Holiday Chicken Chili

Photo courtesy of Mary Weber, Princeton Daily Clarion.

      It's cold outside and now is the time for chili. There are numerous variations for chili and this one uses chicken, white beans and southwest flavors. Salsa contributes a little kick to this hearty soup. Adding a little crushed chips on top really was a great finishing touch.
     This was picked as not only the best soup in a recent holiday recipe contest, it also took the grand prize of a grocery shopping spree. Congrats.

Soup and Grand Winner -
Karen Jochim
Holiday Chicken Chili

(2) 49 oz. cans chicken broth

15 oz. jar mild salsa

1 tsp. garlic

2 tsp. cumin

13 oz. bag crushed Tostitos chips

dash pepper

(3) 15 oz. cans white beans

(1) fully cooked, de-boned, cut-up seasoned chicken

16 oz. shredded monterey-jack cheese

In a large soup pot combine broth, salsa, garlic, cumin and pepper. Bring to a boil. Add white beans. Next add the cheese and then the chicken. Heat until cheese is melted. 

Approximately 10 minutes before serving chili, add the crushed Tostitos chips to the chicken chili. Serve. (You can top it with crushed chips if you wish.)

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Broccoli Soup

Photo courtesy of Mary Weber, Princeton Daily Clarion.

    Now that it's chilly outside, soup is a perfect way to warm up. This broccoli soup was a finalist in a recent recipe contest. The creamy cheese sauce is rich and the bits of broccoli flavor it well. This sauce is also a good soup base for other veggies like potato or cauliflower.

Soup Finalist - 
Scarlet Ice
Broccoli Soup

12 oz. bacon fried crisp, crumbled - reserve 3 tbs. of grease

1 can cream of chicken soup

1 can evaporated milk

1 quart milk

2 cups water

2 pkg. of dry cheese mix from inside mac/cheese box

1 pkg. (8 oz.) cream cheese

1/4 cup flour

In a large soup pan, make a rue cooking flour and bacon grease. Using a whisk stir in milk, evaporated milk, water, cream of chicken soup. Add dry cheese mixes and cream cheese. Add broccoli. More cheese or milk can be added for desired soup consistency. Salt and pepper to taste.

Instead of broccoli, this soup can be made using potatoes, cauliflower or turnips.

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Cheesy Chicken Rotini

Photo courtesy of Mary Weber, Princeton Daily Clarion.

      Local cook, Nora Miller has once again created an award winning recipe. This chicken casserole has only 5 ingredients but is big on taste. A rich creamy cheese sauce covers the meat, noodles and veggies, but the diced tomatoes with green chilies gives it a little kick. It's also a bonus that this is a one skillet dinner and can be done in about 30 minutes. Congrats Nora.

Main Dish Winner -
Nora Miller
Cheesy Chicken Rotini

1-1/2 lb. boneless chicken breasts - cut into 1-inch pieces

2 cups water

3 cups rotini pasta, uncooked

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend

1 can (10 oz.) diced tomatoes and green chilies undrained

1/2 lb. Velveeta, cut into 1/2-inch cubes

Cook and stir chicken in large skillet, sprayed with cooking spray on medium heat 5 to 7 minutes or until no longer pink. Stir in water, bring to boil. Add pasta; stir. Cover, simmer on medium-low heat 12 minutes or until pasta is tender.

Add remaining ingredients; stir. Cook covered 7-9 minutes or until cheese is completely melted and vegetables are crisp tender, stirring frequently.

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Chicken Pot Pie

Photo courtesy of Mary Weber, Princeton Daily Clarion.

     What says comfort food more than a homemade chicken pot pie? Not much. This main dish finalist at the holiday recipe contest had incredibly flaky crust and was very moist. It's also a perfect way to turn holiday leftovers into a whole new dish.

Main Dish Finalist -
Scarlet Ice
Chicken Pot Pie

2 1/2 lbs. cooked cubed chicken or turkey

1 can cream of chicken soup

1 (8 oz.) cream cheese (softened)

1 pkg. dry Italian dressing mix

1 pkg. frozen mixed vegetables

Prepare pie crust for a large baking dish.

Beat cream cheese with cream of chicken soup. Add Italian dressing mix. Stir in prepared chicken and frozen vegetables. 

Pour mixture into prepared crust. Cover with a top crust. Bake 350 degrees until golden and bubbly. 

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Creamy Bacon Parmesan Dip

Photo courtesy of Mary Weber, Princeton Daily Clarion.

