Dinner Rolls/Cinnamon Rolls

DISCLAIMER: This is the BEST recipe I have used for roll/cinnamon dough. There is this lady in my moms ward who is a fantastic cook, and she finally gave me her dough recipe. You can use this for rolls or cinnamon rolls. It is SO good - works every time.

1. Cook 2 c. of milk in microwave (scald it) for 3 minutes

2. Put milk in mixing bowl (BOSCH) and add:

2 1/2 c. warm water

3 T. yeast

2 T. salt

2/3 c. sugar (or honey)

2/3 c. oil

(***Make sure you dont kill the yeast. I sometimes add the sugar or oil first then the yeast to make sure the water isn't too hot.)

3. Let sit for about 3 minutes until yeast looks foamy (you may need to jog it just once to mix it slightly.) If it gets slightly foamy then you'll know the yeast is alive and working.

4. Add flour little by little (10 cups)

5. Let mix for 10 minutes so it's kneaded well. Stop mixing JUST BEFORE dough cleans the sides.

6. Leave in bowl. DONT PUNCH DOWN. Cover with towel and put in warm place. (I put mine CAREFULLY in the microwave.)

7. Let rise in bowl for 1/2 hour or until doubles in size.

8. Make balls from dough in the bowl about 1/4 c. size.

9. Put on pan - close together. (5 on short end, 6 on long end).

10. Let rise again with towel covering them until doubled in size. (1/2 hour - hour). Can place in a warm oven.

11. Bake 350 for 15-18 minutes until golden brown.

12. Brush with butter while warm.

NOW...if you want to do cinnamon rolls....

After #7 (first rise). Roll out dough into a rectangle so dough is about 1/4-1/2 inch thick. Brush with melted butter, sprinkle with cinnamon and white sugar. (You can also do brown sugar if you want). And raisins and nuts (if you're making them for Rich :) )

roll up from long edge, cut with serrated knife about an inch or more thick. Place on pan, NOT TOO CLOSE.

Let rise again until doubled in size (or a little less).

Bake 350 until golden brown. (I think its like 15 -20 min.)

Frost with Frosting while warm.

Frosting:

Milk, cream cheese, butter, powdered sugar.

Cranberry-Pear Salad (AKA "Bryce's Salad")

This is Bryce's favorite salad, so we have come to call it "Bryce's Salad." He was caught eating the leftovers by Jerianne once, and its become a little joke in our family now. (Kind of like the "Brian eating desserts on the front porch after Sunday Dinner" scenario). he he he...

Cranberry-Pear Salad

1 large head romaine lettuce, torn

1 cup fancy shredded swiss cheese

Craisens

Dressing:

½ cup sugar

2 tsp. salt

1 T. poppy seed

1 apple chopped

1 pear chopped

1/3 c. lemon juice

1 t. Dijon mustard

2/3 cup oil

In blender container, combine sugar, lemon juice, onion, mustard, and salt. Cover and blend. Slowly add oil. Add poppy seed.

Maple Glazed Donuts

Ok, I haven't actually made these, but I want to. So if any of you try them before I do - let me know how they go. This is a recipe off of KSL.

Ingredients:

• 2 eggs
• 2/3 cup sugar
• 1 cup buttermilk
• 1 teaspoon vanilla
• 4 tablespoons melted butter
• 1 cup mashed potatoes (I use 1 cup boiling water and 1/2 cup instant mashed potato flakes or buds)
• 4 and 1/2 cups flour, DIVIDED
• 2 and 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1 teaspoon salt
• pinch of nutmeg (two quick shakes)

Method:

