Category: Recipes

Recipes

Mom’s Chili

So this is Mom’s basic chili recipe.  It’s good as is, used as enchilada sauce, or poured over frito chips with shredded cheese.  It’s such a versatile food!

Mom's Chili
 
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Recipe type: Main
Ingredients
  • 2 – 3 lbs. Ground beef
  • 2 15 oz. cans tomato sauce
  • 2 – 3 tsp chili seasoning
  • Pepper
  • Garlic salt
  • Lemon pepper
  • Worcestershire sauce
Instructions
  1. Cook the meat in a large pot, adding pepper, garlic salt, lemon pepper, and Worcestershire sauce to taste.
  2. When the meat is done, then add the 2 cans of tomato sauce.
  3. Add water (4 cans full) or until the pot is ¾ full.
  4. Add about 2-3 tsp of chili seasoning.
  5. Cook on medium-high until it starts to boil, then turn down to medium until ready to eat. Stir occasionally.

 

Auntie’s Jalapeño Cheese

This is originally one of Auntie’s recipes, but Mom and I make it so often, people credit us for it now.

Auntie's Jalapeño Cheese
 
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Recipe type: Appetizer, Side Dish
Ingredients
  • Chopped jalapeños peppers (fresh or from can/jar)
  • 1 lb. shredded cheddar cheese
  • 8 to 10 eggs
Instructions
  1. Spray a square glass pan (i.e. 2 quart Pyrex dish) with Pam (or thin layer of butter).
  2. Spread the chopped jalapeños evenly to cover the bottom of the pan.
  3. Add shredded cheese evenly.
  4. Beat eggs until frothly and pour over cheese.
  5. Bake in a preheated oven at 350 degrees for about 30 – 40 minutes until golden brown. Longer if it's not solid (Make sure the cheese doesn’t make waves when you move the pan).
  6. Let cool and cut into squares.

 

 

Salsa

This salsa recipe makes a big batch.  I usually half this recipe for myself.  You can make the salsa milder by removing the pepper seeds.  Likewise, to add heat, leave the seeds in.  Either way, it’ll taste great!

Salsa
 
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Recipe type: Snack
Ingredients
  • 2 Jalapeños, cut up in halves or thirds, with seeds intact
  • 2 Jalapeños, cut up with no seeds or membrane inside
  • 1 bunch Cilantro
  • 2 cans Rotel tomatoes
  • 2 15-oz. cans or 1 large can tomatoes
  • Chicken Bouillon to taste
  • Vinegar
Instructions
  1. Put the cut jalapeños and just the tops of the cilantro bunch into a blender (throw away the bottom half of the cilantro bunch here it is tied).
  2. Add all of the tomatoes and blend until it becomes a liquid consistency.
  3. Add the Chicken bouillon to taste (~ 1-2 tablespoons is good).
  4. Add ~ ¼ cup of plain vinegar (to taste).
  5. Add ½ chopped small onion

Cheddar Biscuits

  • 2 cups Bisquick baking mix
  • 1-¾ cups finely shredded cheddar cheese
  • 2/3 cups milk
  • 2 Tbsp butter, melted & divided
  • ¼ tsp garlic powder
  • ½ tsp fine parsley flakes
  1. Preheat oven to 450 degrees.
  2. Combine baking mix, 1 cup of the cheddar cheese, milk, and half of the melted butter in a medium bowl.
  3. Mix by hand until well combined.
  4. Place lumps of the dough on a pan.
  5. Sprinkle the parsley over the top of the dough.
  6. Sprinkle remaining cheese over top the dough.
  7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
  8. Combine remaining butter with garlic powder and brush it over the top of the biscuits as soon as it comes out of the oven.