White Chili

Here is a white chili recipe I recently found.  I do this in the crock pot but you can do it stove top too.

1.5 lb chicken breast

1 can white corn or frozen corn (I have used both)

1 can chick broth

1 can cream of chicken soup

2 cans northern bean rinsed and drained (you can also use dried if you soak them first)

taco seasoning packet**

Sour cream, cheese, green onions chopped

Dump everything in crockpot except sour cream, cheese and green onions.  Cook on low 8-10 hours.  An hour before serving take chicken out and shred.  Serve with toppings.

**I made my own taco seasoning:

1 tbsp chili powder

2 tsp onion powder

1 tsp each: cumin, garlic powder, paprika, oregano and sugar

1/2 tsp salt 

[from Molly]

Jill’s Pumpkin Dessert

Jill’s Pumpkin Dessert

 

2 cups sugar

4 eggs

1 tsp. baking soda

2 tsp. baking powder

2 cups plus 2 T. flour

1 cup oil

1 small can pumpkin

½ tsp salt

2 tsp. cinnamon

Mix together.  Pour into a large cookie sheet that has been sprayed with PAM.  Bake at 350º for about 20 minutes or until toothpick comes out clean.

Pumpkin Cake Frosting

 

1 (8 oz) cream cheese

1 tsp. vanilla

1 stick butter

4 cups powdered sugar

Mix wet ingredients.  Add powdered sugar gradually and mix on high speed.  Spread over cooled cake.

Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

1/3 cup plain pumpkin puree (not the pumpkin pie mix stuff)

1/3 cup plain yogurt

1/3 cup milk

1 medium  banana

1/2 teaspoon cinnamon

1/2 teaspoon all spice

1 teaspoon agave nectar (optional)

1 tablespoon ground flax meal (optional)

a few ice cubes

Put all ingredients in blender and blend until smooth.  Makes 1 smoothie.

[from Maryea]

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

2 eggs

1 1/2 cups almond milk + 1 1/2 tablespoons lemon juice (this was my attempt to make buttermilk-ish pancakes without buttermilk.  You can substitute buttermilk, or any milk + the lemon juice)

1/4 cup yogurt

3/4 cup pumpkin puree

2 tablespoons agave nectar (if you don’t have agave you could try honey or brown sugar)

1 teaspoon pure vanilla extract

1 1/2 cup whole wheat pastry flour

1/2 cup wheat germ

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon all spice

1/2 teaspoon nutmeg

pure maple syrup

Measure your milk to almost 1 1/2 cups, but not quite.  Add the lemon juice and let it sit for about five minutes.

In a medium bowl, mix together the flour, wheat germ, salt, baking soda, and spices.

In a separate bowl, lightly beat the eggs.  Add the milk, yogurt, pumpkin puree, agave nectar, and vanilla and stir until thoroughly mixed.  Pour the wet ingredient onto the dry and mix until there are no dry spots.

Allow the batter to sit while the griddle or your pan preheats.  Add a little butter and start cooking the ‘cakes!  I used about 1/4 cup amount per pancake and allowed them to spread out a little thinly.  Make sure you don’t try to flip them too early.  Look for bubbles in the center and the edges should be starting to brown.

Drizzle your pancakes with pure maple syrup.

This recipe makes about 15 pancakes.  I ate 4.  Meghan had 2.  You do the math for how many Tim ate.  I thought we might have a few leftover, but nope.  All gone.  :-)

[from Maryea]

Sweet Potato-Cauliflower Soup

Sweet Potato-Cauliflower Soup

olive oil

1/2 large Vidalia onion, chopped

3 garlic cloves, minced

1 sweet potato, cut into small cubes (I don’t peel mine, but feel free to do so if you wish)

2 cups cauliflower florets, cut into small pieces

6 cups vegetable stock/broth

1 (15.5 oz) can black beans, rinsed and drained

4 stems of kale, deveined and torn into small pieces

1 teaspoon dried parsley

1 teaspoon dried thyme

1/2 sea salt

dash cinnamon (optional–I love cinnamon and the subtle sweetness it adds to savory dishes)

In a large soup pot, heat a few swirls of olive oil over medium heat (about 2 tablespoons?  I didn’t measure).  Add your onion and garlic and cook until the onion is soft and translucent, about 8 minutes.  Add the sweet potato and stir so it is coated with some of the oil.  Allow to cook about 5 minutes.  Add the cauliflower, stock, parsley, thyme, and salt and bring to a boil.  Lower heat and simmer about 25-30 minutes.  Add the black beans and kale and cook another 15-20 minutes, until the vegetables are tender.  Stir in the dash of cinnamon and serve.

