A steaming bowl of chili is a welcomed delight when the weather is beginning to cool down. It’s hearty and filling the a perfect treat, coupled with a slice of warm cornbread and drizzle of honey, when you’re staying inside, bundled up in a warm blanket with a good movie or that novel you’ve been hoping to tackle.

Homemade Chili

Makes about 6 servings
 1 pound ground beef
 1 onion, chopped
 1 (14.5 oz) can stewed tomatoes
 1 (15 oz) can tomato sauce
 1 (15 oz) can kidney beans
1 (15 oz) can of pinto beans
 1 1/2 cups water
 1 pinch chili powder
 1 pinch garlic powder
 salt and pepper to taste
In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Makes 9 servings
 1/2 cup butter
 2/3 cup white sugar
 2 eggs
 1 cup buttermilk
 1/2 teaspoon baking soda
 1 cup cornmeal
 1 cup all-purpose flour
 1/2 teaspoon salt
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

With Fall soon approaching, warm, apple cider donuts, pumpkin pancakes, and s’mores are just around the corner. Since the summer heat hasn’t quite dissipated yet, a cool refreshing ice cream shake with the flavors of roasted marshmallow, melted chocolate, and a crunchy graham is the perfect treat for progressing into the cooler weather.


1.5 quarts vanilla bean ice-cream
2 1/2 cups mini marshmallows (broiled/toasted)
1/4 – 1/3 cup chocolate ganache or hot fudge
4 – 5 graham cracker squares (2 full sheets)
Combine quality milk and dark chocolate in a microwaveable safe bowl. Add 1 tablespoon of cream and microwave in15 second increments until melted. Hot fudge may also be substituted.
Move the oven rack to the highest level and turn oven to broil. Place a wire rack on a cookie sheet and evenly distribute mini mallows on top. Broil until browned, about 10 to 20 seconds. These will burn if they’re not watched the entire time.
Add vanilla ice-cream, melted chocolate, graham crackers, and roasted marshmallows to a blender and blend until combined. Pour into glasses and top with additional marshmallows and graham cracker pieces.

{inspired by pinkpistachio}