White Chili Chicken

Chris and I love Yats' White Chicken Chili, but finding the right recipe seemed impossible. This one is as close as I could come, and got rave reviews from Chris' extended family.

3 large boneless, skinless chicken breasts
4 cloves garlic, minced
About 20 oz. chicken broth
1 can diced tomatoes
1 can diced tomatoes with chilies
1 can chilies
48 ox. Northern beans, drained
2 - 3 Tbsp. cumin (or more!)
1 - 2 tsp. Cajun spices
1 tsp. salt
1 Tbsp. brown sugar
1 c. frozen roasted corn

Throw all the ingredients in the crock pot on low for about 10 hours. Top with jack cheese, sour cream, cilantro, salsa and fresh hot peppers.

Hint: I think next time I may try to use shredded chicken to make it more like Yats.

Yield: 6 large servings

Tennessee Peaches & Cream Pie

This is one of my favorite summer pies, passed down from my Great Aunt Bobbi. It is wonderfully refreshing on a warm, sunny day and a great way to use fresh peaches.

1 pkg. cream cheese, softened
2 Tbsp. sugar
2 Tbsp. milk
3 1/2 c. whipped cream, divided
1 pie shell, cooked and cooled (I use a homemade tart pie shell)
2-4 medium peaches, diced
1 small pkg. instant vanilla pudding
1 c. cold milk
1/4 tsp. almond extract

Beat the cream cheese, sugar and 2 tablespoons milk until smooth. Fold in 2 cups whipped cream. Spread on crust. Top with diced peaches, pressing down into cream mixture. Chill while making the top layer.

Prepare pudding using 1 cup cold milk. Add extract and let stand for 5 minutes. Fold in remaining whipped cream and spoon over cream cheese mixture. Decorate with fresh peaches on top. Freeze for 1 hour or refrigerate for 3 hours.

Yield: 1 9" pie

Banana, Banana, Banana Cake

I am always on the lookout for new recipes for ripe bananas. The girls love bananas, but I can't seem to find the right amount to buy. We either don't have enough, or we have lots of very ripe bananas. I tried this recipe today and took it to a play date. Everyone seemed to enjoy it, so hear it is.

1/2 c. butter
1 c. brown sugar (I used organic!)
1/2 c. milk
1 tsp vanilla
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. baking soda
1/2 tsp. salt
1-2 very ripe bananas, mashed
1 tsp. lemon juice

2 Tbsp. butter, melted
1 tsp. vanilla
2 c. confectioners' sugar (about)
1/2 ripe banana
1/2 tsp salt
1/4 tsp. lemon juice

Preheat oven to 350 degrees and grease a 9x13 inch baking pan.

In a large bowl, cream together the butter and sugar. Stir in the milk and vanilla. Combine the flours, baking soda and salt; stir into the sugar mixture. Mix in banana(s) and lemon juice. Spread evenly into the prepared pan.

Bake for 25 to 30 minutes in the preheated oven. Let cake cool in the pan on a wire rack.

To make the frosting: In a medium bowl, mix together the melted butter, vanilla, confectioners' sugar, 1/2 banana, salt and lemon juice. Mix until smooth. Spread over cooled bars.

Cheese Stuffed Meatballs and Spaghetti

This is one of our family's favorite meals. The girls usually fight over the last meatball. They love getting to the middle and finding yummy, oozing cheese. I double this recipe and we enjoy leftover the next night.

1 lbs. ground beef
3 Tbsp. Parmesan cheese
2 Tbsp. Italian bread crumbs
1 clove garlic
1 egg
1/2 block of mozzarella cheese, cubed
Large jar of spaghetti sauce
Spaghetti

Mix ground beef, Parmesan cheese, bread crumbs, garlic and egg just until blended. Take one cube of mozzarella cheese and form a meatball around it. Make sure none of the cheese is poking through. Add raw meatballs to a large saucepan, cover with sauce and let simmer for an hour or two. Stir about every 15 minutes or so to keep the meatballs from sticking. Letting the meatballs cook in the sauce makes for a wonderfully, moist meatball and delicious sauce that tastes homemade. Cook the spaghetti according to package directions. Enjoy!

Makes: 4 servings

Chicken Gazpacho

This is one of my favorite summer meals , based on a Rachael Ray recipe. The fresh taste and cool temperature is prefect on a hot summer day.

1 whole skinless boneless chicken breast
1/4 c. blanched almonds
1 - 28 oz. can of whole, peeled tomatoes
1 cucumber, peeled, seeded and chopped
1 clove garlic
1 Tbsp. red wine vinegar
Juice of 1/2 lemon
3 Tbsp. EVOO
1 bunch of cilantro
Salt and pepper

In a small saucepan, place chicken breast in 2 inches of water. Cover with lid and bring to a boil. Reduce heat to low and let simmer for 15 minutes while you make the gazpacho.

