Birthday Chili and Easter Cookies From Kathy's Kitchen

https://www.incourage.me/blog

 

I get daily devotions from this site, and sometimes, delicious recipes. For my birthday, I made this chili. Yummy

 

Secret Ingredient Chili

Prep Time: 20 minutes

Cook Time: 60 minutes

Makes 6 servings.

INGREDIENTS:

• 1 1/2 lbs. ground beef

• 1 large onion, chopped

• 2 (15-oz) cans red kidney beans, rinsed and drained

• 1 (15-oz) can black beans, rinsed and drained

• 1 (28-oz) can diced tomatoes, undrained

• 1 (15-oz) can tomato sauce

• 3 Tbsp. chili powder

• 1/2 Tbsp. ground cumin

• 1 Tbsp. unsweetened cocoa powder

• 2 cloves minced garlic

• Salt and pepper to taste

INSTRUCTIONS:

1. In a large saucepan, cook the ground beef and chopped onion over medium heat until the beef is no longer pink; drain the fat.

2. Add the beans, diced tomatoes, tomato sauce, chili powder, cumin, unsweetened cocoa powder, minced garlic, and salt and pepper, if desired.

3. Reduce heat and simmer, covered, for 1 hour, stirring occasionally.

4.  Top the chili with any or all of the following: sour cream, shredded cheddar cheese, and chopped green onion.

NOTE: For a spicier chili, use a 28-oz can of diced tomatoes with green chilies instead of regular diced tomatoes.

 

I plan to make these cookies for Easter lunch, so I can’t tell you yet how they are. But I expect to be delighted.

 

Easter Egg Blondies

A new season is on the way, flowers are starting to make an appearance, and celebrating Jesus’s resurrection puts us in the mood for anything that looks like joy. And nothing in the oven looks more like joy than pastel egg-shaped chocolate in a blondie!

Prep Time: 15 min

Bake Time: 30 min

INGREDIENTS

• 1/2 cup butter, melted

• 3/4 cup packed light

• brown sugar

• 1 large egg

• 1 1/2 tsp. vanilla extract

• 1 cup all-purpose flour

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1 (9-oz.) pkg. Cadbury Mini Eggs, divided (chop 1 cup of the mini eggs to stir in the batter and keep the rest, almost 1/2 cup, unchopped to use for scattering on top)

INSTRUCTIONS:

1. Preheat oven to 350˚F. Grease an 8 x 8” baking pan or line with parchment paper; set aside.

2. In a large or medium-sized bowl, add the melted butter and brown sugar, blending well. Then add the egg and vanilla extract, mixing everything well. Next, add the flour, baking powder, and salt, mixing until all ingredients are combined.

3. Fold in the 1 cup of chopped mini eggs, mixing until evenly distributed in batter. Add batter, spreading evenly, into prepared baking pan.

4. Bake at 350˚F for 20 minutes, then remove from oven briefly to scatter and slightly press the remaining mini eggs on top; bake 10 more minutes, until edges are golden and center is set (a toothpick inserted in center should come out clean).

5. Cool completely in pan, then cut into squares.

Note: An easy way to “chop” the mini eggs is to put them in a zip-top bag and crush them into chunky pieces with a rolling pin.