Monday, February 28, 2011

White Chicken Chili

Ingredients:
2 cups diced chicken (oil to saute)
2 cans great northern beans (white kidney beans)
2 cups sour cream
1 can cream of chicken soup whisked together with
1 c half-and-half
1/2 cup water or chicken broth
1 tsp cumin
1/2 cup diced onion
1/2 cup diced green pepper
1 can green chilies
sea salt to taste

Directions:
Saute chicken, onions & peppers in 1T oil. Add to pot all the rest of the ingredients, stir and simmer until heated through.

Sunday, February 13, 2011

Chocolate Silk Pie

1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped

TOPPING
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

*From Taste of Home Magazine

Friday, February 4, 2011

Valentine's Day Inspiration

What special things do you do on Valentine's Day for your family? I have a friend who used to make a special dinner of heart-shaped meatloaf and corn muffins, pink mashed potatoes, and red kool-aid. I'm not sure I could handle the pink mashed potatoes. Now that my kids are getting older, I feel it's time to step it up a bit.

Thursday, February 3, 2011

Mom's Red Velvet Cake

Since Valentine's Day is around the corner, I thought I would repost my mom's amazing Red Velvet Cake. My aunt makes this every Christmas, but it's just not the same. I know that most red velvet recipes call for cream cheese icing. This one has a buttercream icing. It is divine!

1 large bottle of red food coloring (1 oz)
water (refill the food coloring bottle with water)
3 tsp cocoa
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup buttermilk
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp vinegar
1 tsp baking soda

Preheat oven to 325 degrees. Combine food coloring, water and cocoa in a small bowl. Set aside. Combine Crisco, sugar, eggs, vanilla, buttermilk, flour and salt in large bowl. Add color mixture and mix. Add vinegar and baking soda. Blend together. Bake in 2 9" cake pans that have been greased and floured at 325 degrees for 35 minutes.

Buttercream Icing

1/4 lb butter
8 tbsp Crisco
2 tsp vanilla
3 tbsp flour
2 cups powdered sugar

Beat ingredients until creamy and white. I double the icing recipe to make sure I have plenty. One recipe is just not quite enough.