White Chicken Chili Soup

So, the other day on facebook, a friend commented on a friend of her's pin on pinterest (the beauty of social media!), a white chicken chili recipe.  I've never had white chicken chili and truthfully, had been a bit leery of it.  But this recipe seemed easy and with two cups of shredded cheese and a cup of sour cream I figured it must taste pretty good.  I'm so glad I tried it, another tasty recipe to add to the collection!  Since I'm lazy, I used two 10 oz cans of chicken.  Also, I opted for the Mexican blend cheese.  I brought it to a low boil and then reduced the heat to let the soup simmer for the 30 minutes.

4 cups chicken broth
4 15.5 oz. cans Great Northern Beans drained and rinsed
2 cups shredded chicken
1 small can diced green chilies
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. pepper
1 cup sour cream
2 cups shredded cheese Monterrey Jack or Mexican Blend

In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
Right before serving, stir in sour cream and cheese until it is all blended and melted.

Orange Julius

I have fond memories of when trips to the local shopping mall included a stop at the Orange Julius place.  This recipe was found in the Taste of Home Low-Fat Country Cooking cookbook.  I'm not sure it's exactly like the way they used to make it, but it's close and it's tasty.

1 can (6 oz) frozen orange juice concentrate, thawed
1 cup skim milk
1 cup water
1/4 cup sugar
1 teaspoon vanilla extract
10-12 ice cubes

In a blender, combine orange juice concentrate, milk, water, sugar, and vanilla.  Cover and blend until smooth.  With blender running, add ice cubes, one at a time, through the opening in the lid.  Blend until smooth.  Serve immediately.  Yield: 5 servings

Chicken Cordon Bleu Pasta

This isn't very good for you.  But OH is it worth it!

Lately I've been tweaking recipes, either because I don't have exactly what the recipe calls for or I want to jazz it up a bit.  Here is what I did instead:

• I never buy garlic salt, so I used minced garlic.  I think it was a little less than 1/2 tsp.
• I've never even heard of onion salt!  I chopped up 2 green onions from the garden instead.
• I use penne all the time.  I thought gemelli would be more fun!
• When I read this recipe I was surprised it didn't have any mustard in it.  So I added about 2 Tbsp of dijon.  I think the sauce would have tasted flat without it, so I highly recommend adding it.
• Next time I think I'd also add some thyme to it.

This recipe appeared in the September/October issue of Taste of Home.

Chicken Cordon Bleu Pasta

3 cups uncooked penne pasta
2 cups heavy whipping cream
1 8oz package of cream cheese, softened and cubed
1 1/2 cups shredded Swiss cheese, divided
1/2 tsp onion powder
1/2 tsp garlic dalt
1/4 tsp pepper
3 cups sliced cooked chicken breast
3/4 cup crumbled cooked bacon
3/4 cup cubed fully cooked ham
3 Tbsp dry bread crumbs

My additions:
2 Tbsp dijon mustard
1/2 to 1 tsp thyme
chopped green onions

Preheat oven to 350.  Cook pasta according to directions for al dente.  Drain.

Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally.  Stir in one cup of cheese, onion powder, garlic salt and pepper until blended.

In a bowl, combine chicken, bacon, ham, and pasta.  Add sauce.  Toss to coat.  Transfer to a greased 13x9 baking dish.  Sprinkle with remaining cheese and top with bread crumbs.  Bake, uncovered 18-22 minutes or until heated through.

Chicken Bundles

This recipe is actually called "Turkey Bundles," but I'm much more likely to use chicken in a recipe than turkey.  Unless, of course, it's Thanksgiving.

I did make a few changes to the recipe.  I added some carrots and peas.  I substituted celery seed for celery salt.  I used softened cream cheese and half the milk.  And instead of seasoned bread crumbs, I used plain and sprinkled a little poultry seasoning on top of each one.  Oh, and I hate water chestnuts.  So I skipped them.

Since I added the veggies and had some extra chicken, I went ahead and used all the crescent rolls to make eight.  The recipe calls for one 8 oz and one 4 oz tube of crescent rolls to make six, which is odd.

This recipe was in the October/November 2013 Taste of Home.

Chicken Bundles

4 oz cream cheese, softened
2 Tbsp whole milk
1/2 tsp dill weed
1/4 tsp celery salt
1/4 tsp pepper
2 cups cubed cooked chicken
1/4 cup chopped water chestnuts
1 green onion, chopped
2 tubes crescent rolls (one 8 oz and one 4 oz)
2 Tbsp butter, melted
2 Tbsp seasoned bread crumbs

1.  Preheat ove to 375.  In a large bowl, beat the first five ingredients until smooth.  Stir in chicken, water chestnuts, and green onion.

2.  Unroll both tubes of crescent dough and separate dough into six rectangles.  Press perforations to seal.  Place 1/3 cup of chicken mixture in center of each rectangle.  Bring four corners together above filling.  Twist and pinch seams to seal.  (The picture shows them this side up.  I make a mess out things when I seal them, so I prefer to put that on the bottom.)

