The Biker Chick's Kitchen - 2

10/24/2026

Found this lady and LOVE her recipes! Check her out while I’m recovering.

10/21/2026

As requested 😆

I get so many requests to repost the recipe that made this site famous lol

Stuffed Pepper Soup
Serve 6 (or 3 hungry bikers)
398 cals 5.6g fat (1.9g saturated) (without cheese)

1lb LEAN ground beef
1 lg onion, diced
1 cup uncooked or 2 cups cooked rice (I love to use wild rice)
1 can Hunts flavored diced tomatoes (Red pepper and fennel, roasted garlic, sweet onion etc) (14.5oz can)
1 can tomato sauce (14.5oz can)
1 tsp dried oregano
1 tsp basil
½ tsp salt
¼ tsp pepper
1 box chicken stock (32oz)
2 cups water
2 tbsp powdered beef stock
3 bell peppers (I use 1 big green pepper then 4-5 red and 4-5 yellow BABY bell peppers)
Cheese for topping (optional)
Fresh cracked black pepper for garnish (optional)

In a large soup pot coated with cooking spray, over medium-high heat, brown the grown beef with the onions and rice. I know that sounds odd, but browning the rice gives it a nice nutty flavor – do not allow it to burn!!
Meanwhile dice your peppers into small ½" pieces, set side
Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, water, and powdered beef stock, then allow it to come to a boil.
Reduce heat, cover and allow it to cook 20 minutes then add the peppers and allow it to cook another 20-30 minutes (some types of rice may need longer cooking times)
Serve with cheese on top (optional)

10/17/2026

Decided to make some confetti chili while we’re over at Jeff and Marie’s house hanging out for the weekend. The weather turned cold so it was perfect timing. If you’ve never had confetti chili, I strongly recommend it.

Confetti Chili

Serves 4-6 (or 2 hungry bikers)

1 lb hamburger
1 medium onion, diced
1 package taco seasoning
1 package mild chili seasoning
1 container, beef broth
3 tbsp recaito (green Sofrito)
3 tbsp tomato Sofrito ( red Sofrito) the Sofrito’s can  be found on the Hispanic cooking aisle
1 tbsp cumin powder,
2 tbsp chili powder
1 can kidney beans, drained
1 can black beans, drained
1 can white beans, drained
1 can tomato paste
1 can diced tomatoes 


In a large soup pot brown off your hamburger and a little olive oil. Drain off excess oil. Add an onions and cook until translucent. Add in a package of taco seasoning and mix. Well a lot of cook a few minutes. 
Add in your Sofrito‘s both green and red. Mix well allow to cook for a few minutes.
Drain liquid off of beans and dump into pot stir well. Add in chili seasoning package and stir well. Pour in container of beef stock and add half a small can of tomato paste along with the diced tomatoes
Sir, everything into well, Incorporated and a lot to cook over a medium low heat for 2 to 3 hours or until it really thickens. I like to serve mine with Fritos and cheese and sometimes a little sour cream. Serve yours however makes you happy 

10/17/2026

This is just plain stupid good

Loaded Baked Potato Soup
Serve 8-10 (or 4 hungry bikers)

2 tbsp butter
1 onion, diced
1 tbsp garlic, minced
1 lb potatoes, diced
6 cups chicken stock
½ tsp black pepper
2 cups milk
1 cup sour cream
1 cup Velveeta cheese
1 cup instant potatoes flakes
Garnish: shredded cheese, bacon bits, green onions, sour cream, etc…

In a large soup pot over medium high heat, melt the butter then add the onions and garlic.
Cook until tender (about 3-4 minutes)
Add in the potatoes and cook another 5-7 minutes.
Raise the heat to high and add in the chicken stock and pepper, stir well, cover and allow it to cook 15 minutes.
Stir in milk and sour cream and allow it to gently boil about 2 minutes over medium heat
Ladle some of the soup stock into a bowl and add in the Velveeta,
Using a fork or whisk, stir until the cheese is completely melted and all lumps are gone
Pour into melted cheese and stock mixture into the soup pot and stir until well incorporated
Again ladle some of the soup stock into a bowl and mix in the potato flakes to make a paste then stir it into the soup (this helps thicken and adds to the potato flavor)
Allow to cook over a medium low heat for 20 minutes, stirring often
Serve hot with cheese, bacon bits, green onions or more sour cream – to your taste

10/17/2026

Colder weather means soup and stew time

This is such a great and easy soup for those cool football sunday gathersings. (I totaly cheat and use store bought tortilla chips instead of baking my own strips) Its all good! lol

Chicken Tortilla Soup
Serve 4-6 (or 3 hungry bikers)

