White Chicken Chili

It is officially fall so that means its soup and chili time! Mmmmm.

This week I tried a new recipe for white chicken chili. This one is a creamier version then what we normally have but we loved it. Even Hayden loved it. I wasn't even going to give it to him. I made him something else but he ate from Mike's bowl. Oops!

I think my favorite part of eating soup or chili is having good bread with it. My mom always has the best bread. It must come from shopping at 3 am or whatever horrid time she goes.

Here is the recipe:
White Chicken Chili

Serves 4

1 lb boneless skinless chicken breast, cubed

1 medium onion, small diced

1 T vegetable oil

2 cans cannellini beans

14.5 ounces chicken broth

2 4-ounce cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/4 tsp cayenne

2 garlic cloves, minced

1/2 cup half & half

8 ounce reduced fat sour cream

Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.

Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and half & half. Serve with cheddar cheese and additional sour cream to top.

I got it from this site: http://eatliverun.com/

Chocolate Pudding Crock Pot Cake

This is a great cake served warm with whipped cream or ice cream.

Ingredients:

* 1 pkg. two layer chocolate cake mix
* 3 oz. pkg. instant chocolate pudding mix
* 4 eggs
* 1 cup water
* 2 cups sour cream
* 3/4 cup vegetable oil
* 3/4 cup semisweet chocolate chips
* 1/4 cup milk chocolate chips

Preparation:
Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

Crockpot Dump Cake

On Labor Day we had 2 cakes...both made in the crockpot. One was a chocolate cake that I will post later. One was this one. Both are delicious. Feel free to try with other types of pie fillings.

Crockpot Cherry Dump Cake

1 (21 oz) can cherry pie filling
1 package yellow or white cake mix
8 tablespoons butter, cut up


Rub the slow cooker generously with some of the butter. Place pie filling in the slow cooker. Mix dry cake mix and remaining butter until crumbly, sprinkle over filling. Cover and cook on low for 2 – 3 hours. Serve warm in bowls.

Serve with ice cream or whipped cream.

Buffalo chicken dip

Everyone loves buffalo chicken dip. It is always gobbled up at every party. We had it twice just the weekend at a birthday party and then my labor day picnic. There are tons of different ways to make it but here is how I make mine.

Ingredients

* 1 (10 ounce) can chunk chicken, drained (I just use cooked chicken breasts)
* 1 (8 ounce) packages cream cheese, softened
* 1/2 cup Ranch dressing
* 1/2 cup and 1/8 cup hot sauce ( I only use franks)
* 3/4 cup cheddar cheese (shredded)

Mix all ingredients together (saving most of the cheddar cheese to bake on top). Top with rest of cheddar. Bake at 350 for 20 minutes. Serve with chips or crackers.



Adapted from this recipe:dip and a few others