In the bowl of a stand mixer, beat eggs until frothy. Add sugar and beat well. Add buttermilk butter, vanilla. Stir in mashed potatoes. Sprinkle exactly 3 and 1/2 cups flour, plus powder, soda, salt and nutmeg over the dough. Stir until just blended. The dough will be extremely sticky. Line a dinner plate with waxed paper. Sprinkle 1/2 cup flour on top of waxed paper. Gather sticky dough up and press onto waxed paper; sprinkle the top with remaining 1/2 cup flour. If you need to pat atop a little more flour to be able to work with the dough, go ahead and sprinkle/pat it on top but DO NOT mix it in. ( You can refrigerate dough for a couple of hours at this point if you want, but not for too long or the dough will turn black from the potatoes.) Let the dough rest on the plate for five minutes. Meanwhile, heat large heavy pot with 1 inch of oil until oil is about 375 degrees. Turn donuts out onto flat floured surface. Pat the dough into a square only slightly larger than the plate. The dough should be about 1/2 inch thick. (Do not knead in the flour that have you sprinkled on the donuts. It will cook away on the outside, promise.) Cut donuts with donut cutter, or use the top of a prescription pill bottle for donut holes. Holes are the best in my opinion. Fry donuts until pale golden brown, turning once. Drain on paper towels. Cool for five minutes before glazing.In the bowl of a stand mixer, beat eggs until frothy. Add sugar and beat well. Add buttermilk butter, vanilla. Stir in mashed potatoes. Sprinkle exactly 3 and 1/2 cups flour, plus powder, soda, salt and nutmeg over the dough. Stir until just blended. The dough will be extremely sticky. Line a dinner plate with waxed paper. Sprinkle 1/2 cup flour on top of waxed paper. Gather sticky dough up and press onto waxed paper; sprinkle the top with remaining 1/2 cup flour. If you need to pat atop a little more flour to be able to work with the dough, go ahead and sprinkle/pat it on top but DO NOT mix it in. ( You can refrigerate dough for a couple of hours at this point if you want, but not for too long or the dough will turn black from the potatoes.) Let the dough rest on the plate for five minutes. Meanwhile, heat large heavy pot with 1 inch of oil until oil is about 375 degrees. Turn donuts out onto flat floured surface. Pat the dough into a square only slightly larger than the plate. The dough should be about 1/2 inch thick. (Do not knead in the flour that have you sprinkled on the donuts. It will cook away on the outside, promise.) Cut donuts with donut cutter, or use the top of a prescription pill bottle for donut holes. Holes are the best in my opinion. Fry donuts until pale golden brown, turning once. Drain on paper towels. Cool for five minutes before glazing.

Maple Glaze
Notes: This makes enough for half a batch of donuts, in case you want to make some powdered sugar donuts or plain sugar.
Combine 2 cups powdered sugar, 2 teaspoons maple extract and about 4 tablespoons cream (or milk) until smooth.

Chicken and Vegetable Dumpling Soup

This is another new recipe that I recently tried and really liked. The kids picked through it, but I had a friend over for dinner that night and her kids really liked it. Definitely a variation of traditional chicken noodle soup - really great flavor.

*serves 6

Chicken and Broth:

4 cups chicken broth

4 cup water

2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:

1 1/2 tablespoons olive oil

2 stalks celery, chopped

2 large carrots (7-8 baby carrots), sliced

1 onion, chopped

1 1/2 teaspoons salt

1 teaspoon dried thyme

1/4 teaspoon pepper

1/2 cup frozen peas

Dumplings:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt1/4 teaspoon dried thyme or sage

1/2 cup sour cream (I used light and it was fine)

1/2 cup milk

1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 min). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme, and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend 1/2 cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add 1/2 cup frozen peas and the reserved chicken and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, mild and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

Sweet and Sour Chicken

Holy moly is this one good! I made it for dinner tonight and even my picky kids asked for seconds. It is relatively easy but the chicken prep is a little time consuming. I will definitely be making this one again - hope you enjoy!

Serves 4-6

Chicken

3-4 boneless, skinless chicken breasts (I used 2 packages of chicken tenders)

salt and pepper

1 cup cornstarch (I used 1/2 c. and it was plenty - you can add more to your bowl if needed)

2 eggs, beaten

1/4 cup canola oil (I used less, just enough to cook the chicken)

Cut chicken into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.

