White Bean Chili

Yeah, I know, it's been a long time coming. :P This will probably be the best dang chili you have EVER had. I can almost promise it.

Yield: Approximately 7 servings

1 lb. Boneless skinless chicken breasts
1 medium onion, diced
1 1/2 tsp. garlic powder
1 T. oil
2 cans (15.5 oz each) Great Northern Beans, rinsed & drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp/ cayenne pepper
1 cup (8 oz) sour cream
1/2 pint whipping cream

1. Cut up chicken into small pieces and cook.
2. Separately, saute onion in oil.
3. When onion is almost done add garlic powder and cooked chicken.
4. Add beans, broth, chilies, and seasonings.
5. Bring to a boil.
6. Reduce heat; simmer uncovered for 30 minutes or so.
7. Remove from heat; stir in sour cream and whipping cream.
8. Feast!!!

Kellie's Amazing Shortbread Cookies

1 c butter
1/3 white sugar
1/3 brown sugar
1 small egg
1 Tbsp almond extract
2 1/2 to 3 c white flour

Cream the butter and the sugar. Add the egg and flavoring. Add and stir in the flour and knead by hand a little. Dough should be firm enough to form into a ball and hold a shape. Bake for 10 min or so in 400 degree oven.

Katie's plug: ohmygoshbestcookiesever! They're the perfect amount of sweetness. And you can eat like 7 of them without pausing for air, because they are so delicious. Or maybe that's just me. Anyway...they're great.

Cream Cheese Fruit Dip

as per request by Bob...he can testify to its deliciousness.

1 (8 ounce) package cream cheese, softened
3/4 cup packed brown sugar
1 teaspoon vanilla extract
assorted fresh fruit

In a mixing bowl, combine the cream cheese, brown sugar and vanilla; mix well. Serve with fresh fruit for dipping. Refrigerate leftovers.

Laura and I used this as dessert pizza "sauce" on a sugar cookie dough crust, and topped it with fresh fruit. It was awesome. I would highly recommend this use of it.

Cheddar Chicken Chowder

from the one and only Pendulum Court...shhhhh....

1 lb chicken breasts
5 slices of bacon
3/4 lb red potatoes
1 c red peppers
1 tbsp margarine
1 clove garlic
1 cup chopped onion
2 1/2 tsp soup base, chicken paste (like chicken bouillon cubes)
6 c water
1 c flour
2 1/2 c 1% milk
3 c frozen corn
2 tsp pepper
2 tsp salt
1 1/2 c shredded cheddar cheese

Cook chicken, then chop into 2 inch cubes. Cook bacon until crisp (oven at 350 degrees for 10-12 min). Place potatoes in large pot and cover with water one inch above the potatoes. Boil for approx. 15 min or until tender. Wash and dice peppers. In large pot, saute margarine, garlic, onions and peppers over medium heat. Add chicken paste, water, and chopped chicken to pot. Stir well then bring to a boil. In a bowl, combine flour and milk. Whisk until all lumps are removed. Add slowly to soup. Cook on medium heat for 20 minutes until thick, stirring frequently. Cut up boiled potatoes. Add potatoes, frozen corn, salt, and pepper to soup. Reduce heat to low. Add cheese to soup. Further reduce heat to simmer and stir until cheese is melted.

*the Pendulum Court forgot to mention when to put in the bacon. I'm not sure if it was supposed to be sprinkled on top just before serving or what, but I threw it in at the end before I put the cheese in.

Soooo good black bean soup

Black Bean Soup

This recipe makes about 8 bowls of soup. I used this exact recipe and it filled my crock pot, it can be double for a really large crock pot. It can also be cooked over the stove.

3 cans black beans with juice (don't drain)

2-3 cans chicken broth (low sodium is fine, the other ingredients are salty enough) Use 2 cans at first, then add the other at the end if it seems thicker than you prefer. I used 2 cans last night.

1/2 cup chopped onion

1 cup chopped celery

1 cup grated carrots (or chopped finely)

1 cup grated potato (red or russet)

1 bay leaf

2 cloves of garlic, minced

1 teaspoon dried oregano

1 cup diced, cooked ham (a great way to use leftover Christmas ham. However, brown sugar or honey cured hams lend a strange flavor to the soup. Also, bacon doesn't really taste very good either. I just buy a little package of diced ham from the grocery store and put that it).

olive oil, oil of choice, or butter--for saute

3 Tablespoons lemon juice (juice from 2 lemons is about right) (bottled also works)

Put beans and bean juice, broth, oregano, ham and bay leaf in crock pot. Meanwhile, saute celery, carrots, potato, onion, and garlic in olive oil on stove until softened, but not browned. My mom said that she's also done it without sauteing and it still worked, but I haven't tried it that way. Be careful not to burn the garlic. Add this mixture to the crock pot. Stir well and cook with lid on for 3-4 hours on high or 6-8 hours on low. When ready to serve, add lemon juice. Usually there is no need for salt and pepper (and I didn't add any last night).

Garnish with salsa, fresh lime juice, fresh tomatoes, sour cream, guacamole or avocado, cilantro, green onion, shredded cheese, etc.

Just refrigerate any leftovers...it saves really well and makes for delicious lunches.