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Best Fresh Strawberry Pie




2 tablespoons powdered sugar
1 9 inch pie shell, baked and cooled
4 cups fresh strawberries, hulled
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Whipped cream

2 cups whipping cream
2 tablespoons sugar

Directions


Sprinkle the powdered sugar over the cooked pie crust.
Fill pie crust with 2 cups of the largest berries.
In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
Add in sugar and cornstarch; stir to combine.
Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
Add in lemon juice; stir.
Remove pan from heat and cool slightly.
Pour berry mixture over the berries in the pie crust.
Cover and refrigerate for 4 hours.
Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
Gradually add in sugar and whip until peaks form.
Spoon whipped cream over pie wedges if desired.

EASY CORN CASSEROLE




2 cans whole kernel corn (1 drained)
1 can cream corn
1 stick butter, melted
8 oz. sour cream
1 package of corn muffin mix (Martha White or Jiffy)
1/2 C shredded cheddar cheese
Optional: red pepper

How to make it


Preheat oven to 350 degrees.  Grease casserole bowl with a little butter.  In a large bowl, stir or whisk together the 3 cans of corn (1 can of the whole kernel corn is drained & the other can should still have the water),  corn muffin mix,  sour cream,  melted butter, and cheddar cheese.  Sprinkle with a little red pepper before baking.   Bake 45-55 minutes, until golden brown.  Serves 6

PINA COLADA RUM CAKE




INGREDIENTS:

1 box Duncan Hines Classic Golden Butter Cake mix (preferred mix) or Classic Yellow
1/4 C (4 oz.-1 stick)  unsalted butter, softened
3 large eggs
8-oz. can crushed pineapple in juice, drained (reserve juice to make 1/4 cup)
1/4 C reserved juice of crushed pineapple
1/4 C Malibu Rum (or any light rum)
Preheat oven to 350 degrees.  Spray Pam for baking into a bundt pan.  Using an electric mixer, combine cake mix, butter, eggs, 1/4 C reserved juice and 1/4 C Rum, beat at low speed to combine.  Beat at medium speed for two minutes.  Fold in drained crushed pineapple.  Pour batter in prepared pan  Bake 33-36 minutes or until toothpick inserted comes out clean.  While cake is baking, prepare glaze.

How to make it


GLAZE:

1/2 C cream of coconut (Coco Lopez)
1/2 C Malibu rum
1/4 C confectioner’s sugar
Shake cream of coconut can well before measuring.  Add cream of coconut to small saucepan and heat just until bubbles form.  Remove from heat and stir in rum.  Set aside.  When cake is done baking, set on rack.  Use a thin bamboo skewer to poke holes in cake.  Pour half of glaze over warm cake, letting it soak in.

When cake is cool, turn onto serving plate.  Whisk together remaining glaze with confectioner’s sugar until smooth and drizzle over top of cake.

(makes 1 bundt cake)

MANDARIN ORANGE PINEAPPLE ALMOND CAKE




1 yellow cake mix (I prefer Duncan Hines Butter Yellow Cake Mix)

1 (11 oz.) can Mandarin Oranges with juice

4 eggs

1/2 C chopped walnuts

1/2 C canola oil

1 (20 oz.) crushed pineapple, drained

1 (12 oz.) Cool Whip (can use low-fat)

1 (5 oz.) instant vanilla pudding

1/2 to 1 tsp. grated orange or tangerine peel

Optional:  Extra whole Mandarin oranges and dry cherries for garnish, also 1-2 cups of sliced almonds, patted on the sides.

How to make it


Preheat oven to 325 for dark or non-stick pans.  Grease and flour 3 eight inch cake pans (can use Pam spray for baking).   Mix cake mix, Mandarine Oranges with juice, eggs, walnuts and oil until oranges are broken and mixture is fluffy, beat about 2 minutes.  Divide into 3 pans.  Bake at 325 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.  Set aside to cool on cooling rack.

Mix pineapple,  Cool Whip, zest and pudding until fluffy.  Frost between layers, sides and top.

