Tuesday, December 6, 2016

White Bean Chicken Chili

White Bean Chili- Shersten Dallon

1 Tbsp. Oil
1lb chicken cut into cubes or 1 ½ c shredded
1 small chopped onion
2 garlic cloves, minced
2 cans Great Northern Beans, rinsed and drained
2 ½ c chicken broth
½-1 can chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1tsp. Dried oregano
1/4 tsp. pepper
1/4 tsp. cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a saucepan, sauté chicken, onion, and garlic in oil until chicken is no longer pink.  Add beans, broth, chilies, and seasonings.  Bring to a boil. Reduce heat and summer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips!

Or if using cooked chicken: Saute onions and garlic in oil. Add all but creams.  Bring to a boil. Reduce heat and simmer uncovered for 30 minutes.  Remove from heat and stir in sour cream and cream.  Tastes great with tortilla chips!

Sunday, December 4, 2016

3-2-1 Caramels

From Tiffeny Pickett

3 cups whipping cream
2 cups sugar
1 cup karo syrup

Don't try to rush the cooking. I put my stovetop between medium and medium high. You have to sit and stir the whole time (after it hits about 200). Takes 30-40 minutes. I love it though. I put on Christmas music, listen to a book on tape, or watch a Christmas movie from Netflix on my tablet.
Cook to Soft Ball, which in Utah is 230 degrees. Pour into a heavily buttered 9x13 dish.

(I found that on my Taylor thermostat it said 230, but on my digital it said 235)

Thursday, November 10, 2016

Raspberry Sticks

From the Lion House International Recipes cookbook

1 C butter
3/4 C sugar
1 egg
1 t vanilla
2 1/2 C flour
1/4 t salt
1-2 T water (if needed)
Raspberry jam

Cream butter & sugar until light and fluffy.  Add egg & vanilla, beat well. Sift flour and salt together; add to sugar mixture 1/3 at a time, mixing well after each addition. If dough is too stiff, add 1 or 2 T water. Wrap dough in plastic wrap and chill for an hour.

Preheat oven to 375. Shape 4 snakes the length of your cookie sheet. Press an indentation with your finger down the snake. Bake for 10 min. Remove from oven and fill indentation with jam. Put back in oven for 10-12 more minutes. Cool cookies on cookie sheet. Cut on diagonal.

Saturday, August 13, 2016

Edith's Rice and Sausage Casserole

1 c chopped celery
1 c chopped onion
1/2 c chopped green bell pepper
few sprigs of chopped parsley
1 lb pork sausage (also really good with Emily's recipe for turkey sausage)

Fry/saute together until vegetables are soft and sausage cooked Drain off fat.

In a large bowl, combine:
1 can Cream of Mushroom soup (Campbell's tastes the best)
1 soup can water
1 can Chicken Gumbo or Chicken with Rice soup (Campbells's tastes the best)
1 cup uncooked rice (white)

Add the vegetable and sausage mixture, stir well.
Pour into casserole dish and cover.
Bake 350 degrees for 1 hour (I have found that sometimes the rice isn't cooked enough, so add 15 - 30 minutes of baking time).

Thursday, April 14, 2016

Whole Wheat Bread

In Bosch, using whisk paddles, mix for 2 minutes:

5 c. warm-hot water
2 Tbs yeast
2/3 c. oil
2/3 c. honey or sugar
2 c. white or wheat flour (white will make it raise more here)

Sponge 10-30 min.

2 Tbs dough enhancer
2 Tbs salt

Mix and then change to bread hook, then add:
9+ cups more whole wheat flour, until dough pulls away from the sides and isn't too sticky.  (It should still be a little sticky).
Knead 8 minutes.
Preheat oven to 150 (or whatever lowest temp oven does).
Form dough into 5 loaves and place in sprayed bread pans.
Turn off oven and place all 5 loaves in the oven.
Rise 40 minutes in the oven (no need to cover dough)
Turn oven to 350 (keep the dough in) and bake for 30 min, covering with foil last 5 minutes if needed.

Tuesday, March 15, 2016

Hamburber Stroganoff

This is one of McKay's favorites.

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, chopped (or a few shakes of garlic salt)
1/2 to 3/4 t salt
1/8 t pepper
1 - 6.5 oz. can sliced mushrooms, drained (or 3/4 c. sliced fresh mushrooms)
1 can condensed cream of chicken soup
1 cup dairy sour cream or unflavored yogurt
4 oz. uncooked noodles, cooked and drained
snipped parsley

Cook and stir ground beef, onion, and garlic in pan until meat is brown and onion is tender. Spoon off excess fat. Stir in salt, pepper, mushrooms, and soup and heat to boiling, stirring constantly. Reduce heat and simmer uncovered 10 minutes.

Gradually stir in the sour cream and heat through. Do not allow the mixture to boil or cream may curdle. Spoon meat mixture over hot noodles and sprinkle with parsley.