White Chicken Chili

1 pound boneless skinless chicken thighs, cut into bite-sized strips *
1 cup dried Great Northern beans, sorted and rinsed
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 10.75-ounce can cream of chicken soup
5 cups water

Just Before Serving:
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 4.5-ounce can chopped green chiles

Toppings:
grated Monterey Jack cheese
sour cream
chopped avocado
additional hot pepper sauce

*Do not substitute chicken breast. The long cooking time will dry it out.

1. In a 3.5- or 4-quart slow cooker, combine all ingredients up to the water. Mix well.
2. Cover and cook on low for 9-10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chiles.
4. Serve with desired toppings.

Tip: You can assemble this the night before, minus the water. In the morning, put in the slow cooker, add 5 cups warm water, and stir well. Note that it's usually not safe to refrigerate before slow cooking because it slows the cooking time too much, but in this case the warm water brings the temperature up.

Turkey Pumpkin Chili

This mild chili has a unique flavor. It's fun letting people guess the secret ingredients. Some people can pick out the beer, but no one I've served this to has suspected the pumpkin!


2 pounds ground turkey (or 1 pound turkey, 1 pound ground beef)
1 15.25-ounce can sweet whole kernel corn
1 4-ounce can green chiles
1 14.5-ounce can whole or diced tomatoes
1 29-ounce can tomato sauce
1 15-ounce can pureed pumpkin (or about 2 cups fresh)
1 15-ounce can hominy
1 cup chopped onion
1 12-ounce can beer
1 12-ounce can water
3 Tablespooons minced garlic (about 5 medium cloves, pressed)
2 Tablespoons cumin
1 Tablespoon chili powder
1-1/2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce

1. Brown the meat with the onions and garlic.
2. Mix all ingredients in a slow cooker.
3. Cook 4-6 hours on low. Serve with cheddar cheese.

Poppy Seed Chicken Salad With Apricots

Salad
4 cups cooked, chopped chicken
1-2 green onions, sliced
3 stalks celery, sliced
3/4 cup dried chopped apricots
1 diced apple
1/2 cup halved red grapes
1/2 cup toasted, slivered almonds
squeeze of lemon juice
salt and pepper

Dressing
2 Tablespoons sugar
3 Tablespoons fresh lemon juice
1-2 Tablespoons Dijon mustard
1/2 cup vegetable oil
1 Tablespoon poppy seeds

1. Combine all salad ingredients.
   
2. Whisk together dressing in separate bowl.
   
3. Combine salad and dressing about one hour before serving and put in refrigerator.

This was so wonderful. Alicia brought it to our last home group meeting. --Sarah

Lazy Lasagna (Bulk Recipe)

12 ounces lasagna noodles, uncooked
5-6 cups spaghetti sauce (try this recipe, or use your favorite)
2 cups ricotta cheese
12 ounces mozzarella cheese, sliced or grated
1/2 cup grated Parmesan cheese
8-ounce package cream cheese

1. In three 8 x 8 baking dishes, make layers in the following order: *
   -dry noodles
   -ricotta
   -mozzarella
   -spaghetti sauce
   -sprinkled Parmesan cheese
2. Pinch off nickel-sized pieces of cream cheese and distribute evenly just under the second layer of noodles. Repeat rest of layers. Make sure dry noodles are completely covered by sauce.
3. For the pan(s) you want to bake now, cover in foil and leave in the refrigerator for at least a couple of hours or overnight to allow the noodles to soften.
   
4. For the pans you want to eat later, wrap completely with foil, label, and freeze.
5. If applicable, thaw 24 hours in refrigerator. Bake tightly covered at 350 degrees for about 45 minutes, or until edges are bubbly and center is hot. Remove foil during final 10 minutes of cooking time. Let stand 10 minutes before serving.
   

*You can use whatever combination of pans that works best for your family. For example, you might make a 9 x 13, an 8 x 8, and a small loaf pan. DON'T use a big pan if you can't eat it all. Instead, make several small pans and freeze without baking. The disposable tin foil pans work well, but you can even freeze the lasagna in regular metal pans as long as you can spare the pans for awhile.

You will be amazed how wonderful the frozen lasagna tastes. You can freeze it for months, yet it's every bit as good as baking it fresh. This is another great meal to give to new moms or families with sickness, etc. They'll love you forever. --Sarah

Hot Artichoke Dip

1 can artichoke hearts (13 ounces chopped)
1 cup Hellman’s mayonnaise (regular, not light or nonfat)
garlic powder to taste
1 cup grated Parmesan cheese

1. Drain artichoke hearts.
   
2. Mix all ingredients together, mashing the artichoke hearts as you mix.
   
3. Place in a shallow dish, such as a tart pan.
4. Bake at 350 for 20 minutes or until lightly browned and bubbly.

Serve with wheat thins or other crackers.

