The Best White Chicken Chili

The name says it all!

Ingredients:

1 small onion, diced

1 Tbsp olive oil

2 cloves garlic, minced

4 C chicken broth

1 (7 oz) can diced green chilies

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp dried oregano

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and black pepper, to taste

1 (8 oz) package cream cheese

1 1/4 C frozen corn

2 (15 oz) cans cannellini beans

2 1/2 C shredded chicken

1 Tbsp fresh lime juice

2 Tbsp chopped fresh cilantro, plus more for serving

Serve with:

Tortilla chips, shredded cheese, and sliced avocado

Directions:

1.) Heat olive oil in dutch oven.

2.) Saute onions and garlic.

3.) Add broth and spices.

4.) Bring pot to a boil and reduce heat.

5.) Add cream cheese, corn, beans, chicken, and lime juice to pot.

6.) Allow to simmer until flavor is as desired.

7.) Add fresh cilantro before serving.

Serves 6-8.

Breakfast Casserole

There aren't many breakfast casseroles that I like, but this one is definitely a winner! It can be assembled the night before, covered, and stored in the refrigerator overnight for a quick meal in the morning. It reheats well in the microwave also.

Ingredients:

1 (16 oz) package pork sausage
10 eggs, lightly beaten
3 C milk
1 tsp salt
5 slices white bread, cubed
2 C sharp cheddar cheese
1/2 tsp black pepper
1/2 C diced red pepper
sliced green onion

Directions:

1.) Cook sausage and drain any fat.

2.) Whisk together eggs, milk, and salt.

3.) In a 9x13 pan, layer 1/2 bread cubes, 1/2 cheese, 1/2 black pepper, 1/2 red pepper, 1/2 sausage. Repeat layers.

4.) Top with green onion.

5.) Pour egg mixture evenly over casserole.

6.) Bake at 325 degrees for 55-60 minutes or until eggs are set.

Serves 8.

Crockpot BBQ Pork Loin

Hands down, this is the best crockpot pork loin I've ever made (and there have been many attempts)! Yes, it is for a boneless pork loin, which being much leaner than a shoulder makes for a healthier meal and easier prep. I doubled with no difficulty (other than almost overflowing the crockpot - ha!).

Ingredients:
5 lbs pork loin
¼ C BBQ rub
2 cloves garlic, crushed
1 onion, diced
12 oz Coca Cola
18 oz BBQ sauce

Directions:

1.) Rinse, trim, pat dry, and season pork loin with BBQ rub.

2.) Combine garlic, onion, and pork into the crockpot.

3.) Pour Coca Cola and BBQ sauce on top of the pork.

4.) Cook on low for 7-8 hours.

5.) When tender, remove pork loin and shred.

6.) Pour juices from the crockpot into a pan, and simmer juices for about 30 minutes or until reduced.

7.) Combine shredded pork and thickened sauce back into the crockpot and leave on keep warm for 30 minutes.

8.) Serve on buns with pickles and BBQ sauce.

Makes about 12 generous sandwiches.

Unsweetened Applesauce

This recipe uses unpeeled apples, so it's extra nutritious and super delicious! The recipe is easily multiplied for a big batch!

Ingredients:
3 apples
1 tsp cinnamon
2 tsp lemon juice
5 Tbsp water

Directions:
1) Core and chop apples (do not peel!) and place in Dutch oven.
2) Add additional ingredients to the apples and heat to a boil.
3) Cook over medium heat for an additional 20ish minutes, until apples are tender and slightly brown. Stir occasionally.
4) After apples have cooled, use an immersion blender to obtain desired texture.

Enjoy!

Apple Butter

 This is a no peel recipe, so it's super easy -- and super delicious!

Ingredients:
5.5 lbs assorted apples
1 C brown sugar
¾ C granulated sugar
1 Tbsp cinnamon
¼ tsp salt
⅛ tsp cloves
1 ½ tsp vanilla extract

Directions:
1) Core and chop apples (do not peel!) and place in a slow cooker.
2) Combine all additional ingredients and mix into apples.
3) Cook on low heat for 10 hours.
4) Use immersion blender to achieve desired consistency.