Optional:  You can garnish with circles of Mandarine Oranges and dry cherries in the center and sliced Almonds patted on the sides.  This makes for a beautiful cake!

POTATO EGG CASSEROLE




6 eggs
1/2 c. milk
20 ounce bag refrigerated diced potatoes with onions (equal to 3 cups)
6 links of Jimmy Dean Brown-N-Serve Sausage Links 
1 c. Baby Portabella Mushrooms, diced fine
1/4 c. Red Pepper, diced fine
1 c. shredded Longhorn Cheddar Cheese
Kosher Salt
Black Pepper
Olive oil

Preheat oven to 350 degrees. 

Lets start with the basics:


1.  I find that 6 eggs and 1/2 cup milk works best for a 9 x 9 casserole pan.  That's pretty much a given, so don't change-it-up too much when it comes to the egg/milk basics.

2.  Refrigerated pre-diced Potatoes are perfect for this recipe.  No dicing and slicing necessary; which makes them ideal for a house filled with hungry mouths and a fast ticking clock.

3. Ditto with the Brown-N-Serve Sausage Links. No frying necessary. This just makes my life so much easier.

These are the refrigerated diced potatoes I'm using.  They already have diced onions in them which gives me more free ticks on my fast ticking clock.

But if you can't find the ones with onions....remember our little Change-It-Up Rule;  If you like em' add em' , if you don't, forget it.
The refrigerated potatoes are perfectly cut in cute little squares.  So handy.
Place your potatoes in a large bowl and set aside.

Dice up your mushrooms, or your Change-It-Up veggie, into one cup.

Make sure they are smallish in size. 

Set aside.
Now dice up the red pepper, also smallish, to 1/3 cup measurements.  Set aside.
If you're using a veggie that might be a bit stronger in flavor, like the red pepper, or onion or green pepper, I like to use only 1/3 cup so the flavor doesn't take over the dish.

That way the milder veggies, like mushrooms, tomatoes, or fresh spinach, or whatever change-it-up veggie you use, can be in 1 cup measurements.

Now for the meat portion. I use the Jimmy Dean Brown-N-Serve sausage links.  That way, no frying or prep time is taking up my ticking clock.

They come in a convenient 2-pack.  Not to be confused with Tupac.  6 sausage links to each pack.

Use only ONE pack, and toss the other pack in the fridge for another time. 
Dice up the 6 sausage in bite-sized pieces and set aside.
 In a medium bowl, beat the eggs and milk, and pour over the potatoes.
Add two nice sized pinches of Kosher Salt to the potato egg mixture and combine well.
In a frying pan, squirt in about 2 Tablespoons Olive Oil and on medium high heat saute the red pepper, mushrooms and sausage pieces.  Just until everything gets nice and warm, and tender.

Once done, combine with potato egg mixture.
Shred your Longhorn Cheddar cheese, or whatever Change-It-Up cheese you prefer, and toss with potato mixture and combine all ingredients.

Spray a 9x9 square casserole pan with non-stick spray and pour in your mixture.

Sprinkle top with a little black pepper. 
Toss in your pre-heated oven for about 40 minutes.  Keep an eye on it, as you're looking for the egg to not be jiggly in the middle.  Oh, I hate the word jiggly.  Which reminds me....I need to go to the gym when I'm done posting this.
Should look something terribly delicious, like this.
Quick little Egg Casserole Tip:

Always let your egg casserole (also goes for any sort of Quiche) sit at room temperature for a good 15 minutes before cutting.  20 minutes would be even better.  It cuts much easier, and for some reason, the flavors come together after it has set for awhile.

Once your casserole has finished his little 20 minute nap, cut into nice little squares.
Use the Change-It-Up Rule, and make this for dinner.

