Chili

https://www.laurengreutman.com/easy-recipes-chili/

So I can't say this is a favorite Chili recipe but it was good and different, and I would make it again.

Prep time:  20 mins Cook time:  1 hour
Total time:  1 hour 20 mins
Serves: 8

Ingredients

2 lbs. hamburger (or turkey)
1 can of red kidney beans, rinsed (15 oz)
1 can crushed tomatoes (28 oz)
1 can of water (28 oz)
1 large onion, minced
2 cloves of garlic, minced or pressed
2 Tbsp chili powder
1 Tbsp salt
1 tsp black pepper
1 tsp ground cumin
1/2 tsp cinnamon
1/4 tsp cayenne pepper (optional - depends on how spicy you want it) I did add this
1 1/2 Tbsp red wine vinegar
1 tsp worcestershire sauce
1 Tbsp chocolate chips

Instructions

Over medium heat, cook ground meat in a large pan with the minced onion until browned. Add the garlic and cook for another minute.
Drain the meat.
In a large sauce pan or stock pot over medium heat, add meat (with the onions and garlic) and mix with all other remaining ingredients except the kidney beans.
Bring to a boil, then reduce heat to low and simmer until you've reached the desired thickness (or if using a slow cooker, cook on high for 4 hours).
Add kidney beans and simmer for an additional 30 minutes.
Top with shredded cheese & sour cream and serve with a side of cornbread.

Pumpkin Dump Cake 

Recipe from Jane Holzer

This recipe is DELICIOUS! It has won many dessert contests that Jed has taken this to at work. We all love it. Josh LOVES to make it as well!

Ingredients

1 15 oz. can solid pumpkin, Libby makes a good one. (not pumpkin pie filling!) 
1 12 oz. can evaporated milk 
4 eggs, beaten 
1/2 cup brown sugar 
1/2 cup white sugar 
1 tsp ground cinnamon 
1/2 tsp nutmeg 

Mix ingredients together and pour into a greased 9x13 pan
---------------------------------------------

Ingredients

1 box yellow cake mix
2 cubes butter, melted
---------------------------------------------

Spread 1 box yellow cake mix over top evenly. 

Then melt 2 cubes butter and pour over the top of cake mix covering evenly. 

Optional: Sprinkle 3/4 cup chopped nuts over top of cake mix before pouring butter. 
Bake at 350 deg F for 55-65 minutes. 
Serve with whipped cream.

Simple Pecan Pie

https://abountifulkitchen.com/super-simple-pecan-pie/

This recipe is super easy and really delicious!!

1 unbaked 9″ pie crust (see "Pie Crust" in my blog for a good homemade recipe)

1/3 cup butter

1/2 cup brown sugar, firmly packed

1 cup light corn syrup

3 eggs, beaten well

1 teaspoon vanilla

dash salt

1 1/2 cups pecan halves

Cream butter. Gradually add sugar. Mix in light corn syrup, eggs, vanilla and salt. Blend well. Stir in nuts, or pour filling in 9″ pie shell and arrange pecans on top of corn syrup mixture.
Bake at 350 degrees for about 1 hour or until filling is set.

Tips:

-If pie begins to brown too much, cover with foil tent.
-Bake on bottom shelf of the oven.

-Don’t serve this unless you have fresh whipped cream on hand.

Pie Crust

https://www.tastesoflizzyt.com/grandmas-pie-crust/

The only thing I altered here was the flour. I think I used regular flour or half cake flour and half regular. I halved the recipe for my pecan pie crust. The full recipe will make a double crust. I thought the crust turned out great!

Ingredients

3 cups pastry flour (you could use regular flour instead or 1/2 regular flour and 1/2 pastry flour-I think cake flour is close enough though to pastry flour)
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar

Instructions

Sift the flour and salt into a large bowl. 

Cut in the shortening and the butter until the mixture resembles coarse crumbs. 

Mix the water and vinegar together in a cup. 

Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.


Sprinkle flour on the counter before rolling out the dough. 

Split the dough into two chunks.

Roll out one piece on a floured surface. It was helpful to roll it out onto my silpat and then lift the silpat and turn it onto the pie dish.

Roll the dough about 1/2 an inch larger than your pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.

If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.

If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. 
Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.


Nutrition
Serving: 63g | Calories: 339kcal | Carbohydrates: 26g | Protein: 4g | Fat: 25g

BAKED CHICKEN BREASTS

https://www.gimmesomeoven.com/baked-chicken-breast/

Learn how to make juicy, tender, delicious baked chicken breasts with this simple 5-step method.

I really liked how this chicken turned out. She says it is critical not to skip the BRINE part of the directions!

TOTAL TIME: 35 MINS

 

PREP TIME: 20 MINS

COOK TIME: 15 MINS

INGREDIENTS:

BAKED CHICKEN BREAST INGREDIENTS:

• 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
• 1 Tablespoon melted butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly-cracked black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (I prefer smoked paprika)

DIRECTIONS:

1. Brine: To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)
2. Cook: Preheat oven to 450°F.
3. Place the chicken breasts in a single layer in a large baking dish or roasting pan*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.
4. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.
5. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  I recommend using a cooking thermometer to know exactly when it is fully cooked; in the thickest part of the breast, it should be 165°F.  (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.)
6. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil.  Let the chicken rest for at least 5-10 minutes.
7. Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

*I recommend using a roasting pan (with a roasting rack) if you have one, which will help the chicken to cook a bit more evenly on both sides.

Skillet Cornbread (my name for it)
 Otherwise known as:
 Grandmother's Buttermilk Cornbread 

http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/

The family I made this for really enjoyed the cornbread. I cooked it in my cast iron skillet. I put butter, 2 TLBS, in the skillet and put it in the oven to melt and heat the skillet and then added the mixture and baked. It was tasty. 
My family also really LOVES this cornbread. It is quick and easy, unhealthy and delicious!

Ingredients

1/2 cup butter-melted

2/3 cup white sugar
2 eggs

1 cup buttermilk (I make buttermilk with 1 cup of milk and 1 TLBS of vinegar and let it sit five minutes)
1/2 teaspoon baking soda

1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 1/5/2018