White Bean Chicken Chili

For the chicken in this recipe, you can poach 4-5 bone-in chicken thighs until very tender, then pull the meat off the bones in shreds. Or you can buy a rotisserie chicken and pull the meat off. You will need about a pound of cooked chicken.

2 Tbsp. vegetable oil
1 onion, chopped
2 tsp. minced garlic
1 green pepper, chopped
1 yellow pepper, chopped
2 cups chicken stock or broth (If I cook my chicken, I use the left over strained stock.)
1 16-oz. jar Herdez salsa verde (I use mild.)
1 4-oz. can green chopped chilis (I use mild.)
1 16-oz. can petite diced tomatoes
1/2 tsp. oregano
1/2 tsp. cumin
1-1/2 tsp. chili powder
11-oz. can Del Monte summer crisp corn. (This is what I use but you can use fresh corn, or any other canned or frozen corn.)
Two 15-oz. cans Cannelini beans (white kidney), drained, or any other white beans you prefer.
Salt and pepper to taste.

Directions:

1. Heat oil and cook onion, garlic, and chopped peppers until soft.

2. Stir in stock, salsa verde, green chilis, tomatoes, and spices. Bring to a boil, and then simmer about 10 minutes.

3. Add corn, chicken, and beans. Simmer 5 minutes. Season with salt and pepper to taste.

Notes:
If the chili is too thick, you can add more stock/broth to thin, depending on your preferences. For serving, I like to top it off with shredded cheese, sliced green onions, sour cream, guac, with tortilla chips on the side for scooping.

Chickpea and Tomato Pasta

This recipe has become a go-to recipe for the vegan and dairy restricted members of the family. Just omit the Parmesan. It's easy and delicious and will be enjoyed by all!

As written, it's enough for 3, but it works well doubled if you have a larger crowd. You might want to use only 3 cups of stock, and then add more if needed.

3 T. extra-virgin olive oil

1 bunch spring onions

Kosher salt

1/2 t. rosemary

1 15 oz. can chickpeas, drained

1 15.oz. can petite diced tomatoes

1 1/2 T. capers, chopped

6 oz. orecchiette or other short pasta (I use small shells)

2 T. finely chopped parsley

Freshly ground black pepper

Vegetable stock--unsalted

Parmesan, finely grated

Slice the spring onions, separating the green from the white. Mash half of the chickpeas with a potato masher. In a large pot, cook the onion whites in olive oil until soft. Add the garlic and continue to cook for about 5 minutes. Add the rosemary (and any other seasonings to your taste--I have also used oregano, basil and thyme). 

Add the chickpeas, tomatoes, and capers and continue to simmer until slightly thickened, about another 5 minutes. Add the pasta and about two cups of vegetable stock. Add a little more if you think your pasta will need it. Increase the heat to bring to a simmer and cook pasta until al dente, stirring frequently to keep from sticking, about 13-16 minutes depending on shape. Stir in parsley, season with salt. Serve in bowls topped with parmesan, green onions and fresh pepper.

Bacon and Cheddar Quiche

The best thing about quiche is that it can be served for breakfast, brunch, lunch or dinner. Always perfect with fresh fruit or a tossed salad.

1 9-inch deep dish pie shell
8 strips bacon, cooked and crumbled
4 eggs
2 cups half and half
1/4 t. dried leaf thyme
1/4 t. onion powder
1/4 t. dry mustard
1/8 t. pepper
1 and 1/2 cups sharp shredded Cheddar cheese

Preheat oven to 375 degrees. This quiche works best if the crust is pre-baked just a little. Prick dough first and line with aluminum foil. Fill with dried beans or pie weights. Bake about 10 minutes.

In a bowl, whisk together eggs, half and half, and seasonings. Pour into the baked crust. Crumble bacon over the top with cheddar cheese. Bake for about 30 minutes or until filling is set and top is lightly browned.

Asparagus and Mushroom Quiche

Another yummy quiche in my ever-expanding repertoire of quiches.

6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper

Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.

