Chili Sauce Chicken

2 T. honey
5 T. sweet chili sauce
3 T. soy sauce
12 chicken drumsticks, skin removed

In a large bowl, mix together the honey, sweet chili sauce, and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl; cover and refrigerate at least one hour.

Cook on the grill or bake until juices run clear. Baste with reserved marinade.

Tomato Corn Chowder

1/2 onion, chopped
4 -6 smoked sausage or polish sausage, diced
6 cups corn (fresh or frozen--you could use canned, but it wouldn't be as good)
3 cans diced tomatoes
8 medium potatoes, diced
water or broth (enough to cover potatoes at least)
bouillon granules or cubes (if using water instead of broth. Chicken or beef is fine)
creole seasoning, to taste (I use about 1 1/2 Tbsp.)

Combine all ingredients EXCEPT CORN in a large pot. Cook until potatoes are tender. Add corn once potatoes are almost done (I don't like the corn to get too overcooked).

Note: I don't really stick to these exact amounts, just whatever looks good. Also, I'm sure it would taste good without the bouillon/broth. The sausage and creole would be plenty of seasoning.

I'm trying to find my creole recipe to post. You can buy it at the store or make it yourself.

Taco Bake (from Kendra Z.)

1 1/2 to 2 lb. ground beef, browned & drained
(2) 16 oz. can kidney beans, drained
1 lg. can tomato sauce (or enchilada sauce or pizza sauce...)
16 oz. sour cream
taco seasoning
2 c. shredded cheese
bag corn chips, crushed

Brown ground beef then drain. Add kidney beans, tomato sauce, taco seasoning & 1 c. cheese. Simmer for 5 minutes. Cover bottom of casserole pan with thick layer of corn ships, reserving 2 cups for topping. Pour meat mixture over chips and bake at 350 for 20 minutes. Spread on sour cream and top with remaining cheese and corn chips. Bake again just until cheese is melted.

Crockpot Granola

5 c. old-fashioned oats
1/2 c. oil (vegetable, canola, coconut...)
1/2 c. honey
1 T. vanilla
1 tsp. cinnamon
1 c. unsweetened, shredded coconut

Combine all ingredients in a crock pot. Cook on low for 5 hours or until brown, stirring occasionally. Make sure you keep the cover cracked on the crockpot. The more frequently you stir, the finer the consistency. If you prefer clumpier granola, stir less.

Add raisins, dried fruits, nuts, chocolate chips...whatever you desier (I don't typically add anything). This is delicious as a cereal, snack, topping for yogurt, or made into granola bars.

To make into bars: combine 2 cups granola with 2 beaten eggs. Put in a lightly greased 8x8 pan and bake at 350 for 15 minutes. Cut into bars and cool.

Cheesiest Potato Soup

(I usually double this recipe)

Ingredients:
2 T. butter
1 c. diced onion
2 1/2 c. peeled and diced potatoes
3 c. chicken broth
1 c. heavy cream (I've also used half & half)
1 3/4 c. shredded sharp cheddar (or whatever kind of cheddar you have)
1/4 t. ground black pepper
1/4 t. salt
1/8 t. ground cayenne pepper

1. In a large saucepan, over medium heat, melt butter. Cook onion in butter until softened. Stir in potatoes and broth. Bring to a boil then cover, reduce heat, and simmer 15-20 minutes, until potatoes are tender.
2. Puree potato mixture in a blender or food processer or use and immersion blender (I just use my potato masher to mash part of the potatoes--we like some chunks left). Return to pot over medium heat. Stir in cream, cheese, pepper, salt, & cayenne. Bring to a low boil and cook, stirring, until thickened 5 minutes.

I always serve this with some sort of bread for dipping--biscuits, rolls, Navajo fry bread, French bread...

My sister and daughter told me I should start a blog for recipes. I'll give it a try. I have no idea if I'll be able to keep up on it regularly, but here it goes. Maybe I'll start a separate blog for Bible study thoughts, family stuff, and other ramblings...