Chili

Best Chili I Ever Ate


2 Tbs oil
2 lbs ground Venison ( any ground meat ) 1 cup chopped onion
1 red or green bell pepper, chopped
16 oz can diced tomatoes
16 oz can tomato juice
16 oz can pork and beans
16 oz can kidney beans
1 - ½ tsp salt
1 Tbs garlic powder, Chili powder, & crushed red pepper
1 cup grated cheddar cheese
2 cup corn meal mix
15 oz can creamed corn
½ cup milk
½ cup sugar

Preparation : Brown meat in oil. Place in large pot, add onion, peppers, tomatoes, juice, beans, salt, garlic, chili powder, and crushed pepper. Cook on medium heat for 30 minutes, stirring occasionally. In separate bowl combine cornmeal, cream corn, milk, and sugar. Pour chili in deep 9x13 inch baking dish. Sprinkle with cheese. Pour cornmeal mixture evenly over top of chili. Bake in 400 degree oven for 35 minutes, or until cornbread is golden brown. Serves 6.

Honey Garlic Meatballs

Honey Garlic Meatballs

2 lbs. of lean ground beef
4 slices of fresh bread torn into crumb small maybe

2 large eggs
1 tsp. of salt
Meatballs
1/4 tsp. of cayenne pepper ( optional)


Sauce

1 tbsp. of margarine
8 garlic cloves minced
14 oz. can of stewed tomato with juice pureed ( I like it left in chunks)
3/4 cup of liquid honey
2 tsp. of cornstarch
1/4 cup of soya sauce


Combine meatball ingredients in a large bowl. Mix well Form into 48 1 1.2 inch balls. Bake on a ungreased baking sheet in a 500F oven for 10 - 12 minutes.
Remove from sheet and drain grease put in a 2 quart casserole dish.
Melt margarine in a sauce pan . Saute the garlic until soft but not browned. Add the tomato and honey. Mix the cornstarch with the soya sauce and stir into the tomato mixture. Bring to a boil Reduce heat. Simmer uncovered for 10 minutes, stirring frequently. Pour the thickened sauce over the meatballs. Bake uncovered in a 350 oven for 20 minutes until the meatballs are glazed.

Note from Sassylass: This is a recipe my son gave me.. now I cheated and put the cooked meatballs in a crock pot and pour the sauce over them to save heating up the kitchen .

Lemon Bread

Lemon Bread

1 package Lemon cake mix

3 oz. package instant lemon pudding

1 cup water

4 eggs

½ cup oil

Combine all ingredients and mix well. Pour into 3 greased loaf pans and bake at 350° for 35 to 40 minutes.

While warm, mix ¼ cup sugar and ¼ cup lemon juice and pour over the bread.

Chocolate Marshmallow Squares

These are sinful....rich ..and oh so good!!! Cut them in small pieces and hide them!! I like to put them in the freezer and take out as needed..

Chocolate Marshmallow Squares

1 ½ cups of semi sweet chocolate
1 ½ cups of butterscotch chips
4 cups of icing sugar
4 eggs
2 cups of margarine

Line a 9 x 13 pan with graham wafers.
Melt chips, icing sugar, margarine and eggs together stirring often. Remove from heat and cool about 5 min. Mix in 8 cups of miniature marshmallows. Pour over wafers in pan. Cool. May be frozen.

Make sure you cool it for the 5 min or the marshmallows will melt...you want the marshmallows to keep their shape not melt.

Chocolate Zucchini Cake

With all the zucchinis coming on in the garden I thought you might like this recipe. Tis delicious!!

2 1/2 c all purpose flour
1/2 c cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup butter
2 c sugar
3 eggs
2 tsp vanilla
2 c of shredded zucchini
1/2 c milk.
1 c chopped walnuts or pecans.

Preheat oven to 350.
Combine butter,sugar and eggs add vanilla stir in zucchini and milk Add dry ingredients and nuts last.
Pour batter into a greased and floured 10 inch tube or bundt pan.
Bake 50 min . Test at 45min.
Can add a glaze but this is nice just the way it is.
Less calories too..so we can have two pieces LOL

Zucchini Dessert Squares

Zucchini Dessert Squares

4 cups of all purpose flour
2 cups of sugar
½ tsp. of cinnamon
½ tsp of salt
1 ½ cup of cold butter or margarine

FILLING

8-10 cups of cubed, peeled and seeded zucchini (4-5lbs)
2/3 cup of lemon juice
1cup of sugar
1 tsp of cinnamon
½ tsp of nutmeg

In a bowl, combine flour, sugar, cinnamon an salt. Cut in butter until crumbly; reserve 3 cups. Pat remaining crumb mixture into the bottom of a greased 13x9x2 baking pan
Bake at 375 for 12 min.
Meanwhile, for filling, place zucchini and lemon juice in a saucepan and bring to a boil. Reduce heat, cover and cook for 6-8 minutes or until zucchini is crisp tender. Stir in sugar, cinnamon and nutmeg, cover and simmer for 5 minutes. (Mixture will be thin)
Spoon over crust put rest of topping on and bake 350 for 40-45 min.

Zucchini Peach Jam

Zucchini Peach Jam

Peel & grate zucchini
6 cups of zucchini
6 cups of white sugar
3/4 cup of crushed pineapple with juice
½ cup of lemon juice
1 peach jello powder

Stir zucchini and sugar together till boiling....boil for 15 min.

Add pineapple and lemon juice

Return to boil 6 min. Stir in jello powder until dissolved Pour into jars

Makes 6 pints