White Chicken Chili

8 chicken breasts, cooked and chopped
4 cans great northern beans (white)
2 med onions-finely chopped
6 cloves garlic, minced
1 T veg oil
9 oz green chilies-chopped
2 tsp cumin
1 tsp oregano
½ tsp cayenne pepper
¼ tsp ground pepper
¼ tsp ground cloves
3 cups chicken broth
3 cups Monterey Jack cheese

Saute onion and garlic in veg oil until soft. Stir in chiles,and spices. Simmer 3 minutes. Add beans, broth and chicken. Simmer 30 minutes. Turn off heat and stir in cheese 30 minutees before serving.

*For the amount I made, I doubled all the spices. I used 2 large onions, 5 cans of broth, 1 extra can of beans, a whole chicken plus 2 chicken breasts, and about 4 cups of cheese.

~ From the kitchen of a friend of Rachel B. :-)

White Chocolate Pumpkin Scones

Mix together in medium bowl:
2 Cups Flour
1/3 Cup Brown Sugar
1/2 t. Ginger
1/2 t. Cinnamon
1 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt

Blend in with pastry cutter:
1/2 Cup unsalted Butter

Stir in:
1/2 Cup White Chocolate Chunks (or chips)

In separate bowl, blend:
1/3 Cup Buttermilk
1/2 Cup Pumpkin
1 t. Vanilla

Add pumpkin mixture to dry ingredients. Stir gently until ingredients are just mixed. Place dough on lightly floured counter and form into two 6" circles, patting out gently. Cut each circle into 6 wedges. Place wedges on lightly greased cookie sheet.

Before baking, brush tops of scones with: 1 beaten egg 1 T heavy cream

Bake at 400 for 22-25 min. Cool on cookie rack. Wonderful with coffee!

Thanks to my friend Kelly for this one!

Breakfast Sausage Casserole

1 pound maple sausage
1/2 teaspoon salt
6 eggs, beaten
3 cups milk
8 slices Texas toast, toasted and cubed
10 ounces shredded cheese (I use a blend of Colby and Monterey Jack)

Brown sausage in skillet; drain.

In a medium bowl, mix t ogether salt, eggs and milk. Add sausage, bread cubes and cheese. Stir gently till well-mixed. Pour into a greased 13x9. Cover and place in refrigerator for 8 hours or overnight.

Preheat oven to 350. Cover casserole, and bake for 45 minutes. Uncover, reducing temperature to 325. Continue baking for another 15-25 minutes, until casserole is set. Serve hot.

Sour Cream Coffee Cake

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup flour
1 cup packed brown sugar
4 tablespoons melted butter
2 teaspoons ground cinnamon

Preheat oven to 350. Grease a 13x9 inch pan. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder and salt. Spread 1/2 of the batter in the prepared pan.

Prepare the filling: in a medium bowl, mix 2/3 cup flour, brown sugar, 4 tablespoons melted butter and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35-40 minutes in oven until a toothpick inserted near the center comes out clean.

Recipe modified slightly from AllRecipes.com

Potato Soup

6-8 medium potatos, peeled and diced
2 stalks celery, diced
1/2 onion, chopped
4-5 cubes bullion
salt and pepper
1- 12 ounce can evaporated milk
4 T. butter
parsley
cheese
bacon bits

Place potatoes, onion and celery in large pot. Cover with water. Add bullion and bring to a boil. Cook until vegetables are tender. Place mixture in blender or food processor (including the liquid; depending on the size of your blender, you may need to do this in several batches). Pour into crockpot; add salt, pepper, milk and butter. Cover and cook on low for 4 hours until thickened. Add garnishes as desired.

This is a perfect way to warm up on a cold day!

