Saturday, August 27, 2016

Beef And Black Bean Chili With Lime Crema


  • Servings: 8
  • 1 1/2 pounds lean ground beef
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 cup chopped yellow or red sweet pepper
  • 1 cup water
  • 1/2 teaspoon ground dried chipotle pepper, or more to taste
  • 1 fresh mango, peeled, seeded, and chopped
  • lime crema:
  • 2 (5.3 ounce) containers voskos® nonfat honey greek yogurt
  • 2 teaspoons grated lime zest
  • 2 tablespoons lime juice


    Preparation Time: 20 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 20 mins

  • cook ground beef, onion, and garlic in a large skillet until meat is browned; drain off any fat.
  • add black beans, undrained tomatoes, sweet pepper, water, and ground chipotle chile pepper to a 3 1/2- or 4-quart slow cooker. stir in beef mixture. cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. serve topped with lime crema (see below) and chopped fresh mango.
  • lime crema: stir together voskos® nonfat honey greek yogurt, lime peel, and lime juice in a bowl. serve immediately or chill up to 24 hours.



  • Servings: 16
  • 4 quarts boiling water
  • 3 cups white sugar, divided
  • 1/2 pound ginger root with skin, grated
  • 1/2 cup honey
  • 1/2 cup lime juice
  • 1 cup fresh brewers' yeast


    Preparation Time: 15 mins Ready Time: 15 mins

  • remove 1/2 cup of the boiling water and set aside to cool to lukewarm.
  • combine remaining boiling water, 2 cups sugar, ginger, honey, and lime juice in a large plastic container.
  • mix the 1/2 cup lukewarm water, 1 cup sugar, and yeast together in a separate bowl. let stand until the yeast softens and begins to form a creamy paste, about 5 minutes; stir into ginger mixture. cover container and let sit for 3 days. skim foam from top, strain liquid, and pour into clean storage containers; chill.

triple cupcakes


  • Servings: 24
  • cupcakes:
  • 1/4 cup strawberries in syrup, undrained
  • 1 (18.25 ounce) package golden butter cake mix (such as pillsbury®) moist supreme®)
  • 2/3 cup vegetable oil
  • 1/3 cup milk
  • 4 eggs
  • icing:
  • 2 tablespoons strawberries in syrup, undrained
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1/2 teaspoon strawberry extract
  • 24 fresh strawberries, hulled and sliced


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c). line 12 muffin cups with paper liners.
  • place 1/4 cup strawberries in syrup in a bowl; blend with an electric mixer until smooth. add cake mix, vegetable oil, and milk; mix on low speed until well blended, about 2 minutes. mix eggs, 1 at a time, into cake mix mixture, beating until each egg is fully incorporated into the batter before adding the next. spoon about 1/4 cup batter into each muffin cup.
  • bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 15 minutes. place cupcakes on a wire rack to cool completely.
  • blend 2 tablespoons strawberries in syrup in a bowl using an electric mixer until smooth. beat cream cheese and butter into strawberries on low speed until smooth and creamy. slowly beat confectioners' sugar into strawberry mixture on low speed until icing is smooth; add strawberry extract and beat on medium for 2 minutes.
  • spoon icing into a piping bag fitted with a star-shaped tip or a resealable plastic bag with the corner snipped. pipe icing each cupcake. top each cupcake with sliced strawberries.

Friday, August 26, 2016

Campfire Chicken Pot Pie


  • Servings: 6
  • 2 (29 ounce) cans mixed vegetables (with potatoes)
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (10.75 ounce) can cream of mushroom soup
  • 2 large cooked chicken breasts, cut into cubes
  • 1 (10 ounce) can refrigerated biscuit dough


    Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins

  • stir vegetables, chicken soup, mushroom soup, and chicken cubes together in a dutch oven with a flat lid.
  • cook over campfire coals until warmed through but not boiling, about 15 minutes.
  • arrange biscuit dough segments in a layer atop the vegetable mixture. put lid on the dutch oven and carefully arrange some hot coals atop the lid.
  • heat until the biscuits are cooked through, 15 to 30 minutes.

Easy Chicken Wing Dip


  • Servings: 16
  • 3 skinless boneless chicken breast halves
  • 1 cup ranch dressing
  • 8 ounces shredded mexican cheese blend
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup hot pepper sauce (such as frank's redhot®)
  • 2 cups shredded lettuce, or to taste
  • 1 tomato, diced


    Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of water to a boil; add chicken breasts to water and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cool chicken and shred with a fork.
  • stir ranch dressing, mexican cheese blend, cream cheese, and hot pepper sauce together in a bowl with a fork until well-combined; add chicken and stir. spread chicken mixture into a 9x13-inch baking dish.
  • bake in the preheated oven until hot and bubbling, 15 to 20 minutes. cool to room temperature; top with lettuce and tomato.

Freyja Farms Holiday Mulled


  • Servings: 12
  • 40 whole cloves
  • 2 large oranges, peeled
  • 2 lemons, peeled
  • 3/4 cup dried cherries
  • 3 cinnamon sticks
  • 8 cups apple
  • 3 cups pulp-free orange juice
  • 1 1/2 cups , divided (optional)


    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • push 20 cloves into the outside of each peeled orange; place into your slow cooker. add lemons, dried cherries, and cinnamon sticks.
  • pour apple and orange juice into the slow cooker.
  • cook liquid on high until gently boiling, about 5 hours. reduce to low to keep juice warm.
  • ladle juice into mugs. stir 1 ounce into each serving.

simple yorkshire pudding


  • Servings: 8
  • 2 eggs
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 1 cup milk


    Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins

  • preheat oven to 350 degrees f (175 degrees c). grease a small glass baking dish; place in oven to heat while you prepare the pudding.
  • beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
  • pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.