Creamy White Chili

1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces.
1 medium yellow onion, chopped
*I like to chop my meats and veggies at nap time and stick them in the fridge just ready to dump in the pot at dinner time. Really cuts down the dinner time stress*
1 1/2 tsp garlic powder
1 tablespoon olive oil
2 cans ( 15.5 oz each) great northern beans, rinsed and drained
1 can (14.5 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
*I also measure out all my spices and stick them in a Tupperware on the counter at naptime)
1 cup sour cream
1/2 cup heavy whipping cream
1. In a large saucepan, sauté chicken, onion and garlic powder in the olive oil until the chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.
2. Reduce heat and simmer uncovered for 30 minutes. Don’t cover it if you want that thick chili consistency. If it is covered, it will be a bit more soupy. And, your house will smell amazing this way.
3. Remove from heat, stir in cream and sour cream. Serve immediately.

Taco Casserole

1 box twisty rotini noodles, cooked and drained

1 1/2 cups sour cream

Mix together and pour in to greased casserole dish

1 lb ground beef browned and drained

1/4 cup taco seasoning

1 can tomato sauce

Mix together and pour on top of the noodles

Sprinkle with grated cheese and bake at 350 degrees for 30 minutes

BLT Pasta Salad

Ingredients

12 ounce corkscrew shaped pasta

1/2 cup milk

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks

1 tablespoon chopped fresh thyme

1 clove garlic, minced

Kosher salt and freshly ground pepper

1/2 cup mayo (i used 1/4 cup mayo and 1/4 cup greek yogurt)

1/4 cup sour cream

4 tablespoons chopped chives

5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature. Enjoy!

Pecan Pie

3 eggs, slightly beaten

1 cup Karo syrup

1 cup brown sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1 1/2 cups pecans

1 unbaked pie crust

In a large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake at 350 for 50 to 55 minutes.

Coconut Cream Pie

3/4 cup sugar

1/4 cup cornstarch

1 cup evaporated milk

1 cup hot water

3 egg, separated

1/2 stick butter

1 cup coconut

1 tsp. vanilla

Mix all dry ingredients first, then add a little of the evaporated milk to wet the dry ingredients. Add 3 egg yolks and beat good. Add remainder of the evaporated milk and hot water. Cook over medium heat stirring constantly. When thickened, remove from heat stir in butter, coconut and vanilla. Pour into cooked pie shell. Cool and top with cool whip.

Chocolate Cream Pie

1 1/4 cups Sugar

1/4 cup Cornstarch

1 cup Evaporated Milk

1 cup Hot Water

3 eggs, Yolks only

1/2 stick Butter

2 ounces (melted) unsweetened chocolate

1 teaspoon vanilla

Mix all dry ingredients first, then add a little of the evaporated milk to wet dry ingredients. Add 3 egg yolks and beat good. Add remainder of cream and hot water. Cook over medium heat stirring constantly. When thickened, remove from heat add butter, melted chocolate and vanilla. Pour into cooked pie shell. Cool and top with cool whip.

Pumpkin Bread

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.