Sauce:

3/4 cup sugar

4 TBSP ketchup

1/2 cup vinegar (I used white vinegar, but cider vinegar would work well too)

1 TBSP soy sauce

1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve the chicken over rice.

*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and slightly thickens. Serve it on the side of the chicken.

Asian Chicken Bowtie Pasta

I got this recipe from Colby's sister Ashli, and it is really yummy.  It has a few random ingredients, so you need to know you're going to make it ahead of time.

Salad:
1 head romaine lettuce, rinsed, dried and chopped (I used 2 heads)
1 box bowtie noodles cooked and drained
2 chicken breast cooked and cubed- season with lemon pepper and fry in a little bit of olive oil
1/2 cup sunflower seeds
4 T white sesame seeds (these are expensive, so I skipped them, and we didn't miss 'em)

Mix all ingredients together in a large bowl

Dressing:
(Keep separate or mix right before serving)
1/2 C oil
1/2 C sugar
1 teaspoon salt (I omitted this)
1 t sesame seeds
2 T soy sauce
2 T rice vinegar
1/2 t sesame oil
1/2 t garlic powder

Mix well and set in fridge for at least 5 min.  Stir well, and serve with salad

Pumpkin Cranberry Bread

3 C. flour

1 TBSP + 2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

3 C Sugar

1 (15 oz) can pure pumpkin (use Libbys)

4 large eggs

1 C. vegetable oil

1/2 C. orange juice or water ( OJ is much better)

1 C. craisins

Preheat oven to 350. Grease and flour 2 9x5 loaf pans or 5 mini loaf pans. (I use nonstick spray)

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.

Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a large mixer bowl.

Beat until just blended. Add pumpkin mixture to flour mixture, stir until moistened.

Fold in cranberries, spoon batter into prepared loaf pans.

Bake for 60-65 min or until toothpick inserted into center comes out clean.

Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely.

*For 5x3 inch mini loaf pans prepare as above. Bake for 50-55 minutes.

Chicken Soup with Fat Noodles

2-4 Chicken Breasts - Brown in frying pan with butter, salt, pepper

1/2 cup water - stir into pan with chicken for a few minutes; cut chicken in small pieces or chunks and put everything into a large cooking pot with:

8 C. of water

1/4 C. dried onions

1/4 C chicken bullion or chicken stock base (I use 6 bullion cubes and 1 can chicken broth)

2 TBSP dried parsley flakes

1-2 C sliced or cubed carrots

Noodles:

4 large eggs

1/2 teaspoon salt - put in mixer and add flour until very stiff

1-2 cups flour (1/3 to 1/2 cup flour for each egg) This should be a very stiff and sticky dough. So stiff that it is difficult to roll out.

On floured board: Roll out dough until about 1/8" thick in a rectangular shape (doesn't need to be perfect). Dust the surface with flour, then starting on the longest side, roll the dough up. Cut the roll into 1/4" to 1/2" thick slices. Unwind each noodle and place in a pile. Sprinkle a little flour over the noodles and coat the noodles by picking them up with your fingers and dropping them back on the counter a few times.

Bring the soup mixture to a full boil then drop the noodles into pot a few at a time until all of them are added in the soup. Cover and continue cooking until the noodles are cooked.

Season with salt and pepper to taste.

If you want, add 1-2 cups of frozen peas just before serving. (the peas cool the soup down just enough to eat and add another vegetable to the soup).

This is Sage's recipe and is yummy! I have made the homemade noodles and they are delicious but a lot of effort, so most of the time I just buy Reams noodles found in the frozen food section of the grocery store and add the entire package. I also like to add 3-4 ribs of diced celery to the soup as well. Leftovers tend to be very thick because the noodles absorb a lot of the broth in the fridge but I just add another can of chicken broth to thin before serving again.

