White Bean Chicken Chili

This was surprisingly good!

1 T. Oil
1 Onion chopped (or onion powder)
3 Cloves Garlic
2 t. Cumin
1 t. Oregano
1 t. Cayenne (optional if you like it spicy, I didn't put it in)

-Combine in large saucepan and cook 3 minutes.
-Add the following and simmer 15 minutes.

2 Cans Chicken Broth
3 Cups Cooked Chicken
3 15oz Cans White Beans

-Top with cheese and serve

Crepe Recipe

3/4 cup flour

1/3 cup water

1/3 cup milk

2 eggs

2 Tbsp. sugar

4 tsp. cooking oil (I use Canola)

Whisk all ingredients together until smooth. Heat a small frying pan on the stove. When it's warm, remove it from the heat and spray it with non-stick cooking spray (or maybe not if it's non-stick). Put enough crepe batter in to line the bottom of the pan (the recipe I use says 2 Tbsp but I think I typically use a bit more than that). Tilt the pan around until you have a fairly even coating. Return the pan to the stove and allow it to cook until the edges of the crepe are turning light brown (they'll most likely be curling away from the pan as well and there may be 'bubbles' forming in the crepe). Invert the pan over a plate or paper towel. The crepe should peel off fairly easily. However, I sometimes have problems with sticking so a lot of times I'll just use a spatula to scoop it out of the pan.

My favorite topping for crepes is Nutella with strawberries and/or bananas. Another good combo is brown sugar and lemon. Or if you want to be more healthy, you can just put a fruit mix together. Jeff likes to add maple syrup to every combo. Pretty much anything works.

Homemade Refried Beans

1 Onion
3 C. Pinto Beans (Rinsed)
2 T. Minced Garlic
3 t. Salt
1 3/4 t. Black Pepper
1/8 t. Cumin
9 C. Water
1/2 Diced Jalapeno or Diced Chilis (Optional)

Combine and cook in crock pot for 6-8 hours, then mash.

Pumpkin Gooey Butter Cake

Crust:

1 yellow cake mix

1 egg

1 stick of butter, melted

*Mix with a fork and press in bottom of 9x13 pan

Top:

1 pound powdered sugar (4 cups)

1 package cream cheese, softened (8oz)

1 stick of butter, very soft or melted

2 eggs

1 tsp vanilla

1 can pumpkin (15 oz)

1 tsp cinnamon

nutmeg (optional)

*Mix and pour over base

Bake at 350 for 40-45 min or until set. The center should still be gooey. Cool and top with powdered sugar.

Candy Bird's Nests

2 C. Chocolate or Butterscotch Chips
1 C. Peanut Butter
*Melt together in saucepan over medium heat

2 C. Chowmein Noodles
*Add to pan and mix into pb/choco mixture
*Spray hands with PAM, shape into birds nests, let dry on wax paper
*When hard, fill centers with Easter egg candies

Easter Egg Dye

1/2 C. Boiling Water
1 T. Vinegar
Drops of food coloring of your choice

Kettle Corn

1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
3/4 teaspoon salt

Use a large pot with lid

Heat oil and 3 kernels of popcorn in a large pot over medium-high heat. Once the 3 kernels have popped, add the rest of the popcorn and sugar, giving it a quick stir and then cover with lid. Shake often until popping slows down. Remove immediately from heat and pour into a large bowl. Sprinkle with salt and serve immediately.