CHICKEN-BISCUIT BAKE




6 slices bacon, chopped

1 large red onion, chopped

1 cup chopped carrots

2 celery stalks, chopped

3 cups chopped deli-roasted chicken

1 cup frozen peas, thawed

6 tbsp butter

6 tbsp all-purpose flour

3 cups chicken broth

1/2 cup half-and-half

3 tbsp sherry (yes, I used cooking sherry)

1/2 tsp ground nutmeg

1 can biscuits (I used Pillsbury 8-count Flaky Layers)

How to make it


1) Preheat oven to 350 degrees; lightly grease large baking dish

2) In large skillet over medium-high, cook bacon 5-6 minutes until crispy; add onions, carrots, and celery and cook 5 minutes until veggies soften; remove from heat

3) Evenly spread chicken over bottom of baking dish, followed by cooked veggies and peas; set aside

4) In same large skillet over medium heat, melt butter; whisk in flour and cook 1 minute; gradually whisk in chicken broth and cook 4-5 minutes, whisking often, until sauce thickens; whisk in half-and-half and, whisking often, cook 3 minutes; whisk in sherry and nutmeg and remove from heat

5) Pour sauce over chicken-veggie mixture; separate biscuits horizontally into 2 layers and arrange on top of chicken-veggie mixture (I used 5 of the 8 biscuits and also halved them vertically); bake in oven 20 minutes until filling bubbles and biscuits are browned; remove from oven and serve; yum!

Nancy's Cream Cheese Pizza Dip




Nancy's Cream Cheese Pizza Dip

24 oz cream cheese ( 3 - 8 oz. blocks)
1 green pepper, diced 
1/4 red onion, diced 
5 oz sliced pepperoni (or chopped will make it easier for dipping)
About 8 oz. (1/2 jar) Pasta / Pizza / Marinara sauce
2 cups shredded mozzarella cheese
Grated Parmesan Cheese (optional)
Pita Chips, Fritos or Tortilla Chips for dipping

How to make it


Slice the cream cheese into slices and pat into appx 9 x 13 baking dish so that it covers the bottom.  
Sprinkle chopped green pepper, onion and a handful of mozzarella over cream cheese.  Optional, sprinkle with some grated parmesan.
Next, layer the pepperoni over the veggies to cover completely (since posting this I have made this several more times and began using about double the pepperoni and grinding it or chopping it in small pieces so the dip is easier to scoop). Sprinkle with a little more grated parmesan and mozzarella.
Pour a thin layer of the saucer over the pepperoni and spread it out to cover completely.
Bake at 350 for about 20 minutes, until sauce begins to brown around edges of pan and looks a little dry.
Top with remaining shredded mozzarella and return to over for about 10 minutes to brown or Broil for a few minutes.  I broiled it here to get the cheese super bubbly.  Just be sure to watch closely if you broil it because it can burn so fast!
Serve it up with Pita chips (our favorite choice) Fritos or tortilla chips…or whatever you like to crunch on! 
P/S some of the kids and their friends liked it cold, the next day!
Hope you enjoy it as much as we did, and do!

Fresh Strawberry Pie




Ingredients

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
4 to 5 drops red food color, if desired

Topping

1 cup sweetened whipped cream

Steps


1 Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2 Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.
3 Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
4 Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.


Expert Tips
Substitute 6 cups sliced peeled fresh peaches for the strawberries. Omit red food color.
Substitute 6 cups fresh raspberries for the strawberries.

Orange Raisin Cookies




2 ½ cups flour
1 ½ cups sugar
1 cup butter, room temperature
1/2 cup orange juice
2 Tbsps. grated orange peel, optional
3 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 ½ cups raisins

How to make it


Preheat oven to 375 degrees F. Butter a baking sheet.

Mix together flour, sugar, and butter. Add orange juice, orange peel, eggs, baking powder, salt and vanilla and mix well. Turn in raisins. 

Drop on prepared baking sheet two inches apart; bake 12 to 15 minutes. Enjoy!

