White Chicken Chili

This is by far one of my favorite things to make on a cold day. It’s full of yummy ingredients and it’s pretty easy to make. I try to avoid dairy, so I don’t use the cheese or sour cream and to be honest I don’t miss it at all, this chili still taste wonderful without it. I hope you love this recipe as much as I do.

White Chicken Chili

3 16 oz. cans Great Northern Beans, drained

2 chicken breast, cooked and chopped (in a pinch I use a rotisserie chicken from the deli)

1 Tbsp. olive oil

1/2 c. chopped white onion

4 cloves garlic, minced

1 4 oz. can chopped green chilies

1/4 tsp. black pepper

2 tsp. cumin

1/4 tsp. cayenne pepper

1 1/2 tsp. dried oregano

4 c. chicken broth

Monterey Jack cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

Shred or chop chicken and set it aside. In a large saucepan heat olive oil and add chopped onions. Saute until translucent, about 8-10 minutes. Stir in garlic, chilies (with juice), cumin, cayenne pepper, oregano and saute 2 minutes. Add broth and undrained beans. Bring to boil, stirring frequently. Reduce heat and add chicken. Keep at low heat and stir frequently for about 10 minutes. Ladle into bowls and add cheese, sour cream and crushed tortilla chips if desired. Enjoy! (I like to serve this with a big slice of cornbread.)

Fireball Apple Pie Drink

With Thanksgiving just a few days a way I wanted to share one final recipe with you and I saved the best one for last! This drink is such a festive drink that not only taste wonderful, but is pretty to look at too! I hope you’ve enjoyed my weekly recipes I have shared these past few weeks…I’ve enjoyed sharing the recipes my family enjoys at Thanksgiving with you all.

Fireball Apple Pie Drink

1 shot Fireball Whiskey

1 c. Apple Cider

1 splash Ginger Ale

1 Tbsp. Cinnamon Sugar

1 Cinnamon Stick (optional, to garnish)

1 apple slice (optional)

Dip the rim of cocktail glass in water on plate then put cinnamon sugar on plate and roll rim of glass in it to cover. Put ice in glass (I prefer single ice balls). Pour Fireball over ice then add apple cider. Finish with a splash of ginger ale and stir. Serve with cinnamon stick or apple slice on top (or if your feeling extra fancy, both 😉).

Enjoy responsibly!

Make Ahead Mashed Potatoes

Another week closer to Thanksgiving and I wanted to share a recipe that I starting making a few years ago. I love that I can make this the night before Thanksgiving and just heat it up when it gets close to dinner. One less thing to worry about on Thanksgiving and a few less dishes to clean after dinner (that’s a win, win for me)! This recipe calls for cream cheese and sour cream that helps give the mashed potatoes a wonderful rich and creamy texture and taste.

Make Ahead Mashed Potatoes

5 lbs potatoes (I prefer Russets or Yukon Gold)

2-3 oz. packages cream cheese

1-8 oz. cream cheese, softened

1/2 c. milk

8 Tbsp. butter, softened and sliced

2 tsp. onion salt

Garnish with parsley if desired

Peel potatoes, cut into 1-inch cubes. Cook in boiling water 20-30 minutes or until tender; drain and put into large mixing bowl. Add softened cream cheese, sour cream, 4 Tbsp. butter and milk and beat at medium speed until smooth (do not overbeat). Spoon into a greased 9×13 baking dish and top with remaining 4 Tbsp. butter. Cover and refrigerated until ready to bake. Let stand at room temperature 30 minutes and then bake at 325 or 50 min. or until thoroughly heated. Garnish with chopped parsley if desired.

Fresh Green Bean Casserole

We are another week closer to Thanksgiving and I wanted to share another recipe that is a favorite in my house! I use fresh green beans in this casserole and I think it makes such a big difference so if you can use fresh green beans instead of frozen or canned I HIGHLY recommend it!

Fresh Green Bean Casserole

1 1/2 lbs. fresh green beans (rinsed and trimmed)

3 Tbsp. butter

2 cloves minced garlic

2 Tbsp. all-purpose flour

3/4 c. chicken broth

1 1/3 c. milk

1/2 tsp. salt

1/2 tsp. pepper

1 c. French’s Fried Onions

Preheat oven to 400 degrees. Grease 9×13 baking dish. Cook green beans in boiling water for 5-7 minutes. Drain green beans and put aside. In a medium saucepan melt butter. Add garlic and let it cook for about 30 seconds. Whisk in flour until smooth. Cook for 1 minute-stirring constantly. Add chicken broth and let cook for 3 minutes, stirring occasionally. Pour in milk and lower heat to low. Continue stirring until sauce thickens (about 10 minutes). Stir in salt and pepper. Pour sauce evenly over green beans and gentle mix together. Pour green bean mixture in baking dish. Top evenly with fried onions. Bake for 20-25 minutes. Place foil over casserole for the last 10 minutes of cooking to prevent the fried onions from burning. Enjoy!

