Crock Pot Chili 

This is the post excerpt.


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

Step 1:
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

Vanilla Buttermilk Pound Cake with cream cheese glaze



12 tablespoons of butter, plus 2 tablespoons (for pan)
1 cup sugar
1 cup buttermilk
1 teaspoon vanilla
3 large eggs
2 cups of all purpose flour, plus 1 tablespoon (for pan)
1 and a half teaspoons baking powder
½ teaspoon of salt
Cream Cheese Glaze
1 (8 ounce) package cream cheese, room temperature
1 and a half cups powdered sugar
¼ cup of evaporated milk
1 and a half teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Mix together butter and sugar for 8 minutes in a mixer.
  • In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
  • In a glass measuring cup, pour in buttermilk.
  • Stir in the vanilla and eggs into the buttermilk.
  • Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.
  • Turn off mixer and scrape down the sides.
  • Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together. **Do not over mix!**
  • Butter your loaf pan with about 2 tablespoons of butter.
  • Add 1 tablespoon of flour to “dust” the butter in the loaf pan. Dump out any excess flour.
  • Pour all of the batter into the pan, spread evenly.
  • Bake for 60 minutes.
  • Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)

Cream Cheese Glaze

  • Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.
  • Mix together the cream cheese and powdered sugar with a mixer.
  • While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy.
  • Drizzle onto cake.

10 Super Bowl Recipes

1. Sweet Sriracha Wings



  • 12 chicken wings (about 3 pounds)
  • 1 tablespoon canola oil
  • 2 teaspoons ground coriander
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper


  • 1/4 cup butter, cubed
  • 1/2 cup orange juice
  • 1/3 cup Sriracha chili sauce
  • 3 tablespoons honey
  • 2 tablespoons lime juice
  • 1/4 cup chopped fresh cilantro



  • Place chicken wings in a large bowl. Mix oil, coriander, garlic salt and pepper; add to wings and toss to coat. Refrigerate, covered, 2 hours or overnight.
  • For sauce, in a small saucepan, melt butter. Stir in orange juice, chili sauce, honey and lime juice until blended.
  • Grill wings, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally; brush with some of the sauce during the last 5 minutes of grilling.
  • Transfer chicken to a large bowl; add remaining sauce and toss to coat. Sprinkle with cilantro.


2. Bacon Cheeseburger slider bake



  • 2 packages (17 ounces each ) Hawaiian sweet rolls
  • 4 cups shredded cheddar cheese, divided
  • 2 pounds ground beef
  • 1 cup chopped onion
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 24 bacon strips, cooked and crumbled


    • 1 cup butter, cubed
    • 1/4 cup packed brown sugar
    • 4 teaspoons Worcestershire sauce
    • 2 tablespoons Dijon mustard
    • 2 tablespoons sesame seeds


  • Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in two greased 13 x 9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes.
  • In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes.
  • Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes.
    Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes or until cheese is melted and a thermometer inserted in center reads 165°.



3. Buffalo Wing Dip

Buffalo-Wing-Dip_exps133365_THESC2336621B04_13_4b_RMS-1-1024x1024 Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup ranch salad dressing
  • 1/2 cup sour cream
  • 5 tablespoons crumbled blue cheese
  • 2 cups shredded cooked chicken
  • 1/2 cup Buffalo wing sauce
  • 2 cups shredded cheddar cheese, divided
  • 1 green onion, sliced
  • Tortilla chips


  • In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese. Transfer to a 3-qt. slow cooker. Layer with chicken, wing sauce and 1 cup cheese. Cover and cook on low for 2-3 hours or until heated through.
  • Sprinkle with remaining cheese and onion. Serve with tortilla chips.


