Key Lime Pie in mason jars

Key Lime Pie in mason jars
1 1/2 pkg. graham crackers, crushed
4 Tbsp. brown sugar
4 Tbsp. butter, melted
1 - 8 ounce block cream cheese, softened
1/2 can sweetened condensed milk
1/2 cup sour cream
2 Tbsp. key lime juice
whipped cream

       Crush the graham crackers in a ziploc bag or food processer.  Add the brown sugar and mix together with the cracker crumbs.  Pour in the melted butter and mix it with the crackers and sugar.  Set aside.  In a mixing bowl add the cream cheese.  Mix on high until smooth.  Add the sweetened condensed milk, sour cream, and lime juice and mix on high for 3 minutes.  If desired, add 1-2 drops of green food coloring and mix it in. In 6 half pint jars spoon 2 heaping Tbsp. of the graham cracker mix.  Layer with the cream cheese mixture followed by one more spoonful of the graham crackers.  Top with whipped cream.

Sweet & Spicy Steak Chili with Buttermilk Cornbread (Dutch Oven) jars

Sweet & Spicy Steak Chili (Dutch Oven)
2 Tbsp. olive oil
2 lbs. Cross Rib or Chuck roast, cut into 1/2-1 inch cubes
1 lg. onion, diced
2 tsp. minced garlic
1 can black beans, drained and rinsed
2 small cans tomato sauce
1 1/2 cups beef broth
1 tsp. Worcestershire sauce
4 Tbsp. brown sugar
1 tsp. cumin
1 tsp. paprika
1 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper

         In a skillet or frying pan, heat the olive oil and brown the steak cubes in it.  In a dutch oven combine the steak cubes, diced onion, garlic, and black beans.  In a medium sized bowl add the tomato sauce, beef broth, Worcestershire sauce, brown sugar, cumin, paprika, oregano, chili powder, salt, pepper and stir together.  Pour the sauce over the meat and beans mix and stir to combine.  Place the lid on the dutch oven and bake in the oven at 350 for 1 1/2 hours or use the coals method.  (About 6-8 coals underneath the dutch oven and 14-17 on top for approx. 1 1/2 - 2 hours.) Remove the lid and pour the cornbread mix (see below) over the chili.  Place the lid on and bake at 375 for 20 minutes.  (20 coals on top for about 20-25 minutes.)

Buttermilk Cornbread

1 stick butter, melted
1/2 cup honey
1/2 cup sugar
2 eggs
1 cup buttermilk
1 cup cornmeal
1 cup flour
1/2 tsp. salt
1/2 tsp. baking powder

     In a small bowl combine the melted butter, honey, and sugar.  Add the eggs, one at a time and stir until mixed.  Add the buttermilk and stir everything together.  In a medium bowl add the cornmeal, flour, salt, and baking powder and whisk together.  Add the wet ingredients to the dry and stir just until combined.  It will be just a little lumpy.  If baking alone, pour the mixture into a sprayed 8x8 pan and bake at 375 degrees 20-25 minutes.

If making the mason jar meal, spoon about 1 cup of the cooked chili into the mason jars.  Then spoon about 3/4 cup of cornbread mix on top of the chili in the jars.  Place the jars on a cookie sheet and bake for 20 minutes at 375 degrees.

Fried Ravioli

Fried Ravioli
25-30, 2 inch round ravioli (I used cheese ravioli)
2 eggs
1 cup Italian seasoned bread crumbs
oil for frying

     Lay the frozen ravioli on a cookie sheet to completely thaw, about 2 1/2 hours.  Set the eggs out on the counter at the same time to let them reach room temperature.
     When the ravioli is thawed, heat up the oil to approx. 350 degrees.  (You can use a frying pan, or a small deep fryer.)
     In a small bowl beat the eggs together.  Add the bread crumbs to another small bowl.
     Dip the ravioli one at a time into the egg and then the bread crumbs.
     Fry the dipped ravioli for about 2-3 minutes.  Remove from the oil and let drain on a plate lined with a paper towel.
     Dip in your favorite marinara.  I use my homemade spaghetti sauce.