• 1 large can brooks (or kunners) chili beans
• 1 large can tomato sauce
• 2 cans dark red kidney beans (add one for more beans)
• 1 can (15 oz) diced tomatoes
• 1 lb hamburger
• onions
• chili powder
• tobasco sauce
• other spices to taste

Brown hamburger, and onions.  Combine all ingredients in CrockPot and cook on low for 6-8 hours.

Ingredients (Sweet potatoes):

• 3 cups mashed sweet potatoes (~1 large 2lb 8oz can ‘Bruce’s Yams’)
• 1 tsp vanilla
• 2 eggs
• 1/2 cup sweetened condensed milk
• 1/3 stick butter

Ingredients (Topping):

• 1 cup ground corn flakes (or frosted flakes)
• 1/2 cup chopped walnuts
• 3/4 stick butter
• 1 cup brown sugar

Directions:

1. Mash sweet potatoes together with vanilla, eggs, sweetened condensed milk, and butter (small bits of unmelted butter will be present after mashing)
2. In a separate bowl, combine topping butter with ground corn flakes, chopped walnuts, and brown sugar (make sure mixture is mostly uniform, no large chunks of butter should remain)
3. Grease baking dish
4. Spread mashed sweet potato mixture into dish
5. Spread topping mixture over sweet potatoes evenly
6. Bake at 350 degrees for 30 minutes

The sweetness of this dish almost puts it in the desert category.  It’s very tasty–a wonderful thanksgiving companion to more savory dishes.

• 1 box family size brownie mix
• 1/4 cup flour
• 1/4 cup vegetable oil
• 3 tbsp. water
• 2 eggs
• 1 cup chocolate chips (or peanut butter chips or butterscotch chips)
• 1/2 of a jar of peanut butter (~16 oz)

Directions:

1. Combine brownie mix, flour, vegetable oil, water, eggs, and chocolate chips
2. Heat peanut butter in a small bowl for 30-60 seconds (until it can be poured out of the bowl)
3. Thoroughly mix 3/4 of the peanut butter in with brownie mix
4. Gently fold remaining 1/4 of peanut butter into mix (don’t mix completely, leave peanut butter visible)
5. Spoon dollops of mix onto cookie sheets (non-stick foil preferred), note cookies don’t spread out much during baking
6. Bake at 350 degrees for 5-10 minutes, depending on consistency of mix

Be careful to watch the cookies as they bake so you avoid burning the bottoms.  Don’t let them cook until they look like they are done.  Taking them out when they still look uncooked (but slightly crusted on the top) is fine.  The cookies will sit up and harden when cooling.  They are a bit different from traditional cookies as they are based on brownie mix.

Ingredients:

• 1 package rolled up croissant pastry dough
• 1 can fruit filling (apple, cherry, blueberry, etc.)
• Melted butter
• Large granule sugar

Directions:

1. Roll out croissant dough triangles
2. At the large end of the triangle, put a small amount of filling
3. Roll dough with filling up, starting from large end of the triangle
4. Brush butter over top of turnover
5. Sprinkle sugar over top of turnovers
6. Bake at 350 degrees for ~20 mins, or until pasty dough is golden brown

We’ve found that adding 5-6 cherries (with very little cherry sauce) is the right amount of filling.  Also, about 2-3 apple slices seems to work well.  Also, brushing the butter over top of the turnovers helps to brown the dough a bit.  The sugar makes them a bit sweeter and look pretty.  Also, as is probably true with most pastries, it’s better to let them cool on a cooling rack so the bottoms don’t get soggy (see pictures).

• Raw peppers (4-5): Red, orange, and yellow are best (green peppers aren’t as tasty)
• 1 cup white minute rice
• 1 pound hamburger
• 1 large can tomato sauce (29 oz)
• 1 small can diced tomatoes (14.5 oz)
• Salt / pepper / other seasonings to taste
• Shredded cheese (optional)

Directions:

1. Preheat oven to 350 degrees
2. Brown hamburger, drain
3. Cook white rice
4. Clean peppers, cut in half long way
5. Grease baking dish(es)
6. Mix rice and hamburger together
7. Mix in enough tomato sauce to coat rice and beef mixture
8. Mix in 1/4 can of diced tomatoes
9. Place halved peppers in baking dish(es)
10. Stuff halved peppers with rice/hamburger/tomato mixture
11. Cover peppers with remainder of tomato sauce and diced tomatoes
12. Bake in oven at 350 degrees for 30-40 minutes or until peppers are cooked to desired crunchiness
13. Top with cheese before or after baking (if desired)

Ingredients:

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

Directions:

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

Source: Allrecipes.com