This is the chili that I grew up eating. The recipe was from a lady that worked for my dad, hence the “Little Bettye” name! But, I think it’s time we changed the name to “Slickpaw’s Chili!” It’s easy…and good! You won’t be disappointed.
And, here’s the recipe…my Dad wrote it out to put in a cookbook that was given to me at one of my wedding showers. As you can tell by the splatters and smears, it has been well used recipe. 
These tiny muffins were a hit at our monthly mom’s group at church! And, the leftovers made for a perfect breakfast. We’ll for sure make them again and again! 
1 1/2 cups flour
1 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt
1/4 cup milk
Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, yogurt and milk. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean. Transfer muffins to rack to cool. Makes 30 to 35 mini muffins.
This week I had the pleasure of hosting Nash’s first playgroup! And, on top of planning for 7 sweet babes, I got to plan a fun craft and brunch menu for the mommies to enjoy!
Here’s what we had… {click on each to see the recipes}
Cut Apples & Grapes with Caramel dip
Canadian Bacon & Avocado Quiche
Pumpkin Cupcakes
Apple Julep
Coffee with Seasonal Creamer
When I saw the recipe for this quiche, I was immediately intrigued. Avocados!? In quiche? It was a new thought and the SMARTEST IDEA EVER! Since I’m not a fan of sausage, I changed the recipe up a bit. I loved it SO much and the flavor of the avocado with the eggs and Canadian bacon was MMMMM mmmm GOOD! 
makes 2
Ingredients:
2 medium avocados
2 deep dish frozen ready-made pie crusts
1 can diced green chilies
1 package Canadian Bacon
6 eggs
2 3/4 c. half and half
2/3 c. parmesan cheese, shredded
1 C. Fiesta blend cheese, shredded
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees. Cut Canadian bacon into small pieces. Add can of diced chilies and stir.
Divide mixture among two deep dish ready made frozen pie crusts. Combine cheeses in a bowl. Sprinkle 1/2 c. of cheese mixture on each quiche.
Peel avocados and remove pit. Chop into 1/4"-1/2" cubes and sprinkle on top of cheese.
Sprinkle remaining cheese mixture on top of avocados.
Break eggs into a large bowl and whisk for 30 seconds. Add milk, salt, pepper, and stir well.
Place quiches on a baking sheet and pour egg mixture into each crust until it reaches the top.
Bake at 350 degrees for 45-60 minutes until set.
Remove from oven, slice, and serve.
This easy Southern Living recipe made for a super yummy brunch drink! It was much better than the pre-made juice concoctions that you buy! …And, I loved how pretty the apple looked floating at the top!…
Apple Julep
1 qt. apple juice
1 cup pineapple juice
1 cup orange juice
1/4 cup lemon juice
Garnish: apple slices, lemon slices, and fresh mint sprigs
Stir together apple juice, pineapple juice, orange juice, and lemon juice. Serve over ice. Garnish, if desired.
I got this “yumm-o” (Quinn’s word) recipe from Meals at the Muirs…and it was a hit!!! Quinn ate these babies for dessert, snack and breakfast for days!!! And, the cream cheese icing made them even better! A perfect fall treat to have around! 
1 box yellow cake mix
1/2 tsp. pumpkin pie spice
1 (16oz.) can 100% pumpkin
eggs
oil
- Preheat oven to 350 degrees.
- Prepare the cake mix according to the directions on the box but DO NOT ADD WATER.
- Stir in pumpkin puree and spices.
- Pour in to muffin tin.
- Bake for 18-22 minutes.
Fall truly began this week! I’m so thankful! I love cooler weather…and with that, I love crock pot meals! They just feel like Fall to me!
So, here’s a good one for you to enjoy this fall…we loved it LOTS!!!…
1 onion, chopped
2 1/2-ish lb. beef roast, trimmed of fat but left whole
Nature’s Seasoning (to taste)
2 bell peppers (any color), chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes
Small flour tortillas
By the way…my storage container is the rolled oats can that I covered with fun paper! Quick, easy and fun! :) I actually think it would make a thoughtful little gift! :)
Pumpkin Pie Granola Recipe
Ingredients:
1/3 cup honey
1/3 cup vegetable oil
1/3 cup 100% pure canned pumpkin
2 tablespoons water
1 teaspoon pumpkin pie spice
4 cups old-fashioned rolled oats
1/2 cup sliced almonds
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup chocolate covered sunflower seeds
Preheat oven to 300 degrees. Combine oats, almonds and pumpkin pie spice in a large bowl. Stir well and then toss with the honey, water, oil and pumpkin until everything is moist. Spread it out on a rimmed cookie sheet lined with parchment paper. Bake for 20 minutes and then use a spatula to stir up granola so that it bakes evenly. Cook for another 15 minutes and stir again. Cook for 10 more minutes or until everything is beginning to look toasty and brown. Remove from oven and stir in dried cranberries, raisins, and sunflower seeds. Cool completely on the cookie sheet before storing in airtight container or bags.
