Its time to rally together and support our boys. Last weekend’s snowstorm has made me realize we may be in for one cold, cozy winter. Their is nothing better then watching a football game with your close friends and family, with snacks to warm your belly. Here are some cozy comfort foods to try this Sunday!
Chili Pigs in a Blanket
- 4 hot dogs
- 4 string cheese (cheddar)
- 1 can Pillsbury pizza dough
- 1 can chili (15 oz.) or the homeade chili listed below
- 1/4 Cup Butter, melted
- 1 teaspoon garlic power
- 1 teaspoon fresh parsley
- Preheat over to 375F
- Pour chili into a 6 x 10 or 7 x 11 pan (or whatever works for you, really)
- Remove the cheese from the wrappers and cut in half lengthwise. Set aside.
- Open the can of pizza dough and roll out. Cut the dough into 4 equal sections.
- Take a wiener and sandwich it with the two sides of cheddar. Beginning at one end of the strip of dough, begin to wrap the bundle into the dough, covering the whole length of the wiener with the
- Place in the pan with the chili, seam side down.
- When all four are complete, bake in the oven for 20-25 minutes or until the dough is cooked and golden brown on top.
- 8. Mix the garlic and parsley with the melted butter and brush the tops of the hot dogs with the garlic butter.
Crock Pot Chili
- 2 pounds of ground beef or turkey
- 2 cans of diced or crushed tomatoes
- 1 can (14 oz) of tomato sauce
- 4 tablespoons of chili seasoning (you can make your own -recipe to come- or use a half of a packet)
- 1 teaspoon of garlic salt
- 1/2 onion chopped (can be frozen)
- 2 cans of kidney beans (you can use yours from the freezer) -if you use beans from the freezer, you will need to ad salt (canned beans have a ton of salt)
- shredded cheese or sour cream to serve (optional)
- First you need to brown your beef or turkey.
- Toss everything on top in the crockpot (except for the cheese and sour cream).
- Cook on low for 6-8 hours or high for 3-4 hours.
- Serve with cheese, sour cream, and even more chopped onions if you would like.
Crock Pot White Chili
- 1 lb boneless skinless chicken breasts trimmed of excess fat
- 1 yellow onion diced
- 2 cloves garlic minced
- 24 oz. chicken broth (low sodium)
- 2 15oz cans great Northern beans drained and rinsed
- 2 4oz cans diced green chiles (I do one hot, one mild)
- 1 15oz can whole kernel corn drained
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 3/4 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- small handful fresh cilantro chopped
- 4 oz reduced fat cream cheese softened
- 1/4 cup half and half
Add chicken breasts to bottom of slow cooker top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.
Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
Remove chicken to large mixing bowl, shred, then return to slow cooker.
Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
Stir well and serve with desired toppings.