Pear/apple crisp

I found this recipe on www.recipezaar.com and all it says it’s from is Terri F. I feel bad not being able to give more credit for it, but I guess this is good enough.  I did however tweak it very slightly

6 cups sliced fresh pears or apples

1/3 cup sugar

1 tbsp. lemon juice

1/2 tsp. lemon zest

1 cup quick-cooking oatmeal

1/3 cup brown sugar

2 tbsp. flour

1/2 tsp. cinnamon

4 tablespoons butter

Preheat oven to 400 degree F.  Combine pears with white sugar, lemon juice and zest.  Place in greased 8 inch square baking dish.  Combine oatmeal, brown sugar, flour and cinnamon in food processor.  Cut in butter until mixture is crumbly.  Sprinkle crumb mixture over pears.   Bake 25 to 30 minutes, until topping is crisped.  Serve warm over vanilla ice cream for extra yumminess!

Chili/Enchilada Casserole/Cornbread

I really like making chili for some reason.  I’ve found a great recipe in the cookbook that my high school class did as a senior project.  The recipe came from Caroline Boriack, but it is tweaked a little, as I usually do.  But I want to give her credit, since it’s such a good recipe and she seems to have put a lot of work into it from the accompanying writing she had with it.

Chili

2 lbs. Ground Beef (or you could do half beef, half turkey for a little healthier option)

2 28oz. cans diced tomatoes (I put these in the blender first b/c I don’t like the pieces of tomato in my chili)

1 medium onion, chopped

2 1/2 tsp. minced garlic (fresh or dried will do)

1 tsp. oregano

2 1/2 tbsp. cumin

2 tbsp. chili powder

1/4 tsp. saltd

ash of black pepper

1-2 cans kidney beans (optional) 

Brown meat and onions.  Drain.  Add tomatoes, garlic, oregano, cumin, chili powder, salt and black pepper.  Stir together. Add water until right consistency (thin to medium).  Bring to a boil on stove; lower heat and simmer at least one hour.  Or just put it in the crock pot!  Add kidney beans shortly before ready to serve.  Top with sour cream, cream cheese or cheddar cheese.

Enchilada Casserole 

So an easy way to make an enchilada casserole out of the chili leftovers is just to layer your tortillas (I use corn but I’ve heard flour is fine too) and your chili mixture and of course cheese (I like cheddar best).  I usually have it in 9×13 glass pan and it goes in a 350 degree oven for 20 minutes, yum! One thing that you have to have with chili is cornbread.  This is one of my favorite recipes that I just love.  I got it from my Mom and I have no clue where she got it from, so if it’s famous or something, sorry! 

Cornbread

1 cup flour

1 cup yellow cornmeal

1/4 cup sugar (I usually put a 1/2 because we like it really sweet!)

4 tsp. baking powder

3/4 tsp. salt

2 eggs

1 cup milk

1/4 cup vegtable/canola oil

Mix all ingredients in bowl.  Pour into a greased 9×9 pan.  Bake at 425 degrees for 20-25 minutes.  Check with knife to make sure it is done!

So I’ve decided to start another blog!

I really enjoy eating food, who doesn’t.  I’m not typically into recipes that over the top, crazy ingredients that you have to go hunt down somewhere, so don’t expect that from me here.  I’ll try to post photos of the food when I can, for now, I’d just like to start getting some recipes on here!  I hope you enjoy trying some of them please don’t forget to comment on something you have made from here! – Kristen