Old fashioned recipe

HUGE Pot of Hearty Homemade Chili
Ingredients:
2 lbs ground beef
1 lb ground sausage (optional, for added flavor)
1 large onion, diced
4 garlic cloves, minced
2 cans (28 oz) crushed tomatoes
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) tomato sauce
2 cans (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
3 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp ground cayenne pepper (adjust for spice preference)
1 tsp ground oregano
1 tsp salt (adjust to taste)
½ tsp black pepper
1 cup beef broth (for added depth of flavor)
1 tbsp olive oil
Optional toppings: shredded cheese, sour cream, chopped cilantro, jalapeños, or green onions
Instructions:
Cook the Meat: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and sausage, cooking until browned. Break up the meat into crumbles as it cooks. Drain any excess grease.

Sauté Vegetables: Add the diced onion, garlic, green and red bell peppers to the pot. Sauté for 5-7 minutes until the vegetables are softened.

Add Tomatoes and Beans: Stir in the crushed tomatoes, diced tomatoes with green chilies, and tomato sauce. Add the drained beans (kidney, black, and pinto) and stir to combine.

Season the Chili: Add chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper. Stir well to distribute the spices evenly throughout the chili.

Simmer: Pour in the beef broth and bring the chili to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for at least 1 hour, stirring occasionally. For the best flavor, let it simmer for 2-3 hours.

Serve: Ladle the chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, cilantro, jalapeños, or green onions. Serve with cornbread, crackers, or tortilla chips.

Enjoy your HUGE Pot of Chili! 😍😋🌶️
This hearty, flavorful chili is perfect for feeding a crowd or having leftovers for the week. Adjust the spice level to your liking for an extra kick!

Pioneer Woman-Style Sausage Gravy
Ingredients:

1 pound breakfast sausage (mild, hot, or flavored)
¼ cup all-purpose flour
2 ½ cups whole milk
½ cup heavy cream (optional for extra creaminess)
1 teaspoon black pepper (adjust to taste)
½ teaspoon salt (or to taste)
¼ teaspoon garlic powder (optional for added flavor)
Freshly chopped parsley for garnish (optional)
Buttermilk biscuits, for serving
Instructions:

Cook the Sausage:

In a large skillet, cook the breakfast sausage over medium heat. Break it up into small crumbles as it cooks until browned and no longer pink, about 8-10 minutes. Do not drain the fat; it will be used for the gravy.
Make the Roux:

Sprinkle the flour over the cooked sausage in the skillet. Stir constantly, cooking the flour for 1-2 minutes until it absorbs the sausage fat and turns a light golden color.
Add the Milk and Cream:

Gradually whisk in the whole milk and heavy cream (if using). Stir continuously to avoid lumps. Cook over medium heat, allowing the mixture to thicken. This should take about 5-7 minutes.
Season the Gravy:

Add the black pepper, salt, and garlic powder (if using). Taste and adjust seasonings as needed. The gravy should be rich, creamy, and slightly peppery.
Serve:

Once the gravy reaches your desired consistency, remove it from the heat. Serve the sausage gravy over warm, fluffy buttermilk biscuits.
Optional Garnish:

Garnish with freshly chopped parsley for a pop of color.

Cowboy Baked Beans Recipe 🥄🍖
Ingredients:

1 lb ground beef
1 lb bacon, diced
1 medium onion, chopped
1 can (28 oz) baked beans
1 can (15 oz) kidney beans, drained
1 can (15 oz) butter beans, drained
½ cup barbecue sauce
½ cup ketchup
¼ cup brown sugar
1 tbsp mustard
1 tbsp Worcestershire sauce
1 tsp chili powder
Instructions:

Preheat your oven to 350°F (175°C).
In a large skillet, cook the ground beef, bacon, and onion over medium heat until browned. Drain excess grease.
In a large mixing bowl, combine the cooked meat mixture, baked beans, kidney beans, butter beans, barbecue sauce, ketchup, brown sugar, mustard, Worcestershire sauce, and chili powder. Stir until fully combined.
Pour the mixture into a large baking dish and bake uncovered for 45 minutes until bubbly and thickened.
Serve hot with cornbread or as a side to your favorite barbecue dishes. These Cowboy Baked Beans are smoky, sweet, and the ultimate comfort food!

No-Bake Pecan Coconut Praline Cookies 🍪🥥
Ingredients:

1 ½ cups sugar
¾ cup unsalted butter
½ cup heavy cream
2 cups sweetened shredded coconut
1 cup pecans, chopped
1 tsp vanilla extract
Instructions:

In a large saucepan, melt butter, sugar, and heavy cream together over medium heat. Bring to a boil, stirring occasionally.
Let the mixture boil for about 3-4 minutes until it thickens slightly.
Remove from heat and stir in coconut, pecans, and vanilla extract.
Drop spoonfuls of the mixture onto parchment paper and let cool for at least 30 minutes, or until fully set.
Once set, enjoy these No-Bake Pecan Coconut Praline Cookies, the perfect treat when you're craving something sweet but don’t want to turn on the oven!

This would be so good Christmas morning with a cup of hot Cocoa 🙂
CHERRY BARS
1 cup butter, softened
2 cups sugar
1 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups all-purpose flour
2 cans (21 ounces each) cherry pie filling
GLAZE:
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 to 3 tablespoons whole milk
LETS MAKE IT-
Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Gradually add flour.
Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown.
Cool completely in pan on a wire rack.
In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Turkey pockets : Deli turkey
Turkey filled with stove top stuffing. Mashed potatoes and green bean casserole as sides.
Used Knorr packet to make turkey gravy.
Roasted turkey flavor.
When we went to the deli, we asked for dinner thick slices of the turkey!
I’ve seen them thinner which I may try.
this is deli turkey (honey maple, it was on sale).
He asked for dinner thick slices.
He cooked the stove top and stuffed these.
Put the gravy over (left gravy on stove for those who wanted more).
Baked the dish for 25 to 30 mins 350 degrees (until it was nice and hot).
Enjoy!