Salted Caramel Zucchini Cake



Serves 8-12

The Cake

3 eggs
1 cup vegetable oil
2 cups grated zucchini
2 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon vanilla
2 cups Granulated sugar
The Frosting

1 cup packed light brown sugar
1 cup butter, cut into small pieces
1/4 cup whole milk
1 teaspoon Mapleline or other maple flavoring
2 cups powdered sugar, sifted before measuring
1 cup Whole salted, roasted almonds - coarsely chopped 

How to make it


Preheat oven to 325 degrees 
In a medium bowl, stir together the eggs, oil, zucchini, sugar and vanilla until well blended. 
In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. 
Add the dry ingredients to the zucchini mixture and stir just until combined. 
Divide batter evenly into THREE 9" cake pans. (Well-greased or non-stick). If you don't have three cake pans, 
bake the cake in batches. Bake cakes until they are light brown on top and set in the middle - 22 to 25 minutes. Cool for 5 minutes in the pans, then turn out onto a rack to cool completely. 
While the cakes are cooling, make the icing. In a medium sauce pan, combine the brown sugar and butter over medium heat, stirring constantly until the butter has melted and the sugar has dissolved - about 2 to 3 minutes. 
Pour in the milk. Continue to stir and bring to a boil. 
Remove the pan from heat and stir in the Mapleline flavoring. Set aside to cool slightly. 
Place the sifted powdered sugar in a large bowl. Pour the butter mixture over the powdered sugar and mix by hand for 2 to 3 minutes until the icing is smooth. 
While the frosting is still warm, but not hot, place one layer of the cake on a plate and pour icing over the center. Spred the icing out to the edges, then set the next cake on top. Repeat. Set the third cake on top and pour the remaining glaze over the cake. 
Spread the icing to the edges of the top layer and let it naturally drip down the sides, or use your spreader to frost the sides - your choice! Sprinkle the top of the cake generously with coarsely chopped candied pecans. 
Let the icing set for at least 30 minutes before cutting. Wonderful served with vanilla ice-cream. This cake will store well for a few days at room temperature, wrapped tightly.

Banana Split Icebox Cake




Ingredients
1 carton (16 oz) whipped topping, thawed
1 cup (8 oz) sour cream
1 package (3.4 oz) instant vanilla pudding mix
1 can (8 oz) crushed pineapple, drained
Whole graham crackers (almost a whole box)
2-3 medium bananas , sliced thin
Toppings: sliced bananas , sliced fresh strawberries, whipped cream and chocolate syrup

Prep Time 20 mins
Total Time 20 mins

Instructions


In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple.
Line the bottom of a 9x13 baking dish (or a large platter) with graham crackers.
Spread 1/3 of the pudding mixture over the crackers and top with banana slices. Repeat layers, ending with the pudding mixture. Cover and refrigerate for at least 8 hours or overnight, which is best. Graham crackers should be soft.
Before serving, top with additional bananas and strawberries and drizzle with chocolate syrup.

CHILI AND RICE CASSEROLE {FREEZER MEAL}




INGREDIENTS
1 lb. ground beef
1 packet of chili seasoning
1 can (15 oz) cannellini beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
2 cans (14.5 oz) crushed tomatoes
1 can (4 oz) green chilies
2 c. rice, cooked
1 block Kerrygold Aged Cheddar cheese, shredded

PREP TIME 15 mins
COOK TIME 1 hour
TOTAL TIME 1 hour 15 mins

INSTRUCTIONS


Spray a 9 x 13 disposable baking dish with cooking spray. Set aside.
In a large skillet heat the ground beef over medium heat. Saute for 7-9 minutes or until it has browned. Add ½ c. of water and a packet of chili seasoning and mix well.
Add in the cannellini beans, black beans, crushed tomatoes, and green chilies. Mix well and cook for 5 minutes, stirring occasionally.
Pour the cooked rice into the bottom of the disposable baking dish. Pour the beef and bean mixture over top.
Sprinkle the top with the Kerrygold Aged Cheddar cheese.
Cover with plastic wrap and then foil.
Refrigerate until ready to bake or freeze for up to 6 months.
When ready to bake, preheat the oven to 375 degrees. Remove the plastic wrap from the baking dish and replace the foil. Bake for 30 minutes. Remove the foil and continue baking for 15 minutes.

