Brownies

I got this lovely recipe from my mother so that I could make it for my little sister's baptism back in February.  It is an amazingly good made from scratch brownie recipe!  It makes a lot though so be careful:)

What you need:
1 1/4 cup Butter
4 cups sugar
8 eggs
2 cups flour
1 1/4 cups cocoa
1 tsp. salt
2 tsp. vanilla
 
Preheat oven to 325 degrees.  Whip butter in a large mixing bowl and then add the other ingredients making sure to mix everything well.  Place in a greased cookie sheet pan, bake for 40 minutes.

Frosting:
Melt:
1 1/2 oz. (squares) unsweetened chocolate
1/2 cup butter
add to butter mixture:
5 Tbs. Milk
1 tsp. vanilla
 Mix in 3 cups powdered sugar

Frost about 5 minutes after the brownies are done!

Chocolate Peanut Butter Passion Bars

Each holiday season Costco gives out a cookbook.  I haven't really tried everything in all the ones that I have, but I did find this gem amongst others that are quite delicious.  Also they are super quick and easy, which is always a bonus in my book!

 

What you need:

1/3 cup vegetable oil

2 eggs

1 pouch Ghirardelli Triple Chocolate Brownie Mix

1 cup peanuts chopped (optional)

 

Peanut Butter Filling:

1 1/4 cups (14 oz. can) Sweetened condensed milk

1/2 cup peanut butter

 

Preheat oven to 350 degrees.  Lightly grease a 13x9x2 inch pan.

In a medium bowl, stir together oil and eggs.  Add brownie mix and peanuts; stir until moistened.  Press half of the brownie mixture into the pan, reserving the remainder for topping.

 

To make the filling, stir sweetened condensed milk and peanut butter in a medium bowl until smooth.  Spread evenly over the brownie layer in the pan.

Drop rounded teaspoonfuls of the reserved brownie mixture over the peanut butter layer. 

 

Bake for 25-30 minutes, or until the top is set and a toothpick comes out clean.  Cool thoroughly before cutting.  Makes 24 bars!



Steak or Chicken Marinade

 

I love my parents steaks and chicken that they grill!  They always turn out so tender and juicy!  They use a special marinade on them and I thought I would share it with all of you.  Hope you love it too!

 

What you need:

1 cup vegetable oil

1 medium onion

1 tbs. garlic, diced

1 tbs. fresh sage, diced

2 tbs. worcestershire sauce

1/4 cup red wine vinegar

1 tsp. fresh rosemary, crushed

1 tbs. freshly ground black pepper

2 tbs. lemon juice

1/2 tsp. dry mustard

 

Mix together and pour over steak or chicken and let marinade for at least 1 hour and up to 24 hours.  Do not over marinade the chicken, otherwise it will toughen the meat.  It's best not to marinade chicken for more than 8 hours. 

 

A note about grilling steak or chicken, let the meat come to room temperature.  It is easy to over cook the outside of meat and still have an undercooked center if you pull your meat directly out of the fridge or freezer and throw it on the grill.  The whole goal of grilling is to have a flavorful, moist and tender meat when you are done.

Chile Verde

This last week my husband and I thought it might be a good idea to finally buy a grill for our four year anniversary.  Well we have been shopping around, but have not bought one just yet.  No worries though because we will be getting one and when we do I will be making this lovely dish along with many others!  This recipe is actually my mother's.  It is very delicious!  Whenever we make fajitas this is something we make to put on top of them!

<P>

What you need:

5 lbs. Anaheim chiles

1 lb. tomatillos (outer shell skin removed)

2 large onions, pureed

3 tbs. crushed garlic

3 large tomatoes, pureed

3-5 lb. pork roast

4 cans chicken broth

8 bay leaves

1/4 - 1/2  cup corn starch

5 jalapeno peppers

salt and freshly ground black pepper to taste

<p>

Pork Roast:

If you have a pork loin roast, cut into cubes and brown in olive oil.  Season with salt and pepper.  Transfer into chile pot and let finish cooking.  If you have a pork roast that has a lot of fat on it, first boil it in a pot of water until it falls apart.  Drain off water and remove meat, making sure to break into bite sized pieces and transfer to chile pot.  Pork loin is an easy, but more expensive option, so any pork roast is a great way to go and they tend to taste better than pork loin because the fat adds flavor.

