Super Easy Lazy Rainy Day Chili

SUPER EASY LAZY RAINY DAY CHILI
1 lb lean ground beef
1 can of S&W Chili Beans with chili peppers, onion, garlic and zesty tomato sauce
1 can of S&W kidney beans
1 8oz can of tomato sauce
1 package of chili seasoning mix
Optional toppings - cheese, sour cream, onions, corn chips

• Brown the ground beef and drain grease
• Add tomato sauce and chili seasoning mix.
  
• Fill the tomato paste can with water and add to the pot
• Let it simmer for about 20 minutes on medium low.
• Add undrained chili beans and kidney beans to the pot. Cover and let simmer for another 30 minutes, stirring occasionally.
  

**Now if your family likes it really spicy you can add chili powder by the teaspoon or tablespoon to heat it up. I made it just how the recipe was written and I felt it was spicy enough for my family.

This recipe was submitted by MIMI for Recipes from Jessica's sister blog, The Great Northwest for Fast Frugal Friday

Pepperoni Crescent Puffs

These were yummy! I need to roll them better next time but my mouth didn't care what they looked like! :) I found this recipe here

INGREDIENTS:

1 (8 ounce) can refrigerated crescent roll dough 2 cups shredded mozzarella cheese

24 slices pepperoni 1 (14 ounce) can pizza sauce

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C).
2.	On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces.
3.	Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

**I put the turkey pepperoni and the mozzarella cheese in the food processor to chop a bit (makes it easier to cut). I also put the rolled log into the freezer for 15 minutes and then cut with a serrated knife.

Chicken Hawaiian

Ingredients:

1- 12.5 ounce can chunk chicken (I used Kirkland brand from Costco)

1/2 cup celery

1 medium apple, chopped

1 cup pineapple chunks

1/4 cup mayonnaise

1/2 tsp curry powder

2 teaspoons toasted sesame seeds (I didn't have any so I didn't use them).  

Combine

Chicken, celery, apple, pineapple and 2/3 of the sesame seeds  in a large bowl.  Mix mayonnaise and curry powder, pour over chicken mixture and toss to coat.  Sprinkle with remaining sesame seeds.  

**I served this over lettuce

Creamy Jalapeno Popper Spread

Oh my, this is so yummy! I got this recipe from allrecipe.com again. It was SUPER easy! I served it with toasted french bread.

INGREDIENTS:

2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise 1 (4 ounce) can chopped green chilies,

drained 2 ounces canned diced jalapeno peppers, drained 1 cup grated Parmesan cheese

DIRECTIONS:

1.	Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.
2.	Bake at 375 for 35 minutes

World's Best Lasagna

My in-laws came over yesterday for dinner and I made this lasagna. I copied it from here and it was really good! I usually don't care for sausage but I must say, it was tasty in this recipe.

Ingredients:

1 pound sweet Italian sausage 3/4 pound lean ground beef 1/2 cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce 1/2 cup water 2 tablespoons white sugar 1 1/2 teaspoons dried basil leaves 1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning 1 tablespoon salt 1/4 teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg 1/2 teaspoon salt 3/4 pound mozzarella cheese, sliced 3/4 cup grated Parmesan cheese

Directions:

1.	In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2.	Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3.	Preheat oven to 375 degrees F (190 degrees C).
4.	To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5.	Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Easy Frozen Peanut Butter Pie

• 4 oz cream cheese - softened
• 1/4 cup peanut butter
• 1/4 cup sugar
• 1 tsp vanilla
  
• 1 8oz container cool whip
• 1 8 inch chocolate crust (I bought the oreo kind)
• 2 tsp chocolate syrup

In a large mixing bowl beat the cream cheese, peanut butter, sugar and vanilla until smooth. Fold in cool whip and spread into pie crust. Drizzle with chocolate syrup. Cover and freeze for at least 4 hours, overnight is best. Remove pie from freezer 30 minutes before serving.

Paula's Favorite Peppermint Cake

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, separated
• 1/2 teaspoon peppermint extract
• 3 cups all-purpose four
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups heavy whipping cream
• 1/3 cup sour cream
• 1/2 cup crushed peppermint candies (hint: use food processor)
• White Chocolate Frosting (recipe follows)
• Garnish: Peppermint Sticks

1. Preheat oven to 350 degrees.
2. Spray 2 9-inch round cake pans with non-stick spray (I sprayed and lined each one with a coffee filter).
3. In large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Add egg yolks, one at a time, beating well after each addition. Beat in peppermint extract.
4. In medium bowl, combine flour, baking powder and salt. Gradually add to butter mixture, alternately with cream, beginning and ending with flour mixture, beating until just combined after each addition. Stir in sour cream and crushed peppermint candies, just until combined.
5. In medium bowl, beat egg whites in high speed with an electric mixer until stiff peaks form. Gently fold into batter.
6. Spoon batter evenly into the prepared pans
7. Bake 26-28 minutes** or until a tooth pick comes out clean.
8. Let cool in pans for 10 minutes. Remove and cool completely on wire racks.
9. Wrap each in heavy duty plastic wrap and chill for at least 1 hour and up to 24 hours.
10. Using serrated knife, cut each layer horizontally to make 4 layers.
11. Place layer, cut side down, on a cake plate
12. Spread with 1/2 cup White Chocolate Frosting.
13. Repeated with the three remaining layers.
14. Spread top and sides with frosting, garnish with peppermint sticks.

**Cooking time took about 7 minutes longer for me. I couldn't get that middle done!
White Chocolate Frosting

* 8 ounces White Chocolate
* 3/4 cup heavy whipping cream
* 3/4 cup butter, softened
* 1 teaspoon vanilla extract
* 9 cups powdered sugar

1. In medium bowl, combine White Chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until chocolate in melted and smooth (about 1.5 minutes total). Let cool completely

2. In large bowl, combine chocolate mixture with butter and beat at medium speed with electric mixer until creamy. Add vanilla, beating until combined. Gradually add powdered sugar, beating until smooth.