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

Directions:

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!

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)