Slow Cooker Chili

1 Reynolds slow cooker liner
1 pound lean ground beef
1 medium green bell pepper, chopped
1 small onion, chopped
2 cans (15 oz.) red kidney beans, undrained
2 packages (1.25 oz.) chili seasoning mix
1 can (15 oz.) tomato sauce
1 can (10 oz.) diced tomatoes and green chilies
cheese and sour cream (optional)

Line it. Place slow cooker liner snugly in slow cooker bowl and pull top of liner over rim of bowls.

Cook it. Brown ground beef, bell pepper and onion over medium-high heat in a skillet, drain well. Add beef mixture into slow cooker liner. Combine remaining ingredients in a large bowl then add to beef; gently stir. Place lid on slow cooker, cooking on low for 6 to 7 hours or on high for 3 to 3 1/2 hours until heated through. Server directly from lined slow cooker.

Toss it. Cool slow cooker completely; remove liner and toss!

This is the first time I've ever used liners for my slow cooker. I loved using it! I also really liked this recipe and everyone else did also. The only thing I didn't like was the hamburger. I think maybe I'll put in less next time. I am not a fan of hamburger and Jeremy loves it!

Cinnamon Ripple Muffins

Cinnamon Ripple

1/2 cup packed light brown sugar
4 tablespoons butter, cut into small pieces
1/4 cup flour
2 teaspoons cinnamon

Muffin Batter

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup sugar
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

Step 1
Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400 F and grease the bottoms only of 12 standard muffin cups.

Step 2
Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla extract. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexible spatula to fold it in a couple of times.

Step 3
Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. let the muffins cool in the pan on a wire rack or 5 to 10 minutes before removing them. makes 1 dozen.

This recipe was okay. I thought it was a lot of work. I don't get up early enough to make something that takes a little more work.

Marbled Chocolate Treats

8 1/2 Honey Maid Honey Grahams, broken in half (17 squares)
6 squares Baker's Semi-Sweet Baking Chocolate
1/2 cup creamy peanut butter
3 squares Baker's Premium White Baking Chocolate

Line 13x9-inch pan with foil with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.

Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1 1/2 to 2 min. or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.

Repeat microwave melting steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through the chocolate mixtures with knife several times for tiger-stripe effect. Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator. makes 1 1/2 doz/ or 18 servings, 1 bar each.

The past couple of Christmas' Kara and I have gotten together to make cookies. I decided to try a new treat this past Christmas. I loved this recipe. It was so good!! It was also incredibly easy. The only down side is it is kind of expensive with the chocolate and the graham crackers. Does anybody else think graham crackers are really expensive? It's ridiculous!!

Philadelphia Chocolate-Vanilla Swirl Cheesecake

20 Oreo Chocolate Sandwich Cookies, crushed (about 2 cups)
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1tsp. vanilla
1 cup Breakstone's or Knudsen Sour Cream
4 eggs
6 squares Baker's Semi-Sweet Chocolate, melted, cooled

1. Preheat oven to 325 F. Line a 13x9-inch baking pan w9ith foil, and let the ends extend over the sides of the pan.

2. Mix he cookie crumbs and butter and press down firmly onto the bottom of a prepared pan. You can use a measuring cup if you like. Bake 10 min.

3. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs, one at a time, beating on low speed after each one, just until blended.

4. Remove 1 cup of the batter; set aside. Stir melted chocolate into the remaining batter in large bowl; pour over crust.

5. Top with spoonfuls of the remaining 1 cup plain batter.

6. Cut though the batters with a knife several times to make a swirled effect. Bake 40 min. or until center is almost set. Cool com,completely. Refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake from the pan before cutting to serve. Store leftovers in the refrigerator.

Makes 16 servings, 1 piece each

I made this recipe over Christmas. It was a very yummy rich dessert! Also I leaned that Jeremy loves cheesecake and almost ate the whole thing!! Funny the things you still learn about your spouse nine years later!