Mean Texas Chili

January 15, 2010 at 3:01 pm (Counter Culture) (, , , , , , , , , , )

It’s that time of year–cold, overcast days are upon us–which means it’s the perfect time to eat chili!  This is my family’s recipe.  I’ve lived outside of Texas for about 6 years now, and though I’ve tried some very good chili since my exodus, I can honestly say that “cain’t nobody make it like them Texans can make it!”  And especially my parents.

Just a warning:  The title is quite accurate.  This is a mean Texas chili.  If you don’t like spicy food and would rather eat “wimpy” Texas chili, omit the cayenne pepper.  😉


1-2 tablespoons oil

2 onions, chopped

3 cloves of garlic, finely chopped (or about a tablespoon minced garlic from a jar)

3 lbs. any (or any combination) of the following:  sliced steak, chili meat, or ground beef

3 cans diced tomatoes

1 small can of tomato paste

3 tsp salt

8 Tbs good quality chili powder–I find mine in the Hispanic/Latino section of the store

3 Tbs ground cumin

1 Tbs cayenne pepper

1 tsp thyme

1/2 tsp oregano

1 cup of water

2 cans of beans (pinto, red, or kidney work well)


Heat oil in pan.   Saute onions and garlic.  Add meat and cook until done.  Pour into slow cooker.

Add diced tomatoes and all seasonings.  Stir in one cup of water.  Cook on low for about 4 hours.

About 20 minutes before serving time add drained beans.

My family always ate this over rice with canned pears on the side to cut the heat.  You can also eat it on its own or with Frito’s, as Nathaniel likes it.  It’s great topped with sour cream and cheese.  This batch should make at LEAST ten servings (filled my 5 quart Crock Pot to the brim!).  🙂

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Famous Oatmeal Cookies

December 22, 2009 at 4:59 pm (Counter Culture) (, , , , , , , , , , , , )



3/4 cup shortening, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

1 egg

1/4 cup water

1 tsp vanilla

1 cup sifted all-purpose flour

1 tsp salt

1/2 tsp baking soda

3 cups uncooked oats


Preheat oven to 350 degrees.  Beat shortening, sugars, egg, water and vanilla together until creamy.  Sift together flour, salt and soda, add to creamed mixture, blend well.  Stir in oats.

Drop by teaspoonfuls onto greased cookie sheets.  Bake for 12-15 minutes.  Can add raisins or chocolate chips.


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Cumin Home Soup

September 20, 2009 at 1:47 am (Counter Culture) (, , , , , )



8 cups chicken broth

2 cups cut up, chicken

2 cups black beans, cooked

1 cup spinach (frozen or fresh)

1 onion, chopped

2 tbsp cumin

1 tbsp chili pepper

1/2 tsp paprika

1 tsp red pepper flakes

1/4 tsp garlic powder

1/2 tsp onion powder


Microwave onion in water until tender.  Panfry chicken in 1 tbsp olive oil.  Heat chicken broth in a large saucepan until boiling.  Add beans, chicken and spinach.  Stir in seasonings (add or decrease to taste).  Simmer for 1-2 hours.  Serve with grated cheddar cheese and a dollop of sour cream and a side of cornbread, chips or warm tortillas.  Perfect for crisp fall days!


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Pear Bundt Cake

June 11, 2009 at 7:21 pm (Counter Culture) (, , , , , , )



2 cups sugar

3 eggs

1 1/2 cups oil

1 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

3 cups cut up pears


Preheat oven to 350 degrees. Grease and flour 9×13 or bundt pan (or muffin tins). Beat together sugar, eggs, oil and vanilla. Add salt, soda and cinnamon to the flour. Mix flour with sugar mixture. Add pears. Pour into pan and back 45-60 minutes. (More like 20-25 for muffins.)


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Whole Wheat Date Scones

March 8, 2009 at 1:08 pm (Counter Culture) (, , , , , , )



1 1/4 cups all purpose flour

3/4 cup whole wheat flour

2 tbsp sugar

2 1/2 tsp baking powder

1/2 tsp salt

6 tbsp margarine or butter

1/2 cup chopped dates

1/2 cup milk

2 eggs


Preheat oven to 425 degrees.  Grease cookie sheet.  In medium bowl, combine flour, whole wheat flour, sugar, baking powder and salt; mix well.  Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.  Stir in dates.  In small bowl, combine milk and eggs; reserve 2 tbsp.  Add remaining egg mixture all at once, stirring just until moistened.

