There is nothing more wonderful than to come home on a cold day and smell a pot of something delicious simmering away, ready to dive in and warm up!  Here is a delicious and easy twist from traditional chili.
This extra-cheesy, not-too-spicy white chicken chili preps in just 5 minutes. Enjoy!

​5 hrs to make, serves 12
Meat

• 1 1/2 lbs Chicken breast

Produce

• 1 Green onion
• 1 Lime, slices
• 1 can Old El Paso™ green chiles
• 1 Tomatoes
• 1 can Tomatoes with green chilies
• 1 can White or great northern beans

Canned Goods
32 oz Chicken broth
Baking & Spices

• 1/2 tsp Chili powder
• 2 cans Corn with peppers, canned
• 1/2 tsp Pepper
• 2 tsp Salt

Nuts & Seeds

• 1/2 tsp Cumin

Snacks

• 1 Tortilla chips

Dairy

• 8 oz Cream cheese
• 1 Mexican cheese
• 1 Sour cream

Directions

• Cut chicken in to bite-sized pieces and place in a slow cooker.
• Rinse and drain beans, add to slow cooker.
• Add all other ingredients except cream cheese and optional garnish ingredients. DO NOT drain corn or chilies.
• Simmer in slow cooker for 5 hours on low or 3 hours on high.
• Microwave cream cheese for 60 seconds to melt. Add to slow cooker and stir well.
• Serve with your favorite garnishes such as: shredded cheese, sour cream, chopped tomatoes, green onions, or tortilla chips.

 
 
 

I made this for our Salon Holiday Party and this recipe was highly requested by our guests!
It makes a wonderful gift and your guests will love it served at your holiday dinner party.
It’s super easy to make…make ahead a couple of days so the flavors meld. You can put it in some decorative bottles for gift giving. Sometimes I save some cool looking liquor bottles to use to store and serve my Baileys. I have bought 1 cup colored bottles and corked them and gave a mini bottle of Bailey's to each of my 6 of siblings for our family Christmas party.
 
Homemade Baileys Irish Cream
13 oz of whiskey (I use Canadian Mist)
2 oz Kahlua
1 can of sweetened condensed milk
1 cup heavy cream
1 cup ½ and ½
1 tsp. instant coffee
1 tsp chocolate syrup
 
Blend all together and pour into bottles and store in the fridge.
​Makes about 5 cups.
 
 
 

What a fun easy project to do with your kids or grandkids…
4 adorable and festive Halloween Oreo Balls — monsters, pumpkins, bats, and mummies; each made with 5 ingredients or less!
 
Author: Chelseas Messy Apron
Serves: 20





INGREDIENTS:

• 1 package (16 ounces) regular Oreos
• 1 package (8 ounces) cream cheese, at room temperature
• 1 bag (12 ounces) Candy Melts
• 18-20 Large Edible eyes

Refer to the link for individual versions: http://www.chelseasmessyapron.com/5-ingredient-halloween-oreo-truffles/
 

• Pulse the full oreos (no need to separate cream from cookie) in a food processor or blender until it is in crumbs.
• Using a hand held mixer, beat the Oreos and cream cheese together until well combined.
• Roll the mixture into balls.
• Chill the balls, covered tightly, for an hour in the fridge.
• Once the balls are chilled, melt the candy melts according to package directions. (This is technically another ingredient, but you may need a teaspoon (or a few) of vegetable oil to get the chocolate thin enough to dip in. Every chocolate is a little different so if needed, I'll just add the oil slowly until it coats the oreo truffles well.)
• Place a ball on a fork and then spoon the melted chocolate evenly over the ball. Tap the fork holding the ball to remove excess chocolate.
• Slide the ball carefully onto parchment paper and immediately (it hardens quickly) press and hold an edible eye into the center.
• Sprinkle the sprinkles on top of the ball.
• Allow to dry.

 
NOTES
Cook time refers to chilling time.

                                                                  ENJOY!
 
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