Creamy White Chicken Chili

This is a delicious soup that I know you will enjoy! The flavors compliment each other so well and it has just the right amount of kick to it!


I have to tell this funny story.... I told my husband that I was making a new chili recipe called White Chicken Chili. He immediately turned his nose up at the thought of me changing from our traditional chili! So in addition to my new recipe, I also made him a pot of regular chili.

Well, after tasting the soup, I knew Scot would love it so I told him that he just HAD to try it. I gave him a bite and LOVED it. He fixed himself a bowl (or two) and never even ate a bowl of his beloved chili!



1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
3 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream.

Garnish with fresh cilantro. Serve immediately.

S's Sensational Brownies

S took these brownie's to the recipe contest and won 2nd place!!

1 Box of Brownie Mix
¼ cup Marshmallow Crème
8 full size Reese’s Cups, broken into pieces
¼ cup Smooth Peanut Butter

Prepare brownies according to package directions. After brownies are removed from oven, pour marshmallow crème over brownies. Spread until smooth. Place crumbled Reese’s cups on top of marshmallow crème.

In microwave safe bowl, heat smooth peanut butter for 1 minute in microwave until it is a pourable consistency. Drizzle over layer of Reese’s Cups.

Let cool completely before cutting into bars.

Chocolate Peanut Toffee Bar

E made this for the recipe contest and won Honorable Mention!



Crust
1 tube prepared Peanut Butter cookie dough


Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts

Topping
1 bag (12 oz) semisweet chocolate chips



Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Press dough in bottom of pan. Bake 10 minutes or just until dough is set.

Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.

Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.

Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.

E’s Peanut Butter Cup Cheesecake Bars

This is one of the dishes that E entered into the Recipe contest and she won first place!

{Crust}
1 Devil’s food cake mix
1 egg
1 stick softened butter

{Filling}
(2) 8 oz softened cream cheese
2 eggs
2/3 Cup sugar
{Topping}
10 regular size Reese’s Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream


Preheat oven to 350 degrees. Line a 9x13 inch baking dish with tin foil. Spray with non stick cooking spray.

Crust: mix cake mix, one egg and butter together then press into baking dish.

Filling: mix cream cheese and sugar until smooth. Stir in two eggs until well combined. Pour over cake layer and sprinkle peanut butter cups.

Bake for 30-40 minutes or until cheesecake is cooked thoroughly. Remove and let cool completely.

Carefully lift bars out of dish using ends of foil.

Topping: melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

*We melted a tablespoon of peanut butter in the microwave and drizzled it over the bars.

S's Super Quick Peanut Butter Dip

S made this dish for the recipe contest and won Honorable Mention. It is really super easy!



Mix equal parts of vanilla yogurt and peanut butter.


Whip the two ingredients together for a quick, yummy, and healthy snack!

Serve with apples, celery or graham cracker sticks.

Pumpkin Apple Spice Muffins

I found this yummy recipe from My Kitchen Cafe. My kids love eating pumpkin muffins on these cool fall mornings!

Photo Courtesy of My Kitchen Cafe

Pumpkin Apple Spice Muffins

1 2/3 cups all purpose flour
1 cup sugar
1 tablespoon pumpkin pie spice**
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup canned pumpkin
1/2 cup butter or margarine, melted
2 large eggs, lightly beaten
1 Granny Smith apple, peeled and finely chopped


1 teaspoon pumpkin pie spice**
3 tablespoons sugar


Combine first 6 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin, butter, and eggs in another bowl and add to dry ingredients, stirring just until moistened. Fold in chopped apple and spoon into greased muffin pans, filling two-thirds full. Combine 3 tablespoons sugar and 1 teaspoon pumpkin pie spice; sprinkle evenly over muffins. Bake at 350 degrees for 20 minutes. Remove from pans immediately, and cool on wire racks.

**My tip: if you don't have pumpkin pie spice, use the following combination: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice (and it is much cheaper than buying it pre-made).

Apple and Pear Crisp

Earlier this week, Kimba shared this recipe on her blog, A Soft Place to Land.

My 7 year old daughter, S, helped me make it today and it was so good. I loved that it was not too sweet! It was such a wonderful, warm treat on this nice cool afternoon!

Photo Courtesy of A Soft Place to Land

Apple and Pear Crisp Fake-Out

4 cans (15 oz each) sliced pears, drained
1 can (20 oz) apple pie filling
1-1/2 cups old-fashioned or quick-cooking oats, uncooked
3/4 cup all purpose flour
3/4 cup packed brown sugar
3/4 teaspoon ground cinnamon
3/4 cup (1-1/2 sticks) butter, cut up
Ice cream


Preheat oven to 425º.
Combine pears and apple pie filling in 9x12" baking dish.
Combine dry ingredients (oats, flour, brown sugar, cinnamon)in bowl.
Mix in the butter using your fingers or a fork until the mixture resembles coarse crumbs.
Crumble the topping over your fruit.
Bake for 30-35 minutes or until the fruit is hot and bubbly and the topping is crisp and browned.

Easy Beef Tips

This is such an easy and delicious meal. Just put the meat in the crock pot and let cook all day.

1 can French Onion soup
1 can cream of mushroom soup
2 1/2 pounds beef stew meat

Serve over rice.

Isn't it so nice to put something in the crock pot in the mornings and forget about it? For me there are just those days when you need to be able to have supper on the table quick. This is one of those meals. All you have to do is cook your rice and veggies, then you have quick 10 minute meal! So simple!

Pumpkin Pound Cake

I received this recipe in my inbox today from myrecipes. We love pumpkin recipes in the fall (muffins, cakes, bread, etc), but I have never tried pumpkin pound cake.

I have not tried it yet, but it looks so good! I will make it soon and let you know if it taste as good as it looks!

Cake:

Cooking spray
1 tablespoon all-purpose flour
1 (15-ounce) can pumpkin
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (about 13 1/2 ounces)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:

1/3 cup fat-free buttermilk
1/4 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda
Preparation
Preheat oven to 350°.

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook 1 minute or until thick, stirring constantly; remove from heat. Drizzle cake with glaze.