Super Creamy Italian Chili

Are you ready for some football?

We aren't so much, but we do like the food and we are cheering for the 49ers!  Here's what we're taking to our family party...yummo...

So for those of you who can't get enough Chili, here's a creamy version what will have you shouting, "Mama Mia, that's a good chili!"  This winning version is full of flavor and a snap to prepare.

Creamy Italian Chili

• 1 yellow onion, diced
• 2 teaspoons garlic, minced
• 1/2 pound mild Italian sausage, remove casings and break up
• 1 (29 oz) can tomato sauce
• 2 (14.5 oz) cans diced tomatoes with juice
• 2 (15 oz) cans white beans, with liquid
• 1 green bell pepper, chopped
• 1 cup celery, chopped
• 1 Tablespoon Italian seasoning
• 1 Tablespoon parsley, chopped
• 1/2 to 1 teaspoon crushed red pepper flakes
• 2 teaspoons Better Than Bouillon, (I like beef, but you can use any flavor)
• 1 cup water
• 1 (8 oz package) cream cheese, cubed
• Parmesan or mozzarella cheese, finely grated

Combine onion, garlic and sausage.  Saute till meat is no longer pink.  Drain any fat.  Add tomato sauce, stewed tomatoes, beans, pepper, celery, seasonings, and water.  Let simmer on low, stirring every 15 minutes for 3 hours. For a chunky chili serve as is or for a smoother chili, mash with a potato masher.  Garnish with grated cheese.

Note:  Crockpot Version, brown the sausage, drain any fat and then throw all but the cheese in a slow cooker.  Slow cook for 8 to 10 hours, and sprinkle with cheese.

Here's last year's popular Super Maple-Bacon Snack Mix

 Happy Superbowl Weekend all!

Olive-Pimento Cheeseball

It's almost Christmas...and I'm feeling cheesy!

No, I'm not ready for Christmas, not even close, and my kiddos are coming to town soon.  I did get a couple of cheese goodies made and in the freezer and thought it would be nice to share them here.

Actually, this one is a cheese-log, but you could make a star or tree, any shape that's eye-catching and festive for the holidays.

My teen girlfriend, Kim and I used to buy pricey cheese spread that came in a little jar and slather wheat thins with it.  Those were the days!  In her honor, a few years ago I created this cheeseball that is really delish.  I have gifted it, partied with it, and shared it with lots of friends.  It is one of my most requested recipes.  If you're not a fan of green olives stuffed with pimentos, black chopped olives will do.  Give it a try, and let me know if you like it.

Olive-Pimento Cheeseball

• 3 (8ounce) packages cream cheese, softened
• 1/2 teaspoon minced garlic
• 1 (7 ounce) jar pimento stuffed olives, drained and minced
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon hot pepper sauce
• 1/2 teaspoon seasoning salt, optional
• 1 pound Sharp Cheddar Cheese, shredded
• 1 cup pecans, coarsely chopped

Preheat oven to 350 degrees.  Toast pecans for 6 to 8 minutes, watching carefully.  They will burn easily.  Remove from the oven and cool.

With an electric mixer or food processor, combine cream cheese, garlic, olives, Worcestershire sauce, hot pepper sauce, and seasoning salt.  Blend well.  Add Chedder cheese and process until combined.  Shape the mixture into 3 balls or logs.  Wrap individually in plastic wrap and place in the freezer for 30 minutes.  This will make each ball easier to handle.  When well chilled, roll in toasted pecans.

Serve with crackers, toasted bread...stars are fun, or fresh veggies.  I always use lettuce leaves in place of carb-loaded crackers, or stuff some celery.  Party on...watch for another cheesy goodie soon!


Wishing you all holiday cheer!

Low-carb Pumpkin Cheesecake

 Are visions of sugarplums dancing in your head?

Yeah, mine too, but so is my scale, thank goodness!

So here's a divine low-carb, gluten free cheesecake that will stand up to the best holiday dessert out there.  It's creamy, pumpkin-y and you know what makes it extra special?  

It's the crust; nutty, flaky and tender.  


(Low-carb/Gluten Free) Pumpkin Cheesecake

Crust:

• 1/2 cup butter, softened
• 2 cups almond flour
• 1/2 cup pecans, chopped
• 1/2 cup Splenda 

 Filling:

• 2 - 8 ounce packages cream cheese, softened
• 3/4 cup Splenda or sugar 
• 2 teaspoons vanilla
• 1 1/2 cups canned pumpkin
• 1/2 cup sour cream
• 4 eggs
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Set your oven to 350 degrees with the oven rack set in the middle.  Butter the bottom and sides of a 9-inch springform pan. Combine butter, almond flour, pecans,and Splenda.  Pat crust onto the bottom of your prepared pan.  Bake for 25 minutes.  

While the crust is baking, make a water bath so the top of the cheesecake won't split as it bakes.  Pour about 1-inch hot water into a shallow roasting pan big enough to fit the cake pan.

Beat the cream cheese, Splenda (or sugar) and vanilla in the large bowl of an electric mixer until the mixture is smooth.  With the mixer on medium speed, add the pumpkin and sour cream and mix thoroughly.  Add the eggs one at a time, beating between each addition.  Add the spices and salt and mix to blend.

After the crust has baked, lower the oven temperature to 300 degrees.  Pour the batter over the crust.  Wrap the outside of the cheesecake pan with foil to avoid leaks, and then fill with pumpkin batter.  Bake for 1 hour and 10 minutes, or until a knife placed in the center of the cheesecake comes out clean.  Remove from the oven and place on a cake rack. Allow to cool for at least 20 minutes before covering and placing in the fridge.  This cake needs to chill for at least 2 hours before serving.

May your Christmas dreams come true,