Chicken Chili

Chicken Chili

Thank you Skinnytaste. 

 

 

 

Here is my interpretation of Crock Pot Chicken Taco Chili:

 

CHICKEN CHILI

See original recipe here.

• 1 yellow onion, diced
• 4 (16 oz. each) cans of black beans (drain 2 cans, leave juice in other two)
• 2 (16 oz. each) cans red kidney beans with juice
• 2 (14.5 oz. each) cans of tomatoes with chilies
• 1 (8 oz.) can tomato sauce
• 1 (16 oz.) bag frozen corn
• 1 packet taco seasoning (I used low sodium)
• 24 ozs. (3 to 4) boneless, skinless chicken breasts
• Salt and pepper to taste

Chop onion. Combine onion, black beans, kidney beans, tomatoes, tomato sauce, corn and taco seasoning in your crock pot.  Place chicken breasts on top.  Cook for 8 to 10 hours on low.  Before serving remove chicken and shred.  Stir chicken back into chili and serve.  Enjoy!

 

Note:  This was kind of soupy due to the juice from the beans.  The original recipe did not say whether or not to drain the beans and you can see above what I decided to do. 

 

Another note:  Bean juice?  Not really sure what you call the liquid in the can with the beans.

 

According to Skinnytaste this recipe is 3 points for 1-1/4 cup chili or 5 points for the Points Plus system.

 

 

Sausage and Cheddar Drop Biscuits

Sausage and Cheddar Drop Biscuits

SAUSAGE AND CHEDDAR DROP BISCUITS

• 2 cups all-purpose flour
• 1 T. baking powder
• 1/4 t. salt
• 1/4 t. baking soda
• 1/4 t. onion powder (or 1/2 an onion diced)
• 1/3 c. cold butter
• 1/2 lb. Jimmy Dean sausage, cooked, crumbled and drained
• 1/2 to 1 cup shredded cheddar cheese (we like it cheesy!)
• 1 cup buttermilk

Preheat oven to 450 degrees. Combine dry ingredients. Cut butter into small chunks and then cut into small pebbles size pieces with a pastry cutter.  Toss cooked and drained sausage with flour, coating the sausage crumbles with flour so they don't stick together.  Stir in cheese. Stir in buttermilk.  Drop biscuits onto a greased cookie sheet. Bake for 10 to 14 minutes, until bottoms are golden.  Makes 12 good sized biscuits. 

 

A note about the onion:  You can omit this all together if you like.  I prefer the real onion, minced and tossed in with the rest of the ingredients.  Some chicks do not like this, but don't mind at all or even notice if I use onion powder. 

Snicker Doodle Muffins

 

SNICKER DOODLE MUFFINS
Courtesy of Your Cup of Cake.

• 2 cups flour
• ¾ tsp baking soda
• ¾ tsp cream of tartar
• 1/3 tsp salt
• ½ cups butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup milk
• 1 ½ tsp vanilla extract
• ½ cup sugar
• 1 tsp cinnamon

 

Preheat oven to 375 degrees. Mix dry ingredients. In a separate bowl, combine butter, sugar, eggs, milk and vanilla, blend well. Combine dry and wet ingredients, do not over mix. Spoon batter into greased muffin tins or muffin cups. Mix cinnamon and ½ cup sugar (I do not use the whole amount because it makes a big mess and just falls off.) and spoon over tops of muffins. Bake 10-20 minutes or until a toothpick comes out clean.

 

Chewy Peanut Butter Chocolate Chip Granola Bars

Combine crispy rice, oats, wheat germ and coconut.

Combine honey, brown sugar and salt in a saucepan over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla. Pour into dry ingredients and mix thoroughly.

Let cool for 5 minutes.

Add chocolate chips.

Pat into greased 13x9 inch pan and cool completely before cutting.

CHEWY PEANUT BUTTER CHOCOLATE CHIP GRANOLA BARS

• 2-1/2 c. crispy rice cereal
• 1-3/4 c. rolled oats
• 1/4 c. wheat germ
• 1/2 c. flaked coconut
• 1/2 c. honey
• 1/2 c. brown sugar
• 1/4 t. salt
• 2/3 c. peanut butter
• 1 t. vanilla
• 1/2 c. mini chocolate chips

Combine first 4 dry ingredients in a bowl. In a saucepan, mix the honey, brown sugar and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in the peanut butter and vanilla until smooth. Pour over the dry ingredients and mix well. Let cool for 5-10 minutes before mixing in the chocolate chips. Press into a greased 9×13 pan and let cool before cutting into bars.

