Chicken and White Bean Chili

This one came from my dear friend Allison, who proudly told me it won 1st place in their ward chili cook off! Great Fall/Winter recipe!

1 lb chicken breast, cubed

1 medium onion, chopped

1 can chicken broth (14 or 15 oz)

1 1/2 tsp. garlic powder

1 Tbl. vegetable oil

2 cans white beans (drained and rinsed)

1 can (4oz) chopped green chilies

1-2 dashes cayenne pepper

1 tsp. salt

1 tsp. cumin

1 tsp oregano

1/4 - 1/2 tsp. pepper

1 cup sour cream

1 cup water

Saute chicken, onion, and garlic powder in oil until chicken is done. Add beans, broth, chilies, seasonings, and chicken to crock pot. Cook on LOW 7-8 hours. Add sour cream 20 min. before serving.

Crock Pot Hawaiian Chicken

This is definitely the easiest recipe, but does not fall short on taste!

Ingredients:

Frozen Chicken Breast (I usually do 2 to 3 breast)

Favorite BBQ sauce

1 can pineapple chunks, drained

Place frozen chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top. cook on high for 2 to 3 hours or low for 4 to 6 hours. Shred chicken in crock pot so the chicken will be well coated with sauce.

The original recipe says to serve over rice, which is good, but my family loves it in buns (slider style).

Pumpkin Fluff

I got this one from my latest addiction, Pinterest! It taste like pumpkin pie, how can you go wrong with that?

Pumpkin Fluff

1 (16 oz) container frozen whipped topping, thawed

1 (5 oz) pkg instant vanilla pudding mix

1 (15 oz) can solid pack pumpkin

1 teaspoon pumpkin pie spice

In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.

I serve mine with cinnamon gram crackers.

Chicken Enchilada Soup

I found this recipe on a blog I ran across and it's become one of my top favorite soups!

Ingredients:

1 15oz can black beans, rinsed & drained

1 14oz can diced tomatoes

1 10oz pkg frozen whole kernel corn

1/2 cup chopped onion (I use tablespoon of dried onion)

1/2 cup chopped yellow, green, or red peppers

2 chicken breasts (I use frozen)

1 10oz can enchilada sauce (mild)

1 10.75oz can condensed cream of chicken

1 1/2 cups milk

1 cup shredded pepper jack cheese

In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, & bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover, cook on low 6 to 8 hours or on high 3 to 4 hours. Remove chicken, shred and put back in soup.

Top with cheese (other favorable toppings: sour cream, avocado, and/or crushed tortilla chips)

Amish Friendship Bread

Day 1: squeeze bag
Day 2: squeeze bag
Day 3: squeeze bag
Day 4: squeeze bag
Day 5: squeeze bag
Day 6: Add 1 cup each of sugar, flour,milk
Day 7: squeeze bag
Day 8: squeeze bag
Day 9: squeeze bag
Day 10: Scoop out 2 cups for starters (give one to a friend)

Add:
1 c oil
1 c sugar
1 tsp vanilla
3 eggs
1/2 tsp salt
2 c flour
1/2 c milk
1/2 tsp baking soda
1 large instant vanilla pudding
2 tsp cinnamon

mix well (with a wooden spoon)
grease and sugar two loaf pans (stone works best)
bake at 325 degrees for 1 hour

Thousand Island Dressing

From the Kitchen of: Bernice Bello


1 cup of ketchup
1 cup sugar
1 cup of olive oil (Grandma used veggie oil)
1 Tbl mustard (dry)
1/2 tsp. pepper
1/2 tsp. salt
2 Tbl. onion (grated)
1 tsp. Worcestershire sauce
* mix together*
1 qt of mayo
1 cup vinegar (added slowly)

Cold Mac & Cheese Salad

From the kitchen of: Evalyn Olsen

2 boxes of mac& cheese (cooked as directed)
3 tomatoes
1 cucumber
1 green onion
1 small pkg of IMO (sour cream)

Cook mac and cheese by the directions on the box, Chill. Mix in sour cream and veggies. Serve chilled. Great for a pot luck or a BBQ.