Chicken Poupon

1/4 cup Dijon mustard
2 Tbsp water
1 tsp garlic powder
1/2 tsp Italian seasoning
4 boneless/skinless chicken breasts

~ mix mustard, water, garlic powder and italian seasoning
~ place chicken in shallow baking pan. brush evenly with mustard mixture
~ bake at 375 degrees for 20 minutes or until chicken is cooked through

great, served with rice pilaf

Pretzel Yummies

2 cups walnuts or pecans
1 cup Reece's Pieces
1 cup M&Ms
1 cup packed brown sugar
1/2 cup light-colored corn syrup
1/4 cup butter
2/3 cup sweetened condensed milk
1/2 tsp vanilla
Pretzel Rods or Bavarian Pretzels

~ chop nuts, Reece's Pieces and M&Ms and mix together in large bowl. set aside.
~ in small, heavy saucepan, combine brown sugar, corn syrup, and butter. bring to a boil over medium heat, stirring constantly.
~ Stir in sweetened condensed milk. return to boiling. reduce heat to medium-low
~ candy thermometer should read 236 (should take about 10 minutes...adjust heat as necessary to maintain a steady boil) remove saucepan from heat and stir in vanilla.
~ cool until slightly thickened (15-20 minutes)
~ dip each pretzel into caramel mixture. let caramel drop off slowly. either cover the pretzel fully or just 2/3 of the pretzel.
~ spoon or roll the chopped mixture onto the caramel-covered pretzel. let stand until caramel is set
~ store in airtight container between layers of wax paper in fridge up to four days - freeze up to one month

Spinach Artichoke Dip

2 pkg frozen chopped spinach (thawed)
1 can drained artichoke hearts (chopped)
8 oz cream cheese
1/2 cup grated parmesan cheese
1 stick butter
1 onion, chopped
8 oz sour cream
2 cups shredded mozzarella cheese
tortilla chips or melba toast

~ saute onion in butter, add spinach and artichoke
~ stir in cream cheese and sour cream until melted
~ add parmesan and shredded mozzarella cheeses
~ pour into baking dishes and bake at 350 degrees until bubbly

This makes a lot and can be frozen.

Serve with tortilla chips, melba toast, veggies, etc.

Peanut Butter Balls

1 1/2 lb powdered sugar
1 lb peanut butter
1/2 lb margarine
1/2 large box chocolate

~ in bowl, mix powdered sugar, peanut butter and margarine together...roll into balls
~ melt chocolate
~ dip balls in chocolate and refrigerate

from the kitchen of Margie Prinster

Bourbon Chicken

1 1/2 lb thigh chicken meat (cut into bite-sized chunks)
1/2 tsp worcestershire sauce
1/2 tsp ginger powder
1 Tbsp sugar
1/2 cup bourbon
2 Tbsp teriyaki sauce
1/2 tsp garlic salt
3 Tbsp brown sugar
1 cup white grape juice (separated)
1/4 cup water

~ mix teriyaki sauce, worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. stir until thoroughly blended.
~ pour 1/3 sauce on chicken pieces and mix. refrigerate for 3 hours - best overnight. save remainder sauce and refrigerate
~ braise chicken with marinade on medium/low heat until cooked
~ remove from frying pan
~ in a 2-quart sauce pan, heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1Tbsp of sugar with 1/4 cup water. bring to a simmer and stir until sugar is dissolved
~ add chicken to sauce and stir until chicken is coated and ready to serve

this is a fairly small portion, so doubling or even tripling it wouldn't be bad at all

Chicken Satay

1/2 cup coconut milk
4 Tbsp brown sugar
2 Tbsp fish sauce
2 Tbsp lime juice
4 boneless/skinless chicken breasts

~ cut chicken breasts into strips
~ mix all ingredients and marinate chicken for 2 hours to overnight
~ thread on wooden skewers and grill

Serve with Peanut Sauce

Peanut Sauce

1 cup peanut butter
3/4 cup lime juice
2 Tbsp sugar
1/4 cup soy sauce
2 Tbsp chile oil
1/2 cup coconut milk

