I have enjoyed bringing out some fall recipes and adding new variety to our menu. Here are a few I have made lately.
White Chicken Chili
4 chicken breast cooked and cut up (I like to cook them in the crock pot)
1 Tbs. oil
1 chopped onion
3 cloves of garlic, chopped
5-6 cans of great northern beans
1-2 cans of light red kidney beans(optional but I like the added color)
1 can of green chilies
3-4 cans of chicken broth
Salt, pepper, white pepper,cumin, and chili powder to taste.
Saute onion and garlic in oil. Add in chicken, beans, green chilies broth, and seasonings. Heat through and serve. Also works great in the crock pot.
Serve with sour cream and Monterrey Jack cheese.
Dill Bread
1 pkg yeast
1/4 cup warm water
1 cup of cottage cheese- lukewarm
2 Tbs minced onion
1 Tbs. dill seed
1 tsp. salt
1/4 tsp. baking soda
1 egg
21/4 -21/2 cups flour
Mix yeast and water and set aside. Mix cottage cheese, onion, dill seed, salt, baking soda, and egg. Then add yeast mixture. Add in flour until stiff. Let rise 1 hour or until double. Punch down and put in a greased, round baking dish. Let rise again for 30-40 minutes. Bake at 350 for 30-40 minutes.
Pumpkin Crumb Bars
I got this recipe from my sis-in-law Glenda
1 15 oz can of pumpkin
12 oz can evaporated milk
3 large eggs
11/2 cup sugar
1 t. cinnamon
1/2t. salt.
1 yellow cake mix
1/2 cup chopped pecans
1 stick melted butter
Mix first 6 ingredients together and put in greased 9x13 in. pan.
Sprinkle with yellow cake mix and pecans.
Drizzle with butter.
Bake at 350 for 50-55 minutes.
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2 comments:
These look great! I have some frozen chicken in my freezer and have been trying to come across a new recipe that I could use it in - and then I looked at your blog and there it is!:) Thanks for sharing!
the pumpkin bars are out of this world but then I like pumpkin anything. This will definitley be added to our holiday menu.
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