Pulse almonds in a food processor until finely chopped. Add tomatoes (with juice), cucumber, garlic, vinegar, lemon juice EVOO and a handful of cilantro leaves. Pulse until coarsely chopped. Season with salt and pepper to taste. Chill in a covered container in the freezer for 20 minutes, stirring every 5 minutes (or just stick in the fridge for an hour or so).

Shred the poached chicken using a fork. Pour soup into four bowls, garnishing with cilantro and chicken. Enjoy.

Serves: 4

Lime Tropical Chicken

I was looking for a way to use a few extra limes and some fresh garden tomatoes and cilantro. Another recipe blog I followed gave me this idea. This was a yummy way to enjoy some chicken.

Pineapple Salsa:
1/2 c. pineapple tidbits
1/4 c. chopped tomatoes
1 Tbsp. fresh lime juice
1 Tbsp. vinegar
1 Tbsp. honey
1/4 tsp. crushed red pepper flakes
1 small bunch of fresh cilantro leaves

4 Tbsp fresh lime juice
1 Tbsp EVOO
1 tsp. grated lime peel
1/8 tsp. salt
1/8 tsp. pepper
4 boneless skinless chicken breasts
1 cup uncooked couscous

In a small bowl, combine the salsa ingredients; cover and refrigerate until serving.

In a large saucepan, add oil, lime juice ad lime zest. Sprinkler salt and pepper on chicken then place in the saucepan. Cook on medium-low until cooked through. Cook couscous according to package directions while chicken is simmering.

Serve chicken on top of couscous, topped with fresh salsa.

Serves: 4

Homemade Strawberry Pie

After picking over 12 lbs. of strawberries last week at a local farm, I couldn't help but crave this recipe of my youth. The strawberry pie is amazing. Don't forget to add a big spoonful of whipped cream on the top.

1 qt. strawberries
1 c. sugar
3 Tbsp. cornstarch
pinch of salt
1 c. water
1 small pkg. strawberry Jell-o
2 tsp. butter
Red food coloring

1 c. plus 1 Tbsp. flour
1/2 c. butter, melted
2 Tbsp. powdered sugar

Preheat the over to 450 degrees. To make crust, mix melted butter and powdered sugar together until dissolved, cool. Add flour. Shape into a 9-inch pie plate. Bake for 10 minutes or until golden brown. After crust has cooled, fill with diced strawberries.

In a saucepan combine sugar, cornstarch, salt and water. Bring just to a boil. Remove from heat and stir in Jell-o packet, butter and food coloring to get a bright red color. Mix together then pour over the top of the strawberries. Refrigerate until set, about 1 hour. Enjoy!

M&M Sugar Cookies

I have searched high and low for a best M&M cookie recipe out there, and here is the result. These cookies remind me of the yummy M&M cookies you can get in the mall. The best part is you can make them as chocolaty as you would like, since you put most of the M&M on top before baking.

1 c. shortening (can substitute real butter, but I found shortening works best)
1 c. brown sugar
1/2 c. sugar
2 eggs
2 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. M&Ms candy

Cream together shortening, sugars, eggs and vanilla. Mix dry ingredients and add to creamed mixture. Add 1/2 c. candies and mix until candies are incorporated. Drop by teaspoon into cookie sheet and decorate with remaining candies (just push them into the top). Bake at 375 for 9-12 minutes - they should be a golden color. Cool on cookie sheet for 2 minutes before removing.

Hint: Since I have OCD tendencies, I like to make sure each cookie has every color of M&M. Sounds silly but they look so pretty when they have a rainbow on top. The girls love to put the M&Ms on the top, so this is a great recipe for little hands (and little mouths!).

Li'l Bit O Lemon Sugar Cookies

This recipe is actually a mistake that turned out great. I was making sugar cookies and didn't have any cream of tartar, and I had already started. I decided to substitute lemon juice and add a little zest and viola - delicious sugar cookies with a little zing!

1 c. butter, softened

1 c. butter-flavored Crisco

2 c. powdered sugar

1 c. sugar

2 eggs

2 tsp. vanilla

Zest of two lemons

1 tsp. baking soda

3 tsp. lemon juice

1 tsp. salt

4 1/2 c. flour

1/2 c. sugar

Cream butter, Crisco and sugars together. Add eggs one at a time. Add vanilla, zest, soda, juice and salt. Mix well. Add flour slowly. Chill for about 30 minutes.

