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