Nacho Cheese, Not The Fake Kind!

Nacho Cheese
•8 ozs. Sharp Cheddar Cheese
•1 cup evaporated milk
•1 T. Cornstarch
•2 T. Hot sauce like Frank's
•1 (4 oz.) can green chilies

Grate cheese on the large holes of a box grater. Toss with cornstarch. In a saucepan combine cheese mixed with cornstarch, evaporated milk and hot sauce. Cook on low heat, stirring constantly until melted and thickened, about 5 minutes. Pour in entire can of chilies, juice and all. Stir and serve. Yum!

 

  

Crock Pot Applesauce

Here is what I made today:

APPLESAUCE CROCK POT STYLE

12 cups apple, peeled and sliced (I don't know what kind they are..kinda reddish/green)
1/2 cup sugar
1 t. cinnamon
1 cup water
Juice of 1 lemon

Peel and slice apples, removing seeds and yucky spots.  Toss apples in crock pot with cinnamon and sugar mixture.  Pour over water and lemon juice.  Give it a stir.  Cook on low for six hours.  After six hours or so give it a stir (I used a flat whisk, which seemed to make it smooth right out) and it should just fall right apart into a big batch of applesauce!  How easy was that? 

Lemon Cookies

These Lemon Cookies were a winner. 

Maybe I over did the powdered sugar a bit....but I did not hear any complaints.

LEMON COOKIES
The original recipe can be found here.

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 t. lemon zest
• 1 T. lemon juice (not gonna lie...I used 2 tablespoons)
• 1/2 t. vanilla
• 1 egg
• 1/4 t. salt
• 1/4 t. baking powder
• 1/8 t. baking soda
• 1-1/2 cups all-purpose flour
• 1/2 cup powdered sugar

Preheat oven to 350 degrees.  Lightly grease cookie sheet with nonstick spray.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Fried Pork Chops

Mix 1 cup flour with 1 teaspoons season salt and 1 teaspoon fresh ground black pepper.

Rinse the chops and pat dry.  Sprinkle both sides with salt and fresh ground pepper.

Dredge your chops in the flour, shaking off excess, and set a side.

Ready to meet the frying pan...here is where I get nervous.

In a nonstick skillet heat 1/2 cup canola oil and 1 tablespoon of butter over medium to medium-high heat.  Cooking pork chops in batches, cook on first side for 3 to 5 minutes...until the sides begin to get golden and when you peak it is nice and golden brown on the bottom.  Turn chops and cook another 2 to 3 minutes, this will depend on the thickness of the chops, but you do not want any pink juices to remain.

Once you think you won't kill anyone with raw meat, remove from the pan and place on paper towel lined plate and cover with foil until remaining batches are done.

PAN-FRIED PORK CHOPS
Give credit where credit is due, thank you Pioneer Woman.

• 7 to 8 very thin bone in pork chops
• 1 cup flour
• 1 t. Season Salt
• 1 t. black pepper
• 1/2 c. canola oil
• 1 T. butter
• Salt and pepper to taste

Rinse and pat dry pork chops. Sprinkle with salt and pepper to taste. Dredge in a mixture of flour, Season Salt and pepper. Shake off excess and set aside.  Heat oil and butter over medium-high heat in a nonstick frying pan. When oil is hot place 3 chops in the pan. Fry for 3 to 5 minutes, until edges start to turn golden and a peak at the underside is golden brown as well.  (Cooking times will vary depending on the thickness of the chops...this is where you will have to use your own discretion.)

Flip chops and cook another 2 to 4 minutes, until no pick juices remain. Remove to a paper towel lined plate and cover with foil to keep warm while you cook the remaining chops.  Serve with your favorite sides or with eggs.

Please see Tasty Tuesday for more yummy ideas!

Strawberry Coffee Cake

STRAWBERRY COFFEE CAKE
Original recipe and more pictures of how to make this bad boy can be found at Chickens in the Road.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup shortening, butter, or lard
• 1 cup strawberries, chopped
• 3/4 cup milk
• 4 ounces cream cheese or more, softened
• 4 ounces strawberry jam or more

Place first 5 ingredients in a large bowl and cut in the shortening, butter, or lard with a pastry cutter.  

Mix in strawberries.

Add milk. Place dough on a floured surface. Sprinkle more flour on top and roll into an approximately 12 x 8 rectangle.

