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With just a push of a button, your weekday dinner is taken care of as the chili cooks away in the slow-cooker. Add chili to your next barbeque to top grilled sausages for an upgraded version of chili dogs. You can easily substitute ground turkey instead of beef for a lighter option and the rest of the ingredients should already be stocked away in your pantry. To top the hot, spicy chili, add shredded Cheddar cheese and corn chips for extra flavor and texture.
1 1/2 pounds lean ground beef
1 onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
2 (16-ounce) cans red kidney beans, rinsed and drained
2 (14-1/2-ounce) cans diced tomatoes
2 to 3 tablespoons chili powder
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ground cumin
How to Make It
Cook first 4 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Place mixture in 5-quart slow cooker; stir in beans and remaining ingredients. Cook at HIGH 3 to 4 hours or at LOW 5 to 6 hours.
Step 2: Serve!
Notes: If you want to thicken this saucy chili, stir in finely crushed saltine crackers until the desired thickness is achieved
2 pounds (1kg) potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/2 cup shredded cheddar cheese, plus 1/4 cup more for topping
1/4 cup crumbled, cooked bacon or real bacon pieces from jar
1 tablespoon dried dill weed
3 scallions, washed and chopped
Sour Cream (optional)
Non-stick cooking spray
Preheat oven to 180/350 degrees.
Add (in a large bowl) the ranch dressing, dill, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes.
Spoon into a greased 9 x 13 baking dish. Cover with foil.
Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don’t become burnt and to ensure that the middle and top potatoes get a chance to brown.
Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary.
Bake for an additional 15 minutes, then sprinkle with additional cheese. Bake a few more minutes or until everything is gooey, browned and bubbly on top.
Serve with scallions sprinkled on top for garnish.
Great with a dollop of sour cream!
2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
3 tablespoons of oil for frying
1. Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy.
2. Heat oil in skillet and drop by spoonfuls into oil.
3. Cook til brown on one side and flip (cooks like a pancake) to brown on the other side.
4. Place on plate with paper towels and blot any excess oil.
This Jack Daniel’s Whiskey Fudge is your favorite liquor and chocolate COMBINED! Make this easy homemade fudge recipe with condensed milk in five minutes!
Prep Time 5 minutes
Servings 25 pieces
• 3 1/2 cups chocolate chips I used milk chocolate chips
• 1 cup sweetened condensed milk see note
• 1 tsp vanilla extract
• 1/4 cup Jack Daniel’s whiskey
1 Line an 8 by 8 inch baking dish with aluminum foil.
2 In a large bowl melt the chocolate chips in the microwave according to package instructions.
3 Stir in the sweetened condensed milk, the vanilla extract, and the whiskey.
4 Pour the mixture into the baking dish. Cover with aluminum foil and let set completely (about four to eight hours). Refrigerate for 1 hour before slicing. This last step of refrigeration is optional, but makes the fudge slice nicely.
5 Enjoy and store in an airtight container for two weeks.
Make sure you measure this out. A can from the grocery store is 14 oz and more than you need. Also make sure you are buying sweetened condensed milk and not evaporated milk as they are on the shelf next to each other and that is an easy mistake to make.
3 lb peeled shrimp
3 lb smoked sausage (I used HOT)
3 lb small red potatoes
1 large Vidalia onion
½-3/4 cup of Louisiana Crawfish it crab meat (optional)
2 cans of cream of celery
4-6 oz of Velveeta cheese, cut into small little cubes (also this portion is going to be a preference option)
3/4 cup of milk
First preheat oven to 400 degrees.
Slice your sausages into round bite size pieces. Then cut your potatoes into small bite size pieces also. Slice onions into quarters and then smaller portions after that until you can pull them into strips. Fry down sausage on a medium to low heat just till browned.. let drain.
Fill a pot with 3 cups of water pour in Louisiana Crawfish boil (your preference on how much, the more the spicier). Once you get a boil going place in potatoes and onions. Boil until potatoes are soft (not mushy) place shrimp in pot and turn off burner..stir to keep shrimp under and cooking..shrimp usually cook within 2.5 mins depending on size, keep in mind the longer you let your shrimp, potatoes, and onion sit in the boil the spicier it will be.
*if you are adding crab I suggest you keep it separate and heat it in a small skillet with a dash of Old Bay then place it on the bottom of the pan before placing the cooked sausage in the pan.
Take a large pan and line with aluminuim foil, place sausage in pan.
Take pot of shrimp, potatoes and onions and pour into strainer. Once strained Take the shrimp, potatoes and onions and place in pan.
MAKING THE SAUCE:
On medium-low heat pour the two cans of cream of celery into a pot (I use the same pot I just boiled everything in) add in the Velveeta cubes (once again the amount will depend on your preference) I use the full 6 oz because my family likes the cheese taste and gives it a good color. Now slowly add in ¾ cup of milk while cooking the sauce down (take your time you don’t want to rush your sauce). Keep it a thicker consistency, try not to let it get runny. Once the cheese is melted in take off heat and let sit for 2 minutes. After 2 minutes, spoon the sauce over the pan of seafood and bake in oven at 400 degrees for 15 minutes. Garnish with parsley..Serve hot and with fresh garlic or butter rolls! Enjoy!
2 cups of Melted milk chocolate or dark chocolate
3 cups coconut flakes
1 cup Sweetened condensed milk
- Mix the shredded coconut with condensed milk,mold into oblong shapes.
- Freeze for 20 minutes
- Remove from freezer and dip in melted chocolate.
Stick Almonds in them and have Almond Joys!