a new nothing with a speckled handle

This is the yummiest chili that we first tasted at D'Ann and Ron's house in Provo. It's been a long time recipe of the Rogers family. Here's a link to the original recipe. I'll post my version- 2lbs Jimmy Dean Maple sausage (2 rolls) 2lbs hamburger (I don't usually add the hamburger, but spence likes it) 2 -15oz cans pinto beans (drained) 2 -15oz cans chili beans (only drain if you want to lessen the chili flavor) 2 cups V8 juice (plus more depending on the consistency you like your chili) 1/2 cup water 4 Tbsp apple cider vinegar 1 cup brown sugar (can mix light and dark brown sugar for an extra sweetness) 2 - 3 Tbsp Worcesterchire sauce 1 Tbsp kosher salt 1-1 1/2 Tbsp dry mustard Brown sausage. Add all other ingredients and simmer for 30 - 45 minutes. Top with grated cheese, sour cream, avocado and any other toppings! I almost always cut this recipe in half just because it makes a ton. But, as Amanda found out, it's perfect to freeze! Amanda...

The recipe's not totally clear, but you get the point. Heat 6 Tbsp butter in soup pot Add: 2 leeks (light green and white parts), diced 1 clove garlic minced Carrots Salt and pepper Add 1 Tbsp flour to make a roux, cook for a couple minutes. Cook 15 minutes. Add 2 sprigs of thyme and 1 bay leaf. Add large can of chicken (or vegetable) broth and 1 can water. Simmer until carrots are tender. Chop up baked potatoes with skins on. Add warm cream/milk (2 cup) and 1 cup sour cream, 2 cup cheddar cheese.

who doesn't love a good piece of whole wheat toast with butter and jam on it in the morning?  or better yet, a fresh, warm piece of bread with honeybutter on it?  this recipe makes a great basic whole wheat bread.  i got it from some friends in new orleans while we lived there, so it always brings back good memories for me whenever i make it.  isn't that how bread should be?  3½ cups whole wheat flour 1/3 cup gluten flour 1¼ Tbsp instant yeast (quick rise) 2½ cups steaming hot tap water (120-130 deg. F) (very hot to the touch) 1 Tbsp salt 1/3 cup canola oil 1/3 cup honey or 1/2 cup sugar or 1/3 cup molasses (measure out oil first, so the molasses doesn’t stick!) 1¼ Tbsp bottled lemon juice (or ½ a fresh lemon) 2½ cups whole wheat flour Directions: Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey/sugar/molasses and lemon juice an...

you CANNOT go wrong making a pot roast if you follow this recipe.  i promise!  and your husband will thank me.  2 ½ lb. chuck roast underblade 2 onions 10 + carrots beef broth Italian seasoning or rosemary, dried or sprigs Thyme Kosher salt Black pepper 1 can diced tomatoes Olive oil Start at 6:30am, meat in by 7:15am Turn crockpot on to low. 1. Cut onions in half from end to end. 2. Peel and wash carrots. Cut into 2” pieces on the diagonal. 3. Heat sauté pan with enough olive oil to coat pan. 4. Saute onions on both sides in pan until browned. Remove to a plate. 5. Saute carrots the same way until brown. 6. GENEROUSLY coat outside of meat on all sides with kosher salt. (A LOT) Repeat with Italian seasoning (or rosemary) and thyme. Sprinkle a little black pepper on too. 7. Place meat in hot pan and sear on all sides until BROWN (about 5 min per side at med-high heat). Remove to crock pot. 8. Starting with a little beef broth mix (3-4 tsps. bouillon in 2 cup...

2 cubes butter 3/4 cup lite Karo syrup 2 cups sugar Boil all 3 ingredients together for 1 min. Remove from heat. Add 1 tsp. vanilla. I'm not sure how much popcorn is "3 batches," but that's what I have written down.

12 ounces Ketchup 1 c brown sugar 1 c water 2 T Worcestershire sauce 1 t yellow mustard 1 medium onion Saute onions in olive oil. Add remaining ingredients and whisk to combine. Add meatballs and cook. I love this over Cal Rose rice. Cal Rose is a good sticky rice that is perfect for any asian or polynesian dish but it's kind of hard to find. In fact, that reminds me, I need to get to the store and find some. ta ta.

This is a recipe for a very light, yet flavorful pumpkin muffin. It was so easy to make and so satisfying to eat! It would be really good made into mini muffins for an after-school snack for the kids. From Gourmet November 2006 Makes 1 dozen INGREDIENTS: 1 1/2 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup canned solid-pack pumpkin 1/3 cup vegetable oil 2 large eggs 1 tsp pumpkin-pie spice 1 1/4 cups plus 1 Tbsp sugar 1 tsp cinnamon DIRECTIONS: Preheat oven to 350. Put liners in 12 muffin cups or 6 jumbo cups. Whisk together flour, baking powder, baking soda and salt in a small bowl. Whisk together pumpkin, oil, eggs, pumpkin-pie spice and 1 1/4 cups sugar in a large bowl until smooth, then whisk in flour mixture until just combined. Stir together cinnamon and remaining 1 tablespoon sugar in another bowl. Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. (I also finely chopped u...