbsp. granulated sugar
1/4 tsp. vanilla

Directions:
Pie crust:
In a large mixing bowl, combine the flour, baking powder and salt. Add the chunks of cold butter and mix the butter into the flour using a pastry blender. Continue to do this until the mixture looks like bread crumbs or small pieces of butter. Add the cold water and stir it into the mixture so that it all sticks together. Clump the dough all together to form a ball. Wrap in plastic wrap and refrigerate for 1-2 hours. You want the dough chilled and cold, but not hard.

Roll out the dough to a 13 inch circle on a lightly floured surface. Save some dough for your top lattice strips. Lay the circle of crust dough in your greased pie dish. Roll out the remaining dough and cut into 1 inch wide strips for the lattice top and leave aside until fruit in the pie crust.

Pie Filling:
Whisk Clabber Girl Corn Starch together with 1/4 cup water until well blended. Combine with the rhubarb and sugar in a medium pot and heat until thickened. Then add to strawberries. Add the vanilla and stir all together. Then let sit for about 30 minutes for your filling to thicken. Pour the fruit mixture into the pie crust. Add the butter chunks on top.

Arrange the crust strips in a lattice pattern over the fruit mixture and press the strip ends into the crust. Brush the egg whites onto the top of the crust strips and sprinkle with sugar.

Bake at 400° F. for about 35 minutes or golden in color. Let cool for filling to settle and thicken.

Sugar Cookies

This recipe was submitted by a fellow Clabber Girl employee and it is a recipe box staple! This is one of the rare kinds of sugar cookie recipes that don’t require refrigerating the dough prior to cutting out shapes. If you need a last minute dessert that looks like you spent hours on, bake away, friends! You can top the cookies with sprinkles prior to baking or frost and sprinkle after baking. Either way, these are fun and taste great! They’re the perfect finger food for tiny hands at your 4th of July party.

Old Fashioned Sugar Cookies

3 C. all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsp. Clabber Girl Baking Powder
1 C. sugar
1 C. butter, softened
1 egg, lightly beaten
3 Tbsp. cream or evaporated milk
1 tsp. vanilla

In a mixing bowl, sift together flour, salt, Clabber Girl Baking Powder and sugar. Cut in butter until fine. Add the slightly beaten egg, cream (or evaporated milk), and vanilla. Roll out dough on slightly floured surface. Sprinkle with sugar. Cut out with cookie cutters and place on a baking sheet. Bake at 400° F for 5 to 8 minutes until edges just start to brown. Makes 2 to 3 dozen cookies, depending on the size of cookie cutters used. From the Clabber Girl Recipe Book “RECIPES TO WARM THE HEART”- Submitted by Sherry Wood.

Apple Puffs, A Rumford Complete Cookbook Recipe

Apple-Puffs-1

Add a little tartness and crunch to your ice cream dessert! These apple puffs from the Rumford Complete Cookbook are a great addition to a nice bowl of vanilla ice cream. The apple puffs have a slight crunchy outside with the inside a cake texture with bits of tender apples inside. When pairing it with ice cream, I also drizzled caramel on top to complete the taste. The apple puffs recipe is on page 97 of the Rumford Complete Cookbook!

Apple-Puffs-1

Here is my version of the recipe with some modifications for the puffs to take shape.

Apple-Puffs-2

Apple Puffs
Ingredients: 
2 cups flour
1/2 cup sugar
3 apples, peeled, and chopped
1 egg
1 tsp Rumford Baking Powder
1 cup milk
Pinch of salt

Directions:
Mix together the flour, salt, and baking powder in a medium size mixing bowl. Add the sugar and chopped apples. Add the egg and milk and mix to a rather stiff batter. Drop spoonfuls of batter into a hot deep fryer and cook until the puffs are golden brown. Remove and drain puffs on a paper towel on a plate. Serve warm with ice cream.

I prepared these apple puffs and enjoyed with vanilla ice cream drizzled with my favorite caramel sauce to top it off. So delicious!!

Apple-Puffs-3

Homemade Strawberry Poke Cake


Strawberry fans will love this homemade strawberry poke cake! White cake made from scratch with strawberry gelatin combined with bits of strawberries throughout the cake, a thin layer of strawberry chunks, topped off with a layer of whipped cream is sure a sweet delight! Add a final touch of sliced fresh strawberries to the top to complete this fresh dessert!