<P>

How Spicy???

Without jalapenos, this Chile Verde is not spicy at all; in fact it's rather sweet.  With each jalapeno you add to the chile verde, the sauce becomes progressivly spicier.  At 5 jalapenos, the chile verde has some pretty good kick and will make most people sweat.  But it's not too overwhelming and if added to other dishes like beans, the spicy hot mellows out.  You can put in as many or few peppers as you like:)

<p>

Grilling and Chile Verde Recipe:

Grill all chiles until the skins are chard.  Once grilled, place in a plastic ziplock bag for 10 minutes or until cooled down.  By placing chiles in a plastic bag, they sweat their skins off and it makes removing skins easy. 

You can use rubber gloves to remove skins and seeds if you don't like the slight burning sensation on your skin.  One other reminder, if you choose to remove skins and seeds without gloves, DON'T rub your eyes with your hands afterwards.  The chile oil does not wash off and can be quite irritating to your eyes!!!

Once the skins and seeds have been removed either finaly chop or place in a food processor and puree.  Place in large pot on medium low heat or if you have a large crock pot, place on high heat.  Add all of the other ingredients to the chile pot and let cook for 3-4 hours.  

When nearing the end of the cooking time remove the bay leaves and mix 1/4 to 1/2 cup corn starch with cool water.  Add to the Verde to thicken the sauce.  The more corn starch you add, the thicker the sauce will become. 



Huevos Rancheros

My husband and I recently went on a little mini vacation, which means that we got to eat out for breakfast.  One of the things that we had for breakfast was huevos rancheros.  They were so delicious!  So I thought I would make them for breakfast at home and share it with all of you.

What you need:

Salsa (I used the tomatillo salsa that I make or you can make your own)

5 oz. Chorizo, casings removed, diced (it's kind of like bacon, but mexican style)

Vegetable oil

Cilantro (optional)

4 corn tortillas, plus more for serving (optional)

1 (16 oz.) can refried beans (optional) I use black refried beans

4 eggs

3/4 cup crumbled queso fresco or grated monterey jack cheese, for serving

sour cream, for serving

Directions:

In a large skillet over medium-high heat, cook chorizo until browned. 

Add 1 tablespoon vegetable oil to a large skillet.  Place a tortilla in the skillet and cook until light golden but not crisp, about 30 seconds over medium-high heat.  Flip and cook for 30 seconds more.  Transfer to individual plate.  Cook the remaining tortillas, adding a bit more oil to the pan, if necessary.

Heat the refried beans in pan.  Spread the beans on the tortillas.

Add a tablespoon of butter to the skillet.  Working in batches, crack the eggs into the pan.  Cook until the bottoms are set and the edges are golden, about 1-2 minutes.  Turn the heat to medium-low, cover, and cook until set, about 1 minute more.  Or you can make scrambled eggs with cheese, which is also very yummy.  Place one egg on each tortilla and put the chorizo and warm tomatillo salsa (or other salsa) over the eggs.  Sprinkle with cheese and cilantro.  Top with a dollop of sour cream!

P.B. Chocolate Cake

I was in the mood recently to try something new and came across this amazing dessert. This dessert was posted on the wood connections blog. Some amazing cookbook that they have called Lemon Poppy had this and let the wood connection post it! The real title of this cake is "Out of this World" P.B. Chocolate Cake. And let me tell you that I'm not a huge peanut butter fan, but this cake was amazing and so I'm sharing it with you!

What you need:

1 cup water

1 cup butter

6 tbs. Cocoa

2 cups flour

2 cups sugar

2 eggs

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

Boil water, butter, and cocoa in a small saucepan. In a large bowl layer the flour, baking soda, and salt. Pour the sugar on top of the flour mixture. Pourthe boiling mixture on top of the sugar (this creates a fudge like reaction as the two combine). Add eggs and sour cream and mix until all ingredients are combined.

Grease and flour a 9x13 inch pan or two 9 inch round pans. Bake at 325 degrees for 35-40 minutes in the 9x13 inch pan or for 25-30 minutes in the 9 inch round pans. This cake is very dense and delicious, but is not as good if you overcook it. Start with a lower time and add minutes as needed. It is best to do the finger test before taking it out of the oven. When it looks almost done tap with two fingers on the top of the cake. It should slightly dent in and barely spring back. If not bake a few more minutes. You can also test the cake with a toothpick by sticking the toothpick in the middle of the cake and if it comes out clean then it's done.

