A chili recipe so satisfying you won’t even miss the meat!  Top with sour cream, shredded cheddar and maybe even a slice of fresh jalapeno, if you’re up for it.  Cooks quickly, all in one pot!

1 can hot chili beans, undrained

1 can black beans (drain and rinse ‘em)

1 can Mexican stewed tomatoes, undrained

1 cup frozen corn (thawed)

1/2 cup salsa (chunky works best)

1/2 cup each red and green bell pepper, chopped

1 teaspoon ground cumin

2 teaspoons chili powder

Combine all ingredients in a large saucespan and bring to a boil.  Reduce heat, cover and simmer for 15 minutes or until veggies are crisp-tender.

Popularity: 7% [?]

     Since the answer to today’s Brain Strain was “mayonnaise”, it got me thinking of all the things I love with mayo.  Tuna tops the list!  Here’s a jazzed up tunafish sandwich–loads of veggies for crunch and served hot from the oven.

1 can water-packed tuna, drained

1/2 cup frozen mixed veggies, thawed and chopped

1/3 cup mayonnaise

2 tablespoons onion, finely chopped

1 tablespoon ranch salad dressing mix

4 small hamburger buns, split

Combine everything (except the buns) in a bowl.  Spoon tuna mixture onto bottom buns and replace tops.  Put each sandwich on a piece of heavy duty foil, fold around and seal tightly.  Place foil packets on a baking sheet and bake at 400 for ten minutes (or until heated through).  Serve with fresh fruit and chips!

Popularity: 5% [?]

     Time for the Dane County Humane Society’s annual fall FUNdraiser…Dogtoberfest!  Happening Sunday from 11-5 at the Capital Brewery’s outdoor beer garden in Middleton, Dogtoberfest is games, contests, live music and entertainment.  Bring your nice dog and $5–that’s what you’ll be giving directly to DCHS for the care of homeless animals in our area. 

     The tailwagging contest is at 11:30, hot dog eating is at 1, costume contest is at 2 and musical squares is at 3.  And there’s live music from The SoapBox Project and Mighty Short Bus throughout the event.  Don’t worry Packers fans…the game will be on as well!

Popularity: 3% [?]

     Seemed to be a record year for my friends who grow their own tomatoes.  If you’re looking for a way to use up your high-yield, try this easy (and tasty!) recipe.

1/2 cup mozzarella cheese, shredded

1/2 cup grated parmesan/romano cheese blend

1/2 cup ricotta cheese

1/2 cup mayonnaise

1 tablespoon dried oregano

1 teaspoon each salt and minced garlic

4 large tomatoes

Combine everything but the tomatoes in a small bowl.  Cut each tomato into five slices and spread each slice with a tablespoon of the cheese mixture.  Broil, 3 inches from the heat, until the cheese mixture is golden brown and the tomatoes are heated throughout (about 3-5 minutes).

Popularity: 5% [?]

     My guy has been under the weather for almost a week–you know it’s bad when I’ve made this soup for him twice already!  Quick cooking, completely comforting chicken soup (with broken spaghetti), this recipe is sure to make you feel better fast.

4 cups chicken broth (I make mine from bouillon cubes and water but I only use two cubes with the four cups water so it’s not too salty)

1 boneless, skinless chicken breast

1/2 medium white onion, sliced and diced

about 5 baby carrots, thinly sliced

1/2 green bell pepper, thinly sliced and diced (tiny pieces!)

1 teaspoon canola oil

1 serving spaghetti pasta, broken into small pieces, cooked according to package directions

spices (pepper, garlic powder and herbs) to taste

In your soup pot, saute the onion, pepper and carrots in oil for a few minutes over medium heat.  Add the broth and bring to a boil.  Drop chicken breast in soup, reduce heat.  Simmer until chicken is cooked then shred chicken between two forks and put it back in soup.  Taste the soup and add spices.  Bring the heat back up to a slow boil.  Put your cooked pasta in the bottom of the bowl and ladle the chicken soup on top.  Serve with crackers and a hug!

