Homemade Chili

2 lbs cooked hamburger with onion
2 large (28 oz) cans diced tomatoes
1 can Rotel tomatoes (mild)
2 pkgs McCormick Chili mix
2 Tbsp chili powder
1 Tbsp cumin
2 Tbsp white sugar
2 cans red beans
1 can black beans
1 can white northern beans
1 can kidney beans (optional)

Put all ingredients in crock pot on HIGH for 4 hours, then turn to LOW/KEEP WARM.
Can be served with cheese, sour cream, and Fritos/tortilla chips if desired.

Butternut Squash Soup

This is such a yummy Fall soup. And its so different from your typical chicken noodle. Not to mention, your house will smell so good while its cooking. Enjoy!

Butternut Squash Soup

1 3-pound butternut squash

3 T. olive oil

3 tsp. kosher salt

1/8 tsp black pepper

1 T. butter

1 large yellow onion

3 stalks celery, chopped

1 T. chopped fresh sage leaves

32 oz. chicken broth

Heat oven to 400°.  Peel and seed the squash.  Cut into 1 inch cubes and place them on a rimmed baking sheet.  Drizzle with 2 T. of the olive oil, 2 tsp. of the salt and the pepper.  Toss to coat.  Spread in a single layer and roast for 15 to 20 minutes.  Turn and roast until soft, about 15 minutes more.

Meanwhile, heat the butter and remaining oil in a stockpot over medium heat.  Add the onion, celery, and sage and cook until softened, about 7 minutes.  Add the broth, 2 cups of water, remaining salt, and the squash and bring to a boil.  Reduce heat and simmer for 30 minutes.  Remove from heat.  Let cool for 10 minutes.  Use an immersion blender to puree the soup or work in batches in your stand blender. 

TO FREEZE:

Let cool and ladle into resealable freezer bags.  Place bags in plastic container  and freeze.  Store for up to 3 months.

TO REHEAT:

Thaw overnight in the fridge or partially in the microwave.  Warm in covered saucepan over medium-low heat for 20 minutes. 

Pumpkin Lush

Pumpkin Lush (Its like Lemon Lush but Pumpkin! Mmmm)

Ingredients

1. 2 sticks butter, melted
2. 2 cups flour
3. 2 cups chopped pecans-seperated
4. 4 tbs sugar
5. 1 (8oz) package of cream cheese, soft
6. 1 cup powdered sugar
7. 2 (8 oz) containers cool whip (or one 16 oz container)
8. 2 small packages (3.4oz) of Jello Instant Pumpkin Spice Pudding
9. 3 cup cold milk
10. Nutmeg for sprinkling

The Crust

1. Combine butter, flour, 1 1/2 cups chopped pecans and sugar and press into a 9 x 13 in baking dish. Bake at 375 for 10-15 minutes or until golden. Let cool completely. (I like to put my butter directly in the pan and put it in the oven while its preheating to melt it. Saves a dish and a step.)

Cream Cheese Layer

1. Beat cream cheese, powdered sugar, and 4 oz. cool whip until smooth. Spread over crust.

Pumpkin Layer

1. Mix both pudding with cold milk, whisking for several minutes. Set it in the fridge for 5-10 minutes to let it thicken. Spread over the cream cheese layer. Top with remaining container of cool whip. Sprinkle with nutmeg and 1/2 cup chopped pecans.
2. Refrigerate for an hour before serving.
3. Cut into squares and serve. Keep refrigerated.

Caramel Rice Krispie Treats

So, I was at the grocery store today and had a hankering for some Rice Krispie Treats. I found the mallows and I was wanting to make some flavored ones. Well I found this:

 

What? Well you know I couldn't just make one recipe, it had to be doubled, so I grabbed 2 bags.  

When I came home I googled recipes because I also didn't want to make just the original one. So this is what I found and let me tell you, amazing doesn't even begin to describe them! So, without further ado, here is how you make them.

Caramel Rice Krispie Treats:

 5 cups Rice Krispies Cereal

1/2 cup salted butter, browned

(if using unsalted butter add 1/4 tsp salt)

one 8 ounce bag Caramel Vanilla Marshmallows 

Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside or use parchment paper & no oil is needed! Much easier to to use. In a large mixing bowl, add 5 cups cereal; set aside.


In a large pot, melt butter over medium-low heat, stirring nearly constantly. Butter will melt, foam, turn clear, golden, turn brown, and will then smell nutty. As soon at the butter begins to turn brown, take the pan off the heat, and continue to stir for about 1 minute, to ensure carryover heat doesn't continue to cook and subsequently burn the already browned butter.

Add the marshmallows and the residual heat should be enough to melt them, but if not, heat pan over low heat stirring constantly until they melt, taking care not to cook them; just warming to melt. Pour mixture over cereal and toss to coat. 

Pour into 8x8 pan, make sure your hands are clean! and get them wet with hot water. Use your hands to press into the pan. This method is the easiest & cleanest! Nothing with stick to your hands. 

Allow to cool, about 30-60 minutes, cut into squares and enjoy! You can always add 3/4 extra cereal if you don't want it as gooey. 

Oma's German Stollen Recipe

Stollen
1 lb. + 2 TBSP Flour or 4 cups + 2 TBSP
3 tsp Baking Powder
6 1/2 oz. or 3/4 C Sugar
1 tsp Vanilla
1 tsp Rum (Oma always used real and not the extract)
1 tsp Almond
2 Eggs
4 TBSP Shortening
3/4 C or 1 1/2 Sticks of Butter
10 or 1 1/4 C Golden Raisins
5 oz Finely Chopped Almonds
2 oz. Finely chopped/Peeled Lemon Peel
1/2 lb or 8 oz Small Curd Cottage Cheese


Mix all ingredients together and knead into dough.
Shape into loaf
Bake at 350 degrees for about 1 Hour
While still hot, brush with butter and roll in sugar.


Can be made into cookies by dropping spoonfulls onto cookie sheet.
Bake 10-15 minutes until bottoms start to brown.
While hot brush with butter and roll in sugar.