Creamy White Chicken Chili
a la Mel's Kitchen Cafe

1 T oil
1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces (leave whole for crock pot method)
1/2 c chopped onion
1 1/2 t garlic powder, or 2 cloves fresh garlic, finely minced
2 cans (15.5 ounces each) Great Northern beans =, or cannellini beans, rinsed and drained
1 3/4 c chicken broth (14.5 oz can) 
2 cans (4 oz each) chopped green chilis
1 t salt
1 t ground cumin
1 t dried oregano
1/2 t pepper
1/4 t cayenne pepper
1 c sour cream
1/2 c heavy cream
fresh cilantro, for garnish
shredded cheese, tortilla chips, other toppings

Stovetop: in 4-5 quart pot, heat the oil over medium heat. add the chicken, onion, and garlic. Cook, stirring occasionally for 1-2 minutes, until the onion starts to soften (it's ok if the chicken isn't completely cooked) 
Add the beans, broth, chilis, and spices. Bring the mixture to a simmer and cook, uncovered, for 15-30 minutes. Remove from heat, stir in sour cream and cream. Garnish with toppings. 

For Crock Pot: Place chicken in whole, adding onions, garlic, beans, chilis and spices. Reduce the chicken broth to 1 1/2 c and add to slow cooker. Cook on low for 5-7 hours. 
Shred or cut up chicken. Mix together cream and sour cream in a separate bowl, and add to crock pot. Garnish to serve. 

 Mel's Kitchen Puppy Chow

2 c semisweet chocolate chips
1 1/4 c peanut butter
6 T salted butter
1 t vanilla
10 1/2 to 11 cups rice or corn chex (12 oz box) 
2 1/2 c powdered sugar
2 T cocoa powder

Combine chocolate chips, peanut butter, and butter and melt together. Stir in the vanilla. 

Place the cereal in a very large bowl, and pour the chocolate mixture over it. Let the cereal rest for 5-10 minutes, ging from wet and shiny to sticky. 

Whisk together the powdered sugar and cocoa. Put cereal mixture in a large paper bag, sprinkling the sugar mixture on top. Shake shake shake! 

 Scotcharoos
a la Salt and Baker

1 c light corn syrup
1 c sugar
1 c creamy peanut butter
5- 5 1/2 c Rice Krispy cereal

Topping: 
1 c butterscotch chips
1 c chocolate chips

In medium saucepan over medium low heat, stir the Karo syrup and sugar until it is no longer grainy. Do not let this mixture come to a boil. Once the mixture is hot, almost boiling, remove it from the heat and stir in peanut butter. Pour the hot mixture over the cereal, in a separate bowl. 

Transfer the mixture to a greased 9x13 baking dish and spread into an even layer. 

In a medium bowl, melt the butterscotch and chocolate chips. Pour the melted mixture over the cereal mixture. Let set- I use the fridge. 

 Waffle Cookies

Ham and Cheese Sliders

24 slices of deli honey ham

6 slices of swiss cheese, cut into fourths

1/3 cup mayonnaise

1 tablespoon poppy seeds

1 1/2 tablespoons dijon mustard

1/2 cup butter melted

1 tablespoon onion powder

1/2 teaspoon worcestershire sauce

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Cut KING'S HAWAIIAN rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

 Chocolate Banana Bread

1 c flour

1/2 c cocoa

1 t baking soda

1/2 t salt

1/2 c butter, melted

3/4 c brown sugar

3 large bananas

2 eggs

1/2 c sour cream 

1 t vanilla

1 c chocolate chips

1/4 c mini chocolate chips

Sift dry ingredients. Mix butter and sugar into a paste. Add bananas, then eggs one at a time, then sour cream and vanilla. Mix in dry ingredients. Fold in chocolate chips. 

Bake at 350 in bread pan (9x5) for 50-60 minutes. 

Sister Brigg's Bread

a la Val Briggs

Ingredients: (Makes 3 loaves)

2 Tbsp. yeast

3 cups warm water

1/3+1/3 cup honey

4+3 cups Kamut flour

1 Tbsp. salt

3 1/2 Tbsp. olive oil

Preheat oven to 350

Combine the yeast, warm water, 1/3 cup of honey, and 4 cups of flour in a mixer. Once combined, let rise for 22-24 minutes.