~ combine all ingredients
~ for spicier sauce, add more chile oil

Barbecued Succotash

1 Tbsp extra virgin olive oil (EVOO)
1/2 red onion; chopped
1 red bell pepper, seeded and chopped
1 (14 oz) can black beans, drained and rinsed
1 (10 oz) box frozen corn
salt and pepper
1/4 cup smokey bbq sauce
2 Tbsp chopped chives, parsley or cilantro leaves, for garnish

~ heat a medium skillet over medium high heat. add onions and peppers and saute 5 minutes
~ add beans and corn and season with salt and pepper
~ when corn heats through, add BBQ sauce
~ stir to combine and serve succotash with chopped chives, parsley or cilantro leaves for garnish

from the kitchen of Rachel Ray

Honey Nut Chicken

2/3 cup honey roasted peanuts
1/2 cup plain bread crumbs
1 Tbsp grill seasoning
2 eggs
splash half & half
dash hot sauce
1/2 cup flour
2-3 Tbsp vegetable oil
4 boneless/skinless chicken breasts

~ preheat oven to 350 degrees
~ put nuts, bread crumbs, and grill seasoning in food processor and pulse grind to combine the nuts into the bread crumbs. pour nutty-breading onto a plate
~ beat eggs and half-and-half or milk with hot sauce in a shallow dish
~ pour flour out on a plastic cutting board or plate
~ preheat a nonstick skillet over medium high heat.
~ add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan
~ brown chicken pieces for 2 minutes on each side in hot oil or until evenly light golden in color
~ transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through; about 10-12 minutes

Serve with Barbecued Succotash

from the kitchen of Rachel Ray on the Food Network - before her personal show and when EVOO was all she used.

Sangria

1 bottle dry red wine (suggested: shiraz)
1/2 gallon Bacardi white rum
1 cup sugar
1 1/2 cup gallon Hawaiin Punch
1/2 cup lime juice
1/2 can cocktail fruit
1/2 can tropical fruit
1 can cherries
any additional fruit you'd like to cut up and add (oranges, lemons, strawberries, etc)

~ mix all ingredients together and chill overnight

Makes 2 gallons

Fresh Apple Cake

2 cup sugar
2 eggs
3 cup raw apples; thinly sliced
1 tsp cinnamon
2 tsp vanilla
1 cup nuts
1 1/2 cup oil
3 cup flour
1 tsp salt
1 tsp baking soda

~ mix all ingredients well
~ bake in greased pan on 350 degrees for 25-30 minutes

from the kitchen of Judy Graham

Deviled Eggs

12 eggs
3 Tbsp mayonnaise
2 Tbsp mustard
1 Tbsp minced sweet pickles
1 dash worcestershire sauce
salt and pepper
1 dash lemon juice
1-2 dash tobasco
2 Tbsp parsley
2 Tbsp paprika (to top)
1 dash onion powder (to taste)

~ hard-boil eggs
~ peel eggs and cut in half, length-wise
~ scoop out yolks and put in large bowl
~ add all ingredients to yolks and mix until fairly creamy
~ transfer yolk mixture into a large plastic bag, seal and cut off a small corner
~ squeeze mixture into egg white halves

Banana Nut Bread

1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup oil
1 cup sugar
1 egg
3-4 ripe bananas
1 tsp vanilla
1/2 cup chopped nuts

~ cream oil and sugar
~ add egg; mix well
~ mash bananas and add vanilla
~ beat in sifted dry ingredients
~ bake in greased pans at 350 degrees for 30-60 minutes

from the kitchen of Judy Graham

Zucchini Bread

3 eggs; beaten
1 cup oil
3 cups grated zucchini
2 tsp vanilla
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped nuts

~ mix all ingredients together in order
~ bake at 350 degrees for one hour
~ check, using toothpick

from the kitchen of Jodie Huse

Mashed Potato Candy

3/4 cup cold mashed potatoes (cooked in water only - no butter)
4 cups powdered sugar
4 cups coconut
8 squares sweet almond bark
1 1/2 tsp vanilla
1/2 tsp salt

~ mix potatoes and sugar
~ stir in coconut, vanilla and salt. blend well.
~ press into large greased cookie sheet, so mixture will be about 1/2 inch thick
~ melt chocolate; pour over top of candy - spread
~ refrigerate and serve

from the kitchen of Margie Prinster
Yet another great holiday treat!

