Slow Cooker Chili

Another good slow cooker recipe from Natasha's Kitchen.

https://natashaskitchen.com/slow-cooker-chili-recipe/

Ingredients

• 2 lb lean Ground Beef, (90/10 or 93/7)
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tsp cumin powder
• 1 1/2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt, or to taste
• 1/2 tsp black pepper
• 15 oz can black beans, drained and rinsed
• 30 oz kidney beans, two 15oz cans, drained and rinsed
• 30 oz diced tomatoes, with their juice
• 10 oz diced tomatoes and green chilis, with their juice
• 30 oz tomato sauce

Instructions

1. Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.

2. Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.

3. Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.

Cool Whip Ice Cream Sandwich Dessert

I haven't made this for awhile and don't remember how much of each ingredient is needed.  Just throwing out the general way to make this super easy frozen dessert.  

1.  Make pudding

2.  Layer the following ingredients in a 9x13 (or any size) pan:

Bottom layer - store bought ice cream sandwiches

Next - Cool whip mixed with any flavor pudding

Next - Second layer of ice cream sandwiches

Top layer - EITHER - Cool whip mixed with any flavor pudding OR plain Cool Whip

Decorate with toppings like chocolate sauce, sprinkles, crushed Oreos, chopped candy bars, etc.

Slow Cooker Chicken Cream Cheese Chili

This super easy slow cooker chili is a hit!  

The recipe is from the Natasha's Kitchen website.  She has lots of good recipes out there.

https://natashaskitchen.com/chicken-cream-cheese-chili/

Ingredients

For the chili, you will need:

• 2 chicken breasts, frozen or fresh
• 15 oz can black beans; drained and rinsed
• 15 oz can white beans, drained and rinsed
• 1 medium onion, finely chopped
• 12 oz bag of frozen corn
• 10 oz diced tomatoes with green chilies, un-drained
• 1 Tbsp chili powder
• 1 tsp cumin
• 0.4 oz ranch dressing mix packet
• 1/2 bunch of cilantro; chopped
• 1 cup chicken broth, I used Better than bouillon reduced sodium
• 8 oz cream cheese (regular or reduced fat)

Optional (but highly recommended) garnish:

• Mixed Mexican cheese, sour cream and chives

Instructions

Put everything into the slow cooker in the order that it's listed above:

1. Heat water and start the bouillon.
2. Place 2 chicken breasts in the bottom of the crock pot.
3. Drain and rinse (rinse until water runs clear) black and white beans; then add them to the pot.
4. Add finely chopped medium onion, undrained can of corn, undrained can of diced tomatoes with green chilies
5. Top with 1 Tbsp chili powder, 1 tsp cumin, 1 package ranch dressing mix, 1/2 bunch of chopped cilantro, 1 cup chicken broth, and finally place your 8 oz package of cream cheese on top.
6. Cover and cook on low for 6 hours. After it's been cooking 5 hours, break up the cream cheese into the rest of the mix. Cover and continue cooking the last hour (if you forget this step, it won't hurt anything to mix it at the end).
7. After the 6 hours, remove the chicken breasts into a medium bowl and shred with two forks. Chicken should be fall-apart tender. Place the chicken back into the slow cooker and stir to combine.
8. Serve over baked potatoes topped with cheese and sour cream. It's also great with tortilla chips or white rice.

Overnight French Toast

1 loaf King's Hawaiian Bread (cubed)

8-9 eggs

1 1/2 cup milk (2%)

1/4 cup maple syrup

6 tbsp melted butter

1 tsp vanilla

8 oz cream cheese (cut into small cubes)

cinnamon sugar

1 pint blueberries

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes.  Press bread into liquid to make sure it is saturated.  Sprinkle with cinnamon sugar.  

Cover and refrigerate overnight.

In morning, heat oven to 350 degrees and bake uncovered for 30-35 minutes.

Chocolate Molten Lava Cakes

These individual cakes are delicious and surprisingly easy to make.  Mix ahead of time, pour into ramekins, and refrigerate.  Let stand at room temperature for one hour before baking. 

https://www.myfoodandfamily.com/recipe/069182/chocolate-molten-lava-cakes?fbclid=IwAR3-ZGyndgnoG7FTGpY2eZ9p-cpN8oIwofRSo78xc1Qj353sU63i4O4MtN4 

  

Taste of Home Gluten Free Almond Cookies

8 oz almond paste
1/2 cup Sugar
2 egg whites at room temp
1/8 tsp salt

Beat almond paste and sugar until crumbly.  Add egg whites and salt, beat until smooth.  Drop by tablespoon 1 inch apart onto baking sheets.  Bake at 350 degrees for 15-18 minutes.  Cool for 1 minute on baking sheet, then place on wire racks.

Stan's Lingonberry Punch

We discovered this refreshing tart punch at Stan's annual Julbord. 

2 bottles Club Soda (33 oz)
64 oz Cranberry Juice (100% juice, no sugar added)
16 oz bottle of Lingonberry syrup (sold at Ikea)
1/2 cup fresh lime juice

Mix together and enjoy!