Ingredients1 pound ground beef1 small onion, diced1 clove garlic, minced1 (4 ounce) can green chiles1 (1 ounce) packet taco seasoning mix1 (16 ounce) bag frozen corn1 (12 ounce) can black beans, drained1 (12 ounce) bag shredded Mexican cheese1 (16 ounce) package frozen tater tots1 (12 fluid ounce) can enchilada sauce
Sixty restaurants in Naperville will participate in one of the largest restaurant weeks in the Chicagoland region through Monday, Feb. 3. From fast casual to fancy dining, each participating venue in the 11th annual Naperville Restaurant Week will feature either a prix-fixe menu at an appetizing price or daily discounts.
Ingredients4 skinless, boneless chicken breast halves1/4 cup butter3 teaspoons minced garlic1 tablespoon lemon juice1 (10.75 ounce) can condensed cream of mushroom soup1 tablespoon Italian seasoning1/2 cup half-and-half1/2 cup grated Parmesan cheese2 (13.5 ounce) cans spinach, drained4 ounces fresh mushrooms, sliced2/3 cup bacon bits2 cups shredded mozzarella cheese1 egg1/4 teaspoon paprika
The City of Aurora government will be host to its first-ever Aurora Restaurant Week from January 21 through February 4. The exciting new event is designed to showcase Aurora’s rapidly growing and diverse culinary scene. Residents and visitors will have the chance to enjoy exclusive discounts and prix-fixe menus at
Ingredients1 1/2 pounds ground pork1 large baking potato1 large onion, minced1/2 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves1/8 teaspoon ground allspice1/4 cup water1 9 inch double crust deep dish pie1 pastry, large enough to cover 9 inch pie1 egg1/4 teaspoon paprika Directions1. Preheat oven to
Ingredients2 (7 ounce) cans whole green chile peppers, drained8 ounces Monterey Jack cheese, shredded8 ounces Cheddar cheese, shredded3 eggs, beaten1 (5 ounce) can evaporated milk2 tablespoons all-purpose flour1/2 cup milk8 ounces of salsa Directions1. Preheat oven to 350F. Spray an 8×8-inch baking pan with cooking spray. 2. Lay half of
Ingredients4 1/2 cups1/2 cup butter, melted1/3 cup milk1 cup white sugar1/2 teaspoon vanilla extract2 eggs, beaten1 cup light brown sugar1/2 cup all-purpose flour1/3 cup butter1 cup chopped pecans Directions1.Preheat oven to 350F. Grease a 9×13 inch baking dish. 2. Wash the sweet potatoes and pierce the skin with a fork
Ingredients4 cups semisweet chocolate chips1 3/4 cups white chocolate chips1/3 cup butter3 cups confectioners’ sugar1 1/4 cups Irish cream liqueur1 1/2 cups chopped nuts Directions1. Butter a 8×8 inch pan. 2. In a microwave safe bowl add 3 cups semisweet chocolate chips, 1 cup white chocolate chips, and 1/4 cup
Visitors to Do or Dye Designs salon in downtown Aurora enjoy hot cocoa at the sixth annual Cocoa Crawl the evening of Friday, Dec. 6.
Wesley United Methodist Church in Aurora will be host to a Northern Illinois Food Bank (NIFB) mobile food truck market from 10 a.m. to 11:30 a.m. Saturday, Dec. 21, in the church parking lot, 14 N. May Street. The drive-thru event features distribution of free food, including breads, cereals, meat,
Ingredients2 pounds white chocolate30 small peppermint candy canes Directions1. Line a large jellyroll pan with foil. 2. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. 3. Place candy canes in a plastic
Ingredients2 tablespoons vegetable oil4 (1-inch thick) boneless pork chops1/4 cup all-purpose flour2 tablespoons butter1 (8 ounce) package sliced fresh mushrooms1 (10.75 ounce) can cream of mushroom soup1/2 cup dry cooking sherry (or apple cider vinegar) Directions1. Preheat the oven to 350F. 2. Heat oil in a frying pan over medium-high
Approximately 400 homemade buttermints came out of an Aurora oven recently for the 19th annual cookie and candy sale at Wesley United Methodist Church in Aurora. The sweets, in pink, green, yellow and white hues for the holidays, are an annual highlight of a sale sponsored by the church’s United
The Aurora Navy League Council 247 and Rotary Club of Aurora United will hold their annual Pearl Harbor Day Luncheon from 11 a.m. to 1:15 p.m. Monday, Dec. 9, at the Lincoln Inn, 1345 Batavia Avenue (IL-31), Batavia. As usual, veterans will be honored, achievement awards will be presented to
Ingredients2 cups frozen peas and carrots2 cups frozen green beans1 cup sliced celery1/2 cup butter2/3 cup all-purpose flour1 teaspoon salt1 teaspoon ground black pepper1/2 teaspoon celery seed1/2 teaspoon onion powder1/2 teaspoon Italian seasoning1 3/4 cups chicken broth1 1/3 cups milk4 cups cubed cooked turkey meat – light and dark meat
Aurora Lion Club member, Tom Muth pours batter at the Club’s annual Great Pumpkin pancake breakfast fundraiser Oct. 26 at St. Mark’s Lutheran Church in Aurora.
Faith Lutheran Church, 3000 Liberty Street in Aurora, will hold a pancake/waffle breakfast Sunday, Nov. 24 from 7:30 a.m. to 11 a.m.. In addition to pancakes and waffles, the menu includes bacon, sausage, fruit and pastries. The public is invited. Parking is free. Admission is a donation of $10 for
Ingredients2 cups all-purpose flour1 (3.4 ounce) package instant butterscotch pudding mix2 teaspoons baking soda1/4 teaspoon salt1 tablespoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon ground allspice1/4 teaspoon ground cloves1 cup butter, room temperature1 cup white sugar1 cup packed brown sugar4 eggs, room temperature1 teaspoon vanilla extract1 (15 ounce) can pumpkin puree
Volunteers at Wesley United Methodist Church in Aurora made 128 sandwiches for hungry individuals in our area Saturday, Nov. 9. Let’s Go Fellowship, a church adult group, sponsored the project in a meeting at the church. Twenty-four volunteers made turkey and cheese and peanut butter and jelly sandwiches that were
Plano Methodist Church and Plano American Legion Auxiliary honored our veterans and their families with a Veterans Day Luncheon November 11 at the Plano Methodist Church.
