Wendy's Chili

Winter is just around the corner and I am starting to think about those warm comfort foods. Chili is one of them. I like Wendy's Chili and it is one of the healthier items on their menu I hear. This recipie ran in my local newspaper and I thought I would share it. Hopefully its as good as the real thing. You be the judge and if you do try it come back and let me know what you thought!

Ingredients:
2 pounds ground beef
one 29-ounce can tomato sauce
one 29-ounce can kidney beans (with liquid)
one 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

Instructions:
1. Brown the ground beef in a skillet over medium heat; drain off the fat.

2. Using a fork, crumble the cooked beef into pea-size pieces.

3. In a large pot, combine the beef plus all the remaining ingredients, and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Turn Up The Heat:
For spicier chili - add 1/2 teaspoon more black pepper.
For much spicier chili - add 1/2 teaspoon black pepper and a tablespoon of cayenne pepper.
And for a real stomach stinger - add 5 or 6 sliced jalapeno peppers to the pot.

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Chili's Boneless Shanghai Wings Recipe

Ingredients:
Ginger-Citrus Sauce
1 1/4 cups water
1 tablespoon cornstarch
3/4 cup dark brown sugar
1/4 cup soy sauce
2 tablespoons minced fresh ginger
1 teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper flakes
Wasabi-Ranch Dressing
1/2 cup Hidden Valley Ranch bottled salad dressing
2 tablespoons buttermilk (or whole milk)
1 teaspoon prepared horseradish
1/2 teaspoon powdered wasabi
1 drop green food coloring


Chicken
1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 skinless chicken breast fillets
6 to 10 cups vegetable or canola oil

Instructions:
1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk.

3. Slice each chicken breast into 6 pieces. Preheat 6 to 10 cups of oil (use the amount required by your fryer) in a deep fryer to 375 degrees F.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.

5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

6. As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water. Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat. When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick. Remove the sauce from the heat and let it cool a bit.

7. Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering. Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl. Cover and chill this until the wings are done.

8. When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned. Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there.

9. When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.

10. When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid. Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

Serves 2 to 4 as an appetizer.

Note: To quicken the process up, I have used Purdue Popcorn Chicken or Tyson Popcorn Chicken.

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Sonic Drive-In Cherry Limeade Recipe

Ingredients: 
12 ounces Sprite (1 can)
2 lime wedges (1/8 of a lime each)
1/4 cup cherry juice


Instructions:
1. Fill a 16-ounce glass 2/3 full with ice (I use shaved ice).

2. Pour Sprite over the ice.

3. Add the juice of two lime wedges (or more depending on taste) and drop them into the drink.

4. Add the cherry juice and serve with a straw.



5. Garnish with 3 cherries

Makes one 16-ounce drink.

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McDonald's Breakfast Burrito

Ingredients:

4 ounces breakfast sausage
1 tablespoon minced white onion (We use Kirkland dehydrated onions and re-hydrate them)
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
ground black pepper
4 8-inch flour tortillas
4 slices American cheese
salsa (On the Side ~ Picante) or Rotelle Tomatoes

Instructions:

1. Preheat a skillet over medium heat. Crumble the sausage into the pan, and add the onion. Saute the sausage and onion for 3 to 4 minutes or until the sausage is browned.

2. Add the mild green chilies and continue to saute for 1 minute.

3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables. Add a dash of salt and pepper.

4. Heat up the tortilla by steaming them in the microwave in moist paper towels or in a tortilla steamer for 20 to 30 seconds.

5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.

6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about 2 inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired.

Makes 4 burritos

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Subway Sweet Onion Sauce Recipe

 Ingredients:
1/2 cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk powder
1/4 teaspoon lemon juice
1/8 teaspoon poppy seeds
1/8 teaspoon salt
pinch cracked black pepper
pinch garlic powder

Instructions:
1. Combine all the ingredients in a small microwave-safe bowl.

