Steph's Chili

Ingredients:
2 lbs ground beef
1 large can crushed tomatoes
1 (29 oz) can kidney beans (withOUT liquid, rinsed)
1 (29 oz) can pinto beans (withOUT liquid, rinsed)
1 c diced onion
1 small can green chilies
1 large can diced tomatoes
2-3 tsp cumin powder
1 pkg Williams chili powder (at Kroger) (can use 2 pkg if using more meat or for a richer flavor -- it has no salt)
1 1/2 tsp black pepper (ABSOLUTELY NECESSARY - do not omit!)
Salt, to taste


Preparation:
1. Brown the ground beef and onions in a skillet over meduim heat. Drain fat.

2. In a large pot, combine cooked beef with all the remaining ingredients, and bring to a simmer over low heat.

3. Cook, stirring every 15 minutes, for 2-3 hours (or put in crock pot on low).

NOTE: For meatier chili, add 1 lb ground beef and omit beans, as desired.

Best Queso Dip

Ingredients:
1/2 pound of white american cheese
1/4 cup of milk (more if you want it thinner)
1 tablespoon of butter
1 (4 oz) can of green chiles
teaspoon of cumin
teaspoon of garlic salt
cayenne pepper - a pinch

Preparation:
1. Place cheese, milk and butter in a sauce pan over low heat.
2. Heat until melted, stirring frequently.
3. Stir in green chiles, cumin, garlic salt and pepper.
4. Add more milk if you want it thinner.

Bloomin' Baked Apples

Ingredients:
2 Honeycrisp apples (or other crisp apples)
2 tbsp butter
3 tbsp brown sugar, packed
1 tbsp flour
1 tsp cinnamon
4 caramels
Optional toppings: vanilla ice cream, caramel sauce and cinnamon

Preparation:
1. Preheat the oven to 375 degrees.
2. Slice off the top ¼ to ⅓ of the apples and scoop out the core.
3. Use a thin knife to make two, deep circular cuts around the center of the apple.
4. Turn the apple over and make narrow cuts all the way around the apple.
5. Place the apples in an oven safe dish and put two caramels into the center of each apple.
6. Heat butter and brown sugar in the microwave for 30 seconds, stir and continue heating for an additional 30 seconds.
7. Remove from the microwave, and stir in flour and cinnamon.
8. Divide the mixture over the top of the two sliced apples.
9. Bake at 375 for 25-30 minutes. Check apples after 25 minutes, and continue cooking until tender. Some apples can take 45 minutes to 1 hour to soften.
10. Remove from the oven and use a large spoon to move the apples into bowls.
11. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.

White chicken chili

Ingredients:
4-5 chicken breasts, boiled & shredded
3-4 cups broth (either from the can or saved from boiled chicken)
Bag of frozen seasoning blend - celery, onion, bell pepper
1 can cream of chicken soup
16 oz velveeta
1 can mild rotel
8 oz sour cream
1 can green chiles, chopped
1 packet McCormick white chicken chili mix
2 cans great northern beans
2 cans white shoe peg corn

Preparation:
Mix everything together on low in crockpot over several hours or on stove, making sure to stir often so cheese doesn't stick and burn.

How to Smoke a Pork Butt on a Kamado Grill

1. Wash and pat dry a pork butt roast. Get a large roasting pan ready to put it in.
2. Rub a thin layer of yellow mustard all over the roast, then pat a generous layer of dry rub barbecue seasoning ALL OVER the roast. All of the entire outside of the roast should be covered.
3. Let the roast sit with the dry rub on it for several hours in the fridge. Bring it out an hour before you are ready to put it on the grill and let it get to room temperature.
4. Soak hickory chunks (not chips) in water for an hour.
5. Layer charcoal and hickory chunks in the grill. Fill the grill with enough fuel to last for however long you will need to cook the roast. Estimate an hour and a half per pound of meat. If you are cooking two roasts at the same time, be sure they are the same weight. You do not need to double the cooking time if you have two roasts, provided they can be on the grill without touching each other.
6. Add the fan to your grill and plug all the probes into the PitViper.
7. Light the coals and let them start burning/smoking.
8. Once the coals are well lit, put the plate setter in. Add a drip pan, then the rack.
9. Put liquid in the drip pan (recommended cider vinegar, pineapple juice and hot sauce), then add the grate and clip on the pit thermometer.
10. Close the grill and barely open the top vent. Let it get to 200 degrees.
11. Put a probe in the roast, being careful to put it deep into the middle of the roast but DO NOT let it touch the bone. Set the desired probe temperature to 165.
12. Put the roast on the grill, fat side up.
13. Close the grill and the top vent completely.
14. When the PitViper signals the roast is to 165 degrees, take it off and double wrap it in foil, with the probe still in it.
15. Put the roast back on the grill. Increase the grill temperature to 225 degrees. Set the desired probe temperature to 190 degrees.
16. Close the grill, and let the roast cook until it reaches 190 degrees.
17. Remove the roast and wrap in a towel. Place it in an ice chest to finish cooking for at least an hour.
18. Pull apart/shred the roast just before serving.

