LaRon's Creamy White Chili

3 chicken breasts
1 1/2 tsp garlic powder
1 Tb oil
1 medium onion
3 cans great Northern beans
1 - 2 cups chicken broth
2 small cans green chilies
1 tsp salt
1 tsp oregano
1/2 tsp pepper
1 tsp cumin
1 cup sour cream
1/2 cup cream or milk

Drain and rinse beans. In large skillet heat oil, chicken, garlic powder, and onion until chicken is cooked. Add beans, broth, chilies, and spices. Bring to a boil. Cover and simmer for 30 minutes. Add sour cream and cream.

choco-cherry cheesecake bars

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
2 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1/4 teaspoon almond extract
3 drops red food coloring
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 cup butter or margarine
1/2 cup whipping cream

DIRECTIONS
Heat oven to 350°F.
In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown.
Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries.
Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes.
Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes.
Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars.
Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows.
Store in refrigerator.

Sour Cream Enchiladas

Julie P. alerted me to this recipe.  Her family reduced the amount of onions and proceeded to gobble the enchiladas up.  It uses bottled enchilada sauce for a very quick fix. Click here for the recipe.

Sour Cream Enchiladas

While Julie P. and I were waiting for the ward choir to arrive for an early morning warm-up I mentioned I smelled of etude parfum "browning brisket." Julie said hers was "sour cream enchiladas."  One thing lead to another and Julie revealed her recipe source, http://thepioneerwoman.com/cooking/2011/01/sour-cream-enchiladas/ Check it out for a step-by-step how to and nifty recipe printing.  The site is full of beautiful photos and Ree, the blogger, is a hoot!

This recipe calls for cilantro.  I love this herb. Two of my six kiddies hate it.  Majority rules.  I've got a great south window for wintering over this cilantro plant I dug up from the garden last Fall.  Try starting basil from seed in doors for those gourmet recipes of yours. Beware of cheap potting soil--it doesn't absorb water very well.  I know. I tried it.

Morning Glory Muffins

We served this at our Relief Society Board Meeting. Yummy!
Click here for the recipe.

Here's a link to a yummy sugar cookie recipe.  Click here for the sugar cookie recipe.You don't roll this out.  I used this recipe to build a pizza cookie for Jeffrey J's 18th birthday.  If you want to see the pizza cookie delivered to Jeffrey .  Click here. The video link is at the bottom of the post. Bon Appetite!

Marta Dorner's Black Beans

Black bean recipe

Water as required in recipe
2 cups of beans
1 TBS cumin
salt as needed
1 cup of your favorite salsa
1 TBS lemon juice
1 tsp paprika

Soak beans overnight and drain .
Place beans in stock pot and cover with water to about 3/4 inches above beans
Cook beans till soft.
Adjust amount of water for the desired consistency.
Combine beans with the rest of the ingredients and continue to cook until everything is heated through.

These beans can be enjoyed in a burrito, on rice, or on a salad. Anyway you want. Top with cheese, sour cream, avocados, or whatever you favorite topping is.

Questions? Call Marta at 785-8646.

Marta Dorner's Black Beans

Check back---Coming soon.

Luscious Lemon Bars

My daughter Shannon makes these all the time.  They are sooooo good!
Here's a link to the recipe:  Sinfully delicious lemon bars

Sweet Rolls to Die Forrrrr

Here's a new recipe I tried  because Bradley's book group in AP English needed FOOD. I doubled the recipe.  The whole family agrees these are awesome!  The recipe comes from Artisan Baking Across American by Glezer, 213.

To complete the sweet rolls drizzle and spread 1 T. of olive oil over the dough which you have pressed into a 18 x 6 inch rectangle on the counter. Spread 1/2 C. of brown sugar over the dough and then sprinkle cinnamon over the entire surface. Roll the dough jelly roll style and cut with a string into 12 rolls.

MotherKaren Makes a Green Smoothie

Click on this link to watch Karen make her version of a green smoothie.
MotherKaren makes a green smoothie

Sand Art Brownies (Brownies in a Jar)

Layer the following ingredients in the order given below in one wide-mouth quart canning jar.  Tap down between layers.

2/3       tsp. salt (scant ¾ tsp.)

½ C.      plus 1/8 c. flour

½ C.      semi-sweet chocolate chips

½ C.      vanilla flavored baking chips

1/3 C. cocoa

½ C.      flour

2/3 C. brown sugar

2/3 C. sugar

Walnuts to fill (approximately ½ C.)

Attach the following directions to the jar:

Combine contents of jar with 1 tsp. vanilla extract, 2/3 C. vegetable oil and 3 eggs.  Pour into greased 9 x 9 pan and bake at 350 F degrees for 27-32 minutes.

To fill one dozen jars you will need approximately:

12 ozs. cocoa

42 ozs. each chocolate & vanilla chips

32 ozs. walnuts

50 ozs. brown sugar

5 lbs.    flour

5 lbs.    sugar

Helen's (whoever that is) Crockpot Vegetable Soup

Ingredients:
2 cloves garlic finely chopped
1/2 cup chopped onion
1/2 med. head cabbage, chopped (about 3 cups)
2 cups chopped zucchini, about 2 small
1 cup diced carrots
2 stalks celery chopped (1 cup)
1 28 oz canned tomatoes undrained
1 can black eye peas drained and rinsed well
1 can red kidney beans drained & rinsed well
1 pkg. 10 oz frozen chopped spinach, thawed and squeezed dry
4 cups low sodium chicken broth
4 cups tomato juice or V-8
2 tsp. dry basil, crushed
1 teaspoon salt, or to taste
1 tsp. dried oregano
1/4 tsp. pepper
a few drops hot sauce
grated Parmesan cheese
Preparation:
If desired, saute the onion in a little butter and oil before adding to slow cooker. Add to slow cooker, along with remaining ingredients. Cook 10-12 hours on LOW.

Whole Grain Baking at the Bosch Store in Orem

I thought you might like to check out this link to the class schedule at the Bosch store in Orem.  Most of the classes are free.
Bosch Store Class Schedule