Frosting:

1/2 cup butter, softened

1/4 cup peanut butter

4 tbs. milk

1 tsp. vanilla

3 - 3 1/2 cups powdered sugar

Cream together butter, peanut butter, milk, and vanilla. Slowly add in powdered sugar and cream until light and fluffy. After the cake has cooled off and is no longer hot (about 10-15 minutes) frost the cake and then top it with crushed peanut butter cups!

Lime Bars

I thought since it's St. Patrick's Day this would be quite the tasty and fun treat to make! I actually got the idea off of Pinterest, but I used my lemon bars recipe that I posted about a year ago. It's a super easy treat to make!

What you need:

Crust

2 cups flour

1/2 cup powdered sugar

2 sticks or 1 cup butter (softened)

Whip softened butter and then add powdered sugar and flour. Mix thoroughly, like pie dough. Pat into a greased 9x13 inch pan. Bake at 350 degrees for 20 minutes or until slightly brown around the edges.

Filling (meanwhile mix)

2 cups sugar

4 beaten eggs

Juice of 6-7 limes or 6-8 tablespoons lime juice, depending on how citrisy you like

4 tbs. flour

Pinch of salt

Green food coloring (add until you hit the green color you prefer)

After crust is baked, pour filling mixture over the crust and bake for 20 minutes more, at 350 degrees. Let cool and then sprinkle with powdered sugar!

Lemon Poppyseed Cake

I can't believe I haven't posted this recipe yet. This has been a family favorite for years! It's so delicious! I hope you enjoy it!

What you need:

1 box of Yellow cake mix

3/4 of a package of the large Instant Vanilla Pudding

4 eggs

1 cup sour cream

1/2 cup water

1 tsp. rum flavoring

1/2 cup melted butter

1/4 cup poppyseeds

Grease a bundt pan. Mix cake mix and pudding together first and then add the rest of the ingredients. Mix until well blended. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean.

Glaze:

1/2 tsp. milk

1 tbs. melted butter

Juice of 1/2 a lemon (you can use lemon juice, just follow instructions on how much you need for half a lemon)

1 1/4 cup powdered sugar

Mix all ingredients together. Drizzle over cake after it's cooled for about 10 minutes.

Biscuits and Gravy

This recipe is another great one from my friends blog www.nummiesforyou.blogspot.com . You should definately check her blog out! I made this for dinner the other night because I was in the mood for something simple and fast. This was simple and fast and was very delicious! I served the gravy over mashed potatoes and had the biscuits as a side to dip into the gravy!

What you need:

Biscuits:

2 cups flour

3 tsp. baking powder

1/4 tsp. salt

1 cup milk

2 tsp. melted butter

Gravy:

1 pound sausage (I used Jimmy Dean, they have a couple of different flavors that I think would taste great in a gravy)

2 tbs. butter

6 tbs. flour

3.5 cups milk

Salt and ground pepper to taste

In a bowl combine flour, baking soda, and salt. Combine milk and butter and incorporate into dry ingredients until blended. Drop by rounded spoonfuls onto a greased cookie sheet. Bake at 450 degrees for 10-12 minutes, or until golden brown.

Meanwhile brown the sausage in a medium sauce pan over medium heat until there is no pink left. Add the butter and stir until melted. Sprinkle the flour over the sausage and gradually add the milk. Stir over medium heat until you reach desired consistency. Add salt and pepper to taste. Serve over warm biscuits!

Sopapillas

My mother in law makes some of the best mexican dishes. For an appetizer recently she made these little guys with just some mexican table cream, queso fresca, and some tomatillo salsa. They were to die for!

What you need:

5 cups all purpose flour

2 tsp. baking powder

2 tsp. salt

2 tsp. shortening

8 cups cooking oil

Serving suggestions; honey (like a scone), beans, meat, and cheese

Mix flour, baking powder and salt well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.

With a rolling pin, roll out the dough to a 1/4 inch to 1/3 inch thickness and cut 4 to 5 inch squares or triangles in the dough.

Heat the oil in a large pan to 375 degrees.