On floured surface, gently knead dough to make a smooth ball.  Place on greased cookie sheet.  With floured hands, press dough into 8-inch-circle.  Cut into 8 wedges; do not separate.  Brush with reserved egg mixture.

Bake for 13-15 minutes or until golden brown.  Cut into wedges; serve warm.

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Baked Oatmeal

February 2, 2009 at 8:52 am (Counter Culture) (, , , , , )



9 cups oatmeal

1 1/2 tbsp cinnamon

5 1/2 tsp baking powder

1/2 cup brown sugar

1/2 cup oil

3 1/2-4 cups milk

4 eggs

1/2 cup honey


Preheat oven to 350 degrees.  Mix dry ingredients together in a large bowl.  In a separate bowl, beat liquids.  Pour liquids into dry mixture and stir thoroughly.  Spread in 2 greased 9 x 13” pans.  Bake for 25-30 minutes.

Tip:  For a quick breakfast, stir everyone except the baking powder together the night before.  Refrigerate over night.  Add baking powder in the morning and bake.

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Coffee Cake Hellivig

January 25, 2009 at 7:33 am (Counter Culture) (, , , , , )



1 cup brown sugar

3/4 cup white sugar

2 1/2 cup flour

3/4 cup oil

1/2 tsp nutmeg

1 tsp salt

2 eggs beaten

1 cup sour milk or buttermilk

1 tsp soda

1 tsp baking powder

1 tsp cinnamon

1 cup nuts (chopped)


Preheat oven to 350 degrees.

Mix together sugar, oil, salt, spices (except cinnamon). Remove 3/4 cup and add to cinnamon and nuts and reserve for topping. To the remainder of the mixture, add eggs, milk and soda. Beat well then add flour and baking powder. Spread evenly in greased 9 x 12 pan. Sprinkle topping over mixture. Bake for 30-35 mintues or until inserted toothpick comes out clean.

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Crockpot Enchiladas

January 19, 2009 at 10:12 am (Counter Culture) (, , , , )



1 1/2 lbs ground beef

1 package of taco seasoning

1 cup chopped onion

1/2 cup green pepper (optional)

2 cans beans, rinsed and drains

1 can Rotel tomatoes

1 can black olives

1 tsp chili powder

8 oz. cheese, shredded


15 oz. jar of enchilada sauce


Brown beef with taco seasoning and onion.  Layer into crockpot in this order:  1/3 meat mixture, tortillas, cheese, enchlada sauce.  Repeat layers.  Cook on low 5-6 hours.

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Honey Lemon Chicken

December 28, 2008 at 7:11 am (Counter Culture) (, , , , , , , )



1/2 cup lemon juice

1/3 cup honey

1/4 cup soy sauce

2 tbsp finely chopped onion

1 tbsp garlic

2 tsp dried parsley flakes

2 tsp dried basil

1 tsp pepper

6 boneless, skinless chicken breast halves


In a bowl, combine all but chicken; mix well to make marinade.  Pour 2/3 cup marinade in large resealable plastic bag;  add chicken to bag.  Seal bag and turn to coat.  Refrigerate at least 4 hours, or overnight.  Save remaining marinade.

Grill chicken, uncovered over medium heat 12-15 minutes or until juice runs clear, turning once and basting occasionally with reserve marinade.


Bake at 350 degrees until chicken is thoroughly cooked and tender (about 20-30 minutes).

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Egg-nog Quick Bread

December 21, 2008 at 7:47 am (Counter Culture) (, , , , )



2 eggs

1 cup sugar

1 cup eggnog

1/2 cup melted butter

2 tsp rum extract

1 tsp vanilla

2 1/4 cups flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg


Preheat oven to 350 degrees. Grease bottom ONLY of loaf plans. In a large bowl, cream eggs and sugar. Beat in liquids. Slowly add dry ingredients and stir until moistened. Pour into greased pan. Bake for 45-50 minutes or until inserted toothpick comes out clean. Cool for 10 minutes and remove from pan.


