Yummy Chili Recipe

So, living in Michigan, I’m very used to the cold winter weather. But, still, there are those days you just want to curl up with a nice, piping hot cup of cocoa, bowl of soup or in my case – chili. I made some, for us, the other night. It was so good; I decided to share the recipe (my mom’s) with you.

Ingredients

  • 1 lb ground beef (or turkey)
  • 1-12 oz can tomato paste
  • 1-12 oz can dark red kidney beans
  • Cumin
  • Chili powder
  • Salt
  • Pepper

Directions

  1. Brown seasoned meat
  2. While meat is draining, combine tomato paste with 4 cups of water
  3. After mixture is dissolved, add meat and beans (drained)
  4. Add chili powder, salt & pepper, to taste
  5. Use cumin to thicken the chili
  6. Simmer for 1 hour
  7. Serve

So, there you have it… my mama’s chili recipe. You’ll end up with enough chili, to feed four. Enjoy!

Not your mama’s mac & cheese recipe (because it’s my mama’s).

(I’ve decided to participate in this week’s Mama Kat’s Weekly Challenge. The prompt I chose, was “Share a Thanksgiving recipe you will be cooking up this week.”)

Happy early Thanksgiving, everyone! I’m about to log off, and start cooking, so I thought I’d post my mom’s macaroni & cheese recipe. As we’ve gotten older, my cousins and I have been assigned various side dishes, to cook, for the holidays. My assignment is the mac & cheese.

(I’m cooking for two houses, so there are twice the ingredients.)

I normally use a 9 x 13 pan.

Ingredients:

  • 1-16 oz box of elbow macaroni
  • 1 stick of butter
  • 3 cups of milk
  • 2 cups of Velveeta
  • 1 ½ cups of shredded cheddar or Colby jack cheese (I use ¾ cup of each)
  • 1 egg (beaten)
  • Seasoned salt
  • Pepper
  • Onion salt

Directions:

  1. Preheat oven to 375 degrees
  2. Boil noodles
  3. Heat butter& milk in a pot
  4. Add Velveeta & 1 cup shredded cheese
  5. Let mixture melt
  6. Stir in (beaten) egg
  7. Add seasoned salt, pepper & onion salt to taste
  8. Stir mixture
  9. Pour enough mixture to coat bottom of pan*
  10. Put in ½ the noodles
  11. Add in more sauce & ½ of the left over shredded cheese*
  12. Add in the remaining noodles, sauce & shredded cheese*
  13. Bake, uncovered, for 35 – 40 minutes, at 350 – 375 degrees

 *Make sure mixture is all distributed evenly.

So, there you have it. If I remember, I’ll edit this post, to include a picture, of the final product.

Hope you all have an awesome Turkey Day, filled with laughs & love.

8 Resources for Healthy (& Fun) School Lunch Box Planning

Most of you know this September marked The Kid’s first day of school. And, since my parents watched him before, I had never needed to make a school lunch.  Up until this point, I’ve been doing the basics… sandwich, chip/crackers, cookies, juice – with a fruit cup for a.m. snack, and crackers/raisins/chips for his after school care snack.

As yummy as all that sounds [insert sarcasm], I’ve been searching for some more creative (but still healthy) alternatives. And, since I know a lot of my readers have similar problems, I’ve compiled a list of sites I found helpful. Now I’ll just have to find the extra time, to try some of them out.

 

 

How about you? How do you ensure a healthy variety, in your kids’ lunches?

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Eggsplat?

So, The Kid decided to “cook” dinner, this evening.  And, because The Hubster is just a big old kid, himself – he allowed it to happen.

This is what we were served:

He called it… Eggsplat. The ingredients include: water, Cheez-its, raisins & walnuts. Not quite sure, why he called it Eggsplat.

 

And, because The Hubster let it happen… he was forced to try it…

Bon appetit!