Wednesday, October 28, 2009

Enchillada Casserole

1 pound ground beef
1 10 oz can enchilada sauce
1 cup salsa
6 10" flour tortillas
2 cups fresh or frozen corn
4 cups shredded cheddar cheese

That's where the main recipe stopped, but I had wished there were more veggies in here, so this time around I'm adding a can of black beans, and some chopped peppers and onions to the beef mixture.

1. Brown beef and drain off grease. Add the enchilada sauce and salsa, and mix til heated through.
2. Place 2 tortillas on the bottom of a greased 9x13 casserole dish, overlapping a little. Top tortillas with 1/3 of meat mixture, 1 cup corn, and 1.5 cups shredded cheese.
3. Repeat the tortillas, beef, corn, and cheese layers.
4. Bake at 350 for about 30 minutes or until cheese looks bubbly.

Tuesday, October 13, 2009

California Pizza Kitchen Tuscan Hummus

So last Christmas I was given a California Pizza Kitchen cookbook with the actual recipes of the famous dishes from the restaurant. This appetizer is one of my very favorite and now that I've started making my own hummus each week I think this one is going to have to make its way into the rotation!

makes 8-10 servings

8-10 medium cloves garlic
3 cups drained cannellini beans or great northern beans (2 15 oz cans)
1/2 cup tahini (sesame paste)
6 TBSP extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 TBSP plus 1/2 teaspoon soy sauce
1 1/2 teaspoons salt
1/8 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4-1/2 cup cold water (if needed)

1. Mix in a food processor the beans and garlic.
2. Add in the Tahini paste
3. Pour in the olive oil, lemon juice, and soy sauce.
4. Add salt, cumin, coriander and cayenne. Process until thoroughly blended. If it's too thick, add in the water.
5. Chill before serving.

For the checca (tomato) topping toss together the following ingredients:
2 pounds roma tomatoes diced into 1/2 inch cubes
1 tablespoon minced garlic
1 tablespoon minced fresh basil
2 teaspoons salt
1/2 cup EVOO

Monday, October 12, 2009

Curried Hummus

We go through a TON of hummus each week, so I'm always looking for new options to try!

  • 2 (15.5 ounce) cans chick peas (garbanzo beans), rinsed and drained
  • 2 tablespoons olive oil
  • 3 garlic cloves, crushed
  • 4 teaspoons curry powder
  • 6 tablespoons fresh lemon juice
  • 1/2 cup water
  • Salt, to taste
  • 1 tablespoon tahini sauce for smoothness
Blend in a food processor until smooth.

Crock Pot Lasagna

I've never tried this before but I'm told crock pot lasagna works well, so we're going to give it a shot!

1 pound ground beef
1 large onion finely chopped
2 cloves minced garlic
1 large jar spaghetti sauce
1 package (8 oz) no-boil lasagna noodles
16 oz shredded mozzarella cheese
1 pound ricotta cheese
1/4 cup milk
1 egg
1/2 cup shredded Parmesan cheese
salt and pepper to taste

1. Brown the beef, onion, and garlic in a little oil in a frying pan. Drain off any grease.

2. Add the spaghetti sauce into the browned meat mixture. Mix well.

3. In a separate bowl, mix the ricotta cheese, milk, and egg. Beat until thoroughly mixed and smooth. Then mix in the mozzarella cheese and the grated cheese, so that all the cheeses are combined.

4. Grease the slow cooker/Crock Pot with some vegetable shortening on the bottom and sides.

5. Put about 1/4 of the meat and sauce mixture in the bottom of the slow cooker/Crock Pot. Put a layer of noodles on top of that (break or cut them if needed). Put about 1/3 of the cheese mixture on top of that. Then repeat with sauce, noodles, cheese for another 2 layers. Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender.

Monday, October 5, 2009

Cheese Biscuits

2 cups baking mix (ie: Bisquick)
2/3 cup milk
1/2 cup shredded cheddar cheese (I actually used 1/2 cup of an Italian cheese mix that I had in the fridge, and it was delicious too)
1/4 cup grated parmesan cheese
1/4 cup butter
1/2 tsp. garlic powder
1 tsp dried parsley flakes

1. Preheat oven to 450 degrees.
2. Combine baking mix, milk, and cheese in a bowl. Mix until a soft, sticky dough is formed.
3. Drop by the spool full onto an ungreased baking sheet, making approx. 16 2" balls of dough
4. Cook 10-12 minutes until golden brown.
5. Melt butter, stir in garlic powder and parsley. Brush over the tops of the warm, cooked biscuits.

Megan's Easy Corn Chowder

My amazing sister posted this recipe that looks delicious! We're totally trying it next week!

