Fake Pasta Fagioli

I call it that because a) I didn't use a recipe, just made it up; and b) it doesn't have the traditional fagioli ingredients, but it kind of turned out the same.  I had everything on hand in my pantry.  And if I may pat myself on the back, it was pretty darn tasty too!

2 slices bacon, chopped
1/2 onion, chopped
1 carrot, diced
olive oil
1 can petite diced tomatoes with garlic and olive oil
1 can chicken broth
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 Tbsp italian seasoning
salt and pepper
1/4 box linguini, broken in half, then broken again

In a large soup pot, fry out the bacon until crisp, remove and set on a paper towel lined plate.  Remove most of bacon fat, leaving a little to cook the veggies.

Add onion, carrot and saute until soft.  Add salt and pepper to taste.  Add a splash of olive oil.  Add all cans, and fill the chicken broth can with water and add to the pot.  Stir well, adding the italian seasoning.  Turn up the heat to a low boil and add the linguini.  Cook until tender, on medium to medium high. 

Once the pasta is tender, serve with some diced bacon on top and a sprinkle of parmesan, if desired.

Chili

I know everyone has their own chili recipe, and believe me, as many chili cook-offs as we have done, we've seen quite a few.  So here is a basic chili recipe.  Best part is, you can doctor it up, make it your own, and create a whole new chili experience.

1 1/2 lbs ground beef
1 yellow onion, chopped
1 can dark red kidney beans
1 can diced tomatoes, with juice
1 can tomato sauce
1 Tbsp minced garlic
Salt and pepper
Chili Powder
Cumin

Brown ground beef and onion in stockpot.  Drain off grease.  Add beans, tomatoes, sauce, garlic, chili powder, salt, pepper and cumin; mix well.  Add water to tomato sauce can and add to pot, enough to make it wet but not soupy.

Simmer between 20 minutes and an hour.  It can simmer for longer if needed.

Variations:

Ground turkey instead of beef
Black beans instead of kidney beans
Chopped Green Chilies
Rotel tomatoes for an extra kick
Stew meat (for real Texas chili)

Chocolate Peanut Butter Bars

2 packages refrigerated chocolate chip cookie dough
1 bag chocolate chips, 1 cup reserved
1 bag peanut butter chips, 3/4 cup reserved
1 cup chopped pretzels
1 cup crisp rice

Knead dough, 1 cup chocolate chips, 3/4 cup peanut butter chips, pretzels and rice together.  Press dough into greased 9x13 pan.  Bake 25-30 minutes at 350* or until edges are light golden brown.  Remove pan from oven and immediately sprinkle with remaining chips.  Swirl in zigzag motion with a butter knife.  Cool completely in pan on wire rack.  Cut into rectangles.

Peach Sangria

2 bottles dry white wine or table wine
1/4 cup peach schnapps
1 shot coconut rum (optional; I used it when I made it with a dry white wine)
1 cup white cran/peach juice
1 cup frozen sliced peaches

Stir all together and let sit for a few hours.  The longer it sits, the better it gets!