Get Cooking with the Harlequin Community: 3 Recipes You’ll Love
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1 lb. ground beef, browned.
1 onion, chopped and sauteed.
2 garlic cloves, chopped and sauteed.
2 T. Chili powder
1 large can diced tomatoes
2 15 ounce cans Bush’s chili beans.
Simmer all ingredients for a half hour. Top each bowl with grated cheese and serve with taco chips.
4 cups cooked cubed carrots
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup grated cheddar cheese
1 can cream of celery soup
1 1/2 cups pepperidge farm stuffing
1/3 cup melted butter
In pan, melt 3 Tablespoons butter and add 1 chopped med. onion, brown slightly
Add to the above ingredients and place mixture in baking dish. Bake for 30 minutes or so, until bubbly hot. at 350.
I use 2 lbs. carrots and usually add more cheese because my family loves cheese.
2 1/4 cups powdered sugar
2 tbsps softened butter
2 tsps peppermint extract
2 tbsps cream
12 oz melting chocolate wafers
In a mixing bowl, combine powdered sugar, butter, peppermint extract and cream for the candy paste. Mix until smooth. It should be soft to the touch, not sticky. If it is sticky, add more powdered sugar until it’s soft.
Scrap candy paste from the bowl onto a plastic wrap, and using the wrap, massage the candy paste into a log. Wrap it and twist the ends tightly. Chill in refrigerator for 45 minutes.
While waiting for the candy paste to chill, get to work on the chocolate. Melt chocolate wafers in microwave in 30-second intervals. When the candy paste is chilled, use a knife to chop off 1/4-inch round slices. Dip slices into melted chocolate and set them aside on wax paper. Chill the chocolate peppermint patties in the fridge for 1 hour.
Let us know in the comments if you try out any of these recipes!