Sausage and Cranberry Quiche

This is a great companion quiche to the Basic Quiche, when prepared with the vegetables. Always a favorite when I make Sunday brunch.

1 9-inch deep dish pie shell
1 pound roll sausage, such as Bob Evans Original
1/4 cup chopped onions
3/4 cup dried cranberries
1 and 1/2 cups shredded Monterey Jack cheese
5 eggs, lightly beaten
2 cups half and half

Preheat oven to 400 degrees.

Crumble and cook sausage and onion in skillet over medium heat until sausage is browned. Remove skillet from heat. Sprinkle cheese on bottom of pie shell. Top evenly with sausage mixture and cranberries. Combine eggs and half and half in a bowl, whisk until blended. Pour egg mixture over sausage and cranberries in pie shell. Bake 35-40 minutes or until knife inserted in center comes out clean.

Cranberry Canes

My mother would make these every Christmas when we were growing up. They have been a family favorite for many years now.

Scald 1 cup milk. Cool to lukewarm. In a large bowl, measure 4 cups unsifted flour, 1/4 cup sugar, 1 t. salt. Cut in 2 sticks of butter until mixture resembles coarse meal. Dissolve one package yeast in 1/4 cup warm water. Add to flour mixture the yeast, milk and 2 beaten eggs. Cover dough tightly and refrigerate for 2 hours or up to 2 days.

Filling:
1 and 1/2 cups chopped fresh cranberries
1/2 cup sugar
1/2 cup raisins
1/3 cup chopped pecans
1/3 cup honey
1 and 1/2 t. orange peel

Cook filling ingredients over medium heat. Bring to a boil. Cook 5 minutes. Cool.

Divide dough in half. On floured surface, roll out one dough half to 18 x 15-inch rectangle. Spread half of the filling on dough. Fold dough in thirds so it is 15 x 6-inches. Cut into about 15 strips, one inch wide, and twist ends in opposite directions. Repeat with other dough half. Place on greased or parchment lined baking sheet. Bake 400 degrees, 10-15 minutes. Ice with confectioner's icing. (I like to add a little cream cheese to my icing.)

Piccalilli

This cold vegetable salad is very similar to bean salad, but as my husband says, "tastier".

Use whatever vegetable combinations you like, and adjust the seasonings according to your taste, but I make it as it is written here.

I also use "no-salt added" vegetables, when available.


1 can French-style green beans  (drained)
1 can wax beans (drained)
1 can light red kidney beans (drained)
1 can shoe-peg corn (drained)
1 medium red onion (chopped)
1 cup chopped fresh bell pepper (I use a combination of red, green and yellow for lots of color!)
1/2 cup cider vinegar
1 cup light brown sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds (or 1/2 teaspoon dry mustard)
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon turmeric
1/4 teaspoon ground black pepper
1 teaspoon salt

Place drained canned vegetables and chopped fresh vegetables in a heat proof bowl.

Place remaining ingredients in a saucepan and heat to a boil. Remove from stove and pour over vegetables. Allow to cool, then refrigerate before serving. Keeps in refrigerator for about two weeks.

Pecan Pie

This recipe came to me by way of my Texas born husband. Pecan trees grow on his family's property and when life gives you pecans, make Pecan Pie!

This recipe has become a favorite because it's not super sweet, and it's loaded with pecans instead of sugary filling!

Texas Pecan Pie

1 cup dark corn syrup
1/2 cup granulated sugar
1/4 cup melted butter
3 eggs
1 tsp. vanilla
2 and 1/2 cups coarsely chopped pecans
Additional pecan halves to decorate pie.
One 9-inch pie crust (unbaked).

Preheat oven to 325 degrees. Beat eggs. Mix in corn syrup, sugar, melted butter and vanilla. Place chopped pecans in bottom of unbaked pie shell. Pour filling over. Decorate top of pie with pecan halves, making concentric circles, or however you want. Bake for 50 minutes. Serve with whipped cream if desired.