Put the dough squares into the oil caefully splash tops, which will make the squares puff up. Flip and do the same on the other side, until golden brown, about 1 minute per side.

Eat warm with honey or make stuffed sopapillas with beans or meat and enjoy!

Dill Carrots

I found this sweet recipe on all recipes. This is a great side dish to any meal and it's super easy and fast!

What you need:

3 cups peeled and sliced carrots

2 tbs. butter

2 tbs. brown sugar

1 1/2 tbs. chopped fresh dill (or dried worked fine as well)

1/2 tsp. salt

1/2 tsp. ground black pepper

Place carrots in a skillet or small soup pan and pour in just enough water to cover. Bring to a boil over medium heat and let cook for about 10-15 minutes or until carrots are slightly tender but still a little crisp. Drain water. Stir in butter, brown sugar, dill, salt and pepper. Adjust to your liking such as if you want sweeter carrots add about a tablespoon more of brown sugar.

Stay Soft Sugar Cookies

This is a really good sugar cookie recipe that I got from a friend! It is super easy and delicious!

What you need:

3 1/4 cup flour

1/2 tsp. salt

1 egg

1/2 cup butter

1 tsp. baking soda

1 cup sugar

1 tsp. vanilla

1/2 cup sour cream

Sift together flour, baking soda, and salt. In a large bowl, combine remaining ingredients and beat for 2 minutes. Add flour mixture, mix well. Roll out 1/2 inch thick on floured surface or board. Cut into shapes. Place on lightly greased baking sheet and bake at 350 degrees for 10 minutes. Do Not Brown!

Cream Cheese Frosting

1 3oz. package cream cheese

2 cups powdered sugar

1/2 cup butter

1 tsp. vanilla

any color food coloring (optional)

Mix all ingredients well. Frost to your hearts content!

Pumpkin Crumble Cake

I'm not a huge pumpkin pie fan, but this is not pumpkin pie! It's way more delicious! I found this recipe on all recipes when I was in a baking mood. This recipe did not disapoint! My husband loved it so much that he had two pieces every night until it was gone!

What you need:

1, 18.25 oz. package yellow cake mix

1 egg, beaten

1/2 cup butter melted

1, 15 oz. can pumpkin puree

3 eggs, beaten

1/2 cup white sugar

1/4 cup brown sugar

1 1/2 tsp. pumpkin pie spice (or ground cinnamon)

1/2 cup white sugar

4 tbs. butter, softened

1/2 cup chopped nuts (walnuts, pecans) optional

Preheat oven to 350 degrees. Spray or grease a 9x13 inch pan.

Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well and then pat into prepared pan.

In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup sugar, brown sugar, and pumpkin spice. Pour over crust.

In a small bowl, combine reserved cup of cake mix, 1/2 cup sugar, and 4 tbs. softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

Bake for 40-45 minutes or until a toothpick comes out clean. Also If you want a thicker crust use a spring form pan and bake for 50-55 minutes or until a toothpick comes out clean.

Serve warm or cold with vanilla ice cream or whip cream!

Parmesan Sage Pork Chops

I got this recipe from allrecipes.com and it turned out wonderfully! I didn't have all the ingredients so I improvised a bit. Instead of lemon peel I only had lemon juice, so I poured about a tablespoon in with the beaten egg. This recipe is so easy and it does not take very long if you need a quick dinner idea!

What you need:

2 tbs. all-purpose flour

1/4 tsp. salt

Dash ground black pepper

3/4 cup soft bread crumbs

1/2 cup grated Parmesan cheese

1 1/2 tsp. rubbed sage

1/2 tsp. grated lemon peel

1 egg, lightly beaten

2-bone-in pork loin chops

1 tbs. olive oil or vegetable oil

1 tbs. butter

In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, and then coat with bread crumb mixture. Let stand for about 5 minutes.

In a skillet, brown pork chops in oil and butter for 2 minutes on each side. Transfer to a greased 11 in. x 7 in. x 2 in. baking dish. Bake uncovered at 425 degrees F for 10 - 15 minutes or until juices run clear and meat is fully cooked.

Green Chicken Enchiladas

This is a favorite at my house! These enchiladas are so simple to make and are so delicious! My mother-in-law was so kind to show me how to make these! She really makes some of the best Mexican dishes I have ever had and I'm so happy she is so willing to teach me how to make them!