Top Secret Wendy's Chili

2 lbs. ground beef (I used 99% lean turkey) browned and drained

1 (29 oz.) can tomato sauce

1 (29 oz.) ca kidney beans with liquid

1 (29 oz.) can pinto beans with liquid

1 med onion, diced

1 small can diced green chilies (optional but I would recommend)

1/4 cup chopped celery

3 med tomatoes chopped (I used 1 quart canned tomatoes, without the juice, I also diced them a little before I added them to mix)

2 tsp. ground cumin

2-3 TBS. chili powder (I used 2 TBS and this was plenty)

1 1/2 tsp. black pepper

2 tsp. salt

2 cups of water (I used the juice from the tomatoes instead of the water and made up the difference with water)

Combine all ingredients. Simmer over low heat for 2 to 3 hours, stirring every 15 minutes. Serves 12.

You can also cook for 6-8 hours in a crock pot stirring occasionally. If it gets too thick, I add a small amount of V-8 juice to thin it out.

I love this recipe and have cooked it in the crockpot when I have made it. It is a little thin when it is done but is better the day after, thickens in the fridge VERY well. Delicious, hope you like it!

Williams Sonoma Linguine with Basil Sauce

1 . c firmly packed fresh basil leaves, well dried after washing

salt

3 T. Parmesan

2 T. Romano (I have used all Romano or all parmesan and it didn't really make a difference.)

3 T. Pine nuts

2 garlic cloves

1/2 c. extra virgin olive oil

1 1/4 lb linguine. (1 package.)

Bring 6 quart water to boil.

Meanwhile...in blender, combine basil with salt until chopped.

Add cheeses, pine nuts, garlic, and olive oil.

Blend until smooth, leave in blender.

Add pasta to boiling water, add 1 T. of cooking water to basil mixture.

Drain pasta, add sauce and toss.

Top with fresh tomatoes, pine nuts, cheese.

Macaroni and Cheese (Homemade)

2 c. uncooked elbow macaroni (7 oz.)

1/4 c. butter

1/4 c. flour

1/2 t. salt

1/4 t. pepper

1/4 t. ground mustard (I have left this out and it still tasted great)

1/4 t. Worcestershire sauce

2 c. milk

2 c. shredded cheddar cheese

1. Heat oven at 350

2. Cook and drain macaroni

3. In 3 quart saucepan melt butter over low heat. Stir in flour, salt, pepper, mustard, and W sauce. Cook over low heat, stirring constantly until mixture is smooth and bubbly.

4. Remove from heat and stir in milk.

5. Place back on heat until boiling (Stirring CONSTANTLY)

6. Boil and stir 1 minute, remove from heat and stir in cheddar.

Place in glass pan and bake 20-25 minutes

Sweet and Sour Chicken

3 chicken breasts

1 1/2 c. sugar

1 c. vinegar

1/2 c. chicken broth

1/2 c. ketchup

1/4 c. soy sauce

Cut chicken into small cubes. Sprinkle with garlic salt.

Dip in whipped eggs, then dip in flour.

Brown the chicken in pan on stove until golden brown.

Place in a 9/13 pan. Mix ingredients as sauce.

Pour sauce over chicken and bake 350 for on hour.

Allison's Artichoke Dip

1 can artichoke (drained and diced)

7 oz. can diced green chilis (mild)

1/2 c. mayo

1/2 c. parmesan

1/2 c. cheddar cheese

4 T. salsa

Mix in bowl and put in 8x8 pan (double recipe if you are using a 9x13 pan)

Bake for 20-30 minutes.

Nutmeg-Almond Float (Brazilian)

This is a great Christmas drink!

1 quart cold milk

1/3 c. sugar

1/4 t. nutmeg

Dash of salt

1 t. almond extract

1/2 t. vanilla

Mix these ingredients in large bowl. Pour in individual cups. Then add on scoop ice cream and whipped cream and top with a cherry and a sprinkle of nutmeg.