Cherry Almond Crumb Pie

This recipe was one of my Dad's favorites. It is made with a filling of sour cherries (in my opinion, the only kind of cherries a pie should be made with!) with an almond crumb topping. Fresh sour cherries are difficult to find and are only in season for a short time, so make this pie any time of year using canned Oregon Red Tart Cherries.

You will need one 9-inch unbaked pie shell. (I use Pillsbury in the refrigerator case.) Of course, you can make one from scratch too! I have also made this pie using a homemade shortbread crust and it's delicious!

For the filling:
1/2 to 3/4 cup sugar*
3 T. cornstarch
2 cans Oregon Red Tart Cherries
1/4 t. almond extract
1 t. tapioca (optional)

Preheat oven to 400 degrees. Drain the cherries and reserve the juice from only one can. In a sauce pan, stir the cherry juice into the combined mixture of the cornstarch and sugar. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in cherries and almond extract. If you're worried your cherry filling might be too loose, add a little tapioca. Pour filling into pastry lined pie pan.

*Sugar may be increased to taste, but I only use 1/2 cup because I like the tartness of the cherries.

For the crumb topping:
3/4 cup flour
1/4 cup sugar
1/4 t. salt
1/4 t. nutmeg
1/8 t. cinnamon
6 T. unsalted butter
1/3 cup sliced almonds

Combine the flour, sugar, salt, nutmeg and cinnamon. Cut the butter into small pieces and rub it into the flour mixture with your fingers until crumbly (or cut in using a fork). Add the almonds. Sprinkle the crumb mixture over the cherries and bake pie 30-40 minutes. (I bake in a 400 degree convection oven for 30 minutes.) Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings.

Coconut Blueberry Cake

This delicious cake has become one of our favorites! So easy to make too! We top it with lemon sauce (recipe included).

Notes: I use fresh blueberries and unsweetened coconut. You can use sweetened flaked coconut, but I like it best with unsweetened. I also use one fresh lemon for the sauce, the juice and zest equal what the recipe calls for.

Ingredients:

2 cups flour
1 cup sugar
3 tsp. baking powder
1/4 tsp. salt
2 eggs
1 tsp. vanilla
1 cup milk
1/2 cup vegetable oil
1 and 1/2 cups fresh blueberries
1 cup flaked coconut, plus more for sprinkling on top

Lemon Sauce:

1/2 cup sugar
4 tsp. cornstarch
1 tsp. grated lemon peel
1 cup water
2 Tbsp. butter
3 Tbsp. lemon juice

Preheat oven to 375 degrees.

In a bowl, whisk together the flour, sugar, baking powder and salt. Beat eggs in separate bowl. Add milk, vanilla and vegetable oil to the eggs. Fold egg mixture into dry ingredients until just moistened. Fold in blueberries. Fold in coconut.

Put batter into a greased 13 x 9 baking pan. Sprinkle extra coconut all over top. Bake 22-24 minutes or until inserted toothpick comes out clean. Cool.

Note: I use a convection oven at 350 degrees, baking for 24 minutes.

In a small saucepan, combine the sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil, cook and stir until thickened. Remove from heat and stir in butter and lemon juice. Cut cake into squares and drizzle with lemon sauce. Lemon sauce can be gently reheated in the microwave for leftover servings.

Basic Quiche

Almost anything can be added to this basic quiche recipe to make it truly your own. I will list the ingredients and method and then notes on how I make my favorite version.

Ingredients:
4 eggs
2 cups half-and-half
1/8 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
4 ounces Jarlsberg cheese, shredded
2 ounces whole milk mozzarella cheese, shredded
1 (9-inch) unbaked pie shell

Directions:
Preheat oven to 400 degrees. (I use a convection oven.)

In a large bowl, whisk together eggs and half-and-half. Add salt, white pepper and nutmeg. Place shredded cheese in the pie shell. Pour egg mixture over cheese.

Bake for 35-40 minutes until crust is golden and filling is set. Let cool about 10 minutes before serving.

Notes:
I use a deep dish pie pan (because I add extra goodies) and lightly spray it with cooking oil.

I use all Jarlsberg cheese and usually between 6-8 ounces. I have used Jarlsberg with a mozzarella/Monterey Jack blend as well.

