White Chicken Chili - Katie

Katie’s White Chicken Chili

2 cups water

2 cubes chicken bouillon

2 cans white beans

1 large can green chilies

 1 ½ tsp. oregano

2 tsp. cumin

2 cloves garlic

¼ tsp. cloves

1 T. olive oil

1 chopped onion

1/8  cayenne pepper

2 cooked chicken breasts

Put in crockpot

Before serving add 1 cup sour cream and 1 cup cheese

(either mozzarella or jack cheese)

Great Chocolates - Mom

Great chocolates

2 lbs. white chocolate almond bark

1 lb. chocolate almond bark

3 hershey’s milk chocolate bars

32 oz. dry roasted peanuts

16 oz. whole almonds

Cook in crock pot for 45 minutes don’t peek!  Stir in nuts and reduce to low and cook 1 hour more.   Makes at least 150 small nut clusters.

I put them in the little muffin papers

Made a lot and gave out at Christmas

Roasted Butternut Squash Lasagna - Mom

       Roasted Butternut Squash Lasagna  (Glennis Hutchinson)

Taken from Cooking Light Magazine ---- Makes 2    9X 13 pans

Preheat oven to 450 degrees

24 cups  (1/2 inch) cubed, peeled, butternut squash   (about 9 lbs.)

Cooking spray 3 Tablespoons butter

12 Cups fat-free milk, divided 3 Tablespoons minced garlic

6 Tablespoons dried rosemary 4 ½ tsp. salt divided

¾ cup all purpose flour 1 ½ tsp. freshly ground pepper

1 1/2  8-oz pkg. precooked lasagna noodles 

4 cups (3 oz.) grated fresh Parmigiano-Reggiano cheese, divided

1 ½ cups whipping cream (can use more)

To cut prep time, prick the squash with a fork, microwave on high for 45-60 seconds before peeling.

Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray.  Coat squash with cooking spray.  Bake for 25 minutes until squash is tender, stirring once.  Set aside

Lower oven temperature to 350

Combine 10 ½ cups milk with rosemary and microwave until mixture begins to boil.  Let stand 10 minutes.  Strain through a fine sieve into a bowl.  Discard Rosemary.

Combine flour and remaining 1 ½ cups milk.  Whip with wire whisk to make a slurry.

Melt butter in a large saucepan.  Add garlic.  Cook one minute or until tender, stirring constantly.  Stir in steeped milk.  Gradually add slurry, stirring constantly.  Cook 15 minutes or until thick.  Remove from heat: stir in 2 ¼ teaspoon salt and pepper.  Combine white sauce and squash, tossing gently.

Coat bottom of two 9 X 13 pans with cooking spray.  Then layer as follows; squash, noodles, squash, cheese, noodles, squash, cheese, noodles

Whip cream with 2 ¼ tsp. salt at high speed until soft peaks form.  Spread the whipped cream mixture over the noodles.  Sprinkle with remaining cheese.

Cover with foil coated with cooking spray.

Bake at 350 for 30 minutes.  Uncover and bake an additional 15 minutes or until golden.  Let stand 10 minutes.  Yields 24 servings      Freezes well.  So make one to eat, one to freeze

Almond Cake - Mom

Nina Booth’s Almond Cake

2 cups sugar

2 cups flour

2 cubes melted butter

¼ tsp. cream of tartar

4 eggs

1 ½ tsp. salt

sprinkle with cinnamon sugar

can add sliced almonds as well

Mix together and bake in a 9 X 13 pan at 350 degrees for 30 Minutes

Chocolate Chocolate Chip Cookies - Liz

Chocolate Chocolate Chip Cookies - Liz

2 cups of butter
1 cup of sugar
1 cup of brown sugar
2 cups of applesauce
4 eggs
2 teaspoons of vanilla
4 cups flour
5 cups of oatmeal which has been blended
1 large box of chocolate pudding
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
24 oz. chocolate chips

can add 3/4 cups of nuts if you'd like

cream butter & sugars, then add applesauce eggs and vanilla
mix all dry ingredients together, combine with above
add chocolate chips at very end
bake at 375 for 11 minutes

note:  make sure consistency isn't too dry ( add more applesauce ) or too wet

Makes lots of cookies

Funky Spaghetti - Mom

Funky Spaghetti    1 of mom's favorites if ingredients are fresh

Recipe created by Jamie Oliver

If you have a houseful of picky eaters, this simple pasta dish just might satisfy the whole gang!

