Products I Love! Tabasco Chipotle!

If you love Tabasco, you will love this smokey sauce too!


The taste is pure heaven on things like pizza, soup or eggs! My cousin Jerry turned me on to Tabasco Chipotle, and I will never look back!


Chipotle (chip-oat-lay) peppers are smoked, dried Jalapeño chiles. The Spice House offers two varieties of dried Chipotle chiles: Morita and Meco. The Moritas, available whole and ground, are a smaller chile with a dark red and black color. They have a delicious fruity aroma that belies their surprising heat level. The Meco are larger in size and have a light brown hue. They are smokier and less fruity than the moritas, with nutty, leathery notes that blend well with strong flavors.

A Flavorful History


Before the time of the Aztecs, ancient Mexican civilizations prized the chipotle pepper for its dark, smoky flavor. Using a centuries-old method, vine-ripened red jalapeño peppers are slow-smoked to perfection over a smoldering fire, and the peppers produce a rich, thick-bodied sauce ideally balanced in heat and flavor.

Here’s a recipe from Tabasco.com!

Chipotle Chili Con Carne

1 tablespoon cooking oil

3 pounds boneless beef chuck roast, cut into 1/2-inch cubes

4 large cloves garlic, minced

2 to 3 tablespoons chili powder

1 tablespoon dried oregano leaves

1 tablespoon ground cumin

1 1/2 teaspoons salt

6 to 8 cups water, divided

3 tablespoons cornmeal or masa harina

1/4 cup TABASCO® brand Chipotle Pepper Sauce

Sour cream, shredded cheese, and chopped onion (optional)

Heat oil in a large, heavy pot over medium heat. Add meat and cook until browned, about 10 minutes, stirring often. Add garlic, chili powder, oregano, cumin, and salt and stir well. Add 6 cups of the water and bring to a boil; reduce heat to medium-low, cover, and simmer 1 to 1 1/2 hours or until meat is tender, adding more water if needed.

Combine cornmeal and 1/2 cup of the water and mix well; stir into chili. Cook, uncovered, 30 minutes longer or to desired consistency, stirring often to prevent lumping and adding more water if needed.

Stir in TABASCO® Chipotle Sauce and check seasoning. If desired, top with sour cream, cheese, onion, and additional TABASCO® Chipotle Sauce.

Makes 6 to 8 servings.

Grandma Lynn’s Super Easy Mac & Cheese Recipe!

This Mac & Cheese recipe is really GREAT!! It comes from my mother in-law Lynn. She is from North Carolina, and she definitely knows Mac & Cheese! She is also a GREAT cook!

To make this Super Easy Mac & Cheese Recipe, you will need the following ingredients:

(I use a 9×13 casserole dish)

2 1/2 cups elbow macaroni

2 (14 oz) cans chicken broth

1 1/4 cups evaporated milk

4 tbs butter (melted)

4 tbs flour

1/2 tsp salt

1/2 tsp pepper

3 cups cheddar cheese (I use medium cheddar)

Pour the UNCOOKED pasta into the pan.

Pour the chicken broth over the macaroni,

the evaporated milk,

the melted butter,


the flour,


salt,

and pepper.

Stir to combine ingredients,

Cover with foil.

Place in a pre-heated 350 degree oven. Set a timer for 15 minutes.

After the first 15 minutes, remove from oven and stir. Re-cover and return to oven. Set the timer for another 15 minutes.

After the second 15 minutes has elapsed, remove from oven again and stir. Re-cover with foil and return to oven. Now set your timer for 10 minutes.

After the 10 minutes has elapsed, stir once more.

Here comes the fun! Add the cheese and stir to combine.

(Sauce will be very thin at this point. Don’t worry!)

Turn your oven to broil and return Mac & Cheese to oven for 5 minutes.

(Total cooking time 45 minutes)

Remove from oven when the top is bubbly and browned.

Enjoy!

Brownie Kahlua Trifle

This fabulous treat is rich and delicious! It feeds a group and is easy to make. You can make it kid friendly, by omitting the Kahlua.

To make this brownie trifle recipe, you will need the following ingredients:

1 (19.8 oz) package of brownie mix

1/4 cup coffee liqueur (optional)

1 (3.9 oz) chocolate fudge instant pudding

a bag of toffee chips (I used Heath)

1 (12 oz) container of Cool Whip

I doubled this recipe to feed 30 people


Prepare the brownies according to package directions.

After the brownies are cooled, cut or crumble them up and put them in a ziploc bag. Pour the coffee liquor on top of the brownie pieces and let them absorb the liquid.

First layer is the brownie layer.

Then comes the pudding.

The toffee bits,

Then the cool whip layer.

(OK so I don’t have a picture, I’m not perfect.

I forgot to take one! Just try to imagine it, I know you can!)

Continue the layers until all the ingredients are used.

I like to take some extra cool whip, place it in a ziploc bag with a decorating tip and give it a little extra pizazz.

Fancy huh?

It’s magically delicious!!

You could get really creative with this trifle recipe, you could add or replace ingredients like cookies or chocolate covered graham crackers. (Girl scout cookies would be yum!)

Use sugar free pudding, chocolate angel food cake, nonfat milk and lite cool whip for a low calorie dessert. (That one’s for you Marsha!)