For a poor womans egg-nog, blend 2 cups of milk, 1 egg, 1/4 cup sugar, vanilla, rum flavoring and nutmeg.

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Cappuccino Mix

December 12, 2008 at 2:22 pm (Counter Culture) (, , , , , )


Here’s a great holiday gift idea–mix up some of this instant cappuccino, bag it up, pop it cute mugs and give it away to all your friends and family!


1/3 cup dry milk

2/3 cup white sugar

2/3 cup powdered creamer

1/3 cup instant coffee granules

Just dump ’em in and stir ’em up!

To Use:

Stir 2-3 tsp of mix into 1 cup of boiling water.  To add richness stir into milk instead.  For froth, frappe’ in the blender.  For fun add flavorings, Irish cream,  whipped cream, chocolate shavings, ice cream, chocolate chips or candy pieces.

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Turkey Casserole

November 23, 2008 at 7:54 am (Counter Culture) (, , , , )


2 cups cooked turkey

2 cups cooked rice

1 cup cooked celery

1 can cream of chicken soup

1 cup mayonnaise

4 tbsp chopped onion

1 cup crushed corn flakes (or breadcrumbs)

1/4 cup slivered almonds

1/8 cup melted butter


Preheat oven to 350 degrees.  Mix the first six ingredients and spread in greased baking dish.  Mix cornflakes, almonds and butter and spread on top of turkey mixture.  Bake for 40 minutes.  Also can be frozen (uncooked) for a quick meal another day!  Our favorite way to use up leftover turkey after Thanksgiving!

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Melt in Your Mouth Pumpkin Bread

November 16, 2008 at 7:43 am (Counter Culture) (, , , )


1 1/4 cups oil

5 eggs

2 cups pumpkin

2 cups flour

2 cups sugar

2 pkgs instant coconut pie filling (3 oz)

1 tsp salt

1 tsp baking soda

1 1/2 tsp cinnamon


Preheat oven to 325 degrees.

Cream eggs, oil and pumpkin.  Add sugar.  Blend thoroughly.  Mix dry ingredients separately and add to liquid, stirring constantly.

Grease and flour 2 loaf pans.  Fill pans 1/2 full with batter.  Bake for an hour.

This is the best pumpkin bread we’ve ever tasted!  If you no of one better, it must be sinful!

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Yummy Squash Casserole

November 9, 2008 at 7:24 am (Counter Culture) (, , , , , )


1 lb hamburger

1 medium onion, chopped

1 small green pepper, chopped

1 package of taco seasoning

3-4 large tomatoes

2 medium squash (yellow or zucchinni)

8 oz package Mozzarella cheese


In a large skillet, brown hamburger with onion and pepper.  Drain off grease.  Add taco seasoning.  Quarter tomatoes, then halve quarters.  Slice squash about 1/4” thick.  Add to hamburger.  Simmer until squash is done.  Top with cheese and cover with a lid until cheese melts.  Serve hot to a hungry family!

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Chicken Bundles Italian

November 2, 2008 at 7:17 am (Counter Culture) (, , , , )


2 medium chicken breasts, skinned, boned and coarsely chopped

2 cups sliced onions

1 tbsp olive oil

1 10-oz package frozen, chopped spinach, partially thawed and drained

1 cup low-fat cottage or ricotta cheese

1/3 cup Parmesan cheese

1/2 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp ground nutmeg

1/4 tsp lemon juice

12 large egg roll wrappers


In a large skillet, cook chicken and onion in hot oil over medium heat until chicken is no longer pink and onion is tender.  In a large mixing bowl combine spinach, , ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg and lemon juice.  Stir in chicken and onions.  Season to taste with salt and pepper.  Preheat oven to 350 degrees.  Lightly grease muffin tins and line each tin with an egg roll wrapper.  Divide chicken mixture among the muffin tins.  Fold the edges of each wrapper up over the top of chicken mixture, sealing to make a bundle.  Brush or spray tops with oil or melted  butter.  Bake for 20-25 minutes until tops are golden-brown.  To serve, loosen bundles with a knife and remove from tins.

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