Popularity: 4% [?]

Thanks to the lovely ladies of Maplewood Village in Sauk City for sharing this dessert with Scott, Adam and myself this morning.  And special thanks to Jolene for also allowing me to share the recipe with you right now!  It serves up to 20 in this particular portion size but feel free to scale it back and make less for a smaller get together.  Here’s what you’ll need…

1 chocolate cake mix

1/2 cup Kahlua

2 medium cartons Cool Whip

2 packages chocolate instant pudding mix

3 3/4 cups milk

3 Heath (or Skor) candy bars

Make the cake in a 9×13 pan, let it cool.  Poke holes over entire cake with a wooden spoon handle and drizzle the Kahlua in the holes.  Refrigerate for 1/2 hour.  While that’s chilling, break up candy bars into pieces and prepare the pudding mix with the milk. 

Grab a punch bowl, trifle serving dish or other large crystal bowl and start layering!  Cake, pudding, cool whip and candy.  Repeat twice (you should have 3 layers with candy on top).  Keep refrigerated.

Can be served with ice cream scoop or other large serving spoon…ENJOY!!

Popularity: 5% [?]

     No one will say “No” to these crispy, delightful treats.  And with only three ingredients, they are simple to put together.

1 package frozen puff pastry, thawed

1/2 cup sugar and 2 teaspoons cinnnamon (combine them)

Lightly flour your surface and roll out one sheet of pastry.  Sprinkle half your cinnamon sugar over top.  Roll up the dough, cut into 1/2 inch slices.  Put on parchment paper lined baking sheet.  Repeat process with another pastry sheet and the rest of the sugar mixture.  Bake at 375 for 12-15 minutes (until crisp and golden brown).

Popularity: 5% [?]

     Got an overload of fresh veggies?  Stir-fry them and add ramen noodles for a delicious dish that works well with grilled chicken for sure.

     Thinly slice a small sweet red pepper, a yellow summer squash, a zucchini, 3/4 cup carrots and 1/4 red onion.  (You can also add 3/4 green beans to the wok if you’ve got ‘em).  Stir-fry all in 1 tablespoon of canola oil for about 4 minutes.  Meanwhile, cook a package (3oz) of ramen noodles (but don’t use the seasoning packet–discard it or use it another time).  Add 1/4 cup chicken broth, 1 tablespoon soy sauce and 1 teaspoon fajita seasoning to the stir-fry–cook until veggies are crisp tender.  Drain noodles, add to veggies and stir until blended!

Popularity: 4% [?]

Looking for an easy but also impressive meal?  Four ingredients are all you’ll need!  Throw a green salad to the side of these stuffed shells to round it out.   

1 package (12oz) jumbo pasta shells

1 jar (26oz) of your favorite spaghetti sauce

36 frozen fully cooked Italian meatballs (about 1/2oz each), thawed

2 cups (8oz) shredded part skim mozarella cheese

Cook the pasta; drain and rinse in cold water.  Put 1/2 cup sauce in a 9Pam-sprayed) baking dish.  Place a meatball in each shell and then put it in the dish.  Top all with the remaining sauce and sprinkle with cheese.  Cover and bake at 350 for 35 minutes.  Uncover, bake 5-10 minutes more until bubbly with cheese melted.

Popularity: 4% [?]

     So, all the talk about apples on the air this morning has me craving ‘em something fierce.  This particular dip is fab for apples because the apples themselves are what you dip!  Easy to prepare (and be prepared to make another batch ’cause your first one will go fast!).

1 package cream cheese (8oz)

1 tablespoon peanut butter

1/2 teaspoon pumpkin spice

1 jar (7oz) marshmallow creme

Assorted apple wedges

In a small bowl, beat the cream cheese, peanut butter and pumpkin pie spice until well blended; fold in marshmallow creme.  Serve with a variety of apple wedges!

Popularity: 11% [?]