Hot To Trot Tarts Recipes

BUTTER TARTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

HOT TO TROT CHILI

Steps:

• Cut the meat cubes in half.
• Saute in Organic coconut oil not much.
• cut up about 4 long green onions very small.
• Add to meat when 1/2 way cooked.
• Drain.
• Add the 2 cans of Diced tomatoes.
• START with about 1 tablespoon of chili powder added in.
• Add approximately 4 shakes of Peppercorns.
• add about 1/4 tsp Garlic powder.
• let cook abut 10 minutes.
• LOW.
• Add in the Chocolate.
• let that melt in.
• Add in about 5 or 6 shakes of the Worcestershire sauce.
• Cook about another 10 minutes.
• NOW important taste it.
• Does it have enough Chili powder because it is so important that you really taste that.
• Now it should be a bit tangy but so rich from the chocolate square which adds a DEPTH to the sauce.
• Now add just a touch of organic honey or you can use organic Cane sugar or even Organic Stevia.
• You need a nice balance between the HOT spicy tangy and the touch of sweetness.
• Simmer at the lowest simmer your stove will go for about an hour.
• Now add the beans. (Drain them first).
• Cook another half hour.
• SB fabulous.
• Taste all the time during the last half hour to make sure you have the right balance.
• I always seen to add more chili powder and more Worcestershire.
• But always slowly and only a little bit at a time until just right.
• NOW plate that sucker.
• Put some organic sour cream and chives and grated Mexican or cheddar on top if you like.
• Serve with a nice RICH Grain bread I like to cut up a very rustic bread spread it with olive oil and parmesan and stick it in the broiler a few minutes.

NO-BAKE PUMPKIN TARTS

Steps:

• Mix all ingredients (except for tart shells) in a pot.
• Cook over medium heat, stirring regularly until it comes to a boil.
• Simmer for 5 to 10 minutes, stirring regularly.
• Pour into baked tart shells or pie crust.
• Allow to cool. Filling will set as it cools.
• Top with whipped cream or Cool Whip if you wish and serve.

TOO HOT TO TOT! TATER TOT HOTDISH

Steps:

• 1. Preheat oven to 350° F (175 degrees C).
• 2. In a large skillet over medium-high heat, brown the ground beef with the onions, peppers, garlic, onion and garlic powder, and Worcestershire sauce. Drain excess fat, and season with a dash of seasoned salt and pepper to taste. Seasoned salt and pepper will also be used on top, so do not over season.
• 3. In a small bowl, stir the soup and sour cream into the milk until smooth. Sprinkle a dash or so of beef bouillon into this and whisk to blend. Pour into meat mixture to heat through.
• 4. Spread the beef mixture evenly over the bottom of a 2 quart casserole dish. Sprinkle corn on top of the meat mixture and sprinkle half of the cheese.
• 5. Arrange tater tots evenly on top and sprinkle a little seasoning salt and pepper on top of the tots. Sprinkle remaining cheese evenly over the top.
• 6. Bake in preheated oven covered for 40 minutes. Uncover and continue to cook for an additional 10-15 min, until cheese is bubbly and slightly brown. Tots should be slightly crunchy.

HOT TO TROT TARTS

Steps:

• Preheat the oven to 375°. Spray each of 24 muffin cups, rather generously, with cooking spray. Spray tortilla quarters on both sides. Place one quarter in each cup and bake for 10 minutes, until the edges are golden brown. Remove from the oven.
• Remove casings from chorizo. Cut into 1/2 inch slices and fry until well browned. Drain Set aside. In a bowl, whisk eggs until blended. Whisk in milk, cilantro, ground chile, and salt until well blended. Set aside.
• Evenly divide the chorizo among tortilla-lined cups. Top evenly with egg mixture and then with cheese and onion rings. Place 4 chile strips on each tart with tips together in the center and strips radiating out to the edges. Set tarts on center rack of oven and bake 15-20 minutes, or until egg mixture is firm.