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