[from Maryea]

Ginny's Cake

This is a family favorite.  :)

Ginny's Cake

1 box yellow (butter) cake mi
4 eggs
1/2 c oil
1 small can (11 oz) mandarin oranges
1 large can (20 oz) crushed pineapple
1 box (5.1 oz) instant vanilla pudding
1 large tub (16 oz) of cool whip

Mix first four ingredients just until blended.  Pour into three nine-inch sprayed round pans.

Bake at 350 for 20 minutes.

Mix pineapple and pudding until blended.  Fold in cool whip. 

Fill and frost cake.  Refrigerate.

YUM!

[from Amie]

Peach Dessert

Peach Dessert

This is really good.

1/4 pack graham crackers--crushed
2-3 T butter--melted
1/4 cup sugar

Combine for crust and press in a 9x13 pan. I actually used two ready made graham crusts.

2 cubes butter--softened
2 cups sugar
4 eggs

Cream together and place on crust as first layer

Layer cut-up fresh peaches on top

Top with your favorite whipped cream 

[from Valerie]

Apple Crisp

Apple Crisp

This is a recipe that I merged from a couple of different recipes

1 cup flour
1 cup brown sugar
1 cup oatmeal
1/2 cup butter (not softened)
Sugar as desired
Cinnamon as desired
Apples (about 6ish depending on size)

Peel and slice apples. Grease bottom of a baking dish. Place apples in dish. Sprinkle apples with sugar and cinnamon as desired.

In a separate bowl, combine flour, brown sugar, oatmeal, and butter. Crumble together with a fork. This makes the topping

Sprinkle the topping over the apples. Bake at 350 for 30 minutes (another recipe says to bake at 350 for 60 minutes, but I found 30 to be about right--it might have been 40). 

Serve with cream, ice cream, or whipped topping. Or alone :)

[from Valerie]

Fruit Cobbler

Fruit Cobbler
 
Line pan with fruit mix.
 
1 c. sugar
2 sticks oleo
1 c. milk
4 tsp baking powder
2 c. flour
1/2 tsp salt
2 tsp vanilla
 
Pour batter over fruit and spread.  Mix 2 c. sugar with 1c. water.  Pour over batter,
Bake 350 degrees for 1 hour.

(I use two large cans of any fruit filling)


[from Susan]

PINEAPPLE DELIGHT CAKE

PINEAPPLE DELIGHT CAKE

ok, this doesn't have fresh fruit, but it was my FAVORITE dessert as a child. I've never really liked sugary icing and have always gravitated towards fruity desserts. This whipped icing is really the only kind I will eat. It was my birthday cake request when I was younger and my college roommate even made this for me on my birthdays!

INGREDIENTS
1 Super Moist Yellow cake Mix (and ingredients listed)
1 can crushed pineapple, drained
1 medium tub of Cool Whip
1 small pkg instand vanilla pudding mix


DIRECTIONS
1. Prepare cake in round layers
2. Mix drained pineapple, Cool Whip, and Pudding mix
3. Ice cake with topping

**Keep refrigerated**

[from improvingmama]

Blackberry Cobbler

Blackberry Cobbler (you can use any fruit really, peaches, mango, berry mixture, ...)