       I love appetizers. I can make a meal out of just them. Finger foods are my favorite. When you add bacon to various cheeses and zip it up with some garlic, almost all of my favorite food groups are covered.
      This recipe for a "Creamy Bacon Parmesan Dip" won first place in a recent holiday contest. It's well worth the try and very easy, too. Great party food.

Appetizer Winner - 
Courtney Burton
Creamy Bacon Parmesan Dip

4 slices of bacon (cooked)

1/4 sweet onion

1 T butter

8 oz. cream cheese (room temperature)

3/4 cup shredded Parmesan cheese

1 tsp. garlic powder

1 tsp. ground black pepper

Preheat oven to 350º. Chop bacon. Dice onion and add to hot skillet with butter. Cook until softened and beginning to brown (5-10 minutes). 

In a medium bowl, mix bacon, onion, cream cheese, Parmesan, garlic powder and pepper. 

Add mix to small ovenproof dish and bake for 15 minutes. 

Serve with crackers or chips.

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Peanut Butter Cheeseball

Photo courtesy of Mary Weber, Princeton Daily Clarion.

    The most addictive snack that I've had in awhile, I discovered at a recent holiday recipe contest. Curiosity had me at the unique idea of a "Peanut Butter Cheese Ball." How does that work?  Great is how it works. 
    The cream cheese lightens the peanut butter and there's just enough sweet, but not too much, that works just right with that touch of salt in the peanut butter. Dip with a few grahams and you'll be hooked, too. A few dips is not enough.

Appetizer Finalist
Eva Wyatt
Peanut Butter Cheese Ball

1 pkg. cream cheese

1 cup powdered sugar

3/4 cup creamy peanut butter

3 T. packed brown sugar

3/4 cup milk chocolate chips

3/4 cup peanut butter chips

1 pkg. graham cracker sticks

Beat cheese, powdered sugar, peanut butter and brown sugar in large mixing bowl until blended. Spoon into large piece of plastic wrap, bring corners up and twist tightly forming a ball. 

Freeze for 10 minutes or until firm enough to keep shape. Place peanut butter and chocolate chips on flat surface. Then roll the ball in pressing slightly so that the chips stick to cheese ball. 

Keep in refrigerator  until ready to serve with graham cracker sticks, teddy grahams or apple slices.  

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Apple Pie Fries

Photo courtesy of Mary Weber, Princeton Daily Clarion.

    Kids have such fun learning to cook. This dish that was a finalist in the Holiday recipe contest looks fun and was tasty, too. With a few simple ingredients this makes for an easy holiday project. Have fun!

Kid Creation Finalist - 
Allyson Burton
Apple Pie Fries

1 pkg. (2 count) refrigerated pie crust

1-1/2 cup (approx.) apple pie filling

Sparkle sugar

Caramel sauce (for dipping)

To begin, use a food processor (or chop) the pie filling into a smooth, spreadable texture. Next, unroll one of the pie crusts. Spread the pie filling onto the pie crust leaving about 1/8” around the edge. 

Now, unroll the second pie crust on top of the first. Using a pizza cutter, cut into 1/2” strips and then into “fries.” Mix the egg with a small amount of water to make your egg wash. Wash the top of the strips and sprinkle with the sparkle sugar (we usually add a little sprinkle of cinnamon as well-optional). 

Place them onto a baking sheet and bake them at 350 degrees for 10-12 minutes or until they’re slightly golden and firm. Serve with a side of caramel sauce. Enjoy!

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Sunday Morning S'mores Bites

Photo courtesy of Mary Weber, Princeton Daily Clarion.

     This was the first year that the "Kids Creation" category was an option in the annual Holiday Cookbook, presented by our local newspaper and grocery store.  It's good to encourage kids to cook and spend time with family in the kitchen. It's the heart of the home.
     S'mores bites are a muffin using a light crescent dough that's filled with the tastes of chocolate and marshmallows. There's a touch of cinnamon that tops it off just right. With just a few ingredients and simple steps, it's the perfect beginner recipe. It was so perfect that it won the "kid" competition.
  
Kid's Creation Winner - 
Isabella Walker
Sunday Morning S'mores Bites

1 pkg. refrigerator crescent rolls

1/4 cup melted butter

8 large marshmallows

chocolate chips

honey

1/3 cup sugar

2 T. cinnamon

Mix sugar and cinnamon together. Dip marshmallow in butter, then sugar mixture. 

Wrap crescent roll around marshmallow, a few chocolate chips and a small drizzle of honey, sealing all edges. Sprinkle tops with cinnamon and place chocolate chip on top.

Place in muffin tins and bake at 375º for 10-13 minutes. 

This is a very easy recipe for kids.

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