Then, add the rest of the flour and honey with the salt and oil. Let it mix for 5 minutes to knead it. Let it rise until it has doubled in size. Divide into pans.

Bake at 350 for 25-35 minutes

TIP: This bread is very dense and hearty. It has lots of flavor. It is more of an eating bread than say a sandwich bread. Also, I have never made this without Kamut flour, but this flour can be hard to come by and expensive. Follow your heart!

 Mrs. Cornejo's pancakes

1 1/2 c flour

3 1/2 t baking powder

1 t salt

1 T sugar

1 1/4 c milk

1 egg

3 T butter

Mix together dry ingredients. Add milk and eggs together. Make a well in the flour and add the milk and eggs mixture. Blend in the melted butter. Cook until golden brown. 

Julie's amazing scones

2 c flour
1 T baking powder
1/4 c sugar
1/2 t salt
6 T cold butter, cubed
3/4 c ricotta cheese
1/3 heavy whipping cream
1 c cherries, halved and pitted, about 20

Glaze:
1 T water
1/4 c powdered sugar

Pulse dry ingredients in good processor. Add butter chunks and pulse again. Slowly as cheese and cream, while pulsing. Gently good in cherries.
Roll out on
Bake 425 for 15 minutes. Drizzle glaze after they cool.

Peanut Butter Bars

3 T butter
1 c peanut butter
1/2 c Graham crackers
Less than 1 c powdered sugar

1 c chocolate chips
1/2 t coconut oil or butter

Brown butter until frothy and it smells nutty. Turn off the heat, and add peanut butter. Fold in crackers and sugar. Press into an 8x8 pan.

Melt chocolate and oil together. Pour over mixture. Refrigerate 1 hour.

Grand Floridian Chocolate Chip Cookies
Disney website

2 1\2 c flour
1 t baking soda
1\2 t salt
10 T butter (1 1\4 sticks)
1 c packed brown sugar
3\4 c powdered sugar
2 eggs
2 t vanilla
12 ounces semisweet chocolate chips

Preheat oven to 330°
Sift flour, salt and baking soda in large bowl and set aside.
Combine butter and sugars and cream until fluffy.
With mixer running, add eggs one at a time, then add vanilla. Mix until combined, scraping sides of the bowl.
Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
Scoop 1 tablespoon dough for medium cookies, 2 tablespoons for large onto ungreased baking sheet.
Bake until lightly golden, 10-12 minutes for medium, 12-14 minutes for large.

Ty's Puppy Chow Recipe
(The Not Stupid version)

1 box regular Rice Chex (12 oz)
1 1\2c semisweet chocolate chips
3\4 c peanut butter
6 T unsalted butter
1 1\2t vanilla
2 1\2c powdered sugar

You know the drill, melt butter, chocolate and peanut butter. Add vanilla. Pour over cereal, toss in bag with powdered sugar.

Note: Ty was annoyed at the recipe saying to only use 9 cups. That leaves 2 more cups of cereal. Use the whole box!
I disagree on unsalted butter. Use the salted, delicious kind.

Nutella Puppy Chow

1/2 cup butter
1 1/2 c chocolate chips
1 c Nutella
12 oz cereal (I like mixing cinnamon and corn, or honey nut)
2-3 c powdered sugar

Melt butter and chocolate chips. Remove from heat and stir in Nutella. Pour over cereal to coat evenly. Toss in paper bag with powdered sugar.

Pumpkin Spice Puppy Chow

5 cups of chex cereal (I like to mix rice and cinnamon) 

10 oz vanilla almond bark

2 T cinnamon

1 t nutmeg

1 t cloves

1 t allspice

1 t allspice 

1 c powdered sugar

Melt the almond bark on the stovetop, or in 30 second intervals in the microwave. Add all the spices in- you can eyeball it, i try for about 3-4 Tablespoons of whatever I have on hand. 

