White Bean and Chicken Chili

Ingredients:

3 tbsp. olive oil
2 boneless skinless chicken
1 med. onion, chopped
4 cloves garlic minced
1 med. jalapeno pepper seeded and chopped
2 tsp. dried oregano
1 tsp. ground cumin
2 15-oz cans white kidney beans, drained and rinsed under cold water
3 C canned low sodium chicken broth
½ c minced cilantro leaves (optional)
2 C shredded sharp cheese
Directions:

Lightly spray 4 to 6 qt slow cooker with vegetable oil cooking spray. Heat 2-tbsp. olive oil in a large nonstick skillet over med. high heat. Add chicken breasts and cook until no longer pink on outside, about 5-6 minutes. Remove and place in slow cooker. Add remaining 1 tbsp. oil to skillet and cook onion, garlic, jalapeno pepper, oregano and cumin 7 to 8 minutes or until soft. Place in slow cooker.

Add white kidney beans and broth. Stir to combine. Cover and cook on low heat setting 7 to 8 hours or until the chicken breasts are very tender and shreds easily. Shred chicken breasts using two forks; this can be done in the slow cooker and removed and added back in the slow cooker. To thicken chili, mash some of the beans against side of pot with back of a large spoon. If desired, garnish with cilantro and cheese and serve with crackers or tortilla chips. Makes 6 servings.

Recipe from "Slow Cookers for Dummies" picture from my Kitchen.

Another Pumpkin Bread Recipe

I made this pumpkin bread recipe instead of using loaf pan I decided I would rather have pumpkin cupcakes so I added some cheese icing to these muffins. I took these to work for Halloween and everyone loved them.

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Recipe from www.allrecipes.com; picture from my kitchen

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Makes about 3 1/2 dozen

Ingredients
2 ½ cup ap flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
pinch nutmeg
½ cup butter, room temperature
1 cup white sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips or raisins

Directions
Preheat oven 350F. Line two baking sheets with parchment.Whisk together flour, leavening, salt and spices.
In a large bowl, cream the butter with the sugars. Beat in egg, then vanilla, then pumpkin. Add flour mixture and stir until just incorporated. Stir in chocolate chips and pecans, if using.
Drop by tablespoons and bake for 12-14 minutes at 350F. Bake them until they’re lightly browned at the edges, but not dark.
Remove to a wire rack to cool.

Recipe from Amber's Delectable Delights, Picture from my kitchen

Pumpkin Cranberry Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh or frozen cranberries

Directions:

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.

FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Recipe from Libby's, Picture from my kitchen

Sweet BBQ Chicken Kabobs

Ingredients:
1 lb. boneless skinless chicken breasts, cut into 1 1/2 inch pieces
2 cups 1 1/2 inch fresh pineapple chunks
1 each: red and green pepper, cut into 1 1/2 inch chunks
1/2 cup original BBQ sauce
3 Tbsp. frozen orange juice concentrate, thawed

Directions:

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

Recipe from Kraft Food and Family Magazine Picture from my kitchen

Crockpot Salsa Chicken

Ingredients

4 chicken breasts - put in frozen if you’re worried about overcooking

1 can cream of mushroom soup

1 packet reduced sodium taco seasoning

1 16 oz jar salsa

1 can corn (I didn’t use corn)

1 can rinsed and drained black beans

1 cup reduced fat sour cream
1 Bag of Nachos

Directions

Mix soup, salsa, and taco seasoning together and pour over chicken. Cook on low for 8-10 hours. Before serving, shred the chicken, add corn, beans, and sour cream. Cook for a few more minutes until everything is heated through. Serve with tortilla chips or in a tortilla.

Pumpkin Roll

Ingredients:

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pure pumpkin
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions:
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Recipe from Libby's Picture from my house