Easy {Prize-Winning} Chili

Note: not my actual chili...just a photo of what *looks* like our chili. Photo Source.

Last Halloween we went to a trunk-or-treat event at our church. There was a chili contest going on in the meantime. My husband signed us up to bring some chili -- since it was also providing dinner to the ward members in attendance. We weren't making any attempt to win a prize; we just wanted to contribute to dinner.

I like the flavor and convenience of this Quick Chili, but I don't like the idea of all the mystery ingredients included in the store-bought packet. So I googled something like: "mccormcick quick chili substitute"....and stumbled across a chili seasoning recipe on Allrecipes.com. I doubled the recipe and stored it in a small mason jar in my spice cupboard. After reading a few comments on the recipe, we whipped up a basic chili and probably added a few extra ingredients to our own taste. We headed to the Church with our chili, enjoyed trunk-or-treating and went home. We got a call later that our Chili won a prize...1st Place!! We were both cracking up and feeling guilty, since we knew that so many people had entered their very best recipes with all sorts of exotic meats and had been cooking all day. We whipped ours up about an hour before the event. Ah well, it gave us a good laugh. Every now and then I ask my husband to make his "prize-winning chili" for dinner. It's a keeper.

Update: We entered this recipe in another chili cook-off...again, not really aiming to win a prize, but merely participate in a church activity with our neighbors. Wouldn't you know, this chili won the "best overall chili" prize again! I pretty much always finely dice up onions, carrots, bell pepper and cook with the beef....as well as adding some broth. My husband likes to doctor it up sometimes by stirring in shredded cheese or other random things -- but the base recipe is a real keeper.

Here's the base of the recipe:
1 lb of ground meat of choice (I like beef)
2 Tbsp of Chili Seasoning Mix
1-2 cans of beans, rinsed and drained (I like kidney beans and/or black beans)
1 can diced tomatoes
1 (8 oz) can of tomato sauce

I like to add:
Diced onions, carrots, and bell pepper; sauteed and cooked with the ground beef
A small can of green chiles
1 cup (or more) chicken/beef broth -- depending on preferred consistency

Taco Soup

Aunt Alice Christensen

1 lb. ground beef or diced chicken
1 medium onion
1 Tbsp chili powder
1/2 tsp. cumin
1/2 tsp. garlic salt
4 oz. green chiles
1 can kidney beans
1 can black beans
1 can corn (fill a used can with frozen corn to measure)
2 cans diced tomatoes
1/2 c. salsa

Brown meat and sauté onions. Add seasonings, beans, chiles, salsa, corn, and tomatoes. Pour 2 c. water/broth to soup (or two cans full).  Simmer 20 min or on low in crock pot for several hours.

Serve w/ tortillas chips, grated cheese, sour cream, avocado, and sliced black olives.

Pumpkin Soup

Andrea Peterson

1 medium onion, diced

3 stalks of celery, diced

1/4 cup butter (plus a little more if you want)

3-4 boneless chicken breasts cut in bite-sized pieces

1 tsp chili powder

1 tsp cumin

6 cups chicken broth (or water and bouillon cubes)

4-6 potatoes, peeled, diced into bite-sized chunks

1 1/2 tsp salt

1 large can pure pumpkin (29 oz can)

2 cups cream

In a large, heavy stockpot melt butter and saute onions and celery on med-low heat until veggies are limp and glassy. Add spices and stir well. (If you're using bouillon and water, add the bouillon with the spices, just crumbled up.) Add chicken chunks, turning heat up to full medium and stir until chicken loses its pink color. (I have always precooked the chicken in the crock pot and then added it when the soup was all done because Ben doesn't eat chicken. So you can do that too.) Add more butter if you wish and potatoes. Then add the water and make sure there is enough to cover the potatoes. Turn heat to high and bring to a boil. Cook until potatoes are tender. Add salt and then adjust to taste. Turn heat back down to medium and slowly stir in the pumpkin and cream and blend very well. Cook until heated through. Adjust spices to taste if you wish, and serve.

Leek and Potato Soup

Photo and original recipe from Jamie Oliver

Recipe from my sister Chenae (who got it from Jamie Oliver's Food Revolution cookbook -- I'm posting the recipe because the only one I can find online uses UK measurements.) So simple and so good!

2 carrots
2 celery stalks
2 medium onions
1 lb leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 lb potatoes
olive oil
sea salt
freshly ground black pepper

Peel and roughly slices the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them in 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling.

Place a large saucepan on a high heat and add 2 Tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.

To serve:
Season with salt and pepper. Serve as is, or pulse until smooth using an immersion blender. Divide into serving bowls. "Usually eaten hot, it's also surprisingly delicious eaten refrigerator-cold on a summer's day with a  squeeze of lemon juice and a dollop of natural yogurt."