INGREDIENTS

1 stick butter
3 cups berries (or more depending on how full you want the cobbler)
1.5 c. sugar (more or less depending on sweetness of fruit)
1 c. flour
pinch of salt
1 tsp vanilla
1 Tbsp baking powder
3/4 c. milk

DIRECTIONS
1. Melt butter in baking dish (I do this in the oven, while it's preheating)
2. Cook 3 c. berries, 1/2 c. sugar on stove (use more/less sugar depending on sweetness of berries)
3. In separate bowl, mix 1 c. sugar, flour, baking powder, salt, and vanilla; then stir in milk
4. Pour batter over melted butter in baking dish
5. Pour cooked berries on top
6. Cook for about 30 minutes at 375 degrees

Serve warm with ice cream

[from improvingmama]

APPLE CRANBERRY CRISP

APPLE CRANBERRY CRISP

INGREDIENTS

2/3 c. oatmeal (not instant)
3 Tbsp flour
3/4 c. brown sugar
2 Tbsp + 1 tsp margarine
3 Tbsp cornstarch
4 c. apples (peeled and sliced)
1 tsp. cinnamon
1/5 Tbsp lemon juice (have used orange too)
1 c. fresh/frozen cranberries

DIRECTIONS
1. Set over to 375 degrees
2. Mix oats, flour, 1/3 c. brown sugar and melted butter
3. In separate bowl, mix the rest of sugar, cornstarch and cinnamon
4. Add apples, lemon juice and cranberries to step 3
5. Place fruit mixture in 2 quart dish
6. Sprinkle with oat topping
7. Bake 35-45 minutes

Serve warm with ice cream

[from improvingmama]

Chicken

Here's one that's low fat, easy and tasty (and really adaptable to whatever spices you like or have on hand):

- put 6 chicken pieces (I use boneless skinless thighs), salt and peppered in a casserole dish.

- mix a can of Campbells Half Fat mushroom soup in a bowl (don't add any water) with a minced garlic clove and a generous few scoops of frozen corn or peas (or whatever you like).

- stir and spread over chicken

-cover and cook at around 375/400 for about 45-60 minutes.

Serve over rice, couscous, egg noodles...whatever you have.

voila!

[from busybee74]

Chicken and Dumplings

Racheal Ray chicken and dumplings.  I follow the recipe, except instead of using the biscuit mix, I buy the premade biscuits that are in the pop open tubes.  Even easier, and it is so yummy.  :)

Ingredients

• 1 1/2 pounds chicken breast tenders
• 1 tablespoon olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced or thinly sliced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf, fresh or dried
• Salt and freshly ground black pepper
• 1 teaspoon poultry seasoning, 1/3 palm full
• 2 tablespoons flour, a handful
• 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
• 1 small box biscuit mix(preferred brand Jiffy Mix)
• 1/2 cup warm water
• Handful flat-leaf parsley, chopped
• 1 cup frozen green peas

Directions

Dice tenders into bite size pieces and set aside. Wash hands.

Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.

Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

[from Kristi--http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-dumplings-recipe/index.html]

Creamy Chicken-Apple Chili

Just made this last night: Creamy Chicken Apple Chili and Atalie ate 2 bowls! Served it w/ a salad. It was great. The apples don't add an apple taste. more of just a mild sweetness.

INGREDIENTS:

• 1/4 cup extra-virgin olive oil
• 2 pounds chicken tenders, cut into 1/2-inch-thick slices
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• Salt and pepper
• 2 apples, cut into 1/2-inch cubes
• 1 onion, chopped
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups chicken broth
• 3/4 cup milk
• Two 15-ounce cans pinto or white beans, rinsed
• 2 cups shredded monterey jack cheese (about 8 ounces)
• Toasted tortillas, for serving
• Chopped scallions, for serving

DIRECTIONS:

1. In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the chicken, chili powder and cumin. Season with salt and pepper and cook, stirring, for 5 minutes; transfer to a bowl.
2. In the same pot, heat the remaining 2 tablespoons olive oil. Add the apples and onion and cook, stirring, until softened, 6 minutes; add to the chicken.
3. In the same pot, melt the butter over medium-low heat. Whisk in the flour for 1 minute; whisk in the chicken broth and milk until thickened, 3 minutes. Stir in the chicken-apple mixture and beans, bring to a simmer, then stir in the cheese. Serve with the tortillas and scallions.
   
   
   [from Raegan--http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/soup-recipes/Creamy-Chicken-Apple-Chili]

Chicken Cordon Bleu

Just made my fav chicken meal tonight for friends.