Enjoy!

Chicken Tortilla Soup

I'm doing myself a favor here, and writing down ingredients for a double recipe. This is too delicious and disappears too fast to make only a single recipe.

Ingredients:

6 Tbsp butter
2 onions, diced
2 red peppers, diced
2 yellow peppers, diced
4 cloves garlic, minced

4 tsp cumin
2 tsp chili powder
2 tsp oregano
2 Tbsp taco seasoning

6 C chicken broth
28 oz red enchilada sauce

4-5 chicken breasts, grilled & shredded

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

1 1/2 cups frozen corn

2 Tbsp cornstarch

3 C half-and-half

Directions:

1.) Melt butter in Dutch oven while preparing onions, peppers, and garlic.

2.) Add onions, peppers, and garlic and sautee until soft.

3.) Stir in cumin, chili powder, oregano, and taco seasoning.

4.) Add in chicken broth, enchilada sauce, shredded chicken, beans, and corn.

5.) Bring pot to a boil and simmer for 2-3 hours.

6.) Add cornstarch to slightly thicken soup. Simmer for 1 hour.

7.) Stir in half-and-half. Allow soup to simmer for an additional 30 minutes.

8.) Top with fresh cilantro, shredded cheese, sour cream, avocado, and/or tortilla chips.

Makes approximately 12-15 servings.

Enjoy!

Split Pea Soup

 You know your recipe for Split Pea Soup is tasty when your son asks for it for his 9th birthday!

Ingredients:

1/4 C butter

2 C chopped onion

1 C diced carrot

1 C diced celery

2 cloves garlic, minced

1 tsp black pepper

1 pound dried split peas, rinsed and sorted

1 meaty ham bone

1 large bay leaf (or 2 small)

2 tsp fresh thyme (or 1 tsp dried)

6 C chicken stock

2 C water

2 C diced ham

Directions:

1.) In Dutch oven, melt butter. Saute onion, carrot, celery, and garlic until tender.
2.) Stir in black pepper and split peas.

3.) Add ham bone, bay leaf, thyme, chicken stock and water.

4.) Bring to a boil and then reduce heat.

5.) Allow to simmer for about 2 hours. (Add additional liquid for desired consistency.)

6.) During final 15 minutes of cooking, remove ham bone and bay leaf. Then, add diced ham.

Serves 8.

Key Lime Cake

Last year when Mitch's birthday was approaching, Simon insisted we make his favorite dessert (key lime pie), and Lydia insisted we have a type of cake. Google search to the rescue! I found a Cake Doctor type of Key Lime Cake recipe that looked decent. It was close to amazing tasting, but needed a little tweaking. After a few more attempts and fine tuning, we now have this delicious recipe!!

Ingredients:

Cake:

1 box lemon cake mix

1 C oil

4 eggs

1 small package vanilla pudding

1/4 C orange juice

1/2 C lime juice (fresh squeezed)

lime zest of 3 limes

Cream cheese frosting:

1/2 C butter

8 oz cream cheese

3 Tbsp lime juice

4 C powdered sugar

Directions:

1.) Combine cake mix, oil, eggs, pudding and citrus juices, following mixing directions on the back of box.

2.) Bake in 2 cake pans, according to directions on back of box.

3.) Allow cakes to completely cool on wire racks.

4.) To make frosting, allow butter and cream cheese to warm at room temperature for about 2 hours.

5.) With electric mixer, cream the butter and cream cheese until smooth.

6.) Add in lime juice and mix.

7.) Mix in powdered sugar 1/2 C at a time, until the frosting has reached the desired thickness.

8.) Blend half of the lime zest into the frosting.

8.) Place cakes on serving platter and frost cakes.

9.) Sprinkle the remaining lime zest on the top of the cake.

10.) Chill for at least 8 hours.

11.) Enjoy!

Serves 12.