This Week's Menu: 11/10 - 11/16

Quinoa & Brown Rice packets from Costco.
Photo and a detailed review found at Melanie Cooks

Monday: Creamy Corn Chowder
Tuesday: Fried Eggs + Sweet Potato Hash + Green Smoothies
Wednesday: [Work Dinner]
Thursday: Black Beans & Quinoa/Rice (this was just too easy and yummy last week...couldn't resist adding it to the menu again. We served the black beans over Seeds of Change Quinoa & Brown Rice microwavable packets I found at Costco) topped with shredded cheese, greek yogurt, and diced avocado + Fruit
Friday: Pumpkin Oat Pancakes
Saturday: Veggie Quesadillas + Fruit
Sunday: Crock Pot Minestrone Soup + Fruit

This Week's Menu: 11/3 - 11/9

Slow Cooker Chili from - photo and recipe from Gimme Some Oven

Monday: Pumpkin French Toast 
Tuesday: Leek & Potato Soup
Wednesday: Beef Soft Tacos + Fruit
Thursday: Black Beans over Quinoa/Rice + Apple Slices
Friday: Pancakes + Eggs + Smoothies
Saturday: Flatbread Pizzas
Sunday: Slow Cooker Chili + Fruit

This Week's Menu: 10/27 - 11/2

Banana Ghosts & Tangerine Pumpkins from Weelicious.com

Monday: Family Halloween Party -- bring Pumpkin Bars
Tuesday: Lentil Soup + Apple Slices
Wednesday: Eggs + Toast + Green Smoothies
Thursday: Family Halloween Dinner at In-Law's; bring ____________
Friday: {Halloween} Some combination of the following: Mummy Pizzas (on English muffins) + Pumpkin Oranges + Carrot fingers w/ almond finger nails + Spider Eggs
Saturday: Crock Pot Baked Potatoes w/ toppings (chili, cheese, sour cream, onions) + Green Salad
Sunday: Spaghetti (sauteed veggies and browned ground beef with White Linen marinara sauce over whole wheat noodles) + Green Salad + Corn

Pumpkin Bars

Photo and similar Pumpkin Bar recipe found at Taste of Home

Recipe from my sister, Chalonn

4 eggs
1 2/3 c. granulated sugar
1 c. cooking oil
1 (15 oz) can pumpkin puree
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

Beat together eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together dry ingredients and thoroughly mix into wet ingredients. Spread batter into an ungreased jelly roll pan (rimmed baking sheet). Bake at 350 degrees for 30-35 minutes. Cool completely. Frost with cream cheese frosting (bel
ow). Makes about 2 dozen bars.

Cream Cheese Frosting
1/2 c. butter
3 oz. cream cheese
2 c. powdered sugar

This Week's Menu: 10/20 - 10/26

Monday: Spaghetti (sauteeing veggies and some ground beef in Costco's White Linen Marinara -- very clean ingredients) + Green Salad + Fruit
Tuesday: (friends over) J-Dawgs on Homemade Buns + Chips & Guacamole + Green Salad + Pumpkin Bars (recipe to come)
Wednesday: Egg Frittata + Green Smoothies
Thursday: Bean Quesadillas + Fruit
Friday: Pancakes + Scrambled Eggs
Saturday: Slow Cooker Baked Potatoes with toppings (chili, sour cream, cheese, onions)
Sunday: Slow Cooker Hamburger Soup + Fruit

Frosted Zucchini Brownies

Recipe from Mom Christensen

                                          

½ c canola oil                                                                       
1 ½ c white sugar                                                          
2 tsp vanilla extract                                                           
2 c all purpose flour                                                            

½ c unsweetened cocoa powder                                   1 ½ tsp bkg soda

1 tsp salt

2 c zucchini (shredded)

½ c chopped walnuts

2 eggs

Chocolate Frosting

6 Tbsp unsweetened cocoa powder                                    

¼ c butter                                                           
2 c confectioners sugar

½ c milk
½ tsp vanilla extract

Preheat oven to 350 degrees. Grease/flour 9×13 pan. Mix oil, sugar and 2 tsp of vanilla extract well. In another bowl combine flour, ½ c cocoa pwdr, bkg soda, and salt. Stir into sugar mixture, just a little at a time. Fold in zucchini and walnuts. The batter will be dry and crumbly, don't worry. Spread evenly in pan. Bake  at 350° for 25-30 min until the brownies spring back when gently touched. Cool.

Frosting: Melt together the cocoa powder and butter. Set aside to cool. Blend confectioner’s sugar, milk, and ½ tsp vanilla extract. Stir in cocoa mixture. Spread over cooled brownies.

Apple Spice Cake with Caramel Sauce

Recipe from Cat Wray

Mix wet ingredients together:

4 cup chopped apples

1/2 cup oil

2 cups sugar

2 eggs

Mix dry ingredients in a separate bowl:

2 cup flour

2 tsp cinnamon

1 tsp salt

2 tsp baking soda

Combine wet and dry ingredients.

Add:

1 tsp vanilla

1/2 cup nuts (optional) 

Pour into a greased 9x13 pan. Bake at 350 degrees for 40-45 minutes.