Here at last is the recipe for Sherry's delicious dip. This is a favorite at home group. --Sarah

Slow Cooker Split Pea Soup

16-ounce package dried green split peas, rinsed
1 meaty ham bone, 2 ham hocks, or 2 cups diced ham
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
2 chicken bouillon cubes, crushed
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tablespoon seasoned salt (or to taste)
1/2 teaspoon fresh pepper
1-1/2 quarts hot water
1/2 cup light cream

1. Layer all ingredients except cream and water in slow cooker in the order given.
2. Pour in water. Do not stir.
   
3. Cover and cook on high 4-5 hours or on low 8-10 hours, until peas are very soft and ham falls off the bone.
   
4. Remove bones and bay leaf. Mash peas to thicken soup. Add cream just before serving.

Serve garnished with croutons. Freezes well.

Serves 8.

This is a great way to use leftover ham. It is so good and so easy!

7-Up Cake

3 sticks butter, softened (see quick softening tip)
3 cups sugar
5 eggs
3 cups flour
2 Tbsp vanilla extract*
3/4 cup 7-Up

Glaze (optional)
1/2 cup powdered sugar
1-2 Tbsp milk

1. Beat softened butter and sugar for about 20 minutes. (A stand mixer works best.) It will be very fluffy, and the sugar will be incorporated.
   
2. Add the eggs one at a time, beating well after each addition.
3. Mix in the flour and vanilla gradually, alternating between flour and vanilla.
   
4. Fold in the 7-Up.
5. Pour into a well greased bundt pan and bake at 325 degrees for about 1-1/4 hours. The top will be crackly and delicious.
6. Allow cake to cool slightly. Blend milk into powdered sugar gradually, to desired consistency. Blend thoroughly with a whisk and pour over cake.

*Substitute lemon extract for vanilla if desired.

All through college, I worked at a dry cleaners. There was this woman who made a cake for every birthday. We could choose from a whole book of recipes, but every person in my store always chose the same cake every year: 7-Up cake. It was so incredibly light and wonderful, with just the right amount of sweetness.

About a year ago, I suddenly remembered that cake and desperately wanted to have some. I searched the Internet and found quite a few variations. This one is pretty close to what I remember, nearly as good as the cake our birthday lady made. (Isn't it funny how our fondest memories never seem quite as good when we try to recreate them? It's still fun to try, though.)

--Sarah

Butterfinger Ice Cream Dessert

2 cups milk
1 quart vanilla ice cream, slightly melted
2 (3.5-ounce) packages instant vanilla pudding
1/2 cup butter
1 1/2 cups crushed graham cracker crumbs
1/2 cup crushed saltine crackers
1 (8-ounce) container whipped topping
4 (2-ounce) Butterfinger bars, crushed

1. Combine milk, ice cream, and dry pudding mix in a large bowl and beat until well mixed. Place in refrigerator.
   
2. Melt butter in saucepan; pour over cracker crumbs in a large bowl. Stir well.
   
3. Pour crumb mixture into a 13-by-9-inch pan, patting into an even layer on bottom and reserving 1/3 of mixture for topping.
   
4. Pour ice cream mixture over crust. Freeze for one hour.
   
5. Spread whipped topping over filling. Mix crushed Butterfingers with reserved crumb mixture. Sprinkle over top and return to freezer to set.
   

Let stand at room temperature for about 20-30 minutes before serving.

My mom makes this frequently, and it's a favorite request for family birthday parties. It will make you want to lick the empty pan when no one is looking. (At least it has that effect on me!) -- Sarah

Lemon Torte Cake

Cake:
2-1/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons dried lemon peel*
1/2 teaspoon salt
4 eggs
1-1/3 cups sugar
2/3 cup mayonnaise
l cup 7 Up

1. Preheat oven to 350.
   
2. In a medium bowl, blend together the flour, baking powder, baking soda, lemon peel, and salt. Set aside.
3. In large mixing bowl, beat together the eggs, sugar, and mayonnaise until fluffy and lemon colored. Add the flour mixture alternately with the 7 Up, beating with a wire whip after each addition.
4. Spread the batter into two sprayed 8" or 9" round cake pans. Bake for 25 to 30 minutes. The top will spring back when done.
   