Pour over cereal and mix, then immediately toss in paper bag with sugar. 

I love to serve it with candy corn in it.  

Snickerdoodles
a la ME

1 cup butter
1 1/2 c sugar
2 large eggs
2 t vanilla
2 3/4 c flour
1 1/2 t cream of tartar
1/2 t baking soda
1 t salt

Cinnamon/sugar mixture
1/4 c sugar
2 T cinnamon

Preheat to 350

Cream butter and sugar for 4-5 minutes until light and fluffy. Add eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, soda and salt until just combined.
If time allows, wrap the dough and refrigerate fir 20-30 minutes.
Drop in cinnamon and sugar recipe and coat well. Use a spoon to coat for a second time.
Bake for 9-11 minutes.

Veggie Dip

16oz sour cream
16oz Mayo
1T parsley
1T minded onions
1T Lawry's seasoning salt
1/2t dill
1/2t worchestershire sauce
3-4 drops hot sauce (I used Chalula)

Chill for 2 hours before serving.

Money sauce
A la the haans

Put a little bit of olive oil in a sauce pan. Sautee rounded spoonful of dried chopped onion, Italian seasoning, garlic powder, with a pinch of black pepper and red pepper, just long enough to soften the onion up a little bit.
Melt a third a block of cream cheese, with 4 big spoonfuls of sour cream. Turn the heat down and pour in 4 cups of regular preggo. Shake some parmesan cheese in there. As a while bag of Costco meatballs that you've already cooked.

To Die For Carrot Cake
Moriah's Favorite

1 1\4 c oil or unsweetened applesauce
2 c sugar
3 eggs, room temp

2 c flour
1 t baking soda
1 1\2 t baking powder
1\2 t salt
1 t cinnamon
1 T ginger, cloves, any other spices. I used pumpkin pie spice!

2 c grated carrots
1 c shredded sweetened coconut
1 c chopped nuts, optional
1 t vanilla
1 c crushed pineapple, not drained, in juice

Frosting:
1\2 c butter, softened
8 oz cream cheese, softened
1 t vanilla
1 lb powdered sugar
Too with roasted pecans or coconut

Blend oil sugar and eggs. Add dry ingredients. Stir in last set.

Use 9x13, 2 9-inch pans, or 3 8- inch pans. Bake 350 for 35-40 minutes (only 25-30 for 8in pans). Let cakes cool in pan for 10 minutes, then move to cooling rack.
Whip up frosting. After frosting cake, it's best to refrigerate for an hour before serving.

Cinnamin swirl apple pie

1 box pie crusts, or make your own!
1/2 c + 2T sugar
2 t cinnamon
2 T butter, melted
2 T finely chopped pecans
6 c thinly sliced peeled apples
2 T flour
1/4 t salt

Press one pie crust into 12in pie pan. Keep in fridge until ready.
Mix 2T sugar and 1/2 t cinnamon. Roll out second crust to a 13x9 rectangle. Brush with 1T melted butter, and sprinkle with sugar mixture and pecans. (I also added brown sugar to make it more cinnamon roll like). Starting on the long side, roll tightly into a log and seal the ends. Refrigerate until firm, about 30 minutes.
Mix apples, 1/2c sugar, 1 1/2 t cinnamon, flour and salt until combined. Pour into empty pie shell.
Cut dough log into 40 slices. Brush top of pie with remaining melted butter.
Loosely cover with foil. Bake at 425 for 20 minutes. Uncover, and bake an additional 25 minutes until edges are golden brown and juices are bubbling.
Cool 2 hours before serving.

Never Fail Chocolate Cake
a la Mom

1/2 c shortening
2 c sugar
2 eggs
1 c milk
1 T vinegar
2 t soda
1/2 t salt
6 T cocoa
2 1/2 c flour
1 c boiling water

Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.
Bake 350 for 45-55 minutes. I love using a bundt pan!

Baked Chocolate Frosting

6 T canned milk
4 T cocoa
1 cube butter (1/2 c)
1 t vanilla
4 c powdered sugar
1 c nuts, optional

Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!