White Chicken Chili

This is a simple white chicken chili that can easily be doubled! I doubled the batch the other night and I got 3 separate meals for our family...we ate the chili that night and I froze two more batches for future meals!

White Chicken Chili

1 onion, chopped

3 cloves of garlic, crushed

1 (4 oz) can chopped green chilies

2 tsp. ground cumin

1 tsp. dried oregano

1/4 tsp. cayenne pepper (more if you like it really spicy)

1 (14.5 oz) chicken broth

1 can cream of chicken soup

3 chicken breasts (no need to thaw or cook, toss them in frozen)

3 (15 oz) cans white beans

shredded cheese

Place all ingredients in a 4-5 qt crockpot. (Use a 6 qt if you are doubling the recipe)

Cook on low for 7-8 hours. Remove chicken and shred with two forks.

Serve with cheese.

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NOTE: You can puree one can of beans before cooking to make the chili thicker.

Mini Pumpkin Pies

I made these mini pumpkin pies for Thanksgiving yesterday. They turned out so cute, like little tarts. I saw these on pinterest and thought they looked like a fun spin on original pie.

They're unique and the perfect serving size, but I think baking an entire pie is the easier way to go! I spent a lot of time cutting out the crusts and arranging them in the muffin tins.

I used 3 premade pie crusts & this pumpkin pie recipe.

Unroll pie crust. Using a 4" round cookie cutter or bowl, cut out 4 circles per crust. I took the scraps from the crusts and rolled them out again to cut more circles. I ended up with 20 mini pies from 3 crusts.

Preheat oven to 425*.

Generously spray muffin tins with cooking spray. Place each crust into muffin tin and press down on the bottom and sides. Using a fork, prick the bottom of each crust to keep it from bubbling while cooking.

Prepare your pumpkin pie filling of choice. (For 20 mini pies, I used a recipe for one 9" pie. I still had a little filling left over, but ran out of crust)

Pour filling into each crust, filling to the top.

Bake at 425* for 15 minutes. Reduce temp to 350* and bake for additional 25-30 minutes.

Cool on wire rack. Store pies in refrigerator.

Mallow-Topped Sweet Potatoes

I got this recipe out of a Taste 0f H0me magazine many years ago. Since then, I make it every year for Thanksgiving and Christmas dinner! It really tastes like a dessert!

One year, I crumbled oatmeal cookies over the casserole before putting the marshmallows on...YUMMY!!

I believe the original recipe called for baked sweet potatoes, I always use canned.

Mallow-Topped Sweet Potatoes

2 (29 oz) cans sweet potatoes

1 c. milk

6 Tbsp. margarine

1/2 c. brown sugar

1 egg

1 1/2 tsp. cinnamon

1 1/2 tsp. vanilla

3/4 tsp. allspice

1/2 tsp. salt

1/4 tsp. nutmeg

marshmallows (either mini or large...your choice)

Drain potatoes. Using an electric mixer, mix all ingredients (except the marshmallows) together until smooth. Put mixture in a greased 2.5 qt. baking dish.

Bake, uncovered, at 325 degrees for 40-45 minutes. Top with marshmallows and bake for another 5-10 minutes.

Rotel Chicken Spaghetti

I found this recipe on Pinterest. Honestly, I was hesitant at first because I'm not a big fan of velveeta cheese.

However, this was really good and very simple to prepare!

The original recipe didn't specify whether or not to drain the Rotel. I did drain most of the liquid out because I didn't want it too spicy for my 13 month old. It turned out great; just a little kick of spice. If you want it spicy, I wouldn't drain the tomatoes at all.

Rotel Chicken Spaghetti

3-4 large boneless chicken breasts

1 can (10 3/4 ounce) Cream of Chicken Soup
1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies
1/2 tsp. garlic powder
 1/2 tsp. onion powder
1 tablespoon Margarine or butter
1 (8 ounce) Velveeta cheese, cubed
8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces. In a large skillet, melt butter or margarine. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

recipe source

Crunchy Chicken

I wish I had remembered to take a picture, but when you have a toddler who is ready to eat sometimes that's all that seems to be important!

I modified this recipe tonight from a few I found on allrecipes.com.

The Dijon really added the extra boost of flavor that made this a keeper!

Crunchy Chicken

4 boneless, skinless chicken breasts

French fried onions, crushed

Dijon mustard

4 slices provolone cheese

Spray baking sheet with cooking spray. Place each piece of chicken on sheet. Spread a fine layer of Dijon on the top of each chicken breast. Top each chicken with a generous topping of fried onions -- press them gently into the Dijon so they "stick".

