White Chicken Chili

I have been in a soup-making mood. This white chicken chili is so good. I got the recipe from a girl i visit teach but I kind of changed some of it and made it into my own recipe. I made it for a group of friends this past weekend and there were no leftovers!

White Chicken Chili

Ingredients

• Around 5 or 6 chicken tenders (shred them after cooked)
• 1/2 of an onion, chopped
• 1/2 teaspoons garlic powder
• 1 tablespoon olive oil
• 3 cans great northern beans, rinsed except for one can
• 1 can corn, rinsed
• around 1 C chicken broth (you can add more if you would like)
• 3 cans chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper (optional, i did not use it)
• 2 cup sour cream ( i try to use low fat)
• 1 C milk OR 1/2 cup heavy whipping cream (i prefer the milk b/c it's less fat)
• Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is cooked.
• In a soup pot add cooked chicken (i shred it at this point) with the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and milk until warmed through

Pumpkin Delight!

For all the Halloween parties we attended/had I could not pass up making the notorious pumpkin crumble/cake/treat/delight. My college roommates and I would make this treat for each other's birthdays. What a treat it was to come home to the wonderful smell of pumpkin delight.

This is what is looks like pre-cooked.

People who do not even like pumpkin enjoy this dessert.

Here is the recipe:

Heat oven to 350 degrees

Grease 13 x 9 in pan

Yellow cake mix—remove one cup—set aside in separate bowl.

Bottom layer of cake:

In a large bowl—>

beat remaining cake mix,

½ cup melted butter (I usually do around 1/3 cup)

1 egg

—>press into pan as crust

Middle of cake:

Pumpkin—(1 lb. 13 oz--use LIbby's)

Mix pumpkin filling,

3 eggs,

1 cup sugar,

2/3 cup evaporated milk,

2 teaspoons of cinnamon

Poor over crust

Topping:

Combine reserved cake mix with

½ cup sugar,

¼ cup melted butter

—>crumble over top of middle pumpkin part.

Bake 1 hour to 1 hour and 15 minutes or until golden brown on top

This cake is good warm and it is also very good cold. I like to cool it in the fridge and serve with whipped cream or ice cream.

Funny video about BYU Provo Girls