Tasty Thursday

This skillet was fabulous!  Make it, you won't be sorry.  Great for a chilly fall day.

Chili Cornbread Skillet

Chili:
1 TB oil
2 cloves garlic, minced
1 small onion, chopped
1 jalapeno, chopped
1/4 cup tomato paste
1 can fire roasted tomatoes
3 cans beans (I used one kidney and 2 black)
1 TB chili powder
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1 cup shredded sharp cheddar cheese

Cornbread:
1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1/2 tsp salt
4 tsp baking powder
1 cup milk
1 egg
1/4 cup vegetable oil

1. Add the oil, onion, garlic and pepper to a large, oven safe skillet.  Saute over medium heat until the onions are soft and translucent.
2. Drain the beans and add them to the skillet, along with the tomato paste and diced tomatoes.  Stir to combine.
3. Add the chili powder, cumin, oregano, and salt to the skillet.  Stir to combine and bring to a simmer.
4. Preheat the oven to 425.  In a large bowl stir together the flour, cornmeal, baking powder, sugar, and salt.  In a separate bowl whisk together the milk, egg, and oil.  Mix together the wet and dry ingredients.
5. Make sure the chili mixture is spread evenly in the skillet and then sprinkle the cheddar cheese on top.  Carefully pour the cornbread mixture over the chili and cheese and spread it out evenly.
6. Place the skillet in the oven and bake for 25 minutes, or until the cornbread is golden brown.

The boys were bored Sunday afternoon, so we baked cookies together.  I had them round up all the chocolate from their Halloween stash and we used it in the cookies.  It was a tasty way to get rid of it.

Peanut Butter Candy Cookies

1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup creamy peanut butter
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 TB milk
1 tsp vanilla
1 1/2 cups chopped Halloween candy (I used snickers, reeses's cups, and M&Ms)

1. Preheat oven to 350.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, beat the butter and peanut butter together until fluffy.  Add the sugars and beat until smooth.  Add the egg and mix until combined.  Add the milk and vanilla and mix again.
4. Add the flour mixture and beat until combined.  Stir in the chopped candy.
5. Drop by tablespoons onto baking sheets lined with a Silpat or parchment paper.  Gently flatten each cookie.  Bake for 10-11 minutes, or until the cookies are slightly brown on the edges.
6. Cool on the baking sheets for 5 minutes, and remove to a wire rack to cool completely.