2 pints vanilla ice cream

Whipped cream

Mariscino (sp?) cherries

Slow Cooker Thai Peanut Chicken

12 oz linguine noodles, cooked/drained
1 lb boneless, skinless chicken breasts cut into 1" cubes
2 cloves garlic, minced
2/3 C. peanut butter
1 C. chicken broth
1 C. shredded zucchini
1/3 C. soy sauce
1 tsp sugar
1 red pepper, cut into long, thin strips
1 C. chopped cilantro (divided)
1 Tbsp lime juice
Chopped peanuts for garnish

Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker.  Sitr to combine.  Cook on low for 4 to 5 hours or on high for 2 to 3 hours.  A half hour before you are going to serve, add in lime juice and 1/2 cup cilantro.  Serve over noodles and garnish with remaining cilantro and peanuts.

*The garnish of chopped peanuts are a must-- they make this dish delish!

Tasty Tortilla Rollups

12 oz. cream cheese, softened

2 T. chopped green chilis (drained)

3 T. green olives

5 T. minced green onions

1 clove garlic (or equiv)

3 T. pecans (optional)

Mix all ingredients in bowl. Set aside.

Cut white flour tortillas so they are square shaped (just cut the edges off).

Spread the cream cheese mixture on the tortillas about 1/2 inch thick. Roll up tightly and cover and let chill in fridge for 2-3 hours (or less).

Cut in one inch slices.

Karen's Punch

Karen's Punch (We use this for every big get together we have, its really good!)

1 can oj conc.

1 can passion fruit conc.

1 can lime juice conc.

1 can pineapple juice conc.

2 liter bottle of ginger ale

1 pitcher of water.

Mix together (cans should be mostly thawed) add ginger ale, and add water to taste.

Cinnamon & Sugar Bundt Cake

1 yellow cake mix
1 sm. box vanilla instant pudding
4 eggs
8 oz. sour cream
1/4 c. oil
3/4 c. water
3 Tbsp flour
Cinnamon & Sugar mixture (to taste)

Pre Heat oven to 350
Mix all ingredients together.  Grease pan or use Pam, then generously dust pan with cinnamon & sugar.  Spoon about 1/3 of the batter into the pan, then dust with more cinnamon & sugar.  Repeat until cake batter is all in the pan.  End with dusting the top with cinnamon & sugar.
Bake for 45 minutes-- do NOT overcook!
Let cool 5 minutes, then turn over onto cooling rack or serving platter.

Pumpkin Crumble

1 can 20 oz. pumpkin

1 1/4 c. sugar

3 eggs

1 can evaporated milk

1 t. nutmeg

2 t. cinnamon

1/2 t. ginger

1 yellow cake mix

1 c. nuts (opt)

1 1/2 c. butter

Mix first 7 ingredients in bowl. Put in 9x13 pan. Sprinkle cake mix over the top, then nuts, then drizzle melted butter over the top.

Bake 350 for 50 minutes.

Flavored Rice Krispie Treats

BANANA OR ORANGE

2 T. Banana (or orange) extract

16 oz. marshmallows

1/4 c. butter

8-10 c. rice krispies

FROZEN white chocolate chips (1/2 package)

Melt butter and marshmallows together until smooth. Take off heat and then add the extract. Stir in well. Add rice krispies and FROZEN white chocolate chips.

White Chili - CROCKPOT

1 lb. chicken cubed

1 1/2 t. garlic powder

1 t. salt

2 T olive oil

2 cans white beans

1 c. sour cream

1/2 c. evaporated milk

14 oz. can chicken broth

1 can green chilis

1 t. cumin

1 t. oregano

1/2 t. pepper

1/4 t. cayenne pepper (or less if you don't want it spicy)

1. Sprinkle chicken with salt and garlic powder and saute in olive oil

2. Mix chicken broth, chicken, beans, chilis, and spices in crock pot.

3. Cover and cook on low 1 1/2 hours (or longer)

4. Turn off slow cooker and add sour cream and milk just before serving.

*Serve with chips or bread

Nancy's Coconut Chicken

12 chicken tenders

2 eggs

1/4 c. oj concentrate

ginger (1/4 t.)

