White Bean Chicken Chili

Award winning White Bean Chicken Chili

(Picture coming soon!!)

1 tablespoon olive oil
2 medium onions chopped
4 cloves garlic minced
2 4oz cans green chili
4 cups chopped grilled chicken (can use any shredded or chopped chicken but grilled chicken gives it the best taste.)
2 teaspoons cumin
1.5 teaspoons oregano
1 teaspoon cayenne
3 16az cans great northern beans
6 cups chicken broth
3 cups shredded jack cheese

Heat oil over medium heat.
Add onions, sauté until translucent
add garlic, chili, chicken, cumin, oregano, cayenne
Sauté about 2 minutes
add beans and chicken broth
Bring to boil,
Simmer 2 hours or more
add all the cheese
stir until thick and melted
season with salt and pepper
great with sour cream on top

Chocolate Chip Cookies

I have had problems with my favorite chocolate chip recipe and this one solves the problems. 


Soft and Chewy Chocolate Chip Cookies by Martha Stewart

• 2 1/4 cups all-purpose flour      
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups (about 12 ounces) semisweet and/or milk chocolate chips

 

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

 

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

 

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Chocolate Ice Box Pie

 

Chocolate Ice Box Pie

1^st layer
1 ½ Cup flour
1 ½ Cubes Butter
1 Cup pecans

**Mix all together and pat mixture in the bottom of a large greased 9X13 Pan and Bake at 350 degree F for 10-15 minutes and let cool.

2^nd layer
6-8 oz of cream cheese
1 Large Tub Cool whip
1 Cup Sugar

**Mix together and pour over cooled crust

3^rd layer 
2 Large packages of Chocolate Pudding
4 Cups Milk

**Mix together until pudding consistence and pour over the 2^nd layer

4^th Layer 
1 Large Tub of Cool Whip

**Pour on top with as much of this tub you want to have as the top layer

Refrigerate for at least 1 hour and serve.

Honey Cornbread Muffins

I made these for the Trunk or Treat Ward Party. They are really good and easy to make.

Prep Time:  10-15 minutes
Cook Time:  15 minutes at 400 degrees F.
Makes 12 Muffins

Ingredients:
1 Cup Yellow Cornmeal
1 Cup all-purpose Flour
1 Tablespoon Baking Powder
1/2 Cup Granulated Sugar
1 teaspoon Salt
1 Cup Milk
2 large Eggs
1/2 stick Butter, melted
1/4 Cup Honey

Place paper muffin cups and a 12 -cup muffin pan

Directions
Preheat oven to 400 degrees F
In a large bowl combine the cornmeal, flour, baking powder, sugar and salt.
In a small bowl combine the milk, eggs, melted butter and honey and add to dry ingredients and stir until all dry ingredients are just mixed together.
Scoop cornbread mixture evenly into the 12 cups. Bake for 15 minutes until golden.
Cool a bit and eat warm or cool.

Semi-Homemade Spaghetti Sauce

My daughter always tells me how much better her friends, moms, spaghetti sauce is better then my out of the can spaghetti sauce.  While on vacation with their family, I was able to taste it and I did agree.

I don't have a picture, will try to insert one next time, that is if I can get one before my family eats it all up!!

"The Girls" Spaghetti Sauce - Michele Potter
1 big can tomato sauce (28 oz)
1 smaller can diced tomatoes (16 0z)
1 can mushrooms,
3 celery stems,
1/2 lg onion
1/2 lg bell pepper
1 pk dry Italian dressing
1/2 pound cooked ground beef
Add everything to a big pot, bring to boil and then let simmer on low for 2-3 hours...


Another Variation that I made when I didn't have the above ingredients...
1 28 oz can tomato sauce
1 28 oz can of diced tomatoes
1/2 large onion
1 bell pepper
2 diced zucchini's
l pound cooked ground beef
1 packet of Italian Spaghetti Mix
I threw it in the crock pot and cooked it all day on low!!

Both are very yummy, not sure I will go back to spaghetti sauce out of a can or jar again!!!

