Meyer's Family Chili w/a Twist

So...I had to make real Chili for the the first time this weekend...thanks to Andrew I had a base recipe and then I added a few twists. Overall it was easy (even easier if you use beef instead of pork!)

3 lbs of pork ribs/shoulder/butt (ask your butcher to chop)
1 Bud Light (didn't see that coming did you?)
1 28oz can crushed tomatoes
1 11 oz can of Corn mixed with peppers
1 15 oz can dark red kidney beans
1 15 oz can seasoned black beans
1 15 oz can black beans
1 15 oz can petite diced tomatoes
1 15 oz can of Corn
1 bottle of Porter Beer (really...try to find it in a can)
2 packets of McCormick's Chili powder mix
1 tube of Gourmet Garden Red Chili's
Sharp Cheddar Cheese
Tortilla Chips

Cut up the pork. In a large pot, place pork, Bud Light and 3 cups of water. Bring the mix to a boil and using a spoon - spoon off the foam. While this is boiling add the following ingredients to a LARGE crockpot.

Dump the following straight from the can:
Crushed Tomatoes, Corn Mixed with Peppers, Seasoned Black Beans, Black Beans, 1/2 to 3/4 of the porter beer.

Drain the second can of corn - pour half in.
Drain and rinse the Kidney Beans - pour the whole can in
Drain the diced tomatoes into the second can of corn, add the tomatoes to the chili. Reserve can with excess corn & liquid for later.

Add the Chili Mix and 2-3 tablespoons of the gourmet garden chilis- stir. Turn on the crockpot to low and cover.

Go back to check on your pork. Should be just about done. Once the pork is cooked strain and mix into crockpot. The pork doesn't have to be tender on the stove - just no longer raw. It will continue to cook in the crock pot and become tender.

If you are going to have this cook while you are gone during the day - judge liquid level and decide whether or not to add the reserved liquid. If you are home during the cook - check after 4 hours and add if needed.

Serve with Crunched Chips & Cheese on top.

ENJOY!!!! and check back for what to do with leftover chili tomorrow.

Apple Cake

It's Apple Season (My FAVORITE)

Apple Cake B .Lowe from Gourmet

1¾ cup flour
2 teaspoon baking powder
3 eggs
1½ cup sugar
5 Granny Smith Apples
1 stick (½ cup) butter melted
2/3 cup finely packed dark brown sugar
1 teaspoon cinnamon

Oven 350. Sift flour and baking powder. In another bowl, mix eggs, granulated sugar until mixture is thick and pale. Beat in flour in batches until smooth. Pour in greased 9x13 pan. Arrange peeled apples, cored and cut in ¼ inch slices. Put on top of batter one layer overlapping the slices. Drizzle butter over them. In a small bowl mix brown sugar & cinnamon. Sprinkle over the apple slices. Bake 45 minutes.

Apple Pie Bars

This is a new favorite recipe I snagged from the Land O Lakes website. It's delicious. The recipe the way it is takes a lot of prep time. I made it once as is and the second time I cheated. The cheaters method - you need 3 premade piecrusts instead of making the pastry portion yourself (1 for the bottom & 2 for the top)

Pastry (unless you are using cheaters method)
1 Land O Lakes® All-Natural Egg, separated, reserve egg white
1/2 cup milk
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold Land O Lakes® Butter, cut into chunks

Filling (If you are serving within 2 days used the cornflakes, otherwise I recommend walnut or pecan pieces to keep the crunch)
1 cup crushed corn flakes
8 to 10 medium (8 cups) tart cooking apples, peeled, sliced ( I used Spy 1x and Macintosh)
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 reserved Land O Lakes® All-Natural Egg white
2 tablespoons sugar

Glaze (I almost skipped this step, but you do need it)
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk

Directions
Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples.

Beat egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars. YUM!!!