Mexican Chili

1 1/2 lbs ground chuck
1 small onion, diced
1-2 cloves garlic, minced
1/2 of small bell pepper (any color) chopped
1 15 oz. can black beans, rinsed and drained
1 can chili or pinto beans, drained
1 15 oz. can crushed tomatoes
1 can mexicorn, drained
1 can diced tomatoes and green chilies
1 package taco seasoning
salt and pepper to taste
Garnishes: Mexican blend shredded cheese, cilantro, sour cream, salsa,

Brown beef with onion and garlic. Drain. Add taco seasoning and water
as directed on seasoning packet. Simmer for a few minutes.  Add all other ingredients
and let simmer for at least half an hour.  You may add the beef to a crock pot along with
all other ingredients and cook on low for several hours.  Serve with garnishes and crackers
or cornbread.

Dorito Salad

1 lb. ground chuck
1 package taco seasoning
1 can chili beans, ranch style, or black beans
1 head iceberg lettuce, shredded
1 tomato, chopped
1 bell pepper green or yellow, diced
1 small onion, chopped
2 cups shredded cheddar cheese
1 bag Doritos, crushed
Note: I used leftover chili for this recipe
which had corn in it.

Brown ground chuck and drain. Add taco seasoning and water as called for on seasoning packet. Simmer for a couple of minutes. In a large bowl, add lettuce, tomato, onion, beans,  bell pepper and cheese.  Add meat mixture and toss together with about a half cup of Catalina Dressing.  Mix in Doritos and serve immediately.

Fire and Ice Pickles

2 jars bread and butter pickle slices or dill pickle slices
3 cups sugar
couple of dashes hot pepper sauce
generous dash red pepper flakes
2 cloves garlic, peeled and chopped

Drain juice from pickles.  In a bowl, mix all ingredients except garlic cloves together.  Let stand for 2 hours, stirring occasionally. Spoon pickles evenly into  2 jars. Add a garlic clove to each jar. Store in refrigerator
for one week before serving.  Keep refrigerated.

Chocolate Chip Cookies

There's nothing much better than a warm chocolate chip cookie right out of the oven.  Here is a simple homemade version to try.

Preheat oven to 350 degrees

Ingredients:
1 stick butter at room temperature
1 large egg
1 tsp real vanilla extract
pinch salt 
1 cup chocolate chips 1/4 cup brown sugar
1/4 cup sugar
1 1/2 cups self rising flour

Mix together butter and sugar.  Mix in brown sugar and vanilla. 
Add egg and mix.  Mix in flour and then chocolate chips.
Bake at 350 for 8-12 minutes or until golden. Watch them so they do
not over bake.

Chicken and Pesto Tortellini

Chicken and Pesto Tortellini

2 cups cooked, diced chicken breasts
1 package frozen cheese filled tortellini
1/2 cup frozen green peas, thawed
1 cup real mayonnaise
1/4 cup pesto
salt and pepper to taste.

Cook Tortellini according to package directions. Drain and pour into a large
bowl.  Allow tortellini to cool.  Gently stir in Cooked chicken and remaining
ingredients.  Cover and refrigerate.  Serve chilled with wheat crackers or
hot with warm crusty bread.

Slow Cooker Chicken Teriyaki

I like using the slow cooker anytime of year. It makes dinner time so much
easier. This recipe for Slow Cooker Chicken Teriyaki has just a few ingredients
and makes your house smell really good while it is cooking.

Ingredients

4-5 Boneless, skinless chicken breasts
1 bottle Teriyaki Sauce (Honey Teriyaki is best)
1/4 teaspoon ground ginger
2 tablespoons brown sugar
few dashes garlic and onion powder
green onions and sesame seeds for garnish

Wash chicken and place in the bottom of crock pot.  Cover with teriyaki sauce,
ginger, brown sugar, and garlic and onion powder.  Cook on low heat for
6-8 hours or high heat for 4 to 5 hours. Make sure you do not overcook as all
slow cookers cook differently.  Top with Diced green onions and sesame seeds,
if desired.

Ranada's Pimento Cheese

My cousin Ranada shared her recipe for pimento cheese with me recently.  She has been known to throw some great parties, especially at Halloween. I haven't seen her in years, but when I make this recipe, I think of her and memories from long ago.

Ranada's Pimento Cheese

1 8 ounce bag shredded cheddar cheese
1 8 ounce bag shredded pepper jack cheese
1 small bag chopped pecans
1 bottle real bacon pieces
1 jar chopped pimentos
Real Mayonnaise to texture
Dash Worcestershire sauce and a splash
of olive juice if desired

Mix all ingredients together in large bowl.
Cover and refrigerate. Serve with crackers, celery, or as a sandwich
spread.

Lemon Blueberry Bread is a real treat at breakfast time, but can be enjoyed anytime of day.

Lemon Blueberry Bread

Ingredients:

1 box white cake mix
1 small box instant lemon pudding
1 pint fresh blueberries
1 teaspoon lemon zest
1/2 cup oil
1 cup water
4 eggs
3-4 tablespoons lemon juice
1 can sweetened condensed milk

Preheat oven to 350 degrees

Mix all ingredients together except blueberries.  Once mixed well, gently fold in blueberries.
Pour batter into well greased loaf pan (s).  Bake for 40-45 minutes.  Drizzle with sweetened
condensed milk if desired before serving.