3.  Place bundles on a baking sheet.  Brush tops with butter.  Sprinkle with bread crumbs.  Bake 15-20 minutes or until golden brown.

Blackberry coffee cake

I found this recipe years ago, when looking for a dessert to make with some blackberries I had (or that's how I'm remembering it anyway.  The name on allrecipes is odd, but the cake is amazing!  It's always a hit and it's easy!  You mix up the dry ingredients, cut in the butter (I use butter not margarine as it calls for), then put some of that aside for the crumb topping - isn't that easy!? - before mixing in the eggs and milk to make the cake batter.  Also, I always add more fruit than the 1 cup that it calls for.  Who doesn't like a bit more fruit!?  As some of the comments indicate, it does take longer than 25 minutes to bake through.  Check it at 25 just to be sure, but it generally takes closer to 50 in my oven.  The cake is very adaptable, I've used raspberries and frozen berries if they're out of season.

2 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup margarine
2 eggs, beaten
2/3 cup milk
1 cup blackberries

1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
2) In a large bowl, combine flour, sugar, baking powder and salt. Cut in margarine until mixture resembles coarse crumbs. Set aside 3/4 cup of crumb mixture, to be used as a topping for the cake. Mix eggs and milk together and then blend into remaining mixture in bowl.
3) Spread batter into prepared pan. Sprinkle blackberries evenly over the top. Sprinkle reserved crumb mixture over fruit.
4) Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Wells Cesear Salad

While I've seen many versions of Ceasar salad (I have a small cookbook devoted to them!), this is the version I almost always make.... Many, many years ago at college, while I worked in Dining Hall (as nearly all first years did), I saw one of the cooks making up a batch of Cesaer salad - which I should mention was always a hit when it was put out on the regular salad bar.  I took to making single servings of it for myself when I wanted it but it wasn't out, and then sometimes some friends asked for me to make it for them.  I brought the dish home and it's become one of my family favorites, particularly during holiday dinners.  Because I only observed her making it, I can't guarantee I didn't miss an ingredient, and this is one of those that I've *always* eyeballed.  I have no idea of quantities.

A heart of romaine lettuce (or leaves off a head, but a single heart from a package of 3 hearts makes a nice amount for a dinner for 4)
Some bacon bits - about a palmful, but to taste
Some grated parmesan cheese (using Kraft or store brand is fine), a couple three shakes, again to taste
Croutons, about half a package, give or take
Ranch salad dressing, a good amount, start light and then add as needed, feel free to experiment with other versions of ranch or try a creamy Ceasar

Tear lettuce into bite sized pieces, add bacon bits, parmesan, and croutons.  Pour in some salad dressing - mix well to combine, add more if needed.  Lettuce and croutons should be lightly coated.  Serve immediately.  Can be prepped ahead of time by washing and tearing the lettuce, adding the bacon bits and parmesan and storing bowl in the fridge.  Just before serving, add the croutons and dressing as the croutons will start to get soggy.

Summer Vegetable Cobbler

I have discovered the best recipe on the planet for zucchini. 

This recipe is PERFECTION.  It's patterned after a fruit cobbler, but it is savory.  It sort of reminded me of a meatless chicken a la king.

I tweaked it a little, based on what I had.  I used a green pepper instead of a red one, and a purple onion.  The biggest change I made was because my baking powder expired over 2 years ago.  Instead I used the Bisquick recipe for cheddar biscuits.  (2 cups Bisquick, 2/3 cup milk, 1/2 cup shredded cheddar -- I did use fresh basil too!)  I sprinkled a little bit of Parmesan over the top too.

The recipe suggests it is a vegetarian main dish.  I made it as a side dish.  But I could have eaten a whole plate of it!!!

It appeared in the June/July issue of Taste of Home magazine.

Summer Vegetable Cobbler

2 Tbsp butter
3 small zucchini and/or summer squash, sliced
1 small sweet red pepper, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
2 Tbsp flour
1 cup milk
1/2 tsp salt
1/4 tsp pepper

For biscuits:

1 cup flour
1 tsp baking powder
1/2 tsp salt
3 Tbsp cold butter
1/4 cup shredded Parmesan cheese
3 Tbsp minced fresh basil
2/3 cup milk

Preheat oven to 400.  In a large skillet, heat butter over medium-high heat.  Add zucchini, red pepper, and onion.  Cook until zucchini is crisp-tender, about 10-12 minutes.  Add garlic.  Cook 1 minute longer.

In a small bowl, whisk flour, milk, salt, and pepper.  Stir into pan.  Bring to a boil, stirring constantly.  Cook and stir 2-3 minutes or until sauce is thickened.  Spoon into a greased 8-inch square baking dish.

For topping, in a small bowl, whisk flour, baking powder, and salt.  Cut in butter until mixture resembles course crumbs.  Stir in cheese and basil.  Add milk.  Stir just until moistened.  Drop by rounded tablesoonfuls over filling.  Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.