Hormel Chili Recipe

This recipe is ALWAYS a crowd pleaser and always gets a double thumbs up from the men!
Enjoy!  My kids even eat this for lunch sometimes.


In our house, we call this CHILI Dip

Ingredients

• 1 (16 ounce) can hormel chili without beans
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) package shredded mild cheddar cheese or sharp cheddar cheese
• nacho chips or Frito Scoops, to serve

Directions

1. Microwave cream cheese for 1 minute in 12" x 12" pyrex dish or glass pie dish.

2. Remove and spread cream cheese to cover bottom of dish.

3. Next pour the hormel chili on top of the cream cheese.

4. Lastly, layer with the shredded cheddar cheese.  I prefer to use Monteray Jack with Jalapenos.

5. Microwave for 3 minutes or until cheese has melted.

6. Serve with nacho chips or scoop frito's

Amish Baked Oatmeal - Terri style

Here is my recipe for Amish Baked Oatmeal   I had purchased it at an Amish Market in Lancaster last summer and was hooked so I researched recipes, found one on TasteofHome.com and it has since been modified by me to meet my family of 5's tastes.  Everyone who visits and tastes it LOVES it!!!   My teenagers now choose eating this for breakfast over having a bowl of cereal before school in the morning.  It reheats nicely in the microwave so you can make it and have it for a few days in a row. 

It is now my families first choice as a morning meal (if there's any left) for breakfast every day!  I hope you like it too! 

If you never have had it:  Think - oatmeal cookie but more moist and thick and warm - of course!

AMISH BAKED OATMEAL

3 cups of quick-cooking oats

1/2 cup of sugar (or less if you add chocolate chips)

1 cup of Milk (skim is fine)

*1/4 cup of butter, melted

1/4 cup of canola oil

3 eggs

2 teaspoons of baking powder

2 teaspoons of vanilla extract

1 teaspoon of cinnamon 

Optional:  1/2 cup semi-sweet or dark chocolate chips (HERSHEY's, of course) or any dried fruit you might have home or would enjoy in your regular oatmeal - dried cherries, cranberries, blueberries, etc.

Cooking instructions:

Preheat oven to 350 degrees.  Combine all the ingredients, mix well.  Spread evenly into a buttered or greased 8X8 baking pan.  Can use a 9x13 but check the baking time and bake it on the low end of the time.  Bake for 25 to 30 minutes or until the edges are golden brown.  

Spoon into bowls, top with milk (if you like it that way!) or fresh fruit or brown sugar, if desired.  

ENJOY!

YIELD:  about 10 servings

* As long as there is 1/2 cup of oil or melted butter (combined) in this recipe it works.  I try to cut back on butter usage and add canola since it has better health benefits but you can use all butter - which would mean 1/2 cup melted and omit the oil.  It does taste great with all butter.  I've made it both ways.  I have NOT made it with all oil in the recipe 

I'm back --- here's a recipe for Italian Wedding Soup

I made this today for friends who came for lunch - it's "souper" easy and really good!
The whole recipe can be put together in 30 minutes or less.

EZ Italian Wedding Soup
1 Cup chopped Sweet or Spanish Onion
1 teaspoon of Homemade Gourmet Garlic Basil Seasoning
2 shakes of dried oregano
24 frozen mini meatballs
2 cans light chicken broth or 1 box gourmet chicken stock
1 cup small pasta shells
1 cup baby spinach sliced thin (cut off the stems)
2 Cups water
fresh ground pepper
1/2 tsp. salt
Olive Oil

Cooking directions:

In pot heat 1 Tbs. olive oil over med. heat. Add onion and garlic basil and oregano, salt and pepper. Cook for 5 minutes or until the onions are clear and tender. Add some water to the onions if they start to cook too fast. Cook the water down until the onions are the correct consistency. Add the meatballs; stir and continue stirring until browned about 5 minutes. Add broth and 2 cups of water; bring to a boil.