Preheat oven to 325 degrees. Roll dough into a walnut-sized ball. Dip in sugar. Place on a greased cookie sheet and flatter with a spatula or your hand. Bake for 10 minutes. Cool on cookie sheet for 2 minutes before removing to wire cooling rack. Enjoy with a tall glass of milk

Yield: About 4 dozen cookies

Cheryl's Sweet Southern BBQ Sauce

I made this for ribs last night and it was a big hit. (I put the ribs in the crock pot for a few hours, then put them in the oven at 250 for about an hour and a half, basting with this sauce every 30 minutes. They were tender and yummy. I think next time, I will try plopping them on the grill for a bit too).

1 clove garlic, minced
3 Tbsp. Worcestershire sauce
3 Tbsp. apple cider vinegar
2 Tbsp. molasses
1 Tbsp. dark brown sugar
2 tsp. prepared mustard
1 c. ketchup
1/2 c. water
1 tsp. cornstarch (or as needed for desired thickness)

In a small sauce pan, add garlic, Worcestershire sauce, vinegar, molasses, brown sugar and mustard. Cook and stir 5 minutes, then mix in ketchup, water, and cornstarch. Reduce heat to low, and continue cooking 10 minutes, until thickened. Use on burgers or baste ribs or chicken with sauce.

Irish Brown Bread

This is a quick bread I learned how to make at a recent cooking class. I am posting it just in time for everyone to enjoy for St. Patrick's day.

1 1/2 c. whole wheat flour (any will do but King Arthur's is the best)
7 Tbsp. all-purpose flour
1 1/4 c. oats
1 tsp. baking powder
1 tsp. kosher salt (or 1/2 tsp if using table salt)
1 tsp. baking soda
5 Tbsp. dark brown sugar
2 c. whole milk
2 large eggs
4 Tbsp. unsalted butter, melted
1/2 c. oats for garnish

Stir flours, oats, baking powder, salt, baking soda and brown sugar together. In a separate bowl, mix together milk, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients and combine until just mixed. Pour into a greased bread pan. Spread the oats on top of the bread batter and bake at 375 for 75 minutes. Turn the bread out onto a baking tin upside down and bake an additional 10 minutes (this gives the entire loaf a nice crust all over). Cool before cutting. Wrap in plastic wrap at room temperature and this bread will last 5-7 days.

Yield: 1 loaf

Cornflake Chicken Strips

This was such an easy recipe that everyone enjoyed. You could make this different everytime by changing the spices too.

3/4 c. crushed cornflake cereal
1/4 tsp. salt or seasoning salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cajun seasoning (optional)
1/2 c. milk
1 lb. chicken tenders

Mix dry ingredients and put into flat-bottomed bowl. Pour milk into a seperate bowl. Dip chicken in milk then cereal mixture and place on a greased cookie sheet. (Hint: for a crispy tender, spray the top of your tenders lightly with cooking spray as well). Bake at 375 for 20-25 minutes or until no longer pink inside. Serve with dipping sauces.

Mexican Spaghetti

This recipe is adapted from the Betty Crooker cookbook. It is a nice twist on a family-favorite.

1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can diced tomatoes (I like the kind with chilies in them for this recipe)
1 bunch fresh cilantro
1 c. shredded Monterey Jack cheese
4 - 6 oz. spaghetti

Cook spaghetti according to package directions. In a large saucepan, brown ground beef; drain. Add taco seasoning, corn and tomatoes, not draining any of the canned items. Simmer for 5 - 10 minutes. Add cooked pasta and stir. Serve topped with fresh cilantro (do not leave this out - it makes this dish!) and cheese.

Banana Pancakes

This recipe is from my Aunt Karen and has quickly become a favorite recipe for ripe bananas.

1 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
2 Tbsp. butter or vegetable oil
1/3 c. mashed banana (1 medium)

Sift together the dry ingredients. Combine egg, milk, oil and banana; add to the dry ingredients. Beat until large clumps dissolve. Pour 1/4 c. batter on a hot griddle. Flip when edges brown. Serve with maple syrup (although we just eat them plain because they are so sweet you don't need the syrup!).

Cinnamon Swirl Bread

I found this recipe a few years ago when I first started making homemade bread and we love it. There is nothing like delicious cinnamon bread for breakfast or a snack. You could also add raisins to this recipe if you are into them, but I have chosen to omit them. I think one of the things that usually scares first-time bread makers is getting the yeast activated. Think of "lukewarm" as the temperature you would take a bath in, then let the yeast do all the work:) Enjoy!

