White Chicken Chili - Spark Recipes

1 tablespoons olive oil
2 pounds chicken breasts, boneless and skinless, diced into 1" cubes
1 onion, diced
3 cloves garlic, grated
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper
4 (15.5 oz) cans cannellini beans (white kidney beans) drained and rinsed
28 oz chicken stock, low sodium
2 cup frozen corn
2 (4 oz ) cans green chilis
1 lime
3/4 cup low fat, shredded monterey jack cheese.

Heat oil in a have saucepan over medium heat. Add chicken and onion. Cook until chicken is no longer pink, about 5-7 minutes. Add garlic cloves and spices, continue to cook for 1-2 minutes. Add beans and stock. Stir and simmer for 25 minutes. Add corn and green chilis, continue to simmer for 5 minutes. Remove from heat and squeeze lime into chili. Serve with 1 tablespoon of cheese per cup of soup.
For thicker chili, puree 1/4 of the soup before you add the corn.

Makes 12 servings.

Teriyaki Burgers - Taste of Home Cookbook (Green)

1 can (8 oz) water chestnuts, drained and chopped
1/3 cup teriyaki sauce
2 tablespoons chopped green onions
Salt and pepper to taste
1 1/2 pounds lean ground beef
7 hamburger buns, split
14 tomato slices
7 lettuce leaves

In a large bowl, combine the water chestnuts, teriyaki sauce, onions, salt and pepper. Crumble beef over mixture and mix just until combined. Shape into seven 1/2 inch thick patties.

Prepare the grill for indirect heat. Grill, uncovered, over indirect medium heat for 6-8 minutes on each side or until meat is no longer pink and a meat thermometer reads 160. Serve on buns with tomato and lettuce.

Makes 7 burgers.

Italian Cream Cake - Better Homes & Garden Cookbook

5 eggs
1/2 cup butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla
1 cup buttermilk or sour milk
1 cup flaked coconut
1/2 cup finely chopped pecans, toasted
1 recipe Cream Cheese Frosting (recipe to follow)
3/4 cup chopped pecans, toasted

Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 8-inch or 9-inch round cake pans; set pans aside. In a medium bowl, combine flour and baking soda; set aside.

Preheat oven to 350. In an extra-large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating, on low speed after each addition just until combined. Fold in coconut and the 1/2 cup finely chopped pecans.

Thoroughly wash the beaters. In a medium mixing bowl beat egg whites until stiff peaks form. Fold about 1/3 of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

Bake about 25 minutes for 9-inch pans, about 35 minutes for 8 inch pans, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

Place on cake layers, bottom side up, on serving plate. Spread with about 1/2 cup cream cheese frosting; sprinkle with 1/4 cup pecans. Top with second cake layer, rounded (top) side up. Spread with 1/2 cup frosting and sprinkle with 1/4 cup nuts. Place remaining cake layer on top, rounded side up; spread top and sides of cake with remaining frosting. Press remaining nuts into frosting around side of cake. Store cake in refrigerator for up to 2 days.

Makes 16 servings.

Cream Cheese Frosting

1 (8oz) package cream cheese, softened
1/2 cup butter
2 teaspoons vanilla
5 1/2 - 6 cups powdered sugar

In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

Easy Sunday Afternoon Chicken - The Everything One-Pot Cookbook

4 boneless skinless chicken breasts
1 10oz can cream of chicken soup
1/2 can water

Stuffing
1 1/2 teaspoons curry powder
2 tablespoons lemon juice
1 cup grated Cheddar cheese
1 cup mayonnaise
1 8oz package herb stuffing mix

Preheat oven to 350. Lay chicken breasts in bottom of a 9x12 inch casserole. Pour soup mixture over chicken. Mix remaining ingredients into stuffing mix. Top with stuffing mix. Bake 1 hour. If stuffing gets too brown, cover loosely with aluminum foil.

Makes 6 servings.

Buffalo Chicken Dip

2 - 8oz packages cream cheese2 cups shredded cooked chicken
1 cup grated cheddar cheese
1/2 bottle Frank's hot sauce
1 packet dry Ranch dressing

Mix all ingredients in a crock pot and heat until warm. Stir occasionally. Serve with tortilla chips.

Garlicky Bubble Bread - Gooseberry Patch Cookbook

2 eggs, beaten
3 tablespoons onions, finely chopped
3 tablespoons fresh parsley chopped
1 1/2 teaspoons garlic powder
1/4 teaspoon salt
5 tablespoons butter, melted
2 16 oz loaves frozen bread dough, thawed
1/2 cup grated Parmesan cheese

Whisk together eggs, onions, parsley, garlic powder, salt and butter until well blended.  Pinch off walnut-size pieces of dough and roll into balls.  Dip into egg mixture and arrange to cover bottom of a greased Bundt pan.  Sprinkle lightly with cheese.  Repeat, layering to fill pan.  Set aside, loosely covered, and let rise until double in size.  Bake at 350 for 30 minutes, or until golden brown.

Makes 10 servings.

Pumpkin Seed Dried-Cherry Trail Mix - 5 Ingredient Fix

2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
Coarse salt to taste
1 cup dried cherries or cranberries

Preheat oven to 300.

Line two baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds with the syrup until evenly coated.  Spread the nuts and the seeds out in an even, single layer on the lined baking sheets and season with salt.  Bake them, stirring several times with a spatula or wooden spoon, until just golden, about 20 minutes.  Cool the nuts and seeds completely on the sheet tray, then add the cherries and toss to combine.

Store the cooled trail mix in an airtight container at room temperature for up to 2 weeks.

Makes about 6 cups.