Easy Chili

Originally posted by: https://www.allrecipes.com/recipe/16248/easy-homemade-chili/

Ingredients:

• 1 pound ground beef
• 1 onion, chopped 
• 1 (14.5 ounce) can stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans
• 1 1/2 cups water
• 1 pinch chili powder
• 1 pinch garlic powder
• salt and pepper to taste

Directions:

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.

Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Hot Mama Grade: A-

Hot Mama Notes: Quick and easy! Simple and tasty! :). I like it with corn chips and shredded Cheddar. 

Bombshell Brownies

Originally posted by:

https://www.allrecipes.com/recipe/143667/brookes-best-bombshell-brownies/

Ingredients:

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs

• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting

Hot Mama Grade: A

Hot Mama Notes:

Toothpick did not come out clean at 35 minutes. At 40 minutes, I took it out of the oven. The brownies turned out delicious. Very rich and fudgy. We received lots of compliments at the pot luck. :D

Eyeball Cake

Originally posted by: 

https://www.foodnetwork.com/recipes/eyeball-cake-5468161

Ingredients:

Pupil and Iris:

Nonstick cooking spray

One 3-ounce box berry blue gelatin, such as Jell-O 

2/3 cup boiling water 

1/8 teaspoon black gel food coloring 

Eyeball and Crust:

Four 11.1-ounce boxes plain no-bake cheesecake mix

4 1/2 cups milk 

1 stick (8 tablespoons) unsalted butter, melted 

1 1/2 teaspoons red gel food coloring 

1/4 cup sugar 

Garnish:

One 0.67-ounce tube red writing gel

One 21-ounce can cherry pie filling

Directions:

Special equipment: a 2 1/4-inch round cutter

For the pupil and iris: Spray a 3-quart mixing bowl with nonstick cooking spray. Combine the blue gelatin with the boiling water in a small bowl and mix until the gelatin is completely dissolved. Pour 1/4 cup of the gelatin into a second bowl and mix in the black food coloring. Set the remaining blue gelatin aside. Pour the black gelatin into the prepared bowl.

Place in the refrigerator to set, about 30 minutes. Use a 2 1/4-inch round cutter to cut the gelatin into a circle and carefully remove the excess gelatin from around the outside of the cutter to leave a "pupil" in the bottom of the bowl. Discard the excess gelatin.

Pour 1/4 cup blue gelatin into the bowl over the black pupil (if the blue gelatin has set before pouring, pop it in the microwave for 10 to 15 seconds to loosen it). You will have some excess blue gelatin. Place the bowl back in the refrigerator to set another 30 minutes.

For the eyeball and crust: Combine the cheesecake mixes and milk in a large bowl. Blend with an electric mixer until thick but still pourable, about 2 minutes. Pour the batter into the bowl over the pupil and iris. Gently drop the bowl on your counter a few times to release any air bubbles. Place in the refrigerator and let set for 1 hour.

Meanwhile, mix together the melted butter and red gel food coloring and whisk to ensure that the food coloring is completely blended into the butter. Combine the sugar, red melted butter and 2 bags of the crushed graham crackers that came with the no-bake cheesecake mix in a bowl and mix with an electric mixer on medium-low speed until the graham cracker crumbs are colored red, about 2 minutes.

Remove the eyeball from the refrigerator and press the crust on top. Place the entire eyeball cake back in the refrigerator to let the crust harden, about 1 hour.

To plate and garnish: Place a large round plate or platter over the bowl with the eyeball cake. Flip the bowl over so the bowl is on top of the plate. Gently tap the bowl and plate on the counter to help release the eyeball. Gently remove the bowl to reveal the eyeball cake (if the cake does not release from the bowl, dip the bowl in warm water to help it loosen).

Use the red writing gel to make branching lines around the eye to resemble the veins of a bloodshot eye. Spoon the cherry pie filling around the entire base of the eyeball (you may not use the whole can). 

