Hoosierbars Recipes

HOOSIER BARS

Hoosier Bars image

I may live in Virginia now, but I'm still a Hoosier at heart! My mom found this recipe on familytime.com, but it was originally published in Nestle Very Best Baking. There is a cookie-like crust with a fluffy sweet top layer.

Provided by Soup Fly

Categories Bar Cookie

Time 50m

Yield 36 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or 1/2 cup margarine, softened
2 large eggs, separated
1 teaspoon vanilla extract
1 (12 ounce) package NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup peanuts (honey roasted work best)

Steps:

Preheat oven to 325° F.
Mix flour and baking soda together.
Beat 1/2 cup brown sugar, sugar and butter in a separate mixing bowl until creamy.
Add egg yolks and vanilla extract to creamed mixture.
Gradually mix in flour mixture until crumbly.
Stir in 1 1/2 cups chocolate morsels and 1/2 cup peanuts.
Press dough onto bottom of greased 13 x 9 inch pan (I put cling wrap over the dough and then just press with my hands- it just works better than any other technique I've found so far and this way my hands, though clean, aren't all over the food!).
Beat egg whites until soft peaks form.
Gradually beat in remaining brown sugar until stiff peaks form.
Spread egg& sugar mixture over dough.
Sprinkle with remaining 1/2 cup chocolate morsels and remaining 1/4 cup peanuts.
Bake for 35 to 40 minutes.
Cool on wire rack for approximately 20 minutes.
Cut into bars while still warm- the BEST time to eat these!

HOOSIER CHILI

Hoosier Chili image

This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make.

Provided by Allrecipes Member

Time 1h50m

Yield 12

Number Of Ingredients 14

Ingredients

2 pounds extra-lean ground beef
2 cups chopped onion
¾ cup chopped celery
½ cup chopped green pepper
3 garlic clove (blank)s garlic cloves, minced
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 (16 ounce) cans stewed tomatoes
1 (46 ounce) can tomato juice
1 (10.5 ounce) can beef broth
½ cup uncooked elbow macaroni
1 (15 ounce) can kidney beans, rinsed and drained

Steps:

In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 23.3 g, Cholesterol 52.2 mg, Fat 13.7 g, Fiber 4.8 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 850.3 mg, Sugar 9.2 g

HOOSIER TENDERLOIN

Hoosier Tenderloin image

I love pork tenderloin sandwiches and haven't been able to find a good one since I moved away from MO. I found this recipe in a book by Jane and Michael Stern, who ate at Nicks Kitchen in Huntington, Indiana. I don't know whether this recipe is the Sterns' or the restaurant. Either way, it sounds like a keeper! Time allowed doesn't include the 12-16 hours of soaking.

Provided by PrimQuilter

Categories < 30 Mins

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup all-purpose flour, plus more for dredging
4 inches thick rounds pork, cut from a pork tenderloin
2 cups buttermilk
2 large eggs
vegetable oil (for frying)
2 cups saltine crackers, crushed
4 hamburger buns or 4 hard rolls
mustard
pickle
onion

Steps:

Pound pork tenderloin until it's 1/4" thick.
Mix together buttermilk, 2/3 cup flour and eggs to make a paste.
Cover tenderloins with this mixture and refrigerate 12-16 hours.
Heat 1" of oil to 350 degrees in a large skillet.
Remove soaked pork from dish, letting mixture drip away.
Bread pork with crushed crackers, patting the crumbs in so they stick.
Fry each slice until golden brown, turning once. Total cooking time for each slice should be 6-8 minutes.
Serve on bun with mustard, pickle slices and raw onion.

HOOSIER CHILI

Hoosier Chili image

This chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make.

Provided by Allrecipes Member

Time 1h50m

Yield 12

Number Of Ingredients 14

Ingredients

2 pounds extra-lean ground beef
2 cups chopped onion
¾ cup chopped celery
½ cup chopped green pepper
3 garlic clove (blank)s garlic cloves, minced
1 teaspoon salt
¼ teaspoon pepper
1 tablespoon brown sugar
3 tablespoons chili powder
2 (16 ounce) cans stewed tomatoes
1 (46 ounce) can tomato juice
1 (10.5 ounce) can beef broth
½ cup uncooked elbow macaroni
1 (15 ounce) can kidney beans, rinsed and drained

Steps:

In a large Dutch oven or soup kettle, brown beef until no longer pink. Add onion, celery, green pepper and garlic. Continue cooking until vegetables are tender. Add all remaining ingredients except last two; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, adding macaroni for last half hour of cooking time. Stir in the beans and heat through.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 23.3 g, Cholesterol 52.2 mg, Fat 13.7 g, Fiber 4.8 g, Protein 19.1 g, SaturatedFat 5.3 g, Sodium 850.3 mg, Sugar 9.2 g

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