Add the uncooked pasta and cook until tender - 10 to 12 minutes. Stir in the baby spinach and cook until heated through.

Sprinkle with Parmesan cheese and serve with biscuits! ENJOY.
Serves 4

My Spring Open House Favorite(s)!

Well, I just hosted my 2nd Annual Spring Open House to taste and share ALL the new Spring 2009 products with my friends and customers. The weather couldn't have been more perfect and everything turned out great. If you couldn't make it sorry you missed it, will have another one in the Fall!

Here's what we sampled: Season and Steam BBQ; Steason and Steam Sloppy Joes; Tropical Chicken Salad; Baked Beans; cool Cucumber Dip; Smoking BBQ Dip and Lemon Sandwich Cookies. Everything was fantastic!!

I also shared my favorite dip: Jalepeno Bacon and Cheddar (never a drop left of it!!)

Made an extra dessert - I used the Key Lime Cheesecake mix to make key lime icing for plain vanilla mini cupcakes - what a huge hit with everyone. I can't believe what a yummy refreshing icing it made.

Lasty, I tried and shared a 4 Meals in 4 Minutes Recipe for: Asian Pork Tenderloin
It was OUTSTANDING Too! So tasty and you can't even tell that it has Garlic Lemon seasoning with it. Found on Keys to the Kitchen - Homemade Gourmet recipe database. Check it out!

Here's the recipe (can be made ahead and frozen as a 4M/4M meal)

Asian Pork Tenderloin

Ingredients:
3 pounds pork tenderloin
2 tablespoons Homemade Gourmet® Garlic Lemon Seasoning Mix*
1/3 cup honey
3 tablespoons soy sauce
1/4 cup water

Directions
1. Lightly spray slow cooker with nonstick cooking spray. Place tenderloin in slow cooker. 2. In small bowl, combine remaining ingredients and pour over tenderloin. 3. Cook 6 hours on low.4. Slice tenderloin into ½-inch thick pieces; drizzle with juices.This is another great 4 meals in 4 minutes™ meal. Place all ingredients in a gallon sized zip top bag, SMOOSH and seal. After labeling, place in freezer until ready to use.

Chicken Enchiladas - my way

Long before my Homemade Gourmet days, I tried and tried to invent my own version of my favorite local Mexican restaurant's enchiladas. Not so much the chicken, shredding chicken is easy -- as Ragu says "it's all in the sauce". Once I started my Homemade Gourmet business and began familiarizing myself with the recipe cards that came with our Pantry Staple Seasonings (think large quantity - great value) - I found a crock pot recipe for Chicken Enchiladas. Boy, was I ever excited!!

Well, I have to say that there will never, ever be another purchase of canned enchiladas sauce here in my home. Keep following and I am gong to share my secret... It's easy and so delicious and the whole Cole family give it 2 thumbs up! Here's how you make it:

Chicken Enchiladas - EASY!

4 to 6 boneless chicken breast
1 can - 29 oz. plain tomato sauce (no seasonings)
6 or 7 Tablespoons of HG Enchilada Soup mix
Flour Tortillas
Mild or Sharp Cheddar Cheese
Options: Sour Cream, fried onion, can of refried beans

Combine the HG Enchilada Soup seasoning with the plain tomato sauce right in your crock pot.
Add the chicken. I kind of roll the chicken around in the sauce so that it's coated and will stay real moist. Here's the fun part - Cover your crock pot, put on high for 3 or 4 hours, walk away, don't look back, go read a book, give yourself a pedi - whatever! In 2 hours everyone will be asking - wow, what's for dinner?

Final steps and Serving suggestions:

Remove chicken from the crockpot and place on a large plate or platter. Shred the chicken with 2 forks, it should just fall apart.
[Create your Enchiladas] Take a Tortilla and in the middle section, add a good quantity of shredded chicken, top with some enchilada sauce from the crock pot add grated cheddar cheese (and fried onion or refried beans, optional).
Roll it up, place filled tortilla seam side down in a lightly greased 9x13 pan. Continue until all the tortillas are used up and your enchiladas are lined up nicely and snugly next to each other. Top your row of Enchiladas with as much remaining sauce as you like - add more cheese and in about 10 minutes when the cheese is bubbly - Dinner is served!

