5 minute Creamy Bean Dip

Recipe from Linda Hughes

This is my husband and childrens favorite bean dip. It takes 5 minute to make and only has 2 ingredients (well 3 if you want a garnish). Use this as an appetizer for any occasion or use it as a fun way to serve your children chili.

Ingredients

2 regular cans chili (the original recipe calls for chili with no beans but I personally like the added texture of beans)

1 80z package of cream cheese softened.

Directions

In a medium size bowl mix cream cheese through chili. Place in the microwave and heat until hot all the way through. I like to do it one minute at a time and stir in between to make sure it's evenly heated.

Serve hot. With tortilla chips. I like to use scoops, you can pre-scoop them if you like or give it to you kids in scoops. Or just serve it the good old fashioned way with a bowl of chips and a big bowl of the dip. For a bit of colour garnish with small pieces of cilantro.

Fresh Salsa

This is my favorite salsa EVER. I like it chunky, and I guess if you are not a fan of that you could always put it in the food processor for a little bit, everyone has their little salsa preferences. It makes alot but watch out because you will snack on this until it's gone!

6 lbs Canned tomatoes (or fresh blanched - I love the big tin you can get from costco the quality is great - but hey use whatever you can get)
1 large white onion -chopped
4-6 jalepenos (Depending on heat of peppers and size)
1/2 bunch cilantro (coriander) - chopped
1 1/2 TBSP minced/finely chopped garlic
2 Lemons
3 tsp oregano (dried)
parsley (dried/flakes)

2 TBSP salt

Drain Tomatoes - set aside liquid in a bowl for later. Roughly chop the tomatoes so they are not whole but mouthful size chunks.
Place in a bowl.
Add onion cilantro, garlic, lemon juice. Mix together. Finely chop Jalapenos with seeds and veins removed (keep the seeds in case you decide after tasting it needs some heat) add one at a time tasting after each to get it to the desired heat and flavor. If it's too hot just add some more tomatoe juices back in. Letting it sit overnight in teh fridge will change the spice temperature. My last batch I only put in 1 pepper because it was hot and then the next day it had all but dissapeared. Sprinkle oregano on top and then sprinkle parsley over the top until it is covered evenly in flakes. Add enough juice to the consistency you like.. I like chunky, but my husband likes his runny... so you can even put it in the food processor if you prefer. Cover and let sit in fridge over night. When ready to eat mix all the parsley throughout the salsa.

Serve with Tortilla chips. (Corn chips)

White Chili

This recipe is from my friend Kristy and I do not know where she got it. It's perfect for those cold winter months, and while it's more of a comfort food sometimes we just get those cravings and make it up during the summer months as well. Serve with a toasted bun or eat it as a thick soup. It's up to you ... however you like your chili. I love this options to the other more commonly known red chili.

Ingredients
1 lb. Chicken, cubed(raw)
1 medium onion, chopped
1 1/2 tsp garlic powder
2 TBSP. Butter or margarine .
2x15oz cans Great Northern Beans (Really just any good white bean will do if you can't find them)
1 14oz Can of Chicken broth
1 tsp salt
1 tsp oregano
1 tsp cumin
2x4oz cans chopped green chilies (as a substitute if you can't find them try just chopping up 2 medium sized ones of your own.. remove seeds and veins for no heat)
1 cup sour cream
1 cup grated pepper jack cheese

Directions
Brown Chicken, Onion, Garlic powder and Butter/margarine together in a large pot.
Add beans, chicken broth, salt,oregano, cumin, green chilies. Bring to a boil and simmer for 30 minutes.
To finish up add in sour cream and pepper jack cheese and let simmer 5 minutes until cheese is melted.
Cuddle up by the heater and enjoy.

Strawberry Pecan Sticky Buns

Adapted from a Recipe by Ina Garten (The Barefoot Contessa). I added strawberries instead of raisins, I never have been a raisen fan (I blame early childhood trauma from my older brother telling me they were squished flies) and I think the strawberry flavor gives it such a lift from the caramelized sugar to another level.

SUPER easy, the simplicity, in fact the hardest part is watching them cook and bubble in the oven and wondering how much longer you have to wait. Let me know what you think.

Ingredients

12 tbsps (1 1/2 sticks) unsalted butter, at room temperature (make sure it is totally room temp)

1/3 cup light brown sugar, lightly packed

1/2 cup pecans, chopped in very large pieces

1 package (17.3 ounces/ 2 sheets) frozen puff pastry, defrosted

For the filling

2 tbsp unsalted butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 tsp ground cinnamon

1 1/2 cup strawberries chopped into 1 cm cubes (errr about 1/4 inch)

Directions

Pre-Heat oven to 400 degrees F (204.44 Celsius). Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper. (I used a teflon non stick muffin pan).

In the bowl of an electric mixer preferably fitted with a paddle, --I didn't have one.. so just make sure whatever you use whips and smooshes it together well. Combine the 12 tbsp butter and 1/3 cup brown sugar. Plop 1 rounded tablespoon of the mixture in the bottom of each muffin cup segment. Distribute pecans and spoon about 1 tsp of strawberries into each muffin cup on top of the butter and sugar mixture.