2. Heat the mixture uncovered in the microwave for 1 to 1 1/2 minutes on high until the mixture boils rapidly.

3. Whisk well, cover, and cool.

Makes about 2/3 cup.

Note: I love this on Baked Chicken breasts and as a dipping sauce for fries or egg rolls. 

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McDonald's Shamrock Shake Recipe

Ingredients:
2 cups vanilla ice cream
1 1/4 cups low fat milk
1/4 teaspoon mint extract (not peppermint)
8 drops green food coloring

Instructions:  
1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.

2. Pour into two 12-ounce cups and serve each with a straw.

Serves 2.

I have made this and it is close. Good substitute for the rest of the year. 

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Slow Cooker Chipotle Glazed Meatball Recipe

Ingredients
24 Italian Style Meatballs
1 (12 oz.) bottle chili sauce
1/4 cup brown sugar
6 T. chopped canned chiles w/adobo sauce

Directions
In a 5-quart slow cooker, blend the chili sauce and brown sugar. Add the chopped canned chiles with some of the adobo sauce. (Canned chiles vary in spiciness so you can adjust the amount according to your taste. If you like it hotter, leave in some of the seeds.) Add frozen meatballs to sauce and stir to coat. Cover and cook on high about 3 to 4 hours or low about 5 to 6 hours until meatballs are done. 

Serves 6

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Free Land O'Lakes Holiday Recipe Brochure

Free sample: Get a free Land O'Lakes® Little Joys Holiday Recipe Brochure as a hard copy or download.

How to get it: Visit the Land O'Lakes® Web site and click "Sign in to Order Now" under Order by Mail, or "Download PDF" or "Download Gluten-Free Edition PDF" under Download Brochure Now. If you are ordering by mail, you will have to sign up to be Simple Rewards® Club member first by filling out a short form.

Thanks All You for the find! 

Note: In the past I also got a coupon in the mail for cents off my purchase of Land O'Lakes when my brochure arrived.

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Caramel Apple Cider

1 gallon apple cider
3-4 cinnamon sticks (about 4 inches long)
6-8 whole cloves
1 tsp fresh grated ginger (or half tsp ground ginger)
1 cup of rum (optional)
1½ cups caramel sauce
Whipped cream (optional)

In a large pot over medium heat, place the cloves and cinnamon sticks together and heat until fragrant, about 5 minutes. Then pour in the cider, ginger, and rum (if using) into the pot, mixing with a whisk to combine. Let heat until simmering. When ready to serve the cider, heat the caramel sauce in a glass measuring container. Drizzle about a tablespoon of the sauce down the insides of each serving mug or glass, coating the sides, then pour in the cider, straining out the solids. Top with whipped cream, if using, and drizzle with additional caramel sauce.

Nutritional info: 249 calories, 2.6 g fat, 0 mg cholesterol, 73 mg sodium, 1 mg potassium, 56 g carbohydrates, 17 g sugar, 1 g protein.

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Peanutty Hot Cocoa

2 cups water
2 cups milk (or soymilk or almond milk)
½ cup creamy peanut butter
4 servings of your favorite hot chocolate mix
1 tbsp chocolate syrup (optional)
Whipped cream, to serve (optional)

Bring the water and milk to a simmer in a saucepan. When hot, add the peanut butter, whisking to combine until the mixture is combined and heated through. Add the servings of cocoa powder and whisk to combine. When combined, transfer to mugs. Top with a swirl of whipped cream and chocolate syrup, if desired!

Nutritional info per serving: 364 calories, 20 g fat, 11 mg cholesterol, 302 mg sodium, 410 mg potassium, 36 carbohydrates, 2.6 g fiber, 26.5 g sugar, 13.5 g protein. 16% DV Vitamin E, 20% DV calcium.

