Cheesy Potatoes
1 Bag Frozen Potatoes (Cubes)
1 Can Cream of Celery Soup
1 Container Sour Cream
1/2 Cup Milk
1 Stick Butter
1 Block of Velveeta Cheese

Preheat oven to 350 degrees.
Mix Sour cream, Soup, Milk & Butter together in the largest bowl you can find (this will be extremely messy, so the bigger the better).
Add in Frozen potatoes (after you smash them apart with your can opener so it isn't one frozen block).
Cut entire block of Velveeta (I never said this was a healthy recipe) into small chunks & mix into bowl evenly.
Put entire mixture into glass casserole dish & bake at 350 for 45-50 minutes stirring every 15 minutes (more frequently at the end as sides/top start to turn brown).


Homemade Cinnamon Butter
1 stick unsalted butter (softened/room temp)
1/4 cup powdered sugar
1/4 cup honey
1 tsp. cinnamon

Whip butter in mixer for about 30 seconds.
Add powdered sugar, honey & cinnamon - mix together until fully combined.
Turn up speed & whip for another minute or two until mixture becomes light & fluffy.
Best served on warm rolls!! :)


Stuffing Cupcakes
1 loaf white bread
1 small celery bunch diced
1 large onion diced
2 eggs
2 sticks unsalted butter
1/4 Cup Turkey Stock (since we fry the turkey now, I use it from a can)
Salt & Pepper (I definitely don't measure so.... however much you like???)

Preheat oven to 350
Melt butter in a large pot, stir in chopped onions, salt & pepper and cook until onions are cooked (clear).
Add celery & cook over low heat until tender.  Tear loaf of bread into small pieces & add to pot w/ onion mixture & mix evenly.
Turn off heat & let cool, 15-20 minutes. 
Crack eggs into mixture, add turkey stock & mix (I use my hands!). Once mixture is wet, scoop out and put into greased cupcake/muffin tin (no paper/liners).
Bake at 350 for about 25-30 minutes, or until brown on top. 

Brandon's Bomb Chili (typed up by Brandon, himself)

2 1/2 lb. lean chuck, ground
1 lb. lean pork, ground
6 garlic cloves, finely chopped
1 cup finely chopped onion
3 jalapenos
3 green peppers
1/2 teaspoon
Large Can hunt's tomato sauce
2 cups water
1 can beer (12 oz.)
3 Tablespoons chili powder
2 Tablespoons instant beef bouillon (or 6 cubes)
2 Tablespoons cumin, ground
2 teaspoons paprika
2 teaspoons oregano leaves
2 teaspoons sugar
3-4 teaspoons Cayenne pepper
1/2 teaspoon coriander, ground
1 teaspoon unsweetened cocoa
1/2 teaspoon Louisiana hot sauce
1 teaspoon cornmeal
1 teaspoon flour
1 teaspoon warm water

Directions:

1. In a large saucepan brown 1 1/4 pounds of the ground meat (the beef and the pork), drain the fat.
2. Remove meat (the beef and the pork). Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
3. Add the garlic and onion, cook and stir until tender.
4. Add the other half of the meat and the tomato sauce, jalapenos, green peppers water, beer, chili powder, bouillon, cumin, paprika, oregano, sugar, coriander, cocoa, cayenne pepper, and hot sauce. Mix well.
5. Bring to a boil then reduce heat and simmer, covered , for 2 hours.
6. In a small bowl, stir together the cornmeal and flour, then add the warm water and mix well.
7. Stir into chili and cook, covered, for an additional 20 minutes.
8. Top with tater coins (not tots) and shredded cheddar cheese
(Note: We added beans the first time, but neither of us really like them so this recipe is to make without beans)


 

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