Moist Buttermilk Cornbread With Cream-Style Corn




What You'll Need
2 cups cornmeal, yellow or white
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar, optional
1 cup buttermilk*
3 large eggs
1 can (approx. 15 ounces) cream-style corn
4 tablespoons butter, melted

Prep : 10 mins,
Cook : 24 mins
Yield: 8 Servings

How to Make It



Grease a 9-inch square baking pan or iron skillet. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl.
In another bowl, whisk together the buttermilk* and eggs; stir in the cream-style corn and melted butter.
Stir the wet ingredients into the dry ingredients just until blended.
Spoon into the prepared baking pan or iron skillet.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
*If you don't have buttermilk, measure 1 cup of milk into a measuring cup. Remove 1 tablespoon of the milk and replace it with 1 tablespoon of lemon juice or white vinegar. Let the mixture stand for about 10 minutes. 

Tips and Variations

Bacon Cheese Cornbread - Add about 1/4 cup of crumbled bacon to the cornbread batter along with 1 cup of coarsely grated cheddar cheese. Optionally, add 1/4 cup of sliced green onions.
Jalapeno and Cheese Cornbread - Add 1 cup of coarsely shredded cheddar or pepper jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeno peppers.

Buttered Corn Casserole




Ingredients

2 (14.5 oz.) cans Margaret Holmes Buttered Corn (do not drain)
1 (8.5 oz.) box Jiffy Cornbread or Corn Muffin Mix
1 large egg
1 stick melted butter
1 (8 oz.) container sour cream

Directions


Preheat oven to 350°F.
Spray a 13" x 9" casserole dish with cooking spray.
In a large bowl, mix together the Margaret Holmes Buttered Corn, cornbread mix, egg, butter, and sour cream. Pour mixture into the casserole dish.
Bake approximately 40 to 45 minutes, or until golden. Let cool for 5 minutes before slicing and serving.

Pumpkin Bundt Cake with Caramel Sauce




Ingredients
Pumpkin cake:
¼ cup turbinado sugar
2¾ cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
14 tablespoons unsalted butter, softened
1 cup sugar
1½ cups light brown sugar
4 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 – 15 ounce can pumpkin puree
Caramel sauce:
4 tablespoons unsalted butter
⅔ cup light brown sugar
pinch salt
½ cup heavy whipping cream

Prep time: 20 mins 
Cook time: 1 hour 15 mins 
Total time: 1 hour 35 mins 
Serves: 10-12

Instructions


For the cake:
Preheat oven to 325°. Grease a 14 cup Bundt pan and sprinkle turbinado sugar around the pan. Set aside.
Whisk together flour, baking soda, salt, cinnamon, ginger and cloves together and set aside.
In a large mixing bowl, cream butter, sugar and brown sugar together for 3 minutes, scraping the bowl down as needed. Add eggs, one at a time, scraping the bowl down in between additions. Add vanilla.
Add ½ the dry ingredients followed by all of the sour cream. Blend in remaining dry ingredients. Mix in pumpkin puree.
Transfer batter to prepared pan. Bake at 325° for 75 minutes. Cool in pan for 10 minutes.
Transfer cake to cooling rack and cool completely.
For the caramel sauce:
Place butter, brown sugar and salt in small saucepan. Bring to a boil and boil for two minutes. Remove from heat and stir in cream. Set aside to cool completely, stirring occasionally.
Transfer to a liquid measuring cup and very lightly drizzle one layer of caramel sauce over the cake. Allow to set.
Transfer cake to a serving plate. Serve the cake with warm caramel sauce on the side.
Betsy's tidbits:
Place a piece of wax paper under the cooling rack before drizzling the caramel sauce over the cake.
Pumpkin Bundt Cake is delicious warm or cold.
Try scooping cinnamon ice cream over a slice of the cake and then drizzling caramel sauce on top.
The caramel sauce is also delicious to dip apples into.

Apple Harvest Pound Cake with Caramel Glaze




Ingredients:

Cake
2 1/2 cups granulated sugar
3 eggs
1 1/2 cups vegetable oil
3 cups all-purpose flour
2 teaspoons vanilla
1 cup chopped walnuts
2 1/2 cups diced apples (canned or fresh)
Caramel Topping
3/4 cup butter
2 cups brown sugar
1/4 cup milk
Frosting Drizzle
1 cup confectioners’ sugar
1/2 teaspoon vanilla
1-2 tablespoons milk

Instructions:


Cake

Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples.

Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean.

When cake is done, punch holes in it with a knife and pour topping over.

Caramel Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake

Frosting Topping: Mix powdered sugar, vanilla and milk, 1 tablespoon at a time, until it is a consistency you can drizzle over the cake.

Grandma’s Chocolate Pie




 ½ c. cocoa
¼ cup cornstarch
3 egg yolks
1 ½ c. sugar
¼ tsp. salt
2 c. milk
1 tsp. vanilla

How to make it :


This recipe does not have meringue on it. You could make the meringue if you want.
Mix cocoa, cornstarch, beaten egg yolks; sugar and salt and vanilla, then add milk gradually, while stirring in a pot over med-high heat. Cook until thick, beating it smooth. Pour into a pre-baked pie shell. Put in the fridge to chill

Crock-pot Ranch Pork Chops




Ingredients

1 can(s) cream of chicken soup
1 pkg ranch dressing mix (dry)
1 pkg pork chops (any type)

How to Make Crock-pot Ranch Pork Chops


In large crock-pot, layer pork chops

Add can of cream of chicken soup (stirred until smooth)

Sprinkle Ranch mix over all other ingredients

Cover and cook on HIGH for 4 hours or LOW for 6 hours.

MEXICAN CASSEROLE




1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn't use the whole bag)
1 can Ro-tel tomatoes
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

How to make it


Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, 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. 

White Chicken Chili




Ingredients

1 whole roitessiere chicken, skin removed and chicken shredded
1 small onion, diced
4 garlic cloves, minced
1 Tbsp olive oil
1 can(s) fire roasted green chilies, undrained (4 oz.)
1 can(s) white shoepeg corn (11 oz.)
2 can(s) cannellini beans, drain and rinse (14 -15 oz.)
2 can(s) chicken broth, low sodium 14 oz. (est. want the chili thick but not too thick)
1/2 - 3/4 c whipping cream or half & half (sometimes i use this and other times i omit)
1 tsp cumin
1 1/2 tsp coriander
1 tsp oregano
1/2 c jarred jalapenos, diced (optional) -gives a nice light heat

TOPPINGS FOR YOUR CHICKEN CHILI

green onions, chopped
sour cream
cilantro, fresh
6 lime wedges, for a fresh squeeze of juice
1 chihuahua cheese or monterey jack, shredded

Serves:4 - 6 servings
 Prep:15 Min
 Cook:45 Min

How to Make White Chicken Chili


Saute your onions and garlic in the olive oil for 5 to 7 minutes. Meanwhile heat your chicken broth up to medium. I would use a 1 1/2 cans to start and add more later if need be. Sometimes I just use some water about 1/4 a cup. Add your chicken, chilies, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and if using the jalapenos add them. Determine if you need more broth or add some water to make less thick and then cook for 1/2 hour to 45 minutes. Next, add your cream (if desired) and began plating.
Add to your bowl of chili the chihuahua cheese which melts really easliy. Add green onions, cilantro and lime wedge on the side for additional flavor squeeze in the lime too.

Serve with bread or tortilla chips.

Made this today 10-28-12 for my little Momma, Jeanie's Bday. We had chicken chili, salad ( Spicy Crunchy Bacon Pea Salad) and some mini appetizers (Mini Curried Chicken Salad Cups) too. She just loved it. Of course, my Momma doesn't do anything spicy so I had to cut the chilies and peppers for her but the rest of us added them in. YUMM
10-20-13 Made this chili for an event I had this weekend. I doubled the recipe and this time added the corn and jalapeno's which I just love it that way. It's so filling and flavorful. Many who tasted and had some was their first time to try a White Chili and they really enjoyed it. ----I served it straight with no cheese, sour cream or extras and still delish.
April 27th, 2015 --- Made a double batch of chili for a church event. The crock-pot was cleaned empty by the end of night. I did add an entire cup of jarred diced jalapenos. They seem to soften in flavor as they cook so it gave a nice heat to chili but not overpowering as one might think.

