White Chili -this actually mostly Aunt Sarah's recipe

1/4 cup butter
1 onion
1/4 cup flour
6 cups chicken broth (I use 1 cup of water to 1 bullion cube)
2 whole chicken breasts (cooked and cubed)
2 cans of Northern white beans
2 to 3 cans of green chilis (mild if you want mild chili)
2 tsp. chili powder1 tsp cumin
1 tsp salt
1/2 tsp pepper
pinch of red pepper
1 1/2 cup half and half
1 1/2 cup milk
1 1/2 cup monterey jack cheese grated
1/2 cup sour cream

saute the onion in melted butter. add flour to create a paste, add chicken broth and stir constantly until you have a smooth thickened base. add spices, beans, chicken and chilis. I like this part of my soup to be kind of thick, if I want it thicker I melt 2 tbsp of butter and add 2 tbsp of flour and stir it into soup (lion house roux) When you like the thickness add half and half, and milk. You can keep this warm in crock pot until you are ready to serve. Just before serving add cheese and sour cream. If you want chili to have more flavor add a little more of each spice. If you want chunkier chilli add more chicken or beans or both. Serve with corn chips

Chunky Crock Pot Apple Sauce

wash and peel enough apples to fill your crock pot at least half full. Sprinkle with sugar and Cinnamon. Put 1/2 cup of water in crock pot, set on low and let cook over night. In the morning turn off crock pot and mash with kitchen tool. I serve this over whole wheat pancakes. It is one of my kids favorite breakfasts. And it makes a wonderful aroma to wake your house up to. I actually use raw sugar, but any sugar would work, just don't use too much to keep it on the healthy side.


Maralee Powley

A GOOD LAUGH

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RACHEL GOULD 23 MONTHS!

Peanut Butter and Jelly Thumbprint Cookies

Peanut Butter and Jelly Thumbprints
Martha Stewart

These cookies take their flavor cues from the lunch-box favorite. Any jam or jelly can be substituted for raspberry.
Ingredients
Makes 40
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup smooth peanut butter
4 ounces (1 stick) unsalted butter, softened
1/3 cup packed light-brown sugar
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 teaspoon pure vanilla extract
1/2 cup raspberry jam
Directions
1.Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda, and salt. Beat peanut butter and butter with a mixer on medium speed until smooth. Add sugars, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.
2.Scoop level tablespoons of dough, and form into balls. Roll each ball in granulated sugar, and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
3.Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden, 6 to 7 minutes more. Transfer sheets to wire racks, and let cool completely.
4.Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 teaspoon into each indentation. Cookies can be stored in a single layer for up to 1 week.

Peach Pie Inserts--Wendy Jones

4 quarts fresh sliced peaches
31/2 C sugar
2 t Fruit Fresh
1/2 C lemon juice
2 T tapioca
1 t salt

Mix dry ingredients. Add lemon juice and peaches.  Pour into foil lined pie (makes enough for 4 shallow pie dishes) dishes and freeze.  Take out of freezer when frozen and put them in gallon sized Ziploc bags.  When ready to use take out of freezer, allow to sit at room temp for a couple minutes then peel away foil.  Make your favorite pie crust and put into pie dish.  Insert frozen peach insert (already in form) and bake at 425 degrees for one hour.

Crockpot Lasagna

12 lasagna noodles, uncooked
1 lb ground beef, browned and drained
1 tsp Italian seasoning
1-28 oz jar spaghetti sauce
1/4 C water
1-16oz carton cottage cheese
2 C mozzarella cheese, grated

Break noodles in half. Place half of the noodles in the bottom of greased 4 quart slow cooker.  Stir Italian seasoning into meat and spread 1/2 over the noodles already in crock pot.  Then layer 1/2 of the sauce and water, 1/2 the cottage cheese, and 1/2 of the mozzarella cheese over beef.  Repeat layers.  Cover and cook on low heat 4-5 hours.  Do not cook for more than 5 hours.  Makes 6-8 servings.  Serve with a green salad

Chocolate Oatmeal Bars

Mix:

1 C Brown Sugar

1 C Granulated Sugar

1 C Butter

2 Eggs

Then add:

2 C Flour

3 C Oatmeal

1 tsp. Baking Soda

Press 1/2 - 3/4 of the mixture into the bottome of a 9" x 13" pan.

Over low heat, in a small saucepan melt:

6 oz Chocolate Chips

1/2 C Butter
1 tsp. Vanilla
1 can Sweetened Condensed Milk

Pour the chocolate mixture in the 9" x 13" pan over the oatmeal mixture. Sprinkle the remaining oat mixture over the top. Bake @ 350 degrees for 30 minutes. Allow to cool before cutting.

To get these to turn out just right, I line the bottom of the pan with parchment paper so they are easier to slide out ( I cut them once they are out of the pan and on a cutting board). Also, if you have time, let them sit overnight, it will allow them more time to set. Otherwise they are very very gooey!