My Table For Eight {by Jen}

Easy Chili

Easy Chili

Source: Kalyssa

Ingredients:

1 pound ground beef

4 (16-ounce) cans Bush’s chili beans, undrained

1 (14 1/2-ounce) can stewed tomatoes, undrained

1 (11.5-ounce) can V8 original vegetable juice

1 (12-ounce) bottle Heinz chili sauce, optional

Toppings:

cheddar cheese, shredded
sour cream
corn chips or tortilla chips

Preparation:

Stove top: Cook ground beef in a large pot. Stir in chili beans, stewed tomatoes, V8, and chili sauce; bring to a boil. Serve in individual bowls, garnish with toppings, and breadsticks on the side. Or scoop chili over scones and garnish!

Crock pot: Brown ground beef in a frying pan. Place cooked meat into the crock pot; stir in chili beans, stewed tomatoes, V8, and chili sauce. Cook on low for 2-3 hours, or until heated through. Serve in individual bowls, garnish with toppings, and breadsticks on the side. Or scoop chili over scones and garnish! .

Serves ?

Recipe note: no brand swapping or substituting! This delicious chili flavor is specific to using these brands (Bush’s, V8, and Heinz), changing them to generic brands will alter the flavor in this tried and true recipe!

NO SUBSTITUTES :)

Scotcheroos

Scotcheroos

Servings:

24 bars

Ingredients

6 cups rice crispy cereal

1 ½ cups creamy peanut butter
1 cup light corn syrup
1 cup white sugar
½ cup semisweet chocolate chips
½ cup butterscotch chips

Directions

Generously butter a 9x13-inch baking pan; set aside.
Place cereal in a bowl and set aside.
Mix together peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from the heat.
Stir in rice cereal until well combined. Transfer mixture into the prepared pan. and pat it down with buttered hands.
Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.
Cool completely, about 20 minutes, before cutting into 24 squares.

Nutrition

Serving: 1bar | Calories: 237 | Carbohydrates: 33g| Protein: 4g | Fat: 10g

Red Velvet Poke Cake

INGREDIENTS

1 box Duncan Hines red velvet cake mix
1 (14oz) can sweetened condensed milk
2 teaspoons vanilla extract divided
2 (8oz) cream cheese softened, divided
½ cup powdered sugar
1 (8oz) cool whipped topping, thawed
sprinkles if desired

INSTRUCTIONS

Prepare the red velvet cake mix and bake in a 9x13-inch pan according to the box instructions. Or bake in a 12x18 sheet pan at 350° for 25-30 minutes.
While the cake is in the oven, add one 8 ounce block of cream cheese to a mixing bowl with one teaspoon vanilla; mix until smooth.
Slowly add the sweetened condensed milk and mix again until smooth.
When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about 3/4 depth.
Pour the filling over the cake, using a spatula to spread it out and help it get into the holes.
Refrigerate for at least 2 hours.
In a large mixing bowl, mix the second cream cheese block until smooth.
Add the powdered sugar and 1 teaspoon of vanilla; stir again until smooth.
Add the cool whip topping until it's all incorporated.
Spread evenly over the cake.
Enjoy immediately or refrigerate until ready to serve.

Bacon Ranch Chicken Sliders

Bacon Ranch Chicken Sliders

Ingredients:

2 packages King's Hawaiian sweet rolls, 12 count each
1 rotisserie chicken, shredded (about 3-4 cups shredded chicken)
8 oz softened cream cheese
1 (1-oz) envelope dry ranch seasoning
1 1/2 cups shredded cheddar cheese
1/2 cup bacon crumbles
1/2 cup melted butter
1 tblsp dried parsley
1/4 cup grated Parmesan cheese

Instructions:

Preheat oven to 350ºF.
Combine the shredded chicken, cream cheese, ranch seasoning, cheddar cheese, and bacon. Set aside.
Without separating the rolls, cut the entire loaf horizontally and place the bottoms in a 9×13-inch baking dish. Spread chicken mixture over the bottom buns, and place top buns on top.
In a small pot, add butter, parsley, and Parmesan cheese. Cook on low and once melted, generously brush over top of buns.
Cover with tinfoil and bake for 20 minutes. Uncover and bake an additional 5 minutes.

