#FoodieFriday: Cool Weather Chili Recipe

#FuntimeFriday #FoodieFriday #recipe

With the cool weather starting to make it’s way to Florida, it is time for some comfort food.

2 lb grassfed ground beef
1 large onion, chopped
2 tablespoons of minced garlic
1 can 30 oz can of organic diced tomatoes
2 cans (16 oz) red kidney beans in sauce, undrained
1 can (30 oz) organic tomato sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon pepper


1. In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. In 7 quart slow cooker, mix beef mixture and remaining ingredients.
3. Cover and cook on Low heat setting 6 to 8 hours.

#FoodieFriday: Pumpkin Cheesecake Snickerdoodles

It’s that time of year for everything pumpkin! So for this #FoodieFriday segment, check out this recipe for pumpkin cheesecake snickerdoodles.

  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground nutmeg
  • 1 cup unsalted butter,at room temp.
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract

Filling Ingredients:

8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract

Cinnamon-Sugar coating:

1/2 granulated sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice

What You’ll Do:

1. In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. In a kitchen aid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.
3. Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.
4. To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.
5. Preheat oven to 350 and line your baking sheets with Continue reading


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