And I am cooking and baking...

Self-isolation means more cooking and baking and less prepared food.


Writer Rogenna Brewer shared her bachelor son Troy's Chicken Chili Recipe. Below you'll find my adaptation because because my household is smaller. Either recipe feeds an army.



Troy's Chicken Chili


2 lbs boneless chicken

3 cans of black beans

3 cans of kidney beans

2 cans of corn

2 cans of diced tomatoes

1 can of tomato paste (size of the others not the tiny ones),

2 pkgs chicken chili seasoning

Salt to taste

Everything, including the juices goes into the crock pot on low for 8 hours. Shred the chicken (if needed) with a fork. And serve. Yummy!





Tina's Adaptation


Add all of the following ingredients to your crockpot:

3 -4 frozen chicken breasts

1 package chicken chili and ½ package regular chili seasoning

Diced onion

1 large can tomato sauce

1 large jar spaghetti sauce of choice

1 can corn-drained

1 can kidney beans-put in with juice

1 can pinto beans-put in with juice

If frozen chicken, put in crock pot for 8 hours.

If not frozen 6 hours.

When chicken is cooked, remove, shred (not chunks SHRED) and put back in for the last two hours.


Top with cheese and sour cream or pour over baked potatoes.



A gal has got to have chocolate, so here is my from scratch chocolate brownie recipe.


Tina's Never-Fail Scratch Brownies


½ cup (1 stick) butter melted

1 cup sugar

1 teaspoon vanilla extract 2 eggs

1/2 cup flour 1/3 cup cocoa

¼ teaspoon baking powder

¼ teaspoon salt

Heat oven to 350 degrees.

Grease 9 inch square baking pan.

Stir together butter, sugar and vanilla in bowl. Add eggs and beat. Stir together the dry ingredients. Slowly add to egg mixture, beating until well blended. Spread batter into pan.

Bake 20-25 minutes until brownies pull away from pan. Cool completely.


#writerlife #foodie