Corn flakes

Coconut

Chili sauce and peach jelly (apricot) mixed together for dipping sauce

Whip eggs, add oj conc. and ginger

Crush cornflakes and mix in with coconut

Dip chicken tenders in egg mixture, then in the cornflake/coconut mixture

Place on foil covered cookie sheet

Bake 350 for 20 minutes or until done

Dip in chili sauce mixture

Oatmeal Cake

1 1/2 c. boiling water

1 c. oatmeal

1/2 c. shortening

Mix these 3 ingredients and let stand

1 c. brown sugar

1 c. white sugar

2 eggs

1 1/2 c. flour

1 t. cinnamon

1 t. baking soda

1/2 t. salt

Mix ALL ingredients, then pour in 9x13 pan. Bake at 350 for 20-25 minutes.

Topping:

5 T. butter (melted)

1/4 c. canned milk

1/2 c. brown sugar

3/4 c. coconut

walnuts (opt)

Mix topping on warm stove until mixed pretty well, spread on the cake while it's still warm.

Put cake back in only for a minute or two on broil (top rack) just to crisp the topping.

MAKE SURE TO WATCH it so it doesn't burn.

Chicken Divan

4-6 Chicken breasts, cooked and dices or sliced

1 1/2 bunch of broccoli, cooked and drained

Sauce:

2 cans cream of chicken soup

1 c. mayo (or a little less)

1 T. lemon juice

Pinch of curry (opt.)

Topping:

2 c. grated cheddar cheese

In 9x13 pan sprayed with Pam, layer cooked broccoli, then layer chicken, then cover with sauce and sprinkle with cheese. Bake at 350 for 30-40 minutes.

Alfredo/Marinara Ziti

1 lb. mostaccioti noodles (cooked)

26 oz. spaghetti sauce (Hunts)

16 oz. (4 c.) mozzarella cheese

Alfredo Sauce:

1 stick butter (1/2 c.)

1 pint (2 c.) cream (Or you can use half and half and milk - which is what I do. A little more than one cup 'half and half' and a little less than one cup- milk. It just makes it a little less rich.

1 t. garlic powder

1/2 c. parmesan cheese

3 oz. cream cheese

salt and pepper

Put all ingredients in pot on stove, melt slowly and let come to a boil, or just until it's thick. If it is NOT thick enough you can always add a little flour to it. Set aside.

Layers:

In a 9x13 pan spread a thin layer of spaghetti sauce (just barely coat the bottom)

Half of your cooked pasta

Half of the alfredo sauce

Halft of the spaghetti sauce

2 c. mozzarella cheese

*Repeat layers beginning with the pasta this time

*Cover with foil and bake at 350 for 30 minutes, or until cheese bubbles.

YUM!! This is one of our favorites.

Cherry Tomato Pasta Toss

Prep time: 25 minutes

8 oz dry pasta
2 Tbsp olive oil
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
3 Tbsp chopped fresh basil, packed
Shredded Parmesan cheese ( optional)

Cook pasta per package directions. Drain. While pasta cooks, heat olive oil in a wide skillet over medium-low heat.
Add garlic and stir until golden (2 min).
Add tomatoes, increase heat to medium-high and simmer until tomatoes are softened and juicy (6 min).
Stir in pasta and basil. Season with salt and pepper to taste.
Serve with Parmesan cheese.

Serves 4 people.

White Chili Soup

 from the kitchen of: Crystal Loveland

1 lb chicken breast

1 Tbsp oil

1 1/2 tsp garlic powder

Cook together until chicken is done.

Add:

2 cans Great Northern beans

14 oz chicken broth

2 cans chop chilies

1 tsp salt

1 tsp ground cumin

1 tsp oregano

1/2 tsp pepper

1/4 tsp cayenne pepper

Bring to a boil, then reduce heat and simmer for 30 minutes.

Add:

1 cup whip cream (or half & half)

1 cup sour cream