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Grandpa’s Chocolate Pie
2 small boxes instant chocolate pudding
2 cups milk
Mix items together. Fold in one small tub of whipped topping. Pour mixture into an Oreo cookie or graham cracker pie crust. Top with one small tub of whipped topping and garnish with chocolate syrup drizzle or chocolate bar shavings. Refrigerate.
No Bake Cookies
2 cups sugar
¼ cup cocoa
½ cup butter
½ cup milk
1 tsp. vanilla
½ cup peanut butter
3 cups oatmeal
Bring first four ingredients to a boil. Remove from heat and add vanilla and peanut butter and stir in oatmeal. Drop spoonfuls onto foil and cool. Use Norpro’s cookie scoop for consistent size.
Bloody Mary Chili
4 strips bacon dices
1 lb. ground chuck or cubed chuck
1 ½ cup diced onion
2 tbsp. minced garlic
2 poblano peppers (roast, peel, seed and dice)
1 cup finely-diced celery
1 to 3 diced chipotle peppers in adobo sauce
Spices: (use more or less to suit your taste)
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground oregano leaves
2 cups beef broth
2 cans crushed tomatoes
1 tbsp. Worcestershire sauce
Garnishes: horseradish, celery sticks, dill pickle spears, lemon juice, Lawry’s seasoning salt.
Fry the bacon and drain on paper towel, then brown the meat in the bacon grease and drain on the towel with bacon. Remove all but two tbsp. of the bacon and beef grease from the pot. To the two tbsp. of drippings, add diced onion, celery, poblano peppers, garlic and chipotle and sauté for four to five minutes.
Return the meat to the pot and add the spices, broth, and crushed tomatoes. Bring to a boil and then simmer until the celery is tender.
To serve, dip the rim of a cup or high-sided bowl in fresh-squeezed lemon juice and then dip the rim in Lawry’s salt. Fill the bowls with chili and garnish with horseradish, celery sticks, or pickles.
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