PW's Corn and Cheese Chowder Shortcuts

On my Cars and Ribbons Facebook page, I recently posted a link to Pioneer Woman's Corn and Cheese Chowder.  Here are a couple shortcuts to make this delicious dish that will lessen the time in the kitchen and leave more time to enjoy it!

The original recipe calls for 5 ears of corn with the kernels cut off and 3 whole bell peppers.  So, I bought 3 cans of corn with red and green bell peppers.  So much easier that cutting off all those kernels!

Since I love the flavor of bell peppers, I wanted to add more than just what was in the cans.  In the freezer section of the grocery store, you can easily find a bag of 3 pepper and onion blend.

I poured half the bag in a bowl and stuck it in the microwave for about 20 seconds.  Then, I poured the peppers and onions in my handy dandy food chopper and "chopped" them.

The recipe also calls for 3 pieces of bacon, cut into pieces.  I headed to the condiment aisle at the store and picked up a bag of real bacon bits.  No extra cutting needed.

I followed the directions as written on the recipe, but used these shortcuts.  It saves time in the kitchen, but still tastes sooooo good!  Enjoy!

Bell's Meatballs

There was an event at church recently when I first tasted these meatballs.  They were soooo tasty and I heard lots of people talking about how great they were.  Thankfully, our church events are catered by a wonderful couple in our congregation, Dan and Angela Bell.  I immediately asked for the recipe and she said I could share it with you.  I made a few changes from the original recipe so this is my version.  I'll also post the original version at the end.

Mix together 1 cup of brown sugar, 1 cup of water, a 12 oz. jar of chili sauce, and 1 can of whole berry cranberry.

Pour into a slow cooker.

Open a bag of frozen meatballs and mix it into the sauce.

Cook on high 4-5 hours.

I served the meatballs over steamed rice and parmesan green beans.

Bell's Meatballs (original recipe)

1 pkg of homestyle meatballs
1 c. brown sugar
1 c. water
1 - 12 oz. bottle Heinz chili sauce
1 can whole berry cranberry sauce
1/2 can sauerkraut (it calls for a whole can, but I'm thinking about cutting back on it some)

Cook the meatballs about 15-20 minutes to brown up some at package directions.
Simmer the next 5 items on a lot heat about 20 minutes.
Pour over meatballs and cook at 350 degrees for 1 hour.
Cars and Ribbons variation:  Mix everything (I didn't use sauerkraut) but the meatballs and pour into a slow cooker.  Add in the meatballs.  Cook on high for 4 hours.

Hot Chocolate Cookies

At our recent Children's Fine Arts event, Kaitlyn entered the Baking Category, just like Preston. My mom had told us about a recipe for Hot Chocolate Cookies from Baked Bree and let us sample them when we saw her during Spring Break. It was something different and easy and was the perfect creation for Fine Arts.
Kaitlyn got to work gathering the ingredients and even used a hand mixer.

The ingredients formed a very thick dough. Doesn't it look so scrumptious already?

I lined a cookie sheet with parchment paper and Kaitlyn formed cookie dough balls.

They turned out so well. I know you're drooling just by looking at this picture!

I guess the judges loved them too because this was all that was left. Kaitlyn received a Superior rating and a medal. Another job well done!

Hot Chocolate Cookies

2 sticks of butter, room temp

1 cup sugar

2/3 cup brown sugar

2 eggs

1 tsp. vanilla

3 1/4 cups flour

4 pkg. hot chocolate mix

1 tsp. salt

1 1/4 tsp. baking soda

1 cup mini chocolate chips

1 cup mini marshmallows

Preheat oven to 350 degrees. Cream both sugars and butter until light and fluffy. In another bowl, whisk together the dry ingredients, except chocolate chips and marshmallows. Mix eggs and vanilla into the sugar/butter batter. Slowly add in dry ingredients. Do this in small amounts because this is when the batter starts to get very thick. Stir in chocolate chips and marshmallows. Form balls to desired size. Bake 9-11 minutes. Let cool.