Nikki Williams

Slow Cooker Chili

Baking Powder Biscuits

Pumpkin Bars

Slow Cooker Chili

Ingredients:

1 lb ground beef (you could also use ground turkey)

1 onion, diced

2 (14 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

1/4 cup ketchup or chili sauce

1/4 cup water

1 (15 oz) can dark red kidney beans

1 packet chili seasoning mix

3 stalks celery, chopped

2 Tablespoons Worcestershire sauce

1 Tablespoon sugar

Directions:

Brown ground beef with chopped onion. While they are browning, combine all other ingredients in crock pot. Stir together and add browned hamburger with onion. Cook all day on low or on high for 3-4 hours. Top with shredded cheese and crackers or Frito’s corn chips.

Baking Powder Biscuits

1 ½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup shortening

½ cup plus 1 tablespoon milk

Preheat oven to 425 degrees. Combine all dry ingredients.

Using a pastry blender or fork, cut shortening in a dry ingredients until the shortening has been cut into pieces the size of small grains of rice.

Add the milk all in one portion. Stir for approximately 10 strokes.

Turn dough out onto a lightly floured countertop. Dip fingertips into small amount of flour; pat out dough to 1-inch thickness; fold half of the dough onto the other half.

Again pat dough 1-inch thick; repeat manipulation process until the dough has been patted out and folded at least 5 or 6 times. After the last folding of the dough, roll the dough ¾ inch thick with a lightly floured rolling pin.

Dip biscuit cutter into flour before cutting each biscuit. Use even pressure in cutting down on the dough to get more evenly shaped biscuits.

Place the cut biscuits on an un-greased baking sheet. Have sides of biscuits touching if soft biscuits are desired. Set biscuits apart for crisp crust biscuits. 

Bake for approximately 15 minutes. 

Pumpkin Bars

Bars:

4 eggs

1 2/3 cups of sugar

1 cup oil

1 Large can of pumpkin pie filling

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon cloves

1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix together all the ingredients in a large mixing bowl. When batter is well mixed and smooth, pour into a large, ungreased cookie sheet. Bake for 20-25 minutes. Making sure it pulls away from the edges. Allow to cool. Make frosting and spread evenly over the pumpkin bars. Serve and enjoy.

Cream Cheese Frosting:

½ cup butter

8 oz cream cheese

2 ½ cups powdered sugar

1 teaspoon vanilla

Combine all ingredients into a mixing bowl and mix till blended and smooth. Spread evenly over pumpkin bars.