Go Big Red Recipes

[Roxy]

Chili

 

1 package hamburger

1 package hot sausage-Farmer John

2 onions, diced

2 tablespoons chili powder

1 tablespoon pepper

3 cloves garlic, minced

2-14-1/2 oz. cans Del Monte diced tomatoes with zesty milid green chilies

1-30 oz. can Hunts chili beans, drained and rinsed

sliced mushrooms

2 Farmer John smoked sausage hot links-chopped up

1-28 oz. can whole peeled tomatoes

 

Cook hamburger and sausage in a skillet, drain grease. Add all of the above and this mixure in a crockpot, stir well. I covered the top with more chili powder, stirred again and covered the top again with chili powder. Cook on low for 8 to 10 hours. Add jalapeno or cheddar cheese on top of chili when you put it in a bowl.

 

Chunky Apple Cake

 

1/2 cup butter, softened

2 cups sugar

1/2 teaspoon vanilla extract

2 eggs

2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 teaspoon baking soda

6 cups chopped peeled tart apples

 

Butterscotch Sauce

 

1/2 cup packed brown sugar

1/4 cup butter, cubed

1/2 cup heavy whipping cream

 

In a large mixing bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda, gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.

 

Spread into a greased 13x9x2-in. baking dish. Bake at 350 for 40-45 minutes or unti top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.

 

Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake. Top with whipped cream.

 

Strawberry Ice Cream Dessert

 

2 cups graham cracker crumbs

6 tablespoons butter, melted

1 quart strawberry ice cream, softened

1-1/2 cups milk

2 packages (3.3 oz.s each) instant white chocolate pudding mix

1 teaspoon vanilla extract

1 carton (16 oz.s) frozen whipped topping, thawed, divided

 

In a bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on baking sheet. Bake at 375 for 8 minutes or until edges begin to brown. Cool on wire rack.

 

In a large mixing bowl, combine the ice cream, milk, pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm.

 

Spread wih remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving. Yield: 12 servings.

 

Spicy Ranch Chicken Wings

 

4 lbs. whole chicken wings

3/4 cup hot pepper sauce

1/4 cup butter, melted

3 tablespoons cider vinegar

1 envelope ranch salad dressing mix

1/2 teaspoon paprika

 

Cut the chiken wings into three sections; discard wing tip sections. In a gallon-size resealable plastic bag, combine the hot pepper sauce, butter and vinegar. Add chicken wings; seal bag and toss to coat evenly. Refrigerate for 4-8 hours.

 

Place chicken on racks in two greased 15x10x1-inch baking pans. Sprinkle with dressing mix and paprika. Bake, uncovered, at 350 for 40-50 minutes or until juices run clear. Yield: about 4 dozen.

 

3 pounds of uncooked chicken wing sections (wingettes) may be substituted for the whole chicken wings. Omit the first step.