If you’re as tired of cooking as we are, whip this up for a yummy dinner! This is a great and EASY comfort food recipe! My family LOVES it!!
1 pound ground beef
1 tsp onion powder (or 1/4 cup chopped onion)
3 cups tomato juice
1 TBS Worcestershire sauce
1 TBS vinegar
1 TBS brown sugar
1 tsp salt
1 tsp dry mustard
1/8 tsp pepper
1 cup macaroni
Brown ground beef in like a 5 quart pot. (if you’re doing real actual onion, put it in when you’re browning the burger) Once it gets going, sprinkle the onion powder in and let that fry into the beef. Once the ground beef is no longer pink, drain the fat and keep the beef in the pot. Add everything else right into the pot. Bring to a boil then reduce heat and simmer covered for 20 minutes. Enjoy!
I’ve had chicken chili before, but was always too intimidated because I thought it was really difficult to make. That was before I tried THIS recipe. Easy and YUMMY!
2 (24 oz) jars great northern beans (undrained)
Meat from 1 rotisserie chicken
1 (16 oz) jar Pace Picante (your preferred heat)
8 ounces Monterey jack pepper cheese (shredded if you can find it)
Tortilla chips (optional)
Sour Cream (optional)
Put the ingredients in a slow cooker. Cook on low for 4 hours. Stir every 1/2 hour if possible.
Serve with tortilla chips and a dollop of sour cream.
I absolutely LOVE fresh peaches. They’re SO GOOD this year. And for the first time EVER, I decided to make Peach Butter. (you know, like Apple Butter…but with peaches!) And it turned out SO delicious, I wanted to share it with you!
Ingredients
15Ripe Peaches
2tspCinnamon
1/4tspCloves
1/8tspAllspice
2-3tspLemon Juice
1.5cups sugar
Instructions
Bring a pot of water to a boil, and place peaches in the water for 1 minute. (it’s best to use ripe peaches)
Immediately place the peaches into a bowl of ice water for 2 minutes. Then, slide the skins right off! (You can use a regular peeler and skip the boiling/ice method, if you prefer)
Cut the peaches into slices, and place in blender. Blend until smooth.
Place the pureed peaches and lemon juice into your Crock Pot, stir, and then top with cinnamon, cloves, allspice, and sugar. DO NOT COVER!
Cook on LOW until it reaches the thickness you want. Anywhere from 3-6 hours is good.
I used half-pint jars, and left about 1/4 inch at the top. Wipe the top edge of the jars to make sure it was nice and clean so those lids seal well!
Keep the lids in hot water until ready to use.
Once the jars are filled with peach butter, put the hot lids and rings on them and place them in a hot water bath. Make sure the jars are covered by an inch of boiling water. Let them cook for 15 minutes.
Carefully lift the jars out of the boiling water, (I used tongs to get them out) and let them cool overnight so the jars aren’t touching. You can make sure they sealed correctly by pressing your fingers on the lid. If it doesn’t pop up and down, they’re good. Tighten the rings all the way.
Here’s a GREAT and EASY recipe to serve on the first day of school. (it’s healthy, too…but no one needs to tell the kids!)
1 chocolate cake mix
15 oz can of pumpkin
Half a bag of chocolate chips
Mix three ingredients together (no eggs, no oil!) Scoop into muffin papers. Bake 15-20 minutes in 350 degree oven for moist and delicious chocolate-chocolate chip muffins!
Actually, this recipe came from my mom’s cousin, Peggy. So I guess you could say it’s an old family recipe. And I just LOVE fresh peaches this time of year, don’t you? They’re sweet and juicy and I can’t get enough of them. This is a great way to use a few (well…9 or 10). Enjoy!
1 stick butter
1 cup flour
1 cup milk
2 cups sugar (separated)
2 tsp baking powder
1 tsp vanilla
4-5 cups fruit
Preheat oven to 350. Place stick of butter in 9×13 pan and put in the preheating oven until it’s melted. Meanwhile, mix together flour, milk, 1 cup of sugar, vanilla & baking powder. Remove pan from oven carefully (because it’s hot!) Pour flour mixture over melted butter. Put fruit (I’m using peaches) over mixture. Sprinkle the other cup of sugar over the top. I also sprinkle a little cinnamon, nutmeg, and cloves. Bake 30-35 minutes until golden brown. Serve with a scoop of vanilla ice cream when warm!
