ZUPPA TOSCANA

ZUPPA TOSCANA -similar to olive garden's

1lb. ground italian sausage
1 1/2tsp. crushed red pepper
1lrge diced white onion
4tbsp.bacon pieces
1tsp.garlic puree
10cups water
5 cubes chicken bouillon
1cup havy cream
1lb sliced white potatoes or any will do
1/4 of a bunch of kale

1.saute italian sausage and crushed pepper in a large pot.Drain escess fat:refrigerate while you prepare other ingredients.

2.in the same pan saute bacon,onions and garlic over low-medium heat for approximately 15min. or until the onions are soft.

3.Add the chicken bouillon and water to the pot and heat until it starts to boil.

4.Add the sliced potatoes and cook until soft,about a half an hour.

5.Add the heavy cream and just cook until thoroughly heated.

6.Stir in sausage and the kale,let all the heat through and serve.

Delicious!!

Cow Patty Cookies

2 C. Sugar
1/4 C. Cocoa
1/2 C. Chunky Peanut Butter
3 C. Quick Oatmeal
1 tsp. Vanilla
Pinch of Salt
1/2 C. Milk
1/4 lb. Stick Margarine

In heavy saucepan, mix sugar, cocoa, milk, and margarine. Heat until it starts to boil. Remove from heat and stir in peanut butter, oatmeal, salt, and vanilla. Stir well and drop by spoonfuls onto foil lined cookie sheets and refrigerate for 1 hour, then serve.

Scrumptious Sweet Potato Casserole

Scrumptious Sweet Potato Casserole

Prepared in 2 parts:

Part 1 --

3 C. Mashed Sweet Potatoes
1 C. Sugar
2 Eggs
1 tsp. Vanilla
1/3 C. Milk
1/2 C. Melted Stick Margarine

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Part 2 --
(Toppings)
1 C. Brown Sugar (Light)
1 1/2 C. Pecans
1/3 C. Flour
1/2 C. Melted Stick Margarine
3/4 Bag of Marshmallows

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Part 1 ---

Add all ingredients to mashed sweet potatoes and mix well with an electric mixer. Pour into a deep dish 13 x 9 greased casserole dish. Set aside.

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Part 2 ---

In medium mixing bowl, mix toppings ingredients (Part 2) and spread on top of mashed sweet potato mix in casserole dish.

Bake at 350F for 25 minutes until topping is golden.

Boilermaker Tailgate Chili

Boilermaker Tailgate Chili

Ingredients

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

2.Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Feel free to leave any recipe and one shall be picked out shortly

Welcome Readers

Welcome to the Bulldogs Cooking Challenge. This is where you give me recipes and challenge me to pick the best one and make it. If I chose yours You will be featured as the dish of the week! I look forward to getting to try all of your dishes and enjoying the chance to try new things. 


I am just getting started now but check back soon for the first food blog and recipe challenge. Who knows Yours might be the recipe I pick!


Thanks For Reading, 
The Bulldog