Chili

2 lbs beef
1 (29oz) can tomato sauce
1 (29oz) can kidney beans (I use 1 15oz can dark beans and 1 15oz can light beans)
1 (29oz) can pinto beans (I use 1 15oz can)
1 c. diced onion
1 small can diced green chilies
2 cans diced tomatoes (I have used regular and chili ready)
1/3 c. diced celery (I'm not sure on the measurement, I just put some in)
3 TBS chili powder (I use a little less)
2-3 tsp cumin
1 1/2 tsp black pepper
2 tsp salt
2 c. water (or more if it seems too thick)

Brown and drain beef. Add all ingredients and simmer for 2-3 hours, stirring every 15-20 minutes. There you have it, the chili that won a blue ribbon at the ward chili cook-off 3 years ago...though I'm not entirely sure that Rob didn't bribe the judges somehow :)

Quick and Yummy Hummus

INGREDIENTS
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon ground cumin

DIRECTIONS
Combine the garbanzo beans, yogurt, lemon juice, garlic, olive oil, water, salt, pepper, and cumin in a blender or food processor, blend until smooth.

*I made this recipe because it's a little thinner with the yogurt but I want to make a batch that's thicker. After I made the hummus, I added cooked, shredded chicken breast to it (maybe 1 1/2 pounds?) and let it sit over night. The chicken absorbed the hummus so it then had the consistency of chicken salad. I ate it in whole wheat pita bread and it was so yummy -- and healthy! Next time I will probably put less chicken in and maybe add celery and almonds.

Black Bean Enchiladas

1 can black beans
1 tsp. cumin
1 tsp. dried oregano
1 tsp. chili powder
3 tbs. olive oil
salt to take
1/2 onion, chopeed
3 cloves garlic, coarsely chopped
1 bunch fresh cilantro, chopped
2 16 oz. can of tomato sauce
A whole bunch of shredded Monterey Jack cheese
Four tortillas

Heat oil in a large skillet and saute onions over medium hear until they soften. Add the garlic, salt, herbs, and chili powder. Cook for another few minutes. Add 1 can tomato sauce and most of the chopped cilantro. Simmer together for 15 minutes. Add beans. Continue heating over low to medium heat until beans are heated. Taste mixture and add more seasoning if necessary.

Pour some tomato sauce from the 2nd can into a baking pan, enough to coat tortillas. Put tortillas in baking pan and fill with black bean mixture and some cheese. When all tortillas are assembled, pour on more tomato cause, and garnish with shredded cheese and cilantro. Bake covered at 350 until warm and bubbly, about 20 minutes.

Mint Water

Not really a recipe, I just love it. And it sort of seems to satisfy a craving for something sweet.
Add 1 tiny drop of mint extract(I have used spearmint and peppermint) to a bottle of water and shake it for a second. It tastes best if the water is cold. Be careful not to get the mint on the rim of the bottle or you will have really tingly lips when you drink!

Peanut Butter Dip

As made famous by Teresa Fulwider (I have to giver her all the credit as she invented this!)
1 16 oz jar creamy peanut butter
2 small containers of extra creamy cool whip
a couple TBS of honey
Mix it all up with a hand mixer.
Sooooo yummy! Serve with celery, apple slices, graham cookies, etc.
My friend made this for the Primary kids on Sunday. Everyone, adults included, loved it. One little girl was actually carrying the bowl around licking it.

Garlic Red Potatoes

INGREDIENTS
2 pounds red potatoes, quartered
1/4 cup butter, melted
2 teaspoons minced garlic
1 teaspoon salt
1 lemon, juiced
1 tablespoon grated Parmesan cheese

DIRECTIONS
1. Preheat oven to 350 degrees
2. Place potatoes in an 8x8 inch baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake, covered, in preheated oven for 30 minutes. Uncover and bake an additional 10 minutes, or until golden brown.

Chicken Pockets

I seriously love these things! (I just made them regular, but I think you could make these a little lighter by using reduced or fat free cream cheese and crescent rolls.)
1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed, cooked chicken meat
1 tablespoon minced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped pimento peppers (optional)
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon butter, melted
3/4 cup croutons ( I used Italian breadcrumbs instead)
I also added some dry Italian dressing to make it taste more like Anne's Chicken

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese and 1 tablespoon melted butter or margarine until smooth. Add the chicken, onion, salt, pepper, milk and pimento. Mix well.
Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of the chicken mixture onto the center of each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch edges to seal.
Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon of melted butter or margarine; sprinkle with crushed croutons. Bake in preheated oven for 25 to 30 minutes or until golden brown.
Makes 4 pockets.

Chicken Broccoli Casserole

This weekend it snowed in Utah inspiring me to make some warm comfort food. This recipe came from my new favorite cookbook by Trisha Yearwood...it's supposed to serve 10, but by Sunday night Nate and I had polished off the whole dish:)

2 Cups Cooked Rice

3 Cups Cooked Chopped Broccoli

1 Cup Sour Cream

1/2 Cup Mayonnaise

1 Tbs Lemon Juice

1 Can Cream of Chicken Soup

10 oz. Shredded Cheddar Cheese

1/2 tsp. Salt

1/2 tsp. Pepper

4 Chicken Breasts, cooked and shredded

Preheat oven to 350. Grease a 9 x 13 pan.

Spread rice on bottom of pan. Top with broccoli.

Mix 1/2 of the cheese, mayonnaise, sour cream, soup, lemon juice, salt and pepper and shredded chicken.

Pour over the broccoli.

Top with remaining 1/2 of cheese.

Bake for 40 minutes.

Let stand a few minutes before serving.

Salmon with Lemon and Dill

INGREDIENTS
1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.
I mixed the garlic powder and dill in with the butter and then drizzled over the fish. Not the healthiest way to eat salmon, but it tastes so good. My boys even liked it.

Peanut Butter Popcorn

1/2 Cup Light Corn Syrup

1/2 Cup Sugar

1/2 Cup Peanut Butter

1 tsp. Vanilla

6 Cups Popped Popcorn

In a small pan melt together corn syrup and sugar. Boil the mixture until the sugar forms into a soft ball. Take the mixture off the stove, add peanut butter and vanilla. Stir mixture over popcorn.

Ready to Serve and Enjoy!:)