Homemade Shamrock Shakes

1 pint (2 cups) vanilla ice cream

1 cup milk

1/2 teaspoon pure peppermint extract

1/4 teaspoon green food color

whipped cream

green sprinkles

Signature Secret Ingredient Chili

Ingredients:

• 2 lbs. ground beef
• 1 lg. chopped onion
• 4 tsps. minced garlic
• 1 1/2 tsps. cumin
• 2 tsps. salt
• 2 Tbsps. chili powder
• 2 cans diced tomatoes
• 2 cans kidney beans
• 1 1/2 Tbsps. tomato paste
• 1 jalapeño, halved
• 1 1/2 Hershey bars
• Shredded cheese and sour cream to garnish

Instructions:

1. Begin browning ground meat in large pan.
2. Add onion and garlic, mix well.
3. Continue cooking until all the meat is brown.
4. Add cumin, salt, and chili powder. Mix well.
5. Transfer meat and seasonings to a slow cooker.
6. Add tomatoes and kidney beans, mix well.
7. Top with halved jalapeño peppers.
8. Cook on high setting for 4-5 hours.
9. In the last hour, remove the peppers.
10. Add chocolate. As it melts, mix thoroughly into the chili.
11. Continue cooking for another 30 minutes or so.
12. Garnish with cheese and sour cream, if desired.
13. Serve immediately, and enjoy!

For step-by-step instructions, check out: LittleThings.com

MEAT PASTY

Ingredients

Pastry:

• 3 cups all-purpose flour, plus extra as needed
• 2/3 cup ice water, plus extra as needed
• 1/2 cup (1 stick) cold, unsalted butter, cubed
• 1/2 cup shortening or lard
• 1 teaspoon salt
• 1 egg, lightly beaten

Filling:

• 8 oz. ground beef (or skirt steak, finely chopped)
• 1 russet potato, peeled and diced
• 1 small turnip, peeled and diced
• 1 large carrot finely diced
• 1/2 white onion, chopped
• 3 tablespoons unsalted butter, divided
• 1/2 teaspoon fresh thyme, chopped
• 1/2 teaspoon fresh rosemary, chopped
• kosher salt and freshly ground pepper, to taste
• brown mustard, garnish

Directions

1. In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
2. Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
3. With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
4. Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
5. Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
6. While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
7. Preheat oven to 400º F and line a baking sheet with parchment paper.
8. Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
9. Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
10. Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
11. Seal edges with a fork and repeat with remaining pasties.
12. Transfer to lined baking sheet and brush the tops of dough with beaten egg.
13. Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
14. Serve hot with brown mustard and enjoy!

Source: http://www.farmgirlfare.com/

Mini Mexican Chili Bites

Ingredients:

• 4 CHI-CHI'S® Burrito Size flour tortillas 
• 1 (15 ounce) can HORMEL® Chili No Beans 
• 3/4 cup shredded Cheddar or Monterey Jack cheese blend 
• 1 (2.25 ounce) can sliced ripe olives, drained Shredded lettuce 
• 1/2 cup sour cream 
• 1/2 cup sliced green onions

Directions:

1. Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
2. Spoon chili into each cup. Sprinkle with cheese and olives.
3. Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted. 
4. Serve on bed of shredded lettuce with sour cream and green onions.

Source: http://allrecipes.com

Quick and Easy Mexican Chicken

Full recipe at: http://allrecipes.com

Pizza Pasta Bake with Sausage

Ingredients

• 1 pound any shape pasta (such as penne, farfalle, elbows) 
• 1 pound Italian sausage 
• 1 green bell pepper, diced 
• 1/2 sweet onion, diced 
• 4 ounces sliced pepperoni, cut into bite-sized pieces 
• 2 ounces sliced black olives 
• 2 ounces cream cheese 
• 1 (24 ounce) jar Ragu® Old World Style® Traditional Sauce 
• 2 cups shredded mozzarella cheese 
• 1/2 teaspoon Italian seasoning

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil and cook the pasta according to package directions.
3. While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted.
4. When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta.
5. Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like.
6. Bake until the cheese has melted and the pasta is heated through, about 15 minutes.

Source: allrecipes.com

Beef Meatballs & Picante Glaze

What You'll Need

• 1 pound 80% lean ground beef 
• 1/4 cup plain dry bread crumbs 
• 1 egg, beaten 
• 3 cloves garlic, minced 
• 1 jar (16 ounces) Pace® Picante Sauce 
• 1/3 cup grape jelly 
• 1 tablespoon fresh thyme leaves 

How to Make It

1. Heat the oven to 375°F.  Line a rimmed baking sheet with aluminum foil. 
2. Thoroughly mix the beef, bread crumbs, egg, garlic and 1/4 cup picante sauce in a large bowl.  Shape the mixture firmly into 40 (1-inch) meatballs.  Place the meatballs onto the baking sheet.
3. Bake for 15 minutes or until the meatballs are cooked through, turning them over once halfway through the bake time.
4. Heat the remaining picante sauce and jelly in a 12-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 15 minutes or until the mixture is reduced to 1 cup.  Stir in the thyme, if desired.
5. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally.  Serve the meatballs on toothpicks.

Campbells Kitchen