2 medium unpeeled red potatoes
1 cup cubed cooked ham (can usually be found packaged near the kielbasa at the grocery store)
1/2 cup diced red bell pepper
1/2 cup coarsely chopped celery
1 tsp. butter or margarine
2 Tbsp flour
1 can (14oz) chicken broth
1 can (12oz) fat-free evaporated milk
1 can (15oz) creamed corn
2 Tbsp sliced fresh chives
salt & pepper to taste
cooked crumbled bacon (optional - I usually forget it)

1. Cut potatoes and ham into 1/2 inch cubes, set aside. Dice bell pepper. Coarsely chop celery.
2. Heat butter in a large pot. Add bell pepper and celery; cook and stir 3-4 minutes or until crisp tender. Stir in flour; heat another minute.
3. Gradually whisk in broth, evaporated milk, and creamed corn. Add potatoes; bring to boil. Reduce heat; cook uncovered, 10 minutes or until potatoes are tender.
4. Stir in ham; heat through. Remove from heat, stir in chives, salt and pepper.
5. Ladle soup into bowls and top with crumbled bacon, if desired.

Sunday, October 4, 2009

Homemade granola bars

These are wonderful, one of our favorite on the go snacks!

2 cups oatmeal
1/2 cup brown sugar
1/2 cup wheat germ
3/4 teaspoon cinnamon
1 cup flour
3/4 cup raisins
3/4 teaspoon salt
1/2 cup honey
1 egg
1/2 cup vegetable oil
2 teaspoons vanilla extract
chocolate chips
dried cranberries

1. Mix together oats, sugar, wheat germ, flour, raisins, cinnamon, and salt.
2. In a separate bowl mix together honey, egg, oil, and vanilla, and pour into the dry mixture.
3. Use your hands to mix everything together well until all dry ingredients are well coated. Add in the chocolate chips and dried fruit.
4. GREASE a 9x13 baking pan and press mixture evenly into bottom of pan.
5. Bake at 350 for 25 minutes or until edges are brown. Let it cool for 5 minutes but then cut and remove from pan before they harden completely!

Crock Pot Spaghetti

  • 1 1/2 pounds ground chuck or ground round
  • 1 1/2 cups chopped onion
  • 2 cloves garlic, minced
  • 1 large can (28 ounces) tomatoes, broken up
  • 2 cans (6 ounces each) tomato paste
  • 2 ribs celery, chopped
  • 2 teaspoons salt
  • 2 teaspoons dried leaf oregano, crumbled
  • 1 teaspoon dried leaf basil, crumbled
  • 1 small bay leaf
1. Brown meat and drain off excess fat.
2. Place all ingredients in a skillet and cook on low for 6-8 hours. Serve over pasta.

Saturday, October 3, 2009

Vegetable Chowder

  • 3 tablespoons butter
  • 1 large onion, diced (about 2 cups)
  • 2 medium red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
  • 1/2 teaspoon dried thyme
  • 3 cups milk
  • 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes
  • 8 ears corn, kernels removed (about 4 cups)
  • Coarse salt and ground pepper
  • 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups)
  • Hot pepper sauce, for serving (optional)
  1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes.
  2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
  3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes.
  4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired.

Parmesean Noodle Recipe

1 package (8 ounces) medium egg noodles
3 tablespoons chopped green onions
2 tablespoons butter
1/2 cup grated Parmesan cheese
Garlic salt and pepper to taste

Cook noodles according to package directions; drain. Toss with onions, butter, Parmesan cheese, garlic salt and pepper. Yield: 4 servings.

Loaded Baked Potato Soup

1 lb. bacon, diced
1 onion, diced
5 large Russet potatoes, peeled and cubed
3 c. chicken stock
3 T. butter
3 T. flour
1 1/2 c. milk
3 green onions, sliced
3/4 c. shredded cheddar cheese, divided
1/2 t. black pepper
Sour cream for garnish, optional


1. In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender.

2. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside.

3. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot.

4. Add 1/2 c. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes.

5. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

Chewy Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter, softened
  • 1/2 cup peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 tablespoons light corn syrup
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chopped semisweet chocolate
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  3. Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Cafe Latte Milkshake

1 1/2 cups cold coffee
2 scoops vanilla ice cream
2 tablespoons chocolate syrup

Combine in blender and blend til smooth!

