Chili recipes ward off cooler temperatures

We have been fortunate to have a house guest for the past few weeks, and I have enjoyed cooking for her. I found a few recipes that I had not made in a long time and fixed them for us to enjoy.

Doing this, I realized how many recipes I push aside and think I will try again later and forget about them. If you have some recipes like this laying around the house, send them in to share with other readers. It is fun to go back through them. It's like they are brand-new again.

Last week we had a little taste of fall with cool temperatures, and that brings out the fall recipes. Chili was on the menu at Carla Southard's house as she shared her favorite chili recipe with me. I thought I would pass that on to you to enjoy as well.

Chili

1 1/2 pounds ground beef

Salt and pepper, to taste

1 medium onion, diced

1/2 can of a large can tomato juice

3 small cans (out of a six pack) V-8 Spicy juice

3 cans Bush's Chili Hot beans

1 can Ro-Tel diced tomatoes

1 package French's Chili O' chili mix

Brown seasoned ground beef and onion together; drain off fat. Add all remaining ingredients and simmer to blend flavors. Serve piping hot with crackers.

This chili recipe came from a Jackson reader and I immediately thought the chili powder was a mistake, but found it that it is a real amount used in this Texas style chili. So I would suggest you use your own judgment about the desired amount.

Jimmy Dean Sausage Chili Supreme

2 packages Regular Flavor Jimmy Dean Pork Sausage

4 cups chopped onions

1 can (14.5 ounces) stewed tomatoes

1 can (15 ounces) tomato sauce

2 cans (15.5 ounces each) red kidney beans

1 cup water

1/2 cup chili powder

2 teaspoons ground cumin

Salt and pepper, to taste

4 cups chopped green pepper

In large saucepan, cook sausage and onions over medium high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Add remaining ingredients; bring to a boil. Cover and reduce heat to low; simmer for 30 minutes, stirring occasionally. Add salt and pepper to taste. Makes 10 to 12 servings

Peanuty Goober Cake

1 package (18.25 ounces) yellow cake mix

1 cup creamy peanut butter

1/2 cup light brown sugar, packed

1 cup water

3 large eggs

1/4 cup vegetable oil

1 cup (6 ounces) NestlZ Toll House Peanut Butter and Milk Chocolate Morsels, divided

1 cup (7 ounces) package Nestle Goobers Milk Chocolate-Covered Peanuts

Preheat oven to 350 degrees. Lightly grease 13-by-9-inch baking pan. Beat cake mix, peanut butter and sugar in large mixer bowl until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs and oil to remaining crumb mixture; blend on low speed until moistened. Beat on high speed for 2 minutes. Stir in 1/2 cup morsels. Pour into prepared baking pan. Sprinkle Goobers, remaining morsels and reserved crumb mixture over batter. Bake for 40 to 45 minutes or until wooden pick inserted in cake comes out clean. Cool completely in pan on wire rack.

My sister loves pasta any way she can find it and this recipe a friend recently gave me sounds like a great combination of two favorites; pizza and pasta.

Supreme Pizza Pasta Salad

2 plum tomatoes, seeded and chopped

1/2 medium red onion, chopped

8 fresh white button mushrooms, sliced

1 small green bell pepper, seeded and chopped

1 stick pepperoni, casing removed and cut into a small dice

1 pound ball fresh mozzarella or fresh smoked mozzarella, diced

20 leaves fresh basil, torn or thinly sliced

1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained

Dressing:

1 teaspoon garlic salt

1 teaspoon dried oregano leaves or Italian dried seasoning

1 rounded tablespoon tomato paste

2 tablespoons red wine vinegar, eyeball it

1/3 cup extra-virgin olive oil, eyeball it

Freshly ground black pepper

Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!

Like any child, our son could live on peanut butter and jelly, and these bar treats are perfect for his taste.

Peanut Butter Jam Bars

1 package (18 ounces) refrigerated chocolate chip cookie cough, broken into pieces

3 tablespoons peanut butter

1/4 cup strawberry or grape jam

1 tablespoon all-purpose flour

Preheat oven to 325 degrees or 300 degrees if using a glass dish. Grease bottom of an 8-inch square baking pan. Break dough along pre-scored lines. Press 14 pieces into prepared pan. Spread with peanut butter and jelly. Crumble remaining dough in small bowl. Add flour; mix thoroughly. Sprinkle dough mixture evenly over jelly. Bake for 25 to 30 minutes or remove when golden brown. Cool completely in pan on wire rack. Yields 16 servings.

I am out of room again for this week, so will leave you with wishes for a great week, and of course, until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.