Easy Chili

We got this off the Body For Life website (it's under Friday dinner on the meal plan)


1 pound ground meat(turkey, beef, chicken (which is what I used today)
1 onion, chopped

Brown meat and cook onions until clear
Drain grease.

1 or 2 cans diced tomatoes
2 cans beans (we usually use kidney, but we used black today)

Cumin and Chili powder to taste
I also use salt and sometimes pepper to taste as well

Simmer for 20 - 30 minutes

To make this go even further you could eat it over rice.

Or also very good with Kathryn's Corn bread

Brownies

This recipe is also in the Make-A-Mix book.
I can't remember many brownies that I have tasted that are better than these.. The only thing that I wish was different was for it not to be a mix, I want the whole recipe... because having the mix lying around makes me want to make them all the time!

Brownie Mix

6 cups all-purpose flour
4 tsp baking powder
4 tsp salt
8 cups sugar
1 (8 oz) can unsweetened cocoa powder

Combine ingredients in a bowl. Stir with a wire whisk until evenly distributed. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 10 to 12 weeks. makes about 15 cups Brownie Mix.

I halved this recipe, because I didn't have enough cocoa for the full recipe.. I also double the Our Best Brownies recipe for one 9x9 pan.

Our Best Brownies

1/4 cup butter or margarine, melted
2 eggs, beaten
1 tsp vanilla
2 1/4 cups Brownie Mix
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease and flour an 8 inch square pan. Combine melted butter, eggs, vanilla, and Brownie Mix. Beat until smooth. Stir in nuts. Pour into prepared pan. Bake 30 to 35 minutes, until edges separate from pan. Cut into 2 inch bars when cool. Makes 16 brownies.

Again, I doubled this recipe and used a 9x9 pan and they were the perfect size.

Cinnamon Rolls

This recipe is from a book my mother-in-law gave me called Make-A-Mix

Cinnamon Rolls

1 TB active dry yeast or 1 (1/4 oz) package
1 1/2 cup lukewarm water 110F (45C)
2 eggs, beaten
1/4 cup vegetable oil or melted margarine
5 to 6 cups HOT ROLL MIX (see below)
2 TB butter or margarine, melted
1/2 cup brown sugar
2 tsp ground cinnamon
1/2 cup raisins, optional (we don't put raisins in them)
1/4 cup chopped nuts, optional

Sweet Glaze
2 cups sifted powdered sugar
1/2 tsp vanilla
about 4 TB milk

In a large bowl, dissolve yeast in water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Stir well. Add more HOT ROLL MIX to make a soft dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled, about 1 hour.

Grease 2 baking sheets. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to 12" x 24" about 1/4 inch thick. Brush surface with melted butter or margarine. Sprinkle brown sugar and cinnamon on dough. Then sprinkle nuts and raisins, if desired. Roll dough like a jelly roll and cut into 24 1 inch slices. (We do big rolls and actually cut them about 2 inches, maybe a little less..) Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled, 30 to 60 minutes. Preheat oven to 375 F(190C). Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on warm rolls.

Sweet Glaze
In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture.

I usually half the HOT ROLL MIX. I don't have a container to hold that much mix.

HOT ROLL MIX
5 lb. (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant nonfat dry milk

Combine all ingredients in large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date the contents. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups HOT ROLL MIX.