I hope you enjoy this weeks recipe for Thanksgiving. Be sure to check back next week when I share another recipe that is a favorite at my house for Thanksgiving.

Easy Dutch Apple Pie

Thanksgiving will be here before you know it so I thought for the next few weeks I’d some of my favorite recipes that won’t leave you in the kitchen for hours! This week I’m sharing a Easy Dutch Apple Pie recipe. It is a highly requested recipe at my house & doesn’t take much time to make. I use a pre-made pie crust (shhh it’s our little secret!) and Honeycrisp or Jonagold apples (I once read they are good for baking because they don’t get mushy). My daughters help with this recipe too so it makes me enjoy it even more! Come back next week for another recipe that would be a perfect addition for your table this Thanksgiving.

Easy Dutch Apple Pie

1 pre-made pie crust, softened per box directions

Filling:

5 c. peeled and semi thin sliced apples ( I like Honeycrisp or Jonagold)

1/3 c. white sugar

3 Tbsp. flour

1 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. apple pie spice

1 Tbsp. lemon juice

Topping:

8 Tbsp. cold butter, sliced

3/4 c. flour

3/4 c. brown sugar

1/2 tsp. cinnamon

Preheat oven to 400 degrees. Place pie crust in 9 inch pie plate according to box directions. Mix sliced apples with flour, sugar, spices and lemon juice. Once mixed well spoon on top of crust lined pie plate. In a medium bowl mix together topping ingredients using a pastry blender until it becomes crumbly. Sprinkle over apples. Bake 45-50 minutes or until crumb topping is golden brown. After 15 minutes of baking cover crust with pie crust shield and continue baking. Let cool 2 hours before serving. Enjoy!

Christmas Cookie recipe

Hi! I’m getting ready to start making my grocery list for all of the ingredients I need to make all of the cookies I’ll be baking in the next week and I wanted to share with you one of my families favorites! I always ask my husband and both of my daughters to choose a cookie they want me to make and I always know this is at the top of their list! I found this recipe years ago and have tweaked it here and there to make it perfect (in my opinion!). It has chocolate and cherries…need I say more!

Chocolate Cherry Kiss Cookies

1 c. powdered sugar

1 c. butter, softened

3 tsp. maraschino cherry liquid

1/2 tsp.almond extract

4-6 drops red food coloring

2 1/2 all purpose flour

1/2 tsp salt

1/2 c maraschino cherries drained & chopped up

1 bag Hershey kisses

Heat oven to 350. Combine powdered sugar, butter, cherry liquid, almond extract and food coloring together until mixed well. Mix in the flour and salt and then add the chopped up cherries. Cover and refrigerate for 1 hour (this will help firm up the mixture). Shape dough in small balls (about 1-inch). Place 2 inches apart on ungreased cookie sheet. (I like to use cookie baking parchment sheets for easier cleanup.) Bake at 350 for 11-13 minutes or until edges are a light golden brown. Immediately after they come out of the oven press a Hershey kisses in the middle of the cookie and allow to cool on a cooling rack until chocolate kiss is set. Enjoy!

That is one of my families favorites…what are yours? I always like to make atleast one new cookie recipe each Christmas so If you have a recipe you really like let me know.

Apple Cake

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Isn’t this just the cutest little apple:)

Hello:)  Today I want to share one of my favorite desserts that I like to make in the Fall.  (Last week I was talking about making this too!) This cake is so yummy and has been one of my favorite desserts ever since my mom would make it when I was a little girl.  I hope you enjoy it as much as I do!  It’s pretty easy to make (the most time consuming thing is cutting up the apples) and your house will smell SOOOOO good while it’s baking… so worth it!

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Okay so here’s what you’ll need…

Apple Cake

1 1/2 c. sugar

1 c. oil (I used Canola)

2 tsp. vanilla

2 eggs (beaten)

1 tsp. cinnamon

3/4 tsp. salt

3 c. flour

1 1/4 tsp. baking soda

3 c. apples (peeled & chopped)

1-2 tsp. powdered sugar (optional for top)

Combine sugar, oil, vanilla, eggs and salt in mixing bowl.  Beat until combined.  Mix flour, baking soda and cinnamon in separate bowl and then combine with first mixture.  Stir in apples.  Scoop mixture into a greased tube or bundt pan (it will be thick).

