Bryant's 1st place Chili

(Sweet and Hot)

1 lbs Lean Hamburger

1 lbs Hot Italian Pork Sausage

1 Can Red Beans

1 Can Black Beans

1 Can diced tomatoes

1 Can Tomato sauce

2 Bell Peppers

1 Jalapeno Pepper

2 Anaheim Chilies

3 Garlic Cloves

1 Red Onion

5 TBSP Chili Powder

½ TBSP Cumin

½ TBSP Oregano

½ TBSP Salt

½ TBSP Paprika

½ - ¾ Cup Honey

Brown Hamburger and Italian sausage and set aside. Sauté peppers, chilies, garlic, and onion in 2 TBSP olive oil. Add all ingredients in Crockpot and cook medium for 2-4 hours. Ten to fifteen minutes before serving add ½- ¾ cup honey.

Peanut butter Cookies (Mom)

1/2 cup shortening (butter flavor)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 1/4 cup flour
1/2 t. baking powder
3/4 t. baking powder
3/4 t. soda
1/4 t. salt

Combine wet ingredients and cream. Mix dry ingredients together and then add to creamed mixture. Roll into balls place on cookie sheet and then flatten with fork one way and cross other way to form waffle pattern on top. Bake 375 for 8-10 minutes.

Peanut Blossoms (Pillsbury)

1 pkg Yellow Cake Mix
1 C. Peanut Butter
1/3 c. water
1 egg
about 60 chocolate kisses

Heat oven to 350. In a large bowl combine cake mix, peanut butter, water, and egg. Stir by hand until dough forms. Shape into balls.

Bake at 350 for 9-11 min, until golden brown. Immediately top each cookie with kiss, pressing down firmly so cookie cracks around edge.

Shortbread Lemon Bars (Taste of Home)

36 servings.

Ingredients:
1 1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1 t. grated lemon peel
1 t. grated orange peel
3/4 cup cold butter, cubed

Filling:
4 eggs
2 cups sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 t. grated lemon peel
2 t. grated orange peel
1 t. baking powder

Topping:
2 cups (16 oz) sour cream
1/3 cup sugar
1/2 t. vanilla extract

Directions:
In a food processor, combine the flour, confectioners' sugar, and lemon and orange peel. Add butter, cover and process until mixture forms a ball.

Pat into a greased 9x13 inch pan. Bake at 350 for 12-14 minutes or until set and the edges are lightly browned.

In a large bowl, combine all the filling ingredients. Pour over hot crust. Bake for 14-16 minutes or until set and lightly browned.

In a small bowl, combine topping ingredients. Spread over filling.

Bake 7-9 minutes longer or until topping is set. Cool on a wire rack. Refrigerate overnight. Cut into bars just before serving. Store in the refrigerator.

Soft and Chewy Rice Cereal Treats (Carolyn Adams)

I honestly don't think I have tasted a better Rice Crispy treat.



2 lbs mini marshmallows
1 Cube Margarine (I use Butter)
14 c. Rice Cereal (13.5 oz box)
2 t. pure vanilla or 4 t. imitation vanilla

Pour dry cereal into large buttered mixing bowl. Butter 9x13 cake pan or large cookie sheet (I use a jelly roll cookie sheet). In a 6 quart pan, melt margarine over medium heat, add marshmallows and fold/stir until melted. Remove from heat and add vanilla. Pour over rice cereal, fold/mix until cereal is covered. Put in cake pan or cookie sheet. Press down lightly with buttered or wet fingers.

TIPS:
* Use fresh marshmallows (loose in bag, check the expiration date).
* Use Kellogg's or Albertson's brand rice cereal. (I use whatever kind I have and they still turn out really good).
* Melt margarine and then add marshmallows all at once.
* Melt, don't cook marshmallows and stir/fold marshmallows while melting.
* When marshmallows are mostly melted, remove pan from stove and add vanilla---quickly stir in.
* Pour melted marshmallows over cereal and fold----- cover all cereal.
* Put cereal mixture in 9x13 cake pan or large cookie sheet---- press lightly and quickly with buttered fingers.

Frosted Peanut Butter Bars (Taste of Home)

1/2 cup peanut butter
1/3 cup shortening
1-1/2 cups packed brown sugar
2 eggs
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk

Frosting:
2/3 cup creamy peanut butter
1/2 cup butter flavor shortening
4 cups confectioners' sugar
1/3 to 1/2 cup milk

Topping: (I have never put this on before they are yummy without)
1/4 cup semisweet chocolate chips
1 teaspoon shortening

In a mixing bowl, cream peanut butter, shortening and brown sugar, beat in eggs and vanilla. combine the flour, baking powder and salt; gradually add to creamed mixture. Add milk; mix well. Transfer to a greased jelly roll pan. Bake at 350 for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, cream peanut butter, shortening and confectioners' sugar. Gradually beat in enough milk to achieve spreading consistency. Frost bars. Melt chocolate chips and shortening; stir until smooth. Drizzle over frosting. Refrigerate.

Lemon Bars (Mom)

1/2 cup butter
1 1/2 cup powder sugar
1/2 tsp salt
2 cups flour

Mix all above ingredients and place in a jelly roll pan. bake at 350 for 15-20 minutes

4 eggs lightly beaten
2 cups sugar
1/2 tsp baking powder
1/4 cup flour
1/4 cup lemon juice

Mix these ingredients and pour over cooked crust. Bake at 350 for an additional 20-25 minutes. Sprinkle with powder sugar, cut up and ENJOY!!