Chicken Chili

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Chicken Chili

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 1 can chunk-style chicken
  • 1 can tomatoes in juice
  • 1 can kidney beans drained
  • 1/4 c. frozen chopped green pepper
  • 1/4 c. frozen chopped onion
  • 2 tsp. chili powder
  • 1/8 tsp. garlic powder
  • 1/4 tsp. ground cumin
  • Fresh jalapeno peppers if desired

Instructions

  • Cut tomatoes into small pieces and put into a sauce pan with the liquid from the can. Combine tomatoes with remaining ingredients and heat on low, covered, for several hours.

 

Sayer Foods: Chicken Chili

Peanut Butter Soup

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Peanut Butter Soup

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 3 tbsp. butter
  • 1 lg. onion minced
  • 1/2 c. celery minced
  • 1/3 c. peanut butter
  • 1 can condensed chicken broth
  • 1 can condensed cream of chicken soup
  • 3 c. milk
  • Salt and pepper to taste
  • chopped peanuts if desired

Instructions

  • Saute onion and celery in butter until onions are clear, add remaining ingredients and simmer on low until heated. Garnish with nuts if desired.

 

Oxtail Soup

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Oxtail Soup

Author: Chef Matt

Ingredients

  • 8 two inch oxtail sections
  • 1 teaspoon of salt
  • 1 bunch of celery minced
  • 2 small onions
  • 4 carrots
  • 4 cloves
  • salt and pepper to taste

Instructions

  • Place the rinsed and salted oxtails into cold salted water (about 1 gallon) and bring to a boil. Reduce heat and simmer.
  • Continue to simmer until meat is tender and remove the oxtails.Add Remaining ingredients to the water and simmer until the vegetables ate tender.
  • Remove meat from the tail and return to the pot. Serve the soup hot.

 

Hot Spiced Cider

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Hot Spiced Cider

Servings: 8
Author: RavenHardt of Holbrook, Ma USA

Ingredients

  • 2 qts. apple cider
  • 2/3 cup Karo syrup
  • 1 lemon sliced
  • 3 cinnamon sticks
  • 1/2 teaspoon whole cloves

Instructions

  • In 3 qt saucepan, stir cider, corn syrup, cinnamon sticks, cloves and lemon slices. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove spices and lemon...serve hot.
  • Notes: don't forget to remove the spices and lemon before serving... makes your house smell wonderful this is so yummy.

 

Santa’s Slush

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Santa's Slush

Author: Mumof2 of Galliano, LA

Ingredients

  • 2 6- oz cans frozen limeade concentrate thawed and undiluted
  • 12- oz can frozen lemonade thawed and undiluted
  • 1 c powered sugar
  • 7 c crushed ice
  • Optional: green food coloring
  • 33.8 oz bottle of club soda chilled

Instructions

  • Combine half of each first 4 ingredients in a blender; add food coloring ,if desired. Blend at high speed until slushy. pour into an 8"x8"pan.repeat procedure with remaining half of ingredients. pouring mixture into same pan. cover and freeze until mixture is firm. Remove from freezer about 30 minutes before serving. break mixture into chunks with a spoon; transfer to punch bowl. Add club soda; stir until slushy.

 

Butterscotch Monkey Bread

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Butterscotch Monkey Bread

Author: Chef Matt

Ingredients

  • 1 package frozen dinner rolls
  • 1 package regular butterscotch pudding
  • 1/4 cup chopped nuts
  • 3/4 cup brown sugar
  • 6 tablespoons melted butter

Instructions

  • Grease Bundt pan. Sprinkle nuts on bottom. Arrange rolls over nuts. Sprinkle dry pudding over rolls. Mix sugar and melted butter together and pour (drizzle) over rolls. Sprinkle with cinnamon. Cover with towel and let rise over night or at least 8 hours. Bake 350°F for 45 min to 1 hour.

 

Snickers Fudge

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Snickers Fudge

Servings: 8
Author: A lil Flakey

Ingredients

  • Bottom Layer
  • 1 cup milk chocolate chips - 6 oz.
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter
  • Filling
  • 1/4 cup butter
  • 1 cup sugar
  • 1/4 cup evaporated milk
  • 1 1/2 cups marshmallow cream
  • 1/4 cup peanut butter
  • 1 teaspoon vanilla
  • 1 1/2 cups chopped salted peanuts
  • Caramel Layer
  • 14 oz. package caramels
  • 1/4 cup whipping cream
  • Icing
  • 1 cup milk chocolate chips - 6 oz.
  • 1/4 cup butterscotch chips
  • 1/4 cup creamy peanut butter

Instructions

  • Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.
  • For filling: Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
  • Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
  • Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

 

Pumpkin Soup

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Pumpkin Soup

Author: Chef Matt of Sayerfoods.com

Ingredients

  • 2 tbsp. butter
  • 1 lg. onion chopped
  • 1 lg. potato diced
  • 3 c. chicken broth
  • 16 oz. canned pumpkin
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. pepper
  • 1/2 pt. heavy cream

Instructions

  • In a large quart pan cook onion and potato in butter until onions are clear. Add chicken broth and heat to a boil. Cover and cook over low heat until vegetables are tender. remove vegetables from the broth and blend in a blender until smooth. Return to broth vegetable puree to the broth and add the pumpkin and remaining ingredients except for the cream. Heat to a boil. Once soup reaches a boil, reduce heat to low, cover and allow to simmer for 10-15 minutes. Add the cream and heat through.