Chili and Fresh Apple Cake: Brock’s Fall Recipes Part 2

Fall is finally here! A distinct chill is in the air! Leaves are falling! And there’s nothing like good food to warm the heart and soul! Here is part two of my tantalizing and tempting treats for fall! To begin part two of my enticing treats, I have provided for you my famous chili recipe! The addition of two secret ingredients in the last thirty minutes of cooking makes this chili a winner recipe! This concoction is always served best with crackers or some hot corn muffins! Chili is ideal for football get-togethers or just for a simple fall supper! Second, I have provided you a recipe by one of my family’s friends, Mrs. Kay Todd. It is called a Fresh Apple Cake with Buttermilk Glaze. This is one of the very finest apple cake recipes I have ever tried! And third, a recipe for easy, rich turtle cookie bars—straight from Southern Living magazine! They are great at football tail-gating parties! I hope you enjoy this second installment of some classic recipes as well as some new ones that I have found for you! You’ll want to save all these this week! Enjoy readers!!!

Brock’s Famous Chili

Note: This chili is some of the best chili in the new world! The addition of two secret ingredients at the end makes this chili a winner recipe! You’ll want to try this out, readers!

2.5 lbs. ground beef, browned and drained

1 onion, chopped (cooked with meat)

2 cans dark red kidney beans

3 pkg. chili seasoning mix (packets)

3 Tbsp. chili powder

1 can Ro-Tel (mild)

2 regular size cans diced tomatoes

2 tsp. salt

2 tsp. pepper

2 Tbsp. sugar

8 oz. cream cheese, softened

1 stick butter, softened

Mix all ingredients well. Cook on low heat or preferably in a large crock pot on low all day. Do not drain any of the beans or tomatoes in cans. While you are preparing your cornbread or corn muffins to enjoy with your chili, about 30 minutes before serving the chili, add your cream cheese and butter to it. Let it melt into the chili, stirring it around well. Believe me—it makes it even richer and better! This chili is served well with crackers or homemade corn muffins. Also, top with grated cheese if you desire.

Fresh Apple Cake (Mrs. Kay Todd)

Note: This is a truly delightful fall recipe sent to me by Mrs. Kay Todd, a dear friend of my family’s. This cake is served with a rich buttermilk glaze—which tops it off perfectly.

Cake:

4 cups diced/peeled fresh Gala apples

2 cups sugar

1 cup oil

2 eggs, well beaten

1 tsp. vanilla

1 cup chopped pecans

3 cups plain flour

Half tsp. soda

Half tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

Glaze:

1 stick margarine

1 cup sugar

Half tsp. soda

Half cup buttermilk

Let apples and sugar stand for 1 hour in a large plastic bowl, and stir often to make its juice. Then add the next four ingredients. Mix this well with a wooden spoon. Mix the next five items into the mixture well. Pour into a tube pan (greased and floured) and bake at 350 for 1 hour and 15 min. For glaze, bring ingredients to a boil in a saucepan, and pour over hot cake, while in pan.

Fall Turtle Cookie Bars

Note: These cookie bars are straight from Southern Living magazine. You will love these. Perfect for football tail-gaiting!!!

Crust:

2 cups all-purpose flour

1 cup firmly packed brown sugar

Half cup butter, softened

2nd Layer:

1 cup chopped pecans

Two thirds cup butter

Half cup firmly packed brown sugar

1 cup milk chocolate morsels

Preheat oven to 350 degrees. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13×9 inch pan.

Arrange pecans over crust. Combine two thirds cup butter and half cup brown sugar in a saucepan; bring to a boil over medium high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake at 350 degrees for 15-17 minutes or until golden and bubbly. Remove from oven; sprinkle with chocolate morsels. Let stand 2-3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some morsels whole (do not spread). Let cool at room temperature until chocolate is set. Cut into squares.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at brockrogers1@gmail.com ,or find him on Facebook at Brock’s Bites-Southern Recipes.