- Nov 24, 2019
Family means the world to me, and I learned that from my mom. Growing up in the south, almost every holiday involved food in some way. We sat down for dinner almost every night, whether it was fancy and complicated, or a simple meal. My mom was an amazing cook, unfortunately not something that I inherited:( Much of what she made was either too difficult or too messy for me to ever attempt! Simply put, if it had more than a handful of ingredients, I was out. I have collected and perfected some of her simpler recipes and I am sure she would be proud even though they are basic… having two kids and going in a million directions, I wouldn’t have time for anything more complicated anyway. One bonus, minus the Fritos and Saltines, this is gluten-free! This chili is one of my favorites that we would often have on Halloween so we could get out of the house fast and on to trick or treating or the night before Thanksgiving to keep things easy as we prepared for Thanksgiving Day!
My Mom’s Favorite Chili
4- servings
Ingredients:
1-pound ground beef or more, if desired
2 15 oz. cans chili beans in sauce
One large can/jar tomato juice (more if you prefer a thinner consistency)
Chili powder (Start with 1 ½ tablespoons and season to taste)
Salt
Pepper
Cayenne pepper (if desired)
Optional Toppings:
Shredded cheddar cheese
Sour cream
Chopped green onions
Cilantro
Fritos or Saltine crackers
*You can sauté ¼ cup diced onion with the ground beef, if desired (I love it but my kids don’t!)
Directions:
1. Brown ground beef over medium heat in a large stockpot
2. Season ground beef with chili powder, salt and pepper to taste
3. Drain any excess fat leaving at least a tablespoon in the pot
4. Add the two cans of chili beans and tomato juice
5. Stir to mix, cover and let simmer covered for about 15 minutes over medium-low heat, stirring occasionally
6. Taste, adding additional seasoning if needed
7. Add cayenne pepper in small amounts, to taste, if desired
8. Serve with optional toppings and either Fritos or Saltine Crackers
9. Enjoy!
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- Nov 23, 2019
Alexa Dot
One of my favorite gift ideas!
The amazon dot is the perfect little helper to an answer or song on demand. I have one in my bathroom and in my office. With a 3-minute set-up, she can do a long list of things.
Things that I have figured out how to do: I can check the weather, get the latest news, listen to any song that I want, check the time, set a timer, and make a to do list or a grocery list that goes straight to my phone. My FAVORITE thing... she will play soothing rain sounds all night long:)
She can even call or message someone for you, something I haven't figured out yet, but is another great feature. I am still learning! I love it. I actually take it with me when I travel. She is the best and I just got her for only $29.99 (regularly $49)... watch for sales, which happen frequently especially this weekend!
- Nov 20, 2019
Loving Tradition
This is a relatively easy recipe but once my kitchen starts to smell like pumpkin pie, I’m transported back to holidays when my mother and grandmother were the ones doing the cooking and I was the official “taster.” The spices in the pie are balanced delicately so that the flavors aren’t camouflaged under a blanket of cinnamon.. My grandmother would never have considered any crust but homemade, but any refrigerated pre-made crust works for me!
Grandma's Pumpkin Pie
Ingredients:
3/4 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 large eggs
One (15 oz.) can unseasoned pumpkin
One (12 oz.) can evaporated milk
One unbaked 9 inch (4-cup volume) deep dish pie shell
Whipped cream (optional); I use homemade and go light on the sugar and heavy on the vanilla.
Directions:
Combine sugar, spices and salt in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Preheat oven two 425° F, bake in 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for two hours.
Serve immediately or refrigerate. My favorite, is warm!
Top with whipped cream before serving.
