Nothing says FALL better than Chili.....ok....and caramel apples....and pumpkins and Football:) and I'm sure you could name a few more.  But let's get cooking.  This recipe is sure to please whoever you're serving!

I always make sure to grab all of my ingredients out of the pantry and fridge....do all the chopping and dicing, and then the rest of the recipe is SUPER EASY!






Please let me know what you think by leaving a comment after you make it.  I ALWAYS freeze some for later...'cause there's nothing better than coming home after a long day & viola....dinner is waiting!  All you have to do is defrost, heat & serve;)

Here we go..........

Makes 8 Hearty Servings.

Ingredients

• 2 tablespoons olive oil
• 2 large onions, diced
• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 medium orange bell pepper
• 4 cloves garlic, chopped
• 1.5  pounds lean ground beef
• 8 ounces Italian sausage, casing removed
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 4 Tbsp. Tabasco sauce (or to desired liking)
• Sea salt & black pepper to taste
• 1/4 cup grated parmesan cheese
• One 28-ounce can diced tomatoes
• One 14-ounce can diced tomatoes
• One 15-ounce can light red kidney beans, not drained and rinsed
• Two 15-ounce cans dark red kidney beans, not drained and rinsed

 
Garnishes:
Shredded Cheddar
Sour cream
Chopped green onions

• Add the olive oil to a large pot over medium-high heat. Once hot, add the onions and peppers and sauté until soft, about 4 minutes. Add the garlic and sauté until fragrant…do not brown. Stir in the beef and sausage, breaking it up with the back of a spatula and cook until browned, about 5-7 minutes.
• Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano, salt & pepper. Cook for about 2 minutes.  Bring to a simmer, and then add the diced tomatoes and beans.  Add parmesan cheese & stir. Simmer on low for 2 hours, stirring occasionally, to keep the bottom from sticking. 
• Top with shredded cheese, sour cream and chopped green onions before serving.

ENJOY.....and watch for more recipes coming your way, all season long!
  
 

Perfect timing right?  Not only is this a perfect fall treat....but it's beyond EASY to make! Great to take to any get together. Yes, it's sugar free....it's low-carb, dairy-free and simply D'licious!  HEALTHY ALTERNATIVES are high in demand....so I'm rolling out a new line of sugar free products.  I may not post all of the recipes here....but you will certainly have access soon at many local stores or on my STORE Page. 

Honestly folks, things are happening so fast.....so please be patient while I fine tune my website....(also handcrafted by yours truly).

Enjoy this recipe and if you make it....please leave comments here!  I would love to hear your feedback.

Yummmmmmmmm! Can you tell I love this recipe?

Here you go!

Ingredients

•1 cup pumpkin puree
•1 cup coconut butter, softened
•1/4 tsp ground ginger
•1/4 tsp ground cloves
•1/2 tsp ground cinnamon
•1/4 tsp ground nutmeg
•pinch sea salt
•1-2 tsp Pumpkin Spice Liquid Stevia or use Cinnamon or Vanilla
•optional topping: 1/4 cup crushed pecans for topping

Instructions
1. If your coconut butter is too hard, place jar, without cover, in the microwave for 30 seconds, stir well and it should be soft enough to scoop to measure.

2. Place a piece of parchment, let it hang over edges for easy removal, into an 8 x 8 pan.

3. Place all ingredients into a stand mixer and blend until smooth. Spread this into the pan.

4. Top with optional pecans if desired.

5. Refrigerate until hardened, about 1 hour. Remove from pan onto a cutting board. Slice into 24 pieces.

6. Keep refrigerated. When ready to serve allow fudge to sit out on counter to soften, about 30 minutes.

Notes:   Net Carbs per serving: 2.8g

Nutrition Information
Serves: 12
Serving size: 2 pieces
Calories: 129
Fat: 12g
Saturated fat: 10.7g
Carbohydrates: 7.3g
Sugar: 2g
Sodium: 2mg
Fiber: 4.5g
Protein: 1.7g
Cholesterol: 0mg

 
It's not rocket science....and there's many of the same recipes out there.....but trying it with my Addicting Salted Caramel, combined with the buttery shortbread and intense flavor of dark chocolate....well, let's just say, this sensory experience is not to be missed! 




Click on the link below recipe to Order your jar of  Addicting Salted Caramel today and see what everyone is raving about:)  A percentage of all our proceeds go to feeding the poor! 

Dark Chocolate Billionaire’s Shortbread

Shortbread Ingredients

• 2 sticks butter, cut into small pieces, plus more for preparing pans
  
• 2 cups all-purpose flour, plus more for preparing pans
  
• 2/3 cup sugar
  
• 1/2 teaspoon salt
  

Caramel Center Ingredients: 

• 1 - 16 oz. Jar of my Addicting Salted Caramel or....if you must, use your own version of caramel filling.
  
• (Cheater's version is using 2 tbsp. butter and 2 14 oz. cans of sweetened condensed milk).
  

Chocolate Topping Ingredients:

• 3/4 lb. good Dark or Milk Chocolate
  

Here's the Recipe! 

  
Shortbread:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas.. (If you don’t have a food processor, Place ingredients in a mixing bowl, mix by hand or on low with beaters.
• Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and  cool completely.

Caramel Center:

Pour  16 oz’s  of my addicting salted caramel into a small microwave safe bowl or saucepan. Microwave for 20 seconds to loosen slightly.  Or use the sweetened condensed milk version:( below.  Pour caramel over the cooked shortbread and carefully spread evenly using an offset spatula. Cool to room temperature. 

Sweetened Condensed milk version: In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.

Chocolate Topping:  Melt 3/4 lb. of good Dark (or Milk) Chocolate in a glass bowl set over simmering water (or in microwave for 30 seconds at a time) – Pour melted chocolate over cooled caramel layer. Cool at room temperature for 10 minutes. Place into refrigerator to cool completely, allowing chocolate to slightly harden.  Do NOT over harden.. Cut into 2-inch squares and enjoy! Or for an extra treat….Keep in in the fridge or freezer for a crisp, cool, caramely blast of goodness!
 
This will become a FAVORITE!