Thursday, December 10, 2020

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.

Thanks for stopping by y'all and please come again soon!

Friday, August 21, 2020

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

Thanks for stopping by y'all and please come again soon!

Saturday, August 15, 2020

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.

Thank you for stopping by y'all please come again soon!

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.

Thanks for stopping by y'all and please come again soon!