I like this Quiche with vegetables. In a saute pan with a little olive oil, I mix chopped onion with chopped sweet peppers (green, red, yellow) and maybe some sliced mushrooms, and also a 6-ounce bag of baby spinach. Add the spinach last after the vegetables have softened and cover the pan until it wilts.

Layer the cheese in the bottom of the pie dish. Then layer the vegetables on top of the cheese and then pour the egg mixture over. Bake as indicated above.

Chocolate Chunk Pecan Cookies

This has been my go-to chocolate chip cookie recipe for many years now. Only makes about two dozen, but that's probably a good thing because they are very rich and very good and very hard to stop eating!

2/3 cup butter (10 Tablespoons plus 2 teaspoons), at room temperature
2/3 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
3 bars (3 ounces each) Swiss dark chocolate, chopped in 1/2-inch pieces
2/3 cup coarsely chopped pecans

Note: For the chocolate you can use 9-oz. of good quality chocolate chips, such as Ghiradelli semi-sweet or 60% cacao. Your preference.

Heat oven to 325 degrees. Lightly grease two 17 x 14-inch cookie sheets, or line with parchment paper, which is what I do. In large bowl, with electric mixer, beat butter, sugars, egg and vanilla at medium-high speed until fluffy. Reduce mixer to low, and add flour, increase mixer speed gradually and beat until just blended. Stir in chocolate and pecans. Drop heaping tablespoonfuls dough 2-1/2-inches apart onto prepared cookie sheets. Bake one sheet at a time 17 minutes or until edges of cookies are lightly browned and tops look dry. Cool on wire rack 5 minutes. Remove to rack to cool completely. Makes 22.

Sassy Tailgate Sandwiches

This recipe was giving to me by an office mate who's wife made these for one of our office parties. They are easy and delicious!

1 pkg. (12 count) Hawaiian bread rolls
1 lb. shaved Black Forest ham
12 slices Gruyere cheese
1 tub (8 oz.) Philadelphia® Chive & Onion Cream Cheese Spread
1/2 cup butter, melted
1 T Worcestershire sauce
1/2 T dried minced onion
1/4 cup grated Parmesan cheese

Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
Place equal amounts of ham on each roll bottom. Top with Gruyere.
On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at lease 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil, in a preheated 350 degree oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12

NOTE: I shredded chunk Gruyere as I could not find slices. Your butter mixture will look a little curdled once together. Don't worry--it's supposed to look like that.

Butternut Squash Soup

I wanted to make some Butternut Squash Soup to go with our Tailgate Sandwiches. It was a great combination.

2 T Butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded and cubed
32-oz. chicken stock
Salt and freshly ground pepper to taste

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender.

Transfer the soup to a blender, and blend until smooth. Return to pot and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

NOTE: I used a 16-oz. bag of frozen butternut squash and I blended in about one-half cup of sour cream after the soup had been pureed, heating through gently.

Cheese Cake

This easy Cheese Cake recipe actually makes a pie.

Make a graham cracker crust for an 8-9-inch pie using the directions on the graham cracker crumb box or keep it extra simple and buy a pre-made graham cracker crust. I prefer to make mine.

Brush the pie crust shell with one beaten egg yolk (mix with a tiny bit of water if too thick) and bake at 375 degrees for 5 minutes. Let cool.

One 8-oz. pkg. cream cheese (beaten)
1/2 cup sugar
1 Tbsp. lemon juice
1/2 tsp. vanilla
Dash salt

Blend these ingredients in a mixing bowl. Then add 2 eggs, one at a time, beat after each. I also add the egg white from the egg yolk I used to brush on the pie shell. Pour filling into crust and bake at 325 degrees for 25-30 minutes.

1 cup sour cream
2 Tbsp. sugar
1/2 tsp. vanilla

Mix ingredients. Spoon over top of pie and spread evenly. Bake 10 minutes longer. Chill several hours. Serve plain or with your favorite fresh berries.

Black Dog Chili

Don't worry--no black dogs were harmed while making this great chili alternative.

