Dylan & Erica’s Place…

** I am very sorry.  My camera is having some problems at the moment.  I have pictures to upload just no way to upload them.  I know I know.. photos make people want to cook my recipes but please I am begging you.. COOK THIS TONIGHT! Don’t wait another minute.  I promise pictures to come soon!!

Growing up my brothers were into sports and every Friday night (or Thursday) we would go to High School football games.  As I got older, I became a cheerleader and then it was my time to go to football games.  My favorite thing about Friday football games were the Frito Pies.  I know.  I should be excited about the game, winning, the sport.  But NO I get excited about eating Frito Pie. Mmmm There is NOTHING better than eating that Frito Pie out of the Frito bag… It was so SCRUMPTIOUS!

The other day we got a cool front here in Houston.  Yes, that means it got down to about 60 (Ha!).  I wanted chili.  Yum.  Chili by far is my favorite meal to cook.  I love it.  I can eat it every day for a week.  Maybe even two.  This is the only meal I can eat leftovers of.  I hate leftovers.  But, not chili leftovers.  Chili is so versatile.  You can make so many things with it.  So back to my story about football and Frito Pie.

One day at work I heat up my chili in the office and talk about how yummy it is.  I have some Friotos and tell the whole world how I am about to make myself some Frito Pie.  Long and behold a coworker says, “What is Frito Pie?” There is NO way.  NO way someone doesn’t know what Frito Pie is.  That is so un-American.  You have got to be kidding me.  NO way.  So I had to explain to her (She isn’t from Texas) what heaven is.  Frito Pie everyone.  Chili on top of Fritos on with shredded cheese on top.  Heaven on earth.  Awesome.

She has yet to try a Frito Pie but I promise she will! And I promise I will try her Louisville style Chili and we will both be in heaven.  And this is why chili is my favorite meal.  All time.  Nothing can beat this .. well maybe Gumbo.. Nah chili still wins!

It’s Chili, Adapted by All Recipes 

•     2 pounds lean ground beef
•     1 (46 fluid ounce) can v8
•     1 (29 ounce) can tomato sauce
•     1 (15 ounce) can kidney beans, drained and rinsed
•     1 1/2 cups chopped onion
•     1/4 cup chopped green bell pepper
•     1/8 teaspoon ground cayenne pepper
•     1/2 teaspoon white sugar
•     1/2 teaspoon dried oregano
•     1/2 teaspoon ground black pepper
•     1 teaspoon salt
•     1 1/2 teaspoons ground cumin
•     1/4 cup chili powder
•     1 bag of Fritos
•      Shredded cheese

DIRECTIONS

1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and  chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
3. Place some Fritos in bowl, top with chili, shredded cheese, (some prefer onions YUCK) and enjoy!!

So as most people know Houston got hit by Hurricane Ike.  We are slowly getting back to normal at our house.  Nothing extreme happened, THANK GOD! Everyone was safe and we actually only lost power for about an hour.  Most people I knew didn’t have power for days some weeks.  So we are very thankful!  However on my time with no cable (I know I shouldn’t complain) I had nothing to do so what did I decided to do? Bake.  Well stupid me forgot to take pictures but this weekend I decided guess whats coming up… HALLOWEEN! My favorite time of year!

I really have no idea why its my favorite.  Maybe because its starts out all the baking and cooking I do.  Who knows but during the LSU game I decided I would make some cupcakes.  No.. they weren’t purple and gold.  These cupcakes looked too cute to pass up.  So I decided what the heck, I can try.  So I gave it a try.  And here is my creation.

Question of the Day, Are they too pretty to eat?!?! I THINK NOT!

Spider Cupcakes, adapted from Cupcake Fun and Martha Stewart

Chocolate Cupcakes

•       3/4 cup unsweetened cocoa powder
•      3/4 cup all-purpose flour
•      1/2 teaspoon baking powder
•      1/4 teaspoon salt
•      3/4 cup (1 1/2 sticks) unsalted butter, room temperature
•      1 cup sugar
•      3 large eggs
•      1 teaspoon vanilla extract
•      1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Sift together cocoa, flour, baking powder, and salt in small mixing bowl. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each.
Beat in vanilla  With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely.  Decorate as follows.

Buttercream Icing

•     1/2 cup solid vegetable shortening
•     1/2 cup butter or margarine
•     1 teaspoon Clear Vanilla Extract
•     4 cups sifted confectioners’ sugar (approx. 1 lb.)
•     2 tablespoons milk

Directions

1. Cream butter and shortening with electric mixer with whisk attachment.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. The icing will look dry after all the sugar has been added.
4. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use or inside the refrigerator.

Chocolate Buttercream Icing

•     1/2 cup solid vegetable shortening
•     1/2 cup (1 stick) butter, softened
•     3/4 cup cocoa
•     1 teaspoon Clear Vanilla Extract
•     4 cups sifted confectioners’ sugar (approx 1 lb.)
•     3 tablespoons milk

Directions

1. In large bowl, cream shortening and butter with electric mixer until light and fluffy with whisk attachment
2. Add cocoa and vanilla; mix well.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. The icing will look dry after all the sugar has been added.
4. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use or inside the refrigerator.