Guest Post: Homemade Chilli.

I was super excited a few months ago when JJ asked me to do a guest post over here. If you don't know me already, I'm Brooke Davis (though, most people still call me Brooke Cole-pre wedding name) and I blog over at I like you a latte. JJ has been a special friend of mine for quite a while and I am thankful that we've been able to continue to build our friendship! Now even through blogging. I come from a long line of extremely fantastic cooks (from both sides of the family). My grandmother made the greatest homemade fried chicken you've ever tasted, my mom's roast and potatoes is to die for, and here I am struggling along trying to carry on a good name. I've been married for about a year now and have found a new love for cooking. I have this desire to make yummy food in hopes that everyone I'm feeding will be satisfied! I love the preperation, the cooking, and the response after. This chilli recipe was one that I sort of "came up with". Meaning, I just started putting things together. Things I felt like chilli needed in it. I have a picky eater at home, so I have to get creative with what I put into things! Feel free to add or take away any veggie you would like.  I tried it out for the first time, for JJ's birthday party. It was a hit, so I made it a second time at Supper Club later that week. It's pretty delicious and so very easy!

You'll need: 1 Small package of ground meat. (I used ground turkey, but you can use whatever you would like). 

1 whole white onion 

 1 cup stock

1 cup water

2 cans of beans of your choice

1 can of rotel 

3 Tbsp. Chilli powder

2 tsp. Tony's Seasoning

Salt and Pepper to taste

 Brown your meat and cook thoroughly in a separate pot. When the meat begins to brown add in your onion, chopped. Let that cook for about 15 minutes on high or until meat is cooked. After that, add your meat and onions to the crockpot (pre-heat to high). Start adding the other ingredients. 

Stir ingredients, mixing them all together well. 

 Let your chilli sit in the crockpot on high for a few hours. I left mine for about 6 hours and it was perfect. You can leave it there while you're at work and come home to dinner already prepared!

 Top your chilli with cheddar, mozarella,  fritos, wheat saltines, and maybe even a dollop of sour cream to add that extra yumminess and creaminess!  This dish is perfect for a cold evening and easily can feed 2 (leftovers for weeks) or even a large group! 

Hope you enjoy! 

With love, Brooke

Recipe: Smores Cookies

Hiyo! Anybody like s'mores? 

If you've ever wanted to make s'mores, but don't have access to a campfire, here is the solution. 

I found these lovely little cookies on Pinterest a few months ago, but did not try to make them until a few weeks ago. Mr. Luke and I made these treats for my birthday party and they were a huge hit!

I found the recipe here.

This recipe made about 5 dozen cookies! It was enough to feed an army!

This time we halved the recipe... don't worry, there was plenty.

Ingredients: 

1 1/4th c flour

 1/4th c sugar

1/2 c brown sugar

1/2 tsp cinnamon

1 c mini marshmallows

1/2 tsp vanilla

1/2 tsp baking soda

5 1/2 tbsp butter

 1 large egg

a few hershey bars 

 graham crackers  

1/2 c chocolate chips

1/4th tsp sea salt 

Combine the flour, cinnamon, salt, and baking soda into a medium bowl. Whisk it all together. 

In a separate larger bowl, mix the butter, sugar, and brown sugar together. 

Once the butter, sugar, and brown sugar are mixed well, mix in the egg and vanilla. 

Next, combine the flour mixture and keep on mixing

Fold in the mini marshmallows and the chocolate chips

Refrigerate for an hour

Pre-heat the oven to 350. 

Spread out the grahams on a cookie sheet and ball up the cookie dough. I had 2 baking pans full. 

After 5 minutes, take the pan back out, stick the other tray in.

With your broken up hershey bars, press them in the middle of the cookie.

Place the cookies back in the oven and bake for about 6 more minutes. 

Enjoy!

These cookies will melt in your mouth.