Now that Halloween has passed, we’ve officially begun the holiday season, which means we’ll soon be making big turkey and dressing and baked ham meals. With Christmas shopping and holiday preparations keeping us busier than usual, we will want some easier meals to make until then.
This Cheesy Chili Casserole is one such meal. It's also a twist on your usual pot of chili, but is just as tasty and comforting.
Brownies are always a popular choice for dessert, but if you’d like a little twist on the old standby, try these Candy Corn and Peanut-Topped Brownies.
CHEESY CHILI CASSEROLE
1 1/2 cups uncooked regular long-grain white rice
2 1/2 cups water
1 pound lean ground beef
1/2 cup chopped onion
1 small, green bell pepper, seeded and chopped
2 cloves garlic, finely chopped
1/2 cup water
1 (28-ounce) can diced tomatoes
1 (15-ounce) can dark red kidney beans or black beans, drained, rinsed
8 ounces cubed Mexican prepared cheese product (with or without jalapeno peppers)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt and 1/2 teaspoon smoky paprika
3 tablespoons chopped fresh cilantro
Tortilla chips, as desired
3 slices of cheddar or American cheese, cut with pumpkin cookie cutter for garnish
Cook rice ask directed on package, using 2 1/2 cups water. In a large skillet, cook beef over medium-high heat, 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain.
Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 7-8 minutes, stirring occasionally, until onion and bell pepper are tender.
Stir in cheese until melted. Stir in chili powder, cumin, salt and smoky paprika. Cook 5-7 minutes longer.
Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips. Makes 8-10 servings
CANDY CORN AND PEANUT-TOPPED BROWNIES
1 (19.8-ounce) box fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
3 eggs
2 cups miniature marshmallows
Topping:
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup creamy peanut butter
2 cups Frosted Mini Chex cereal
1 1/2 cups salted peanuts
1 cup candy corn
Heat oven to 350 degrees. Grease bottom of 13-by-9-inch pan with shortening. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well-blended. Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove pan from oven. Immediately sprinkle marshmallows evenly over warm base.
Return to oven; bake 1 to 2 minutes longer or until marshmallows just begin to puff. Remove from oven; cool while making topping.
In 3-quart saucepan, mix brown sugar and corn syrup. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat.
Stir in peanut butter until well blended. Stir in cereal, peanuts and candy corn until coated. Immediately spoon warm topping over marshmallows, spreading to cover. Cool completely (about 1 1/4 hours) before cutting into desired size squares.
Brotherton offers website readers one or more stellar recipes a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email her at kbrotherton42@gmail.com and she’ll see if she has it.