One 1-lb. pkg. flavorful hot dogs diced into quarter-inch pieces (I use Nathan's Beef franks)
1-lb. ground turkey or turkey breast
2 Tbsp. vegetable oil
1 medium white onion, diced
1/2 tsp. garlic powder
1 small green bell pepper, diced
1 small orange bell pepper, diced
Two 6-oz. cans tomato paste
Two 15-oz. cans black beans, rinse and drain
Two 15-oz. cans diced tomatoes, with juice
4 tsp. chili powder
1 and 1/2 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. red (cayenne) pepper

Brown ground turkey in vegetable oil with onion and garlic. Add diced dogs, bell peppers and seasonings. Thoroughly stir in tomato paste. Add beans and tomatoes and simmer on low heat until all ingredients are soft, stirring often. Serve straight or over rice or pasta. Top with sour cream and shredded cheese. I serve straight with the sour cream and cheese and tortilla chips to scoop or crumble.

Maryland Crab Soup

Enjoy this Maryland favorite!

Two 46-oz. cans V-8 (one spicy and one regular)
1 cup chopped onion
1 cup chopped celery
1-lb. baby red potatoes, skin on, cut into chunks
2-lb. bag frozen mixed vegetables
3 large carrots, pared and sliced
Two 14-oz. cans diced tomatoes
 2 tsp. Old Bay (or to taste)
Salt and pepper, to taste
1-lb. Blue Crab meat, picked

Put all ingredients except crab meat in large soup pot and let simmer till vegetables are tender. Add crab meat and heat through. Adjust seasonings. Always best the second day after flavors have melded.

Chocolate Mint Squares

These chocolatey brownie-like squares have a mint filling which you can tint green. Perfect for St. Patrick's Day or any other day for that matter.





Cake Layer

1 cup sugar
1/2 cup butter, softened
4 eggs, beaten
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 16-oz. can Hershey's chocolate syrup

Mix above ingredients together and pour into ungreased 9x15 pan. Bake at 350 degrees for 30 minutes. Cool before adding mint layer.

Mint Layer

1/2 cup butter, softened
2 cups confectioner's sugar
2 Tbsp. milk
1/2 to 1 tsp. peppermint extract (to your taste)
Few drops green food coloring (to your shade)

Mix ingredients thoroughly to form a minty butter cream frosting and spread evenly over cooled cake.

Glaze

6 Tbsp. butter
6-oz. semi-sweet chocolate chips

Put butter and chocolate chips in Pyrex measuring cup and place in pan of water over low heat. Melt and mix together. Spread over mint layer. Chill and cut into squares before serving.

Vidalia Onions

These hot, buttery Vidalia onions are one of our favorite side dishes when these sweet onions are in season. I learned this very easy method of preparing them from my mother.

Allow one onion per person. Slice the top and bottom off of each onion you wish to prepare and take off the outer skin. Place onions in a cassarole dish that has a lid. Put a generous pat of butter on top of each onion. Sprinkle with salt and cracked pepper. Cover and put in microwave for about 8-10 minutes on high power depending on size and quantity of onions. Onions are done when tender and practically falling apart. Serve with a spoonful of the buttery onion juice. These are especially good with a steak.

Pineapple Upside Down Cake

Tammy's fabulous Pineapple Upside Down Cake.

1 box yellow cake mix
1/3 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup butter (melted)
1 cup packed dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
20 oz. can crushed pineapple (Splenda sweetened) (reserve juice)
Chopped pecans

Combine cake mix with 1 and 1/3 cups pineapple juice (may need to add more to reserve to make full measure), vegetable oil, eggs and vanilla and beat for 2 minutes. In another bowl, combine melted butter, brown sugar, cinnamon and nutmeg. Spread brown sugar mixture in bottom of greased 9 x 13 pan. Top with chopped pecans to cover. Top with drained, crushed pineapple to cover. Pour cake batter over. Bake at 350 degrees for 30 to 35 minutes or until toothpick comes out clean. Cool in pan. When cooled, invert onto serving plate and serve with whipped cream.