Fabulous Chocolate Waffles

Originally from: my Cookbook

Ingredients:
<VERIFY HAVE ALL INGREDIENTS>
1/3 c Cocoa Powder
1/3 c Sugar
3 c Flour
1t Vanilla
2 Eggs, Separated
1T Baking Powder
1.5c Milk
1/2 c Vegetable Oil

Directions:
Put dry ingredients into a bowl.  Heat waffle iron.  Put wet ingredients and egg yolks into a bowl and mix well.  Whip up egg whites.  Add wet ingredients to dry ingredients, do not overmix.  Then gently fold in the whipped egg whites.  Put in waffle iron.  Voila!

Hot Mama Grade: A+!

Hot Mama Notes: These chocolate waffles are unbelievably good.  You should go make them.  Right now.  Seriously, SO GOOD.  We eat them with sour cream sweetened with sugar, or with maple syrup.  But they are good even plain.  That's how good they are.  YUM!  I make this recipe as a double batch almost every weekend, and then we freeze the leftovers for weekday breakfasts. :)

Orange Chicken

Originally posted at: https://www.allrecipes.com/recipe/61024/asian-orange-chicken/?internalSource=hub%20recipe&referringContentType=Search

Ingredients:

• Sauce: 
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic 
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water 
•  
• Chicken: 
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

 Directions:

1. Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
2. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
3. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
4. Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
5. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 Hot Mama Grade: A

Hot Mama Notes: This chicken is very sweet, to me.  My kids love it.  Then again, Orange Chicken is nothing that I would ever order, but my kids do, and they think it is right on.  I've made it numerous times.  It is a lot of work, but if you want Orange Chicken from scratch instead of buying it at Panda Express or buying it frozen, then here you go!

Peanutbutter Brownies

Originally from: Lisa R (Book Club)

Hot Mama Grade: A-

Hot Mama Notes: I had this dessert at Book Club recently, and it was fantastic.  I would make it! :)

Curried Cheese Ball

Originally from: Lisa R (Book Club)

Hot Mama Grade: A

Hot Mama Notes: I had this cheese ball at Book Club the other day, and it was fantastic.  Here is the recipe.  I would make it, for certain! :D

Veggie Pesto Lasagna

Originally posted at: https://www.geniuskitchen.com/recipe/easy-spinach-lasagne-with-pesto-and-cheese-314626

Ingredients:

2cups ricotta cheese

1cup shredded parmesan cheese

1large egg

2(10 ounce) packages frozen chopped spinach, thawed and squeezed dry

1(8 ounce) packageprepared pesto sauce

3cups chunky pasta sauce

12no-boil lasagna noodles

2cups shredded mozzarella cheese

Directions:

1. Grease a 13x9 inch baking dish or lasagne pan.
2. Spread 1/2 cup pasta sauce on bottom of dish.
3. Mix together Ricotta, egg, and pesto until thoroughly blended. 
4. Grease a 13x9 inch baking dish or lasagne pan.
5. Spread 1/2 cup pasta sauce on bottom of dish. 

1. Mix together Ricotta, egg, and pesto until thoroughly blended.
2. Layer noodles, ricotta and pesto mixture, spinach, 1/2 cup parmesan, 1 cup mozzarella, and 1 cup pasta sauce.
3. Repeat layers using remaining ingredients.
4. Bake 1 hour at 350°F.

Hot Mama Grade: B

Hot Mama Notes:

I made this veggie lasagna when I hosted my bunko group. I wanted to use my chicken pesto lasagna recipe, but the Wednesday fell on Ash Wednesday, so it was no meat.  I thought about making that recipe without the chicken, but I figured I would look around for a Pesto veggie lasagna recipe. 

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Lentil Bake

Originally posted at:
https://www.easycheesyvegetarian.com/very-veggie-lentil-bake/

Ingredients:

110 g red lentils (~ 1/2 cup)
75 g white rice (~ 1/4 cup)
650 ml vegetable stock (~ 2 1/2 cups), or 2 stock cubes made up in 650ml water
1 tbsp oil
1 small leek or 1/2 large leek, sliced
1 bell pepper, diced fairly small (I used orange)
5 medium mushrooms, diced fairly small
1 small courgette (zucchini), or 1/2 large courgette, diced fairly small
1 tsp smoked paprika
1/2 tsp cayenne pepper
Black pepper
90 g grated cheddar cheese (~ 1 cup) 

Directions:

Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.

Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.

Heat the oven to 190°C (Gas Mark 5 / 375°F).

Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.

Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.

Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.

Hot Mama Grade: A

Hot Mama Notes:

This recipe is getting to be a favorite of mine! I've made it 3 or 4 times already! It's so flexible, and as the original chef mentions, you can use whatever veggies you want!

For the first time, when I hosted bunko, I pretty much made the recipe true to recipe. Except... This was tasty Tuesday recipe at work, and there was a typo of 1.5c lentils instead of 0.5c lentils. Oops! So that's how I made it. Which is actually great. I love lentils! I just had to add more liquid. The only change beyond that was that I used green lentils and added a few carrots, thinly sliced. A great addition, I think. I did add cheese and bake it, too.

The second time I made this, I used red lentils, chicken stock, and added a pkg of fresh spinach. I also had no zucchini, but I did use a leek.  I didn't add cheese or bake it. I don't think it needs that, at all. Just added time, and dries it out some. Delicious! I think I did have mushrooms and a green pepper, but I can't remember. I may have added some of my frozen omelet veggies, which has onion, pepper, and mushrooms.

The third time, I did the same as the second except I had no leek.  Still excellent. :) I also used the last little bit of my omelet veggies. I also added 2 cloves of fresh pressed garlic cloves. 

This recipe is a winner. I'm sure I'll make it again! :D

Chocolate Peanut butter Pie

Originally posted at:
https://chefsavvy.com/chocolate-peanut-butter-pie/

Ingredients:

Oreo Crust
20 Oreos (about ¾ of a full package)
5 Tablespoons unsalted butter, melted

Peanut Butter Filling
1½ cups creamy peanut butter
½ cup (1 stick) unsalted butter, softened
1 cup powdered sugar
½ teaspoon vanilla extract

Chocolate Ganache
1 cup semi sweet chocolate chips
2 tablespoons creamy peanut butter
½ cup heavy whipping cream

Directions:

Oreo Crust
Add Oreos to a food processor and pulse until you have fine crumbs.
Add the melted butter to the food processor and pulse a couple more times to combine. (If your food processor is not big enough you can do this in two batches or mix in a small bowl)
Press into a 9 inch pie pan and place crust in the freezer for 10 minutes to set.

Peanut Butter Filling
In a stand mixer fitted with the paddle attachment cream butter and peanut butter until smooth.
Add in powdered sugar and vanilla and beat on low speed until incorporated.
Spoon the peanut butter mixture into the crust. Place in the refrigerator while you are working on your ganache.

Chocolate Ganache
Add chocolate chips, peanut butter and heavy cream to a microwave safe bowl. Heat in 15 second intervals until fully melted.
Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the peanut butter layer.
Place back in the refrigerator for at least 1 hours to set.

Hot Mama Grade: B

Hot Mama Notes:
I originally had this recipe at a Pie Party. It was so amazing that I asked for the recipe. However, when I made it for my family, we found it to be too rich. I think if I make it again in the future, I would adjust it in the following ways:

* use milk chocolate chips
* use half as much Ganache
* make twice as much crust
* potentially cut the peanut butter layer down by 25% or 30%

I think these improvements would make for a much better pie. That being said, we did enjoy it very much, and found it to be very tasty! :)

Butternut Squash Soup

Originally posted at: 

https://www.allrecipes.com/recipe/208092/best-butternut-squash-soup-ever/

Ingredients:

1.5T butter

1/2 onion, sliced

2 cloves garlic

2 sprigs fresh thyme

1/2 butternut squash - peeled, seeded, and cut into 1-inch cubes

4 cups chicken stock

1/2 cube chicken bouillon

1 pinch ground cumin

1 pinch ground allspice

salt and ground black pepper to taste

Directions:

Melt the butter in a large pot over medium heat; cook the onion, garlic, and thyme in the hot butter until the onion has softened, about 5 minutes. Add the squash and chicken stock; bring to a simmer and cook until the squash is tender, 10 to 15 minutes. Crumble the bouillon into the soup; season with cumin, allspice, salt, and pepper; remove from heat.

Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a serving bowl. Alternately, you can use a stick blender and puree the soup in the pot.

Hot Mama Grade: B+

Hot Mama Notes: This soup is good. I like it's flavor even though I want able to replicate the exact ingredients. I only had one 14.5 oz can of chicken broth, so the balance of the 4c was water. I also had no bouillon cubes. Despite this, I feel the soup was tasty. I think it you make it as directed, it probably has a richer flavor. Also, I used the whole butternut squash, not just half. And I cooked it first in the microwave because I find it easier to scoop out cooked squash than to peel and cube raw squash to Sautee (that sounds like a nightmare!). I also didn't have fresh thyme so I used dried. I sprinkled some in. I probably used too much (oops). It definitely has a strong thyme flavor. In the future I would try to make it as directly so less thymey and younger with hair a squash (or more broth). Otherwise, this is a good simple, easy, relatively quicj recipe that I plan to make again. :). I also used olive oil to Sautee the onion & garlic. 

Ranch Chicken Nuggets

Originally from: https://www.allrecipes.com/recipe/259115/best-and-easiest-chicken-nuggets/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

Ingredients:

• cooking spray
• 3 skinless, boneless chicken breasts, cut into large chunks
• 1/4 cup ranch dressing
• 2/3 cup panko bread crumbs 
• 2/3 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley flakes 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
2. Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
3. Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

Hot Mama Grade: B+

Hot Mama Notes: These were super easy, and I am always looking for new recipes that my kids will actually eat.  I don't know that they loved these.  I don't know why.  I thought they were pretty good, but if the kids don't really care for them, then I really have no need to be making chicken nuggets for myself!!  I liked them, I thought they were good, but there you go.

Peanutbutter Swirled Brownies

Originally from: https://www.pillsburybaking.com/recipes/peanut-butter-swirl-brownies-8799

Ingredients

•  Vegetable Oil Cooking Spray
• 1 package Family Size Chocolate Fudge Brownie Mix
• Additional ingredients to prepare brownie mix per package instructions
• 1 cup Creamy Peanut Butter
• 1/4 cup powdered sugar

Directions

• Heat oven to 350°F. Coat bottom of 13 x 9-inch baking pan with no-stick cooking spray.
• Prepare brownie mix batter according to package instructions using oil, water and eggs. Spread evenly in prepared pan.
• Microwave peanut butter in medium microwave-safe bowl on HIGH 30 seconds. Add powdered sugar. Whisk until smooth. Drop by teaspoonfuls onto brownie batter and gently swirl with tip of knife.
• Bake 29 to 32 minutes or until set in center. Cool completely in pan on wire rack.

Hot Mama Grade: A

Hot Mama Notes: These turned out great, as expected.  These brownies are a real crowd pleaser, and are so easy to make.  And they are so pretty!  Impressive, really.  :)  They taste great *and* look great.  Win-win!

Cinnamon Star Cookies

Original recipe: https://www.allrecipes.com/recipe/10210/cinnamon-stars/

Recommended by Heather H. 

Ingredients :

2 2/3 cups finely ground almonds
1 tablespoon ground cinnamon
1 teaspoon lemon zest
1/3 cup egg whites
1/8 teaspoon salt
2 1/2 cups confectioners' sugar
1 3/4 teaspoons lemon juice

Directions:

Stir together the almonds, cinnamon, and lemon zest until combined.

Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.

Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.

Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.

To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)

Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks. 

Hot Mama Grade: B-

Hot Mama Notes: These cookies are great if  you are a fan of cinnamon.  Sadly, I really am not.  I wanted to like them, and I did, to a point.  However, I'd much rather eat some other type of cookie (PB chocolate chip, chocolate chip, chocolate cookies, etc), that I will probably never make these again unless I make them for someone who adores cinnamon.  I feel the same way about snickerdoodles, which some people love.