Enjoy!

Crock Pot Baked Potato Soup Recipe!

I love Baked Potatoes! I love soup! Why not have Baked Potato Soup!

This soup really is a meal! Add a salad or small sandwich, and your family will be satisfied! (Unless you live with my husband, well… you read the taco soup recipe didn’t you?)

To make this Baked potato soup recipe, you will need the following ingredients:

6 large potatoes peeled and chopped into 1/2 inch cubes

1 large onion diced

3 (15oz) cans chicken broth

3 tsp garlic powder

1/4 cup (1/2 stick)

3 tsp salt

1 1/4 tsp pepper

1 cup whipping cream

3 tbs chopped chives

1 cup shredded cheddar

Toppings:

bacon cooked and crumbled

sour cream

cheese

chives


In a large crock pot add potatoes,


onions,


Chicken Broth,


garlic powder,


salt,


Stir to combine.

Add the butter.

Cover and cook on high for 4 hours or low for 8 hours.

After the cooking time has elapsed, mash potatoes until chunky but closed to smooth. Like a chunky mashed potato.

Add cream.

the cheese,

and the chives. Stir to combine.

(Why does the soup look pink? I have no idea!)

Serve with some yummy baked potato toppings!

Enjoy!

Fried String Cheese Sticks Recipe!

Oh My LORD!! Please forgive me for this gluttonous behavior, but I have just discovered the most sinful snack!


While opening the third string cheese packet for my 2 year old, an image of melted gooeyness took over my thoughts. While I bread and fry chicken, fish and even ravioli, I had never put the cheese-fry together! I acted on impulse and quickly whipped up a batch for my family. They are pure culinary sin!

Start with some string cheese. I buy a HUGE pack at Costco. I LOVE Costco!

You will need 3 pie plates (or something similar). Fill the first plate with flour.

The second with a couple eggs and a tablespoon of water. Mix.

The third with Italian style bread crumbs.

Roll each cheese stick in flour,

then in the egg wash,

then the bread crumbs.

Continue rolling, dipping and breading until you have enough cheese sticks made for your friends or family. (Because we would NEVER make these to eat by ourselves, right?)

Now these little guys are ready to be baptized! Hallelujah!

Pour enough oil in a frying pan to cover half the stick. Heat oil to med-high. when oil is hot, fry about 20 seconds in the hot oil, and they should be ready to flip. Another 20 seconds or so and Whoo Hoo!! Sin in a stick!

Serve these with my Pizza sauce recipe (On BubbleCrumb.com under pasta recipes, pizza) your favorite marinara, or if you are feeling really naughty, RANCH!

Enjoy!

Ding Dong Cupcake Recipe!

This is a fun and easy recipe that will amaze your friends and family! Take them as a hostess gift or as a fun surprise! Because they are made with box cupcakes, it’s a snap!

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To make this cupcake recipe, you will need the following ingredients:

1 box devils food cake mix

3 eggs

1 1/4 cups water

1/3 cup vegetable oil

2 jars marshmallow fluff

1 tub chocolate frosting

1 tub vanilla frosting


In a large bowl combine cake mix,


water,


egg,


and oil.


Mix well.


Pour into muffin cups.

Bake at 350 degrees for 17-20 minutes.


After cupcakes are cool, cut out middles with a knife.


Remove top and set aside.

Using a small spoon, remove some of the inside of cupcake.

Now, take a Ziplock bag (at least quart size) and fill with fluff. Cut one of the corners with scissors to create pipping bag.

Fill cupcake with marshmallow.

Replace top.

Spread chocolate frosting on top of cupcake.

Use the smooth side of a knife dipped in water to get a smooth look.

Fill a small Ziplock bag with vanilla frosting, barely cut the tip so a small amount of frosting comes out when you squeeze.

Pipe the signature “Ding Dong” loops.

Enjoy!

Niki’s Meatloaf Recipe!

To be honest, I have made lots and lots of different meatloaf recipes in my time. I have never been completely happy with any of them. I decided to take all of my “likes” and add a few favorite ingredients, and came up with this tasty meatloaf. I hope you like it as much as I do!


To make this meatloaf recipe, you will need the following ingredients:

1 1/2 lbs ground beef or ground turkey
1 egg
3/4 cup milk
1/4 cup shredded cheddar cheese
a handful of grated Parmesan (Please not from a can)
1 cup bread crumbs (I use Italian style)
1 tsp salt
1 half bell pepper diced fine
1 small onion or 1/2 reg sized onion diced fine
pepper to taste
2/3 cup ketchup
1/4 cup packed brown sugar
1 1/2 tsp mustard


In a large bowl, combine egg,

milk,

Parmesan cheese,

cheddar cheese,


bell pepper,

onion,

bread crumbs,

salt,

and pepper.

Mix to combine.


Add meat.


Using your hands, mix until all ingredients are combined.


Press firmly into prepared loaf pan.

In a small bowl combine ketchup,


packed brown sugar,

and mustard.


Mix well.

Pour mixture over meatloaf.

Place in a pre-heated 350 degree oven for 1 hour and 15 minutes.

Serve with mashed potatoes, corn and a green vegetable.

Enjoy!