Meat Loaf

My Meat Loaf

2.5 lbs Ground Beef
2 large eggs
1/2 Green Pepper
5 Green Onions
1 Tablespoon Worcester Sauce
1 Tablespoon of mustard
2 Tablespoons of White flour
Salt & Pepper

Preheat oven to 400 degrees F

Cut green onions in small pieces starting at the end cutting all the way into the white part.

Green pepper, for pickier eaters, I use my food processor and chop up green pepper almost pureeing it.

In a large bowl, mix everything together.  I use my kitchen aid stand mixer for this.

After everything is mixed well, I put into a 9x13 glass pan and mold into a longer skinny loaf. 

Cook in oven for about 1 hour or until your meat thermometer reads 170 degrees F.  When done, let it rest for 10 minutes, slice into 1/2 -1 inch pieces and serve.

I like to serve with Baked Potatoes and Corn.

For my family or for 10 people, I always double this recipe!!

Potato Casserole ala Funeral Potatoes

1 Large package frozen southern hash browns
1/2 Cup chopped onion or less (you can use frozen chopped onions)
1 can cream of Chicken soup
1 Cup sour Cream
1 cube margarine
salt and pepper
1 1/2 cups shredded cheese


Mix all ingredients together and scoop into 9X13 glass pan


Bake for 40-50 minutes in a 350 degree oven


Some people add a topping of corn flakes with 4 Tablespoons of melted butter
Mix together and put on top of potatoes and then bake.


When I make this recipe I always double it except I use
1 large bag of southern hash brown potatoes and
1 bag of O'Brien Potatoes
then you can eliminate the onions

Mix all ingredients in a larger Tupperware bowl and put in a larger casserole dish or divide into smaller pans and refrigerate until ready to use. You may just have to add 20-30 minutes to the baking time if it has been in the refrigerator.

Cyndi's Frosted Sugar Cookies

Cyndi's Frosted Sugar Cookies

About a year ago, I went on a quest to find some yummy sugar cookies. Most of the sugar cookie recipes I found were hard and dry, and I personally am not a fan of dry cookies that taste like I am eating a cardboard box. Or I found recipes that were more moist but flattened out too much.

I posted a plea to all my friends on facebook and one friend said she had a recipe from a friend that was just like the frosted sugar cookies you find at the grocery stores. So I thought I would give it a try.

Out of all the sugar cookies I tested, these are my favorite!! While these are very similar to the frosted sugar cookies you find in stores, I think these are sooo much better.

Cookie:
Cream until light and fluffy
1 1/2 c sugar
1 c cold butter
1 c sour cream

Add:
1 egg
1 tsp vanilla
Mix dry ingredients and fold into cream mixture
1tsp baking soda
1/2 tsp salt
4 1/2 c flour

Chill 1 hour and bake 425 for 4-5 minutes. I used my 1 table spoon scoop and then rolled into balls and flattened to about 1/3 of an inch. You can make them bigger but this size is perfect since they are very rich.

Frosting
1 cube butter
4 oz cream cheese
1/2 bag powdered sugar
1 1/2 tsp vanilla
(I add a little milk to help thin it out to the consistency that I like.)


Printable Recipe

Potato and Broccoli Soup

Potato and Broccoli Soup


The basic recipe came from Rachel Ray. But sometimes, I have to tweak things because of what I have in the house. It turned out so good, I wanted to share!!

Ingredients
Extra Virgin Olive Oil (I used vegetable oil)
6 slices bacon, chopped
4 tablespoons butter
1 medium onion, chopped
4 tablespoons flour
1 quart chicken stock
2 cups leftover mashed potatoes or more!!
8 ounces Mexican blend cheese
1 or 2 bunches of steamed broccoli chopped (or 1 small bag of frozen broccoli)
Chopped chives, more shredded cheese and sour cream, for garnish

In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.

Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.

(I didn't have a fresh onion so I used dried onions)

Whisk in mashed potatoes and broccoli, then stir in the cheddar cheese and cook until the potatoes are hot and the cheese is melted.