Spread cream cheese down the center then top with jam. Make cuts, about an inch and a half apart, all along both long sides. Criss-cross cut strips of dough over the top. Pinch ends to seal.

Transfer to a greased baking or 13 x 9 casserole pan or cookie sheet. (If you’re planning to take this somewhere, you might want to use the casserole pan.)   I roll out on parchment paper and then lift it on to my baking sheet. Bake in a 375-degree oven for 25 minutes or till nicely browned. 

Powdered Sugar Icing:

Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon vanilla, and enough milk (one to two teaspoons) for drizzling consistency.

Make long, lovely slices.  Note: This dough spreads out as it bakes, making one giant strawberry coffee cake, enough to feed a small army or large family.

Check out Tasty Tuesday for more tasty ideas!

Crash Potatoes!!

                       Crash Potatoes 

CRASH POTATOES!!
For more detailed instructions please see the Pioneer Woman. She's got it going on.

• Red potatoes
• Olive oil
• Salt
• Pepper
• Parmesan or preferred topping

Wash potatoes and remove any obvious hairy spots.  Boil in salted water until fork tender. Drain.  Drizzle olive oil on cookie sheet. Preheat oven to 450 degrees. Gently smash each potato with a potato masher (you may want to have a knife handy to sort of push the potato out of the masher after you mash it...it will make you smile if you do this from the beginning or you can yell at the potatoes and grab a knife after you have smashed a couple!)  Brush with olive oil.  Sprinkle generously with salt and fresh ground pepper.  Sprinkle with Parmesan cheese.  Bake in a 450 degree oven for 25 to 30 minutes or until potatoes are crispy. 

Cinnamon Roll Cake

 

CINNAMON ROLL CAKE
The original recipe can be found at Six Sisters' Stuff.  This is one tasty looking blog.

3 cups flour
1/4 t. salt
1 cup sugar
4 t. baking powder
1-1/2 cup milk
2 eggs
2 t. vanilla
4 T. butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T. flour
1 T. cinnamon
2/3 cups chopped pecans

Glaze:
2 cups powdered sugar, sifted
1-1/2 t. vanilla extract
6 T. butter, melted
4 T. hot water

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in 4 tablespoons melted butter. Pour batter into a greased 9x13" baking pan. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, melted butter, vanilla and hot water in a large bowl. Whisk until smooth. Poke holes in cake with a thin poker (I used a metal skewer). Drizzle over warm cake. Serve warm or at room temperature.

Lemon Almond Bread

I would love to add a picture of this lovely bread sliced up to eat, but we delivered it to the neighbor who just gave us his old playset for the kids! 

LEMON ALMOND BREAD

1-3/4 cups flour

3/4 cups sugar

2 t. baking powder

1/4 t. salt

1 egg, beaten

1 cup milk

1/4 c. cooking oil

2 t. finely zested lemon peel

2 T. lemon juice

1/2 c. chopped almonds (I use sliced, cuz that is what I keep handy!)

Topping:

2 T. lemon juice

1 T. sugar

Preheat oven to 350 degrees.  Grease a loaf pan and set aside. Combine dry ingredients in a large bowl.  Combine egg, milk oil and lemon juice in another bowl.  Make a well in the center of dry ingredients  and add went ingredients, stirring until just moist. Fold in almonds and lemon peel. Spoon batter into prepared pan. Bake in a 350 degree oven for 50 to 55 minutes or till wooden toothpick inserted near center comes out clean. Meanwhile stir together 2 tablespooons lemon juice and 1 tablespoon sugar. While bread is still in pan, brush lemon-sugar mixture over bread. Cool in pan on wire rack for 10 minutes. Remove from loaf pan and cool on wire rack. Wrap and store overnight before serving.

Pepperoni Pizza Puffs

 

I did not have Motzarella to shred, so I diced up four string cheeses.

PEPPERONI PIZZA PUFFS

• 3/4 cup flour
• 1/4 cup grated parmesan
• 3/4 t. baking powder
• 1 scant t. garlic salt
• 3/4 cup milk
• 1 egg, beaten
• 4 oz. Mozzarella, grated, or 4 string cheeses, diced
• 4 oz. pepperoni, diced

Combine flour, parmesan, baking powder and garlic salt.  Add milk and beaten egg. Stir in Mozzarella and pepperoni.  Let stand 10 minutes.  Prepare a 24 cup mini-muffin pan with nonstick spray.  Fill cups a little over 1/2 full and sprinkle a little more parmesan cheese on top.  Bake at 350 degrees for 20 to 25 minutes, until puffed and golden.