Freezer Friendly Bean Burritos

Ingredients (to serve 8):
  • 3/4 cup rice (brown or white)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 bag frozen corn kernels, (10 ounces)
  • 6 scallions, thinly sliced
  • 8 burrito-size flour tortillas, 10 inches each
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Salsa and sour cream, optional
  1. Cook rice according to package instructions; set aside.
  2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
  3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
  4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
  5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
  6. Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic and freeze up to 3 months.
Helpful Hint:
To reheat from frozen: Remove frozen burritos from plastic wrap. Place on a microwave-safe plate; microwave on high for 3 minutes. Transfer to baking sheet; bake at 450 degrees until crispy, about 10 minutes. If only using a microwave, remove from plastic wrap, and place on a microwave-safe plate, covered with a microwave safe bowl. Defrost at high power for 3 to 4 minutes; uncover, and microwave on high 3 to 4 minutes longer. If only using oven, remove burritos from plastic wrap; rewrap individually in aluminum foil. Place on a baking sheet; bake at 450 degrees for 40 minutes. Remove foil, and bake to crisp, 5 to 10 minutes. (To reheat defrosted burritos, remove any wrapping and bake for 10 minutes).

Freezer Friendly French Onion Soup

This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.
Serves 8

  • 10 medium yellow onions (about 4 1/2 pounds) , halved, peeled, and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon dried thyme
  • Coarse salt and ground pepper
  • 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 3/4 cup dry red wine
  • 4 slices toasted multigrain bread
  • 4 ounces sliced Swiss cheese
  1. Preheat oven to 450 degrees. In a large roasting pan, toss together onions, oil, sugar, thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Cover tightly with foil; cook until steamed, about 30 minutes. Uncover; cook, stirring every 30 minutes, until onions are golden brown and caramelized, 1 to 1 1/4 hours more.
  2. Transfer onion mixture to a large saucepan (reserve roasting pan); stir in broth and 6 cups water. Bring to a boil; reduce heat to a simmer. Cook until liquid has darkened, about 20 minutes.
  3. Meanwhile, deglaze the roasting pan with wine: Place the pan over medium heat; add wine. Scrape bottom of pan with a wooden spoon or scraper to loosen any browned bits. Simmer until reduced and syrupy, about 2 minutes. Pour liquid (and browned bits) into soup. Season with salt and pepper. (If freezing, let cool completely before transferring to airtight containers, leaving 1 inch at top.)
  4. If desired, make the cheese toast: Heat broiler. Place bread on a baking sheet; top with Swiss cheese. Broil until cheese is bubbly and golden brown, 2 to 3 minutes. Cut each slice into four triangles.
  5. To serve, divide soup among bowls; garnish each with two triangles of cheese toast, if desired.

Taco Filling for the Freezer

This works great to make and freeze for future meals!

  • 1 tablespoon vegetable oil
  • 3 cups finely chopped onions (about 3 medium onions)
  • 6 garlic cloves, minced
  • 1 jalapeno chile, minced (seeds and ribs removed for less heat, if desired)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 2 pounds lean ground beef
  • 1 can (28 ounces) crushed tomatoes
  • Coarse salt
  1. Heat oil in a large skillet over medium-high heat. Add onions; cook until softened, about 5 minutes. Add garlic, jalapeno, chili powder, cumin, and coriander; cook, stirring, 1 minute.
  2. Add beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Stir in tomatoes; cook, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Season generously with salt.
Serve in tortillas, over lettuce for a taco salad, or as the base layer for a taco dip!

Best Steak Marinade ever!

This is according to my husband :)

  • 1/3 cup soy sauce
  • 1/2 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons garlic powder
  • 3 tablespoons dried basil
  • 1 1/2 tablespoons dried parsley flakes
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon hot pepper sauce (optional)
  • 1 teaspoon dried minced garlic (optional)
  1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
  2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Garlic Chicken Pizza

  • 1 skinless, boneless chicken breast half
  • 2 tablespoons butter or margarine, softened
  • 2 cloves garlic, minced
  • 2 tablespoons chopped green onion
  • 1/2 teaspoon dried basil
  • 1 (10 ounce) can refrigerated pizza crust dough
  • 2 roma (plum) tomatoes, diced
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  1. Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
  2. Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
  5. Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

BBQ Chicken Pizza

I love this recipe--my husband didn't as much but I'm still going to make it on nights he's gone!

  • 3 boneless chicken breast halves, cooked and cubed
  • 1 cup hickory flavored barbeque sauce
  • 1 tablespoon honey
  • 1 teaspoon molasses
  • 1/3 cup brown sugar
  • 1/2 bunch fresh cilantro, chopped
  • 1 (12 inch) pre-baked pizza crust
  • 1 cup smoked Gouda cheese, shredded
  • 1 cup thinly sliced red onion
  1. Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
  2. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

Cinnamon Coffee Cake

This was delicious!

