Cinnamon Buttons

 

Ingredients:

• 4 to 4 1/2 cups flour
• 4 tsp baking powder
• 4 tsp sugar
• 2 tsp salt
• 1 tsp baking soda
• 3/4 cup shortening or butter
• 2 eggs, beaten
• 1 cup buttermilk

Cinnamon Sugar:

• 1/2 cup sugar
• 1/2 tsp cinnamon

Directions:

1. Mix dry ingredients together
2. Cut shortening into dry ingredients.
3. Blend eggs and buttermilk. Mix into dry ingredients until moistened. Do not over mix.
4. Roll out dough and cut with small biscuit cutter.
5. Dips tops in butter then in cinnamon sugar mixture
6. Bake at 400 F for around 8 minutes

Buttercream Icing

Ingredients:

• 1 cup crisco shortening
• 2 tbsp vanilla (use clear vanilla for white icing)
• 1 tsp Lemon flavoring
• 1 tbsp butter flavoring
• 4 cups sifted powdered sugar
• 1/2 tsp salt
• 1 or 2 tbsp water - as needed

Directions:

1. In a large bowl mix all ingredients except powdered sugar. Mix until ingredients are well blended. Add powdered sugar a little at a time. Add coloring if desired.
2. This icing will keep frozen for months. Keep in tightly closed container and place in refrigerator. Allow to warm to room temperature before using. It may be necessary to aerate it by mixing it again for a short time to restore the texture.

Slow Cooker Chili Macaroni

 

Prep Time: 15 min
Cook Time: 3-4 hr
Servings: 4-6

Ingredients:

• 1 pound lean ground beef
• 2 tsp Kashmiri Chili Powder
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup diced yellow onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 tbsp minced garlic
• 2 cups uncooked elbow macaroni
• 1 (14/5 ounce) can diced fire roasted tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup vegetable or beef broth
• 1 cup shredded cheese

Directions:

1. Add ground beef, chili powder, cumin, oregano, salt and pepper to a large skillet over medium-high heat. Cook for 8-10 minutes, breaking up the meat, or until beef is no longer pink. Drain excell liquid from the pan.
2. Add onion, red bell pepper, green bell pepper, and garlic to the skillet and cook for 5 minutes.
3. Add cooked beef and vegetables to a 6-quart slow cooker. Mix in macaroni, tomatoes, black beans and broth.
4. Cover and cook on low for 3-4 hours or high for 1-2 hours (or until pasta is tender). Stir contents every hour or 30 min.
5. Sprinkle cheese on top, cover slow cooker with lid and cook for an additional 15 minutes, or until cheese is melted and serve.

1 serving: 10.2 ounces

440 calories

(48.9 C / 13.2 F / 31.5 P)