Spicy steak and black bean chili

I made this chili for the first time while we were camping at Unicoi State Park in Helen, GA in October 2011. We had so much fun on that camping trip. The leaves were changing, the scenery was beautiful, the air was crisp and this chili really hit the spot. I cooked it over a fire that first time, but since then I have found that it is just as good in the crock pot.

Ingredients:
2 lbs boneless top sirloin steak, cubed
1 tbsp vegetable oil
3 15.5 oz cans black beans
2 14.5 oz cans diced tomatoes
2 4.5 oz cans chopped green chilies
1 large sweet onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
1 12 oz can beer
1 package chili seasoning kit

Topping suggestions:  shredded cheddar cheese, diced tomatoes, diced avocado, sour cream, sliced green onions, chopped fresh cilantro

Saute steak in hot oil in a large skillet over medium-high heat 4 to 5 minutes or until browned. Place steak in a lightly greased 6 quart slow cooker, stir in black beans and next 6 ingredients. Stir in packets from chili kit, omitting masa and red pepper packets. Cover and cook on low 8 hours. Serve with desired toppings.

Million Dollar Pie

Million dollar pie is delicious and easy. The first time I had this pie was at my Mother's house. It tasted like a little slice of heaven and we all fell in love. I don't know why it is called million dollar pie. Maybe because it tastes like it should cost a million dollars to make. Or maybe because it tastes as rich as a million dollars. Anyway, it doesn't matter because once you try million dollar pie, you will agree that it is wonderful.

Ingredients:

2 graham cracker pie crusts
1 (14 ounce) can Eagle Brand Condensed Milk
1 (10 ounce) can crushed pineapple
9 ounces Cool Whip
3 tablespoons lemon juice
3/4 cup pecans

Directions:

1 Mix all ingredients.
2 Pour into crusts. Garnish with extra pecans if you wish.
3 Refrigerate 2 hours before serving.

Squash casserole

When I was little, I did not like squash. I thought they were gross. So I never ate squash until I was grown. I don't exactly remember when I started loving squash, but now it is one of my favorite foods.

I originally got this squash recipe from a Southern Living recipe, but I have since lost the magazine that it was in.  I found the exact recipe on the internet at this site:  http://www.myrecipes.com/recipe/squash-casserole-10000000630066/.

It is such a good recipe that I usually make it as part of our Thanksgiving and Christmas meals and anytime we have a family gathering.  It is easy and doesn't have any strange ingredients.

Recipe from

Ingredients

• 3 pounds yellow squash, sliced $
• 5 tablespoons butter or margarine, divided $
• 1 small onion, chopped (about 1/2 cup) $
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 2 large eggs, lightly beaten $
• 1/4 cup mayonnaise $
• 2 teaspoons sugar
• 1 teaspoon salt
• 20 round buttery crackers, crushed (about 3/4 cup)

Preparation

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
2. Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.
3. Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
4. Bake at 350° for 30 to 35 minutes or until set.

Apple pie

Warm apple pie and vanilla ice cream! YUM! I love the smell of apple pie baking in the oven. And the ooey gooey goodness of the apple pie mixing with the vanilla ice cream is a delicious delight.

The other day my daughter said she wanted an apple pie. So I found a recipe and decided to give it a try. This is the recipe I used:  http://www.pillsbury.com/recipes/perfect-apple-pie/1fc2b60f-0a4f-441e-ad93-8bbd00fe5334#?st=6&term=perfect%20apple%20pie&ps=9&pi=9

Making an apple pie is not hard. Matter of fact, it's pretty easy. I have found that many things that I assumed were hard have in fact turned out to be easy. So all this time I have been missing out on things just because I thought they were hard. So now I am trying to not assume things and just go ahead and give them a try.

My daughter says this is her favorite pie.

Ingredients:

Crust

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground nutmeg

1 tablespoon lemon juice

• 1 Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
• 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
• 3 Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.