Ingredients:

Serves 3–4

1 pound spaghetti or linguine 

11 to 14 ounces cherry tomatoes , red and yellow 

2 handfuls of fresh marjoram and basil , leaves picked 

6 to 8 glugs extra-virgin olive oil 

1 clove of garlic (peeled and finely chopped) 

Splash of red wine vinegar 

Sea salt and freshly ground black pepper 

Put pasta in large pot of boiling water and cook until al dente. Halve tomatoes, put in bowl and add herbs, olive oil, garlic and vinegar.

Season to taste, then scrunch tomatoes until slightly mushed. Drain pasta, and while still steaming, mix with tomatoes.

Separate onto plates and serve.

Mango and Black Bean Quinoa Salad - Liz

Link

Mango and Black Bean Quinoa Salad

1 C quinoa
3/4 c chicken broth, veggie broth, or water
1 large mango diced
1 red bell pepper chopped or 2 ears of fresh corn, corn cut off the cob
6 green onions sliced
1/2 C cilantro
3 T red wine vinegar
1 T olive oil
Juice of 1 lime
salt to taste (if you use chicken broth it doesn’t need any)

1 can of black beans, rinsed and drained
1 package of mixed baby greens

1. Add the qunioa and the chicken broth to a medium sized pan. Cook for 15-20 minutes, when it is almost soft, take off the heat and cover with a lid.
2. While the quinoa is cooking prepare all of your produce
3. Whisk the red wine vinegar and olive oil together
4. Cool the quinoa, once cool add the green onions, cilantro, bell pepper or corn, mangoes, and sauce
5. Serve over a bed of mixed greens

Couscous Salad - Liz

Couscous Salad            from Liz

½ cup uncooked couscous

½ to  1/8 cup chicken broth

1/1/2 T. Olive Oil
1 T. Lime juice

½ tsp red wine vinegar

¼ tsp ground cumin

4 green onions chopped

½ red pepper chopped

1/8 cup chopped fresh cilantro

½ cup frozen corn thawed

1 can black beans drained

salt and pepper to taste

Boil  chicken broth, remove from head and stir in couscous.  Cover

And let stand 5 minutes

Mix oil, lime juice, cumin, green onion and toss to coat couscous, breaking up if need  be.  Then add the corn and red pepper and cilantro

Crostini with Mozzarella and Tomato - Liz

• 1 French baguette, cut into diagonal 1/2 inch slices
• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, halved

• 6 plum tomatoes, seeded and chopped
• 1 bunch fresh basil, julienned
• 1 pound fresh mozzarella cheese, sliced

1. Preheat the oven's broiler. Brush the slices of bread lightly with olive oil, and place on a baking sheet. Toast under the broiler for about 3 minutes. Watch carefully. Rub each crostini with a garlic clove for flavor.
2. Place the tomatoes into a medium bowl, and drizzle with olive oil. Season with salt and pepper.
3. Place the crostini on a serving tray. Top each one with a slice of mozzarella cheese, cover with a spoonful of tomatoes, and garnish with fresh basil.

French Bread - Liz

Link

INGREDIENTS

2 envelopes dry active yeast (1 1/2 tablespoons)

2 tablespoons honey

3 1/2 to 4 cups all-purpose flour, plus more for dusting

2 teaspoons salt

Canola oil, for greasing bowl

Cornmeal, for dusting pan

3 to 4 ice cubes

DIRECTIONS

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. 

Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready. 

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes. 

Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes. 

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack. 

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with thebaguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes. 

Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.