For the kids (mine!) - they get the "make your own" wrap variety where they add the flavored shredded chicken, cheese lettuce and sour cream. They don't like their Enchiladas too saucy.

SAVE any leftover sauce. It freezes well. Next time you need a quick meal and have left over ground beef or chicken combine with the sauce and make a quick wrap.

Cole family rating: 5 stars ***** (5 out of 5)

Hummus -Easy!

My son's preschool teacher Miss Bonnie recently shared that she tried making Hummus using Homemade Gourmet Garlic Lemon Seasoning. She commented that it was sooo easy and very yummy. She also created a delicious marinade for her boneless chicken with EVOO and Garlic Lemon Seasoning - it baked to perfection!

Thanks Miss Bonnie for sharing!
====================================

Here's the recipe for Heart Healthy Hummus

2 15 oz. cans chickpese, drained and rinsed
1/2 cup extra virgin olive oil
juice of 1 Lemon
1/4 cup water
3 Tablespoons HG Garlic Lemon Seasoning

Directions:

Combine all ingredients in a blender or food processor. Blend on low speed until smooth, stopping often to scrape down the sides. If the mixture is too dry and not blending well, add a little more EVOO.
Serve with pita bread, pita chips or veggies.

Try using Hummus as a sandwich spread instead of high calorie/fat mayo. Complete the sandwich or wrap with grilled chicken, lettuce, tomato or deli meats.

This and other recipes are available on homemadegourmet.com click on EASY RECIPES

Creamy Tortilla Chicken with White Rice

This is so easy, it seems silly to even consider it a part of the recipe ... but here goes. I figured this out after making the freezer entrée the first time and had a bunch of sauce leftover in the baking dish. My version of Rice-A-Roni. I never said I was a gourmet chef!

My family enjoys the Creamy Tortilla Chicken baked in the oven. While the chicken is cooking, I make regular white rice. When the chicken is done, I remove the chicken from the baking dish and set it aside. I mix the rice into the remaining sauce in the baking dish and have an instantly coordinating side dish, flavored with the tortilla sauce. ENJOY!

SUBMITTED BY: L. Sweet and family

Creamy Tortilla Chicken

2 lbs skinless boneless chicken strips
1 10 oz. can cream of chicken
1 10 ounce can water
7 tablespoons Homemade Gourmet® Tortilla Soup Seasoning

Directions
1. In a bowl, mix together all ingredients but chicken, spray slow cooker with nonstick cooking spray. 2. Add chicken to mix and pour into slow cooker. 3. Cook on low approximately 4 hours.
(If you use chicken breasts for this recipe, increase cooking time to 6-8 hours on low or 4-6 hours on high.Make this a 4 meals in 4 minutes™ meal! Combine all ingredients into a gallon sized ziptop freezer bag, SMOOSH and label. Store in freezer until you are ready to cook.

BAKE: If you choose to bake this meal, pour combined ingredients into a large baking dish; cover and cook at 350 degrees for 30 minutes (longer if you use breasts) or until meat juices run clear.

** This recipe is also available on Homemade Gourmet's website under the Recipe Database: Key to the Kitchen. There you can find complete nutritional information for this recipe AND you can resize the recipe for more or Less servings depending on how many happy faces you need to feed! **

Guacamole - EZ

Today, at lunch I experimented with a little avocado that I was craving - used some Homemade Gourmet to whip up a quick tasty Guacamole.

Here's what I did:

Peeled 1 Avocado, removed meat of the fruit and mashed it; added 1 Tablespoons of Mayo and 1 Tablespoon of Homemade Gourmet Enchilada Soup seasoning. Mixed and mashed some more!

Delicious served with a quick toasted cheese tortilla sandwich.....YUM