Tonight's menu was completely and totally submitted by my dear friend Judi. I would post her full name but there is a possibility that weirdo, creepy, and crazy psycho's read our food blog. I would like for my friend to not be stalked so let's stick with just her first name shall we? Judi is a vegetarian (no booing, veggie people are friendly too) and since tonight's write up is completely devoted to her recipes we're giving meat recipes a night off. Veggies are of course the star of the show as well as ice cream. Um, not together I meant separately because how gross would that be to pin ice cream and veggies? Bleh. You get my drift so stick around. It's gonna be good! Let's get started:
(I'm copying it as she wrote it to me and we followed it easily so it worked out well.)
Judi's Vegetarian Chili
Ingredients:
*1- 28 oz can of diced tomatoes (half drained)
*1- 15 oz can each of carrots, peas & sweet corn (drained)(you can use whatever veggies you like. I used those b/c I like them the best)
*1- 15 oz can of light & dark kidney beans (drained)
*1 jar of your fave sauce
*1 14 oz log of gimme ground lean beef style veggie "meat" (you can use more but I wanted my chili to have more veggies than meat) you can also use whatever veggie "meat" you like or that your store sells.
*1- package of your fave chili mix (you can use 2 but I didn't want mine to have a strong flavor b/c I don't really like the chili mix flavoring) I also used mild b/c I do not like it hot at all
*1 large onion chopped, 1 large green chopped, and 1 large yellow pepper chopped
Directions:
*Place above items in your slow cooker
*Cook on low for 8 hours. Our crock pot is big so it was able to fit in all this stuff
& here's the kicker if you want a "sweet" taste to your chilli add in some ketchup. I added it to the bowls when it was done (about 2 table spoons to a decent sized bowl). My sister told me about it after the chili was done, but you can add it in before you cook it. When she told me that I thought she was crazy but it's surprisingly good with the ketchup. It gives it a little sweet kick. The next time I make it I will be adding the ketchup in when I put the rest of the stuff in. You should try it with and without the ketchup just to see which taste you like better.
SO FREAKING GOOD. No joke. The ketchup idea makes this dish. My only thing: (and this is just me personally) the carrot's needed to be a tad smaller. *Rattles brain*...Um, yeah that's about it. Sadly, Geoff (being the carnivore he is) couldn't get passed the no meat. So that means whenever I'll want this I'll have to come over to Ma's and we'll make it together.
Tid Bits: Judi pretty much lays the options down in the ingredients and directions. Follow those kiddies!
Mas Spot: I enjoyed this immensely. I didn't put in the peas (since Dinah despises them) but I loved the corn, carrots, etc... I will say I was surprised when the recipe called for spaghetti sauce but it worked wonderful with it. So to me this is a thumnb's up and I encourage you to make it. I thought the vegetarian meat in this dish was the star of the show.
BAKING CORNER: Ice Cream Balls
(Okie, stop the train. Yes, I am aware that there is no "baking" in this recipe but come on guys these are superb! So like the meat the oven has been relieved of its baking duties for one evening.)
(We used Neapolitan ice cream since we have 4 people eating and each has different flavors of ice cream they prefer. Oh and we used magic shell cupcake flavor. Super yum!)
*1)vanilla ice cream (or I guess whatever kind of ice cream you like I only had it with cookie dough which was good, vanilla ice cream which also was good and cookies and cream which was not so good)
*2) corn flakes (has to be Kellogg's)
*3) magic shell (has to be magic shell) chocolate
*4) honey
*5) powdered sugar
*6) plastic wrap
First crush up the corn flakes (little pieces works best)
take the vanilla ice cream and roll it into a ball (Make them whatever size you like)
Roll the ice cream ball around in the corn flakes (make sure it all gets covered)
if your gonna eat them right away than cover the whole thing with the magic shell syrup (you have to run it under hot water for a little while. I forgot how long but it tells you how long on the bottle) and wait until the syrup gets hard. after it gets hard drizzle a little honey and powered sugar on top and than EAT IT ALL UP!!
you only really need the plastic wrap if you want to make them ahead of time (just cover them in the wrap and put them in the freezer until your ready to eat them) If you plan on making them when your ready for dessert than as long as your ice cream isn't all melting than you don't even need the wrap. You also don't have to drizzle the honey or the powered sugar on them you can eat them without (I have) but the honey and sugar does give it an extra little something.
Dinah: Hi, my name is Dinah and I am a ice cream balls addict. It's been rough all day but I think I can kick this habit. Sad? I know but I can't help it these are sooooo good! Oh, and I need to send out a fair warning. The ice cream completely freezes your hands while rolling the balls, I thought of maybe suggesting using gloves but that may get a tad messy so warm water breaks while rolling the ice cream are highly suggested.
Ma: I love this recipe. The corn flakes and the magic shell were scrumptious together. I like it because you can use pretty much any ice cream you like. I'm going to make this recipe again and make it with my favorite ice cream (pumpkin cinnamon). So make it with your kids, let them pick their favorite ice cream and enjoy!
That's all for tonight folks. We'll see you all back here next Tuesday for my pick. It's a kid friendly recipe from Ms. Sandra Lee. If you've seen her show no need to worry. She's left the alcohol out of this meal. Aw, I kid I kid! We love Sandy. Have a great week guys!
Spoons & Spatula's
~Dinah & Ma
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