What you need:

Whole chicken, shredded ( I just buy a rotisserrie chicken from Costco)

White Corn Tortillas

Tomatillo Salsa

Crema Mexicana (Mexican table cream, its runnier than sour cream)

Queso Fresco (a crumbly white cheese)

Make the tomatillo salsa, which can be found under salsa in my blog. Take the shredded chicken and place in a pan with some of the salsa and some olive oil. On medium heat warm the chicken up and set aside. Warm tortillas up in a microwavable bag in the microwave, about 1 minute. Take the tortillas and fry them in vegetable oil in a skillet for about 10 seconds on each side.

To make the enchiladas place the semi-fried tortillas on a plate and place shredded chicken in the middle, fold tortilla. After there are like 2-4 folded tortillas on the plate cover with salsa, cream, and cheese. Serve with spanish rice and beans.

Chicken Noodle Soup

My husband caught a cold this weekend. So I decided to try making some homemade chicken noodle soup for him. I found a recipe of Emeril Lagasse's on the foodnetwork that stood as the foundation to my soup. I didn't have all the ingredients that he used and I kind of cheated a little by buying a already cooked chicken from Costco and some of Costco's homemade style egg noodles, but it tasted delicious!

What you need for chicken broth:

1 (3-4 lb.) whole chicken

1 quart chicken stock or low-sodium chicken broth

2 quarts water

2 medium onions, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

2 sprigs fresh thyme

5-6 parsley stems

1 bay leaf

Place the chicken in a large stockpot or Dutch oven and cover with the chicken stock and 2 quarts of water. Add the onion quarters, roughly chopped carrots and celery, thyme, parsley stems, and the bay leaf. Bring mixture to a boil, partially cover and reduce heat to a simmer. Simmer for 1 hour. The chicken should easily pull away from the bones.

Using tongs, remove the chicken from the broth and set aside until cool enough to handle. Strain the cooking liquid through a fine-meshed sieve, lined with cheesecloth, discarding the vegetables and reserving the stock. Pull the chicken meat off the bones, discarding the bones, skin, and any fat. Shred and reserve meat.

What you need for soup:

2 tbs. unsalted butter

4 ounces whole button mushrooms, quartered

1/2 cup diced onions

1/2 cup sliced carrots

1/2 cup small-diced celery

2 1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1/4 lb. dried vermicelli noodles (or egg noodles)

2 tbs. chopped fresh parsley leaves

Melt the butter in a large stockpot ovre medium-high heat. Add mushrooms and cook until browned, about 3 minutes. Add the diced onions, carrots, and celery and cook until the vegetables are softened, about 2 minutes. Stir in reserve cooked chicken. Add reserved chicken stock and bring to a boil over high heat.

Season soup with salt and pepper, to taste. Add vermicelli (or egg noodles) and simmer until noodles are cooked through, 10 to 12 minutes for the vermicelli noodles, but it might be different for egg noodles so check the pasta package. Remove from heat and stir in parsley. Serve hot.

Just as a reminder that if you are short on time you can always cheat by buying a rotisserie chicken from the store and shredding that. Chicken broth is easy to make. I buy chicken base from Costco and follow the directions on how to make it. This will save you at least an hour!

Cinnamon Swirl Bundt Coffee Cake

I wanted to try something new for dessert. This amazing recipe was on allrecipes.com and it was easy enough that I already had all the ingredients! I didn't put the walnuts in it because my husband doesn't love that in his desserts, but I'm sure it would be just as tasty with the walnuts!

What you need:

1 cup sour cream

3/4 cup butter

1 1/2 cups white sugar

1/2 cup chopped walnuts

1 tsp. baking soda

1 tsp. baking powder
1 tsp. vanilla extract

3 eggs

Filling:

1 tbs. ground cinnamon

1/4 cup sugar

Preheat oven to 400 degrees. Lightly grease a 10 inch bundt pan.

Cream butter, add sugar and cream together. Add eggs one at a time mixing well in between each. Add sour cream and beat well. Add flour, baking soda, and baking powder; mix well. Mix in vanilla and walnuts.

Mix the filling ingredients (sugar and cinnamon).

