No time for a school update this weekend! We’re headed to our second pot-luck of the weekend, and have the temple dedication and dinner with friends tomorrow! Today we did our twice yearly rotation of hand-me-downs, made a second batch of Yeye’s chili and Chocolate Chocolate Chip Cake Cookies. The house smells fabulous! Hope everyone enjoys their weekend!!
Here are the recipes copied from my facebook page!
Yeye’s Chili Beans
Warning: Use a LARGE pot!
2 lb. ground beef (Season with lawry’s season salt!)
(About the meat: When we make this for our family we use no meat what so ever. Still yummy! When we make it for pot lucks, we sometimes use 2 lbs beef and sometimes 1 lb. beef and 1 lb. Jimmie Dean’s Hot sausage.)
2 c. chopped onion
1 c. chopped celery
1 can tomato soup
1 can tomato paste
1/2 c. ketchup
1/2 c. brown sugar
2 tsp. liquid smoke
1/2 c. chopped green pepper
2 cans 16 oz. Black Beans
1 can 16 oz. Wax Beans
2 cans 16 oz. Chili Beans
1 can 16 oz. of your favorite Pork and Beans (remove the chunck of fat)
1 can Garbanzo Beans
2 cans Kidney Beans
creol spice to taste (or tabasco, etc.) (I use 2 T. chili powder & about 5 sprinkles of tabasco)
Mustard to taste (I use 1/2 a tsp.)
In large dutch oven, brown beef, drain fat. Add onion & celery; cook until tender. Stir in soup, tomato paste and ketchup; simmer 15-20 minutes. Add all remaining ingredients; stir will. Bake, uncovered at 350 for 1 hoour. (Or cook on very low heat on stove.) Makes about 25 servings.
Anne here: I like it without the brown sugar and with Jimmies Hot sausage for 1/2 the meet.
Chocolate Chocolate chip Cake Cookies
1 cup unsalted butter
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup unsweetened cocoa powder
1 cup chopped walnuts
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.
In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.
Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined – about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.
Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.