COLD DAY CHILI

COLD DAY CHILI

From Allie Toms Troyer

1 lb. ground beef or ground turkey
1 onion, finely chopped
1 green pepper, finely chopped
1 T. jalapeno, finely chopped
1 can whole kernel corn, drained
2 cans Mexican style tomatoes, like Rotel (undrained)
2 (8 oz.) cans tomato sauce
2 T. chili powder
2 T. cumin
1 t. salt
1/2 t. ground red pepper (cayenne)
1/2 t. paprika
1 can kidney beans, drained, rinsed
1 can black beans, drained, rinsed
1 cup water

Cook ground meat with onions and peppers; drain excess grease.

Add corn, tomatoes, jalapeno, sauce, seasonings and water and bring to a boil.

Add beans.  Cover and simmer for 2 hours.

Serve with toppings and some corn muffins!  Enjoy!!

Toppings:  
Sour cream
Shredded cheese of your choice
Green onion, if desired

Makes 6-8 servings.

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

In medium bowl, combine flour, brown sugar, cinnamon, butter.

Mix streusel mixture together with your hands or a fork til crumbly. 

Set aside.

Make the pancake batter:

3/4 cup all- purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. 

Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  

Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Rachel’s Note:  for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter.  We LOVE pumpkin-chocolate chip pancakes!!