10 small corn tortillas, cut into 1/4-inch wide strips
2 tbsp olive oil
1 tsp kosher salt, or to taste
2 tbsp olive oil
1 cup sweet onion, peeled and diced small
1 jalapeno pepper (optional) seeded and deveined, diced very small
4 tbsp garlic, finely minced
4 cups low-sodium chicken broth
2- (14.5-oz) cans diced tomatoes and juice
1 (15-oz) can black beans, drained and rinsed
2 cups shredded cooked chicken (left over chicken or store bough rotisserie is great for this)
1 (15 –oz) can of corn, drained and rinsed
1 tbsp lime juice
1 tbsp chili powder
2 tsp cumin
2 tsp salt, (more to taste at the end)
1 tsp black pepper
1 tsp smoked paprika (regular paprika may be substituted)
1/4 tsp cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced
Garnish options: diced avocado, diced green onions, shredded cheese, sour cream, lime wedges

Preheat oven to 375, line a baking sheet with foil, loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to sort of coat evenly, but don’t let them get soaked or they won’t crisp. Bake for about 15 to 18 minutes, or until crispy and light golden brown. Remove from oven and set aside.

Meanwhile you can start the soup. In a large Dutch oven or stockpot, add 2 tbsp olive oil and over medium-high heat to warm.
Add the onion, jalapeno, and sauté stirring often until vegetables begin to soften.

Add the garlic and sauté couple more minutes until you smell it.
Pour in the chicken broth slowly so it doesn’t splatter.
Add in the tomatoes (with juice), black beans, chicken, corn, lime juice, chili powder, cumin, 2 tsp salt, pepper, smoked paprika, cayenne pepper (optional), and bring to a boil.

Allow mixture to boil gently for about 10 minutes. If it looks a too thick add some more stock to help thin it out.
Add the cilantro and boil 1 minute.
Adjust your salt to other seasoning you feel you might want a little bit more of.

Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, onion, cheese and/or sour cream; serve hot.

10/17/2026

It got cooler last night, down into the low 40’s, so it’s chili time and this is a great recipe that isn’t spicy but can easily be spiced up with a little Cayenne pepper and more chili pepper. 🥰 Enjoy!

This is the ONLY 'red chili' my hubby will eat because it doesn't give him heartburn. Why, because it doesn't have as much tomato product as the usual chili recipe AND I use stock instead of water - I'm telling you...it makes all the difference!

Poser Chili (looks hot, but isn’t)
Serves 6 (or 2 hungry bikers)

1 lb ground Pork
½ lb ground Breakfast sausage
1 med Onion, diced
1 15 oz can Corn, drained (optional)
2 15oz can Kidney beans, drained (or black beans)
1 15 oz can diced Tomatoes
1 sm can Tomato paste
4 cups Beef stock
2 cups Chicken stock
1-2 pkgs Taco seasoning
2 tbsp Chili powder
1 tbsp Cumin
1 tsp Baking soda (optional-helps with the t***s)
HOT option: 1-2 jalapenos, habaneros, or 2-3 tbsp cayenne pepper (more of less to taste)

In a frying pan, sauté corn in a tbsp. of butter till lightly brown.
In a large sauce pan, brown onion lightly.
Add beef and sausage, cook for 2 minutes, breaking meat apart to avoid large clumps. (I add 1 tbsp of dry beef bouillon to make my meat extra beefy tasting).
Add 1 cup chicken broth to help breakdown the fat in the meat and further avoid large chunks. (if you like it chunky, sim1ply brown the meat).
Add corn, beans and tomatoes to meat, stir well to combine.
Mix in 1 pkg taco seasoning, chili powder, cumin, and baking soda (helps reduce the backfires).
Add remaining chicken stock and 1 cup beef stock, cook over medium-low heat for 1 hour.
Add tomato paste and stir well to help thicken.
Cook over low heat for another hour stirring OFTEN so it doesn't stick to the bottom. (if it does stick pour chili into another pot, it can still be saved. DO NOT SCRAPE THE PAN. THE BURNT BOTTOM WILL POLLUTE THE REST OF THE DISH!!!).
Taste and adjust seasoning as needed. I do not add any salt because the taco seasoning is pretty salty by its self.
Serve with Fritos, cheese, sour cream, diced onions, avocado, green onions, crackers, hot sauce, whatever lights your fire!!!
Want it HOTTER? Simply add some diced 1-2 jalapenos, habaneros, or 2-3 tbsp cayenne pepper when you combine everything else

10/16/2026

From my dear friend Crystal Contessa

FAUX PICADILLO

2lb ground beef
1/2 c olives
4 TBSP sofrito (best if homemade but you can buy in frozen food section as well as in the ethnic food isle)
1 Sazon packet
1 can of goya tomato sauce
½ tomato can of water
3 TSP Adobo
2 cans pink beans
½ medium onion
½ bag of plantain maduros (ethnic frozen food section)
Make rice.
Brown the beef, add onion and adobo. Strain the fat off the beef and set aside.

Lay out frozen plantains on cookie sheet, bake as she directed on bag. Cut up.

Set stove to medium heat. In saucepan add tomato sauce, sofrito,water, pink beans, plantains, olives, sazon and cooked plantains. Cook for 30 mins stirring every 10 mins so it doesn't stick to the bottom of the pot.

