Double Cheese Chili

*Courtesy of Kraft Food & Family Winter 2008 edition

Prep time: 5 minutes
Total: 50 minutes

1 lb. ground beef
1 small onion, chopped
1/2 C. green peppers, chopped
1 can (15 oz) kidney beans, drained, rinsed
1 can (14 1/2 oz) whole tomatoes, undrained
1 can (8 oz) tomato sauce
1 Tbsp. chili powder
1 1/2 cups shredded cheddar cheese, divided

Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 minutes or until tender.
Add beans, tomatoes, tomato sauce and chili powder; mix well. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally.
Sprinkle 3 Tbsp. cheese onto bottom of each of 6 soup bowls; top with chili and remaining cheese.
Makes 6 servings, 1 cup each.

Substitute: Try using 1 pkg. (16 oz) frozen ground turkey, thawed, instead of the ground beef.

Slice of Pie In A Mug

1. Always use cold, fresh, clean water when brewing any coffee; bad water makes bad coffee
2. 2 level tbsp. coffee for each 6 oz. of water
3. Always remove the filter and grounds immediately after brewing to keep coffee fresh

AS coffee is brewing:
1/2 C. light brown sugar
3/4 tsp. Pumpkin Pie Spice
3 C. coffee
1/2 C. Half n' Half
Whipped Cream & Nutmeg for garnish

In small bowl, mix brown sugar and pumpkin pie spice until thoroughly combined. In a small pot, over low heat, combine spice mixture, coffee, and Half n' Half together. Heat, stiffing occasionally until steaming, but DO NOT BOIL. Reduce heat to maintain warmth. Fill a 5 oz mug 3/4 of the way with mixture and garnish with whipped cream & nutmeg.