White Chili

1 large onion chopped
2 cloves garlic
2 tsp olive oil
4 cups cooked chicken, chopped
3 cans white beans (Caneli's or Great Northern)
4 cups chicken broth
1 can diced green chiles
2 tsp cumin
3 Tbsp lime juice
chopped cilantro

Saute onions and garlic in olive oil until onions are clear. Then add all remaining ingredients. Cook on medium heat for about an hour.
Optional: Garnish with tortilla chips and cheese

From the Kitchen of Kelly

Inexpensive Marshmallow Fondant

From Allrecipes.com

INGREDIENTS

• 1/4 cup butter (or shortening...I find that shortening is easier to work with)
  
• 1 (16 ounce) package miniature marshmallows
• 4 tablespoons water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divided

DIRECTIONS

1. Place the butter in a shallow bowl, and set aside.
2. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
3. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
4. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

I love how easy and CHEAP it is to make this fondant. I am a total novice at cake decorating but I had fun trying it out. Here are some tips:

When trying to cover a whole cake, roll it out on wax paper with a rolling pin covered in powdered sugar (use the sugar like you would flour in other recipes basically). Then lay it on the cake and peel the wax paper off.

You can use a moist finger to smooth the fondant as you need, or a smooth frosting knife.

It cuts better with a knife that is not serrated in anyway.
Do not make the mistake I made. If you are using white fondant, then do not use chocolate frosting underneath. It shows easier.

To color the fondant just knead in a couple of drops of food coloring or gel as desired.
If it is too stiff to work with after you have stored it in the fridge and let it warm up to room temp. then stick it in the microwave for 5-10 seconds.

Do not store a finished cake in the fridge. Store it covered at room temp. for three days tops. I hear the fridge can build up moisture underneath the fondant and make it go bad faster.

Comment if you have more questions. If you try it...post it on your blog and let us know by commenting as well! Have fun!

Chicken Enchiladas

My husband's favorite dinner is chicken enchiladas. This recipe is really easy and yummy to make!

2 cups boiled chicken, cubed
3 cans Cream of Chicken Soup
1 pckg. of cream cheese
1 can green chilies
1 16 oz. container of Sour cream
1 pckg. plain tortillas
2 cups grated cheddar cheese


Mix chicken, 2 cans of cream of chicken soup, cream cheese, sour cream, and green chilies together. Separate mixture into tortillas. Place filled tortillas in a 9x13 pan. Add the last can of cream of chicken soup to left over filling and pour over enchiladas. Cover with grated cheese and bake at 350 for 40 minutes. For the last five minutes of baking time, turn your oven to the broiler and allow the cheese to brown just a little on top and enjoy!


From the Kitchen of: Megan

Zucchini Cookies

1/2 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 c. raw unpeeled zucchini, grated (If you use some you've frozen, just let it thaw & do not drain the water/juice that's in the bag).
2 c. flour
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 tsp. soda
1 c. raisins or chocolate chips (optional)
½ - 1 c. chopped nuts - doesn't matter what kind (optional)

Mix dry ingredients together in a medium sized bowl and set aside. In a Bosch, Kitchenaid, or large bowl (using hand beaters) cream the shortening and sugars, then beat in egg. Next add zucchini and mix until incorporated. Sift in the dry ingredients and mix well. Stir in raisins/chocolate chips and nuts by hand. Drop onto ungreased cookie sheet & bake at 350 for 15 min.

These cookies taste almost like pumpkin chocolate chip and are a great way to use up your zucchini!

From the Kitchen of: Tannie

Porkchops with Tomatoe Relish

3 small tomatoes, diced
6 green onions
3/4 cup cucumber, diced
3/4 cup Russian dressing
6 tsp white vinegar
3/4 tsp dried tarragon leaves
1 1/2 tsp prepared mustard
4 pork chops

Mix tomato, cucumber and onions in a small bowl. Mix dressing, vinegar, tarragon, and mustard in a seperate small bowl. Stir 3/4 of the dressing mixture into the tomato mixture.
Broil pork chops. Brush with remaining dressing mixture. Serve with tomato relish. We like to put the relish on the pork chop and rice!

From the kitchen of Kelly.