Key Lime Pie

I've done lots of experimenting to find the best ratio of creaminess, tartness and sweetness. This is the best! Definitely use Philadelphia brand only, as it's more difficult to achieve a creamy, homogeneous texture with other brands and store brands.

Ingredients:
2 extra-serving graham cracker pie crusts

2 bricks of 8oz cream cheese (Philadelphia brand only)
2 cans sweetened condensed milk

1 1/3 C lime juice

zest from 4 limes

Directions:

1.) Remove cream cheese from cardboard and allow to warm at room temperature for about 2 hours.

2.) Zest 4 limes. Set aside.

3.) Juice 6-8 limes, depending on size. Set aside.

4.) Place cream cheese in mixing bowl and (with mixer) mix until texture is smooth.

5.) Add sweetened condensed milk and blend until smooth.

6.) Add lime juice and blend until mixture is homogeneous.

7.) Mix in half of lime zest.

8.) Pour mixture equally into two pie crusts.

9.) Sprinkle remaining lime zest on top of pies.

10.) Refrigerate at least 5 hours.

Makes two pies for a total of 16 servings.

Potato Pancakes

My favorite part of Thanksgiving dinner may actually be these potato pancakes made with the leftover mashed potatoes!

Ingredients:

3 C leftover mashed potatoes (cold)

2/3 C shredded cheddar cheese

1/2 C french fried onions

1 egg, lightly beaten

3 Tbsp flour

-------------------------

1/2 C flour

4 Tbsp butter (for frying)

Directions:

1.) Combine all ingredients.

2.) Warm skillet on medium-high heat and melt 2 Tbsp butter in pan.

3.) Meanwhile, form mixture into approximately 12 portions and roll into balls.

4.) Press each ball to be about 3/4" thick and dredge in the 1/2 C flour.

5.) Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more butter to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.)

Enjoy!

Pot Pie

 

Ingredients:

4 pie crusts

5 C vegetables of choice, diced in bite-sized pieces

2/3 C butter

1 C chopped onion

2/3 C flour

1/2 tsp salt

1 tsp black pepper

1 tsp thyme

1 tsp rosemary

1 3/4 C chicken broth

1 1/3 C milk

4 C diced turkey or chicken

Directions:

1.) Prepare pie dough

2.) Slowly sautee onion in butter while dicing vegetables.

3.) Boil vegetables until slightly tender. Drain and set aside.

4.) Stir flour into sauteed onions until thickened.

5.) Add chicken broth & milk, stirring constantly until thickened.

6.) Add spices and meat to the broth mixture.

7.) Mix in tender vegetables and stir until combined.

8.) Pour half of the mixture (heaping, if necessary) into each pie crust.

9.) Cover with lattice pie dough or prepared stuffing.

Makes 2 pies. Serves 10-12.

Apple Pie

 Best apple pie recipe ever!! The lattice crust is perfectly caramelized and crisp.

Ingredients:
Pie crust
8 apples (peeled, cored and sliced)
1/2 C butter
3 Tbps flour
1/4 C water
1/2 C sugar
1/2 C brown sugar

Directions:

1.) Prepare apples and place (mounding) in pie crust.

2.) Complete lattice crust on top of the apples.

2.) Melt butter in a saucepan.

3.) Add flour and continuously stir as it thickens.

4.) Mix water, sugar and brown sugar into mixture and heat til boiling.

5.) Allow to simmer 2 minutes.

6.) Immediately pour butter/sugar mixture on top of lattice. Pour slowly so mixture does not run off.

7.) Bake at 425 for 15 minutes. Then reduce to 350 for 35 minutes.

Serves 8-10.

Thanksgiving Turkey Rub

Every year I go scrounging around looking for this delicious rub recipe, so I'm finally getting it on here to make my life easier! I've been using this turkey method (this rub + oven baking in a turkey bag) for over 10 years, and I'll never make one any other way. It's easy, moist for days, and... did I say delicious?

