Brr...It's chili outside

Savory Selections
Meal Plan Solution-10/24 & 10/25
Brrr…. It’s Chili Outside
Steak Chili
Corn Chowder
Soup Bowls from the Bakery
O’ Henry’s
Steak Chili
2 TB olive oil 2 pounds steak
2 onions, chopped 3 TB garlic powder
1 green bell pepper, chopped 1 serrano pepper, chopped
2 TB chili powder 1 TB ground cumin
1 1/2 tsp ground cayenne pepper
2 cans WF diced tomatoes 1 can WF kidney beans
2 cans WF tomato sauce
1 tsp salt 1 tsp pepper
In a large pot over medium high heat, combine the oil & steak & saute for about 5 minutes, or until steak is browned. Add the onions, garlic, serrano & green peppers and saute for another 5 minutes, or until the onions are translucent. Add the chili powder, cumin, cayenne pepper, tomatoes & kidney beans. Reduce heat to low, cover & simmer for about one hour. Remove cover & simmer for another 30 minutes, or until you've reached your desired thickness. Serve in soup bowls.
Corn Chowder
1 bag Pictsweet Frozen Corn 1/2 c. butter
1/2 c. Flour 1/2 c. carrots, chopped
1./2 c. celery, chopped 6 c. chicken broth
1 onion, chopped 1 c. half and half
Boil corn in chicken broth. Saute carrots, celery, & onion in butter. When onion is transparent add flour to create a roux. Once flour is mixed into butter mixture completely stir slowly into corn mixture. Allow to boil to thicken & add half and half. Serve in soup bowls.
O’Henry’s
1 bag WF Marshmallows 1/2 c. butter
1/2 c. coconut 1 c. chocolate chips
2 TB milk 1/2 c. butterscotch chips
4 c. Krisp Rice Microwave marshmallows and butter until completely melted. Mix with Krisp Rice and coconut. Mix chocolate chips and 1 TB milk and microwave until melted completely. Mix butterscotch chips and 1 TB milk and microwave until completely melted. Drizzle the chocolate over the Rice Krispie Treats then drizzle butterscotch over chocolate.
**For some fun mix in’s try mixing in some Candy Corn or crème Pumpkins. Also you can mix coconut with some orange food coloring.

Fun Halloween Night

Savory Selections
Meal Plan Solution-10/17 & 10/18
Chicken Dinner in a Pumpkin
Green Salad
French Bread
Pumpkin Swirl Brownies
Chicken Dinner in a Pumpkin
2 lb. boneless chicken breast** 1/2 tsp. Pepper
1 (8-12") fresh pumpkin 2 c. chicken broth
3 garlic cloves, minced 1 med. onion, chopped
12 sm. mushrooms, sliced 1 med. bell pepper
1-1/4 c. uncooked rice 1-1/4 tsp. salt
5 tbsp. margarine 1 can stewed tomatoes
1/4 c. grated Cheddar cheese
Wash & clean out the pumpkin. Oil inside with 2 t melted margarine. Sprinkle with 1/2 t salt. Saute chicken, onion, mushrooms, bell pepper, & garlic in remaining margarine until chicken is cooked through. Stir in rice, salt & pepper, stewed tomatoes, chicken broth & boil for 2 minutes then fill pumpkin with this mixture. Put the pumpkin in a shallow greased baking pan & bake 1 to 1/2 hrs at 350.Pumpkin is ready when tender & should remain firm enough to hold the filling without sagging. Add cheese & allow to melt. Absorbed by rice & return to oven for a few minutes to melt.
**If you want to use Ground Beef instead of Chicken. Substitute browned ground beef for the chicken & beef broth instead of chicken broth.
Pumpkin Swirl Brownies
1 WF White Cake Mix and all ingredients on the box
6 oz. bittersweet chocolate (Hershey’s Special Dark.)
1/4 tsp. Cayenne Pepper 1 tsp. oil
1 1/4 c. Pumpkin Pie Filling** 1/2 c. chopped nuts(optional)
Mix up white cake according to instructions on the box. Add Cayenne Pepper & divide evenly between two bowls. Melt chocolate & oil in the microwave stirring ever 30 seconds until completely melted then add to one of the bowls with batter. In the other bowl, stir in the pumpkin pie filling until smooth. Pour chocolate mixture into a butter greased cake pan. Then pour the pumpkin mixture over the top. Take a fork & swirl the two together to create a marbled pattern. Sprinkle with chopped nuts and bake at 350 for 40-45 minutes. Let cool on a wire rack & serve.
**Solid Pack Pumpkin can be substituted with ½ t. nutmeg &
cinnamon.
Creamy Topping
8 TB butter 1 pkg. cream cheese, softened
1 tsp. cinnamon 1 tsp. nutmeg
1 tsp vanilla ½ c. whipping cream
Combine all in bowl &beat until creamy. Serve over Pumpkin Swirl Brownies.