Lightly flour a wooden board or flat clean surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with melted butter. Leaving a 1-inch (approx 2 1/2 cm) boarder on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar, 1 1/2 teaspoons of the cinnamon, and the remaining strawberries split between the 2 sheets. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling (firm but not tight) finishing the roll with the seam side down. Trim the ends of the roll about 1/2 inch (1 1/2 cms) and discard. Slice the roll in 6 equal pieces (it's easy to do if you cut in half and then divide the sections into 3 even rolls). Place each piece, spiral side up, in 6 of the muffin cups (very lightly press it down). Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful- they're hot! Allow to cool for 5 minutes ONLY, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.

Crockpot Chicken Cordon Bleau

Recipe Courtesy Marcia Evans

YUM YUM YUM... and it's so easy.

6 large Boneless Skinless Chicken Breast Halves
6 slices fully cooked ham (you can substitute bacon ifyou wish)
6 slices swiss cheese
1/4 cup Plain Flour
1/4 cup Parmesan Cheese
1/2 tsp sage (dried herb)
1/4 tsp paprika
1/4 tsp pepper
2 cans cream of chicken soup
1 cup chicken broth
tooth picks or skewers

1.Combine: Flour, Parmesan cheese, Sage, Paprika and Pepper in a bowl.

2.Flatten Chicken to 1/8 inch thickness
3.Place ham and cheese on inside part of chicken. Roll up tightly and tuck in the end. Secure it with toothpicks (you don't want the cheesy goodness to ooze out!).
4. place chicken roll-ups in the bowl and coat them completely with the flour mixture. Pat it on to make sure it sticks all over.
5. Cover and refridgerate for an hour
6. Heat oil in a pan and and brown the chicken on all sides.. do not cook it all the way (get a nice crisp coat on the outside ... it will help it hold together while it cooks)
7. Transfer to slow-cooker.
8. Mix chicken soup and broth together and pour over the chicken. Cover and cook on low for 4-5 hours.
Remove toothpicks and garnish with parsely if desired.
Serve with steamed rice.

Crockpot Chicken with an Italian Twist

While I was putting together my regular crockpot chicken for sunday dinner I decided to add some more ingredients and change it up a little. While it's always a great dinner of tender creamy chicken I was craving a little more flavor and I think I got it right first try. See what you think.

Ingredients
6 chicken breast halves (you can use frozen chicken as well. it cooks for so long it doesn't matter)
1 regular sized container of Sour Cream
1 small can Cream of Chicken Soup
1 Small can of cream of Mushroom soup
1 packet of chicken maggi noodle (ramen) flavoring (or I guess just a teaspoon of powdered chicken bullion)
1 cup uncooked bacon with fat cut off chopped into small pieces
1 tsp italian seasonings (basil, oregano,thyme)
1 cup sundried tomatoes chopped
Grated Parmesan cheese to taste

Directions

Spray inside of crockpot with non stick spray.
Mix together sour cream, and soups, italian seasonings, bacon, place in crockpot.
Place chicken in the sauce and wiggle it around to fit, spoon over creamy mixture on top of the chicken, making sure each breast is covered in sauce. Sprinkle half the chicken flavoring on top.
Turn crockpot on low and cook for 8 hours. (Stir occasionally and halfway through add the rest of the chicken seasoning.. this isn't absolutely necessary though.. if you have to leave it cooking all day while you are at work just add the rest at the end)
Turn off crockpot and add sundried tomatoes.
Serve with Rice or pasta noodles, sprinkle parmesan cheese generously on top while it's hot.

Chocolate, Coconut Macadamia Nut Cookies

Ingredients
FOR BATTER
2 cups plain all purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup salted butter
1/2 cup crisco butter (If you don't have crisco then just use regular salted butter like above)
3/4 cup white sugar
3/4 cup brown sugar
2 tsp vanilla essence
2 large eggs
1 3/4 cups milk chocolate chips
1/2 cup shredded coconut (or more or less to your taste)

For NUTS
1 cup brown sugar
3/4 Cup chopped unsalted macadamia nuts ( Or more.. depends on how nutty you are)

Instructions

On a cookie sheet spray with non stick spray, barely spread out the macadamias and sprinkle the 1 cup of brown sugar on top of it. BROIL or grill in a pan , watching closely to make sure they only get lightly toasted and do over cook and burn. If they go dark brown it's too much, they essentially will just get more crunchy and the sugar will create a sweet crunch on them. Remove from heat and allow them to cool and harden . take the nuts out of the surrounding leftover sugar and have them ready to add to the cookie batter. This really is just an extra step that I like to take. I have done it with just plain macadamias but I really like the added flavor from toasting and the sugar.


PREHEAT oven to 375 F (185 Celsius)
Combine flour baking soda and salt in a small bowl. Beat butter, sugar and vanilla in a large mixing bowl until creamy. Add eggs, one at a time.. whipping well after each addition. Gradually sprinkle in flour mixture with mixer running. Add coconut, mix. Stir in by hand the macadamias and the chocolate chips, making sure it is evenly distributed through the batter.
Drop heaped spoonfuls of mixture onto a sprayed cookie sheet. Bake 9-12 minutes or until just starting to barely brown on outside edges.
Cool.. and EAT!