Posts in category 'Recipes'

1lb boneless skinless chicken breasts
1 sweet onion diced (I chop mine in the food processor)
2 cloves of garlic minced
24 oz chicken broth (low sodium)
2 15oz cans great Northern beans drained & rinsed
2 4oz cans diced green chilies —
(I do mild, but you can do 1 hot & 1 mild)
1 11oz can white shoe peg corn
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half & half

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, & cayenne pepper. Top with diced onion, minced garlic, beans, green chilis, corn, chicken broth & cilantro. Stir. Cover & cook on low for 8 hours or on high for 3~4 hours. Remove chicken, shred & return to slow cooker. Add cream cheese, half & half, stir, co...

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1 stick butter, melted
1/3 plus 1/4 cup evaporated milk
1 box German chocolate cake mix (I use Duncan Hines)
60 caramels (Kraft unwrapped)
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar, sifted

Preheat oven to 350 degrees, spray 9x9 baking pan. In a mixing bowl, mix 1/3 cup evaporated milk, cake mix & melted butter, mix together (I use a mixer-it will be thick). Divide dough in half. Press half into the bottom of prepared pan, bake until slightly set, 8-10 mins., remove & set aside. While brownie is baking, in a double boiler, combine the caramels & remaining 1/4 cup evaporated milk, stir occasionally until the caramels are totally melted—pour mixture over the 1st baked layer spreading evenly. Sprinkle the chocolate chips all over the top. I use a piece of parchment paper & roll out the remaining dough into a square shape slightly smaller t...

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1 C sugar
1 t cinnamon
1 t salt
1 egg
1 t cold water
16 oz pecan halves

Mix together cinnamon, sugar & salt. In separate bowl, combine egg white & cold water & whisk until mixture is frothed. Coat pecan halves thoroughly with egg mixture, then add cinnamon sugar mixture & stir to coat. Place on a baking sheet covered with parchment paper. Bake at 200 degrees for 1 hour.

This makes a great hostess gift ~ they are great on salads (or if you know my dad just to eat).

This past year has been my year of "Hope" and "Blessings" Thank you all for being a special part.

2 1/2 — 3 Lbs Ground Chuck
1 cup onion chopped fine
4 16 oz cans petite chopped tomatoes
4 16 oz cans Veg-All
2 cans corn
1 large (46-64oz) tomato juice
2 beef Bouillon cubes prepared
2 t. seasoning salt
1 T. Basil (I add more)
1/4 cup sugar
salt & pepper to taste

Brown beef & onion in large pot, add all other ingredients & stir well. Simmer for about 2 hrs. Serve with your favorite crackers! Freezes great, this makes a lot.

I have had this recipe for about 30 years, it came from this little Diner in Chatham & is still one of my favorites.

2 lbs Seedless red grapes
8 oz sour cream
8 oz cream cheese
1/2 cup white sugar
1/2 brown sugar
1 c chopped pecans

Wash & dry grapes. Mix cream cheese & white sugar with mixer, add sour cream & mix on low speed ~ fold in grapes. Put mixture in your favorite
bowl. Chop pecans in food processor, add brown sugar, put on top of grape mixture, refrigerate several hours or overnight.

This is my cousin Holly's recipe & the 1st time I took it to our office Christmas party, I'm pretty sure my boss licked the bowl ~ please don't tell him I mentioned it!