Well, here are 3 recipes that I tried this week. They were all delicious and easy. The first, pictured above, is a white chicken chili that I got from www.thecookingdivaideas.blogspot.com/. It was thick and good.
White Chicken Chili
1 lb. chicken, cubed
1/2 tsp. pepper1 onion, chopped
1/4 tsp. cayenne
1 1/2 tsp. garlic powder
1 tsp. salt1 TBSP. oil
1 tsp. dried oregano
2 cans great northern white beans, rinsed and drained
1 tsp. cumin1 can chicken broth
1 c. sour cream
1/2 c. whipping cream (or evaporated milk)
1 can chopped green chilies
Saute chicken, onion, and garlic powder in oil until chicken is done. Combine beans, broth, chilies and seasonings in large pot. Add chicken. Bring to a boil. Reduce heat. Simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and cream (or evaporated milk). This is very yummy and works great with breadsticks as a side.
This french bread was absolutely amazing! I don't think I will ever buy french bread from the store again. This recipe I got from Laura at Real Mom Kitchen(http://realmomkitchen.blogspot.com/. She made it to go with my Lasagna Rolls. It was a perfect combination! It was very easy to make and it turned out to be very light, not heavy like most homemade breads. Thanks, Laura for a great recipe, I love it!
2 ¼ cup warm water
2 Tbsp sugar
2 pkg. active dry yeast
1 Tbsp salt
2 Tbsp soft shortening or vegetable oil
6 cups flour
In large mixer (I just do it in my kitchen aid with the dough hook), combine water and sugar then sprinkle with yeast. Allow to soften. Add salt, oil, and half flour; mix well. Add remaining flour. Leave mixer in dough. Allow to rest 10 min. Stir dough down and allow to rest 10 min. Repeat until dough has been stirred dough 5 times. Turn dough on floured surface. Knead 2 or 3 times. Divide dough in 2. Roll each dough into 9x13 inch rectangle. Roll from long side and pinch edges. Place on baking sheet with pam or cornmeal. Cover and allow to rise 30 min. With sharp knives cut 3 gashes at angle on top of dough. Bake 400 degrees for 30 min, check at 20 minutes (It only takes 20 minutes in my oven).
I had to put a dessert at the end of this post! This was the easiest cheesecake I've every made!(I think its the first cheesecake I've ever made). My husband said it was better than the pumpkin cheesecake we'd had a couple weeks ago at The Olive Garden. Anyway, it was good and super simple. This recipe also came from http://www.thecookingdivaideas.blogspot.com/.
1 graham cracker crust
1 12 oz. cream cheese, softened
1/2 c. sugar
1 1/2 tsp. pumpkin pie spice
1 c. pure pumpkin
Mix the cream cheese, sugar and pumpkin pie spice on medium speed. Stir in pumpkin. Add eggs and mix until well blended. Pour into crust. Bake at 350 degrees for 40 minutes. Cool. Refrigerate for at least 3 hours.