Chili Recipe Idea for Chili Contest

2 cups chopped onion
4 cloves of garlic
4 cans of tomatoes
4 cans tomato sauce
4 Tbsp chili powder
1 tsp salt
1 tsp pepper
4 cans of beans
3 tsp cumin

2 green peppers
2 cans cream corn

Velveeta cheese
Cream cheese

2 lbs shredded chicken

Chinese chicken crockpot

1 cup sugar (coconut sugar)
1 cup ketchup
1/3 cup vinegar
6 Tbsp liquid aminos (soy sauce)
1 tsp dry mustard
1 clove garlic
Pour over chicken

Cook in crockpot 6-8 hrs or oven at 350 for 1 1/2 hrs

Serve over rice

Easy Meatless Chili

2 cups chopped onion
4 cloves of garlic
4 cans of tomatoes
4vans tomato sauce
4 Tbsp chili powder
1 tsp salt
1 tsp pepper
4 cans of beans
3 tsp cumin

Crockpot Chicken Enchilada Soup

Ingredients:
3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) Rotel diced tomatoes and jalapenos
1 package (10 ounce) frozen corn
½ cup onion, chopped
½ cup bell pepper, diced
1 can (10 ounce) Enchilada sauce
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

What you’ll do:
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and ½ cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth. Set aside.

In a crockpot, combine drained beans, tomatoes, corn, onion, and bell pepper. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. When you are ready to serve, remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup, mix together. Top with cheese and serve. I topped ours with slices of avocado, sour cream, and crushed tortilla chips.

Quino and Bean Chili

Quinoa and Bean Chili

§  1 cup red quinoa, uncooked

§  2 15-1/2-oz cans red kidney beans

§  2 15-1/2-oz cans diced, no-salt-added tomatoes

§  2-1/2 cups water

§  1 medium onion, finely chopped

§  1 green bell pepper, finely chopped

§  1 bay leaf

§  2 tbsp finely chopped sun-dried tomatoes

§  2 tbsp Olive Oil

§  1 tbsp tomato paste

§  1 tbsp vegetable bouillon

§  1 tbsp lemon or lime juice

§  1 tbsp honey

§  2 tsp ground cumin

§  2 tsp dried oregano

§  1 tsp garlic powder

§  1 tsp ground chipotle powder

§  1 tsp paprika

§  1/2 tsp salt

§  1/2 tsp ground black pepper

Directions

1.    Add all ingredients to the slow cooker.

2.    Cover and cook 8-10 hours on low (or 4-5 hours on high).

3.    Remove bay leaf and stir well before serving.Q

Carrot Cake

Cake:
• 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
• 1 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 lb. medium carrots (6 to 7 large carrots), peeled
• 1 1/2 cups granulated sugar (10 1/2 ounces)
• 1/2 cup packed light brown sugar (3 1/2 ounces)
• 4 large eggs
• 1 1/2 cups vegetable or canola oil
Frosting (I double the recipe below to frost a 9-inch layered cake):
• 8 ounces cream cheese, softened to room temperature
• 5 tablespoons butter softened to room temperature
• 1 tablespoon sour cream, light or regular
• 1/2 teaspoon vanilla extract
• 1 1/4 cups powdered sugar (4 1/2 ounces)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Adjust oven rack to middle position. Grease and flour a 9X13-inch baking pan or 2 9-inch round pans.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. In a food processor fitted with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside. You can also shred by hand on a box grater if you don't have a food processor.
3. In the bowl of a standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
4. Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9-inch round pans and 40 minutes for a 9X13-inch pan. Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you don't plan to invert and ice all the sides). At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziploc bag and placed in the freezer for up to 2 months. Thaw at room temperature prior to frosting.
5. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

Slow Cooker Fudge

Ingredients

• 2-1/2 cups Chocolate Chips, [I used dark chocolate chips because of their health benefits. Ghirardelli is a good brand and works well with this recipe)
• 1/2 cup coconut milk, (canned, not in a carton)
• 1/4 cup coconut sugar, optional honey or maple syrup
• Dash of sea salt
• 2 tablespoons coconut oil
• 1 teaspoon pure vanilla extract

Directions

Fudge is perfect for the slow cooker because it doesn't scorch or burn.

Add chocolate chips, coconut milk, coconut sugar, salt, and coconut oil, stir to combine. Next, cover and cook on low 2 hours without stirring. It's important that lid remain on during the 2 hours.

After 2 hours, turn the slow cooker off, uncover, and add vanilla. IMPORTANT; Do not stir fudge mixture at this point. Allow to cool to room temperature, or it reaches 110 degrees with a candy thermometer.

Once cooled, use a large spoon, stir vigorously for 5-10 minutes until it loses some the gloss.

Lightly oil an 8"x8" square pan. Pour fudge into pan, cover and refrigerate 4 hours or until firm. This fudge is very rich and meant to be eaten on occasion as a treat.

Note: Canned coconut milk can be found in the Asian or organic sections of most grocery stores.

Read more at http://skinnyms.com/slow-cooker-fudge/#uDjBqS78zXPg3GzO.99