Serves 4

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FREE Top Secret Copycat Restaurant Recipes eCookBook

Click here to download the Top Secret Restaurant Copycat Recipes book! It includes 17 new recipes. Here is what you will get in the download book:


Cracker Barrel Copycat Grilled Chicken Tenderloin
Crocodile Café Chicken Tortilla Soup
Cracker Barrel Copycat Corn Bread Dressing
Hard Rock Café Twisted Mac N’ Cheese
Chili’s Style Margarita Grilled Chicken
Wendy’s Chili
Chili’s Chicken Mushroom Soup
Melting Pot Green Goddess Dip
Olive Garden Bruschetta al Pomodoro Day
Panera Tomato Mozzarella Salad
Ruby Tuesday Chicken Quesadilla
Macaroni Grill Copycat Chick L’Orange
Macaroni Grill Copycat Fonduta Gamberi
Olive Garden Copycat Apple Carmelina
Olive Garden Copycat Capellini Primavera
Olive Garden Copycat Lasagna
Olive Garden style Black Tie Mousse Cake
Red Robin Style Bonzai Hamburger

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Free JIFFY Recipe Book & Coupon!

Free sample: Get a free copy of the JIFFY Recipe Book.

How to get it: To request yours, just fill out a short form on the JIFFY Web site. You will then receive an e-mail comfirmation from JIFFY and have to click on the link in the e-mail to confirm your request. You can also view the recipe book online on the right side of the order page of the JIFFY Web site.

Thanks All You!

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Mole Ketchup Dipping Sauce Recipe

Great for French Fries! Love it with the crinkle cut type of fries. 

Ingredients

• 2 cups ketchup
• 1 tbsp taco seasoning
• 2 tsp chipotle pepper powder
• 2 tsp cocoa powder
• 1 tsp lime juice

Preparation

• Blend all ingredients together.
• Chill and serve.

Makes 16 ounces

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Horseradish Sour Cream

I love this dip for pretzels, onion rings and french fries.

Ingredients:

• 2 cups mayo
• 5 tbsp prepared horseradish
• 1/2 tsp black pepper
• 1 tbsp chopped garlic
• 1/2 tsp cayenne
• 1/2 tsp smoked paprika
• 1/2 tsp psprika

Preparation:

• Combine all ingredients in a mixing bowl.
• All to rest in refrigerator for at least 20 minutes to join all flavors together.
• Serve chilled.

Yield: 2 Cups

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Rachael Ray’s Cheeseburger Eggrolls & Russian Dressing Dipper

Did you see these Cheeseburger Eggrolls Rachael Ray made the other day on her show (October 13, 2011)? I'm sharing this because they look so yummy and the recipe will be going in my box. I want to try them now, but might have to wait till the Holidays. If anyone does try them, please let me know in the comment section below.

Rachael Ray’s Cheeseburger Eggrolls

Ingredients:

• 1 tablespoon EVOO – Extra Virgin Olive Oil
• 1/2 medium red onion, minced
• 3/4 pound ground sirloin
• Salt and pepper
• 1 cup sharp yellow cheddar cheese, grated
• 1 tablespoon Worcestershire sauce
• 1/2 tablespoon grainy, whole-seed mustard
• 1 package egg roll wrappers
• Water
• Cooking spray
• Sesame seeds

Preparation:

Preheat oven to 375°F.

Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire and mustard.

To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack.
Spray the tops of each eggroll with cooking spray and sprinkle some sesame seeds on top.

Bake for 20-25 minutes, until eggrolls start to brown.

Serve with Rachael’s Russian Dressing Dipper alongside (Recipe found below).

Rachael’s Russian Dressing Dipper

Ingredients:

• 1 cup sour cream
• 2 rounded tablespoons pickle relish
• 1/4 cup tomato ketchup
• Salt and pepper

Preparation:

In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Photo Credit: RachaelRayShow.com

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Chocolate Peanut Butter Fudge Crunch

Ingredients:

• 6 ounces semisweet chocolate, chopped
• 2 sticks (8 ounces) plus 1 tablespoon unsalted butter
• One 16-ounce jar creamy peanut butter
• 3 cups crispy rice cereal
• 1/4 teaspoon salt
• 3 cups confectioners' sugar

Directions:

1. Line an 8-inch square baking pan with parchment paper. In a medium saucepan, melt half of the chocolate and 1 tablespoon butter over low heat. Remove from the heat; stir in 1 cup peanut butter, then 2 cups rice cereal. Spread the mixture evenly in the prepared pan; refrigerate until set, about 15 minutes. Wash out the saucepan.
   
