TailgatingRecipes.org

Ingredients:

3 Tbsp. olive oil
1 1/2 c. chopped onion
8 large garlic cloves, chopped
2 lbs. ground chuck
1 envelope taco seasoning or 1/4 cup taco seasoning
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 15oz. can tomato sauce
3 c. chicken broth or vegetable broth
1 6oz. can tomato paste
2 15 to 16oz. cans of kidney beans (drained)

Steps:

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic.  Saute about 8 minutes or until onions are translucent.  Add chuck and cook until brown, breaking up meat with a spatula as it cooks.  Add taco seasoning, basil, oregano, and thyme.  Stir 2 minutes.  Mix in tomato sauce, chicken broth and tomato paste.  Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 and a half hours.  Mix in beans.  Simmer for 5 minutes.  Season to taste with salt and pepper.  Refrigerate until cold then reheat over low when ready to serve.

source: www.famouschilirecipes.com

ingredients:  

1(18.5oz.) can sweetened condensed milk

1(15-oz.) can cream of coconut

1(8-oz.) container non dairy whipped topping

sweetended, shredded coconut (garnish)

steps:

prepare cake mix according to pack age directions; bake as directed in a 9- by 13-inch baking pan.  Using meat thermometer or chop stick, poke holes 2inches apart all over the cake.  Beat together condensed milk and cream  of coconut.  Pour over cake and refrigerate immeddiatel; keep refrigerated overnight.  Frost top with whipped topping and sprinkle with coconut.  Referate about 1 hour.

note: cream of coconut is available at supermarkets, often with cocktail mixers, and some liqour stores 

source: the kansas city star

ingredients:

1c. flour

1/2 c. margarine (softened)

1c. finely chopped nuts

8oz. cream cheese

8oz. carton non-dairy whipped topping

1c. confectioners’ sugar

3-oz. box instant vanilla pudding mix

3c.  milk

grated chocolate for garnish

steps:

Cut flour into margarine with a pastry blender until mixture resembles coarse crumbs;  mix in nuts.   Press over the bottom of a 9- by 13- inch pan.  Bake in a 350-degree oven about 30minutes.  Cool.  Mix together cream cheese, 1c. whipped topping and confectioners’  sugar.  Spread over cooled crust.  In a large bowl, combine chocolate pudding mix and milk; stir until thickened.  When thick pour-over first 2 layers.  Cover with remaining whipped topping and garnish with chocolate.  (This will keep,covered, for up to 2weeks in the refrigerator, or it may be frozen.)

source: the kc star