All In A Days Work

Ingredients:

-3 Large Chicken Breasts (Cut up is easiest, otherwise you can wait and shred it)
-3 10 ounce cans of Reduced Sodium Chicken Broth
-1 12 ounce can of diced tomatoes, drained
-1 can of reduced sodium black beans
-1 6 oz can of tomato paste
-1/2 cup diced onions
-1/2 cup diced green pepper
-2 Fresh Jalapeño peppers diced
-1/4 tsp cumin
-1/2 tsp Cayenne Pepper Seasoning
-1/2 tsp onion powder
-Salt and Pepper to taste
-Shredded Cheese (for topping)
-Sour Cream (for topping)

instructions:

-Combine all ingredients for soup in crockpot
-Cook on High for 3 hours
-Top with cheese and sour cream
-Enjoy!

Sometimes you just need something sweet – and these Reese’s peanut butter cups will curb that sweet tooth in a heartbeat!

Ingredients:

20-22 Reese’s Peanut Butter Cups
3 Cups of Milk Chocolate Chocolate Chips
1 14oz can of Sweetened Condensed Milk

Directions:

Line a 9×9” pan with wax paper. Place the peanut butter cups in an even layer on the bottom of the pan. (I used 15 on the bottom)

Place chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together.

Once everything is melted together, spread evenly over peanut butter cups in prepared pan. Immediately sprinkle with the crumbled Reese’s, pressing them lightly into the fudge. Cool until firm. I like to cool the fudge on the counter until it’s room temperature, then cover with plastic and place in the refrigerator to harden completely. Cut into squares and serve.

If you are lucky enough to have a local Skyline Chili restaurant near you, you’ve probably had this tasty treat before. Skyline Chili Dip is a family favorite that I love to make at social gatherings, and that I always leave with a empty dish! You can make your own homemade chili (I have the recipe on the blog here) or if you are strapped for time try canned or frozen Skyline Chili that you can pick up at your local grocer (or even online).

INGREDIENTS:
Chili
Cream Cheese
Shredded Cheese
Tortilla chips or Fritos

Pre-heat oven to 350 degrees.

In dish, spread cream cheese evenly on the bottom

Pour chili over cream cheese

Pile high with your favorite shredded cheese

Put in oven for 10 – 15 minutes

Enjoy with tortillas or fritos (I notice the scoops work the best)

In the Cincinnati area you’ll hear a lot of talk about Chili spaghetti. It’s a popular dish with a special chili served over spaghetti noodles, with lots of shredded cheese on top and sometimes beans, onions, etc.
Not only is the chili used for the famous Chili spaghetti, but it’s used on hot dogs, and in chili dips and it’s absolutely delicious. If you aren’t lucky enough to have one in your area, (or you don’t have a local store that carries the frozen or canned options) give this recipe a try!

• 1 quart cold water
• 2 lbs ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp unsweetened cocoa
• 1/4 cup chili powder
• 1 tsp cayenne
• 1 tsp ground cumin
• 2 tbsp cider vinegar
• 1 whole bay leaf
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 1 1/2 tsp salt
• cooked spaghetti to serve chili over, optional

  

1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
2. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
3. Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.