This Pie is Light, Minty and Refreshing~ It's perfect after any meal~ During the Holidays, especially Christmas, I like to use Green Creme de Menthe in place of the clear and garnish the pie with whole and crushed candy canes:)
1-9 inch ready made graham cracker crust
1- (8-ounce) package cream cheese, softened
1- (14-ounce) can sweetened condensed milk
3 T lemon juice
1/4 cup creme de menthe
1/4 cup creme de cacao
4-ounces frozen non-dairy whipped topping, thawed
a few drops of green food coloring, if desired
Garnish with: cool whip and chocolate mint candy bar
In large mixing bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and liqueurs. Fold in whipped topping and green food coloring if using. Chill 20 minutes; Spoon filling into crust. Freeze 4 hours or until set. Garnish with cool whip and shaved mint candy bar. Store pie in freezer, wrapped with clear plastic wrap.
This hearty Chili is perfect for Game Day or on a Chilly Fall Afternoon~ Enjoy A bowl of Chili with Yummy Cornbread Muffins~
2 lbs. ground beef
1 lb. sweet Italian sausage
1 onion, chopped
1 green pepper, chopped
4 stalks celery, chopped
3 cloves garlic, minced
1- 46 oz can tomato juice
1- 10 1/2 oz can tomato soup
2- 18 oz. cans Progresso Recipe Starters fire-roasted tomato cooking sauce
1-14 1/2 oz can beef broth
1-15 oz can kidney beans
1-15 oz can black beans with jalapenos
1-28 oz can mild chili beans in mild sauce
1-4 oz can diced green chilies
3-14 1/2 oz cans diced tomatoes
2-1.25 oz envelopes chili seasoning mix
1 T chili powder
1 T cumin
2 T brown sugar
2 dried ancho peppers, diced
2 bay leaves
Cellentani Noodles, cooked according to package directions
Shredded Mexican Cheese Blend
In large skillet brown ground beef, sausage, chopped onion, green pepper, celery, and minced garlic. Drain. Set aside. In large soup kettle add: tomato juice, tomato soup, tomato cooking sauce, beef broth, kidney beans, black beans, chili beans, green chilies, diced tomatoes, seasoning mix, chili powder, cumin, dried peppers, and bay leaves. Stir in ground beef mixture. Heat over medium heat until bubbly. Reduce heat and simmer for 2 hours. Stir often. Remove bay leaf before serving~
To serve: Place cooked Cellentani noodles in large soup bowls, spoon chili over noodles. Top with shredded Mexican cheese~ Serve with Cornbread Muffins~
Serve this delicious Chili with these wonderful Cornbread Muffins that I found at Frankly My Dear
1 cup flour
1 cup yellow corn meal
1/3 cup sugar
1/3 cup brown sugar
1 t salt
3 1/2 t baking powder
1 cup milk
1/3 cup vegetable oil
In a large bowl, mix cornmeal and milk. Cover with a towel and let sit for 10 minutes.
Preheat oven to 375º
Spray or lightly grease muffin tin. This recipe makes 12-15 muffins.
After the cornmeal and milk have had there time alone, stir in egg and oil.
In separate bowl mix together flour, sugars, salt and baking powder.
Stir dry ingredients into wet ingredients
Spoon mixture into prepared muffin tin.
Bake for 20-25 minutes or until toothpick inserted comes out clean.
8 medium beets
1 cup vinegar
1/2 cup sugar
1-1/2 t whole cloves
1-1/2 t whole allspice
1-1/2 t whole peppercorns
1/2 t salt
Remove and discard greens and all but 1/2 inch of the stems from beets. Cook beets in boiling water until tender; drain and cool. Peel and slice beets; place in a large glass bowl and set aside.
In a small saucepan, combine vinegar, sugar, and spices. Bring mixture to a boil; boil for 5 minutes. Pour over beets. Refrigerate at least 2 hours. Place beets in glass jars, top off with some of the liquid, cover with tight fitting lids. Store in refrigerator.
Oven Roasted Beets~
Preheat oven to 350 degrees. Place rack in middle of oven.
Wash and scrub the whole beets to clean off any dirt. Leave the beets whole. Trim off the stems and ends of beets. On a large baking sheet covered with aluminum foil, place beets in a single layer. Drizzle with oil and sprinkle with salt. Toss lightly. Place another large sheet of foil over beets and crunch foil to seal. Place in oven, roast 1-2 hours, depending on the size of the beets, or until beets are tender. Remove from oven. Remove top sheet of foil and cool. When cool enough to handle, peel off skins. Store roasted beets in the refrigerator whole or sliced.
Serve Roasted Beets, sliced, on a bed of lettuce with crumbled blue cheese. Yum!