White Chili

White Chili

You will need:
4 garlic cloves
1 tbsp. olive oil
1 1/2 cups sliced green onions
4 oz. can of chopped green chilis, drained
2 tsp oregano
2 tsp ground cumin
2 15 oz cans of navy beans (or if you're like me and want to cut down on sodium buy one 15 ounce bag of navy beans and cook them--this increases cooking time by a lot)
10 oz. cream of chicken soup
10 oz can of chicken broth (or save the water you boiled your chicken in when you cooked it--again cuts down on sodium intake)
1 1/2 cut water
4 chicken breasts, chopped and cooked in boiling water
1/4-1/2 tsp cayenne pepper
1/2 cup fresh cilantro
1 cup of Monterey Cheese (or really whatever cheese you want)

Cook the chopped chicken. Saute the garlic in the olive oil for one minute. Add green onions, green chilis, oregano, and cumin. Saute for four minutes. Put the ingredients in a large pot. Add chicken broth, cream of chicken soup, chicken, beans, water, and cayenne pepper. Boil for one minute. Add cilantro and cheese and simmer with the lid on for 15-20 minutes.

It's good with tortilla chips, sour cream, cheese, etc. Brandon loves it! Enjoy!

Special K Bars

A Classic....


1 cup light corn syrup
1 cup sugar
2 tablespoon butter
1 1/2 cup peanut butter
1 teaspoon salt
8 cups Special K Cereal or Rice Krispies
1 cup butterscotch chips
1 cup chocolate chips

Combine syrup, sugar and butter in pan. Boil one minute.

Remove from heat and add peanut butter, and salt. Pour over cereal and mix.

Press into 13x2-inch pan.

Melt chips and spread over cereal.

Cool and cut into bars.

Pumpkin Muffins

Just in time for Thanksgiving and Christmas, here is a delicious recipe for pumpkin muffins. I just made these for today and they turned out perfectly!

1 pkg cake mix (white or yellow)
1 (15 oz) can pure pumpkin
1 Tb. cinnamon
1 Tb. pumpkin pie spice
1/3 c. water
chocolate chips (optional)

Mix cake all ingredients (minus chocolate chips) with electric mixer until well blended. Fold in chocolate chips as desired. Spoon into well-greased muffin tins. Bake at 350 for 18-22 minutes (for mini muffin tin, 16-18 minutes) until a toothpick inserted comes out clean. Enjoy!

Shrimpy Toast

VERY Yummy appetizer!

2 bags frozen salad shrimp (the super tiny ones)
equal parts
mayo
shredded Parmesan cheese (NOT grated)
1 loaf french bread

Cut the french bread into slices and preheat the oven to 350. Put the thawed salad shrimp in a large bowl and start with a large scoop of mayo and the same amount of Parmesan cheese. Mix it up and add more until you get a consistency that stays together in a blob but not runny. Mound the mixture on top of the french bread slices and place them on a foil covered cookie sheet. Bake them at 350 for about 20-30 minutes or until the top just starts to get golden brown.

Fudge Cracker Bars

Got this recipe from my mom- very tasty (I know it doesn't sound good but give it a try!)

2 sticks butter
1/2 cup milk
1/2 cup white sugar
1 cup brown sugar
2 cups crushed graham crackers (about 24)
1 box keebler club crackers (leave whole, you will use about 2/3 of the box)

Frosting
1 cup chocolate chips
1 cup butterscotch chips
2/3 cup peanut butter

Spray 9x13 baking dish with PAM.
Line with one layer of whole club crackers and set aside.
In medium size pan, mix butter, milk, sugars, and graham crackers.
Bring to a boil over low heat, stirring constantly, for 5 minutes.
Pour half the filling over the club crackers and spread evenly.
Add another layer ofclub crackers and top with remaining filling.
Top with a third layer of crackers and set aside.

In microwave, melt chips (chocolate and butterscotch) and peanut butter, stirring until smooth.
Gently spread over top of filling.
After this has cooled, cut into bars and serve.
Can be stored in the frig.