Since the scary stuff that goes with Halloween just isn’t my thing, I’d say my favorite Halloween symbol is the candy corn. It’s so cheerful, gets me in the Fall spirit…and it’s YUMM, of course! So, when I saw this cute recipe, I was so excited to make them for us! And, they turned out presh! Make ‘em and ENJOY before the stores sell out of this yummy little sugary goodness!
Candy Corn Cupcakes
1 box yellow cake mix
3 eggs
1/2 c vegetable oil
1/4 c water
1 c sour cream
Food coloring (orange and yellow)
Frosting of choice
With an electric mixer, beat all ingredients for about 2 min. Divide batter into two separate bowls. Add about a 1/2 tsp of food coloring in to each bowl. Stir Well. Spoon about 1 TB of yellow into the bottom of each cupcake liner. Then spoon about 1 TB of orange batter on top of that. Bake for 20 min, remove and let cool completely before frosting.
Lately, I’ve become tired of the same ‘ole breakfast bars and cereal. So, I quickly looked at a few of my recipe blogs this morning and found this easy little banana salad idea. It took all of 2 seconds and was YUM! I’ll for sure make it again!
Honey Banana Salad
banana
nuts (I used pine nuts, but pecans, walnuts or almonds would be good, too)
dried cranberries
honey
Slice banana. Top with desired amount of nuts and cranberries. Drizzle with honey.
Lately, my big boy has LOVED helping me with dinner. When he sees me busy at work, he drags a chair into the kitchen so that he can reach the counter…and he’s always eager to help measure, pour and stir. It’s sweet. And, in those moments I talk up how GOOOODDD it’s going to taste and how HE cooked it! :) …So, yesterday, when he asked what the “green stuff” was, instead of responding with “spinach,” I told him that it was “Incredible Hulk Leaves!” Crazy enough, he bought it! And, when it came time to eat, he LOVED his Incredible Hulk Leaf Pasta! …But, even more ridiculous than the name was my Hulk voice as I encouraged him to eat it. Matt looked at me like I was crazy…and we all determined that I sounded more like a mad robot than Hulk! Oh well…it worked! And, he even asked for more! :) 
Chicken & Spinach Pasta Bake
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10-oz.) package frozen chopped spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5-oz.) can Italian-style diced tomatoes
1 (8-oz.) container chive-and-onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 oz.) shredded mozzarella cheese
1. Prepare rigatoni according to package directions.
2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.
3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.
4. Drain chopped spinach well, pressing between layers of paper towels.
5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.
While at Mammer and Slickpaw’s, we made homemade pumpkin play dough. It was so easy and smelled so good. Quinn loved it and has already enjoyed playing with it since we’ve been home. I’m not sure why we haven’t made it before…but we surely will again! 
1 cup flour
1 cup water
1/2 cup salt
1 TBS cream of tartar
1 TBS oil
spices, flavor
food coloring
Heat all ingredients in a saucepan, slow to medium heat. Stir continuously.
Once dough is at the consistency you want, remove from heat.
Have fun!
When I found this recipe, I really think that my mouth started watering. This was MY kinda recipe! …Pasta, grilled chicken, avocado pesto!… It just sounded too good for words! And, when I made it the other night, Matt said it was one of the best things I’d ever made! … WOOO HOOO! That’ll make a wife happy! {Especially after the Swedish Meatball disaster!}
After Matt went back for seconds, Quinn asked him if it made his throat happy! Love it.
And, I can guarantee that it’ll make your throat happy too! Just try it!
Avocado Penne Pesto with Grilled Chicken
1 medium ripe avocado
3/4 c. firmly packed basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tsp. minced garlic
3 Tbsp. pine nuts
1/3 c. extra virgin olive oil
1/2 c. freshly grated Parmesan cheese
12 oz. penne pasta
1 1/2 lbs. chicken breasts
Salt & Pepper, to taste (for chicken)
Cook and drain pasta according to package directions. While pasta is cooking, season chicken with salt and pepper and place on a grill (or grill pan) over medium-high heat for 6 minutes on each side, until center is no longer pink. {You can add other spices if you want, but don't over-season your chicken.}
Peel avocado and remove pit. Put avocado, basil, salt, pepper, garlic and pine nuts in a blender or food processor. (I used my Magic Bullet!) Turn blender on and add olive oil in a slow, steady stream. Process until mixture becomes a smooth paste. Gently fold in parmesan cheese.
Toss with cooked pasta. Slice grilled chicken breasts and lay across top of pasta. Sprinkle with parmesan cheese.