Lemon Filling:
One 14 oz can Eagle Brand sweetened condensed milk
1/2 cup lemon juice

1. In a medium bowl, beat together the milk and lemon juice with wire whip.
   
2. Set in the refrigerator to thicken as it chills.
   
3. Spread between cake layers and over the top layer.
   
4. Chill frosted cake for at least two hours.
   

This can be made a day ahead. In fact, it tastes even better the second day. The filling penetrates the cake a little and makes it nice and moist.

*Use the fine Microplane rasp grater to grate the lemon peel. Avoid getting the bitter white pith.

This is my Aunt Carol's recipe. Because she has a gluten allergy, she uses 2-1/4 cups of rice flour mix (2 cups of rice flour, 2/3 cups of potato starch flour, 1/3 cup of tapioca flour) in place of the wheat flour and adds 1 teaspoon xanthan gum. It is incredibly light and tender. --Sarah

Pesto Sauce

2 cups basil leaves, rinsed and dried
1/2 cup grated Parmesan
1/3 cup pine nuts, lightly toasted (about 7 minutes at 300 on a cookie sheet)
2 garlic cloves, peeled and coarsely chopped
1/2 tsp coarse salt (such as sea salt or kosher salt)
1/4 tsp fresh ground pepper
1/2 cup plus 1 tablespoon olive oil

1. Pulse all ingredients except oil in food processor (chopping blade) until well combined.
   
2. With machine running, add 1/2 cup oil in a slow, steady stream.
   
3. Transfer pesto to a small airtight container and pour rest of oil on top (do not stir). Refrigerate or use immediately.
   

This tastes wonderful on a turkey sandwich or on spinach pizza.

Tip: This makes quite a bit of pesto. You can freeze what you don't use in ice cube trays or small plastic baby food containers. Add a single cube when you make spaghetti sauce or soup. Or you can freeze it in bigger quantities and thaw it out to use with pasta or on sandwiches. It keeps for a few days in the refrigerator.

Crunchy Cole Slaw

Slaw:
1 medium head cabbage, shredded, OR small bag of coleslaw mix*
1 handful of green onions, chopped
1/2 jar hulled sunflower seeds (find these near the canned peanuts)
2 packages ramen noodles (discard flavor packet and crush noodles)
1 to 2 cups chopped pecans
1/2 stick margarine

*If shredding fresh cabbage, use about 10 cups and save rest for another use

Dressing:
1 cup sugar
1/2 cup apple cider vinegar
1 tablespoon soy sauce
3/4 to 1 cup canola oil

1. Melt margarine in skillet and brown the pecans, crushed noodles, and sunflower seeds. Let this cool completely.
2. Whisk together in a small bowl: sugar, vinegar, soy sauce. Slowly whisk in the oil.
3. Toss all salad fixings (slaw, onions, crunchy mixture) in a very big bowl.
4. Pour the prepared dressing over salad and toss JUST BEFORE SERVING. (You may not need all the dressing; just add enough to moisten the slaw but not make it too greasy.) Let sit at room temperature about 15 minutes before serving.
   

DO NOT MIX THIS UP AHEAD OF TIME. You can make the dry ingredients, dressing, and slaw in advance and store them separately. Then mix just before serving.

Red Plum Barbecue Sauce

1/2 cup ketchup
2 tablespoons red plum jam
1/2 tsp red wine vinegar
1 tsp Worcestershire sauce
1/4 tsp dried thyme leaves or 3/4 tsp fresh minced leaves
1/4 tsp allspice
1/8 tsp cayenne pepper (ground red pepper)

1. In a small, heavy-bottomed saucepan, combine all ingredients. Blend well.
2. Bring to a boil over medium heat and cook, stirring, until jam is completely melted, about 3 minutes.
   
3. Remove from heat and cover until ready to use.
   

Makes about 4 servings

Kristen's Garden Salad

1-2 packages premium romaine salad
1 package Bacon Bits pieces
sliced cucumbers and tomatoes
1/2 to 3/4 cups grated parmesan cheese
Good Seasons Italian Dressing mix (plus required ingredients)

1. Toss all salad ingredients, without dressing, and chill for an hour or two.
2. Prepare salad dressing according to package directions. Toss with salad just before serving.
   

