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.

Homemade Caramel Popcorn

Cooking spray

3 quart popped popcorn (12 cups) you can use microwave popcorn

1 cup packed brown sugar

1/2 cup light corn syrup

1 stick butter

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 teaspoon baking soda

Here's what you do:

Spray a large shallow roasting pan with cooking spray. Combine popcorn in pan and place in 250 degree oven while you prepare your glaze.

In a heavy 2 quart sauce pan mix brown sugar, corn syrup, butter, and salt. Stir constantly and bring to a boil over medium heat. Without stirring, boil 5 minutes. Remove sauce pan from heat, stir in vanilla and baking soda. Pour the syrup over the popcorn making sure to coat each piece. The caramel hardens pretty fast, so make sure to move quickly as pour and mix!

Bake at 250 degree oven for 60 minutes, stirring every 15 minutes. Remove from oven, let cool, and break popcorn apart.

This stuff is delicious and melt-in-your-mouth, sweet and crunchy! Enjoy

Creamy Italian Spaghetti and Meatballs

1 medium onion, divided

1 1/2 pounds lean ground beef

1/4 cup grated Parmesan Cheese

3 tablespoons dry bread crumbs

2 teaspoons Italian herb seasonings

1 tablespoon minced garlic

1 large egg

1 (24-ounce) jar spaghetti sauce

1 (8-ounce) package cream cheese

1 (16-ounce) box spaghetti, cooked and kept warm

1. Preheat oven to 375. Line a cookie sheet with foil. Mince enough onion to measure 1/4 cup; place in a large bowl. Chop remaining onion; set aside.

2. In bowl with minced onion, place ground beef, Parmesan cheese, bread crumbs, 1 teaspoon Italian seasonings, 2 teaspoons garlic, and egg; gently combine. Shape mixture into 14 (1 1/2-inch) balls. Place meatballs on cookie sheet, and bake for 20 minutes.

3. While meatballs bake, heat a large skillet over medium heat. Spray skillet with nonstick cooking spray, and add chopped onion, remaining 1 teaspoon Italian seasoning, and remaining 1 teaspoon garlic; cook for 10 minutes or until tender. Add spaghetti sauce and cream cheese, and cook for 7 minutes, stirring until cream cheese melts and mixture is well combined.

4. Reduce heat to low. Add meatballs to sauce mixture; simmer for 10 minutes. Serve over cooked spaghetti.

Spicy Honeyed Chicken Drummettes

2 package (16 oz each) chicken drummettes (about 20 drummettes)

1/2 cup chili sauce

1/4 cup honey

2 tablespoons soy sauce or teriyaki sauce

1/2 teaspoon crushed red pepper flakes

1. Heat oven to 375. In 13x9-inch (3 quart) glass baking dish, arrange drummetts in a single layer.

2. In small bowl, mix remaining ingredients; pour over drummettes to cover.

3. Bake 30 minutes. Turn drummettes; bake 15 to 20 minutes longer or until drummettes are glazed and juice of chicken is clear when thickest part is cut to the bone.

Baked Artichoke and Jalapeno Cheese Spread

1 package (8 oz) cream cheese, softened

1/2 cup mayonnaise

1 jar (6 oz) marinated artichoke hearts, drained, and coarsely chopped

1/4 cup finely chopped red bell pepper

8 to 10 pickled jalapeno slices, drained, chopped

1/2 cup grated Parmesan cheese

1/3 cup Progresso panko crispy bread crumbs

1. Heat oven to 400. Spray 9-inch glass pie plate with cooking spray.

2. In medium bowl, stir together cream cheese and mayonnaise. Stir in artichokes, bell pepper and jalapenos. Reserve 1 tablespoon of the cheese; stir remaining cheese into artichoke mixture.

3. Spread cheese mixture evenly in bottom of pie plate. Sprinkle evenly with bread crumbs and reserved tablespoon cheese.

4. Bake about 20 minutes or just until top is lightly golden. Serve warm with crackers.

Layered Pizza Dip

1 container (8 oz) chives-and-onion cream cheese spread

1/2 cup pizza sauce

1/2 cup chopped green bell pepper

(1/2 medium)

1/3 cup finely chopped pepperoni (about 1 1/2 oz)

1/2 cup shredded mozzarella cheese

1/2 cup cheddar cheese

1. Heat oven to 350. In ungreased 9 inch glass pie plate or 1 quart shallow baking dish, layer all

ingredients.

2. Bake 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with garlic toast.

Simple Creamy Chicken Risotto

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound), cut into 1-inch pieces

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

3/4 cup water

1 small carrot, shredded (about 1/4 cup)

2 green onions, sliced (about 1/4 cup)

1 tablespoon grated Parmesan cheese

1 cup uncooked regular long-grain white rice

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often.
• Stir the soup, broth, water, carrot, green onions and cheese in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.

Easy Chicken Stroganoff

2 Tablespoons butter

1 lb. chicken breast, cut in strips

2 cups mushrooms

1 medium onion, chopped

1 can cream of chicken soup

1/2 cup sour cream

4 cups egg noodles

1. Cook chicken in 1 Tablespoon butter. Remove.

2. Cook mushrooms and onions in remaining butter.

3. Stir in soup and sour cream. Heat until boiling.

4. Return chicken to the pan. Heat thoroughly.

5. Serve over noodles. (I put my noodles in with the sauce)

Cream Cheese Pound Cake

• 1 (8 ounce) package cream cheese
• 1 1/2 cups butter
• 3 cups white sugar
• 6 eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Cucumber Chive Dip

1/2 small cucumber
4 ounces cream cheese, softened
1 tablespoon chives, finely minced
dash of garlic powder

Peel cucumber and cut in half lengthwise. Remove seeds, then shred it. Add all other ingredients and mix well. Garnish with chive stems or dill if desired. Refrigerate until needed. Serve with assorted vegtables and crackers for dipping.

Prep. Time 15 minutes

Hot Artichoke Dip

1 cup Parmesan cheese
1 cup artichoke hearts, quartered & drained
1 cup mayonnaise
paprika

In a medium bowl, combine the first three ingredients and pour into a 1 quart casserole dish. Sprinkle paprika on top. In a preheated 350 oven, bake for 1 hour. Serve with crackers for dipping.

Prep. Time: 10 minutes.

Stromboli

Nonstick cooking spray
1 (13.8-ounce) can refrigerated pizza crust
8 slices Genoa or hard salami
6 slices deli-style ham
8 slices mozzarella cheese
1/2 cup roasted red pepper, drained and cut into sprips
1 tablespoon Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Italian seasoning

1. Preheat oven to 425F. Coat a baking sheet with nonstick cooking spray.
2. Unroll pizza dough onto a flat surface. Layer with salami, ham, mozzarella cheese and roasted red pepper strips. Sprinkle with Parmesan, garlic powder, salt, and black pepper.
3. Starting with the end of the dough, roll up jellyroll-style and place on prepared baking sheet. Lightly spray stromboli with nonstick cooking spray then sprinkle with Italian seasoning.
4. Bake 15-18 minutes, or until golden. Let cool 5 minutes then slice and serve with your favorite marinara sauce.