White Chicken Chili

From Cheryl Jackson

1/2 stick of butter
1/4 cup flour
1 1/2 C. chicken broth
2 C. half and half (nonfat)
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 4oz cans diced green chilies
4 cooked/shredded chicken breasts
3 cans Navy Beans(bush brand...it matters)
1 1/2 cups Monterrey jack cheese

Melt butter and whisk in flour. Gradually add the broth and half and half. Whisk constantly so it won't burn, simmer until thick. Then add in the chili powder, cumin, salt, and pepper. Then add chilies, chicken, navy beans and cheese. Serve with sour cream and tortilla chips.

Creamy Chicken Noodle Soup

From Nancy Powell

2 TBs vegetable oil
1 C. chopped onion
3 Cloves garlic
10 C. chicken broth
1 tsp Thyme
1/4 tsp dried dill
1/4 tsp pepper
1 tsp Italian seasoning
2 carrots sliced and diced (about 1 1/2)
6 oz egg noodles
1 lb cooked chicken
2 Tbs. cornstarch
2 C. sour cream or non flavored yogurt
1/4 C. green onion


Saute veggies then add broth and spices. Let simmer for a while. Add noodles, boil until almost done. Combine corn starch and sour cream in separate bowl, slowly stir in a cup of hot broth. Once combined, add to soup. Simmer for a couple of minutes. Last, add chopped green onions.

3 cucumber sandwich's

from: Kat Newsome

This is my favorite of the 3. It has a lot of flavor.

1 8 oz. pkg Cream Cheese, soften
1/4 C. Mayonnaise
1 TBS Fresh dill
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Salt
1/8 tsp Cayenne pepper
1/8 tsp pepper

-Beat until blended

Stir in...

1/2 chopped sweet red pepper
1/4 c. chopped (finely!) onion (I used yellow but any would taste good)
1/4 C. Parsley

2 Lg. diced cucumber( seeded and peeled)

Spread on sliced baguette

Variations: Instead of chopping up the cucumber and putting in the spread, it's also good to just slice the cucumber and place on top of spread.

My 2nd favorite and the 2nd, easiest to make...

1 Large cucumber, peeled, seeded and GRATED
1 8 oz. Cream Cheese, soften
1 TBs Mayonnaise
1 tsp dried chives
1/4 tsp seasoned salt

Combine ingredients and serve as a mini baguette sandwich.

Now for the easiest recipe...

1 pkg Hidden Valley Ranch Mix
3 oz Cream Cheese soften
1/2 C. Mayonnaise
1 tsp lemon juice
1 sliced cucumber

Again, serve on a sliced baguette.

Southwest Taco Soup

from: Favorite Family recipes

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans Italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. Let cook for about 1 more hour.

This soup is different than most Taco soups I've tried. It's lite and fresh.

Pumpkin Crumble

Easy Pumpkin Crumble
Recipe by Our Best Bites

I'm not a fan of pumpkin pie but love pumpkin so this is a great substitute. SO GOOD!!!

1 boxed yellow or white cake mix
1-2 sticks butter (see notes in instructions)
1 16 oz can pumpkin*
2 eggs
1 can sweetened condensed milk
1 t cinnamon
1/2 t pumpkin pie spice
1/4 t ginger
1/8 t cloves
1/8 t nutmeg
1/2 t salt
1/3 C chopped pecans
1/2 t additional cinnamon for topping

*This makes a dessert about an inch thick or less. That's because I like a high topping-to-pumpkin ratio. If you'd like it thicker, use a large can of pumpkin and double the rest of the filling ingredients (Eggs, sweetened condensed milk, and spices). Leave the rest of the recipe the same.

Preheat oven to 350.

Place 2 C of the cake mix in a bowl. Cut in 3 T chilled butter. Just use your fingers to crumble the butter until it's in small crumbly pieces. Place mixture in a 9x13 baking dish and press flat with your fingers.

Mix pumpkin, eggs, sweetened condensed milk, and spices until smooth. Pour on top of the cake mixture in the pan.


Now take the rest of the dry cake mix and mix in 1/2 t cinnamon. Sprinkle it all over the top of the pumpkin mixture. Use a measuring cup so you have a rough measurement of how much you're putting on. Here's why:

Next sprinkle on the chopped pecans. You'll have 3 distinct layers now:

Here's the trick: For every 1 C of cake mix you sprinkled on top, you'll need 3 T of melted butter. Drizzle it right on top.

Bake at 350 degree oven for about 40 minutes or so

Creamy Tomato Soup

From: Our Best Bites

1 T real butter
1 C chopped onion
¾ C shredded carrot
1 T minced garlic
1 tea sugar
¼ tea pepper
¼ tea salt
4 Fresh Basil leaves plus some for garnish (or substitute 1-2 t dried basil, see note below)
1/2 C sliced sun-dried tomatos, packed in oil with herbs
2 (14.5 oz) cans diced tomatoes, undrained
1 (14oz) can chicken broth
3 oz 1/3 less fat cream cheese

1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, and garlic, and cook for 5 minutes or until vegetables are tender, stirring frequently.

2. Add sugar, pepper, and salt and cook 2 more minutes. Then add sun-dried tomatoes, diced tomatoes, and 4 basil leaves.


If you're substituting dried basil, the rule of thumb is 1/3 part dried herb = 1 part fresh so for this recipe you can eyeball it, but I'm guessing you'd want to add about 1-2 t dried basil

3. Stir to combine and finally add chicken broth and bring to a boil. Cover, and reduce heat, and simmer 30-40 minutes.

4. Remove from heat. Place soup in blender (do this in 2 batches if necessary). Add cream cheese. Remove center piece of blender lid to allow steam to escape, but place a paper towel over opening in blender lid to avoid splatters. Process for a couple of minutes until very smooth.

I added some red pepper flakes, and loved it!

Fresh Pasta

2 LG. freshly picked tomatoes (diced)
1/4 chives (thinly diced) (optional)
1 C. Fresh Mozzarella (the fattier the better:)(small cubes)
2 TBS basil (dried basil 1 TBS)
1 TBS butter
1 lb pasta
salt and pepper to taste

cook pasta according to box and drain. While pasta is hot, add rest of the ingredients and serve. This is definitely a summer meal, the fresh ingredients is what makes it so flavorful!