Classic Beef Chili with Corn Dinner Rolls

 I made my homemade chili recipe and wanted cornbread with it, it's a southern thing. But, Honey doesn't eat much cornbread so I only wanted a small amount. So I brainstormed with is very dangerous and came up with an idea. These Rolls were delicious and I will definitely be making them again.

First my Chili recipe:

Classic Beef Chili

Servings: 6

Ingredients:

1 pound lean hamburger

1 sweet onion; chopped

2 cloves of garlic; finely chopped

1 TBLS. chili powder

1 tsp. ground cumin

1 14-oz can tomato sauce

1 15-oz can red kidney beans; drained and rinsed

1 10 oz can mild tomatoes with chilies

1 4 oz can tomato paste

½ cup water; warm

Instructions:

Cook beef and onion together, drain. Add chili powder and cumin. Stir to combine. Combine tomatoes. beans, and tomato paste in slow cooker. Stir in beef mixture, cover and cook until flavor blends well. About 1 hour.

And for the Rolls:

Cornbread Dinner Rolls

Ingredients:


1/4 cup flour (I use GF)


3/4 cup Bob’s Red Mill Cornbread Mix


1/2 tsp baking powder


1/2 tsp salt


2 TBL Mayonnaise


3/4 cup cold milk



Directions:


Preheat oven to 375 degrees.
Combine all ingredients well, spoon in to a greased muffin pan.
Cook for 20 minutes or until done and golden brown.

This recipe makes 5 large Rolls or 6 small ones.

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Chocolate Peanut Butter Fudge Pie

Ingredients: 

2 eggs

1/2 cup heavy cream

1/2 cup milk

2/3 cup peanut butter

1/4 cup butter, melted

1 cup brown sugar, packed

4 tablespoons cocoa powder

1/2 cup Bisquick

Directions:

Preheat oven 350 degrees F. Mix all ingredients in a mixer on medium for about 1 minute, or until well blended. Grease a pie dish well. Pour mixture into prepared pie dish and bake for 30-40 minutes. Allow to cool. 

ENJOY

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Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 

Ingredients:

2 Eggs, Large
2/3 cup Rolled oats
1 cup Peanut butter
1 tsp Baking soda
2/3 cup Brown sugar, Dark
2/3 cup Chocolate chips
2 tsp Vanilla extract

Directions:

Preheat oven to 350ºF.

In small bowl, mix together the oats and baking soda; set aside.

In a large bowl, beat peanut butter, brown sugar, eggs and vanilla with an electric mixer until smooth, about 3 minutes. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.

Roll cookies into 2-inch dough balls, you can flatten the top to make them a little thinner. The dough should be pretty sticky, I used a cookie scoop to drop the cookie dough onto the prepared baking sheet.

Bake cookies for 9-11 minutes and remove when they barely turn a golden brown. Cool for 2 minutes on the cookie sheet then transfer to a wire rack or wax paper to cool completely. Repeat with remaining cookie dough.

Makes 16-20 cookies.

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Gluten Free Tator Tot Casserole

Ingredients:

1 1/2 pounds ground beef
1 medium sweet onion chopped
3-5 cloves garlic minced
1 bag of frozen Whole Kernel Corn (12 ounces) 
1 can of gluten free cream of mushroom (10.5 ounces)
1/2 cup milk
1/4 cup sour cream
2 1/2 cups shredded cheddar cheese
1 bag frozen tater tot medallions  

Instructions:

Preheat oven to 375°F.

Brown ground beef with onions and garlic in a large skillet over medium-high heat. Cook until meat is cooked through. Drain and set aside.

In the skillet mix cream soup, milk, sour cream, corn. Then add beef mixture and 1 1/2 cups of cheese into the skillet and mix all together.

Cover the bottom of a greased 9"x13" baking dish with tater tots.

Pour your ground beef mixture over the tots.

Scatter the remaining tater tots on top of the ground beef mixture and sprinkle with the remaining cheese. 

Bake in a 375°F oven for 25-30 minutes, or until tater tots are golden and crunchy.

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Tuna Casserole

Tuna Casserole

Ingredients

• 6 oz egg noodles cooked
• 1 cup frozen peas and carrots
• 2 cans tuna drained (5 oz each)
• 1 10.5-ounce can cream of mushroom soup
• six dashes of Louisiana Hot Sauce
• 1.5 cups shredded mozzarella cheese divided (1 ¼ cups and ¼ cup)
• ½ tsp celery salt
• ¼ tsp pepper
• 2 T fresh parsley chopped (plus more for garnish, if desired)
• ¼ cup bread crumbs
• 2 T butter melted

Instructions

• Preheat the oven to 350 degrees and spray your dish with non-stick cooking spray.
• In a large bowl mix together the cooked egg noodles, frozen peas, tuna, mushroom soup, 1 ¼ cups mozzarella cheese, celery salt, pepper, and parsley.
• Put tuna mixture in a 2qt casserole dish. A 9x9 baking dish will work as well.
• Bake for 20 minutes, until hot and bubbly.
• While the casserole is baking mix together bread crumbs and melted butter.
• After 20 minutes, remove the casserole from the oven and top with breadcrumbs and remaining ¼ cup mozzarella cheese.
• Return to the oven and bake another 5-10 minutes, until bread crumbs had started to brown and the cheese is melted.
• Serve warm.