Quinn has a recent Batman obsession! It’s cute to watch him play “good guys/bad guys” for the first time! Until now it has been all about Thomas and Lightning McQueen…where bad guys don’t really exist. So, the “boy” in him is really coming out and it’s hilarious! …
Anyway, with a recent Joker, came a “pie shooter.” And, when he was shooting the pies at PawPaw a few weeks ago, they were discussing the flavors of pies that were being shot. One that Q kept coming back to was “Lemonade Pie!” I don’t know where he got it…but, since he loves lemonade, I decided that he needed to have his own Lemonade Pie. 
I’ve seen recipes all over the place for this pie. One in my Southern Living. One here. So, I kind of combined the two and made my own version.
Then, I placed them in individual graham cracker crusts…just because I thought they were cute. I’m pretty sure the Joker would approve! My little “good guy” sure did! :) 
Lemonade Pie
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 box of lemon instant pudding
graham cracker crust
In a medium bowl, add chilled sweetened condensed milk, pudding and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and refrigerate. Top with Cool Whip!
I must admit that I’m a PB and banana fan more than PB & J! That’s why this design from a Woot Watch shirt cracked me up! Inappropriate, but hilarious! :) 
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 cup peanut butter
2-3 mashed ripe bananas
2 cups all purpose flour
1 teaspoon baking soda
Preheat oven to 325 degrees. Cream together softened butter and sugar in bowl. Add eggs, beat well. Stir in peanut butter, bananas, flour, baking soda until blended. Pour into muffin tins. Bake for 20-30 minutes or until done.
You can also make a loaf. Bake for about an hour.
I recently made these and ended up eating most if it by the spoonful! It’s yummy!!! Also, I got honey at our local Farmer’s Market! It’s supposed to be REALLY good for allergies if you eat the honey from your area! I guess it made me feel a little less guilty for eating so much. It was good for my allergies! ;) 
1/3 cup honey
¼ cup peanut butter
2 Tbsp unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
¼ cup dried fruit (raisins, cranberries or cherries) {optional}
In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, oats and dried fruit.
Drop mixture by the tablespoon into mini muffin tins. Refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to 1 week.
Thank you for making Swedish Meatballs! They are yummy and my husband and I have both enjoyed then in your cafeteria and at home. And, after last night’s attempt to make my own, I can guarantee that I will continue to buy them from your mega store as opposed to spending hours rolling yucky ground beef…only to be so grossed out by the fact that they didn’t seem quite done enough! Since there was no possible way that I could eat them myself or force my sweet husband and 3 year old to eat them, they got thrown down the disposal. (And all mess was cleaned up by my husband…since the sight of the disaster seemed to make me a little queasy.) And we dined on sandwich fixing instead.
So, thank you again…and the next time I’m at your store to peruse thorough your isles, I’ll be purchasing your “safe” frozen meatballs too.
Sincerely,
Brittney
P.S. If you don’t believe me, you are MORE than welcome to try them for yourself. Here’s the recipe! I swear I followed it verbatim…but I’d love for you to prove me wrong!
We LOVE hot dogs at our house! Maybe it’s our New York City honeymoon that started it all! But, when I saw this recipe that put a little twist on hot dogs, I knew we would enjoy it! And, I knew Q would too! It was yum! 
1 3/4 cups Original Bisquick® mix
1/3 cup milk
2 tablespoons Ranch dressing
8 beef hot dogs
1 tablespoon milk
2 tablespoons grated Parmesan cheese
Heat oven to 425ºF. Spray cookie sheet with cooking spray.
In medium bowl, stir Bisquick mix, 1/3 cup milk and 2 tablespoons of Ranch dressing with fork until soft dough forms; beat 30 seconds. Place dough on surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
Roll dough into 12x8-inch rectangle. Cut dough lengthwise into eight 1-inch strips. Shape 1 piece of dough around each hot dog in a spiral design; seal ends if necessary. Place on cookie sheet.
Brush 1 tablespoon milk over dough; sprinkle with cheese. Bake 10 to 12 minutes or until golden brown.
I’ve had this recipe bookmarked for some time and was excited to finally try it. Matt loved it…he called it “a Double Decker taco that you eat with a fork!” We like those, so that was a good thing! Hope you enjoy! 
1 lb. ground beef
1 packet taco seasoning
1 can Refried beans
3 large flour tortillas, cut into 4ths
Salsa or Picante Sauce
Shredded cheese
Shredded lettuce
green onions, chopped
Brown meat & drain. Return to saucepan & add taco seasoning, 3/4 cup water, & stir and simmer until most of the water evaporates.
Cut tortillas into 4ths and place 4 slices in a pie dish. Cover with refried beans. Top with a layer of taco meat.
Now repeat the process…tortillas, refried beans, & taco meat. Your last layer should be the remaining tortillas.
Cover with salsa/picante sauce. Then, top with cheese and bake at 350 until bubbly.
Top with shredded lettuce & green onions to your liking.
Serve with tortilla chips, sour cream and guacamole! (or whatever you like!)
P.S. I made this meal in one of Gackey’s baking dishes! I love that I have some of her things! :)
