White Chili

White Chili

You will need:
4 whole chicken breasts
3 1/2 cups of water
3 cups of chicken broth
2 tablespoons of oil
1 cup of chopped onion
4 cloves of minced garlic
2 4 ounce cans of chopped green chilis
1/2 teaspoon of Oregano
1/4 teaspoon of Cayenne Pepper
1/4 teaspoon of Cumin
2 16 ounce cans of Great Northern Beans
Salt and Pepper
Monterey Jack Cheese


1. Place Chicken breasts in large pot and cover with the cold water. Bring to a simmer. Simmer for 20 minutes, until the chicken is cooked through. Remove chicken and cool slightly; reserve cooking liquid. Shred chicken and add to cooking liquid. Add the chicken broth.

2. Heat oil in a skillet. Add onion and garlic and saute until softened, about 10 minutes. Add the green chilies, cumin, oregano, cayenne pepper, and salt and pepper to taste. Saute for about 2 minutes more. Add the vegetable mixture to the pot with the chicken. Add beans, bring to a boil. Lower temperature, and simmer for 1 1/2 hours.

3. Top each serving with Monterey Jack cheese.

Pumpkin Bread

Pumpkin Bread

You will need:
1 15 ounce can of pumpkin puree (I roast a pumpkin then puree it myself.)
4 eggs
1 cup of vegetable oil
2/3 cup of water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspooon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees. Grease and flour 3 7x3 inch loaf pans.

2. In a large bowl, mix together the pumpkin puree, sugar, eggs, oil, and water, until well blended. In a separate bowl, mix together flower, salt, baking soda, nutmeg, cloves, cinnamon, and ginger. Stir dry ingredients into pumpkin mixture, just until blended. Pour into loaf pans.

3. Bake for 45 minutes in the preheated oven. Loaves are done when a toothpick inserted in the center of the loaf comes out clean.

Cream Cheese Frosting

Cream Cheese Frosting

You will need:
2 (8 ounce) packages of cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In medium bowl, mix together the cream cheese and butter until creamy.
Add the vanilla, then gradually add the confectioners' sugar.
Store in the Refrigerator after use.

You can turn this into Chocolate Cream Cheese frosting
just add 1/4 cup or more of cocoa, depending on how rich you like it.

Crock Pot Lasagna

Crock Pot Lasagna

You will need:
1 lb of lean ground beef
1 23-28 ounce jar of spaghetti sauce
1 8 ounce can of no salt added tomato sauce
1 9 ounce package of no-boil lasagna noodles
1 16 ounce jar of Alfredo pasta sauce
3 cups of mozzarella cheese
1/4 cup of grated Parmesan cheese

1. Brown ground been in a large skillet until cooked through. Drain.

2. Spray a 4-5 quart crock pot with non stick cooking spray. Spread 3/4 cup of spaghetti sauce in bottom of the crock pot. Stir remaining sauce in with the ground beef.

3. Layer 3 lasagna noodles over sauce in the crock pot, breaking if necessary. Top with about an 1/8 of the Alfredo sauce, spreading evenly. Sprinkle with mozzarella cheese. Top with 1/8 of the ground beef mixture.

4. Repeat layering until you have no more lasagna noodles. The last layer of noodles should be covered with Alfredo sauce, mozzarella cheese, and beef. Top the cheese with the Parmesan cheese.

5. Cover; cook on low setting 3 1/2 to 4 1/2 hours. If desired, cut into wedges to serve.

I sometimes put extra mozzarella cheese on top and bake it in the oven, uncovered, for about 10 minutes at 425 degrees. Sometimes this causes the sides to become very browned. Watch this carefully.

I use Ragu Classic Alfredo Sauce for the Alfredo sauce.
I use Prego Garden Combo Spaghetti sauce for the Spaghetti sauce.
Sometimes I substitute extra Spaghetti sauce, or diced tomatoes for the no salt added tomato sauce.

Many people have told me this is the the best Lasagna they have ever had!

I love it and I think you will too.

Enjoy!