By Pat Mills
These cute little s’mores cups are the greatest. You can have your favorite treat without building a fire outside. I remember always asking for a pan of goulash when I was young. Spicy goulash is now my grownup recipe. – Pat
7 whole graham crackers (1 cup) finely crushed
1⁄4 cup powdered sugar
6 tablespoons butter, melted
4 bar milk chocolate candy bars, divided
12 large marshmallows cut in half
Preheat oven to 350 degrees. Combine cracker crumbs, powdered sugar and butter in a small bowl. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes. Meanwhile, break 2 of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Place one marshmallow half-cut side down, into each cup. Return to oven for 1-2 minutes or until marshmallow are slightly softened. Remove pan from oven to cooling rack; cool 15 minutes. Carefully remove cup from pan. Cool completely. Break remaining candy bars and place in small microwaveable bowl. Microwave on high 1-1-1/2 minutes or until melted and smooth, stirring every 20 seconds dip tops of each marshmallow in chocolate.
1 pound lean ground beef (90 percent lean)
4 can (14-1/2 oz each) Mexican diced tomatoes, undrained
2 can (16 oz) kidney beans, rinsed and drained
2 cups water
1 medium onion, chopped
1 medium green pepper, chopped
1⁄4 cup red wine vinegar
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons beef bouillon granules
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 teaspoon ground cumin
1⁄4 teaspoon pepper
2 cups uncooked elbow macaroni
In a large skillet, cook the beef over medium heat until no longer pink; drain. Transfer to a 5-qt slow cooker. Stir in tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings. Cover and cook on low for 5-6 hours or until mixture is heated through. Stir in the macaroni. Cover and cook 30 minutes longer or until macaroni is tender.
Fettuccini with mushrooms and tomatoes
1 package (12 oz) fettuccine
1 pound fresh mushrooms, halved
1 large onion, chopped
1 large green pepper, chopped
4 garlic cloves, minced
1 teaspoon olive oil
3 tablespoons all-purpose flour
3 cups 1 percent milk
1 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 cup sun-dried tomatoes (not packed in oil), thinly sliced
1 cup (4 oz) shredded reduced-fat Swiss cheese
1⁄4 cup grated parmesan cheese
Cook the fettuccine according to package directions. Meanwhile, in a large nonstick skillet, sauté mushrooms, onion, green pepper and garlic in oil for 4-6 minutes or until vegetables are tender. In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccini; toss with sauce.
• Brown areas on sliced potatoes mean that they have been exposed to air and light and the Vitamin C has been destroyed.
• Natural peanut butter will remain fresh longer if you store the bottle upside down in the refrigerator.