Chili

*1 TBSP olive oil
*2 onions, chopped
*2 green bell peppers, cut into 1/2 inch pieces
*4 cloves of garlic, chopped
*2 LBS ground beef
*1 6-oz can tomato paste
*1/4 heaping cup chili powder
*2 1/2 tsp ground cumin
*1 tsp ground red pepper
*1/4 tsp cayenne pepper
*dash of paprika
*24oz chicken broth
*4 19oz cans kidney beans, rinsed
*1 28oz can diced tomatoes
*2 1/2 tsp salt
*1/2 tsp pepper

Cook the Onions, bell peppers, and garlic in the oil in a large pot over medium-high heat, stirring occasionally, until soft, 6-8 minutes. Add the beef and cook, breaking it up with a spoon until no longer pink, 5-7 minutes. Add the tomato paste and seasonings and cook, stirring, for 2 minutes. Add remaining ingredients. Simmer over medium heat, stirring occasionally, until thickened, 20-25 minutes.
When serving, top with cheese, onions, and sour cream. Serve with cornbread.

Tillamook Cheddar Scallion Biscuits

*2 1/2 cups all-purpose flour
*1 Tbsp sugar
*1 1/2 tsp salt
*2 tsp baking powder
*1/2 tsp baking soda
*1/4 tsp cayenne powder
*1 stick Tillamook Unsalted Butter, chilled & cut into small pieces
*1/3 cup thinly sliced scallions
*1/2 cup Tillamook Shredded Medium Cheddar Cheese plus 3 Tbsp
*1 cup buttermilk
*2 tbsp heavy cream

Preheat oven to 400 degrees. Whisk together first six ingredients in large bowl. Add butter and rub together with fingertips until mixture resembles cornmeal. Mix in scallions and 1/2 cup cheddar; stir in buttermilk. Mix lightly just until a loose dough forms.
Turn dough onto floured surface and knead lightly. Roll dough onto floured surface and knead lightly. Roll dough to 3/4 inch thickness and cut rounds with a 2-inch biscuit cutter. Re-roll scraps and cut remaining dough. Place biscuits on ungreased baking sheet. Brush tops with cream and top each biscuit with a pinch of cheddar. Bake 15 minutes until tops are golden brown.
Makes 1 1/2 dozen

Porccipine Meatballs

*1 1/2 pounds lean ground beef
*2/3 C uncooked rice
*2 T finely chopped onoin
*1 1/2 t salt
*3/4 t celery salt
*3 3/4 C tomato juice
*6 whole cloves
*3/4 t ground cinnamon
*2 T sugar
*1 T Worcestershire sauce

Combine ground beef, rice, onion, salt and celery salt. Form into balls 1 12 inches in diameter. In large saucepan combine and heat remaining ingredients to boiling. Drop in meatballs. Lower heat, cover tightly and simmer 50 minutes. Makes 8 servings.

My mom will make the meatballs and freeze them (raw). Then, when ready to make, she adds the remaining ingredients and cooks as normal.

Pies in a Jar

These are seriously cute! Thanks to Our Best Bites for this idea. I love that you can freeze these. Wouldn't they be fun as little gifts?

Quick Pumpkin Bars

Fall is finally here and so are pumpkins! So far we have had pumpkin waffles, pumpkin cookies and I will be making this gem of a recipe this next week. I usually double the Cream cheese frosting recipe, because it really is finger-lickin' good.

Quick Pumpkin Bars

1 c. Vegetable oil
4 Eggs
2 c. Sugar
2 c. Canned pumpkin
2 c. Flour
2 tsp. Baking powder
1 tsp. Baking soda
2 tsp. Cinnamon
1/2 tsp. Salt
A dash of nutmeg
A dash of allspice

Combine the oil, eggs, and sugar in a large mixer bowl & beat until smooth. Beat in the pumpkin. Add the flour, baking powder, baking soda, cinnamon and salt and mix well.

Spoon into an ungreased 10 x 15" baking pan. Bake @ 350 for 20-25 min. or until a wooden pick inserted comes out clean. Cool completely on a wire rack.

Spread with Cream Cheese Frosting. Let stand until the frosting is set. Cut into bars. Store covered, in the refrigerator.

Cream Cheese Frosting

6 TB margarine, softened
3 oz. cream cheese, softened
2 c. Confectioners' sugar
1 tsp. Milk
1 tsp. Vanilla extract

Cream the margarine & cream cheese in a mixer bowl until light. Add the confectioners' sugar, milk & vanilla & beat until fluffy.