Cincinnati Chili

2 1/2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 1/3 (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/4 teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

Brown the beef lightly.
Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Cornmeal Nugget Muffins

1 cup water - boiling
1/2 cups yellow cornmeal
1 tsp salt
2 cups flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 egg
1/3 cup melted butter

Preheat oven to 375. Grease muffin tins, and a baking sheet.
In a small bowl stir together the boiling water, cornmeal and 1/2 tsp salt. Don't worry if some small lumps remain in the mixture. Spread in a thin layer on the prepared baking sheet and bake until golden brown - about 25 minutes. Cool completely, then crumble into small pieces.
In a medium bowl mix the flour, sugar, baking powder, baking soda, and the remaining 1/2 tsp salt. Set aside. In a small bowl whisk together buttermilk, egg and melted butter until smooth. Add to the dry ingredients along with the cornmeal. Stir until blended.
Spoon into muffin tins. Bake 20 minutes.

Chicken Enchilada Soup

1 lb boneless/skinless chicken

1 Tbs vegetable oil

1/2 cup diced onion

1 clove garlic-minced

1 quart chicken broth

1 cup masa harina(corn flour)

3 cups water-divided

1 can enchilada sauce

2 cups cheddar cheese-shredded

1 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1 can black beans

1 can corn

In a large pot over medium heat cook chicken in oil until well browned on all sides.  Remove and set aside.  Cook onion and garlic in remaining oil until onions are translucent.  Pour in chicken broth.  In a bowl, whisk masa harina and 2 cups water until well blended.  Add the masa harina slowly to keep from getting lumpy.  Pour into pot with remaining cup of water, enchilada sauce, cheese, salt, chili powder, cumin, black beans, and corn.  Bring to a boil. Shred chicken and add it to the pot.  Reduce heat and simmer 30-40 minutes until thickened.  

May also be cooked in slow cooker. Follow directions for chicken.  Cook onions and garlic and place in slow cooker.  Add all other ingredients as directed except do not add the cheese until 15 minutes prior to serving.

Apple Pancakes

6 eggs

1 1/2 cups milk

1 cup flour

3 Tbs sugar

1 tsp vanilla

1/2 tsp salt

1/4 tsp cinnamon

1/2 cup margarine

2 apples

5 Tbs brown sugar

Melt margarine in 9x13 inch pan at 425 degrees.  Make sure it doesn't burn.  Peel and thinly slice apples.  Place in melted margarine.  Return to oven until margarine sizzles.  Do not brown.  Mix eggs, milk, flour, sugar, vanilla, salt, and cinnamon.  Pour over apples and sprinkle with brown sugar.   Bake for 20 minutes or until done.

Cinnamon Pull-A-Parts

25 frozen Rhodes rolls

1/2 cup brown sugar

1 sm pkg cook and serve butterscotch pudding

1 tsp cinnamon(or more if you'd like)

1/2 cup margarine or butter-melted

Place frozen rolls in greased bundt pan.  Mix brown sugar, pudding mix, and cinnamon together and sprinkle over rolls.  Pour butter over top.  Allow to raise(overnight works best).  Bake for 30 minutes at 325 degrees.  Once cooked dump onto large cookie sheet or platter.  Best served warm.

Beef Chimichangas

1 lb ground beef

1/2 cup finely chopped onion

1 can refried beans

2/3 cup salsa

1 1/2 tsp chili powder

2 cloves garlic-minced

1/2 tsp ground cumin

1 1/2 cups cheddar cheese-shredded

flour tortillas

2 Tbs butter-melted

In a skillet brown beef and drain.  Stir in onions and beans, salsa, chili powder, garlic, and cumin.   Place about 1/2 cup of mixture onto tortillas.  Fold and place seam side down on baking sheet.  Brush with butter.  Bake at 375 degrees for 25-30 minutes.  Serve with sour cream and guacamole.

These may be frozen prior to baking in a freezer container.  Thaw in refrigerator prior to baking.

Chicken Chimichangas

2/3 cup picante sauce or salsa

2 tsp cumin

1/2 tsp oregano

1 1/2 cups chicken-cooked and chopped

1 cup cheddar cheese-shredded

2 bunches green onions-chopped

1 can refried beans

flour tortillas

2 Tbs butter-melted

Mix all ingredients except tortillas and butter.  Place about 1/2 cup mixture in center of tortilla. Fold and seal.  Place seam side down on baking sheet.  Brush with margarine.  Bake at 400 degrees for 25 minutes.  Garnish with additional cheese and green onions.  Serve with sour cream and guacamole.

Cowboy Caviar

1 can shoepeg corn-drained

1 can black eyed peas-drained

1 tomato-chopped

1/2-1 bunch cilantro

1 small bunch of green onions-chopped

2 avocados-chopped

1 tsp cumin

1/8 tsp pepper

3/4 tsp salt

1/4 cup red wine vinegar

1/4 cup olive oil

2 cloves garlic-minced

Mix well and serve with tortilla chips.