Helen's Chili

1 14-oz can stewed tomatoes, Mexican recipe
1 14-oz can diced tomatoes
1 small (8-oz) can tomato sauce
1 15-oz can kidney beans, rinsed
4 15-oz cans chili beans - do not drain/rinse
1 large (7-oz) can diced green chilies
1 large onion, diced
1 green bell pepper, diced
4 minced garlic cloves
1 lb extra lean ground beef

1 1/2 tsp chili powder
1 tsp crushed red pepper
1/4 tsp cayenne pepper
2 tsp Lawry's Seasoned Salt

Saute together onion, bell pepper, garlic, and meat until meat is done.
Sprinkle with a little additional seasoned salt during cooking.
Transfer to a large pot, add all other ingredients, and bring to a boil.
Reduce heat to simmer, cover, and simmer for 45 minutes, stirring
frequently to avoid burning.

(Recipe from Helen Simmons)

Crescent Roll Veggie Pizza

INGREDIENTS

• 2 (8-oz.) packages refrigerated crescent rolls
• 2 (8-oz.) packages cream cheese
• 1 cup mayonnaise
• 1 (1-oz.) package powdered Original Ranch dressing mix
• 1/2 cup finely chopped broccoli
• 1/2 cup finely chopped cauliflower
• 1/2 cup grated or finely diced carrots
• 1/2 cup finely chopped tomatoes (seeds removed)
• 1/2 cup chopped scallions

INSTRUCTIONS

Preheat the oven to 350°F.

Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then, using a fork, prick the dough all over.
Bake the dough for 10 minutes until golden brown; remove from the oven and allow to cool completely.

In a medium bowl, combine the cream cheese, mayonnaise and Ranch dressing mix.
Using a mixer, blend together the ingredients until smooth and creamy. 

Spread the cream cheese mixture onto the completely cooled baking sheet of crescent rolls, covering the entire surface in an even layer.

Sprinkle the diced broccoli, cauliflower, carrots, tomatoes and scallions on top of the cream cheese.  Then place a piece of parchment paper or wax paper on top and lightly press down the veggies. Cover the baking sheet securely with plastic wrap and refrigerate the bars for a minimum of one hour and up to overnight.

When ready to serve, slice the sheet into bars and serve.

Microwave Chocolate Cake in a Mug

3 TBS AP flour
2 TBS cocoa powder
3 TBS granulated sugar
1/4 tsp baking powder
1/8 tsp salt
3 TBS vegetable oil
3 TBS milk
1/4 tsp vanilla
3 TBS chocolate chips

In a large (12-ounce) microwave-safe ceramic mug**, 
combine the flour, sugar, cocoa powder, baking powder and salt. 
Blend thoroughly with a fork. 
Add the milk, vegetable oil and vanilla and blend until smooth. 
Stir in the chocolate chips.  
Microwave on high for 90 seconds. Do not overcook or the cake will be dry. 
Let cool for 2 to 3 minutes before eating.

Most "mug" recipes I have tried look good, but leave a lot to be desired.  
This one, however, came out perfectly moist, chocolaty, and delicious!

**I don't have any large mugs, so I just used a small, deep bowl.

Instant Hot Wassail

2 cups sugar
1-1/2 cups powdered Country Time Lemonade
1 cup Tang powder
2 TBS cinnamon
1/2 tsp ground cloves

In a large bowl, combine all ingredients.
Mix until well blended and even in color.
Fill jars and label for gifting.

To serve, mix 2 - 3 teaspoonsful in a cup of hot water.
Stir and enjoy!

(similar to Russian Tea, but tea-less)
Makes enough to fill 5 8-oz canning jars

Peanut Butter Pie

Ingredients

24-28 Oreo cookies
4 tbsp melted Butter

1 cup Peanut Butter
8 oz softened Cream Cheese
1 cup Powdered Sugar
8 oz package Cool Whip thawed

Instructions

Preheat the oven to 350.
Place cookies in food processor and pulse until they're small crumbs.
Add the melted butter and stir with a fork to combine.
Press into a pie pan and bake 7 minutes or until set.
Allow to cool completely.
Combine peanut butter and cream cheese and beat until combined.
Add the powdered sugar and beat until smooth.
Add in whipped topping and blend until completely incorporated.
Pour into the crust and smooth the top.
Chill before serving.

Doug's Chili Verde

2 - 3 large onions, diced medium
4 stalks celery, diced
2 TBS chopped garlic
3 LBS boneless pork chops, cut into bite-size pieces
3 small cans diced green chiles
2 16-oz cans diced tomatoes
2 16-oz cans tomato sauce
4 cups water
3 tsp salt
1 tsp black pepper
1 TBS dried oregano
2 tsp Cavenders Greek seasoning
Olive oil for sauteing

In a large pot, place enough olive oil to coat the bottom...
Add onions, celery, and garlic - saute until onions are tender.
Add pork and cook and stir until pork is browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer at least 1 hour.
Serve with rice and/or flour tortillas.

Peanut Butter Fudge

3 cups granulated sugar
1/2 cup butter
2/3 cup evaporated milk (not sweetened condensed)
1-2/3 cups creamy peanut butter
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Line a 13 X 9 baking dish with parchment paper or aluminum foil.
Spray with cooking spray.

In a large saucepan, combine sugar, butter, and milk.
Stir constantly over medium heat until mixture comes to a boil.
Reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat.

Add peanut butter and stir until well combined.
Add marshmallow creme and vanilla.
Beat until well blended.
Spread in prepared pan.  Cool.  Cut into pieces.