Notes:

You may use 12 Franz Hawaiian rolls (hoagies) in place of the King’s rolls if desired. Use 2 9x13 baking dishes, with 6 rolls in each dish. Nutrition Facts with these rolls: 1 sandwich - Calories 583, C 28g, F 38g, P 29g
You can prepared the buffalo chicken mixture up to 3 days ahead of time and store it in an airtight container in the refrigerator until you're ready to assemble the sliders.

Buffalo Chicken Sliders

Servings sliders

Ingredients

2 packages King's Hawaiian sweet rolls, 12 count each
1 rotisserie chicken shredded (about 3-4 cups shredded chicken)
8 ounces shredded monterey jack cheese
½ cup Sweet Baby Ray’s buffalo wing sauce
½ cup ranch dressing
1 teaspoon cajun seasoning
¼ teaspoon salt
¼ teaspoon pepper

For the topping:

3 tablespoons unsalted butter melted
½ teaspoon Italian seasoning

Instructions

Preheat oven to 350°F. Spray a large baking dish or a rimmed baking sheet with cooking spray. Set aside.
Place the shredded chicken in a bowl. Add the buffalo sauce, ranch dressing, cajun seasoning, salt, and pepper. Mix to combine.
Do not pull the rolls apart; simply use a large serrated knife to slice the rolls in half as you would slice a bagel, separating the tops from the bottoms. Place the layer of bottoms into the prepared baking pan, cut side up.
Sprinkle half of the cheese evenly across the rolls and top evenly with the chicken mixture. Top with the remaining cheese. Place the tops of the rolls on top.
In a small bowl, stir together the melted butter and Italian seasoning. Brush over the tops of the sliders.
Cover with foil, and bake for 20 minutes or until the cheese is melted and the tops are slightly browned.
If desired, serve with coleslaw on the sliders or on the side. Or seasoned curly fries is a favorite for us!

Notes

You may use 2 (9 count) packages of King’s Hawaiian slider buns in place of the rolls if desired.
You may prepared the buffalo chicken mixture up to 3 days ahead of time and store it in an airtight container in the refrigerator until you're ready to assemble the sliders.

Fruit Pizza Bars

Fruit Pizza Bars

Source: Sue R.

Crust:

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cups sugar

2 eggs

1 tsp soda

1 tsp cornstarch

1/2 tsp salt

2 cups flour

Cream together butter, shortening, and sugar; then add eggs and mix well. Add dry ingredients; mix well again.

Press mixture into a large cookie sheet or two pizza pans. Cook at 350° for 12 to 14 minutes. Let cool completely.

Frosting:

8 oz cream cheese, softened (Philadelphia cream cheese is best)

2 cups powdered sugar

8 oz cool whip, thawed

Cream together the cream cheese and powdered sugar. Then stir in the cool whip by hand with a spatula until well blended. Spread on cooled crust.

Fruit Topping:

Top with a variety of fruit. I usually use strawberries, raspberries, blueberries, mandarin oranges, and kiwis.

Let set or refrigerate dessert for a while. The topping helps soften the crust.

Holiday White Chocolate Snack Mix

Holiday White Chocolate Snack Mix

Ingredients:

4 cups Chex cereal

1 cup salted peanuts

3/4 cup holiday M&Ms

1/2 cup mini marshmallows

1/2 cup Cheerio cereal

11 oz Ghirardelli white baking chips

Holiday sprinkles

Instructions:

1. Prepare a cookie sheet with parchment paper.

2. Spread the Chex cereal over the sheet in a single layer.

3. In a large mixing bowl; stir together the peanuts, M&Ms, marshmallows, and Cherrios until well mixed.

4. Sprinkle the bowl mixture over Chex cereal.

5. Melt the white chocolate chips in a microwave-safe bowl at 30 second intervals, stirring in between.

6. Pour the melted chocolate over the mixture and stir with a large spatula so that everything is covered in chocolate.

7. Cover in holiday sprinkles.

8. Place the snack mix in the fridge to allow the chocolate to set before breaking into pieces.

Note:

Substitute Christmas, Easter, Halloween, or any other holiday M&Ms and sprinkles to fit any occasion.