White Chicken Chili

             2 lbs. boneless, skinless chicken breasts, cut into 1/2 inch cubes

             1 large onion, chopped

             1 T. garlic powder

             2 T. vegetable oil

             4 - 15oz. cans great northern beans, rinsed and drained

             2 - 14.5oz. cans chicken broth

             2 - 4oz. cans chopped green chilis

             1 t. salt

             2 t. ground cumin

             2 t. dried oregano

             1 t. pepper

             1/2 t. cayenne pepper

             2 cups (16oz.) sour cream

             1 cup half and half cream

In large (6 qt.) dutch oven pot, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilis, and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Remove from heat; stir in sour cream and half and half.  Serve immediately or keep warm in crock pot.


(Thursday night dinner for the football team as picked by our oldest.)

Amish Pumpkin Bread

Amish Pumpkin Bread

3 cups sugar

1 cup vegetable oil

4 eggs (beaten)

2 cups pumpkin

3 1/2 cups flour

2 teaspoons baking soda

2 teaspoons salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon nutmeg

2/3 cup water

Mix sugar, oil and eggs together; add pumpkin.  Add dry ingredients alternately with water stirring just until mixed.

Pour into two 9 x 5 inch greased loaf pans.

Bake at 350 for one hours or until done.

Really THE best!! From my friend Jen at Wanting to be...

Creamy Chicken Enchiladas

1 medium onion, chopped

1 Tbsp. butter

2 (4oz. cans) diced green chiles

3 1/2 c. cooked, shredded chicken

16 oz. cream cheese

12 flour tortillas (8 in.)

4 c. shredded colby jack cheese (or more if you like, I've also used none)

1 c. heavy cream

7 oz. salsa verde; reserving 1/4 c.

Preheat oven to 350 degrees. In a large skillet over medium high heat saute the butter. Add chopped onion and cook stirring for about 5 minutes. Add the green chiles, salsa and cream cheese. Stir until cream cheese is melted. Mix in shredded chicken. Warm tortillas for a few seconds in the microwave to handle more easily. Fill each tortilla with 3 heaping Tbsp. of filling. Sprinkle to cover with cheese. Roll and place tortilla seam side down in buttered 9X13 casserole. Sprinkle tortillas with remaining cheese, 1/4 c. of salsa verde and drizzle with cream.

Bake at 350 degrees for 30 minutes or until lightly browned.

Adapted by me from Notably Nashville.

A family favorite. 

I made 6 for dinner and froze the other 6 rolled and in a casserole.

If frozen, do not thaw before cooking.

Sloppy Joe's

           4 lbs. ground beef

            2 large onions, chopped

            2 1/2 c. ketchup

            2 Tbsp. brown sugar

            2 Tbsp. white vinegar

            1 tsp. salt

            3 tsp. mustard

            1 1/2 tsp. Old Bay Seasoning

     

In a large pot cook beef and onion over high heat until meat is no longer pink; drain. (may transfer meat to crock pot at this point adding remaining ingredients and cooking on low for 5 hours)  Add the ketchup, brown sugar, vinegar, salt, mustard and Old Bay Seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered for 30 minutes or until heated through.

Broccoli Cheddar Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 c. chicken broth
• 8 c. frozen broccoli florets
• 2 c. colby jack shredded cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 tsp. salt
• 1 tsp. Morton Nature's Seasons Seasoning Blend
• 
  
• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour 1 and 1/2 c. of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into pot. Add 2 c. cheese and stir until melted. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Adapted by me from here. (All Recipes)

Lasagna

1 lb. ground turkey, browned (you can substitute any lb. of ground meat)
2 (24 oz. jars) Classico Tomato and Basil Pasta Sauce
2 eggs, slightly beaten
16 oz. ricotta cheese
1/2 c. Parmesan cheese
3 c. shredded mozzarella cheese
1/2 lb. Lasagna Noodles (straight from the box, not cooked)

Preheat oven to 350 degrees. Brown the turkey over high heat. Add jars of pasta sauce and simmer. Beat egg in small mixing bowl. Add ricotta cheese and parmesan cheese. Stir until well blended. Spread 1/2 c. sauce along a 9X13 dish. Top with lasagna noodles. Spread a thin layer of ricotta cheese mixture over each noodle. Top with 1/2 c. mozzarella cheese followed by 1/2 c. pasta sauce. Repeat layering. Top final layer with mozzarella cheese and cover with foil. Bake covered for 45 minutes to an hour. (until hot and bubbly)
Let stand 15 minutes uncovered before serving.

Chai Spice Coffee Cake

Cake:
2 1/2 c. all purpose flour
1 1/2 c. firmly packed brown sugar
1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 1/2 sticks butter, softened
1 c. chopped walnuts
1 tsp. baking soda
1 egg
1/2 c. plain greek yogurt
1/2 c. Hellmann's mayonnaise

Topping:
1/4 c. nut mixture
2 Tbsp. sugar
1/2 c. chopped walnuts
1 tsp. cinnamon
1 tsp. chai spice blend

Preheat oven to 350 degrees. Butter and flour 13X9 baking pan.

Combine the flour, brown sugar, 1/2 c. sugar, salt, and 1 tsp. cinnamon in mixing bowl. Blend together with the mixer on low. Add butter and mix until mixture is slightly crumbly. Remove 1 1/2 c. of crumb mixture and add 1 c. walnuts making a nut-crumb mixture. Mix and press 1 1/4 c. of this mixture into 9X13.

Take 1/4 c. of the nut-crumb mixture and make topping. Add 2 tbsp. sugar, 1/2 c. walnuts, 1 tsp. cinnamon, and 1 tsp. chai spice blend. Set aside.

To the remaining crumb mixture in the mixing bowl add baking soda, egg, yogurt and mayonnaise. Mix at medium speed for half a minute until it is a batter. Pour this batter over the crumb mixture in the 9X13. Spread with large spatula to sides making large strokes continually from the middle of the batter to the edges being careful not to upset the crumb mixture on the bottom of the pan. Sprinkle with the reserved topping and bake for 40 minutes. Serve warm or room temperature.