Chicken Cordon Bleu

4 (ish) Chicken breasts (flatten w/ meat tenderizer) 

1 package of cream cheese

1 garlic clove

1 palmful of oregano

1 package of deli ham

1 cup (ish) of milk

1 cup of bread crumbs

1/2 cup of parmesan cheese

toothpicks

Preheat oven to 350. Mix cream cheese with garlic and oregano. Mix bread crumbs and parmesan cheese. Put milk in bowl. After you flatten the chicken, place ham on top, and put a spoonful of the cream cheese mixture on the ham. Roll up the stuffed chicken, using toothpicks to secure the chicken. Dip the chicken roll into the milk then dip into the bread crumb mixture. Place onto greased (spray) baking pan. Bake for 30 mins or until it's done. *Note that the chicken may have a pink color from the ham even though it may be done. 

I usually serve it with rice and green beans (tonight I also made squash - yum!) Enjoy!

[from Rene']

BAKED TERIYAKI CHICKEN

This is a good one

BAKED TERIYAKI CHICKEN ****

INGREDIENTS
1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar (I use about 1/4)
1/2 cup soy sauce
1/4 cup cider vinegar (I used vinegar and a 1/4 of a cider drink packet!)
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

3. Place chicken pieces in a lightly greased 9x13 inch baking dish (lined with foil). Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

5. Reserve 3/4 cup sauce for stir fry veggies.

6. Serve with rice (OF COURSE!)

[from improvingmama]

EASY CHICKEN PARMESAN

THIS IS REALLY SIMPLE.  IT'S NOT GOURMET OR ANYTHING BUT IT'S GOOD :)

EASY CHICKEN PARMESAN

INGREDIENTS
chicken (sliced thin)
butter
Italian bread crumbs
Parmesan cheese
Provolon/Mozzarella cheese slices
Spaghetti sauce (we use Ragu)
Pasta

DIRECTIONS
1.  Set oven at 400 degrees
2.  Slice chicken in half (we like it thin!) and season with salt, pepper, garlic powder, onion powder
3.  Melt half a stick of butter
4.  Lay out Italian bread crumbs on a plate and stir in some parmesan cheese.
5.  Dip chicken in melted butter and then coat with bread crumbs
6.  Cook for 20 minutes.
7.  Place slice cheese (provolon, mozzarella; we use cheddar b/c Pen loves it that way!) on top of chicken and then top with Spaghetti sauce (we use Ragu)
8.  Cook for another 10 minutes.
9. Serve with pasta

I always warm up a little more sauce for the noodles and make garlic bread.

 

Of course you could make real sauce, but this is so much faster!

[from improvingmama]

Raspberry Chicken

I got this recipe from a college roommate, and we just had it a few nights ago.  So good!

Raspberry Chicken

olive oil
1 red onion, chopped
4 boneless skinless chicken breasts
salt
pepper
dried thyme
1/3 cup seedless raspberry jam
balsalmic vinegar
serve with rice

Heat a few tablespoons of oil in a skillet on medium high heat.  Add chopped onion and cook for a few minutes.  Season both sides of chicken with salt, pepper, and thyme (sorry I don't know the amounts, I just kind of sprinkle a few pinches of each on each side).  Push the onion to the side of the pan to make room for chicken.  Cook the chicken on medium to medium high heat until done (about 4-5 minutes per side).  Remove chicken and cover with foil to keep warm.  Add the raspberry jam and a few tablespoons of balsalmic vinegar to the onions to make the sauce.  Serve with rice and veggies.  :)

[from Kristi]

Chicken & Rice Casserole

I often times do a chicken and rice casserole which is easy, can be made ahead and reheats well. You bread 4 chicken breasts with flour/salt/pepper and brown in the oil of your choice. Meanwhile put some chopped onion, can of mushrooms with juice and 1/2 cup saffron rice, 1/4 cup regular rice (I use brown rice) in a casserole dish. Place chicken breasts on top and pour a can of chicken broth over the whole thing. Bake on 350 for 1 hour.


[from ldinap]