Sunday, October 31, 2010

Creamy White Chili

Happy Halloween!! My mom would make this delicious chili for us on Halloween when we were kids.  We've also made it for baby blessings, showers, and big family get togethers.  It's go a great clean taste and doesn't leave you feeling heavy like some chilies do.  Perfect for the colder months!

{What you need}
2 lb. boneless chicken breast, cut into small cubes
2 medium onion, minced
3 tsp. garlic powder
2 tbs. vegetable oil
4 cans Great Northern beans, rinsed and drained
2 cans (14.5 oz ea.) chicken broth
2 cans (4 oz ea) chopped green chilies
2 tsp. salt
2 tsp. cumin
2 tsp. oregano

1 tsp. pepper
1/2 tsp. cayenne pepper
2 cup sour cream
1 cup whipping cream
Monterey jack cheese for topping

In a large sauce pan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies and seasons and bring to a boil.  Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and whipping cream.  Serve immediately, topped with cheese.

Compliments of Jackie Durrant

Thursday, October 28, 2010

GIVEAWAY! and Ham and Swiss Sliders with Poppy Seed Sauce

So this blog is relatively new, and I thought it would be fun to celebrate my 50th post by re-posting my very first recipe that started it all: the beloved Ham and Swiss Sliders!  I think I have made these 4 times within the last month for different occasions, and they really are just the greatest little sammies you could imagine.  Everyone LOVES THEM (except John, he doesn't like ham or swiss or mayo..... weirdo, but a hot weirdo)!  If you haven't tried this recipe, YOU SHOULD!  And then let me know what you and your guests think!  And stay tuned, at the end of the post I'm presenting my first GIVEAWAY!!!  

Ham and Swiss Sliders with Poppy Seed Sauce
This has become one of my all time favorite recipes. It is so delicious, so easy, and you can make huge amounts at a time. These sliders are just beautiful and are great for family parties, showers, church functions, etc. You can assemble them the day before and keep them covered in the fridge until you are ready to bake them. You can even substitute some of the ingredients for light alternatives if you're watching what you eat. This recipe can also easily be halved. Enjoy!!

{What you need}
24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip

{poppy seed sauce}
1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. worschestershire sauce

In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly.

Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. Serve warm.

(Compliments of Grammy Turley)

Ok folks, this is how it's gonna work--Leave a comment on THIS POST telling me your favorite Nummies recipe and who and what you made it for!!  After the contest closes on OCTOBER 31st at MIDNIGHT (hooray for Halloween!), I will select at random a winner, who will get this:
A darling custom-made corsage necklace from Sisi's Market!  $30.00 value

The winner will be announced the morning of Monday, November 1, 2010.
Happy Cooking!

Tuesday, October 26, 2010

Chicken Corrn Chowder with Sweet Potatoes

This one comes from my sister Andee.  Perfect for the colder months.  The Jiffy mix really adds something special!  Who'da thought??  A very delicious soup! 
{What you need}
3 cups 2% milk
1 (8.5 oz) box Jiffy corn muffin mix
2 T. butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts chicken broth
2 small chicken breasts, cut into 1/2 " cubes
2 large sweet potatoes or yams, peeled and cut into 1/2" pieces
1 cup shredded Monterey Jack Cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley (or 2 Tb dried parsley)
salt and pepper, to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 1 minute. Add broth, chicken (raw) and sweet potatoes. Bring to boil, reduce heat, and simmer until chicken is cooked and sweet potatoes are just tender, about 8 minutes. Stir in milk and muffin mixture and simmer until soup thickens (can take up to 10 minutes although mine thickens immediately) Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Monday, October 25, 2010

Dead Witch Fingers

Halloween is so much fun!  My mom would make these for our annual Halloween parties and serve them with other fun goulish gourment treats, like this.  Can you imagine how much fun these were for us as kids??  Your babies will have a blast with them, too.  And not only do they look the part, they are super tasty, too!  You just can't go wrong with peanut butter and pretzles, even if they are in the form of bloody fingers.

{What you need}   
1 cup creamy peanut butter
1 cup powdered sugar
1/2 cup caro syrup
1/4 cup powdered milk
food coloring, green or orange
1 package large pretzle rods, each broken in half
1 package slithered or whole almonds
red cake gell

Mix a few drops of food coloring with caro syrup until it is evenly colored.  Combine the PB, sugar, syrup, and milk powder in a medium bowl and mix together to form a dough.  Take a small amound of dough and mold it around a pretzle rod half to look like a finger.  Leave a little of the pretzle hanging out the end so it looks like a broken bone.  Take an almond and stick it on the end of the finger.  Take a butter knife and make little indentations for the knuckles.  Add the red gel wherever you would like so it looks bloody.  A little gourment gore for you and your little gouls and boils!