Ingredients:
3/4 C olive oil
3 Tbsp minced garlic
2 Tbsp fresh rosemary

1 Tbsp fresh basil

1 Tbsp Italian seasoning

1 tsp black pepper

salt to taste

Directions:

1.) Mix above ingredients in a liquid measuring cup.

2.) Prepare the turkey bag according to the directions on the box.

3.) Place the turkey in the bag, and place the bag in the roasting pan.

4.) With the turkey lying on it's back, use your hand to separate the turkey's skin from the meat throughout the entire turkey (yep, up to your elbows).

5.) Stand the turkey on it's neck and pour about half of the mixed rub into one side (left vs right) of the turkey, between the skin & meat. With your hand, massage the oil and herbs into the meat. Be sure to get the legs and wings.

6.) Repeat with the other side of the turkey.

7.) Tie up the bag & slide it in the oven. Be ready to enjoy the best turkey of your life in a couple of short hours!

Chicken Curry

I'm a curry lover, but this one is exceptional! I think it's the apples that make this one deliciously sweet and hearty.

Ingredients:
2 Tbsp butter
2 C apples, chopped
2 C celery, chopped
1 C onion, chopped
2 clove garlic, minced
1 1/2 tsp salt
4 Tbsp cornstarch
6 tsp curry powder
1 1/2 C chicken broth
4 C milk
4 C chicken, cooked & shredded
1 jar chutney

Directions:
1.) Melt butter in dutch oven.
2.) Saute apples, celery, onion and garlic until soft.
3.) Separately, mix salt, cornstarch, curry powder and broth.
4.) Add broth mixture into dutch oven and stir.
5.) While stirring, heat until mixture begins to thicken.
6.) Add milk and allow to further thicken, stirring frequently.
7.) Add chicken and half jar chutney (reserve other half for serving).
8.) Allow to simmer until desired thickness.
9.) Prepare rice and any other desired toppings (coconut, raisins, slivered almonds).

Serves 8.

Chicken & Dumplings

Best chicken & dumplings I've ever eaten! Any veggies will do - sweet potatoes, carrots, celery, mixed veggies from the freezer, or any combination of your favorites. For the chicken - I like to grill the day before so it's cold when I'm cutting/shredding it. It's the thyme (fresh or dried), black pepper, and evaporated milk that makes this recipe the best, so don't cut these out!

Ingredients:
6 Tbsp butter
1 C onion
4 cloves minced garlic
2 C chopped veggies
3 Tbsp flour
12 oz (1 can) evaporated milk
32 oz (4 C) chicken stock
4 C shredded cooked chicken
1 Tbsp fresh thyme (or 1 tsp dried thyme)
2 tsp freshly cracked black pepper
salt, to taste
_________________________________
2 C flour
1 Tbsp + 1 tsp baking powder
1 tsp freshly cracked black pepper
1/2 tsp salt
1 Tbsp fresh thyme (or 1 tsp dried thyme)
3/4 C whole milk
4 Tbsp butter, melted

Directions:
1) In dutch oven, melt butter. Add onion, garlic, and veggies.
2) Saute on medium heat for about 10 min, until slightly softened.
3) Add flour and cook for 2 minutes, stirring constantly.
4) Add evaporated milk and chicken stock. Stir.
5) Add chicken, thyme, pepper, and salt.
6) Allow to simmer, uncovered, while making dumpling dough.
7) In separate bowl, mix flour, baking powder, pepper, and salt.
8) Make well in dry ingredients.
9) Pour milk and melted butter in well.
10) Stir until just combined. Do not overstir.
11) Give chicken mixture a final stir & drop heat to lowest setting.
12) Using a small cookie scoop, drop batter onto the surface.
13) When surface is covered and all dough as been used, gently press dough with spoon so each dumpling gets "wet" with chicken mixture. They will pop back to the top.
14) Cover and allow dumplings to cook for 10-15 minutes.
15) Serve hot after dumplings are cooked through.

Serves 6-8.

