Beanless Chili with Corn Chips, Fresh Veggies, and Cheesecake Baked Apples!  Yummy!!

Beanless Chili

Beanless Chili

Here’s What You Need:

• 3 lbs of Beef Stew Meat
• 2 – 24 oz Cans of Diced Tomatoes
• 1 – 6 oz Can of Tomato Paste
• 1 Cup of Diced Green Peppers
• 1/2 Cup of Diced Onion
• 4 Beef Bullion Cubes
• 2 Tbsp Chili Powder
• 1 Tbsp of Oregano
• 1 Tsp Cumin
• 1 Tsp Sugar

Directions:

1.  Mix all ingredients together in the crock pot.
2. Cook on low 8-10 hours until the sauce thickens and the meat is very tender.
3. Top with shredded cheese and sour cream.
4. Serve with corn chips.

Fresh Veggies with Ranch Dip in a Pumpkin Dish

Here’s What You Need:

• Fresh Veggies of your choice cut into bite size pieces
• 1 – Large Bottle of Ranch Dressing
• Dill or Parsley to garnish
• 1 – Small Pumpkin

Directions:

1. Cut the top off the pumpkin and clean out the inside well.
2. Fill the pumpkin with Ranch Dressing and garnish the top with Dill or Parsley.
3. Arrange the pumpkin and veggies on a tray.

Cheesecake Baked Apples

Here’s What You Need:

• 6 Honeycrisp Apples
• 1 – 8 oz Brick of Cream Cheese Softened
• 1 Egg
• 1/4 Cup of Sugar
• 1 tsp of Pure Vanilla
• 1 tsp of Cinnamon
• Caramel Topping
• Crushed Graham Crackers

Directions:

1. Preheat the oven to 350 degrees.
2. In a mixing bowl, combine cream cheese, sugar, egg, vanilla and cinnamon.  Beat until well blended.
3. Hollow out the center of the apples leaving the bottom attached.
4. Place apples in a shallow baking dish and fill 2/3 full with cheesecake filling.
5. Bake for 25 – 30 minutes until the apples are tender.
6. Drizzle the tops of the apples with caramel sauce and garnish with crumbled graham crackers.
7. Enjoy!