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Slow-Cooker White Chicken Chili

2/2/2017

1 Comment

 
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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.
 
 
 
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The Best Homemade Baileys

12/20/2016

0 Comments

 
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.

 
 
 
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Favorite Fall Goodies-Caramel Corn and Oreo Balls...yummm

9/22/2016

2 Comments

 

Easy Puff Carmel Corn

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We love to share our favorite recipes with you, our valued clients! Here's a great fall recipe for kids and adults alike. Kids love it because there's no popcorn hulls to stick to their teeth, ....and it's easy to make!


Prep Time: 5 mins
Total Time: 50 mins
Servings: 15


​ABOUT THIS RECIPE
"Puff Corn can be found in the potato chip aisle of your grocery store. (The brand we have is Old Dutch, but I'm sure there are others.) Making caramel corn this way gives you great big "kernels" with no hulls or old maids. Quite addictive. Great at a party. Makes nice gifts too."


INGREDIENTS
1 (8 ounce) bags puff corn
1 cup butter (do not substitute)
1 cup brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda

DIRECTIONS
  • Place puff corn in a large roaster pan.
  • In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
  • Add the baking soda- this will cause the caramel mixture to foam up.
  • Stir well and remove from heat.
  • Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
  • Remove from oven, spread out onto wax paper to cool.

Fun and Yummy Halloween Oreo Balls

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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!

 

 ​

2 Comments

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