Pasta Con Broccoli

4 oz pasta (I use the little shells)
1 oz butter
1 oz tomato sauce
1 oz fresh mushrooms
8 oz half & half
1/2 tsp garlic
1 head broccoli; stalk removed, chopped and rinsed
1/4 cup parmesan cheese

~ cook pasta until half done, according to package directions. drain water
~ add cream, butter, garlic, tomato sauce, and broccoli; bring to a hard boil
~ when pasta is cooked, add mushrooms
~ remove from heat
~ add cheese

from the kitchen of Pasta House

Chocolate-Covered Cherries

1/3 cup margarine
1 tsp vanilla
1/3 cup corn syrup
3-4 cups chocolate almond bark
1 lb. powdered sugar
50 maraschino cherries; drained
1/4 tsp salt

~ mix margarine, corn syrup, sugar, salt and vanilla
~ shape mixture around drained cherries and refrigerate until set (about 1-2 hours)
~ melt chocolate
~ dip chilled cherries into melted chocolate
~ set on waxed paper

from the kitchen of Margie Prinster

Butter Creams

1/2 cup melted butter
1 1/2 box powdered sugar (sifted)
1 can sweetened condensed milk
almond bark
optional: maple, nuts and vanilla

~ place butter, powdered sugar and sweetened condensed milk in a bowl and mix well.
~ divide into 2 bowls. flavor to taste with maple and nuts or vanilla (optional)
~ refrigerate for one hour.
~ roll into balls, place on a waxed paper-lined pan
~ freeze for one hour
~ dip in melted chocolate almond bark

from the kitchen of Margie Prinster
This is a terrific holiday treat!

Crock-Pot Fudge

2 packages of vanilla almond bark
1 12 oz package of chocolate chips
1 cup creamy peanut butter
optional: 1 jar of unsalted peanuts

~ cook all ingredients in crock pot on low until melted
~ when melted, add one jar of unsalted peanuts (optional)
~ unplug crock pot; let mixture sit for an hour
~ spoon out onto wax paper or pour into a cake pan and cut into squares

from the kitchen of Anna Foster
This recipe is for smooth and creamy fudge. So, if you're a fan of the gritty kind, this wouldn't be for you. I'll have to find the best "gritty" fudge recipe and post that!!

Microwave Peanut Brittle

1 cup raw peanuts
1/2 cup karo syrup
1 tsp margarine
1 tsp baking soda
1 cup sugar
1/8 tsp salt
1 tsp vanilla

~ stir peanuts, sugar, syrup and salt together in a 1 1/2 quart microwave-safe casserole dish.
~ place in microwave on high for 4 minutes.
~ stir and put back in microwave for 3-4 minutes more.
~ Add margarine and vanilla, stir.
~ put back in microwave for 1-2 minutes more, peanuts should be light brown
~ add baking soda and stir until foamy
~ pour mixture on a lightly greased cookie sheet
~ let cool and break into pieces

from the kitchen of Anna Foster
BEWARE: this recipe is so easy and so tasty, you will be hooked!

Easy Chicken Divan

2 boneless, skinless chicken breasts
2 cans (10.75 oz) condensed cream of chicken soup
1 cup mayonnaise
1 cup shredded mozzarella
3 heads broccoli
16 oz sour cream
12 oz pasta

~ preheat oven to 400 degrees
~ wash chicken, pat dry and cut into 1-inch pieces
~ rinse broccoli well in cold water. cut florets off stalks and discard stalks. put chicken and broccoli into a 13x9 baking pan.
~ in a medium bowl, mix together cream of chicken soup, sour cream and mayonnaise.
~ pour over chicken and broccoli. cover with foil and bake for 50 minutes.
~ prepare pasta according to package directions
~ after the 50 minutes, remove foil and sprinkle with mozzarella cheese. return to oven and continue baking, uncovered, for 10 minutes or until the cheese has melted and is light golden brown.
~ serve chicken over pasta

Spicy Rotel Chicken Soup

This one is out of JD's recipe box.

