white Chili

This recipe was given to me by my friend Renee Lierow.  Thanks for sharing!

White Chili
(recipe as written)

3lb great northern beans (canned)
2lb boned chicken breast; cook until tender and cut in 1/2 cubes. Or let sit in chicken broth for a few hrs then shred.
1 tbsp grape seed oil
4 cloves of garlic, minced
2 med chopped onions
2 tsp ground cumin
1/16 tsp ground cloves
1/4 tsp cayenne red pepper
1 tsp ground oregano
2 cans mild green chilis, chopped
4 cups chicken broth

Heat oil. Add onion, garlic, chilies, spices. Cook 2-5 mins. Add beans, chicken, and broth. Simmer for 15 mins or more.

My variations:

I bought a rotisserie chicken and de-boned it for the meat for the this then boiled the bones etc. (with some onion and spices) to make the chicken broth. (that's just me. It can be a lot of work. Lol)

I used olive oil because grape seed was too expensive and I already has olive oil.

I did not add ground clove. I didn't have it and it was WAY too expensive for that little tiny bit.

I used 1 large can of chilies because we don't like things too spicy.

Other then that, I added some garlic powder, onion powder, and garlic salt to taste.

I also brought mine to a boil, then lowered the heat and simmered for somewhere near an hr or so.

Potato Soup

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot


OR

1

package (12 oz) bacon

1 1/2

cups chopped onion

6

cups Progresso® chicken broth (from two 32-oz cartons)

2

lb baking potatoes, peeled, cubed

2/3

cup butter

3/4

cup Gold Medal® all-purpose flour

4

cups milk

1

teaspoon salt

1

teaspoon freshly ground pepper

1

cup diced cooked ham

1

container (8 oz) sour cream

2 1/2

cups shredded sharp Cheddar cheese (10 oz)

3/4

cup sliced green onions

1. In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
2. In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
3. Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
4. Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

Old-Fashioned Bread Pudding with Vanilla Sauce

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce



Pudding Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg



Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

Easiest lemon cookies

These cookies are simple and delicious!!!

One lemon cake mix
1/2 cup oil
2 eggs
Mix dry cake mix with oil and eggs. Mix well and drop by rounded spoonfuls on cookie sheet. Bake at 350 until light golden or lighter.

Easiest lemon cookies

These cookies are simple and delicious!!!

One lemon cake mix
1/2 cup oil
2 eggs
Mix dry cake mix with oil and eggs. Mix well and drop by rounded spoonfuls on cookie sheet. Bake at 350 until light golden or lighter.

Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: 75 1-inch balls

Ingredients

·                                 For the balls:

o                                                        2 sticks unsalted butter-melted

o                                                        1 box 10X confectioners' sugar

o                                                        2 1/2 cups graham cracker crumbs

o                                                        1 cup chopped nuts....chop as nutty or as fine as you wish

o                                                        1/2 cup your favorite peanut butter (not chunky)

o                                                        1 teaspoon vanilla flavoring

·                                 For the dip:

o                                                        6 ounces chocolate chips

o                                                        *1/2 stick paraffin wax

Directions

For the balls: Add ingredients in order of recipe into a large bowl. Mix with hands and roll into balls(about 1 inch) and dip. Place balls on cookie sheet lined with wax paper. Chill in refrigerator for about 2 hours. Makes about 75 1 inch balls.

For the dip: DO NOT MICROWAVE!!!! Melt on low heat. ( I use a double boiler). Constantly watch and keep stirring a little as the wax melts. Insert toothpick into ball -- dip in warm chocolate mixture and place on wax paper. I usually let the chocolate drip back into the pan so there won't be a big mass of chocolate around the base of the balls. Allow to harden and place in containers and store in refrigerator. Enjoy a mouth full of goodness.

*Hint: For those of you who are not familiar with the paraffin wax. It is usually found in the grocery store near where the charcoal for grilling is found. It comes in a container with 4 slabs and is easy to cut in half. It calls for a stick but is actually rectangular/ in shape. Paraffin wax is flammable and that is why I use a double boiler but if you use a heavy pot for the chocolate chips and the wax and watch it as you stir it will be fine.

HAYSTACKS

Haystacks

Time and Yield

·                                 Cook Time: N/A 

·                                 Yield: varies

Ingredients

·                                 14 ounces butterscotch chips (I always use a little more)

·                                 2 tablespoons peanut butter

·                                 1 (6 ounce) can salted Spanish peanuts

·                                 1 large can Chinese noodles (chow mein)

Directions

Melt butterscotch and peanut butter using double boiler over low heat. Mix noodles and peanuts in butterscotch. Drop by spoonful on wax paper. Refrigerate to harden.

Ruth Tut candy

Ruth Tut Candy

Time and Yield

·                                 Cook Time: Varies 

·                                 Yield: 6 to 7 dozen 1-inch cubes

Ingredients

·                                 3/4 cup (1 1/2 sticks) butter

·                                 1 cup light brown sugar

·                                 1 cup granulated sugar

·                                 1 cup dark corn syrup

·                                 2 cups (1 pint) heavy cream

·                                 2 cups chopped pecans

·                                 1 teaspoon vanilla extract

Directions

Generously grease a 9 x 12 x 2-inch pan using 1/4 cup (1/2 stick) of the butter.

In a large saucepan, mix the brown sugar, granulated sugar, corn syrup, and 1 cup of the cream. Heat until the mixture begins to boil. Slowly stream the remaining 1 cup cream into the mixture, stirring while it's boiling. Attach a candy thermometer to the pan and cook the mixture over medium heat until it reaches 244°. Remove the pan from the heat and add the remaining 1/2 cup butter, the chopped pecans, and the vanilla. Pour the candy into the buttered pan.

Cool the candy in the refrigerator until it is just firm but not hard, about 1 hour. Cut into 1-inch squares. Cut waxed paper into 4-inch squares and wrap each piece of candy individually. Store in the refrigerator. Remove the candy from the refrigerator and allow it to soften slightly before serving. The wrapped candy's flavor is improved by aging in the refrigerator for 2 weeks.

"Reprinted from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood. 

Crockpot chocolate candy

Crockpot chocolate candy!

Ingredients:1 (16 ounce) package dry roasted salted peanuts 1 (16 ounce) package unsalted dry roasted peanuts 1 (12 ounce) package semi-sweet chocolate bits 1 (4 ounce) German chocolate bars 32 ounces white almond bark 
Directions:1 Put peanuts in bottom of crock pot; add other ingredients.2 Cook on low setting for 1 1/2 to 2 hours.3 Place rounded spoonfuls onto wax paper and allow to cool.