Brock’s easy weeknight suppers plus cookies for dessert

Have you ever arrived home, and there is nothing, and I mean, absolutely nothing in your pantry, cabinets or refrigerator, or even your deep-freeze to prepare for dinner??? Well, first, you need to take a much needed trip to the supermarket, and then organize what you are going to have each week on one particular day of the week. What I do (when time is on my side), is gather up a dozen or so tried and true supper recipes, and a few desserts as well. I will choose four or five of the suppers to prepare for the week (sometimes less), and purchase all the ingredients for the desserts. Life is so much easier if you just prepare — and I know that it’s easier said than done! But if you take 20 minutes out of your day to prepare what you will eat for the following week, your children and your spouse, and you, will be pleasantly satisfied and proud that you have done well and filled your hungry kiddos’ tummies. These are three of those great recipes! The first is a homemade chili that I cook in the large Crock-Pot. It is awesome. I also have included a Chili Dog Casserole that is incredibly awesome! The crust on this casserole uses crescent dinner rolls. The dessert that I included this week to complement the suppers is a cookie recipe that a student gave me one time at a teacher party. They were so good that I begged her for the recipe! And she gave it to me the same day!!! I hope all you enjoy this week’s recipes! They are stick-to-your-ribs kinds of recipes! I love all my readers! Send me recipes, everyone, and keep the peace and love out in the world! Enjoy, readers!

Brock’s Best Homemade Crock-Pot Chili

Note: This is one of the most wonderful chili recipes I have ever tried! It has two secret ingredients in the end!

1.5 lb. ground beef

1 large sweet onion, chopped

2 large cans Hunt’s tomatoes (diced-do not drain)

1 can dark red kidney beans (drained)

1 pkg. McCormick chili seasoning mix

2 heaping Tbsp. chili powder

1-15 oz. can Hormel chili (no beans)

2 cups water

2 tsp. black pepper

2 tsp. lemon pepper seasoning

8 oz. cream cheese, soft

1 stick real butter

In large deep skillet, brown meat with onion and drain. Place back in skillet. Add remainder of ingredients and stir until incorporated well. Heat through. Place directly into large crock-pot. Cook on low for 4-6 hours, stirring occasionally. Thirty minutes before serving, add the soft cream cheese and butter to your chili. Let it melt into your chili. Stir around after it melts into the chili. This will enhance your chili even more, and it will not change the taste of the chili. It will just make it a little richer. Serve with grated cheddar cheese, fresh Ritz crackers, sour cream, and toasted and buttered bread. Delicious!

Brock’s Weeknight Chili Dog Casserole

Note: All the kids love this casserole—the small kiddos, and the teenage kiddos! Your whole family will love this supper!

2 pkg. Pillsbury crescent seamless dough sheets

1 lb. ground beef

1 sweet onion, finely chopped

2 Tbsp. chili powder

1 tsp. pepper

1 stick butter, melted

1 can hot dog chili

8 oz. grated cheddar cheese (mild)

1 pkg. Bryan hot dogs (red ones or Juicy Jumbos, sliced up)

Cook meat with onion, salt, pepper, and chili powder, and drain. Set aside. Press one package of crescent dough sheets to fit the bottom of a 13×9 casserole dish that has been greased. Spread meat mixture evenly over the crescent roll dough. Evenly spread the chili over the meat, and cut up hot dog wieners into small pieces and evenly spread over the chili. Sprinkle all this evenly with the cheese. Layer remaining package of crescent dough over all this to form a top crust (does not have to cover completely). Melt butter and pour evenly over this crust. Bake for 35-40 minutes at 350 degrees covered or until crust is lightly golden brown on top.

Jodie’s Chocolate Chewies

Note: One of my sweet students gave me this recipe around Valentine’s day one year, and I kept it for a long time. These cookies are one of a kind and go perfectly with the suppers above!

1 pkg. Duncan Hines devil’s food cake mix

1 bag semisweet chocolate chips

One half cup shortening

2 eggs, slightly beaten

1 Tbsp. water

One half cup sifted powdered sugar

Combine first 5 ingredients in large bowl with electric mixer, mixing until smooth. Shape dough into 1 inch balls, roll liberally in powdered sugar, and place 2 inches apart on a lightly greased cookie sheet. Bake at 375 degrees for 12-13 minutes. Cool before serving.

Editor’s Note: Brock W. Rogers is an experienced southern food writer, high school and university instructor, educator, European traveler, and a passionate lover of the culinary and pastry arts. Find him on Facebook at Brock’s Bites-Southern Recipes, or at