Chicken Chili

Cold and rainy weather- definitely time for chili! I make mine in the crock pot and let it do all the work! I have a different recipe that calls for pineapple and I really like the combination of the spicy chilies and the sweetness of the pineapple so I threw some in too- but I usually make it without.

Ingredients:

1 chicken breast

1 can pinto beans; drained and rinsed

1 can kidney beans; drained and rinsed

1 can chili beans with sauce

1 can diced tomatoes

1 small can tomato sauce

1 small can tomato paste

1 small can diced chilies

1 small can pineapple with juice *not usually in but I tried this time*

1 chili packet or add your own seasonings

Directions:

Place all ingredients in a greased crock pot. Cook on low 7-8 hours or on high 3-4 hours. Take out the chicken and cube it. Place back in crock pot.

Garnish with cheese, sour cream, or tortilla chips. I like to put rice in my bowl then top with the chili.

Serves 4-6

Spaghetti Squash Chicken Casserole

I got a spaghetti squash as part of my Bountiful Basket last weekend and didn't quite know what to do with it or how to cook it. Lucky it came with directions claiming it is "The Fun Squash"- I was excited to try.

It said it comes out like spaghetti noodle so I made it into a casserole dish in place of the noodles. Per the instructions- I cut it in half- NOT FUN SQUASH!!! I was told after if you put in the microwave a couple of minutes, it will be easier to cut open.

I scooped out all the stuff inside and putting it cut-side down, baked it in the oven for 55 minutes at 350. While that was baking, I put together the rest of the ingredients so I can put it together when the squash was ready.

Ingredients:

garlic salt

1 chicken breast; cooked and cubed

1 c. sour cream

1 can cream of chicken soup

1/2 c. shredded cheese

1 box stuffing

1 c. chicken broth

Directions:

After the squash is cooked, take a fork and scoop all the squash out- it really did look like spaghetti noodles! Spread the squash in a greased 13x9 dish and season with the garlic salt. In a separate bowl, combine the sour cream, cream of chicken soup, chicken, and cheese until blended. Spread evenly over the squash. Sprinkle the dry stuffing mix over top and drizzle the chicken broth over top.

Bake at 350 for 45-55 minutes.

Serves 4

I was actually surprised at how much I liked this! I have never eaten a spaghetti squash- which is why I used garlic salt- I wasn't sure if it would work- and it did! I even tried some squash without the casserole on top and I did like it- YAY! My mom got a squash too and this morning when I was over there I was tempted to take theirs! Something I would make again.

Baked Chicken with Vegetables

My go-to quick dinner! We were running around all day and I wanted something "good" before I left with Riley to Scouts- so I threw a chicken breast in the oven and chopped up some vegetables I had on hand. Cranked the oven to 450 and it was done in no time!

Ingredients:

4 baking potatoes- cleaned and diced

1 yellow squash- diced

handful of baby carrots

3 tomatoes- diced

Pre-heat the oven to 450 and spray a cookie sheet with cooking spray. Toss vegetables with garlic salt and pepper. Bake for 35-40 minutes or until tender.

I put a chicken breast in a baking dish- seasoned with garlic and red pepper. Bake in oven 25 minutes or so at 450 and cube chicken when no longer pink. (I put it in the oven with the vegetables so it would cook at the same time.) Mix chicken with baked vegetables and serve.

I love sauces so I always put a little on mine. I used the Orange Sauce- it has a little bit of a kick but not too spicy.

Leftover Turkey Enchilada

I had some turkey leftover from when I made our turkey this year for Thanksgiving so I made Bird Chili using that. I get into these moods and make the same thing over and over again... my poor husband is such a good sport when it comes to my experimenting cooking.

That was 2 nights ago. I usually individually freeze my leftovers for lunches for me during the week but I was really wanting enchiladas so I used the Bird Chili for my filling. It turned out really good! I like how spicy it was combined with the enchilada sauce I poured over it- and topped it off with some sour cream and salsa. Super easy- especially with not having to make the filling!

Ingredients:

5-6 flour tortillas

Bird Chili for filling

1 can enchilada sauce

1 c. shredded cheese

Directions:

Put a scoop of filling in each tortilla. Roll up and place seam down in a greased baking dish. After all tortillas are done, pour enchilada sauce over and top with cheese. Bake at 350 for 35-45 minutes. Top with sour cream and salsa.

Serves 4

Refrigerator Pumpkin Bran Muffins

My boys love muffins- especially these pumpkin ones. I like to double the recipe and it's nice to just grab the batter out of the refrigerator and pop them into the oven real fast!

Ingredients:

2 c. whole bran cereal

1 1/2 c. buttermilk**

1 c. canned pumpkin

1/2 c. applesauce

2 tsp. orange zest; grated

2 eggs

2 1/2 c. flour

1 1/2 c. sugar

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. pumpkin pie spice

1 c. rasins or dried fruit or chocolate chips- I do not add this to the batter until I am ready to bake- I add 1/2 tsp. to each muffin well

** I make my own buttermilk**

Add 1 tbsp. of lemon juice to 1 c. milk and stir

Let sit for 5 minutes then add to bowl- to make 1 cup

Directions:

In a large bowl, combine the cereal and buttermilk. Let stand for 5 minutes to soften cereal. Add pumpkin, applesauce, orange zest, and eggs; blend well. Stir in flour, sugar, and spices. Fold in dried fruit or chocolate chips if you would like to add it now. Batter may be baked immediately or stored up to two weeks in the refrigerator in a tightly covered container.