Peanut Butter Brownie Cookies

After dropping the brownie/cookie dough on the cookie sheet, gently press a ball of heaven...peanut butter and powdered sugar into the center.

This recipe said it would make 24 cookies...so said baker could only make 24 cookies.  As a result there was a little batter left over which she dolloped on top of the peanut butter.

Here is how it looked out the oven with the chocolate hat.

AMAZING!!

PEANUT BUTTER BROWNIE COOKIES

1 (19.5 oz.) Pillsbury Classic Fudge Brownie Mix
1/4 cup butter, melted
1/4 cup cream cheese, softened
1 egg
1/2 cup powdered sugar
1/2 cup peanut butter

Combine brownie mix, melted butter, softened cream cheese and egg, mixing by hand 50 strokes.  Batter will be thick and sticky.  Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.  Combine powdered sugar and peanut butter.  Roll into balls and gently push down in the center of the chocolate cookie.  If you have a little cookie batter left, like we did, you can put a little on top of each peanut butter ball.  Bake at 350 for 10 to 14 minutes, until edges are set.  Let cool on cookie sheet for 30 minutes.

Nacho Casserole

Delicious!  Pinterest is the best thing since sliced bread.  At first glace of the ingredients I wondered what Ranch Style Beans were...then I went to the store and there they were in the bean asile...Ranch Style Beans.  They are kinda like a chili bean...pinto beans in a chili-ish sauce. I did change the name of the recipe at the prompting of my #2 chick.  She said, "This should be called Nacho Casserole."  Now it is.

Let me say a few words about the above picture.  Look at that can of Ranch Style Beans...it looks straight out of the 50's.  I was wondering if it had been on the shelf since the 50's?  I would also like to say if you have seen the movie Food Inc. and are a strict Food Inc'er this recipe is probably not for you...I saw that movie and followed a strict Food Inc'er way for about a day...then I came to my senses.  I love fake cheese.

Nacho Casserole
The original recipe, originally called Mexican Casserole, can be found at Plain Chicken.

• 1 lb. lean ground beef
• 1 can Ranch Style beans
• 1 10-12 ounce bag tortilla chips, crushed 
• 1 can Ro-tel tomatoes (I throw mine in the blender...then there are no tomato chunks for the people to complain about!)
• 1 small onion, chopped
• 2 cups shredded cheddar cheese, divided
• 1 package taco seasoning
• 1 can cream of chicken soup
• 1/2 cup water
• Sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat with onion and drain off fat. Stir in beans, tomatoes, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Sour Cream Pound Cake

Who isn't hooked on Pinterest?  Now if there was only time to try every recipe that I have pinned to my board...that would be AMAZING.  (Maybe I should spine less time pinning and more time cooking.)  But life gets busy, I serve spaghetti. 

I made this cake today in honor of Valentine's Day, which is not a holiday we really fall over ourselves to celebrate...but we did enjoy some crafts and treats with our dear friends. 

Then we enjoyed some heart shaped pizzas from Me and Ed's.  We finished off the evening with Sour Cream Pound Cake and homemade whipped cream.

SOUR CREAM POUND CAKE
This recipe comes from the The Cutting Edge of Ordinary where you will find many other delightful looking recipes!

• 2 stick butter at room temperature (do not substitute)
• 6 eggs at room temperature
• 8 ounces sour cream at room temperature
• 3 cups sugar
• 3 cups flour
• 1/4 t. baking soda
• 1-1/2 t. vanilla extract
• 1/2 t. almond extract

Preheat oven to 350 degrees. Grease and flour a tube pan or a bundt pan. Use the second rack from the bottom in your oven.

In a mixer, cream the butter and sugar together. Add the eggs in one at a time, beating well after each addition. Fold the baking soda into the sour cream. Add half of the flour and half of the sour cream into the mixer. Beat well. Add in the remaining flour, remaining sour cream and the vanilla and almond extracts. Mix well. Pour into pan and bake for 1 hour and 15 minutes, or until toothpick inserted in center tests done. Cool in pan 10 minutes, invert onto rack to cool completely. Dust with powdered sugar if desired.  Serve plain, with whipped cream or whipped cream and fresh fruit.

This post is linked up with Raising Homemakers and Works For Me Wednesday.