Recipes will be added on the first of every month.
Crockpot Chili
This easy Crockpot Chili recipe is delicious, hearty, and perfect for chilly weather and football game days! Super easy to make and perfect for loading up with all your favorite toppings!
1 lb lean ground beef
1 medium yellow onion diced
1 red bell pepper seeded and chopped
1 to 2 garlic cloves minced
15 oz kidney beans rinsed well and drained (1 can)
15 oz black beans rinsed well and drained (1 can)
15 oz white beans rinsed well and drained (1 can)
29 oz diced tomatoes use the entire can, juice and all
3 oz tomato paste
1 bottle of beer
1 tsp hot sauce
2 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1/4 tsp cayenne
1/2 tsp salt
1/2 tsp ground black pepper
8 oz tomato sauce
Brown the ground beef in a large skillet over medium heat until mostly cooked through. A little pink is fine. Add the diced onion, bell pepper, and garlic and stir to combine. Cooking over medium heat until onion is translucent. Transfer the beef mixture to a 6 quart crockpot or slow cooker. Add the beans. Top with diced tomatoes, tomato paste, beer and hot sauce. Next add the seasonings (chili powder, cumin, paprika, cayenne, salt, and pepper). Pour tomato sauce over the top and stir to combine. Place the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours, stirring occasionally. Serve with desired toppings such as shredded cheese, sour cream, jalapenos, tortilla chips, etc.
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Peanut Butter Chocolate Brownies
1/2 cup unsweetened cocoa powder
1/2 cup powdered sugar
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, melted and still warm
1 cup granulated sugar
2 large eggs
1 tablespoon water
2 teaspoons pure vanilla extracte
1/3 cup chocolate chips
2/3 cup (total) peanut butter chips or chopped peanut butter cups, or a combination of both
1/3 cup creamy peanut butter, preferably not natural/separated
Preheat oven to 350°F. Line an 8×8 baking pan with foil or parchment paper. Lightly grease the foil/parchment. In a medium bowl combine cocoa powder, powdered sugar, flour, and salt. Set aside. In a large bowl combine butter and granulated sugar, whisk briefly, then allow the mixture to sit at room temp for 5 minutes. After 5 minutes, whisk the mixture vigorously for about 30 seconds. Add eggs, water, and vanilla extract. Whisk until well combined.
Add the dry ingredients to the wet ingredients and use a rubber spatula or wooden spoon to stir the mixture until it is glossy and well combined. Remove 1/3 cup of brownie batter and set it aside. Add chocolate chips, peanut butter chips, and peanut butter cups to the remaining batter and stir gently. Pour the batter into the prepared pan and spread into an even layer.
Using two spoons, dollop small portions of the peanut butter and the reserved brownie batter all over the top. Use the tip of a sharp knife to swirl the brownie batter and peanut butter together. Don’t swirl too deep; you are mostly just making visible swirls in the top layer. Brownie batter and peanut butter in a foil lined pan.
Bake for 28-33 minutes. The brownies should be underbaked just slightly, but not jiggle in the center. If you insert a toothpick into the center it should come out with moist fudgy crumbs, but no thin, raw batter. Place the pan on a wire rack to cool. Cool for at least 30 minutes, cut, top with some vanilla ice cream and prepare to enter peanut butter and chocolate heaven.
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