Chicken Chili

Chicken Chili

By Deanna Smith

2 cans black beans drained

2 cans red beans drained

2 cans corn drained

2 cans diced tomato's

2 cans tomato sauce

5-8 chicken tenders raw or frozen

2-3 packets of Taco seasoning to taste

Mix them all together and cook for about an hour on medium. Take out chicken and shred with a fork.

When ready to eat top with,

Add grated cheese

Sour cream

Frito's

Soft Carmel Licorice

Soft Carmel Licorice

 

1 Can sweetened condensed milk

1 Cup butter

2 Cups sugar

1 ½ cups Karo syrup

½ tsp. salt

Bring to a Boil; cook to 230˚ stirring constantly. Remove from heat and stir in ¾ tsp. of Anise Oil or (Cinnamon, marshmallow, or any loran flavorings dram) and 1 tsp. black/ preferred color. Stir well and pour into a 9x13 buttered pan.

*Sandy Field

Groovy Cupcakes

The kids wanted to make cupcakes and I thought: why not make them really bright and fun?! So, I pulled out the food coloring and this is what they looked like! The kids loved them even more than "regular" cupcakes!!  Soooo bright and colorful!!

The World's Best Bubbles

I found this online and though it might be fun!

1 1/2 quarts of water
1/2 cup light corn syrup
1 cup liquid dish soap
Mix water and corn syrup until completely blended. Slowly stir in soap. Will last several weeks in an airtight container

Balsamic and Strawberries with Mascarpone Cheese

Yes, I am aware of how this sounds, but it really is super!!!  Please please please try this!!!

1/3 C Balsamic Vinegar
2t plus 4T Sugar
1/2 t fresh lemon juice
1/2 C chilled mascarpone cheese
1/2 C chilled whipping cream
1/2 t vanilla
3- 1 pint strawberries hulled and halved

Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)

Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.

Divide berries and syrup among 6 bowls. Top with mascarpone mixture.

Brown Sugar Cake

Stephanie Reece

Need a quick pot-luck cake or a quick mid-week, after work cake?  This is your baby!!

1 pkg (2 layer size) yellow cake mix
1 pkg (3.4 oz) vanilla instant pudding
4 eggs
2/3 C sour cream
1/2 C oil
2/3 C water
1 C packed brown sugar
1 C chopped walnuts or pecans
2t powdered sugar

Preheat oven to 350*. Beat first 6 ingredients 3 min or until well blended.  Add brown sugar, nuts. Mix well.  Pour in well greased bundt pan for 60 min or until a toothpick inserted comes out clean. Cool cake in pan for 15 min., then invert onto plate and sprinkle powdered sugar on top.  Enjoy!

Peanut Sauce

After a few years and many failed tries and trying to make this yummy dipping sauce I happened to be in the right place at the right time. We usually bought our peanut sauce from a Thai restaurant and the lady that made it (would never share the recipe) would always call Steve "Mr. Peanut Sauce" cause we were there a lot just for the sauce. I'm so happy to share it all with you.

2 Tablespoons Tamarind Liquid

4-5 Tbs. Chunky Peanut butter

1-2 Tbs. Red curry paste

6 Tbs. Sugar

4 Tbs. Fish sauce

1 1/2 cups Coconut Milk

Directions:

1- In saucepan add coconut milk & heat it up at Medium heat.

2- Stir in curry paste & break into small pieces and mix well.

3- When you see red oil simmering to the top, add peanut butter, sugar, fish sauce, and tamarind liquid.

4- Stir.

** Add water if to thick, few tsp.

Needs to be Salty sweet and Sour

We use this to dip our Sticky rice and Chicken Satay!! YUM!