Sweet Corn Cornbread

2 packets white cornbread mix plus required ingredients

1 packet yellow cornbread mix plus required ingredients
1 can cream corn

1/2- 3/4 cup sugar

couple handfuls of cheese

1. Make cornbread mixes according to package directions.
2. Add corn, sugar, and cheese.
   
3. Bake as directed.

Turkey Pumpkin Chili

2 pounds ground turkey

1 (15.25 oz) can sweet whole kernel corn

1 (4 oz) can chopped green chilies

1 (14.5 oz) can whole or diced tomatoes

1 (29 oz) can tomato sauce

1 (15 oz) can of pumpkin
1 can hominy

large onion, chopped

1 can beer (12 oz)

1 can water (12 oz)

3 tablespoons minced garlic (about 5 medium cloves)

2 tablespoons cumin

chili powder to taste *
salt to taste
brown sugar to taste *

1 tsp Worcestershire sauce

1. Brown meat with onions and garlic.
   
2. Mix with all other ingredients in a slow cooker.
   
3. Cook 4-6 hours on low.

* I used about 1 tablespoon of chili powder and 1.5 tablespoons of brown sugar when I made this, and it was great -- Sarah

Serve with Michelle's sweet corn cornbread.

This is a fun recipe because the pumpkin gives the chili a unique yet familiar flavor, and no one can guess the secret ingredient.

Cake Bites

1 box cake mix (any flavor – chocolate, vanilla, strawberry)
1 can frosting – same flavor as cake mix
1 package of either chocolate candy coating or almond bark bars

1. Prepare cake mix according to package directions.
   
2. Once out of the oven, scoop cake out of pan and mix together with the can of frosting in a large bowl.
   
3. Make small balls out of the mixture and place onto wax paper in a plastic container or on a cookie sheet. Place balls into freezer overnight if possible, or at least 4 hours.
   
4. Melt candy coating in the microwave and dip balls into melted chocolate or almond bark. While coating is still wet, you can dip in toffee bits or nuts, or drizzle with opposite kind of melted chocolate.

Tip: This is a great way to use leftover cake, either from a bakery or homemade.

Kristen made these for an unofficial home group meeting of just the ladies, and they were incredibly decadent. We had these luscious cake balls and strawberries, and we sat out on the back porch and talked until it was scandalously late (for old married ladies whose husbands were home with the kids, anyway).

Roasted Tomato Basil Soup – Sandra Lee

2 Tbsp extra virgin olive oil
1 frozen diced onion
1 tsp minced garlic
1/2 cup dry vermouth
3 (15 oz) cans roasted diced tomatoes
1/2 cup low sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 tsp salt
1/2 cup cream

1. In a medium pot over medium-high heat, sauté diced onions and garlic in olive oil for 1 minute.
   
2. Add remaining ingredients except for cream.
   
3. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
4. Remove soup from heat. Working in batches, puree soup in blender.
5. Adjust seasoning with salt and pepper.
   
6. Return puree to saucepan, add cream, and heat through.
   
7. Serve hot, garnished with chopped fresh basil.
   

WARNING: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.

Dump Cake

1 box yellow cake mix

2 cans of pie filling of your choice

1 stick of butter

cinnamon and sugar

1. Pour pie filling on bottom of 13 X 9 glass dish.
2. Pour cake mix evenly over top, but do not mix.
3. Thinly slice butter and cover the top of the dry cake mix with it.
4. Sprinkle with cinnamon and sugar to coat.
   
5. Bake uncovered at 350 for 35-45 minutes, until top is bubbly and light brown.

Tips: You can do a half batch, if desired, in a square pan. For the full recipe, you can use the same pie filling on the whole cake, or a different kind for each half.

This is sooo good! Michelle totally needs to bring this to another home group meeting!

Chicken and Strawberry Salad

rotisserie chicken (purchased)
bagged salad - field greens
blue cheese crumbles
dried cranberries (such as Craisins)
strawberries, sliced
walnuts, chopped
Brianna's Blush Wine Vinaigrette

1. Shred or chop the chicken; allow to cool.
   
2. Combine all ingredients except salad dressing. Toss well.
3. Just before serving, pour dressing and mix lightly.
   

When Stephanie brought this salad to a home group meeting, I had to have the recipe. I was worried when I found out this was one of those recipes where you just throw in a bit of this and a bit of that, but when I made it, it was great--though not as wonderful as Stephanie's.

Be careful not to use too much dressing, or everything will get soggy. Start with just a little dressing, toss, and add more until you get the right amount.

Banana Pudding

1/2 box vanilla wafers
3 - 4 bananas
8 oz package of cream cheese
14 oz can of Eagle Brand milk
3 cups milk
1 large vanilla instant pudding
1 1/2 cups Cool Whip

1. Cream the cheese until smooth.
   
2. Stir in Eagle Brand milk.
   
3. Add regular milk and pudding mix and beat until thick.
   
4. Fold in Cool Whip.
   
5. Make layers of cookies, bananas, and pudding mixture. Top with Cool Whip or vanilla wafers.

Serves 10 to 12.