Since Valentine’s Day is coming up I thought it would be fun to share such a pretty cake and perfect for the holiday. But it is also great really any time of the year, especially when fresh strawberries are in season! Strawberries are my favorite fresh fruit in the summer! It is a great summer dessert!

This delicious white cake flavored with fresh strawberries and topped off with a layer of whipped cream is the perfect dessert for that fresh and sweet taste in a cake! It looks beautiful when you cut into it. If you need a fun, festive and tasty dessert for any holiday or get together this is a perfect and simple treat to make.

I like to bake desserts homemade and that is what I share here in the recipe, but you can easily use a White boxed caked mix just the same.

 

Homemade Strawberry Poke Cake


Ingredients:

White Cake 
4 egg whites
2 c. all-purpose flour
1 tsp. Clabber Girl Baking Powder
1/2 tsp. Clabber Girl Baking Soda
1/4 tsp. salt
1/2 c. shortening
1 3/4 c. sugar
1 tsp. vanilla
1 1/2 c. buttermilk

Strawberry Filling
2 cups strawberries – cut small pieces
1 box strawberry gelatin mix
1/2 cup boiling water

1 container whipped cream

Directions:

In a small mixing bowl combine the flour, baking powder, baking soda, and salt. Mix together and set aside. In a large mixing bowl combine the shortening, sugar, and vanilla and beat together with hand mixer until well mixed. Add egg whites to the sugar/shortening mixture and beat well. Then add the flour mixture and buttermilk a slowly and continue beating together until it is all mixed together well. Pour the batter into a 9×13 well greased baking pan and bake at 350 degrees for 30 minutes. Remove from the oven and let cool.
While the cake is baking and cooling, prepare the strawberry topping. Boil the water in a small saucepan. Chop and dice the strawberries into small pieces and crush them slightly. 2 cups of strawberries are needed. Add strawberry gelatin mix, the boiling water and the crushed strawberries to the saucepan and bring to a boil, then let cool.
Once the cake is cool use the end of a wooden spoon with a round handle and poke holes into the cake. Pour the cooled strawberry gelatin mixture over top of the cake and into the holes. Some of the strawberries can be spread out on top of the cake as well to give a little strawberry layer on top of the vanilla cake. Top off the cake by spreading the whipped cream all over the cake and add sliced strawberries on top. Keep in the refrigerator until ready to serve.

 

Chili Soup – Six Ways!

There are so many ways to celebrate the SuperBowl, but we think there’s no better way than cheering your team on with a warm bowl of chili at your side! Just as there are many ways to celebrate SuperBowl Sunday, there are numerous ways to prepare chili. We’ve searched our archives and found six totally different chili recipes for you to try out. Ranging from spicy hot to vegan zucchini, each is unique in its own way. All recipes include our special chili seasoning recipe, which you can add to taste.

Hot Chili

  • 1/4 c. Chili Seasoning
  • 2.5 lb. beef top round, fat trimmed and diced into 1/2-inch pieces
  • 2 Tbsp. olive oil
  • 1 diced onion
  • 2 diced poblano peppers
  • 2 diced Anaheim chilies
  • 3-4 diced fresh jalapeno peppers
  • 2 Tbsp. chopped garlic
  • 2 Tbsp. dried oregano
  • 2 Tbsp. ground cumin
  • 1/2 c. Tequila
  • 1/2 bunch cilantro chopped
  • 1/4 c. lime juice
  • 24 oz. can crushed tomatoes
  • 1 c. tomato sauce
  • 1 c. beef stock
  • salt and pepper, to taste

Coat the diced meat with 1/4 cup of the Chili Seasoning. In a large braiser, heat the olive oil and add the seasoned beef. Brown on all sides. Add the onion, garlic and the fresh chilies and sauté until the onions are soft. Add the Tequila and cook until liquid is reduced by half.

Add tomato products and beef broth and bring to a boil then turn down to a high simmer. Simmer until meat is tender. Adjust seasoning as desired. Finish with lime juice and chopped cilantro.

