Bacon-y Spinach

This is yummy! i made it tonight with meatloaf and garlic mashers.

Fry up some 3-4 slices of bacon in a large skillet. I used turkey bacon. Get it good and crispy. Set aside on paper towels to dry.

Keeping the bacon grease in the pan, on medium high heat, add as much spinach into the skillet as you can. it will begin to wilt. Stir as it wilts, then add more spinach until you have the desired amount. I used about 1/2 a large bag of spinach for 2 people. After it wilts, cook for about 2 minutes more until tender. Drain the excess water/grease out of the pan using a strainer. Mix 2 tbsp of White wine Vinegar into the pan and stir until mixed thru. Season with salt. Crumble bacon atop the spinach and serve.

(if you prefer not to cook spinach in bacon grease, you can nuke the bacon, then use olive oil in the pan instead of the grease...just as good, not as bacon-y)

Kay's AWESOME Mexican Chili

Got this recipe from my sis, Kay...so all props go to her on this one. It's one of my favs and i make it almost weekly during the winter.

MEXICAN CHILI

1 lb ground beef
1 small onion chopped
1 garlic clove minced
1 jar 16oz (?) salsa
1 can black beans, drained and rinsed
1 can corn, I like shoepeg
1 pkt taco seasoning
1 small can chopped or crushed tomatoes

In large dutch oven brown ground beef. Drain off fat. Add onion and garlic and sauté until onion is soft. Add salsa, beans, corn, taco seasoning, and tomatoes. Bring to a boil for and reduce heat and simmer for at least 30 minutes. I just cook it until I’m ready to eat.

Great toppings include, chopped jalapenos, shredded cheddar cheese, and sour cream. We eat this with corn chips but would be great with corn bread too (or both if you're really hungry).



To make this in a crock pot, just brown the beef and add the onions and garlic. Then put that into a crockpot and add the other ingredients. Put on low for 4 to 6 hours or high 2 to 3 hours.

If you like your chili saucier, add some tomato sauce or V-8 juice.

Stacy's Corn Muffins

These muffins are great at formal dinners like Thanksgiving or Christmas, but would work just as well with a run of the mill dinner.

Or with Kay's Mexican Chili :)

CORN MUFFINS
1 cup fat free sour cream
3 tablespoons stick margarine, melted
1 large egg
1/2 cup chopped onion
1 (15.25oz) can no salt added whole kernal corn, undrained
1 (14.75 ox) can no salt added cream style corn
1 (8.5ox) package corn muffin mix
cooking spray

1. Preheat oven to 350

2. Combine first 3 ingredients in a large bowl; stir well with a whisk.

3. Stir in onion, corns, and muffin mix. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350 for 1 hour or until pudding is set and lightly browned.
You can also make these in muffin tins. I don't know the exact time on baking them, but probably about 25 minutes.

Yield 8 servings.

Pumpkin Chip Cookies

These cookies are to die for (everyone i gave one to said so). And they're perfect for fall with that pumpkin-y taste. Beware tho, this recipe makes like 7 dozen cookies. i usually 1/2 it unless I'm taking a bunch to a party or something.

PUMPKIN CHIP COOKIES
2 cups mashed pumpkin (canned is fine)
2 eggs beaten
1 cup cooking oil
2 cups sugar
4 tsp baking powder
4 cups flower
2 tsp cinnamon
1 tsp salt
2 tsp milk with 2 tsp baking soda dissolved into the milk
2 tsp vanilla
2 cups chocolate chips

Mix all ingredients well. Add chocolate chips.
Bake at 375 for 10-12 minutes.
Make sure center is done. They have the consistency of cake.

BEST. Salad. EVER.

I got this recipe from Oprah, i have to admit. My friend liked it so much that when she opened a restaurant, this was their signature salad (they added some of their own twists to it tho). The dressing recipe follows the salad recipe. Sorry, i dont have a photo of this one, but trust me, it's GREAT.

BIBB LETTUCE SALAD WITH PECANS, BLUE CHEESE AND PEARS
1 cup pecan halves
1 tablespoon light corn syrup
1 tablespoon honey
4 small heads Bibb lettuce, washed, dried, and torn into bite-size pieces
6 tablespoons Late Harvest Riesling Dressing (see below)
Salt and freshly ground pepper
3 ounces blue cheese, such as Maytag, crumbled
2 ripe Anjou pears, peeled, cored, and cut into matchstick-size pieces

Position a rack in the center of the oven and preheat to 350°F.

Spread the pecans on a sheet pan and bake until heated, about 5 minutes. Stir together the corn syrup and honey in a small bowl. Pour the syrup over the nuts and toss to coat evenly. Bake until the nuts have absorbed most of the syrup and are glazed, about 5 minutes. Remove from the oven and cool slightly. Separate the pecans that are sticking together and cool completely.

Toss the lettuce with the dressing in a large bowl and season to taste with salt and pepper. Divide among 6 plates. Sprinkle equal amounts of the cheese, pears and nuts over the top of each salad. Serve immediately. Serves 6.

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WALNUT AND LATE HARVEST RIESLING VINAIGRETTE
1 tablespoon of mayonnaise
2 tablespoons Dijon mustard
1 garlic clove
1/4 cup Late Harvest Riesling Vinegar
1 cup extra-virgin olive oil
Salt and freshly ground pepper

Put the mayonnaise, mustard and garlic in a blender and process until smooth. Add the vinegar and process to combine. With the blender running, slowly add the olive oil in a steady stream until the dressing thickens. Season to taste with salt and pepper. (The dressing can be prepared up to 3 days ahead, covered, and refrigerated.)

Makes 1 1/2 cups.