Strawberry Freezer Jam

Ingredients:
4 C strawberries (hulled and pureed)
3 C sugar
1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1 C water

Directions:
1.) Prepare containers for storage in freezer/fridge.
2.) Mix sugar and pectin in large saucepan. Stir in water.
3.) Bring to boil on medium-high heat, stirring constantly.
4.) Boil and stir 1 minute.
5.) Remove from heat and add strawberries.
6.) Stir 1 minute or until well blended.
7.) Immediately - Fill all containers to within 1/2 inch of tops.
8.) Let stand at room temperature 24 hours.
9.) Store in refrigerator up to one month or freeze up to 1 year.

Peach Cobbler

Loved this deliciously moist cobbler!

Ingredients:
6 large peaches, cut into slices
1 Tbsp lemon juice
1/2 C butter
1 1/4 C sugar
1 C flour
1 1/2 tsp baking powder
1/4 tsp salt
1/3 C oats
2/3 C milk
------------------------------------
1/4 C sugar
1 tsp cinnamon
2 Tbsp water

Directions:
1) Place peach slices in a 9x13" pan and mix in lemon juice.
2) Cream butter and sugar together.
3) Mix flour, baking powder, salt, and oats into butter mixture until course crumbs.
4) Add milk and stir until creamy.
5) Drop batter on top of peaches and spread evenly.
6) Mix 1/4 C sugar and cinnamon and sprinkle on top of batter.
7) Spritz sugar with water.
8) Bake at 375 degrees F for 45 minutes or until top is brown and crispy.

Serves 10-12.

Peach Pie

Absolute best peach pie ever! And don't leave out the cardamom, as this is what really makes it!

Ingredients:
3 C (about 1 1/2 lbs) fresh peaches, peeled and sliced
1/2 C sugar
1 Tbsp plus 2 tsp cornstarch
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1 (14.1-oz.) package refrigerated piecrusts

Directions:
1.) Unroll one pie crust into pie pan, according to directions.
2.) Toss together peaches with cornstarch, sugar and spices.
3.) Evenly spread peach mixture in the pie crust.
4.) Unroll second pie crust onto a floured surface.
5.) Cut crust into 1" wide strips.
6.) Arrange strips into a lattice design on top of pie.
7.) Bake at 450 for 10 minutes then reduce heat to 350 for 40 minutes or until crust is golden and filling is bubbly.

Best Chocolate Chip Cookies

These are the only chocolate chip cookies I will spend my time making. They are divinely moist and tasty!

Ingredients:
1 C butter
3/4 C brown sugar
2 eggs
1 package (3.4 oz) of instant vanilla pudding mix
2 tsp vanilla extract
2 1/4 C flour
1 tsp baking soda
2 C chocolate chips

Directions:
1.) In a large bowl, cream butter and sugar.
2.) Stir in pudding mix, eggs, and vanilla.
3.) Add flour and baking soda.
4.) Stir in chocolate chips.
5.) Scoop 1" drops of batter onto an ungreased cookie sheet.
6.) Bake at 350 degrees F for 10-12 minutes.

Makes 2 dozen cookies.

Sausage and Grits

Wow, I never knew I loved grits this much until eating this! It's fantastic! FYI, the casserole can be refrigerated for up to 2 days before baking. It also freezes well.

Ingredients:
1 C uncooked grits
1 lb. ground sausage
4 green onions, chopped
1/4 C butter
1 egg
1 1/2 C cheddar cheese, shredded
1 tsp paprika (optional)
1/4 C fresh parsley, chopped (optional)

Directions:
1.) Cook grits in 4 C salted water, until thick.
2.) Saute sausage, breaking it into small pieces.
3.) When sausage is almost browned, add onion and continue sauteing.
4.) When onions are soften, drain sausage mixture to remove grease.
5.) Add butter, egg, and 1 C cheese to the grits.
6.) Combine grits mixture with sausage mixture.
7.) Pour into a 9 x 13 pan and top with remaining 1/2 C cheese.
8.) Also top with paprika and parsley, if desired.
9.) Bake at 325 degrees F for 45-60 minutes, until bubbly and lightly brown.

Serves 8-12.