3/4 c. milk
1/2 c. water
1 pkg. active dry yeast
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
4 c. all-purpose flour

1 Tbsp. milk
3/4 c. sugar
2 Tbsp. cinnamon
1 Tbsp. butter, melted

Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water and set aside until mixture is frothy, about 10 minutes (this is called proofing). Mix in eggs, sugar, softened butter, and salt. Stir in cooled milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for about 5 minutes, until smooth and elastic in texture. Place in a large, greased bowl and turn dough so that oil coats all sides. Cover with a damp cloth and let rise until doubled (about an hour).

Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with a tablespoon of milk. Mix together sugar and cinnamon and sprinkle on dough. Roll up tightly. Cut in half and tuck the ends under. Place in two well greased bread pans. Lightly grease the top of the loaves. Let rise again for about an hour.

Bake at 350 for 45 minutes or until brown. Remove from pans and brush the tops with butter. Cool.

Makes 2 loaves.

Jambalya

This recipe was adapted from several different recipes. I make homemade corn fritters for a well-rounded New Orleans meal.

4 boneless, skinless chicken breast halves, cut into thirds
1 lb. kielbasa, sliced on the diagonal into 2-inch pieces
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced (I omit)
1/2 c. chicken broth
1 c. tomato sauce
1 tsp. dried oregano
2 tsp. Cajun seasoning
1 tsp. minced garlic
1 c. long-grain white rice

Add chicken, kielbasa, tomatoes, peppers, onion, broth and seasonings to a sauce pan. Cook on medium-low for about 30 minutes, until chicken pieces fall apart. Add tomato sauce and rice. Cover and cook another 30 minutes, or until rice is tender. (Add broth or water as needed if it starts to dry out.) The longer you simmer, the better the flavor.

Serves 4.

Pesto Chicken

This is one of those recipes that is so simple, but has quickly become a family favorite. Our kids don't like pesto, so I make theirs without, but trust me, it is the best part of this chicken.

4 skinless, boneless chicken breasts
1 pkg. Shake N Bake (I use the Parmesan flavored one)
1 -2 Tbsp. pesto
1/2 c. shredded mozzarella cheese

Shake chicken in Shake N Bake to coat; place on a baking sheet or in a pie dish. Bake at 400 for 20 - 25 minutes, until chicken is cook through. Top with pesto and mozzarella cheese and bake for an additional 5 minutes, until cheese is melted. We serve this with steamed veggies and rice.

Serves 4.

Sante Fe Bean Soup

I have recently had an obsession with bean soups, mostly because they are so healthy and filling. I have never really like beans, but these soups make them so enjoyable. This recipe is from a wonderful friend, Kathryn. She gave it to me awhile back and I just now made it. Very easy, cheap, healthy and delicious - does it get any better?

1 lb. ground beef
1 onion, chopped (I omit)
1 pkg. Ranch dressing mix
1 pkg. taco seasoning
1 tsp. cumin
1/2 tsp seasoning salt
1/2 chili powder
1 - 16 oz. can black beans
1 - 16 oz. can pinto beans
1 - 16 oz. can dark red kidney beans
2 - 16 oz. can diced tomatoes (I use the kind that has chilies included)
2 - 16 oz. cans white or yellow corn
1 c. water
1 c. cooked brown rice
Sour cream and cheese to put on top

Brown beef and onions in a large soup pot. Drain. Add seasoning packets and seasonings and cook on low for 5 minutes. Add all canned items (do not drain anything!), water and cooked rice. Heat through. Serve topped with cheese and sour cream.

Serves 6-8

Black Bean Soup

I found this recipe in a Cooking Light magazine. Of course, I have altered it a bit, but the result is delicious and very healthy. I actually buy the dry beans, soak them overnight and cooked them for 2 hours the next day. I think they taste better when it is a labor of love!

3 cans black beans, rinsed and drained
3 celery ribs with leaves, chopped
1 large onion (I omit)
1 medium red pepper, chopped
4 cloves garlic
2 Tbsp. olive oil
2 cans chicken broth
1 can diced tomatoes with chilies
3 tsp. cumin
1 tsp. hot sauce
1/4 tsp pepper
1 bay leaf
1 tsp. lime juice
sour cream and salsa

In a small bowl, mash one can of beans; set aside. In a large pan, saute celery, onion, pepper and garlic in oil until tender. Stir in broth, tomatoes, cumin, hot sauce, pepper, bay leaf and beans (both mashed and unmashed). Bring to a boil. Reduce heat and simmer for 15 minutes. Discard bay leaf and add lime juice. Garnish with sour cream and salsa.