(I used frozen broccoli, I threw it in the pot frozen. To speed up the cooking time of the broccoli, I scooped the broccoli and some soup out and put it in the blender until creamy. I also put some of the bacon in the blender too. Mine ended up being a little thick, so I added some milk. I then put it back in the pot and brought it back to a light boil for a few minutes. Remember to stir frequently to the bottom burning!!)

Transfer to a serving bowl and garnish with the reserved bacon, sour cream, cheese and chopped chives. (I didn't have chives)

I also served with freshly baked rolls.

This was super yummy, if I do say so myself. My kids were a little turned off by the green color but half of them still said it was good, and all the adults loved it!!

Yummy Sweet Potato Casserole

Ingredients:

About 4 cups sweet potatoes cooked and mashed

1/2 cup packed brown sugar
2 eggs
1/2 teaspoon salt
4 Tablespoons Butter, room temperature
1/2 Cup milk
1/2 teaspoon vanilla

Topping
1/2 cup packed brown sugar
1/3 cup all pupose flour
3 Tablespoons butter, softened
1/ cup chopped pecans

Diections:
1. Preheat oven to 325 degrees F
Put sweet potatoes peeled and cubed into a saucepan heat over medium heat until tender: drain and mash

2. Either in a large bowl or the cooking pan wherever you mash your potatoes...
mix together the potatoes, sugar, eggs, salt, butter, milk anbd vanilla. Mix untill smooth. Tranfer into a 9X13 inch baking dish.

3. In a small bowl, mix brown sugar and flour, then cut in butter until mixture is course. Add pecans and mix and sprinkle mixture over the sweet potato mixture.

4. Bake in preheated oven for 30 minutes or until lightly brown.

I did add some minature marshmallows on top to melt and look festive. Enjoy!

Glorious Morning Muffins

Glorious Morning Muffins

by Gold Metal

2 eggs
3/4 cup vegetable oil
1/4 milk
2 tsp vanilla
2 cups of unbleached flour
1 cup brown sugar
2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 raisins
3/4 cup sliced almonds

Heat oven to 35o degrees F. Place paper baking cup in each of 18 regular size muffin cups.

In large bowl, beat eggs, oil milk and vanilla with wire whisk until well blended. Add flour, brown sugar, baking soda, cinnamon and salt. Stir just until dry ingredients are moistened. Stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.

Divide batter evenly among cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan.

This recipe is easily changed. I didn't have a few of these ingredients, like coconut, raisins or almonds. I substitute, 1 diced up banana and pecan pieces. I am sure you can mix and match to your hearts desire!! Give it a try you will not be disappointed. My whole family enjoyed these so much and so fast, that I could not get a photo!!

Smore's Pops

Smore's Pops

These are so easy and very yummy too!! I heard a friend talk about making these and I had to try!!

All you need is:

• Lollipop sticks, that you can get at any craft or hobby store



• 1 bag of large Marshmallows



• Chocolate, I used Chocolate Coating that comes in cubes, but I am sure you can use any kind you want.



• Graham Crackers.

Start by putting all your marshmallows on the ends of the sticks.

Then smash your Graham crackers as fine or chunky as you want.

Next melt your chocolate. I microwave my chocolate at 30 second intervals at 60% power. Stirring at each interval. Do not over heat chocolate or it will get clumpy.

When chocolate is melted dip the marshmallows completely in the chocolate and then roll around in the Graham crackers. I just rested them on their tops.

When they have cooled, enjoy!!

This is a great activity for kids!!

Variations: Use the really big Marshmallows you find at Walmart and stick them on the big Pretzel Rods. Then dip in chocolate and Graham Crackers.

You can do pretty much any variation you like, just use your imagination and have fun!!

Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

Many years ago I had the perfect recipe for peanut butter cookies, but then after moving multiple times, the book with it was lost. After this last move, we have the goal of being box free. To my surprise, I found a box full of recipe books and low and behold my favorite cookie recipe book was found. It is the "Mrs. Fields Best Ever Cookie Book!"

2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 1/4 cups (packed) brown sugar. (I use light brown sugar but recipe calls for dark)

2 sticks (1 cup) margarine softened (or salted butter)
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract

Preheat oven to 300 *F

In a medium bowl, combine dry ingredients, flour, soda and salt. Mix well and set aside.

