Recipes

LEXIE’S CHILI

15 ounce can of black beans

15 ounce can of dark kidney beans

15 ounce can of light kidney beans

15 ounce can of chili beans

20 ounce can of chopped tomatoes (I like the fire roasted)

1–2 lbs of ground beef

1 tablespoon of Chili powder

1 tablespoon of Cumin powder

1 tablespoon of Red pepper powder

1 small chopped onion (I skip this—not an onion fan)

1 Hershey’s chocolate bar

Fry hamburger meat and chopped onions in a skillet. Drain the grease.

Add spices (Chili powder, Cumin, Red pepper powder) to the meat and stir.

Mix together beans, tomatoes, hamburger mixture and chocolate bar in a crock-pot on low heat. Optional: cook in a large pot; simmer on low heat.

Very good served with cornbread.

SIMPLE-BAKE PEANUT BUT TER COOKIES

1 cup of creamy peanut butter

1 cup sugar

1 egg

½ teaspoon Vanilla

*¼ cup of Heath bar chips (Optional)

Mix ingredients together. Roll dough into small balls and place on a lightly greased cookie sheet. Crisscross with fork imprint and bake at 350 degrees for 6–8 minutes or until cookies are slightly brown.

HAZELNUT COCOA TEA BALLS

1 stick of salted butter

½ cup Coconut oil

1 cup confectioner’s sugar

1 teaspoon vanilla

2 ¼ cups flour

¼ teaspoon salt

¾ cup finely chopped pecans or walnuts

1 cup unsweetened cocoa powder

½ cup Hazelnut international coffee powder

Melt the butter and coconut oil. Add vanilla and salt to butter/oil. Stir in confectioner’s sugar and flour. Add nuts. Add cocoa powder and hazelnut coffee powder together and set aside. Dough will be a little dry.

Preheat oven to 400 degrees.

Form 1-inch balls and place on ungreased cookie sheet. Bake 8–10 minutes (right before they turn brown).

Roll the warm cookies in the cocoa and coffee mixture.

Serve with tea!