Okay guys, like I said, this blog will include all things that spark my interest, and this weekend my interest was sparked in cooking!! It was wet and rainy on Saturday so I chose to do some Fall home Cooking, I made a spicy crockpot chili and baked some snickerdoodles. My house smelled de-lish!!! Recipes below:
Cheesy Chorizo Chili
Ingredients:
1 pound chorizo sausage
4 15oz cans cannellini beans (white kidney beans) drained
and rinsed
1 can Ro-Tel tomatoes and green chilies
1 can condensed cheddar cheese soup
1 7oz can chopped green chilis
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon fajita seasoning (from a
packet you would find in the seasoning aisle)
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili powder Grated cheddar
for topping Finely chopped green onions for topping
Directions:
1. In a large skillet, over
medium heat, cook chorizo sausage 5-7 mins, or until browned breaking into
clumps. Drain on paper towels.
2. In a slow cooker, stir together all ingredients
(except your toppings) until combined.
3. Cover, cook on the low heat setting for 5-7 hours.
4. Season to taste with salt & pepper. Serve topped
with cheese and green onions.
Tips: this is pretty spicy, so if you're feeding it to
the kiddies, you may want to leave out the chipotle chili powder. Also, I found
pork and beef chorizo and I didn't know which to use so I used a 1/2 lb of
each. Lol. And lastly, I'm also serving mine with sour cream and crushed up
frito chips for some crunch. Oh yeah, mine cooked in about 5 hours.
Pumpkin Snickerdoodle Cookies
Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree(canned pumpkin)
1 large egg
2 tsp. vanilla extract
For the coating:
½ cup granulated sugar
1 1/2 tsp. ground cinnamon
Directions:
In a medium bowl, combine the flour, baking powder, salt,
cinnamon, and nutmeg. Whisk to blend and set aside. In the bowl of an electric
mixer, beat together the butter and sugars on medium-high speed until light and
fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla
until incorporated. With the mixer on low speed add in the dry ingredients and
mix just until incorporated. Cover and chill the dough for at least 1 hour.
Preheat the oven to 350˚ F. Line baking sheets with
silicone baking mats or parchment paper. Combine the sugar and cinnamon for the
coating in a bowl and mix to blend. Scoop the dough (about 2½ tablespoons) and
roll into a ball. Coat the dough ball in the sugar-spice mixture and place on
the prepared baking sheet. Repeat with the remaining dough to fill the sheets,
spacing the dough balls 2-3 inches apart. Dip the bottom of a flat drinking
glass in water, then in the sugar-spice mixture, and use the bottom to flatten
the dough balls slightly. Recoat the bottom of the glass in the sugar-spice
mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and
baked through. Let cool on the baking sheets about 5 minutes, then transfer to
a wire rack to cool completely. Repeat with the remaining dough. Store in an
airtight container.
