Monday, September 29, 2008

Fall Recipes II

A friend recently asked for this chili recipe, so I thought I'd share it with the world. It evolved from a variety of recipes, all made very simply.



During the winter, we have this at least once a month. Always with cornbread though, not tortilla chips (those are for Chililicious, remember?). I love having dinner already in the crockpot before the bewitching hour of 4 pm. I have very few crockpot recipes though, so if you have a dependable one, please send it to me!


Crock Pot Chili





  • 1/2 pound of dry kidney beans or two 16 oz cans, rinsed and drained.



  • 2 cans of diced tomatoes (or whole tomatoes...you decide)



  • 1 lb ground chuck, browned and drainedChili



  • 1 small onion chopped



  • 1 green bell pepper, diced



  • 2 cloves of garlic, minced



  • 2-3 Tbsp of chili powder



  •  1 tsp black pepper



  • 1 tsp ground cumin



  • Salt to taste.






Soak beans overnight if using dry. Brown meat in a skillet (add a little red pepper and chili powder if you like; we do).  Put all ingredients in the crock pot. Cover and cook on low for 8 hours. You can add a few drops of Tabasco Sauce. Play with the seasonings to fit your family. Bri and I like a little more cumin, the boys a lot less. Serve with a sprinkling of cheddar cheese and hot corn bread.


Corn Bread Muffins/Loaf


Got this one from Annabelle.  The boys and I love it, but Bri still prefers a box-mix. We use the recipe below, but usually make it as a loaf or in a round cake pan.


Ingredients:


 2/3 cup cornmeal


1 ¼ cups flour


1/3 cup sugarCorn-bread-recipe-md


1 Tbsp baking powder


½ tsp salt


1/3 cup canola oil


1 cup milk



Mix the cornmeal, flour, sugar, baking powder and salt in a bowl. Add the oil and milk and mix just until moistened.



Spoon into miniature muffin cups sprayed with nonstick cooking spray, filling ½ full. Bake at 350 degrees for 13-15 minutes or until golden brown.



Makes two dozen mini-muffins.


Halloween Dessert (a PB Rice Krispie)


I don't know the real name of these, probably everyone else on the planet is already familiar with them. I had them for the first time at our friend Kathy's house, and then she brought them for Nolan's baptism party this year. I finally asked her for the recipe. They are great for Halloween because they are kind of orange and black.


Melt 1 cup of butterscotch chips with 1 cup of Peanut butter (original recipe (ie: Kathy) said one bag of chips, so experiment. We used one cup and they turned out great, but they might have held together better with more chips).PB-RK-web


Mix with 5 cups of Rice Krispies. Pour into a buttered 9x13 sheet and press down with wax paper.


Melt 1 cup of chocolate chips in the microwave and then pour over the Krispies.


Refrigerate for at least one hour before cutting in very small squares. Very rich, but oh so good.


(um...yeah, it makes a lot more than shown in the photo. They disappear fast!)






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