Bake at 350 for 30 minutes or until juices run clear. Top each chicken with a slice of cheese. Bake for additional 5 minutes or until cheese is melted.

Pepperoncini Beef Sandwiches

I have seen this recipe all over the internet, but the first place I saw it was here.

I love pepperoncinis, but wasn't sure how their pungent flavors would work as only one of two ingredients in this recipe. Well, after cooking in the crockpot for 8+ hours, they are amazing!!

The peppers are not spicy (especially after cooking all day), so don't worry about little kids eating it. My 11 old month ate the meat and loved it!

You can freeze any meat leftovers, too!

Pepperoncini Beef Sandwiches

2 lb. beef chuck roast (no need to thaw if it is frozen)

1 jar (16 oz) pepperoncini, whole or slices (if whole, cut off stems before cooking)

hoagie rolls

swiss or provolone cheese

Place roast in crockpot. Add jar of peppers, including juice from the jar.

Cover and cook on low for at least 8 hours. Shred the meat and serve on rolls with cheese.

Crockpot Chicken Tacos

This is such an easy meal! Simply toss in a few ingredients and let it cook all day!

 

This is my go-to dish that I bring to new moms. I bring a box of hard taco shells and a bag of tortillas -- for variety. Toss in a bag of shredded cheese and a container of sour cream and you have an easy meal to deliver to a new family. Of course, I always bring my creamy orange jello too!

 

Crockpot Chicken Tacos

4 chicken breasts (no need to cook them, toss them in frozen or thawed)

1 can Rotel

1 can black beans, rinsed and drained

1 can whole kernel corn, drained

1 packet taco seasoning

Place chicken breasts in crockpot. Sprinkle chicken with half of the taco seasoning. Top chicken with corn, Rotel, and beans. Sprinkle remaining seasoning on top.

Mix slightly and cook on low for 8-10 hours. Remove chicken and shred with two forks; return to pot and stir.

Serve in your favorite taco shell with cheese, sour cream, and salsa.

Pioneer Woman's Best Baked Beans Ever

When it comes to baked beans I used to dump them in a crock pot, add a few extra ingredients, stir it, and then heat them for a few hours. They always turned out good, but I never knew they could be better!

When I found PW's recipe for The Best Baked Beans Ever (click the link for more detailed directions), I knew I wanted to give them a try. Let me tell you, they did not disappoint!! Baked beans always seem to be the ho-hum side item that you take, but aren't always a favorite. The sauce runs all over the plate, the beans aren't well flavored, etc.

These cook at a low temp for 2 hours thus turning them into something so yummy! Give them a try....I promise, they are that good!

The Best Baked Beans Ever

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice -- I use a whole green pepper

3 large cans (28 ounces each) pork and beans -- I use 6 (15 oz) cans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.

Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Beefy Shells & Cheese

Hubby loves shells & cheese, but I don't care for them. Soon after we got married, I decided to improvise so he could have his shells & cheese and I didn't have to eat them plain.

I came up with this quick meal that has been a staple since early in our marriage.

Beefy Shells & Cheese

1 box shells & cheese (like ve1veeta brand)

1 lb ground beef

1 can kidney beans (or canned beans of your choice), rinsed

1 small onion, diced

1 tsp. minced garlic

taco seasoning

salsa

Boil the shells according to box directions.

While the shells are boiling, brown ground beef with onion and garlic; drain grease. Add taco seasoning to the meat -- to your liking. Over medium-low heat, add beans to meat mixture.

Drain shells and add to the meat. Mix cheese packet with the shells and meat. Mix salsa into the mixture.

Enjoy!

Taco Salad

This recipe is from my friend, Heather, who insisted it was "the best taco salad EVER, and you have to try it!" Sure enough...it is!

One word of warning, this makes a HUGE amount of taco salad. Be sure to mix it in the largest bowl you own! :)

Taco Salad

1 lb. ground beef

1 large head or bag of shredded lettuce

3 large tomatoes, chopped

1 medium onion, chopped

1 bag (13 oz.) Doritos, crushed

2 c. shredded cheddar cheese

2 pkg. taco seasoning

1 pkg. Hidden Valley Ranch dressing mix

1/2 c. Italian dressing

Prepare ranch dressing according to directions on packet, add Italian dressing and chill.

Brown, drain, and cool ground beef. Add taco seasoning (without water!), mix well.

Add lettuce, tomato, onion, and cheese to ground beef. Refrigerate until serve time. Just before serving, add dressing. Mix well, stir in Doritos.

Feeds a HUGE crowd!