Chili

Brown:
1.5 lb ground beef
Drain and add to large pan or crock pot

While meat is browning, Mix together and set aside:
2 Tbsp flour
2 tsp sugar
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Cayenne or red pepper
4 tsp chili powder
2 tsp Cumin
1 tsp Basil
1 tsp black pepper

Chop up and saute in little coconut oil:
1 vidalia onion
1 green bell pepper
3-4 cloves garlic
add to pot

Drain and add:
1 can green beens
1 can corn
2 cans light red kidney beans
add seasoning and a few healthy pinches of brown sugar
add a shot of beer if you have it

Bring to a boil, then reduce heat and simmer several hours
Serve with sour cream, crackers, corn chips etc.

Taco Meat for a crowd

3 lbs ground beef
1/2 cup onion, chopped
1 1/2 cups boiling water
3 beef bouillon cubes
1 teaspoon oregano
2 1/4 teaspoons ground cumin
1 teaspoon garlic, minced
2 tablespoons chili powder
1/4 teaspoon pepper
1 1/4 cups tomato sauce
Directions:

1
Scramble fry beef and onion together.
2
Mix together boiling water and bouillon cubes. Set aside.
3
Mix spices together; add to meat mixture. Add bouillon.
4
Add tomato sauce; stir all together.
5
Simmer 20 minutes or until thick.

Skinny Peanut Butter Swirl Brownies

• 3/4 cup creamy peanut butter (I used Jif Creamy)
• 6 oz. low fat vanilla yogurt (could use fat free)
• 1/4 cup skim milk (or almond milk)
• 1 egg
• 1/4 tsp salt
• 1 tsp baking powder
• 1 cup sugar (or Splenda)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup old-fashioned rolled oats

Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

Pour batter into prepared baking dish.  Batter will be thin.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily.

Cut into 12 squares and enjoy!

Best Chocolate Cake Ever

1 box Devils Food Cake mix

1 pkg Chocolate instant pudding

12 oz Chocolate Chips

1 C Sour Cream

Preheat oven to 350

Prepare cake mix according to box directions.

stir in:

Chocolate pudding

Sour Cream

Chocolate Chips

Pour mix into greased 9x13 or 2- 9" round pans

Bake in oven 45-60 minutes

Check with toothpick to assure cake is done

Frost with frosting of choice, but doesn't need frosting!

Enjoy!!!

Ethel's Sugar Cookies

Cream together:
3/4 C Butter
1 C Sugar
2 Eggs

1/2 tsp vanilla
lemon/orange zest

Sift together and add:

2 1/2 C flour

1 tsp Baking Powder
1 tsp Salt

Chill at least 1 hour
Bake at 400 6-8 minutes

Crock pot Refried Beans

Using a 5 Qt or larger Crock pot,
Put about 3 C of washed and rinsed dry Pinto beans into crock pot
Fill Crock pot nearly to top with water

Add:
5 chicken bullion cubes
1 Tbsp Garlic salt
1/2  medium sweet onion (don't chop up onion, just put 1/2 of onion on beans
-Cook on high until beans are soft -Approx 5 hours (you may have to add more water as beans absorb water) Stir occasionally
-strain beans or pour off juice, saving the juice in a separate bowl.
-add 1/2 C butter and a small amount of juice that the beans cooked in.
-use a hand mixer to mash beans, Add juice and blend to obtain desired consistency

Enjoy

Fajitas

Put beef, pork roast or chicken in crock pot (ok if frozen)
cover with:
1/4 C oil
2 TBSP lemon juice
2 TBSP (heaping) frozen orange juice concentrate
2 TBSP soy sauce
2 TBSP dry onion
1 clove garlic minced
1 tsp pepper
1 tsp celery salt
1 tsp jalapeno juice (can substitute tabasco or hot sauce)

cook over low 4-8 hours (cooking time depends on if frozen or thawed) until falling apart.

Cut up bell pepper and onion and saute to a crisp tender in a little oil. Add to meat and shred.
serve on small tortilla's topped with sour cream, shredded cheese, chopped tomato, and shredded lettuce

Almond Roca

mix together:
1 1/2 lb Hershey's bar grated
6 oz blanched almonds, finely chopped
evenly spread 1/2 of mixture on bottom of jelly roll pan, set aside other 1/2

Melt butter in Heavy saucepan over med heat.
Add sugar and bring to a boil,stirring constantly.
Reduce heat to low and continue cooking at a simmer WITHOUT STIRRING to 290 (med crack stage)
Mixture will turn quite dark
Quickly pour mixture over chocolate/nut mixture and spread reserved chocolate/nut mixture over top.
Allow to cool completely, turn out pan onto aluminum foil or freezer paper, and break into small chunks.

