Creamy White Chili

A great way to warm up on a cool day!  This chili has just the right amount of kick, without sending the kids running!  We serve ours over some sticky white rice, with cheese sprinkled on top (I dare you to try it).  YUM!

Enjoy!

Creamy White Chili

1 lb Boneless, Skinless Chicken Breasts, cut into 1/2" cubes
1 Medium Onion, chopped
1 1/2 Tsp Garlic Powder
1 Tbsp Oil
2 - 15 1/2 oz Cans Great Northern Beans, rinsed and drained
1 - 14 1/2 oz Can Chicken Broth
1 - 4 oz Can Chopped Green Chilies (add another can for more kick)
1 Tsp Salt
1 Tsp Ground Cumin
1 Tsp Dried Oregano
1/2 Tsp Ground Pepper
1/4 Tsp Cayenne Pepper
1 Cup Sour Cream
1/2 Cup Whipping Cream

In large saucepan, saute chicken, onion, and garlic powder in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.  Remove from heat, stir in sour cream and cream.  Serve immediately.

Pumpkin "Brownies"

Looking for a healthier "brownie" when the mood strikes?  Well, this one should do the trick.  :)  Close to the consistency of cake, but denser/chewier with yummy dark chocolate bits!  I definitely intend on trying this without the chips and maybe just sprinkling a little powdered sugar on top.  Mmmmm....so good!

Enjoy!

Pumpkin Brownies

1 1/4 Cups Whole Wheat Flour (I use the blend that has white flour)
1 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Pumpkin Pie Spice
1 Tsp Nutmeg
1 Cup Pumpkin Puree (canned is fine)
1/4 Cup Buttermilk
1/4 Cup Canola Oil
2 Eggs, beaten
2 Tsp Vanilla
1 Cup Dark Chocolate Chips (Ghiradelli 60% Cocao Chips)

Preheat oven to 375 degrees.  Spray 9x13 pan and set aside.  Combine all dry ingredients, then add pumpkin puree, buttermilk, oil, eggs, and vanilla, mix well.  Fold in chocolate chips and spread into prepared pan.  Bake in center of oven for 30-40 minutes.

Gingersnaps

Oh man, just the smell of these baking...  These are the melt in your mouth goodness, Grandma always served in the fall, at Thanksgiving, or maybe even Christmas.  If you love spice in the fall, you won't want to by-pass this recipe.  I use butter flavored Crisco when I make these - if you wish to use butter, they will just be a little more crunchy.  When mixing the dry ingredients, I simply use a whisk to stir them together - no sifting necessary. :)

Enjoy!

Gingersnap Cookies

2 Cups Flour
1 Tbsp Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
3/4 Cup Shortening
1 Cup Sugar
1 Egg
1/4 Cup Dark Molasses
1/3 Cup Cinnamon Sugar

In medium bowl; sift together flour, ginger, baking soda, cinnamon, and salt - set aside.  In separate mixing bowl, beat shortening until fluffy then slowly add sugar.  Add egg and molasses until well combined.  Lastly, add flour mixture a little at a time, a soft ball of dough will form.  Scoop/make 1" balls of dough and roll and in cinnamon sugar.  Place on ungreased cookie sheet and bake in 350 degree oven for approximately 10 minutes.  Remove from pan and cool on wire racks.

Yields: Approximately 3 Dozen Cookies