My Perfect Work Shoe.
Assuming I can find them anyway. I am being thwarted while trying to order these, in Black. I ordered them from Shoes.com and just got a cancellation notice. Zappos has them, but they’ll cost more.
Love them. Must have them.
Chili & Cornbread
Last night for dinner we had a family favorite: chili and cornbread. The cornbread was my idea. For full disclosure purposes, I’d made the chili a few weeks ago and froze the leftovers. The cornbread was fresh.
Crockpot Chili
Adapted from Dorothea’s Slow Cooker Chili in Fix it and Forget It: Feasting with your slow cooker.
Ingredients:
- 1 lb ground beef
- 1/2 an onion, chopped
- 2 medium green peppers, chopped
- 3 ribs celery, chopped
- 2 15 1/2 oz cans red kidney beans
- 1 can diced tomatoes
- 6 oz can tomato paste
- 2 cloves minced garlic
- 2 Tbsp chili powder
- 1 1/2 tsp. salt
Directions:
- Brown beef in a skillet. I salt and pepper the beef as it’s browning, and throw in some Italian herbs. Drain.
- Combine all ingredients in slow cooker.
- Cover. Cook on low for 8 to 10 hours.
This freezes pretty well, which is good since it makes way more than we can eat in one meal. Should serve 8 – 10.
Cornbread
This recipe was adapted from one I found online. Unfortunately, I don’t have the source to share. I scaled it to fit in an 8×8 pan.
Cornbread, hot from the oven
Ingredients:
- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 3/4 cup & 1 Tbsp & 1 tsp. Milk
- 1 cup and 3 Tbsp flour
- 1/2 cup cornmeal
- 2 & 1/4 tsp baking powder
- 1/2 tsp salt
Directions:
- In a mixing bowl, cream butter and sugar.
- Combine the eggs and milk. Combine the flour, cornmeal, baking powder and salt. Add to creamed mixture alternating wet and dry.
- Pour into a greased 8 x 8 pan.
- Bake at 400 degrees F for 22-27 minutes. Cut into squares and serve.
We got 16 smallish squares from the pan.
Me, I like to put the cornbread on the bottom, top it with chili and then sprinkle some cheddar cheese on top of that. Cuz really, everything’s better with cheese.
See for yourself:
Finished Product
Printable Recipes: crockpot-chili and cornbread
Avon Walk for Breast Cancer
My friend Lisa is doing an Avon Walk for Breast Cancer. She really could use some support. If you can help her out, please visit her page: Avon Walk for Breast Cancer. You’d be helping out a great cause.
Oatmeal Chocolate Chip Cookies
Again, I just found one on the internet to use, and it happened to be this one from Land O’Lakes.
BEST EVER OATMEAL COOKIES
Preparation time: 45 min Baking time: 8 min
Yield: 4 dozen cookies
Ingredients:
3 cups uncooked quick-cooking oats
2 cups firmly packed brown sugar
1 cup LAND O LAKES® Butter, softened
2 eggs
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Heat oven to 375°F. Combine all ingredients except flour in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour by hand until well mixed.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake for 8 to 12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
VARIATION: Chocolate Drizzled Oatmeal Cookies. Prepare and bake cookies as directed above. Melt 1/2 cup real semi-sweet or milk chocolate chips and 1 tablespoon vegetable shortening. Drizzle mixture over cooled cookies.
TIP: Stir in 1 cup of one of the following ingredients: mini real semi-sweet chocolate chips, raisins, chopped mixed dried fruit, sweetened flaked coconut or chopped pecans. Bake as directed above.
TIP: Dough is best when baked the day it is made. If dough is stored in the refrigerator, the oats absorb liquid and cause the cookies to be dry.
Nutrition Facts (1 cookie): Calories: 80, Fat: 3.5g, Cholesterol: 15mg, Sodium: 75mg, Carbohydrates: 12g, Dietary Fiber: <1g, Protein: 1g
Printable Recipe: oatmeal-cookies
My Notes: I had extra chocolate chips from the fudge I made, so I threw those in. Despite the fact that my husband loves oatmeal raisin cookies, I couldn’t bring myself to make any. I loathe raisins, well any kind of dried fruit, actually. So I wanted to be able to eat them too!
I did freeze these cookies, despite the warning about it being best the day they are made. I made the dough, portioned it out on cookie sheets and stuck them in the freezer until they were firm. Next, I transferred the semi-frozen cookies to a Ziploc bag and kept it in the freezer for about 2 weeks before we baked them. I didn’t defrost, just added a little extra time onto the baking time. They turned out delicious, and not at all hard or dry.
Meredith’s Fudge Recipe
My friends this weekend all praised the baked goodies I made for the New Year’s Eve party. I kind of hated to admit that I use regular recipes and didn’t come up with them on my own. But I’ll be upfront and I’m posting the recipes here.
CARNATION® Famous Fudge (From the evaporated milk label)
Preparation Time: 10 min
Cooking Time: 6 min
Cooling Time: 2 hrs refrigerating
Servings: 24 servings (2 pieces per serving)
Ingredients:
1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
Directions:
LINE 8-inch-square baking pan with foil.
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
FOR MILK CHOCOLATE FUDGE:
SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) NESTLE® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels.
FOR BUTTERSCOTCH FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Chocolate Morsels.
FOR PEANUT CHOCOLATE FUDGE:
SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Chocolate Morsels and 1/2 cup chopped peanuts for pecans or walnuts.
Nutritional Info:
Calories: 140 Calories from Fat: 40 Total Fat: 4.5 g
Saturated Fat: 2.5 g Cholesterol: 5 mg Sodium: 40 mg
Carbohydrates: 23 g Dietary Fiber: .5 g Sugars: 21 g
Printable Recipe: fudge
My Notes: I use a small jar of marshmallow creme and Ghirardelli chocolate chips for this recipe. Otherwise, just the same. Also I leave out the nuts. Too many people with nut allergies in my family. I’ve also frozen my fudge. I chilled it in a silicone muffin pan, wrapped each piece in wax paper, then foil and put it in a Tupperware container in the freezer. I then defrosted in the fridge prior to using.
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