Hot Chili

Mild Chili

  • 2-3 Tbsp. Chili Seasoning (to taste)
  • 3 lbs. lean ground beef
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 large jalapeno, finely chopped
  • 2 (16-oz.) cans hot chili beans
  • 1 (22-oz.) can tomato juice
  • 1 (15-oz.) can diced tomatoes
  • 1 (15-oz.) can tomato puree
  • 1 (10-oz.) can beef broth
  • 3 tablespoons barbeque Sauce
  • 4 tablespoons Kahlua
  • 4 tablespoons Vodka
  • 2 tablespoons Worcestershire sauce

In a large stockpot, combine ground beef and chili seasoning. Cook over medium heat, stirring occasionally, until beef begins to turn crusty brown. Add celery, onion, green pepper and jalapeno; cook until vegetables are tender. Add un-drained chili beans, tomato juice, tomatoes, tomato puree, broth, BBQ sauce, Kahlua, Vodka and Worcestershire sauce. Mix well and simmer, stirring occasionally. May place this chili in slow cooker to keep warm.

Mild Chili

Quick ‘n Easy Turkey Chili

  • 1-2 Tbsp. Chili Seasoning (to taste)
  • 1 pound ground turkey
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • Two 16-oz. cans kidney beans, rinsed and drained
  • One 28-oz. can whole tomatoes; un-drained and chopped

Combine turkey, onion and garlic in a Dutch oven; Cook until turkey is browned, stirring to crumble. Drain off drippings. Add remaining ingredients; cover, reduce heat, and simmer 30 minutes stirring occasionally.

Quick-n-Easy-Turkey-Chili

Chicken Chili with Corn and Cannellini Beans

  • 2-3 Tbsp. Chili Seasoning (to taste)
  • 3 1/2 to 4 pound chicken
  • 2 tablespoons olive oil
  • 2 green bell peppers, diced
  • 3 garlic cloves
  • 2 cups fresh, frozen or canned corn kernels
  • 1 can cannellini beans, drained and rinsed
  • optional toppings:
    • grated cheddar or Jack cheese
    • sour cream
    • chopped scallions

Combine the chicken, half the onion and enough water just to cover. Simmer for 1 hour and transfer the chicken to a plate. Boil the broth until it is reduced to 4 cups. Discard the skin and bones from the chicken and chop the meat coarsely.

In a large saucepan, cook the remaining onion, green peppers and garlic in the oil, stirring over moderate heat until golden. Stir in the chili seasoning and cook for 1 minute. Stir in 3 cups of the broth, the chicken, cumin and pepper and simmer the chili for 30 minutes.

Stir in the corn and beans and simmer another 15 minutes.

Chicken Chili with Corn and Cannellini Beans

Super Sausage Chili

  • 2 Tbsp. Chili Seasoning (to taste)
  • 2 lbs. hot sausage (May use Italian sausage)
  • 1 c. chopped onion
  • 2 (14 oz.) cans red kidney beans
  • 1 (15 oz.) can stewed tomatoes
  • 1 (12 oz.) can tomato paste
  • 2 Tbsp. prepared mustard
  • 2 c. water

In a skillet, brown sausage and onion. Crumble sausage until it is in very small pieces. When sausage is brown, drain grease and add to large stock pot. Add remaining ingredients and cook on medium heat until mixture comes to a boil. Turn down heat to simmer and cook at least 2 hours.

Super Sausage Chili

Vegan Zucchini Chili

  • 2-3 Tbsp. Chili Seasoning (to taste)
  • 4 to 6 cups zucchini, unpeeled and grated
  • 1 cup celery, sliced
  • 1 medium onion, chopped
  • 3 Tablespoons oil
  • 1 15-oz. can tomato sauce, plus 1 can water
  • 1 28-oz. can tomatoes
  • 1 teaspoon crushed red pepper, or to taste
  • 1 15-oz. can kidney beans
  • 1 cup fresh sliced mushrooms
  • green olives, sliced (optional)
  • shredded vegan cheese (optional)

In a pan, sauté zucchini, celery and onion in oil for about 6 minutes. Add tomato sauce, water, tomatoes, chili seasoning to zucchini mixture and simmer for 1 to 1 1/2 hours (this mixture can be frozen, and remaining ingredients added later). Add kidney beans, mushrooms and green olives; simmer for 15 minutes.

Vegan Zucchini Chili