Big Family Chili

Chili Recipe

5lb hamburger

4 onions

2 cans chili beans

1 can stewed tomatoes, smashed up a little

1/4 cupish Lea & Perrins

1/4 cup Chili powder

1/4 cup Cocoa powder

1 Tbsp red pepper flakes

1/4 cup brown sugar

Brown hamburger. Salt meat to taste. 

Cook down onions in hamburger fat. 

Add beans and tomatoes.  Add Lea & Perrins.  

Smash tomatoes up so they aren't so chunky.  

Add meat. 

Add spices. Simmer an hour to allow spices to cook for better flavor. 

For even better flavor, toss it on a smoker in a big pan (or a few big pans) open on the top to add a nice smoked flavor.  

Super Easy Creamy Coleslaw

This is a very easy slaw recipe that can be thrown together and ready within minutes.  We make huge batches of it, but you can easily half or quarter the recipe. I love it with bbq!

Super Easy Creamy Coleslaw

5lb bag of slaw mix (with carrots)

4 cups heavy duty mayo (not miracle whip)

1 cup Apple cider vinegar

1 tbsp onion powder

Heaping 1/2 cup sugar

Dash of pepper

Mix mayo, vinegar, sugar, onion powder, and pepper together in bowl.  Combine with slaw mix.  Let sit 20 minutes and then you’re ready to eat it!  

Instant Pot Penne Pasta with Meatballs

Instant Pot Penne Pasta with Meatballs

This is one of the very first hinge I made in my Instant Pot, and it continues to be my kids favorite.  

I love the super easy dump and go ability.  It’s a one pot meal that’s easy to assemble and easy to clean up. 

Ingredients:

1lb penne pasta

Frozen meatballs

1 jar favorite pasta sauce

I put about 20 or so frozen meatballs in the bottom of the Instant Pot cook pot.  Then dump 1 pound of penne pasta on top of the meatballs.  Add 5 cups of water.  Then put 1 jar of pasta sauce over the top of the uncooked pasta, trying to cover as much as possible.  

Close the lid, make sure the steam valve is closed to allow it to get pressurized, and turn it on to 6 minutes.  Once it is done, qpr (quick pressure release) so the pasta doesn’t overcook.  I do this slowly, using a long wooden spoon or by turnjng the steam release just enough to slowly let the steam out.  

**If you’ve made pasta before, you know that turning it all the way causes it to spit foam and pasta starchy liquid EVERYWHERE!  

DON’T cover the steam release as this can cause the pressure to not release properly.  Just go a little slower.**

Once the pressure valve has dropped, open and stir up your dish!  Super easy.  Super fast.  Perfect for those last minute meals.  

Pineapple Pie

Pineapple pie

This pie is so easy to make and it tastes amazing.  With the coconut added it tastes like a piña colada pie.  

Makes 1 pie 

1 sleeve graham crackers

1 stick butter

Toasted coconut - 1 bag coconut toasted in oven

1 can crushed pineapple, drained

2 vanilla pudding boxes (4 serving boxes)

1 cup sour cream

1 container Cool Whip or can of whipped cream

Spread coconut out on baking sheet and broil, stirring often, until toasted.  Watch closely as it burns quickly. 

Crush graham crackers and mix with butter and 1/2 cup toasted coconut. 

Press into pie pan. 

Mix pineapple, sour cream, and powdered pudding mix together. 

**Do not make the pudding.  You add it dry.**

Pour into crust and chill at least 1 hour. 

Top with Cool Whip or whipped cream and sprinkle with toasted coconut. 

Grandma Beulah’s Zucchini Crumb Pie

This recipe tastes just like apple pie and, if you don't tell, they won't know the difference. We found it best to use the overly large zucchini from your garden or grocery store because they are the same size and shape as apple slices. This recipe is from my Grandmother Beulah Menne. 

 

Beulah's Zucchini Crumb Pie

Amanda Hartman

 

Crust:

1 3/4 cup flour

1/2 tsp salt

6 Tb chilled butter, small pieces

5 Tb chilled shortening, small pieces

2 Tb ice water

 

Filling:

3 3/4 lb large zucchini (3-4) peeled, cored; thick slices - they look just like apple slices

1 Tb lemon juice

2 1/2 Tb butter

2 Tb apple cider (or apple butter)

1 1/2 Tb cornstarch

1/2 cup apple sauce

1 cup sugar

2 tsp cinnamon

 

Topping:

3/4 cup flour

1/4 cup golden brown sugar

1/2 cup sugar

1/4 tsp salt

6 Tb butter, small pieces

3/4 cup chopped walnuts

 

Crust:

1) Mix in food processor flour and salt. Add butter until it looks like course meal. Drizzle ice water until it clumps up. It will be light and soft but will not fall apart when squeezed together. Try not to add too much water or it will stick real bad. Form in disc shape and wrap in plastic wrap. Chill in fridge. 

 

Preheat oven to 350 deg.

 

2) Roll out crust and place into buttered 10 inch pie pan. Freeze for 15 minutes.

 

3) Line with foil and add pie weights (beans or rice will do). You may want to spray nonstick spray on foil touching crust to avoid tearing crust when removing foil. Bake 15 minutes. Remove foil and bake another 10 minutes. Let cool completely.

 

Filling:

1) Toss zucchini and lemon. Melt butter in large skillet on med-high temperature. Stir in sugar and cinnamon. Add zucchini and saute about 5 minutes. 

 

2) Whisk apple cider with cornstarch in bowl (if using apple butter you can use water or apple juice). Add to zucchini. Boil, stirring constantly. Transfer zucchini to large bowl. Add applesauce. Cool completely.

 

Topping:

1) Using fingertips, rub all ingredients in bowl until moist clumps form. 

 

Preheat oven to 350 deg

 

Place filling in the crust. Sprinkle topping over zucchini. Bake until topping golden about 40 minutes. 

 

Serves 8