WHOOPIE PIE FILLING

Ingredients

·         1 cup (2 sticks) unsalted butter, preferably organic, room temperature

·         2 cups sifted confectioners' sugar

·         1 jar (7 1/2 ounces) marshmallow Fluff

·         2 teaspoons pure vanilla extract, preferably organic

Directions

1.  In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.

Yield Makes 3 3/4 cups

Big Mess

Ingredients:

3 lbs. ground beef

3 - Onions (Med chopped)

3 - Anaheim Chiles, split the long way and slice 1/8” across (2 w/o seeds – 1 with)

2 - cloves fresh Garlic – minced, or use powder

Chili Powder – New Mexico prepared – go easy (about 2 Tbl.)

1 - 28oz. can plum tomatoes (with juice)

6 - medium White Rose potatoes, peeled, bite sized chunks (3/4”)

Salt and Pepper to taste

1 to 1 ½ cup water

In a large, heavy soup pot or Dutch oven, brown ground beef, drain. Add onions, chiles and garlic, sauté until the onions are translucent. Add the chile powder, cook 1 minute more. Break up tomatoes by squeezing through your fingers into small chunks; add to pot with all the juice. Stir in the potatoes, and add water just to cover everything.

Simmer about 2 hours until potatoes are tender but not falling apart.

Serve with Hunt’s Chili Beans on the side and stove top toasted flour tortillas.

Sweet Potato Soufflé

Ingredients:

3 pounds sweet potatoes, peeled and cubed
1 teaspoon salt
1 1/2 cups softened butter
6 large eggs
1/2 cup self-rising flour
3 cups sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Directions:

Preheat the oven to 350 degrees F.

Bring a large pot of water to a boil over high heat. Add 1 teaspoon of salt and the potatoes. Cook the potatoes until tender, then drain and cool to room temperature. Add the potatoes and the remaining ingredients to a blender and puree.

Pour into a greased 9 by 13-inch casserole pan and bake in the oven for 1 hour or until set and lightly browned. Remove from the oven and serve hot.

TASTY NO BOIL LASAGNA

SERVINGS: 12

1 LB GROUND CHUCK

1 LB SWEET ITALIAN SAUSAGE

3 CUPS CHOPPED ONION

3 CLOVES MINCED GARLIC

2 tsp ITALIAN SEASONING

1 – 67 OZ. JAR PREGO PASTA SAUCE

1 CUP WATER

15 OZ CONTAINER RICOTTA CHEESE

1 CUP SHREDDED PARMESAN CHEESE

2 TBL CHOPPED FRESH PARSLEY

1/2  TSP SALT

1 EGG

1 LB UNCOOKED LASAGNA NOODLES

3 CUPS MOZZARELLA CHEESE

DIRECTIONS: 

COOK GROUND BEEF AND SAUSAGE UNTIL BROWN, DRAIN. ADD ONION, GARLIC, 1 1/2 tsp ITALIAN SEASONING AND SIMMER UNTIL ONIONS ARE TRANSLUCENT. STIR IN PASTA SAUCE AND 1 CUP WATER. HEAT UNTIL BUBBLY.

PREHEAT OVEN TO 350ºF. COAT 11” X 15” LASAGNA PAN WITH COOKING SPRAY. IN MEDIUM BOWL, BLEND RICOTTA, PARMESAN, SALT, PARSLEY, REMAINING ITALIAN SEASONING AND EGG.

SCOOP ENOUGH SAUCE INTO THE BOTTOM OF PAN TO COVER IT, COVER THE SAUCE WITH A LAYER OF NOODLES. SPREAD 1/3 OF THE REMAINING SAUCE OVER NOODLES. DOLLOP 1/2 OF RICOTTA MIXTURE ON TOP OF SAUCE, SPRINKLE WITH 1 CUP MOZZARELLA CHEESE AND DUST WITH A LITTLE PARMESAN. REPEAT LAYERS, FINISH WITH NOODLES AND SAUCE. RESERVE AND REFRIGERATE REMAINING 1 CUP CHEESE.

COVER PAN TIGHTLY WITH HEAVY DUTY FOIL. BAKE 1 TO 1 1/4  HOURS OR UNTIL NOODLES ARE TENDER. REMOVE FOIL AND TOP WITH MOZZARELLA. BAKE 20 TO 30 MINUTES OR UNTIL CHEESE IS MELTED AND LIGHT GOLDEN. LET STAND 10 MINUTES BEFORE CUTTING.

Chunky Applesauce

3-1/2 pounds chopped and peeled Granny Smith Apples

2-1/2 pounds chopped and peeled Gala Apples

1 stick butter

1 cup packed brown sugar

3 teaspoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons vanilla extract 
 Directions:

In a Dutch oven, melt butter and add in brown sugar, cinnamon and nutmeg. Add chopped apples, cover and bring to a simmer over medium high heat.

Reduce heat to medium low and continue cooking 50-60 minutes or until apples are tender stirring occasionally.

Remove from heat; stir in vanilla. Mash, process with an immersion blender or food processor until it is the consistency you prefer.

Serve warm or cold. Yield: about 7-1/2 cups. Serves 12