I woke up a little early this morning to make some homemade chili so it could it could simmer in the crockpot all day long.
- 1 large can of tomato sauce
- 1 can of chili style diced tomatoes
- 1 can of basil, garlic & oregano diced tomatoes
- 1 can of Rotel diced tomatoes & green chilis
- 1 can of kidney beans
- 1 red onion
- 1 green bell pepper
- 1.5 pounds of low fat ground beef
- 2 tbsp all purpose flour
- 2 tsp white sugar
- 1 tsp of brown sugar
- 1 tbsp garlic powder + 1 tbsp
- 1 tbsp onion powder + 1 tbsp
- 1 tbsp ground cayenne red pepper
- 4 tsp chili powder
- 1/4 tsp ground cumin*
- 1 tsp basil
- 1 can of whole kernel yellow corn
- 1 bunch of green onions
- sour cream
- shredded cheese
- saltine crackers
- Dump all the cans of tomato sauce, diced tomatoes, & beans into the crockpot.
- Mix all the seasonings together in a small bowl then dump them in the crockpot, minus the extra tablespoons of garlic powder & onion powder.
- Brown the ground beef with the extra tablespoons of garlic powder & onion powder. Drain if it’s super greasy (I never use oil in the pan because the ground beef releases enough so I don’t drain it) then dump it in the crockpot.
- Chop the red onion & green bell pepper, then sauté them in the pan. Dump them in the crockpot.
- Let it simmer on low for as many hours as you’ve got.
It’s spicy, but flavorful. Absolutely delicious.
Serve it over rice & don’t you dare skimp on those toppings, either. Crush the saltines, sprinkle in the shredded cheese & chopped green onions, spoon in the crunchy corn right from the drained can & plop the sour cream on top.
* I hate cumin. Use more (up to 2 tsp) if you like it.
- 4 ounces Cinnamon Bun Bite infused vodka
- 4 ounces non-alcoholic eggnog
- 2 ounces Irish cream liquor
- Combine ingredients into a cocktail shaker filled halfway with ice.
- Shake for 30-40 seconds & pour into chilled martini glasses.
- Garnish with a cinnamon stick or skewered Cinnamon Bun Bites
For the Cinnamon Bun Bite infused vodka: Combine 6 ounces good quality vodka & 1/4 cup Cinnamon Bun Bite candies in a clean mason jar. Close jar tightly & store in a cool dry place for 3-7 days. Give it a good shake once or twice per day.
Recipe by: DaydreamerDesserts.com
I made Rum Balls to bring into work. Since these call for rum (big shocker, I know) I usually end up slightly drunk because I play a made up drinking game with the mixing bowl. I win. Always.
Before I post the recipe I wanted to share the conversation I had with my mom after I made them:
She didn’t respond until the next morning, hah.
Here’s the recipe that’s been handed down for generations:
4 cups of finely crushed vanilla wafers
1 cup powdered sugar
2 T. baking cocoa
1 cup finely chopped walnuts
1/2 cup light corn syrup
1/4-1/2 cup of rum
Stir all ingredients together in a large bowl. Roll into balls in the palms of your hands then roll in powdered sugar. Let them rest for an hour on a cookie sheet. Re-roll in powdered sugar & store in an air-tight container with wax paper between layers. They get stronger the longer you let them sit, so you can make them several weeks in advance for full flavor.
Here’s the email I sent my coworkers:
Sent: Wednesday, December 21, 2011 10:52 AM
Subject: Rum Balls in the Kitchen
I made rum balls!
For clarification, they have rum in them.
Unfortunately, there’s not nearly enough rum for anyone to get tipsy or even buzzed. I added ¼ cup for the whole batch and I brought in 2/3 of the batch.
You do the math. Any office shenanigans cannot be blamed on said rum balls.
They gobbled them up.
Yield: 4 servings.
- 4 pita pockets, white or whole wheat, cut into wedges
- Olive oil
- Salt & pepper
- 4 ounces feta cheese
- Tzatziki sauce*
- 1 medium onion, chopped
- 1/2 pound ground lamb
- 1 tablespoon Cavender’s Greek Seasoning
- 2 or 3 medium ripe tomatoes, chopped
- 1 medium cucumber, peeled & seeded, & chopped
- 1/2 cup calamata olives, pitted and halved
- Mint garnish (optional)
1. Heat oven to 350 degrees. Arrange pita wedges in one layer on baking sheets & brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven & put chips back in to keep warm.
2. Put two tablespoons of oil in a skillet over medium-high heat & cook onions until soft, about 5 minutes. Add lamb & Greek seasoning & sprinkle with salt & pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more.
3. Put chips on a serving plate & top with lamb, tzatziki sauce, crumbled feta, tomatoes, cucumbers & olives. You can garnish with mint if you’re feelin’ fancy.
* You can use store bought tzatziki sauce (we love the Wegman’s brand) or you can make it at home.
Home Made Tzatziki Sauce
- 4 ounces feta cheese
- 1/2 cup Greek yogurt
- 1/4 cup olive oil
- 1/2 cup chopped fresh mint
- 1 lemon
- Salt & pepper
In a blender or food processor, combine feta, yogurt, olive oil, mint & zest & juice of lemon; sprinkle with salt & pepper. Blend or process until smooth.
Picture From: Not Without Salt
Recipe Based On: Greek-Style Nachos, The New York Times, June 19, 2009
- 2 sticks of butter at room temperature
- 1 cup of powdered sugar
- 1 cup of honey
- 2 teaspoons of ground cinnamon
Use the whisk attachment for your mixer & whip the butter (make sure it’s soft & room temperature!). Add the powdered sugar, then the honey, then the cinnamon. Whip it good. Scrape the sides. Whip it again.
Then spoon it into little 4 oz jars (available at Walmart).
Recipe from: Fly Through Our Window
Makes 1 round loaf
- 1 cup warm water (100-110 F)
- 1 Tbsp. organic cane sugar
- 2 tsp. active dry yeast
- 1 tsp. salt
- 2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
- 1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
- 1 1/2 cups white whole wheat flour
- 1/2 cup bread flour + extra for kneading
- 1 egg, whisked + 1 Tbsp. water, for egg wash
- dried rosemary, for sprinkling
In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
Place the dough in a lightly greased blow; cover; and let rise until doubled in size, about1 hour.
Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Recipe from: A Hint of Honey
- olive oil
- 1 container of crumbled feta cheese
- 4-5 roma tomatoes
- 1 bunch of green onions
- 1 baguette or pita chips
- Cavender’s Greek seasoning
Wet a platter generously with olive oil. Dice the tomatoes & chop the green onions. Throw them on the olive oil. Crumble the feta cheese & throw that on the platter. Generously sprinkle the Greek seasoning on top. Gently mix it all together. Slice the baguette, which people can use to dip.
You can also throw all of this in a bowl & serve with a spoon onto pita chips; it works just as well. It’s super easy & people always love it. We brought a huge bowl (double this recipe) of this dip (& a huge bowl of Black Bean Corn Feta Dip) to a Halloween party last night & the host asked for the recipe.
Recipe from: Memories on Clover Lane