10/16/2026

I don’t know about your house, but we never have leftover candy at our house. But if you do, here’s a good recipe to use for it.

Halloween is coming and that mean all kinds of fun sweets! this is one of my favorites, even though there aren't always candies left over(lol), I buy them cheap AFTER Halloween to make for friends and family

Left-Over Halloween Candy Cookies
Makes 3-4 dozen depending on size

3 2/3 cups all-purpose flour
1 ½ tsp baking powder
1 ¼ tsp baking soda
¾ tsp coarse salt
1 cup (2 full sticks) butter
1 ¼ cups firmly packed brown sugar
1cup granulated sugar
2 eggs
2 tsp vanilla extract
2 to 3 cups chopped candy bits (about 1/2 bites) (Milky Ways, Butterfingers, Twix, BabyRuths, Heath Bars, Peanut Butter Cups, Skittles, M&Ms, etc)

Preheat oven to 350, coat a baking sheet with cooking spray.
Mix together the flour, baking powder, baking soda and salt into a bowl with a wisk (or you can sift), set aside.
In another bowl mix together the butter and sugars with a mixer on med-high until very light and almost fluffy.
Add in each egg, one at a time, mixing REALLY well after each
Pour in then reduce speed to low.
Very slowly add in the flour mixture a little at a time so you don’t blow flour all over the room (lol)
Continue adding flour mixture until everything in WELL combined, 5 to 10 seconds.
Gently stir in candy bits, trying to get them well distributed
Drop dough by over loaded tablespoons onto baking sheet.
Bake 15 to 20 minutes then remove to a wire rack to cool completely.

10/16/2026

I did not create this recipe but ratherI adapted it over the years down to a BASIC recipe to start from. There are some good ideas out there but YOUR imagination is what will make YOUR's GREAT!!

Halloween Pretzel Rods
Basic recipe makes about 30

8 oz chocolate candy coating or almond bark, chopped*
30 pretzel rods (The thicker the better)
½ cup colored candy melts**
Candy sprinkles, eyeballs, spiders, etc

Line a large baking sheet with parchment or waxed paper.
Melt the chocolate candy coating pieces in a large microwave safe bowl uncovered on High 1 to 1 and a half minutes stirring once, until softened, then stir until smooth.
Dip each pretzel halfway into the melted chocolate coating, then place on cookie sheet to harden
Once all pretzels have hardened you can melt the colored candy melts as directed on their package.
Dip or drizzle the melted color over the chocolate or bare pretzels, sprinkle with candy sprinkles and then let stand 30 minutes or until set before sharing

*Chocolate candy coating can be found in the baking section of your grocery store or craft store. Do NOT use chocolate chips as they will not be as smooth when finished, LOOK for little round disks of chocolate or a product called almond bark. Whatever you use make sure it states for ‘candy or chocolate coating’.
**Colored candy melts can also be found in the baking section of your grocery store or craft store. These will be small disks of any color you want.
NOTE: you don’t have to use chocolate, you can use just colored candy melts if you want.

10/16/2026

It’s that time of year again. Have to reshare

I call these Monster Brownies because they remind me of Frankenstein’s Mobster lol Its a bunch of parts of other recipes put together and they look scary but they are REALLY sweet!

Triple Layer Monster Brownies
Makes about 12-16 (depending on how you cut them)
Brownie layer:
10 tbsp unsalted butter
1 ¼ cups white sugar
¾ cup cocoa powder
½ tsp salt
2 tsp vanilla extract
2 large eggs
½ cup flour

Cookie Dough layer:
½ cup unsalted butter, softened
¼ cup brown sugar
¾ cup white sugar
1 egg
1 ¼ tsp vanilla extract
1 ¼ cups flour
½ tsp salt
½ tsp baking soda
½ tsp baking powder
1 cup semi-sweet chocolate chips

Cookie layer:
1 reg package of regular Oreo or Nutter Butter cookies
***seasonal colored cookies are fun too***
For the Brownie layer:
In a medium sauce pan, melt the butter over medium high heat then stir in the sugar and cocoa powder and combine well
Add the salt, vanilla and eggs and continuously stir until the eggs are incorporated.
Then add the flour and continue to mix, then set aside
For the Cookie Dough layer:
Cream together the butter and sugars with a mixer then add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.
Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated.
Gently stir in the chocolate chips, then set aside.

How to put this monster together
Pre-heat the oven to 350 degrees and line the bottom of a 9x9 baking pan with tin foil. I like to then spray the tin foil with a thick layer of baking spray so the monster comes out easier
Press the cookie dough into the bottom of the pan
Layer as many oreos or nutter butter cookies as will fit on top of the cookie dough in a single layer
***if ya wanna get really crazy sprinkle M&Ms or caramels in between****
Pour the brownie batter on top of the premade cookie layer and make sure it's evenly layers on top.
Bake for 30-35 minutes.
Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving.
**I often drizzel caramel on top to make them THAT much more devilish*** lol