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Bake at 325 degrees for about 1 1/2 hrs. or until cake tester comes out clean.

 

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And here is the finished product.  This cake is yummy served alone or with a light dusting of powdered sugar on top too!  Enjoy.

Until next time!

Beth

 

Back to School!!!

Hello!  I know I’ve been abscent from my blog, but I’m ready to be back!  It was a very busy summer and now that school has officially started for both of my girls I’m ready to get back to it!  I LOVE having my girls home for summer break, but I did notice myself wanted to have some sort of a routine so that is what I’m going to focus on.

First, I really want to be better about meal planning for dinner. Both of my girls play sports and since my oldest started high school this year (sigh) I’m now driving around more than ever so if I could have the “what’s for dinner” question ahead of time that would be a HUGE help . I’ll be busy pinning some ideas on Pinterest ( if your not following me there, make sure you are!!! pinterest.com/bethsigala1 )  If you have any tips or tricks you want to share about meal planning please comment below…I’ll take all the help I can get:)

Another thing I really want to work on is some form of excercise.   I have a love/hate relationship with going to the gym, but I really need to just do it! Ideally I would love to go right after I drop my girls off at school…to be continued!  I just need to do it! Anybody else have the same problem??? Ok, maybe this cute shoes I just go in the mail will motivate me.  They are so cute and unbelievably comfortable!

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Nike Zoom Winflo 5

 

I feel like the beginning of the school year is a chance for me to reset just like my girls do in school.  Now I’m off…the weather is cooler than usual here so I’m taking advantage of it and getting out for a walk!  Have a great day.

Until next time-

Beth

 

 

 

Apple Cake

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Isn’t this just the cutest little apple:)

Hello:)  Today I want to share one of my favorite desserts that I make after we go apple picking.  This cake is so yummy and has been one of my favorite desserts ever since my mom would make it when I was a little girl.  I hope you enjoy it as much as I do!  It’s pretty easy to make (the most time is spent cutting up the apples) and your house will smell SOOOOO good while it’s baking so it’s worth it!

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Okay so here’s what you’ll need…

Apple Cake

2 c. sugar

1 c. oil (I used Canola)

2 tsp. vanilla

2 eggs (beaten)

1 tsp. cinnamon

3/4 tsp. salt

3 c. flour

1 1/4 tsp. baking soda

3 c. apples (peeled & chopped)

1-2 tsp. powdered sugar (optional for top)

Combine sugar, oil, vanilla, eggs and salt in mixing bowl.  Beat until combined.  Mix flour, baking soda and cinnamon in separate bowl and then combine with first mixture.  Stir in apples.  Scoop mixture into a greased tube or bundt pan (it will be thick).

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Bake at 325 degrees for about 1 1/2 hrs. or until cake tester comes out clean.

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And here is the finished product.  This cake is yummy served alone or with a light dusting of powdered sugar on top too!  Enjoy.

Until next time!

Beth

 

Easy Crockpot Potato Soup

Today I wanted to share one of my favorite crockpot recipes with you and it’s a pretty easy!  I love Potato Soup and I love using my crockpot so this soup is on repeat at my house.  What makes it even better is that even my daughters (1 whom is VERY picky) likes it too!!

 

It’s really simple to make and only takes a few ingredients.  The best part is that it’s made in the crockpot!  Here’s what you need…

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  • 1 (30 oz.) bag of Frozen Shredded Hash Brown Potatoes
  • 1 (32 oz.) Chicken Broth (I prefer unsalted)
  • 1 can Cream of Chicken soup
  • 2 Tbsp Minced Onion
  • 1/ tsp. ground black pepper (not pictured…oops!)
  • 1 (8 oz.) softened Cream Cheese
  • Optional toppings: shredded cheddar cheese, crumbled bacon
  1. In slow cooker put frozen hash browns, chicken broth, cream of chicken soup, minced onion and pepper.
  2. Cover crockpot and cook on low for 5 hours.
  3. Stir mixture and add cream cheese (I cube my cream cheese so it’s in smaller pieces and easier to melt).  Cover and cook for an additional 30 minutes (or until cream cheese is melted) stirring occasionally to combine cream cheese into soup.
  4. Serve topped with cheddar cheese and crumbled bacon.  Enjoy!

See, I told you this was an easy recipe.  I hope you enjoy this recipe as much and my family and I do!

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Until next time, have a great Monday!