Wednesday, October 28, 2009

Crockpot Chili

Here's a great recipe I recommend making over the weekend and then reheating during the week for an easy gets better the longer it sits! And since it involves using the crockpot, it's really an easy dinner no matter when you make it! I think I may have an unhealthy obsession with my crockpot...but that's for another post.

Corny Chili Recipe
(Source: Taste of Home)

1 pound ground beef (I used turkey)
1 small onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
3/4 cup picante sauce
1 tablespoon chili powder
1/4 to 1/2 teaspoon garlic powder
Corn chips, sour cream and shredded cheddar cheese, optional

(I also threw in a can of chili style beans and used the zesty chili flavored diced tomatoes)

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired. Yield: 4-6 servings.

Monday, October 26, 2009

Snickerdoodle Blondies

I took a break from cupcakes this weekend and tried out a new dessert recipe. I've always been a fan of snickerdoodles and a good cinnamon/sugar combo so this recipe caught my eye. They were every bit as good as the reviews said they would be...and they smelled SO good while they were baking! They made the whole house smell just a little bit more like fall...which is desperately needed in a place where we're still consistently getting temperatures in the upper 80s.
Snickerdoodle Blondies

2 2/3 cups all purpose flour
2 t baking powder
1 t cinnamon
1/4 t ground nutmeg
1 t kosher salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 T vanilla extract
2 T granulated sugar
2 t cinnamon

1. Combine flour, baking powder, cinnamon, nutmeg and salt and set aside.

2. In a large bowl, beat together the butter and brown sugar for about 3-5 minutes. Add the eggs one at a time and then the vanilla. Beat until smooth.

3. Stir in the flour mixture until everything is well blended. Spread evenly in a lightly greased 13x9 inch pan. (The batter is thick and sticky so you'll want to spray the back of a spatula with cooking spray to help you get it evened out!)

4. Combine the granulated sugar and cinnamon and sprinkle over the top of the batter.

5. Bake 25-30 minutes at 350. The surface should spring back when pressed when they are ready.

The original recipe says to cool before cutting...and I was patient for the most part, but these blondies were SO good when they were still the slighest bit warm.

I just loved the cinnamon and sugary gave these little treats just the right amount of flavor! Try these out! Chances are you already have everything you need in your pantry right now!

Tuesday, October 20, 2009

Ravioli Bake

Unfortunately, this post will have to go up without a photo. Quite honestly, the meal was gone by the time I remembered to take a picture! This is so ridiculously simple but really hits the spot!

All you need is 1 large package of frozen cheese ravioli (frequently on sale at Super Target), 1 jar of spaghetti sauce, 1 can of diced tomatoes (I like the kind that are seasoned with basil, garlic and oregano), 1/4 cup zesty Italian dressing, and about a cup of shredded cheese (I used an Italian blend I had on hand but plain mozzarella would be great too).

Pour the spaghetti sauce into a 9x13 inch baking pan. Stir in the diced tomatoes (undrained) and the Italian dressing. Add ravioli and stir gently to coat the pasta. Cover with foil and bake at 375 for 30-35 minutes (this baking time is if you thawed the frozen ravioli...if it is frozen bake for 50-60 minutes). You can just test the ravioli for tenderness to be sure it is done. Remove from oven and sprinkle with a cup of cheese. Let stand for just a minute so the cheese can get melty and serve!

This makes a nice alternative to plain ol' spaghetti but might just be even easier to make! And only uses one pan which makes clean up easy too. I like this for evenings when I have a meeting or Bible study because I can mix it up before I go, and then Jake can pop it in the oven in time to be ready when I get home!

Monday, October 5, 2009

Meatless Mexican Casserole

This is one of those simple, inexpensive and satisfying dishes that should really show up on our dinner table a lot more frequently. This is one of my go to recipes for pot lucks, office parties, etc and it makes a perfect meal to take to friends with a new baby! I plan to make another batch to freeze before our little one gets here too since it holds up really well in the freezer.

Mexican Vegetarian Casserole
(Source: Southern Living)

15.25oz can of whole kernal corn
15 oz can of black beans (rinsed and drained)
10 oz can of diced tomatoes with green chiles
8 oz sour cream
8 oz picante sauce
2 cups cooked rice
1/4 tsp pepper
2 cups shredded cheddar
1 bunch green onions (sliced)
2.25 oz can sliced black olives
2 cups shredded monterey jack

1. Combine first 8 ingredients in a large bowl.

2. Spoon into a greased 9x13 inch baking dish.

3. Top with remaining 3 ingredients.

4. Bake at 350 degrees for 50 minutes. Let cool before serving and it will hold together better!

(I usually just use 4 cups of a Mexican blend of shredded cheese because it is easier to find in the store.)

It won't look quite so appetizing when you are mixing everything together but trust the'll have a delicious casserole in no time! :) We usually have it with a side of cornbread (the "fancy" kind you mix with creamed corn and sour cream is my favorite!) and the leftovers never last long!

If you are looking for more meatless ideas, I think this lasagna that Kara made looks incredible! It's on my list of recipes to make sooner rather than later!

Thursday, October 1, 2009


Check out our big news here!! Might help explain why I've been the world's worst blogger lately! :)