Banana Cake




Ingredients

CAKE

2 stick butter
2 c sugar
4 eggs
1 c milk
3 c flour
3 tsp baking powder
1 tsp mexican vanilla

SYRUP

2 1/2 c sugar
1 c water
1 lemon juiced
12 bananas sliced

 Prep:15 Min
 Cook:35 Min

How to Make Banana Cake


Cake: Preheat over to 350 degrees.

Cream butter and sugar. Add eggs and mix well. Add milk and mix well. Add flour and baking powder; mix well. Finally, add Mexican vanilla and mix well.

Grease & flour two 9 inch round cake pans. Bake for 30 to 35 minutes. Cool on wire racks.

Syrup: While cake is baking, combine sugar and water in a medium saucepan.
Heat until syrup-y, then add lemon; allow to cool.

Place one cake on a cake platter and prick holes in it with a fork. Place half of the sliced bananas on 1st layer & pour 1/2 of syrup over the bananas and cake.
Place 2nd cake layer on top of the 1st. Prick holes, layer bananas, then use the last of the syrup.

Keep in the refrigerator... as it will last longer and stay moist. Remember, this recipe is over a 100 years old. Makes me wonder how they kept it fresh back then!

Yummy Chicken




Ingredients

2 lb chicken boneless, skinless
1 pkg dry ranch dressing mix
1 c parmesan cheese
1/2 c corn flakes ( crushed)
1/2 c butter, melted

Serves:6
 Prep:10 Min
 Cook:45 Min

How to Make Yummy Chicken


In a medium bowl, mix together ranch dressing mix, parmesan cheese and corn flakes. Dip chicken in butter, then in mixture. Place is greased pan and bake at 375 for 40-50 min! Enjoy!

Diane's Almond Joy Cake




Ingredients

CAKE

1 box duncan hines coconut supreme cake mix
3 large eggs
1 stick butter, melted
1 1/3 c milk
2 tsp pure vanilla flavor

FROSTING

2 c toasted flaked coconut
1 1/2 c toasted sliced almonds
1 stick soft butter
2/3 c cocoa, unsweetened
3 c powdered sugar, plus additional if needed
1/3 c milk, plus additional if needed
1/4 tsp salt
2 tsp pure vanilla flavor

Serves:16
 Prep:25 Min
 Cook:30 Min

How to Make Diane's Almond Joy Cake


FOR CAKE: Mix all cake ingredients in large bowl and beat 2-3 min.
NOTE: if you can't find the duncan hines coconut cake mix try this; use a white or yellow cake and add a coconut pudding mix and 2-3 teaspoons of coconut extract. That has worked for several bakers posted in the comments. Good luck to all.
Pour into 2 9 inch layer pans and bake in 350* preheated oven for 28 minutes. Remove to wire rack and cool 10 min. Turn out onto wire racks and cool completely.
FOR FROSTING: Beat soft butter and cocoa till soft and well combined, add milk, sugar, salt and vanilla. Beat 2 min until light and fluffy. (Add additional sugar 1 tablespoon at a time - if needed - until it reached spreding consistency. Do the same with milk if it's too thick.)
In two small pans spread your coconut and nuts and, stirring often, toast to a pretty light brown color. They will need watching as they will burn quickly. 
I do this as soon as I take my layers from the oven.
Place one layer on a pretty plate and spread a cup (more or less) of your frosting. Sprinkle coconut and almonds generously. Use most of the coconut and half the almonds.
Put on next layer and frost top and sides with remaining frosting. Sprinkle coconut around the top edge and along bottom. Sprinkle remaining nuts inside coconut circle on top. Whatever is pleasing to you.

