White Chicken Chili Soup

It's all at the bottom, but believe me there is a lot of chicken in this!  I've made it both with and without beans.  The two cans of beans definitely added bulk to it.  I've made a white chicken chili before several years ago and it wasn't very good.  This one was great and the flavors are similar to the Pork Green Chili that we love so much.  My only complaint is I like to make big batches of soup and eat it as leftovers throughout the weekend.  This made enough for one bowl as a leftover, so you may want to double the recipe if you are serving a large crowd or hope for plenty leftovers.

White Chicken Chili Soup

1 lb. chicken breast, cubed
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2 (15.5 oz.) cans white beans, rinsed and drained (optional for low carbers)
2 c. chicken broth
2 (4 oz.) cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. dried oregano
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1 c. sour cream
1/2 c. whipping cream

In a dutch oven, stir chopped chicken and onion in vegetable oil until cooked through.  Stir in garlic powder and heat through being careful not to burn.  Immediately add beans, chicken broth, green chilies, salt, cumin, oregano and peppers.  Bring to a boil, reduce heat and simmer for 30 minutes, uncovered.  Just before serving, stir in sour cream and whipping cream.  Warm through.

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Four Layer Delight - Pumpkin

One of my all time favorite desserts is Four Layer Delight.  This reminds me of a pumpkin version of that, although very different in layers.  The layers aren't as defined, but trust me, there are four layers of yummy goodness!!  I think this may be a new family favorite.  I made it to celebrate Thanksgiving with my family.

Four Layer Delight - Pumpkin

1 (15 oz.) can pumpkin puree
1 (12 oz.) can evaporated milk
1 c. sugar
1 tsp. pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c. chopped nuts (pecans, walnuts, etc.)
3/4 c. butter, cut into pieces
1 (12 oz.) container cool whip
1 (8 oz.) pkg. cream cheese, softened
1/2 c. powdered sugar

Preheat oven to 350.  Mix pumpkin, milk, sugar, pumpkin pie spice, and eggs.  Pour into 9x13 baking dish.  Sprinkle cake mix evenly on top.  Do not mix.  Next sprinkle nuts on top of cake mix and dot with butter pieces.  Bake for 1 hour.  Allow to cool completely.  Once cooled, beat cream cheese and powdered sugar together until smooth.  Stir in cool whip and beat until well incorporated.  Spread on top of cake.  Refrigerate.

Quick & Easy Beef Stroganoff

The Bun is a very big meat eater.  He loves all things meat and fruit (and cookies!).  Veggies...not so much.  I've decided to pick my battles.  He especially loves Sloppy Joes which I had planned to make but remembered this recipe from my early cooking days of being in high school and cooking supper for my family.  I decided to give it a try and see if he would like it.  Surprisingly, he really does like it, even the noodles which he hasn't been eating lately.  It is so easy and quick.  I believe from the time I started cooking to the time it was on the table was 30 minutes at most.  I normally serve it with egg noodles, but elbow macaroni was all I had.  It really doesn't matter.  Just serve it with whatever noodles you have.

Quick & Easy Beef Stroganoff

1 lb. ground beef

1 medium onion, chopped

1/4 c. butter

2 Tbsp. flour

1 tsp. salt

1/4 tsp. pepper

1 clove garlic, minced or 1 tsp. garlic salt

1 can mushroom pieces, optional

1 can cream of chicken soup

1 c. sour cream

In large skillet, brown ground beef  and cook onion in melted butter until onion is tender.  Stir in flour, salt, pepper, garlic and mushroom pieces (I don't put the mushrooms in); cook 5 minutes, stirring constantly.  Stir in soup and mix well; simmer uncovered for 10 minutes on low.  Stir in sour cream; heat through.

Serve over noodles.

Pilgrim Hats

I was originally asked to bring Granny's Cut Out Cookies to our Thanksgiving lunch for the kids, but I took creative liberty and decided to make these little gems instead.  They are super easy to make and definitely something older children could help with.  Here's what you'll need:

Pilgrim Hats

Keebler Fudge Stripe Cookies
Marshmallows
Chocolate chips
tube of yellow decorators icing

Place cookies, stripe side down onto wax paper.  In microwave, carefully melt chocolate.  Use toothpicks to dip marshmallows to coat in chocolate.  Place on top of cookie.  Allow chocolate to set.  Pipe a buckle onto hat.  (My store didn't was out of yellow tube icing, so I just bought some white can icing and colored it myself.  Then I used a ziploc bag to pipe onto hat.)

I was also asked to bring Not Yo' Mama's Banana Pudding for the adults.  I won't change that up and will definitely be taking that.

Bacon Wrapped Conecuh Sausage

And because The Dish Washer thinks no meal is complete without a side of meat, I knew I needed to come up with something to please him.  So I decided to take these sausages wrapped in bacon.  They are another super simple recipe that my Mother in law originally shared with me using hot dogs.  My sister made the same recipe once that used Conecuh sausage and I knew that is how I would make it from that point on.  It was delicious.  You could use any kind of sausage, hot dog or little smokies.

Bacon Wrapped Conecuh Sausage

1 lb. Conecuh sausage
1 lb. bacon, not thick cut
1 (1 lb.) box of light brown sugar

Cut sausage into 1 inch pieces.  Cut bacon strips into thirds.  Wrap each piece of sausage in bacon piece and secure with toothpick.  Place in crockpot.  Cover with brown sugar.  Cook on high for 3 hours or until bacon is cooked.

**If you double the meat in your recipe, you can still just use 1 box of brown sugar.

I also took Brunch Punch.  The Dish Washer said "I'd rather had just orange juice."  I hope at least the girls liked it.

Pioneer Woman's Sleepin' In Omelette

Yesterday was my Sunday to have breakfast for Sunday school.  I have had this particular recipe marked in my google reader for three years waiting for the perfect time to make it.  I decided yesterday was the day.  Of course, I didn't take any pictures because I wasn't coordinated enough to get it out of the house hot AND take pictures of it.  I'm going to just link up to her directly because I didn't change a thing about the recipe and I think her pictures and captions do the best job of explaining how to make it.

If you are looking for a perfect new brunch recipe to share with a group...THIS IS IT!!  I thought it was delicious.  And super easy to make.  She considers it an omelette, I'd consider it a savory bread pudding.  :)  Don't be scared when you take it out of the oven and see all the butter sizzling...it won't look like that after a few minutes.

Pioneer Woman's Sleepin' In Omelette

Chocolate Chip Banana Bread

It is a drizzly day here today, which is the perfect day to spend in the kitchen.  We have THE BIG GAME this weekend to attend and my mom is coming into town to stay with The Bun.  I always try to thank my babysitters with good food and this weekend is certainly no exception.  I settled on this bread being our snack.  I hope it lasts until she gets here!  I also have Taco Soup, Tarragon Chicken Salad with Cranberries and Honey Oatmeal Bread on the agenda.  I may add Tri-Colored Pasta Salad to the mix, but haven't decided yet.

Chocolate Chip Banana Bread

1/2 stick butter, softened
1/2 c. sugar
1 egg
1 c. quick cooking oats
2 Tbsp. water
3 ripe bananas, mashed
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1 c. chocolate chips

Mix all ingredients.  Pour into greased and floured regular sized loaf pan and bake at 350 for 45-55 minutes or until tooth pick comes out clean.  Adjust cooking time if you use smaller loaf pans.