  • 1 cup butter
  • 2 3/4 cups white sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sour cream
  • 1 1/2 cups chopped walnuts
  • 2 tablespoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan.
  2. In a large mixing bowl cream together the butter or margarine and 2 cups of the sugar until fluffy. Add the vanilla and the eggs one at time beating mixture well after each egg.
  3. Combine flour with baking powder and baking soda. Add alternately with sour cream to egg mixture. Beating just enough after each addition to keep batter smooth.
  4. Combine walnuts, cinnamon, and remaining 3/4 cup of sugar.
  5. Spoon 1/3 of the batter into prepared pan, sprinkle with 1/3 of the walnut mixture. Repeat layers two more times.
  6. Bake at 350 degrees F (175 degrees C) for 70 minutes or until center is done. Let cake cool in pan for 10 minutes then remove pan and let cake continue cooling on a wire rack.

Pizzettes with Gorgonzola, Tomato and Basil

I got this recipe from the Oprah show, it looks absolutely delicious!


1 ball (12 oz) purchased pizza dough
5 oz gorgonzola cheese, crumbled
5 ounces cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
1/3 cup fresh basil leaves, torn into pieces
salt and pepper

1. Preheat oven to 450
2. Roll out pizza dough into 1/4 inch thick around.
3. Using a 2.5 inch cookie cutter, cut out 30 circles and arrange on a large baking sheet.
4. Sprinkle cheese over each circle of dough. Top with tomatoes, pressing them gently into the dough.
5. Bake about 10 minutes or until pizzas are golden brown.
6. Drizzle with olive oil and sprinkle with basil, salt and pepper.
7. Serve immediately.

Vegetarian Spaghetti

  • 1 (16 ounce) package spaghetti
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon garlic powder
  • 3 tablespoons vegetable oil
  • 1 (26 ounce) jar meatless spaghetti sauce
  • 1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 1/4 cup grated Parmesan cheese
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
  2. Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese.

Chili Cheese Cornbread

2 cans chili with beans
shredded cheddar cheese
1 box jiffy corn bread mix
1 egg
1/3 cup milk

1. Spread chili in a greased 8 1/2 x 11 baking dish.
2. Top with cheese
3. Stir milk and egg into corn bread mixture and spread on top of chili.
4. Bake at 375 until corn bread is golden brown and done.

Double Tomato Bruschetta

6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

  1. Preheat the oven on broiler setting.
  2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
  3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
  4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
  5. Broil for 5 minutes, or until the cheese is melted.

"Throw it in the pot Chili"

Another crock pot chili recipe I found here, at Meg's recipes. Looks delicious!

2 lbs. Ground beef
3 cans kidney beans, rinsed and drained
1 can diced tomatoes
1 big can and 1 normal can tomato sauce
1/3 cup water
Sprinkle with garlic powder ( probably 2 Tbs)
2 Tbs chili powder
2 Tsp. Salt
1 tsp pepper
3 tsp sugar
diced onions if desired
red/green peppers if desired
1-2 Tbs Worchestershire sauce
Pinch of brown sugar :)

1. Add all ingredients to crock pot and cook on high for 4 hours or low for 6 hours.
Can serve over potatoes, spaghetti, plain, or add a little cream cheese and you've got a great dip!

Chicken Corn Chowder

2 skinless chicken breasts, boiled with 3 bouillon cubes and sliced/cubed/shredded
Stock from boiled chicken breasts
1 stalk of celery, chopped fine
A handful of short cut carrots, chopped
1 medium onion, sliced
Handful of dried parsley leaves
1 bay leaf
2 cups diced potatoes, skin on
3 cups frozen corn
2 cups cooked egg noodles (you use what you have, people)
1 cup heavy cream
Salt and fresh ground pepper to taste.

1. Place everything in crockpot EXCEPT the heavy cream and the noodles. Cook on high for 6 hours.
2. An hour before serving, add the cream and the noodles.

White Chili with Black Beans

It is FINALLY fall here in Los Angeles! (Which means it is only supposed to be 75 today, I am in jeans and a long sleeved shirt--WOO HOO!!!) Time to break out some good crock pot recipes!

3 T butter or oil
1 cup chopped onion
1 garlic clove, minced
1/4 c. flour
1 T ground cumin
3/4 t salt
1/4 t crushed red pepper (optional)
2 c milk
1 pkg frozen white corn
1 15.5 oz can great northern beans or white kidney beans, drained and rinsed
1 15.5 oz can black beans, drained and rinsed
1 14.5 oz can chicken broth
2 c chicken breast, cooked and cubed
1 4 oz can diced green chilies

Combine in a Crock-Pot and cook on low until done.
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