Green Chili Stew

2 lbs beef stew meat, cut into 1" cubes
2 med onions, chopped
2 Tb. vegetable oil
1 can (15 oz) black beans, rinsed and drained (origianl recipe calls for pinto beans but, ewww!)
1 can (14-1/2 oz) diced tomatoes, undrained
2 cans (4 oz each) chopped green chilies
1 c. water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
Shredded cheddar cheese, optional

In a skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker. Combine beans, tomatoes, chlies, water, bouillon, garlic, sugar, salt, and pepper; pour over beef.
Cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired. YIELD: 8 servings

Pumpkin Muffins

1 1/2 c. canned pumpkin
3 eggs
1 1/2 c. milk
3/4 c. melted butter
1 1/2 c. sugar
4 1/2 c. flour
2 Tb. baking powder
1/2 Tb. salt
1/2 Tb. cinnamon
1/2 Tb. nutmeg
1 1/2 c. chocolate chips

Mix. Bake at 350 for 15 - 18 minutes.

Snickerdoodles

2 3/4 c. all-purpose flour
1 tsp baking soda
1/2 tsp. fine salt
1/2 c. shortening
1 stick (8 TB) unsalted butter; softened
1 1/2 c. sugar, plus 3 Tb.
2 lg eggs
1 Tb. ground cinnamon

Preheat oven to 350 degrees. Sift the flour, baking soda, and salt into bowl.
With a handheld or standing mixer, beat together the shortening and butter. Add the 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the flour mixture and blend until smooth.
Mix the 3 Tb sugar with the cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the bals into 1/2-inch thick disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on rack.