2. In the saucepan, combine the remaining 2 sticks butter and the salt; melt over medium heat, stirring. Remove from the heat and stir in the remaining peanut butter and the confectioners' sugar. Spread half of the peanut butter mixture over the cereal layer. Top with the remaining 1 cup cereal.
   
3. In a small bowl, microwave the remaining chocolate at medium power until melted, 1 1/2 minutes. Stir into the remaining peanut butter mixture. Spread evenly on the cereal-topped peanut butter layer; refrigerate until set, about 45 minutes. Cut into 16 pieces.

**These are very good and a favorite of our family**

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Starbucks Peppermint Brownie

Ingredients:
Brownies
one 19.5-ounce box fudge brownie mix (Betty Crocker Fudge Brownie Mix works great)
1/2 cup (1 stick) butter, melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint extract

Peppermint Buttercream Frosting
1/2 cup (1 stick) butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract

Chocolate Frosting
1/3 cup whole milk
1/4 cup (1/2 stick) butter
one 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla extract
1 cup powdered sugar

Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip)

Instructions:
1. Preheat the oven to 325 degrees F, then prepare a 9 x 9-inch baking pan by spraying it with a light coating of nonstick spray. Cut a piece of parchment paper or nonstick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked. 

2. Make the brownie batter by first sifting the box of ingredients. This will destroy any clumps. Add the melted butter, water, eggs, and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow the brownies to cool before frosting. 

3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer.  Mix in another 1/2 cup of powdered sugar, then add the milk and the peppermint and vanilla extracts. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.

4. Make the chocolate frosting by bringing the whole milk and butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla to the mixture and whisk until smooth. Use an electric mixer to beat in the powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. 

5. Add the decorative red and white icing by first applying the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction. 

6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator.

Serving size: 9 Brownies

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Free Recipe Brochure - Holiday treats made with REAL Butter

Give the Gift of Goodness Holiday treats made with REAL Butter.

Make someone's day this holiday season by giving a gift from your heart—homemade treats made with the goodness of pure and natural butter. The unmistakable flavor and texture that REAL butter delivers will let your loved ones know you care.

Please click here to request your free copy of  the recipe brochure.

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Olive Garden® Alfredo Pasta

1/2 cup (1 stick) butter
2 cloves garlic, minced
2 cups heavy cream
1/8 teaspoon ground black pepper
pinch salt
1/2 cup grated Parmesan cheese
1 12-ounce box fettuccine pasta
(or your choice of pasta)

1. Melt butter in a medium saucepan over medium/low heat.

2. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Turn the heat down if the mixture reaches a rapid boil or it could boil over. You just want a simmer. Add the cheese, and continue to simmer sauce for 8 minutes or until thick.

3. While sauce cooks, bring 4 to 6 quarts of water to a boil and add the pasta. Cook pasta for about 12 minutes or until done, then drain it.

4. Spoon pasta onto serving plates with Alfredo sauce poured over the top.

Makes 2-3 large servings

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Hard Rock Cafe® Orange Freeze

2 cups orange sherbet or sorbet
1 cup fresh squeezed orange juice
1/4 cup milk
1 sprig fresh spearmint

1. Put the sherbet, juice, and milk in a blender and blend for 15 seconds or just until the sherbet is smooth. You may have to stop the blender and stir the sherbet up a bit to help it combine.

2. Pour the orange freeze into a tall, chilled glass. Place a sprig of fresh spearmint in the top and serve immediately.

Serves 1

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