Pour half of the batter into the prepared pan. Sprinkle generously with cinnamon sugar mixture. I took a small spatuala and kind of swirled the cinnamon into the batter and kept adding the cinnamon until it was all in the pan. Cover with remaining cake batter.

Bake at 400 degrees for 8 minutes. Lower heat to 350 degrees and bake for additional 30-40 minutes. Check with a toothpick to see if its done. Toothpick should come out clean.

Finally I put a frosting ontop of the cake.

Frosting:

1 cup powdered sugar

2 tbs. milk

1 tsp. vanilla extract

Mix frosting ingredients together until smooth and drizzle over cake!

Chocolate Chip Cookies

I'm not quite sure where this cookie recipe originated. All I know is that my family has been making it ever since I was little. These cookies are great fresh out of the oven or even frozen in the freezer. I know that sounds weird to eat a frozen cookie, but don't frown on something you haven't tried!

What you need:

1 cup butter

1 cup sugar

1 cup brown sugar

2 tsp. vanilla

2 eggs

1 tsp. salt

1 tsp. baking soda

3 cups flour

1/2 cup oatmeal

1 Bag Milk Chocolate Chips (Guittard is my favorite brand)

In a mixing bowl beat until creamed 1 cup of butter (softened in the microwave for about 10-15 seconds).

Add: sugar and brown sugar; mix

Add: vanilla, eggs, and salt; mix

Add: baking soda, flour, oatmeal, and chocolate chips; mix

Bake at 350 degrees for about 10-15 minutes (until cookies are slightly browned on top)

White Chicken Chili

This is a recipe that I found on the food network the other day because I was dying to try something new. This recipe is courtesy of the Neelys whom I have watched on the food network a few times and have been impressed with what they were making. I didn't have all the ingredients so I improvised a bit. It was very tasty!
What you need:

2 (14.5 oz.) cans white beans ( I used Great Northern Beans)

1 tbs. Canola oil ( I used Extra Virgin Olive Oil)

1 medium jalapeno pepper, minced

2 medium poblano peppers, chopped (I didn't have either peppers so I used serrano peppers)

4 garlic cloves, minced

1 large onion, chopped

Kosher salt and freshly ground black pepper

1 tbs. ground cumin

1 1/2 tsp. ground coriander (didn't have any)

1 tsp. ancho chili powder ( I just used normal chili powder)

4 cups low- sodium chicken broth

2 limes, juice, plus lime wedges, for serving

1 rotisserie chicken, skin removed and meat shredded

1/4 cup chopped cilantro leaves

Sour Cream for topping

Tortilla Chips, coursely crushed, for topping

Drain and rinse the canned white beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

Add the canola oil to a large Dutch oven ( I just used a small/ medium stock pot) and heat over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Season the vegetables with salt and pepper to taste. Add cumin, coriander, and chili powder and continue to saute for 1 more minute to toast the spices. Stir in the chicken stock, and lime juice (I added a drop of liquid smoke to give it a little more flavor) and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.

After 20 minutes of simmering, taste for seasoning, and adjust if necessary by adding more cumin, chili powder, salt, and pepper to taste. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes. Serve the chili in individual bowls topped with a dollop of sour cream, crushed tortilla chips, and lime wedges!

Chili

My mom makes the best chili! I've been craving chili this whole week, so you can understand my excitment when my mom said she was making chili and that I could come help and have some! I wanted to share her recipe with all of you so that you can enjoy it as well!

What you need:

2-3 14oz. cans of red kidney beans

2 14oz. cans of pinto beans

1 8oz. can tomatoe paste

2 14 oz. cans tomatoe sauce

2-3 tbs. chili powder

2-3 tsp. cumin

Freshly ground pepper (to taste)

2 16oz. Hamburger meat

1 16oz. Jimmy Dean Sausage

1/2 an onion, diced

Cook hamburger meat, sausage, and onion in a skillet on medium until meat is cooked. In a pot placed on low heat add red kidney beans and pinto beans with their juice. Add tomatoe paste and tomatoe sauce to the beans. Then add the meat. Mix together and then add chili powder, cumin, and pepper. Let cook on low heat for about two hours. Taste the sauce and if it needs more chili powder, cumin, and pepper then add it to make it taste right!

Serve it with sour cream, cheese, and your choice of tortilla chips!