White Chili

Ingredients:

4 cans Northern (Navy) beans
6 cups chicken broth
1 cube beef bouillon
1-2 onions, chopped
4 tsp ground cumin
2 tsp garlic powder
2 tsp oregano
1/2 tsp cayenne pepper
2-4 stalks of celery
2 cans white shoe peg corn
2 (4 oz.) cans mile green chilies, diced
4 cups chicken, diced and cooked
2 cups sour cream
3 cups Monterey Jack or mozzarella cheese, grated

Directions:

In a large pot, cook onion and celery in a little water until clear.  Add beans, corn, broth, bouillon, seasonings, and chilies.  Bring to boil.  Reduce heat and simmer 5 min. Add chicken, sour cream and cheese.  Simmer over low heat until heated through.

Cabbage Patch Soup

Ingredients:

1 1/2 lbs ground beef
4 celery ribs, chopped
1 medium onion, chopped
7 c. chopped cabbage
2 cans kidney beans, rinsed
1 quart chopped tomatoes
3 c. beef broth
1 15oz. can tomatoe sauce
4 large carrots, chopped
1/2 tsp. sugar
salt/pepper to taste

Directions:

In a large sauce pan, cook the beef, celery and onion over medium heat until meat is no longer pink; drain.  Add the remaining ingredients; bring to a boil.  Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.  Yield:  3 1/2 quarts

Chile Relleno Soup

Ingredients:

• 5 poblano peppers
• 2 tbsp butter
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups chicken bone broth
• Salt and pepper to taste
• 1 lb boneless, skinless chicken breast, cut into 1/2 inch pieces
• 8 ounces cream cheese, cut into cubes
• 2 cups shredded cheddar cheese, divided
• 2 cans northern white beans

Directions:

1. Roast poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
2. Place poblanos in a bowl and cover with plastic wrap. Let cool, then rub skin to remove as much as possible. Cut out seeds and then place in a food processor or blender to finely chop. Set aside.
3. In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and poblanos and stir until fragrant, about 1 minute.
4. Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken pieces and continue to cook until chicken is cooked through, about 10 minutes.
5. Add cream cheese and two cups of the cheddar cheese and whisk until smooth.

***I used green chilles instead of poblanos.

Bran Rolls

Ingredients:
1/2 c. Bran Buds
1/2 tsp. salt
1/2 cube margarine
1/4 c sugar
2 eggs, beaten
2 tsp. yeast in 1/2 c. warm water,
2 1/2 c. flour

Directions:
Place bran, salt, margarine and sugar in bowl, pour 1/2 c. boiling water over this.  Cover and wait 15 minutes.  Add remaining ingredients; knead.  let raise once.  Form into rolls or loaves for bread.  Cook 30-45 minutes at 375 degrees.

***I layer in my bread maker in this order:  1 c. water, buds, salt,margarine, sugar,  Let sit 15 minutes.  Then add eggs, top with flour and put yeast in the top of the flour.  Press timer and start.

Chicken Soup

Ingredients:

3 lg. carrots, cut small
3 sticks of celery, cut small
1/2 onion, chopped
8 c. chicken broth
2 large chicken breasts
1 c. frozen corn
wide egg noodles
salt & garlic pepper
bay leaf
8 oz. sliced mushrooms, optional

Directions:

Boil chopped veggies in broth while frying chicken pieces.  Add chicken pieces, corn, noodles,, salt, pepper and bay leaf.  Boil till noodles are almost done and add mushrooms.  Top with chopped green onions and serve with fresh baked rolls.

Mexican Street Corn

Ingredients:

1 16oz. bag frozen corn, 3-4 cups
2 Tbls. olive oil
3 Tbls. mayonaise
3-4 oz. Cotija cheese, crumbled
2 Tbls. lime juice
1 Tbls. jalapeno pepper, finely chopped
1/3 c. fresh cilantro, chopped
2 Tbls. red onion, chopped
2 cloves garlic, minced
1/2 tsp. chili powder
salt and pepper to taste

Directions:

1.  Heat oil over medium heat.  Add frozen corn and let cook until corn starts to char, stirring occasionally...7-8 minutes in a cast-iron skillet.
2. While the corn is cooking, mix together mayo, cheese, lime juice, cilantro, red onion, garlic, chili powder and salt/pepper in a large bowl.  
3. When corn is done, gently fold it in with the other ingredients.  
4. Serve immediately and store any leftovers in the refrigerator.

***Best when served with pulled pork tacos at Leslie Wheeler's house.

BEST Caramel Apple Dip -

Ingredients:

2 c. brown sugar
1/2 c. real butter
1 c. corn syrup
1/8 tsp. salt
1 can sweetened condensed milk
1 tsp. vanilla
8 oz. sour cream
8 oz. cream cheese, softened

Directions:

1.  Combine butter, brown sugar, corn syrup, and salt.  Bring to a boil on medium-high heat and boil for 7 minutes.  Stir consistently so it doesn't burn.
2.  After 7 minutes, reduce heat to low.  Pour in the sweetened condensed milk and vanilla and cook for 5 more minutes. Remove from heat.  Cool until warm.
3.  Meanwhile pre-stir the sour cream and cream cheese together to get out any large lumps.  Add sour cream and cream cheese to cooled caramel.  Stir until smooth.
4.  Store in the fridge in an air-tight container.  This caramel dip stay soft, so you will not have to reheat it each time you eat it unless you want it warm.  Dip apples, bananas, or other fruit in it.

*** From sofestive.com