Favorite Recipes from the Icon Team Part 1

This post was last updated on February 23rd, 2024 at 08:58 am.

Josh’s Bacon chili

• 1 pound thick sliced bacon
• 2-3  pound  ground beef
• 2 packages of fresh sliced baby bella mushrooms
• 1 large sweet onion chopped
• 1 to 1 1/2 green pepper chopped
• 3 cloves garlic or garlic powder for taste (if using fresh garlic mince it)
• 3 cans petite diced tomatoes
• 1 can chili beans
• 2 packets of chili seasoning
• splash of clamato
• shredded cheddar

In a large skillet cook ground beef, then set aside.  In a separate large skillet cook bacon until brown.  Take the bacon out, but leave the grease in the pan.  Tear the bacon into pieces and set aside.  In the pan with the bacon grease, add mushrooms, onion, green pepper, and garlic. Simmer until cooked. Mix ground beef, bacon, beans, diced tomatoes, veggies, and seasoning in large crock pot.  Cook on medium for about 3-4 hours. If it looks chunky, I add a splash of clamato to juice it up.  Serve with shredded cheddar. MMMMMM….

Serves 10-12

Jays Pumpkin Rolls

This pumpkin cake roll recipe is filled with a cream cheese filling. Keep one of these pumpkin rolls frozen, in slices, and bring some out when guests drop in. This is the perfect fall or winter holiday cake!

Ingredients:

• Cake:
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
• Filling:
  • 8 ounces cream cheese, softened
  • 4 tablespoons Butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

Preparation:

In a large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In a separate bowl, combine flour, baking powder, spices, and salt. Add to egg mixture, mixing well. Spread batter onto greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place the cake on a clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10-inch side, roll the cake up in the towel. Set aside.

While the cake is cooling in the towel, prepare the filling. Beat together cream cheese and butter. Stir in powdered sugar and vanilla and blend until smooth.

Unroll cake. Spread the filling evenly over the cake. Roll up the cake (without the towel). Wrap in plastic wrap. Cover and chill for at least one hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well and makes about 10 servings.

For the chocolate, melt the butter on low heat, and mix in the milk. Sift and add the icing sugar and cocoa, and mix well.

To finish, spread the chocolate mixture onto the flattened Rice Krispies. Then, roll the result up into a tight log, wrap it in wax paper, and refrigerate.

After one hour, you can remove them and cut the log into ¾-1 inch thick discs. Serve with a smile.
  David’s Relaxation for an Introvert (winter version) 😀