Ingredients:
1
pound ground beef
1 medium/large
onion, diced
1 29 oz
can tomato sauce
1 29 oz
can kidney beans, drain liquid
1 29
oz can pinto beans, drain liquid
1 4
oz can mild green chilies
2
stalks celery, diced
3 fresh
medium tomatoes, chopped
1 TBS
chili powder
2 tsp
cumin powder
1 teaspoon
black pepper
2
teaspoons salt
4
cups water
Directions:
1. Brown the ground beef with
onion in a skillet over medium heat;
drain off the fat.
2. Using a fork, crumble the
cooked beef into pea-size pieces.
3. In a large pot, combine the
beef plus all the remaining ingredients,
simmer over low heat.
4. Cook, stirring every 15
minutes, for 2 to 3 hours.
(Or use crockpot: low for 3 hours)
5. For spicier chili, add ½
teaspoon more black pepper.
For extra spicy chili, add 1 tsp
black pepper and a tsp cayenne pepper.
For super hot spicy, add 5 sliced
jalapeño peppers to the pot.
Laura’s Veggie Chili
1
medium onion, diced
1 can
corn, drained
1
zucchini, chopped
2-3 bell
peppers (any color), chopped
1 29
ounce can tomato sauce
1 29
ounce can kidney beans, drain fluid
1 29
ounce can pinto beans, drain fluid
1 4
oz. can mild green chilies
2-3
stalks celery, diced
3
medium fresh tomatoes, chopped
1 TBS
chili powder
2
teaspoons cumin powder
1 teaspoon
black pepper
2
teaspoons salt
4
cups water
Directions:
1.
Caramelize
onion for 7 minutes (optional)
2.
Combine ALL ingredients in large soup pot (or
crockpot). Stir to combine.
3.
Simmer over low for 2 hours (or cook on low for 2-3
hours in crockpot)
Crockpot Pork Chops with Apple
Chutney (Betty Crocker)
Ingredients
4-8 center-cut bone-in pork loin chops, 1 inch
thick (about 2 lb), trimmed of fat
¼ teaspoon salt
¼ teaspoon pepper
6 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ cup sweetened dried cranberries
2 medium baking apples, peeled, chopped (2 cups)
Directions
1 Spray 3- to
4-quart slow cooker with cooking spray.
Sprinkle pork with salt
and pepper; place in cooker.
2 In small
bowl, mix brown sugar, vinegar, ginger, cinnamon,
red pepper and
cranberries. Spoon over pork in cooker; top with apples.
3 Cover; cook on Low heat setting 4 hours to 4
hours 30 minutes.
Fresh Blender Cranberry Sauce
4 c. cranberries
1 whole orange (peel and
all!)
1 c. sugar
-Cut off ends of orange, then put cranberries, orange
and sugar in blender.
-Blend until smooth. Stir in 1 c. pomegranate seeds (optional).
-This keeps in fridge for a VERY long time! It also freezes well,
so well that you cannot tell the difference between a fresh
or frozen batch!
Mini-Gingerbread Muffins
¼ c.
butter, softened
2 1/3 c.
flour (can use wheat)
2 tsp
baking pwdr.
1 tsp
baking soda
1 tsp
ginger
½ tsp
cinnamon
½ tsp
allspice
¼ tsp
cloves
½ tsp
salt
¾ c.
sugar
1 c.
pumpkin
½ c.
unsulfured molasses
2 eggs
½ c.
buttermilk
1 c.
confectioners’ sugar and 2 TBS water (for frosting)
-Combine
all ingredients (except conf. sugar/water) in bowl
and mix until well
combined. Spoon
into prepared mini cake or muffin pans.
-Bake
350 for 20 minutes. Let sit in pan 5 minutes on cooling rack.
Then
shake out of pan. Cool completely. Then dip muffin tops in
Confectioners’
sugar glaze if desired.
-Yield
36-40 mini muffins.
-For LARGE muffins bake 25 minutes.
Cheesy Southern
Biscuits
1 tsp olive oil
2 c flour
1 TBS baking powder
1 TBS dried parsley
1 tsp thyme
1 tsp salt
1 tsp white sugar
1 c shredded cheddar cheese
5 TBS butter
1 c milk (a little bit more if dough too dry)
-Preheat oven to 400 degrees F.
-With a fork, mix together the flour, baking powder,
parsley, thyme, salt, sugar,
and cheese in a bowl. Cut the butter (or grate) into the flour mixture in
coarse
chunks, then use the fork to further]cut the butter into the flour-cheese
mixture until the
mixture resembles coarse crumbs. Lightly stir in the milk
just until the dough holds
together. Don’t over stir!
-Drop the batter by spoonfuls (or cookie scoop) onto 11x17 the baking sheet,
and bake in the preheated oven until risen and golden brown, 20-25 min.
-Makes 12 large (bake 25 minutes) or
18 medium biscuits (bake 20 minutes).
For mini biscuits (bake 12-15 minutes).
*Pumpkin* or Cream
Biscuits
2 c. unbleached
all-purpose flour
2 TBS sugar
2 tsp baking powder
½ tsp salt
1 1/ 2 c. heavy cream
-Preheat oven to 425.
1. Mix together all
dry ingredients.
Add cream (and
pumpkin for pumpkin version) and stir until just combined
(add extra cream if
too dry).
2. Using hands, shape
dough into a circle or rectangle.
Cut into wedges
or circles.
3. Place biscuits on
parchment lined baking sheet and bake until golden brown,
about 15 minutes. Serve immediately.
***For PUMPKIN
version, add ½ c. pumpkin at the same time as the cream.
Sprinkle top of
biscuits with cinnamon and sugar before baking.
|
This is a great muffin recipe if you like cooked raisins! I of course do...so this is probably the muffin recipe I make the most.