In a large bowl, or mixing bowl, blend sugars with a eclectic mixer or stand mixer at medium speed. Add butter and mix to form a grainy paste, scraping the sides of bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.

Add the flour mixture and mix at low speed until just mixed. Do not over mix.

Drop by rounded tablespoons onto an ungreased cookie sheet. 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of cookes. Bake for 18-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool flat surface with a spatula.

As a variation, add 2 cups of coarsely chocolate chips to the flour mixture and then bake as directed.

Yield: about 3 1/2 dozen

Enjoy!!

German Pancakes

I don't know if these are the "typical" German Pancakes but my mom is from Germany, and this is her basic recipe that was passed down by her mother.

If you were to ask each of my brothers how to make my moms pancakes, they would give you a slightly different recipe. The way my mom cooked when we were kids is add a little this and a little that and seemed to be like pulling teeth to get actual recipe.

However, after getting recipes from my brothers and my mom and after the 13 years I have been making these for my family, I think I have perfected this Pancake recipe as I remember as a child.

This is not your typical fluffy pancake. These are more dense. But the great thing about these is that hours after you are done. These pancakes still taste great just to grab one and go.

German Pancakes

3 cups all purpose flour
1 cup of sugar
1 tablespoon baking powder
pinch of salt
2 eggs
1 tablespoon of vegetable oil
3 cups of milk

In a large mixing bowl, combine all dry ingredients and mix well.

Add eggs, oil and then slowly add milk until a nice thick consistency. Thick but batter should still flow nicely off your spoon but not be to runny. You man not need all 3 cups and you may need slightly more.

Set your griddle to 325' and spray with cooking oil or as my mom always did, drizzle some vegetable oil on griddle and spread around with a paper towel.

Drop batter onto griddle to your preferred size, wait till the batter bubbles up and pops then turn. Leave on the other side for about the same amount of time as the first. You can check by lifting the side of one and see if it a nice light brown color. You may have to play around with timing as each griddle is different.

Spread some butter and syrup and enjoy.

This recipe will yeild about 30-40 pancakes.

Even if you have your favorite batter, give this one a try. I promise you will not be disappointed. I can please the pickiest of picky eaters with these pancakes!! My kids often come home from sleep overs and tell me how much better mine are, and even my sister has complimented them over and over!!

Zucchini Casserole Augratin

6-10 zucchinis
1/4 cup margarine or butter
1 pint sour cream
2 cup grated cheese
2 slices of bread
1/4 teaspoons of salt

Cut up and parboil & drain zucchinis (about 5-10 minutes, do not over cook the zucchini or it will get real soggy.)

In a small bowl, mix the margarine, sour cream and 1 cup of grated cheese.

After Zucchini is parboiled, spread in 8"x8"baking pan, then pour the sour cream over, gently incorporate into the zucchini.

Topping..........

2 slices bread cubed, salt and remaining 1 cup grated cheese.

Bake 20-30 minutes at 350 degrees F.
Let cool for 5 minutes and serve!!

Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole

Because Wednesday is Payday...Tuesday in our house has turned into pantry day. Today while searching through the pantry, I saw a few ingredients that sounded interesting and after a few different ideas I came up with this one. It was really good. The picture is not so great because the rice does not want to hold up, but you get the general idea!!

1 lbs ground beef
1 large can of mild enchilada sauce, I used El Paso
1 small can of tomato sauce
1 can of black beans, drained
1 can of green beans, drained
4 cups of cooked white rice
2 lbs of cheese or more if you prefer.

While cooking the rice, you can work on the rest of the casserole. In a large sauce pan, cook your ground meat. Season with some salt, pepper and onion powder. After meat is fully cooked, drain all grease. With meat back in the sauce pan, add the can of enchilada sauce, tomato sauce, green beans, black beans.

After rice is cooked, add it to the sauce pan along with about 2 cups of cheese. Stir until it is all mixed together and cheese is melted. Place in a 9x13 pan and cover with remaining cheese.