Craisin Spice Cookies

Combine in small saucepan and bring to a boil and then simmer 5 minutes:
2 C Craisins (or Raisins)
1 C water
1 Tsp B Soda
cool and set aside

Cream:
1 C Shortening
2 C sugar

Add and mix well:
3 eggs beaten
1/2 tsp vanilla

Add and mix thoroughly:
4 C flour
1 tsp B soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg

Stir in:
Craisins and water
1 1/2 C chopped walnuts

Drop by TBSP onto lightly greased cookie sheet and bake at 350 10-12 minutes

Meatloaf

1 1/2 Lb Ground Beef
1 C Quick cooking oats
1 egg beaten
1 C milk
1 onion chopped
1 tsp salt
1/2 tsp pepper
Combine oats, egg, salt, pepper, and milk. let sit about 15 minutes. Work into ground Beef with onion with hands. Press into a loaf pan.  Bake at 350 for  1hr 15 min.Let sit for 15 minutes before cutting to serve

Pumpkin Bars

Beat together:

-2 c Pumpkin (I use the 29 oz can, double the recipe and make 2 pans)

-1 c Oil

-2 c Sugar

-4 Eggs

Add:

-1 tsp Baking Powder

-1 tsp Baking Soda

-1/2 tsp Salt

-2 tsp Cinnamon

-2 c Flour

-1 tsp Vanilla

Mix together well and put in greased jelly roll pan.  Bake at 350 for 25-30 minutes.

Frosting:

-8oz Cream Cheese, softened

-1 cube Butter

-1 tsp Vanilla

-4 c Powdered Sugar

Mix well and frost :)

Eggs Benedict Casserole

1 lb Canadian bacon (ham works, too) – chopped
6 English muffins, split and cut into 1-inch pieces
8 large eggs
2 cups milk
1 TB onion powder
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp fresh ground black pepper
1/4 tsp paprika
fresh chopped parsley for garnish

For the Sauce:
4 large egg yolks
1/2 cup heavy whipping cream
1-2 TB lemon juice
2 tsp Dijon mustard
1/2 cup melted butter
salt and pepper to taste

Grease a 9×13 baking dish.  Place half of the Canadian bacon in bottom of dish.  Top with English muffins.  Follow with remaining Canadian bacon.  In a large bowl, whisk together the eggs, milk, onion powder, kosher salt, garlic powder, and black pepper.  Pour evenly over top of casserole.  Cover tightly and refrigerate overnight.

Remove casserole from fridge at least 30 minutes prior to baking and preheat oven to 375F.   Sprinkle casserole evenly with paprika.  Cover with foil and bake for 35 minutes on lower middle rack.  Uncover and bake 10-15 minutes longer or until the center is done.  Sprinkle with fresh parsley, if desired.

Meanwhile, make the sauce:  In a double broiler or metal bowl over simmering water (don’t let bowl touch water), constantly whisk together egg yolks, heavy cream, lemon juice, mustard, and a pinch of salt and pepper.  Continue whisking until sauce is thick enough to coat back of spoon.  Reduce heat to low.  Drizzle in melted butter, whisking constantly.  Add more salt/pepper if needed. Serve sauce immediately with casserole.  (If sauce stands too long and gets too thick, add a bit of hot water to thin out, 1 tsp as needed.)

Cornbread

2 jiffy cornbread mixes
4 eggs
1/2 C melted butter
1/2 C sugar
2 Cans creamed corn
1 C sour cream
mix all together and pour into greased 9x13 pan bake at 350 for 45-60 minutes

Vegetable Casserole

1 Lb California blend vegetables (Cauliflower, Broccoli, Carrots)
cook till crunchy tender and put in casserole dish

Cube 1/2 lb Velveeta and spread over vegetables
pour 1/8 C milk over

crush 1 sleeve Ritz and mix with 1/4 C melted butter and spread over top.

Bake at 325 30 minutes

Marshmallow Fruit Dip

8 Oz pkg Cream Cheese
6 oz pkg fruit flavored yogurt
8 oz pkg Cool Whip
7 oz jar Marshmallow creme

With mixer, beat together cream cheese and yogurt.  Add Marshmallow fluff.  When mixed, fold in cool whip.  Serve with sliced fresh fruit

Rhubarb Cream Cake

1 yellow Cake Mix
mix ad directed and pour into greased 9x13 pan

Over the top :distribute:
4 C chopped rhubarb
1 1/4 C sugar
1 pint heavy cream

Bake at 325 1 hour. should spring back when touched