White Chicken Chili (pressure cooker)

WHITE CHICKEN CHILI

2 lbs boneless skinless chicken breasts

1 Tbsp. minced garlic OR 1 tsp. garlic powder

2 cans (15.5 oz each) white beans, undrained

2 c. chicken broth 

Optional - 1 lb sliced mushrooms, 1 can or frozen bag of corn

1 tsp. salt

1 tsp. cumin

1/2 tsp. pepper

1 c. sour cream

1/2 c. heavy cream

Toppings - cheese, tomatoes, onion, salsa, olives, crumbled tortilla chips, etc

Put chicken, garlic, white beans, chicken broth, optional ingredients, and seasonings into the pressure cooker pot. Seal. Set pressure cooker to high for 30 minutes. When the timer goes off, quick release the seal. When the pressure is released, shred the chicken (it should be fall-apart tender). Add the cream and sour cream to the pot. Stir until everything is mixed together. Add desired toppings to bowls. 

Macaroni and Cheese

 

MACARONI AND CHEESE

 

8 oz pasta

6 oz colbyjack or pepperjack 

4 oz cheddar

6-7 oz heavy cream

 

Cook pasta one minute less than package directions.

 

While pasta is cooking, combine cheeses and cream. Microwave at 30% power for 5 minutes. Stir. Continue cooking at 30% power, stirring every 1 to 2 minutes, until cheese is melted.

 

Drain pasta. Stir into cheese sauce and mix well.

 

Yield: 4 main dish servings or 8 small sides

 

This is good with added seasonings, meat and/or veggies as well! 

 

 

ALTERNATE SERVINGS:

Reduce melting time for smaller proportion, increase for larger.

 

12 oz pasta

9 oz colbyjack

6 oz cheddar

9-10 oz heavy cream

 

6 oz pasta

4.5 oz colbyjack

3 oz cheddar

4.5-5 oz heavy cream

 

4 oz pasta

3 oz colbyjack

2 oz cheddar

3-3.5 oz heavy cream

 

2 oz pasta

1.5 oz colbyjack

1 oz cheddar

1.5-2 oz heavy cream

Double Decker Fudge

 DOUBLE DECKER FUDGE 

12 oz peanut butter chips

4 1/2 c. sugar
1/2 c. butter
1/2 c. cocoa powder
1 tsp. vanilla
7 oz marshmallow creme
12 oz evaporated milk

Set aside half of the peanut butter chips in a medium bowl.

Melt half of the butter in a medium bowl. Blend the melted butter, cocoa, and vanilla. Add the other half of the peanut butter chips. 

In a saucepan, combine the sugar, marshmallow creme, milk, and the rest of the butter. Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil. Boil and stir 5 minutes more. Remove from heat. Immediately add half of the hot mixture (about 3 c.) to the bowl of peanut butter chips. Pour the rest into the cocoa mixture. Stir the cocoa mixture. With a different spoon or whisk, stir the peanut butter mixture until the chips are melted. Spread in a 13x9 pan and spread into an even layer. 

Whisk the cocoa mixture until the chips are melted and the mixture starts to thicken. Spread evenly over the top of the peanut butter layer.

Cool before cutting.

Yield: about 4 lbs 

Treasure Chest Bars

My mom used to make these when I was growing up. So yummy!

TREASURE CHEST BARS

2 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 1/2 tsp. baking powder 
1/2 tsp. salt
1/2 c. Crisco (substitute butter)
3/4 c. milk
1 tsp. vanilla
2 eggs

1 c. chocolate chips
1 c. maraschino cherries
1 c. nuts (pecans?)

Icing:
2 c. powdered sugar
2 tbsp. softened butter
2 to 3 tbsp. milk
1/2 tsp. vanilla

1/2 square unsweetened chocolate, melted

Preheat oven to 350. Grease and flour 10x15 jelly roll pan/cookie sheet. 

In a large bowl, combine first 9 ingredients. Blend at medium speed until smooth, approximately 2 minutes. Stir in last 3 ingredients. Spread into pan. Bake 25-30 minutes until lightly browned.

In small bowl, combine icing ingredients. Blend until smooth. Spread over warm bars. Drizzle with melted chocolate.

Cool completely before cutting into bars. 

Broccoli Cheddar Garlic Potatoes with Chicken

BROCCOLI CHEDDAR GARLIC POTATOES WITH CHICKEN

24 oz red potatoes
2 lbs frozen broccoli
1 stick butter
1-2 Tbsp olive oil
Garlic powder
24 oz chicken breast, cut into bite sized pieces
8 oz sharp cheddar
4 oz (by weight) heavy cream
Salt and pepper to taste

Cook and chop potatoes (I use the baked potatoes setting on my microwave). Cook and drain broccoli (I use my microwave for this also). Combine potatoes and broccoli in a large container.

Melt butter with olive oil in a skillet (I use cast iron). Add garlic powder, salt, and pepper to taste. Saute chicken until cooked through and browned. Using a slotted spoon, remove chicken from pan into a separate bowl. Pour liquid in pan into potatoes/broccoli and mix well.

In another bowl, melt cheddar and cream until it forms a sauce (I use 30% power in the microwave, stirring every 1-2 minutes).

To serve, you can layer the components, or mix them all together in the large container. 

This made 4 large servings for us, with a couple oz of chicken left over.