To bake in oven, preheat oven to 400 degrees. grease or line muffin pan with muffin papers. Fill each well 3/4 full. This is where I add my chocolate chips to each muffin well. Bake for 18-22 minutes of making regular size muffins; 16-20 minutes if making mini- muffins.

Serves: several dozen

Almond Cake

I hosted Bunco this month and wanted to have LOTS of SUGAR!!! I had my cousin, McKinna make her famous cupcakes and chocolate covered pretzels. I made some sugar cookies and my almond cake.

I threw this picture in- before pouring the batter into the cookie sheet- it needs to be greased with shortening and flour. I did the flour part outside to avoid the mess!

Almond cake out the oven!

Lots of frosting- I did orange for my autumn theme. It doesn't need to be frosted to the edges- I cut away from that so it's nice and even. (My boys get the edges!)

Cut into finger sized pieces.

Ingredients:

2 c. sugar

3/4 c. real butter

1/2 c. shortening

3/4 c. milk

4 eggs

2 1/4 c. flour

2 tsp. almond extract

In a mixer, cream the sugar, butter, and shortening. Add the eggs, milk, and almond extract and mix well. Slowly add the flour 1 cup at a time until well blended. Pour into greased and floured pan. Bake 20-30 minutes; until the edges are brown; at 350.

Cool completely.

Frosting:

3/4 c. real butter; softened

1-2 tbsp. milk

3 c. powder sugar- or more

1 tsp. almond extract

food coloring

In a mixer, add the butter, milk,and almond extract. Add the powder sugar 1/2 cup at a time until it is the consistency you want. Add food coloring for color and frost cake.

Serves: 20-25

Baked Acorn Squash with Apples and Brown Sugar

I did my first week of Bountiful Baskets and was so excited to try vegetables I would not usually buy. Like this. Acorn squash. I pulled up a couple of different recipes off the internet and combined 2 that I really liked. I do not like acorn squash- but I tried it! Brad really liked it- but he likes stuff like this.

Ingredients:

1 acorn squash; cut in 1/2

1 apple; cored and diced

2 tbsp. brown sugar

2 tbsp. butter; softened

2 tbsp. maple syrup

Directions:

Pre heat oven to 400.

Scoop the seeds and stringy pulp out of the squash and discard. Place them on a baking sheet, cut side up. Rub the inside with the butter- 1 tbsp. on each. Fill the squash with the apple. Drizzle 1 tbsp. of the syrup over each one- then sprinkle on the brown sugar.

Bake in the oven for 1 hour until the squash is tender when pierced with a fork.

Serves 2.

Chicken Enchiladas

I found a version of this years ago- I don't know where but then changed it to what I like- I can never follow a recipe....

Ingredients:

1-2 chicken breasts

garlic to season the chicken

6-8 flour tortillas; depending on how much filling you use

1 c. shredded cheese- I used cheddar and pepper jack

1 c. cottage cheese

1 (8oz) cream cheese; softened

1 ( 4oz) can green chile peppers

1 can (10 oz) enchilada sauce

Directions:

Cook the chicken with garlic until no longer pink- then cube the chicken into small pieces. In a separate bowl, blend the softened cream cheese and the cottage cheese. Add 1/2 c. of the shredded cheese, the green chile peppers, and the chicken. Mix with fork until ingredients are blended.

Spray a rectangle casserole dish with cooking spray.

Place some of the mixture on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all the tortillas are filled. Spread the enchilada sauce evenly over the enchiladas. Sprinkle remaining 1/2 c. of cheese.

Bake for 45 minutes; covered; in oven at 350.

Serves 6

Bird Chili

One of the girls I worked with made this for a chili cook-off and I LOVED it! I asked for the recipe which I got today and had to make this immediately- luckily, I had all the ingredients on hand. I would have tried this in my crock pot- but I really really wanted to make it now- it was super spicy!

1 chicken breast

3 c. chicken broth

3 tbsp. ground cumin

2 tbsp. chili powder

1 tbsp. red pepper

lots of garlic!

2 (15.5 oz) cans great Northern beans; drained and rinsed

1 (4 oz) can chopped green chile peppers

2 1/2 c. water

1 1/2 c. long grain rice- not instant

1 c. sour cream

1 c. shredded Monterey cheese

Cook chicken breast in a large saucepan over medium heat. Add chicken broth, cumin, chili powder, red pepper, and garlic. I cube the chicken as it cooks.

When the chicken is no longer pink- add the beans, green chile peppers, water, and rice. Turn heat to high until it comes to a boil. Turn to low and cover. Simmer 20-25 minutes or until the rice is cooked. Add the sour cream and stir. Keep on low and simmer 5 minutes.

Serve with cheese sprinkled on top.

Serves 6