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Easy Lemonade Pie

INGREDIENTS:

1 (6 ounce) can frozen lemonade 

1 (14 ounce) can sweetened condensed milk 

1 (8 ounce) container Cool Whip 

1 graham cracker crust 

DIRECTIONS: 

Use mixer and mix the first three ingredients until fluffy. Pour into ready made crust. Refrigerate until firm.

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Easy Gluten Free Apple Crisp

Ingredients:

6 apples, peeled and sliced
2 Tbsp Stevia
1 3/4 tsp ground cinnamon, divided
1 1/2 tsp lemon juice
1 cup light brown sugar
3/4 cup Gluten Free oats
3/4 cup Gluten Free all-purpose flour
1/2 cup cold butter, diced into small cubes

Instructions:

Preheat oven to 350 F degrees.  Butter an 8x8 baking dish, or spray with non-stick cooking spray.  Set aside.

In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice.  Stir to combine, then transfer to prepared baking dish.

In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).  Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs.  Alternatively, you can use two forks or even your hands to cut butter into the mixture.

Spread topping over apples in baking dish, and gently pat to even it out.  Bake 40-50 minutes, until golden brown and bubbly.

Serve warm with ice cream or whipped topping.

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Walking Taco Casserole

Ingredients:

1 1⁄2 pounds Ground Beef

1⁄3 large Onion, chopped

1 can Green Chilies, small can

1 can Enchilada Sauce

2 ounces Cream cheese ingredients

1 bag Fritos Corn Chips

1 bag Shredded Cheese

3⁄4 cup Lettuce, shredded

1⁄2 cup Tomato, fresh, diced

16 ounces Salsa

8 ounces Sour Cream

Instructions:

Brown ground beef with onion.

Add green chilies, enchilada sauce, and cream cheese.

In a 9×13 pan, repeat layers as follows: Fritos chips Meat Mixture Shredded Cheese.

Bake at 350 for 15-20 minutes or until cheese is bubbly.

Top individual servings with lettuce, tomatoes, salsa, sour cream as desired.

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Fruit Salad for A Crowd

Ingredients:

2 15-oz. cans fruit cocktail, Drained

4 15-oz. cans mandarin oranges, Drained

2 20-oz. cans pineapple chunks, Save Juice

1 4-lb. bag frozen strawberries, I cut up the large ones and left the small ones whole

2 3.4-oz pkg. instant vanilla pudding mix

4 large bananas

1 cup lemon juice

Directions:

Slice bananas and dip them in the lemon juice to prevents blackening.
Combine bananas, fruit cocktail, oranges, pineapple, and strawberries.

In another bowl, mix dry pudding mix and reserved pineapple juice until smooth.

Pour over fruit and mix well with a large spoon.

Refrigerate for at least two hours before serving.

Serves 20 - 24

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My Review of the Fronnor-Eye-Massager-with-Heat-Vibration

If you are a headache suffer you need this, trust me!

I suffer from headaches due to severe allergies and this massager has been a life saver for me! When I feel pressure building up in my eye area I just slip on the massager, adjust it to be comfortably tight and press my power button. Then I set back and let it do it's job, sometimes I play soft relaxing music over my iPhone, yes it has Bluetooth so you can connect it to your favorite source of music. 99% of the time after the massager has run it's cycle I do not have any signs of a headache!

Let's run over the features:

• 4 Massage Modes and; One-button Control: Equipped with 4 modes: Energy mode, Relax mode, Relieve mode, Sleeping mode, just press "on/off" button to adjust. The air pressure, heating, vibration, hot compress and music functions are combined in different modes,10-20 minutes timer. 

• Heat Compression:107℉ (42℃) hot compression with a heating plate built in. Promotes the blood circulation and soothes the ocular muscles, help to remove dark circle.


• Comfortable Eye Spa & Comprehensive function: Combination of intelligent modes, with suitable massage around your eyes, temple, help to relieve eye fatigue, headache, puffiness and dry eyes. Perfect for the old and computer eyes, students and office workers.


• Adjustable, Comfortable and; Soft inner cloth: Adopted skin-care material to utmostly comfort your facial skin.The headband tightness can be adjusted to fit most people’s face shape. An ideal gift for friends, lover, teacher and family. 

• Rechargeable, Foldable and; Lightweight:180° foldable and fashionable design, small and portable, easy to storage and carry around. Rechargeable lithium battery, USB charging and provide maximum portability. 

I was not persuaded in any way on what to write in this review, this is my honest opinion!

So what are you waiting on? Go ahead and order yours today!

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Quick and Easy Peach Cobbler

It has been a long time since I have made one of these and I have no idea why. Honey and I were talking about it on Saturday so it was our Mother's Day dessert and it was perfect! Sweet, buttery, crunchy, fruity goodness!

Ingredients:

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches in natural juice)
1 cup Bisquick All Purpose Mix (I use gluten free)
1 cup of milk
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup butter, melted
1 cup of sugar

Directions:

Preheat oven to 375 degrees Fahrenheit.

Place stick of butter in a 8 x 8 baking dish. Put in the oven until melted.

While butter melts, stir together Bisquick, nutmeg, cinnamon and sugar. Add milk and mix until well combined. Pour mixture over melted butter.

Spoon the peaches over the top of this mixture, if using canned peaches don't worry about draining just spoon out peaches and throw away remaining juice.

Bake for one hour or until crust is a golden brown. Serve warm and enjoy!

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