White Chili

White Chili

Serves 6


Ingredients:

1 medium onion, chopped
3 cloves garlic, minced
1 can (4 oz) chopped green chilies
1 cup chicken, cooked; shredded or cubed (or you can use 1 can chicken)
1/8 tsp cayenne pepper
1 tsp cumin
1 1/3 tsp oregano
2 cans white chili beans, drained and rinsed (other kinds are good too - they just won't be white.)
6 cups chicken broth

sour cream
Monterey Jack cheese, shredded


Directions:

In pot, saute onion in olive oil until translucent (about 10 minutes). Add garlic and cook 2 minutes more. Add chilies, chicken, cayenne pepper, cumin and oregano. Stir. Add beans and chicken broth. Bring to a boil.

Serve with sour cream and shredded cheese.

Apple Crisp

APPLE CRISP

INGREDIENTS:

12 cups Apples, thinly sliced

Topping:

2 cups Oatmeal

2 cups Flour

2 cups Brown Sugar

1 tsp. Salt

2 tsp. Cinnamon

1 cup Butter, softened

DIRECTIONS:

Preheat oven to 350.

Place apple slices in a 12x9 baking dish. Combine the topping dry ingredients. Cut in the softened butter until the mixture is crumbly. Sprinkle the topping evenly over the apples.

Bake for 45 min. Serve in bowls with a little milk poured on top. Makes 8 nice size servings.

German Pancakes

GERMAN PANCAKES

INGREDIENTS

1C. Flour
1C. Milk
1/2C. Butter (1 cube)
6 Eggs

DIRECTIONS

Melt butter in a 9x12 baking dish in the oven as it preheats to 425 degrees F.

Beat all other ingredients together.
Pour this mixture into the butter in the baking dish and bake in canter of oven
for approx. 25 min.

Serve sprinkled with powdered sugar or drizzled with syrup.

Pumpkin Cookies

Pumpkin Cookies

This is one of our favorite Fall treats! You can either use a small can or a large can of pumpkin. I've included amounts for both ways below.

Yield: 2 1/2 - 3 dozen medium-size cookies (small recipe)
-or- 5 - 6 dozen (large recipe)
Oven temp: 350 degrees F.


Ingredients:

(Small)
1 small (15 oz) can pumpkin
1 box spice cake mix
1 cup (half of 12oz pkg) chocolate chips

-or-

(Large)
1 large (1lb 13oz) can pumpkin
2 boxes spice cake mix
2 cups (a 12oz pkg) chocolate chips


Directions:
Preheat oven to 350 degrees F. Mix all ingredients and drop by spoonful onto greased cookie sheet. Bake for 12-15 minutes or until toothpic inserted in center comes out fairly clean.

Honey Crusted Chicken

Honey Crusted Chicken

We found this recipe a while ago on the MAYO clinic website under the nutrition and healthy eating section. I just had it again recently and had forgotten how delicious it is -- and so easy too!

Dietitian's tip: Never give honey to children younger than 1 year. Honey is a known source of bacterial spores that produce the bacterium Clostridium botulinum. This bacterium makes a toxin that can cause infant botulism — a form of food poisoning that affects a baby's nervous system and can result in death.

Yield: 4 servings
Oven temp: 375 degrees F.

Ingredients:

16 saltine crackers, each about 2 inches square
2 teaspoons paprika
4 boneless, skinless chicken breasts, each 4 ounces
2-3 Tablespoons honey


Directions:

Preheat the oven to 375 F. Lightly coat a baking dish with cooking spray.

Crush the crackers.  I like to put the crackers in a mixing bowl and crush them with a pastry blender.  Add paprika. Stir to mix well.

In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20 to 25 minutes. Serve immediately.

Tip: Cooked Chicken for Recipes

Cooked Chicken for Recipes

More of a cooking tip rather than a recipe: This is my favorite way to cook chicken for almost any recipe. It's great for any recipe that calls for diced or shredded chicken. The chicken turns out nice and moist and has a great flavor when cooked this way!

Preheat oven to 375 degrees F.

(Chicken can be fresh or frozen. I typically use breasts but I'm sure it would work great with other pieces as well; you'll just have to adapt accordingly. You can do only the amount for your recipe, or do a bunch at once and refrigerate or freeze the excess for later use. I usually do this sometime earlier in the day so that it's ready to go when I'm making dinner - it makes it so easy!)

Place chicken breasts in baking dish making sure to not overlap any pieces. Drizzle a bit of olive oil over the tops, then season with a little bit of salt and pepper. Place in the oven to cook until the juices run clear or until internal temperature reaches 170 degrees F. when measured with a meat thermometer. Frozen breasts usually take 45 - 60 minutes.

After chicken is cool enough to handle, shred it into bite-size pieces with a fork. It is now ready to use in your recipe or to be refrigerated or frozen for later use.