4. Bacon Wrapped Sweet Potato Bites



  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 2 large sweet potatoes (about 1-3/4 pounds), peeled and cut into 1-inch cubes
  • 1/4 cup packed brown sugar
  • 1 pound bacon strips, halved
  • Maple syrup, warmed


  • Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add potatoes and toss to coat.
  • Wrap one piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment paper-lined 15x10x1-in. baking pan.
  • Bake 40-45 minutes or until bacon is crisp and sweet potato is tender. Serve with maple syrup.

5. Spicy Buffalo Chicken Sandwiches



  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 celery ribs, chopped
  • 2 cups Buffalo wing sauce
  • 1/2 cup chicken stock
  • 2 tablespoons butter
  • 4 teaspoons ranch salad dressing mix
  • 6 hoagie buns, toasted
  • Blue cheese or ranch salad dressing and celery ribs, optional


  • In a 3- or 4-qt. slow cooker, combine first six ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove from slow cooker. Cool slightly; shred meat with two forks and return to slow cooker. Using tongs, serve on hoagie buns. If desired, top with dressing and serve with celery ribs.


6. Bacon Chicken Club Pizza



  • 1 prebaked 12-inch pizza crust
  • 4 ounces cream cheese, softened
  • 1 shallot, minced
  • 2 cups shredded rotisserie chicken
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces
  • 1/4 cup sour cream
  • 3 tablespoons 2% milk
  • 2 teaspoons ranch salad dressing mix
  • 1 cup shredded lettuce
  • 1 plum tomato, seeded and chopped


  • Place crust on an ungreased pizza pan. Combine cream cheese and shallot; spread over crust. Top with chicken, cheeses and bacon.
  • Bake at 425° for 12-15 minutes or until edges are lightly browned and cheese is melted.
  • Meanwhile, in a small bowl, combine the sour cream, milk and dressing mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.


7.  Gridiron Cake



  • CAKE:
  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners’ sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • Green paste food coloring
  • 2 goals posts (made from yellow bendable straws)
  • Large gumdrops


  • Preheat oven to 350°. Grease a half sheet foil cake pan (measuring 17x12x1).
  • In a bowl, cream butter and sugar until light and fluffy. Add vanilla and eggs, one at at time, beating well. In another bowl, whisk together flour, baking powder and salt; beat into creamed mixture alternately with milk. Transfer to prepared pan.
  • Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Place on a wire rack; cool completely.
  • For frosting, beat cream cheese and butter. Add the confectioners’ sugar, milk and vanilla. Reserve 1/4 cup of frosting for field markings. Tint remaining frosting green; spread over top of cake. Pipe white yard lines and numbers accordingly. Decorate field with goal posts and gumdrops for football players.


8.  Loaded Baked Potato Dip



  • 2 cups reduced-fat sour cream
  • 2 cups shredded reduced-fat cheddar cheese
  • 8 center-cut bacon or turkey bacon strips, chopped and cooked
  • 1/3 cup minced fresh chives
  • 2 teaspoons Louisiana-style hot sauce
  • Hot cooked waffle-cut fries


  • In a small bowl, mix the first five ingredients until blended; refrigerate until serving. Serve with waffle fries.


9.  Sausage Wonton Stars



  • 1 package (12 ounces) wonton wrappers
  • 1 pound bulk pork sausage
  • 2 cups shredded Colby cheese
  • 1/2 medium green pepper, chopped
  • 1/2 medium sweet red pepper, chopped
  • 2 bunches green onions, sliced
  • 1/2 cup ranch salad dressing


  • Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350° until edges are browned, about 5 minutes.
  • In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoonful into each wonton cup. Bake until heated through, 6-7 minutes.


10.  Cheeseburger Soup



  • 1/2 pound ground beef
  • 4 tablespoons butter, divided
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta process cheese
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream


  • In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  • Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.









Roasted Ranch Potatoes


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!

Southern Fried Cornbread

download (6)

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.

5. Enjoy!

Jack Daniels Whiskey Fudge



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.

Recipe Notes:

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.

Seafood loaded potato pan


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)


Seafood sauce:

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.


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!