Bake in oven at 350 degrees for about 15 minutes or until cheese is melted.
Let cool for a few minutes and enjoy. Add salt and pepper to taste

Lion House Rolls

Lion House Rolls
Ingredients:
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 Tb. dry yeast
1/4 cup sugar
2 tsp. salt
1/3 cup shortening (butter or margarine)
1 egg
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
Method:


In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves. Add the yeast to tthis mixture then the sugar, salt, shortening, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.) Cover with plastic and allow to rise in a warm place until double in size. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls. Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours). Bake in a 375-degree oven for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot. Yields 2 to 2 1/2 dozen rolls.

_________

When shaping the rolls, I followed the directions in the following clip that I found on you tube!! These came out perfect and If you know me and baking bread and rolls you know these are super easy!!

The Best Chicken Salad

The Best Chicken Salad

YUMMY!!!!!!

I lost my original recipe, but made it again after many years for R.S. on 7-17-08. Thanks to my sister, Jane, who uses this recipe too and has been saving it all these years, we have a copy… I keep getting requests to share this recipe so here it is. Enjoy!

2-3 Cups cut up chicken (I use both sides of the chicken breast on one chicken from Walmart. (Their roasted chickens are usually bigger than in other stores and I prefer the roasted traditional flavor) If you cook the chicken fresh probably use three to 4 boneless chicken breast cooked and cut up. I've just gotten a bit lazy.

2 Cups celery cut up

1 Can crushed pineapple- regular size can ... the whole thing (Dole brand name is the best! My opinion..... don’t skimp on a few nickles)

3 Cups grapes cut in half (I prefer purple seedless. It takes time to cut all those little grapes so plan accordingly)

4-6 Cups pasta (We used to use elbow, but now I use Rotini, the curly spiral ones – I think it looks nicer) *** I sometimes add all the noodles I cook just to extend the size of the salad.

2 apples peeled and cored and cut into pieces

2-3 green onions (just the tops or green part)

1 small package slivered almonds

Could use 1 can sliced water chestnuts

(add fresh peaches or nectarines in season and cut up, these are totally optional)

After all has been cut up and prepared put in a large bowl (I use my big white Tupperware bowl) and then add the sauce. Mix well and enjoy. Or you can have the sauce mixture on the bottom with the pineapple and put everything on top and then mix... how ever is easier for you.

Sauce: mix together separately before and add to the rest all the other ingredients

1 Cup Mayonaise

1 Cup regular yogurt (another recipe used sour cream)I like the yogurt best.

1 teaspoon celery salt (don't substitute on this because this is the flavor we want)

¼ teaspoon paprika

Buttery Soft Pretzels

Just found and tried this recipe and had to share! These are soooo good! The 2nd pan I left as "bitz" like you get from wetzel's pretzels and instead of salting them before putting them in the oven, I spread melted butter over the tops as soon as they came out of the oven. Soooo yummy like that!

Buttery Soft Pretzels

Ingredients
• 4 teaspoons active dry yeast
• 1 teaspoon white sugar
• 1 1/4 cups warm water (110 degrees F/45 degrees C)
• 5 cups all-purpose flour
• 1/2 cup white sugar
• 1 1/2 teaspoons salt
• 1 tablespoon vegetable oil

• 1/2 cup baking soda
• 4 cups hot water
• 1/4 cup kosher salt, for topping

Directions
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F. In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned

Fake Fried Ice Cream

Fake Fried Ice Cream (Boulder Creek Relief Society 2007)

5 Cups Crushed Corn Flakes
2 teaspoons melted butter
4 Tablespoons Sugar
2 teaspoons cinnamon

Mix above ingredients together and spread it out on a cookie sheet coated with non stick cooking spray
bake at 350’ F for about 5 minutes until topping is brown and crisp
Cool

Using a glass 9x13 pan
Use ½ gallon vanilla Ice Cream (easiest is to get the kind in a rectangle and slice it)
Pack the bottom of the pan with the ice cream
Top with the corn flake topping
Freeze for 2-3 hours until firm
Serve by cutting it in squares and serve with toppings of choice

Toppings:
Strawberry
Honey
Chocolate
Carmel
Whipped cream
Maraschino cherry for decoration