1 large can of cream of chicken soup
1 can chicken broth
1 can corn
1 can rotel diced tomatoes
4 chicken breasts
garlic salt
red pepper flakes

~ Brown chicken in skillet with garlic salt.
~ Cut chicken into small pieces.
~ Mix all ingredients together in large pot.
~ Add cooked chicken and simmer until well blended.

Serve hot with blueberry muffins

Buffalo Chicken Wing Dip

o12 oz cream cheese
8 oz ranch dressing
8 oz hot wing sauce
1 can of chicken (I usually use two cans)
3 cups shredded cheddar cheese

Mix all ingredients in a 13x9 pan and bake at 350 degrees until bubbly.

Serve with tortilla chips and a tall glass of your favorite beverage - it's hot!

This recipe comes from my dear friend, Keppel. This is the main reason I started this blog. I have called her numerous times for this recipe, as I always forget the ingredients!!

Mustard Pretzel Dip

1/2 medium onion - minced
16 oz. sour cream
16 oz. mustard
16 oz. mayo
1 double package of Ranch Mix
1 cup sugar
6 tsp (heaping) horseradish

Mix all ingredients and chill.

Serve with pretzels sticks.

Cut the recipe in half if you don't want enough to supply a party of 50!

Thank you, Andrea, I'm pretty sure you shared this with me years ago.

Whole Chicken in Crockpot

1 whole chicken (preferably with pop-up timer)
4 tsp salt
2 tsp paprika
1 tsp cayenne pepper
1 tsp onion powder
1 tsp thyme
1 tsp white pepper
1/2 tsp black pepper
1/2 tsp garlic powder
1 yellow onion - chopped

~ place chopped onions in crockpot
~ blend spices and rub on chicken
~ place chicken in crockpot
~ cook on low 4-8 hours

This is yummy, tender and goes well with a rice pilaf.

Chocolate Cupcakes with Peanut Butter Icing

2 1/4 cup flour
1 1/2 cup sugar
3 1/2 tsp baking powder
1 tsp salt
1/8 tsp baking soda
3 Tbsp baking cocoa
1 1/4 cup milk
1 tsp vanilla
3 eggs
1 1/2 cup peanut butter (separated)
1/2 cup butter
2 cup powdered sugar
3 Tbsp milk
Reese's Peanut Butter Cups

~ Combine flour, sugar, baking powder, salt, baking soda, baking cocoa, 1 1/4 cup milk, vanilla and eggs in a large bowl and mix.
~ Add 1/2 cup of peanut butter and mix.
~ Pour into cups and bake on 350 degrees for 20-25 minutes

Frosting
~ Combine butter and 1 cup of peanut butter in mixing bowl and beat together until fluffy.
~ Gradually add powdered sugar and 3 Tbsp milk -- beat until creamy.

Frost cupcakes.

Finish each cupcake with 1/2 of a Reese's Peanut Butter Cup.

Makes 24 cupcakes

I must give credit where credit is due. This wonderful website, Confessions of an Apron Queen is where I found the recipe. I tried it, loved it and thought it was necessary to share. I am hoping she doesn't mind!! Make sure you go to her page and give her some sugar!

Caribbean Pork Kabobs

1 lb pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 Tbsp brown sugar
1/2 tsp thyme
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp ground cayenne pepper

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Servings: 4
Suggestions: serve with mushroom packets, fresh salad and bread.
~Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate for 2-24 hours.
~Remove cubes from marinade; discarding leftover marinade.
~Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning).
~Grill over hot coals 10-12 minutes, turning often, until nicely browned. Serve with hot rice and kabobs of grilled fruit and pepper chunks, if desired.