For those of you preparing for the snowpocalypse, check out this warm and yummy recipe:

Ingredients:
1 lb. lean ground beef
1 medium red onion, chopped
2 cans (16 ounces each) tomato sauce
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (8 ounces) corn
2 cups sliced carrots
1 cup red pepper, chopped
3 tablespoons chili powder
2 beef buillon cubes
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup water

Directions:
1. In a skillet, cook beef until meat is no longer pink; drain. Transfer to a large slow cooker. Add all ingredients, mix well.
2. Cook and cover for 6 to 8 hours. Serve garnished with shredded cheddar cheese and crushed tortilla chips if desired.

This recipe was kindly shared by Bill Prickett (@bprickett on Twitter). Thanks, Bill!

Rum or Bourbon Balls

1 cup powdered sugar
1/3 cup Rum or Bourbon
1/4 cup light corn syrup
2 1/2 cups of crushed vanilla wafers (a food processor makes this step easy!)
1 tablespoon cocoa powder
Optional: 1 cup chopped pecans

Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut-sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight container with waxed paper between layers. Recommend candy-sized Christmas cups for serving.

Optional: Dip ’em in chocolate fountain or fondue.

Makes about 20 balls.

Salt
1 lb. ziti rigati pasta
Extra virgin olive oil (EVOO) for drizzling
6 slices bacon, chopped
1/2 cup marinated, chopped red pepper
1 can tomato paste
8 oz. cream cheese, cut into pieces
1 1/2 cups shredded asiago or parmigiano reggiano cheese
1/2 pint cherry tomatoes, quartered

1. Preheat oven to 500 degrees. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

2. Whilte the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp at the edges, 3 to 5 minutes. Add garlic and red pepper and cook, stirring for 1 minute. Stir in the tomato paste for 1 minute. Stir in the cream cheese until melted. Stir in half of the shredded cheese, then the reserved pasta cooking water.

3. Add the pasta to the sauce and toss. Pile into a casserole and top with the tomatoes and remaining shredded cheese. Bake until browned on top, 7 to 8 minutes.

Ingredients:
4-5 medium zucchini
3/4 teaspoon salt
4 eggs
1 garlic clove, chopped
3/4 cup flour
1/2 cup grated Parmesan
1/4 teaspoon black pepper
Ranch dressing for dipping/topping

Directions:

Step 1 —
Coarsely shred zucchini to make 5 cups. Sprinkle with salt. Put in colander; weight down to remove most of the moisture from the zucchini.

Step 2 —
Beat eggs and garlic; add flour, cheese and pepper. Mixture will be lumpy.

Step 3 —
Stir in zucchini, just to mix. Drop rounded tablespoons of batter into lightly oiled hot griddle or skillet. Spread to 3-4 inches. Cook 2-3 minutes until golden brown on both sides.

Step 4 —
Remove from griddle and pat with papertowel to remove excess oil.

Pancakes may be frozen up to 3 months. To warm, preheat oven to 425 degrees. Put pancakes on lightly greased baking sheet and heat 8-10 minutes.

Ingredients:
Vanilla flavored rum
Root beer
Vanilla ice cream

Directions:

In a large, chilled glass, add two scoops of vanilla ice cream. Pour one shot glass of vanilla flavored rum over ice cream and top off with root beer.