Kitty Litter Cake

Happy Halloween!!  My mom, bless her, always made Halloween so much fun for us growing up.  We'd have an annual Halloween Party and she would make hillarious spooky treats that were always delicious.  This cake, though the appearance may make you gag, is one of the most delicious cakes I have ever had!  If you can trick your mind into not being grossed out then you and your guests will be in heaven. 

{What you need}
1 white or yellow cake mix, prepared
1 spice or chocolate cake mix, prepared
1 large package instant vanilla pudding, prepared
2 rows white cream cookies, crumbled but not too fine 
(generic oreos, but the vanilla or lemon variety)
green food coloring or cake gel
10-20 tootsie rolls, the long skinny kind
1 cheap kitty litter box, NEW (the dollar store)
1 cheap kitty litter scooper, NEW (the dollar store)

Crumble and combine the cakes in the litter box.  Spoon dollops of the pudding around the crumbled cake and mix it in a little here and there.  Do not over mix.  Put a few drops of green food coloring or cake gel in a bag full of the crumbled cookies and shake until the crumbles are coated with green.  It doesn't need to be even.  Sprinkle the top of the cake with the green cookie crumbles and fluff the cake here and there, but do not mix it all in.  Lastly, microwave the tootsie rolls individually for about 10 seconds each, just until they are warm enough to mold but aren't melted.  Let your imagination loose as you form the tootsie rolls into little "kitty presents" and place them around the cake, fluffing the cake a little here and there so some of them are lightly covered.  You can leave the tootsie rolls out, if you want.  They are the kicker and are the main thing that dissenchants people from trying the cake.  But it is much more fun with them!  Let me know your guests' reactions if you try this:).  Trust me, it really is DELISH.     

Tuesday, October 19, 2010

Yucatano Deliciosa

This was a favorite on the mission.  Sister Chapman would sometimes make it when she and President would have the missionaries over to the mission home for some good home-cooking.  It is so easy and you can multiply it to make loads!  I had forgotten about this recipe until recently and was so excited when I happened upon it again!  I made a few variations, but this one is another Sister Chapman winner.  It looks intimidating with the list of ingredients, but most of them are ones you'd already have around the house.

{What you need}
2 pounds lean ground beef
1 15oz. can crushed tomatoes
4 cups water
4 teaspoons sugar
2 teaspoons chili powder
1 1/2 teaspoons salt
1 large onion, diced
3 teaspoons garlic powder
2 teaspoons oregano
1 1/2 teaspoon cumin
1 1/2 cups uncooked rice
1 can black beans
1 can kidney beans
1 can garbanzo beans
sour cream
shredded sharp cheddar cheese

Combine all of the ingredients in a pot except the beef, onion, and 3 cans of beans.  Simmer with lid on for 20 minutes.  While that is cooking, brown the ground beef and onions.  Add the beans the last five minutes of simmer time.  When the rice is cooked add the beef and onion to the pot.  Serve hot on chips with sour cream and cheese.

Other topping ideas:
chopped tomatoes
chopped green onions
chopped black olives
Ranch dressing

Thursday, October 14, 2010

Chicken Cordon Bleu

My gorgeous and talented sister Andee  is quite the little chef.  She made these the other night for a big family dinner and everyone raved about them.  And she was kind enough to share the recipe with me so I could share it with you!  This is one you will make a lot....

{What you need}
12 unthawed chicken tenderloins 
Swiss cheese,  6 slices
ham, 6 slices deli cut style
bread crumbs, about one to two cups
paprika, about 3 tablespoons
1 egg, beaten
salt and pepper

{Dipping sauces}
Creamy Sauce:
1 can cream of chicken soup
1/2 cup sour cream
1 tbsp lemon juice
Honey mustard:
1/4 cup mustard
1/4 cup honey
1/8 cup light corn syrup
1/8 cup mayo
1 tsp dry onion flakes

Pound the chicken a little to make it flatter (and more tender). Sift  paprika in about a cup of bread crumbs, spread on a plate. Sprinkle salt and pepper on chicken. Dip chicken in egg, then in bread crumbs on both sides.  Spray baking dish with nonstick cooking spray and spread half the breaded chicken strips in the the baking dish. Top with a slice of swiss and a slice of ham on each one. Top those with another breaded (on one side, breaded side up) chicken strip on each. 

Bake at 400 for about 25 minutes or until chicken is no longer pink. Remove from oven and place another cheese slice on each one. Return to oven for a few minutes. Baking it hotter and faster kept the chicken juicy.

Creamy sauce:
Mix all ingredients together and heat.
Honey mustard dipping sauce:
Mix all ingredients.  Serve hot or cold.

Serve over rice or these mashed potatoes.  
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