Slow Cooker Chili

Joni, gave me this Recipe, it was good, but makes a TON so I would suggest splitting it in half. Also plan on having gas for a couple days.

Makes 8 (1-cup)Servings
Prep time: 10 Min
Cook Time 8 hours on low OR 4 hours on high

Ingredients
2 lbs lean ground beef OR ground turkey
1 package McCormick Slow Cookers Chili Seasoning
2 cans (14 1/2 oz EACH) diced tomatoes, undrained
2 cans ( 16 oz EACH) Kidney beans, drained
1 can (15 1/2 oz) tomato sauce

Directions
1. Brown ground beef OR turkey in large skillet on medum-high heat. DRAIN FAT.
2. Place beef, Seasoning, tomatoes, beans and tomato sauce in slow cooker. Stir until well mixed. Cover
3. Cook 8 hours on low OR 4 hour on High. Stir before serving Serve with shredded cheese, if desired.

Tips
Slow Cooker Tip: For best results, do not remove cover during cooking

Nutritional information
per serving

Calories ; 282
Fat: 10 g
Carbohydrates :20g
Cholesteral 69 mg
Sodium: 1057 mg
Fiber 7g
Protein: 28 g


Ok so after looking at that I'm feeling fat.... ha ha
The next day I used the chili for Navajo tacos. here's an easy recipe for the flat bread

2 cups flour
2 Tsp baking powder
1 cup water
1/2 cup olive oil

1. Mix all but alive oil
2. heat olive oil in skilit on medium high
3 flatten into 4 tortillas
4 fry until golden brown & flip

Honey Garlic spare ribs

I Tried this recipe and I think that any meat would be great with the honey garlic sauce. (taste a little like sweet and sour sauce)

4lbs pork spareribs, cut into serving size pieces.

1/4tsp pepper

Salt

Garlic powder

1/2 c. honey

3 TBSP Cider vinegar

1/4 C. Soy Sauce

3 gloves of garlic minced

Season ribs with salt, garlic powder, and pepper arrange in a 9x13 in baking dish. Cover with foil and bake at 325 for an hour or until tender, drain off liquid. In a sauce pan combine honey vinegar, soy sauce, and garlic, bring to boil, reduce heat to simmer for 5 min. drizzle mixture on ribs and bake for 30 min at 350 degrees. baste Ribs frequently.

Amish White Bread

2 cups warm water
2/3 cup White sugar
1 1/2 TBSP active dry Yeast
1 1/2 tsp salt
1/4 cup oil
6 cups flour

1. In a large bowl dissolve sugar in warm water and then add yeast. Allow yeast to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix flour one cup at a time. knead on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat cover with a damp cloths. Allow to raise until doubled in bulk about one hour.
3. punch dough down. Knead for a few min. and divide in half. Shape into two loaves and place into two well oiled 9x5 loaf pans. Allow to raise 30 mins or until dough is 1 in. about pan.
4. Bake 350 for 30 min

Zucchini cupcakes with Carmel frosting

Ingredients
3 eggs
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini

CARAMEL FROSTING:
1 cup packed brown sugar
1/2 cup butter
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar
Directions
In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.
This is from a Taste of Homes Contest contestant.

Really easy bread sticks

1 cup Warm water
3 TBSP Brown sugar
1 tsp Salt
1/4 cup oil
3 cups of bread flour
2 1/2 tsp yeast

1. mix up dough using favorite method, bread machine, mixer or by hand.
2. roll out into a rectangle.
3. cut into strips
4. give each strip a twist and put on a greased cookie sheet
5. Let it rise for 20 minutes or longer if you have time.
6. Bake 375 for 10-15 min.
7. brush with butter, sprinkle with parmesan cheese, and some garlic salt.

Salsa Chicken over rice

2 cups of cooked rice
1 TBSP vegetable oil
1 lb skinless chicken breast, cut into strips
1 medium onion
1 small red bell pepper
1 cup Chunky Salsa
1/2 cup shredded Mexican blended cheese
sour cream (opt)
chopped fresh cilantro (opt)

Heat oil in large skillet over medium heat. Add chicken, onions, and bell pepper; cook until chicken is no longer pink.

Stir in Salsa bring to boil. Remove from heat sprinkle with cheese. Cover and let stand for 5 min until cheese is melted.
serve over rice. Garnish with sour cream and cilantro.

Strawberry muffins

1/4 c. Oil
1/2 c. Milk
1 egg
1/2 tsp Salt
2 tsp Baking powder
1/2 c. Sugar
1 3/4 c. Flour
1 c. Strawberries
Preheat oven to 375
In a small bowl mix oil milk and egg. Large bowl mix flour, salt, baking powder, sugar, and toss in chopped strawberries. Mix both bowls together and bake.