Snowballs :
1 pk chocolate chips
1 can of sweetened condensed milk
1 1/2 cup graham wafer crumbs
1 1/2 cup coconut
Melt the chocolate chips in a saucepan over low heat with a litle oil . When chips are melted remove from stove and add your can of condensed milk, graham crumbs, and coconut and stir well . Roll into balls and then into coconut and place in fridge or freezer. They keep well in freezer

Nougat with Just 3 Ingredients
Ingredients:
- 2 tablespoons butter
- 450g white chocolate chips
- 500g mini marshmallows
Who knew that marshmallows and white chocolate chips could create such a chewy and delicious nougat? Add festive red and green gumdrops, and you've got the perfect Christmas treat!
This no-bake recipe comes together in just minutes. Simply melt the butter, mini marshmallows, and white chocolate chips together, then stir in chopped gumdrops. Spread the mixture into a parchment paper-lined pan, and you're almost done!
Christmas Gumdrop Nougat Candy Recipe Tip:
The mixture can be quite sticky, so here's a little trick: lightly grease a small square of parchment paper and use it to spread and pat the mixture down evenly. Then, place it in the fridge for a few hours (overnight is best) to set. Be sure it's completely cooled before cutting into squares. Enjoy!

Italian Christmas Cookies
4 eggs
1 cup sugar
1/2 cup butter
2 tsp. vanilla
3 1/2 cup flour
4 tsp. baking powder
Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.
Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.
Icing
2 cup sifted confectioner’s sugar
2 tsp. vanilla
6 tsp. water
Stir until creamy
Dip cookies into icing and sprinkle with trim. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.
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🍊 Orange Juice Cake
Ingredients
1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury)
1 (3.4-ounce) box instant lemon pudding mix
3/4 cup vegetable oil
3/4 cup orange juice
4 large eggs
For the glaze:
2 cups powdered sugar
3/4 cup orange juice
4 tablespoons unsalted butter
Instructions
Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs. Mix for about 2 minutes. Pour the cake mix into the prepared pan.
Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze.
In a small sauce pan, combine the powdered sugar, orange juice, and butter. Cook over medium-low heat until the butter has melted, stirring frequently.
Use a skewer or toothpick to poke holes in the cake. Pour the warm glaze over the cake while it is still in the cake pan. It's going to seem like a lot of glaze, but just keep pouring. Allow to cool for 15 to 20 more minutes, or until the cake is cool and most of the glaze has been absorbed, then invert the cake onto a serving platter. Allow to cool completely before serving. This cake is best served after it has rested for about 8 hours.

Two ingredient lemon bars. Mix a can of lemon pie filling and an angel food dry cake mix & bake on 350 until top is brown and splitting. It puffs up real big in the oven, and falls as it cools into the bars. You can add powdered sugar on top. Delicious!!! Easiest dessert ever.

TEXAS TORNADO CAKE
Ingredients:
Cake:
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple
Topping:
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes
Directions:
Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake, slice, and enjoy.

Kentucky Butter Cake🤤🤤
Ingredients:
1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Butter Sauce:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract
Directions:
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Magic Pineapple Cake‼️
A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens.
The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes

5 MINUTE FUDGE
INGREDIENTS
1 2⁄3 cups white sugar
2⁄3 cup evaporated milk
1 tablespoon unsalted butter
1⁄2 teaspoon salt
1 (6 ounce) package milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts (optional)
DIRECTIONS
Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
Add in chocolate chips; cook until melted.
Remove from heat; stir in marshmallows, vanilla and nuts.
Mix well.
Pour into a 8-inch pan. Cool cut into squares.

HOT FUDGE BROWNIE BREAD 😋😋
Ingredients
1 box of Brownie Mix
1-11 oz. jar of Hot Fudge Sauce
3 large Eggs
1/3 cup Vegetable Oil
A bread loaf pan
How To Make Hot Fudge Brownie Bread
Step 1: Add the brownie mix, hot fudge sauce, eggs, and vegetable oil in a medium bowl. Combine until smooth.
Step 2: Transfer the batter into a non-stick greased loaf pan until about 3/4 full.
Step 3: Place inside the oven and bake for about 45 minutes at 350 degrees or until cooked through.
Step 4: Remove from the oven and cool completely in the pan. You have to be patient or your bread will stick in the pan and your bread will lose its bottom.

The Easiest Fudge ever Made! This is my FAVORITE FUDGE RECIPE 😋
Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows ( I use the marshmallow in a jar) (the smaller one)
1 teaspoon pure vanilla extract
1 cup chopped nuts
Directions
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

Creamy Peanut Butter Fudge
Super Quick and Easy!
Ingredients
1 cup sugar
2 T Butter
1/3 cup milk
1 cup peanut butter
How To Make Creamy Peanut Butter Fudge
Put sugar, butter and milk in a large mixing bowl. Cooking in the microwave 3 minutes on high. Take out the ingredients and mix with a hand mixer until blended. Microwave another 31 seconds, add peanut butter and mix by hand. Sprinkle on an 8X8 frying pan lined with aluminum foil. Allow to cool and chop