Beth's Chicken Chili

My sister, Beth, is one of the best cooks I know. She has the ability to find random stuff in her pantry and make a miraculous meal. It's a talent for sure! This recipe is one of her yummy creations. It's one of my favorite things to make when the weather starts to cool down! 

Rotisserie Chicken

2 cans White Beans

1 can Diced Chillies 

1 box Organic Chicken Broth 

Cumin to taste

Cut the Rotisserie Chicken up into small bite size pieces. Put all ingredients, plus water in a pot and bring to a boil. I like to put Greek Yogurt on top! Tastes like Sour Cream only healthier. Enjoy!

Chex Mix

Always a great thing to munch on! This recipe is on the back of the Chex Mix box plus some added Bugles! So simple and so good.

3 cups of Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-sized pretzels
1 cup garlic-flavor bite-size bagel chips
6 Tbsp margarine
2 Tbsp Worcestershire sauce
1 1/2 Tsp seasoned salt
3/4 Tsp garlic powder
1/2 Tsp onion powder


Mix cereals, nuts, pretzels, and bagel chips in a microwavable bowl. Microwave butter uncovered on high for about 40 seconds in a smaller microwavable bowl. Stir in seasonings and pour over the cereal mixture. Microwave the mix uncovered on high for 5-6 minutes. Stir every 2 minutes. Spread the mixture out on paper towels or aluminum foil to cool. Store it in an air tight container.

Honeyed Carrots and Oranges

Okay, this recipe sounds like a strange combo! Carrots and oranges?! But, don't judge it by just looking at it. It is delicious! My mom cooked this for Thanksgiving. It came from the REAL SIMPLE magazine. It takes no time to make, and it's a fun way to add some flavor to your veggies! 

Ingredients: 

2 lb bag of baby carrots, or thinly sliced carrots 

1 orange, cut into pieces (approximately 8)

2 tbs olive oil

2 tbs honey

2 tbs small dill sprigs

salt and pepper

Heat oven to 375. Toss carrots and sliced orange on a baking sheet with oil, honey, salt, and pepper. Make sure that the carrots are all covered with the glaze. Cook in oven for 30-35 minutes or until carrots are tender. After 15 minutes, toss carrots and oranges a second time and then place back in the oven for the remainder of the time. Sprinkle with the dill sprigs and enjoy!

What are dill sprigs?

They are soft, feathery leaves. Dill is an aromatic herb with a slight licorice taste. 

Pumpkin Bread

1 cup oil
3 cups sugar
1 tsp vanilla
4 eggs
2 cups pumpkin
3 1/2 cups flour
1/2 tsp salt
2 tsp baking soda
1 tsp nutmeg
1/2 tsp baking powder
2/3 cup water

Mix together first 4 ingredients. Stir in pumpkin. Mix flour, salt, soda, cinnamon, nutmeg, powder.
Fold into egg mixture. Add water. Bake at 350 degrees for 1 hour.

Double Chocolate Oatmeal Cookies

Jenna Funke gave me this delicious recipe!! 

1 1/2 Cup Sugar

1 Cup Margarine (****I've used butter before and the cookies didn't turn out well, just fyi)

1 egg

1/4 Cup Water

1 tsp Vanilla

1 1/4 Cup Flour

1/3 Cup Cocoa

1/2 tsp Baking Soda

1/2 tsp Salt

3 Cups Oatmeal

1 pkg or about 1 1/2 cups Chocolate Chips

Heat oven to 350

Mix sugar, marg, egg, water, and vanilla

Stir in remaining ingredients

Drop dough by teaspoon onto UNGREASED cookie sheet

Bake 10-12 mins

ENJOY!

Erin's Granola Bites

This is my roommate, Erin's specialty!! It's a yummy, healthy snack.


1 cup of whole wheat flour
3 cups of oats
1/2 cup of Wheat Germ


Mix Separately 
1/4 cup  water
1/2 cup oil
1/2 cup honey
1 teaspoon vanilla
1/2 tablespoon salt


Do NOT stir while baking.


Mix and bake @ 250 degrees for 50 minutes.

Chicken-N-Dumplins

When I was visiting my cousin, Lo Lo, in Pasadena, CA we decided to make a Southern Meal so we had chicken-n-dumplins, biscuits, and sweet tea! Can't get much better than that. She got the recipe from Southern Living...so yummy! 

Southern Living, 6 servings, 395 calories, 16.2 grams/fat

Ingredients:
1 3-3.5 lb boiler/fryer chicken (or just use # of chicken breasts per 
person up to 6)
2 quarts water
1 carrot for flavor
1 celery stick for flavor
3/4 tsp salt
1/2 tsp pepper
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt (for dumplings only)
1/3 cup shortening (crisco works well)

First, combine chicken, water, carrot, celery, first amount of salt & amp; pepper in dutch oven or large pot. Bring to a boil, cover, reduce heat and simmer for one hour, or until chicken is tender. Remove chicken and veggies from broth, (important - reserve 2/3 cup of this broth - set aside for dumpling mixture) Keep remaining broth in dutch oven or pot. Let chicken cool, skim the bone and chop coarsely. Put cut chicken back into broth.

Then, combine flour, baking powder, 1 tsp salt, cut in the shortening (just means to use fork to mash the shortening into mixture) with pastry blender or fork, just until dry ingredients are moistened. Then add the 2/3 cups broth to mixture. Turn dough out onto lightly floured surface, knead lightly 1-2 minutes. 

Roll dough to 1/8" thickness, cut dough into 4" strips.

Bring broth mixture back to a boil, then drop the dumplings one at a time into boiling broth. Reduce heat and simmer for 25-30 minutes.

The longer you simmer, the thicker they get. Also, if you cook these earlier in the day and want to put them in the crock pot on low to thicken, this works as well.