365 in 365

This recipe is easy to make and stretches a long way. You can adjust how spicy it is to your liking.

Ingredients

• 1lb. Ground Beef
• 3 tablespoons Chili Powder
• 1 tablespoon of Tumeric
• 1 teaspoon onion salt
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 1 clove garlic
• 1/2 small onion, diced
• 2 12-15 oz cans kidney beans
• 3 cups of rice
• 1 can tomato sauce
• 1 24-28oz Mexican Diced Tomatoes
• Hershey Cocoa Powder
• 1/4 cup of shredded cheese

1. Brown Ground Beef with onions and drain.

2. Put tomatoes, tomato sauce and kidney beans in a large pot over medium heat.

3. Add all spices and pressed garlic to the beans and tomatoes.

4. Add beef and stir until spices are mixed in.  Simmer on medium, stirring frequently for 25 minutes.

5. Prepare Rice as per package.  I use my Cuisinart rice cooker.. perfect rice every time!

6. Add one heaping teaspoon of unsweeted Cocoa powder to the Chili.

7. Serve chili over rice. Garnish with a sprinkle of cheese and parsley.

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By: Debbie C.

On The Banks Of Stony Creek

Ingredients:

• 3 cups milk
• 4 Tbsp. cornstarch
• 3 eggs, separated
• 1 tsp. vanilla
• sprinkle of salt
• 1/4 cup coconut flakes
• 3/4 cup sugar
• 1 cooked pieshell (deep dish)

1. Put 2 1/2 cups of  milk in a double boiler and heat.

2.  In a separate bowl beat the egg yolks.  Mix in the 1/2 cup of milk  and the salt. Add the sugar and stir.  Add cornstarch and beat until mixture is throughly mixed.

3. Stir mixture into the hot milk.  Cook on stovetop until thickened.  Add the vanilla and coconut.

4. Pour the coconut cream filling in a baked and cooled pie shell.

5. To make meringue beat egg whites until stiff, add 2 Tbsp. sugar and continue to beat.  Put meringue on top of pie and sprinkle with more coconut on top.

6. Bake at 375 until brown.

{ 4 comments }

By: Mrs. MoneySaver

www.mrsmoneysaver.com

This fabulous Chicken Tortilla Soup Recipe, sans the Tortillas looks just delish.

Ingredients

• 3 tablespoons canola or vegetable oil
• 1 tablespoon minced garlic
• 1 medium yellow onion, chopped
• 4 – 14.5 oz cans of diced tomatoes (about 58 oz total)
• 2 – 14.5 oz cans of corn (frozen works well too!)
• 2 – 15 oz cans of black beans
• 8 cups chicken broth
• 1/2 tablespoon cayenne pepper (or to taste)
• 1 tablespoon ground cumin (or to taste)
• 1 teaspoon dried bay, chopped bay leaves (you can substitute whole leaves if that’s what you have on hand)
• 1 tablespoon chili powder
• 1 small bunch of cilantro, chopped
• 1 lb boneless, skinless chicken breast
• Juice from one lime

1. Heat oil in large pot over medium heat.

2. Saute onion for 2 minutes, then add garlic. Saute for additional minute.

3. Add tomatoes, beans, corn, broth, bay leaves, chili powder, cayenne pepper, cumin, and cilantro. Bring to a boil.

4. Add raw chicken and reduce to medium-low heat. Cook for approx. 30 minutes, or until chicken is thoroughly cooked. As chicken breast sizes vary, so will cooking times.

5. After chicken is cooked through, remove chicken from pot and allow to cool for 10 minutes.

6. Shred chicken and place back in pot.

7. Add lime juice.

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