If you’re looking for a great chili recipe to feed the family on a relaxing (okay, lazy) Sunday evening, I’ve got one that’s a sure fire hit. And no, it’s not freezing outside – thankfully – but it’s certainly still chilly enough that a nice, hearty bowl of chili will hit the spot.
Sunday Night Chili
12 ounces packaged bacon
1 pound lean ground beef
1 red bell pepper, diced
1 sweet onion, diced
**Oh, this recipe is fantastic - and our special thanks to Birmingham Post-Herald Editor Hanson Watkins for sharing!
If you still have pecans left over from the Glenwood pecan sales that happen at Christmas, this is a wonderful way to use those up.
This granola is really delicious – sweet, nutty, crunchy. It has the added value of being high in protein and iron plus you get a serving of surreptitious vegetable (thank you pumpkin). Since it is high protein and lower in carbs, it helps keep blood sugar stable.
Serve on top of vanilla or fruit Greek yogurt or in a bowl topped with the milk of your choice. Almond milk goes well with this granola. This is a very filling mixture, so a little goes a long way.
- 2 cups Pecans (chopped or halves)
- 1 cup Pumpkin Seeds, Raw
- ½ cup Unsalted Sunflower Seeds
- 2/3 cups Canned Pumpkin Puree
- ½ cup Unsweet Applesauce (the little lunch sized container works here)
- 1.5 TB Pumpkin Pie Spice
- 1 TB blackstrap molasses
- ¼ cup Maple Syrup*
Preheat oven to 250 degrees.
Line two cookie sheets with parchment or oil two cookie sheets. Parchment works best plus is easy to clean up.
Mix together pumpkin, apple sauce, pumpkin pie spice, sweetener and molasses until well combined. Add nuts and seeds.
Spread the mixture onto cookie sheets. It will be clumpy, but avoid big chunks as they will not dry as well.
Bake for 15-20 minutes, stir and bake for another 15- 20 minutes.
Cool, break into pieces and store in a ziplock bag in the freezer. This mixture can last 4-6 months in the freezer, but it tends to be eaten much quicker. No need to defrost before eating as it will defrost well enough to eat in the time it takes to get it to the table.
Makes 12 – 1/2 cup servings
*Can use Swerve or Splenda to make this a low carb recipe. Doing so reduces the calories to 227 per serving and 4 net carbs.
This recipe is grain free and Paleo friendly as written.
For those of you looking for a way to make a delicious breakfast without having to wake up an hour early, I’ve got a suggestion: This overnight oatmeal is perfection. Prep everything, use the slow cooker and wake up to a hearty breakfast! And, let’s face it, given the chilly temps we’ve “enjoyed” (Ha!) here in Tuscaloosa in recent weeks, a nice, hot breakfast can’t be beat. It’s not sweetened, but obviously it can be – just add as much, or as little sugar as you like.
Ah, Nutella – such a versatile treat! World Nutella Day is coming (Feb. 5), so I thought this would be the perfect time to share one of my favorite new dessert delicacies: fried Nutella bites!
These are delicious and really very easy to make. Enjoy, and as always, bon appétit!
By Amy Poore
Ah, what to do when you have a house filled with loved ones, and you've spent all your free time (HA!) planning and cooking a ginormous holiday Christmas dinner for all of them - but they want some Christmas morning breakfast?! Well I have a solution: Whip up this super easy and incredibly delicious deep dish breakfast bake. Prep time is minimal, and the ingredients are simple. Enjoy, and have a wonderful holiday!
Deep Dish Breakfast Bake
1/2 lb. sausage (mild or hot – your preference)
1 package crescent rolls
1 cup shredded cheddar cheese
1/4 cup milk
1 tsp rosemary
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees.
Brown sausage over medium high heat, breaking it up as it cooks.
Roll out crescent rolls into a 9×13 pan sprayed with cooking spray. Press seams together as so to make a whole sheet of pastry.
Sprinkle cooked sausage over dough, followed by cheddar cheese.
In a medium bowl, whisk eggs with milk and add in rosemary, salt and pepper.
Pour egg mixture over the cheese.
Bake for 15-20 minutes, until eggs are set and the crust is a golden color.
Note: This can be made with bacon and diced ham in place of the sausage as well.
Photo: Amy Poore
By Amy Poore
Happy Holidays, everyone. I’m sure many of you have traditional recipes you like to use for Christmas dinner, so I thought I’d offer up a fun treat that's easy to make. These mistletoe kisses are the perfect thing to leave out for Santa if you want something a little different (though cookies are certainly the Jolly Man's favorite). Enjoy making these colorful, festive, chocolate delights!
One bag of square pretzels
Red and green M&Ms
Preheat oven to 250.
Place pretzels on foiled line baking tray.
By Amy Poore
Is everyone ready for the holidays? No? Still running around trying to get the perfect gifts, decorate the perfect tree and, most importantly, plan the perfect holiday meal? You aren’t alone. Same here. Hang in there – all will be perfection on the big day when Santa arrives!
I realize that many of you already have a great Christmas dinner planned – so I thought I’d offer up some sweets and some breakfast food ideas for you this month. This is the first of more to come…and it’s always a hit in our house each holiday season. These old fashioned date balls are terrific, and they’re easier to make than you might think. Plus, they use pecans – and if you’ve tried the pecans this season you know: They’re fantastic.
If you are anything like me, you like to plan out your week so you can be best efficient with your time and money. However, this does not always happen, especially when one needs to make a large meal for many guests. So, this list of ingredients was put together to help you manage your time well over the Thanksgiving week.
Anyone need some new dishes to enjoy at this year’s Thanksgiving dinner? Both of these dishes are perfect for the occasion. The Pecan Stuffed Acorn Squash looks gorgeous, but it’s fairly simple to make and it takes just a few ingredients. And the Pear Cake offers a delicious alternative to the traditional Thanksgiving desserts (though certainly include them, too).
Enjoy the Thanksgiving holidays, and bon appétit!
S’mores in a Skillet? Yes, Please
By Amy Poore
If your idea of a perfect fall evening involves hanging out in the backyard with friends and family cheering on your favorite teams and enjoying tasty treats, this is a recipe just for you. Did you know that you can make S’mores at home, without a campfire? Yep, you can. You can make them in a skillet! Enjoy this recipe – it is always a huge hit.