White Chilli

This is yummy and easy! It is one of my favorites!

Saute:
1 lg onion, chopped
2 cloves garlic, minced
1 Tb olive oil

4 cups cooked chicken, diced
4 cans (15 oz) white kidney beans or canolini beans, rinsed and drained
1 can garbanzo beans
2 cans chicken broth
1 can chopped green chillies
2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp cayenne pepper

Add all other ingredients to saute mixture. Cook on low in crockpot for 7 hrs and high for last hr.
Serve with monteray jack cheese and tortilla chips. Sprinkle with fresh cilantro.

Pumpkin Stew

• Large Pumpkin (it needs to be flat on the bottom)
• 2 lbs ground beef
• 1-2 bottles spaghetti sauce
• 1-2 bags mixed veggies (and variety you choose )
• 1 onion
• salt and pepper
• you can also add fresh potatoes and carrots if you want

Clean out your pumpkin, it will be your pot. Put it in a shallow dish with an inch or so of water. Brown meant and onions. Put into the pumpkin and add spaghetti sauce. Stir together. Put pumpkin in the oven @ 350 for 2 1/2 - 3 hours. Steam veggies. After the pumpkin comes out of the oven add veggies.

I tried to scale this recipe down, a teacher I worked with makes this every year for her class near Halloween, It might still make a lot. I've also known people to make the stew on the stove (and just add everything together plus a little water until you have the consistency you like) and cook the pumpkin separately if you don't want a lot of pumpkin flavor in the soup. Hope it isn't too vague for anyone that really wants to try it!

Chicken Soup with Spinach and Wild Rice

WHAT YOU NEED:

• 3 cup water
• 14 floz low sodium chicken broth
• 10 3/4 floz Soup, cream of chicken, condensed, canned
• 2/3 cup wild rice , rinsed and drained
• 1/2 tsp black pepper
• 3 cup cooked chicken breast, diced (or turkey)
• 2 cup fresh chopped spinach , shredded

WHAT YOU DO:

• In a 3 1/2 or 4 quart slow cooker combine water, chicken broth, chicken soup, wild rice, thyme and pepper.
• Cover and cook on low heat setting for 7 to 8 hours or on high heat setting for 3 1/2 to 4 hours.
• Just before serving, stir in chicken and spinach. Enjoy! (MAKES 6 SERVINGS)

Idaho Baked Potato Soup

2/3 C butter
2/3 C all-purpose flour
7 C Milk
4 large baked potatoes (peeled and cubed)
4 green onions
12 bacon strips (crumbled)
1 C Sour cream
salt and pepper to taste

Mix all ingredients and heat through.

Cheese and broccoli soup

This is one of my favorite soups, and it's pretty easy, but be warned,

it feeds an army! (well, probably only 8-10 :) )

Cheese and Broccoli Soup

3-4 carrots (grated)

1/2 Onion (chopped finely)

1 bunch broccoli (chopped)

3-4 sticks of celery (chopped)

3 quarts boiling water

6 chicken bullion cubes

1 tsp sugar

1 1/2 cup flour (for thickening to taste)

2 cubes of butter

16 oz Velveeta cheese, cut into small cubes

Bring water to a boil and add the bullion and sugar. Dissolve. Add cut up veggies. While veggies cook, melt the butter in a saucepan and add flour (for best results use real butter and mix the flour and butter with hand mixer). Add flour/butter mixture to veggies stirring constantly. Add cheese and continue stirring until cheese is melted completely. Enjoy!

Cheesy Spinach and Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
Make It
COMBINE all ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.

**Since there is no theme yet, I made this the other day for a party I had and it was marvelous! I used the extra in the crock pot on chicken and it was pretty good as well!

Mini cheesecakes

I made these for a party we had and they seemed to be a big hit. They are a little on the sweet side for me but they were all gone at the end of the night and the kids especially seemed to enjoy them.

Mini Cheesecakes

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
12 OREO Cookies
multi-colored sprinkles (optional)

BEAT cream cheese and sugar until well blended. Gently stir in whipped topping.
PLACE cookies on bottom of 12 paper-lined muffin cups.
SPOON cream cheese mixture into muffin cups. Top with multi-colored sprinkles. Refrigerate until ready to serve.