Caramel Sauce

1/4 c. butter

2 Tbsp milk

1/2 c. brown sugar

Cook for 1 minute and pour over individual pieces. Serve with whipped cream or ice cream. Delicious!!

Pumpkin Bundt Cake with Cinnamon Honey Butter

Photo Source

Recipe from Annette Jeppson

2-1/4 c. sugar
1 c. vegetable oil
3 large eggs
3 c. flour
2 t. baking soda
2-1/2 t. pumpkin pie spice
1/2 t. salt
1-15 oz can (or 2 cups) pumpkin

Preheat oven to 350 degrees. Coat a 10-inch bundt pan with cinnamon pan rub (see below). Be sure to cover all areas. A soft brush works well for this.

Combine sugar and oil until thoroughly blended. Add eggs, one at a time, beating after each addition. In a medium bowl, sift together flour, baking soda, pumpkin pie spice and salt. Add flour mixture to egg mixture alternately with pumpkin, beathing well after each addition.

Pour batter into prepared bundt pan. Bake in preheated oven for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes for rub to set before inverting onto a wire rack. Delicious as is, or serve Cinnamon Honey Butter (see below) on the side.

Cinnamon Pan Rub
Combine 1/4 c. softened butter, 1/4 c. sugar, 1 tsp. cinnamon. This is good with any bundt cake for a little spicy crunch.

Cinnamon Honey Butter
Combine 1/2 c. softened butter, 1/2 c. honey, 1/2 c. powdered sugar, and 1 tsp. cinnamon.

Frozen Pumpkin Dessert

Naiyana Harrison

I had this dessert recently at a Church activity. It was delicious!!!

Crust: 
2 c. graham cracker crumbs
1/2 c. melted butter

Combine together and press into a 9x13 pan. Freeze.

Once crust is frozen, spread 1-1/2 quarts of softened vanilla ice cream over the crust.

In a large bowl combine:
2 c. canned pumpkin
3/4 t. salt
3/4 t. ginger
3/4 t. cinnamon
1/4 t. nutmeg
1-3/4 c. sugar

Fold in 1/3 of a 12 oz. tub of whipped topping into the pumpkin mixture. Spread on top of the softened ice cream. Freeze.

When ready to serve, top with remaining whipped topping and chopped, toasted pecans.

Iced Pumpkin Cookies

Photo Source

YUMMY Recipe from my sister-in-law, Paige

2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla

Icing
2 cups powdered sugar
3 Tbsp milk (or more if needed)
1 tsp vanilla
1 Tbsp butter, melted

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt; set aside. 

In a medium bowl cream together butter and sugar. Add pumpkin, egg and vanilla. Beat until smooth. Add dry ingredients.

Drop spoonfuls onto a cookie sheet and flatten slightly. Bake for 15-20 minutes. Let cool.

To prepare icing, combine all ingredients and add milk as needed to achieve drizzling consistency. Drizzle icing over cooled cookies with a fork.

Quick Chili

Photo Source

Growing up, I was not a fan of chili. My handsome husband, however, loves it. He's not picky about it -- he even enjoys the cheap stuff from a can. I guess if I'm going to eat chili I want it to taste more "fresh" or homemade (and less like a chunky, gluey substance). I found some of these seasoning packets in our pantry, so I gave them a try. And guess what -- they made some seriously delicious chili!

Lucky for me, this chili not only tastes good, but it's the sort of meal you can whip up in minutes. Like, when you look at the clock and realize you've waited too long to start dinner and need something QUICK. I always love getting other people's ideas for fast, go-to meals, so that's why I'm sharing this. I never knew it existed until recently, and maybe I wasn't the only one. You could probably get creative and add things like extra beans, corn, bell peppers, or onions to the pot.

Serve it along side some tortilla chips or cornbread and ENJOY! It's a perfect Fall meal.

Recipe from the McCormick Chili Seasoning packet

1 pkg. McCormick Chili Seasoning Mix

1 lb. lean ground beef or turkey
2 cans (8 oz. each) tomato sauce OR 1 can (14 ½ oz.) diced tomatoes, undrained
1 can (15 to 16 oz.) kidney or pinto beans, undrained
Assorted Toppings: Shredded Cheese, Chopped Onions or Sour Cream

BROWN meat in large skillet on medium-high heat. Drain fat.

STIR in Seasoning Mix, tomato sauce and beans. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

Fluffy Pumpkin Pancakes

Photo Source

I make these dinner more often that I do for breakfast, but I love how much they taste and smell like Fall.

Recipe [adapted slightly] from This Week for Dinner

3 C buttermilk pancake mix

2 C cold water
2/3 C canned pumpkin

1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger

1 tsp baking powder

In a medium bowl, whisk all the ingredients until just blended (batter should have lumps). Spray heavy griddle or skillet with nonstick spray and heat griddle over medium heat. Drop 1/4 cup of batter onto griddle to form each pancake. Cook until edges are drying and bubbles start to pop, turn and cook a few minutes longer. Serve with lots of butter and maple syrup!