Butternut Squash Soup

Ingredients:
2 small butternut squash, or one med/large (about 4lbs total)
extra virgin olive oil, salt, and pepper
6 slices bacon, chopped
2 large or 3 small leeks (or 1 bunch green onions or chives) white and light green parts only, chopped in half then thinly sliced
2 garlic cloves, minced
3 cups chicken broth

Preparation:
1. Preheat oven to 400 degrees.
2. Pierce bulb ends of butternut squash with a sharp knife, then microwave for 1-1/2 minutes to make them easier to cut.
3. Cut squash in half lengthwise with a sharp knife, then remove seeds with a spoon and place cut-side up on a nonstick sprayed baking sheet (or a foil-covered sheet). Brush or mist with extra virgin olive oil, then season liberally with salt and pepper.
4. Place baking sheet into the oven. Roast butternut squash for 45-60 minutes, or until a knife inserted into the thickest part of the squash goes in easily. If squash starts burning before it’s tender, lay a piece of foil on top. Set aside until cool enough to handle.
5. Meanwhile, crisp bacon in a large soup pot or Dutch oven over medium heat, then remove to a paper towel-lined plate to drain.
6. Remove all but 2 Tablespoons bacon grease from pot, then add leeks and season with salt and pepper. Saute for 7-10 minutes, or until leeks are golden brown and tender, then add garlic and saute for one more minute.
7. Transfer mixture to a blender.
8. Scoop butternut squash flesh out of the skin with a spoon, then add it to the blender, along with 2 cups chicken broth (may need to do this in two batches, depending on blender size.)
9. Blend until very smooth, then pour back into soup pot and turn heat to low.
10. Stir in remaining cup chicken broth, then cook on low for 10 minutes.
11. Serve topped with cooked bacon.

Source: Adapted from IowaGirlEats.com

Chocolate Chip Cookie Cupcakes with Browned Butter Icing (chocolate or vanilla)

Ingredients:
For Chocolate Cupcakes
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla


For Vanilla Cupcakes
1 box white cake mix
1 small pkg Jello instant white chocolate or vanilla pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla

For Cookie Dough:
1/2 cup (1 stick) butter, softened
2 tbsp. shortening
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1-1/4 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2tsp cornstarch
1-2/3 cup all-purpose flour
1 cup chocolate chips

For Icing:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency


Preparation of cookie dough (must be done the day before baking the cupcakes):
1. Combine shortening, butter, sugars, egg and vanilla in a medium-sized bowl. Mix thoroughly with an electric mixer on medium speed.

2. Add baking soda, cornstarch and salt. Mix.

3. Slowly add flour until thoroughly blended.

4. Add chocolate chips and nuts, then mix.

5. Shape dough into a long 3/4" (quarter-sized) diameter roll (or two) on SaranWrap. Freeze overnight.


Preparation of icing (must be started at least 2 hours before needing to frost):
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes, until it becomes brown in color.

2. Place in a large mixing bowl and chill until set. You want it set, as in not melted, but you want it soft enough to be able to mix. Make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.


Preparation of cupcake batter:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together all ingredients. Batter will be thick.


Preparation of cupcakes:
1. Fill cupcake pans 2/3 full with batter.

2. Cut frozen dough into 1/2" pieces, enough to put one piece in each cupcake. Reserving remaining frozen cookie dough.

3. Put a piece of dough in the center of each cupcake, pressing down to get the batter to flow slightly over the top of the dough.

4. Bake cupcakes at 350 degrees until toothpick comes out clean when inserted into cake portion of cupcake.


Preparation of little cookies for garnish:
1. Shape remaining frozen cookie dough into 1/2" balls.

2. Place on cookie sheet and bake at 350 degrees until VERY lightly browned.


Preparation of cookie decorations:
1. Place a small amount of frosting in center of cupake.

2. Garnish with a tiny cookie on top of frosting.