Creamy Lemon Chicken Piccata




Serves 4

2 large boneless and skinless chicken breasts, halved horizontally to make 4
2 tablespoons flour
2 tablespoons Parmesan cheese, finely grated
1 teaspoon salt
Cracked pepper
Light spray of cooking oil
1 tablespoon olive oil
2 teaspoons butter (or oil)
2 tablespoons minced garlic
1¼ cup chicken broth
½ cup milk (full fat, or 2% or use reduced fat cream or heavy cream)
⅓ cup fresh grated Parmesan cheese
2-3 tablespoons lemon juice — juice of 1 lemon
2 tablespoons capers, plus 2 tablespoons extra to garnish
1 teaspoon cornstarch mixed with 1 tablespoon of water
2 tablespoons fresh parsley

How to make it


Lightly spray your skillet with cooking oil spray and heat over medium-high heat. In a shallow bowl, combine the flour and parmesan cheese. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
Heat the 3 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side and cooked through and no longer pink, 3-4 minutes per side (chicken should register 165 degrees in center). Transfer chicken to a plate and keep warm.
Add garlic to the pan ( you may need to add a little oil to the pan) saute just until slightly golden. Pour in 1 1/4 cups chicken broth and bring to a boil, while scrapping up browned bits from bottom of pan. Allow broth to simmer until reduced by half, about 4 – 5 minutes. In a small bowl whisk together 1 Tbsp of water with cornstarch, then pour mixture into the broth in the skillet. Allow to simmer until thickened slightly then reduce heat to low and stir in butter and pour in milk or cream. Bring the sauce to a boil; season with salt and pepper to your taste; add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until just a bit thicker.
Add lemon juice, allow to simmer for a minute or so to combine.
Serve over steamed asparagus or angel hair pasta drizzled with that sauce. To garnish top with extra capers, lemon slices and parsley.

egg rolls




I bag coleslaw mix
1 lb sausage
2 cloves garlic minced (or garlic pwdr)
1 tsp ground ginger
Salt to taste
1/4 c onion diced

How to make it :


Brown the sausage in a large skillet and add the other ingredients right on top. Cover and cook on the stovetop about 5 min on med. remove lid, stir/toss and taste. Finish to your taste/texture preference

SWEET CREAM RICOTTA PANCAKES




INGREDIENTS
1 cup Ricotta Cheese
¾ cup Buttermilk
2 Eggs
1 teaspoon Vanilla
1 cup Flour
4 Tablespoons Sugar
½ teaspoon Baking Powder (can use 1 teaspoon if you want a thicker pancake)
¼ teaspoon Salt
Butter (for skillet)
Optional Add-ins for Lemon Sweet Cream Ricotta Pancakes
2 Tablespoons Fresh Lemon Juice
½ Tablespoon Fresh Lemon Zest

Berry Maple Syrup:
¼ cup Butter, melted
1 cup Real Maple Syrup
1 cup Blueberries or Raspberries

PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins

INSTRUCTIONS


In a large bowl, mix ricotta cheese, buttermilk, eggs, and vanilla until combined.
Carefully fold in flour, sugar, baking powder, and salt and stir until just combined, avoiding over-mixing.
Heat skillet over medium heat. Place pat of butter onto skillet and wait for it to sizzle.Pour batter in ½ cup portions and cook until golden brown on each side.
Berry Maple Syrup:.
In saucepan over medium low heat, add butter and let it melt. Add syrup and berries and heat for about 3-4 minutes until it starts to bubble. Remove from heat and serve with pancakes.

LEVAIN BAKERY CHOCOLATE CHIP CRUSH COOKIES




INGREDIENTS
1 cup Cold Butter, cut into small cubes
1 cup Brown Sugar
½ cup Sugar
2 Eggs
1½ cups Cake Flour*
1½ cups Flour
1 teaspoon Cornstarch
¾ teaspoon Baking Soda
¾ teaspoon Salt
2 cups Chocolate Chips
2 cups Walnuts, roughly chopped
*can substitute all-purpose flour for cake flour

PREP TIME 10 mins
COOK TIME 11 mins
TOTAL TIME 21 mins

INSTRUCTIONS


Preheat oven to 410 degrees.
In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
Add eggs, one at a time, mixing well after each one.
Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. Stir in chocolate chips and walnuts.
Separate dough into large balls and place on lightly colored cookie sheet. They are bigger than you think! You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.