Karli's Chicken Chili (white chili)

1 lb. chicken cut into cubes
1 med. onion chopped
1 1/2 tsp. garlic powder (or real garlic)
1 Tablespoon oil
1-2 cans chopped green chilies (4 oz.)
1-14oz. can chicken broth
Sliced mushrooms
2-15.5 oz. cans great northern beans, drained and rinsed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1 cup sour cream
1/2 cup whipping cream

Saute chicken and onion in oil until chicken is not longer pink inside. Add chilies, broth, beans, mushrooms, and seasoning. Boil reduce heat simmer for 30 min. uncovered. Remove from heat add sour cream and cream. Serve

Karie's Raspberry Ice Cream

3 cups fresh or frozen raspberries
2 cups whipping cream
1 cup half and half
2 eggs (leave out if serving to the very old or the very young, or if you don't like uncooked eggs)
1 1/2 cup sugar (divided)
2 teaspoons vanilla extract

Place the raspberries in a blender with 3/4 cup of the sugar and blend on high until rasperries are maserated. Pour raspberries in a sieve and push through, discarding seeds. Beat two eggs until thick and lemon colored, slowly adding another 3/4 cup sugar, then add the raspberry puree, the cream, half and half and vanilla, whisk all together. Chill the mixture for several hours before churning. Freeze according to manufactures directions.

White Hot Hot Chocolate

3 1/4 cups 2% milk
6 ounces white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

Place the white chocolate in a double boiler (water in double boiler just barely simmering) Allow the chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in the egg until smooth.
Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do not want a skin to form on top of the milk. Heat to desired temprature.

Spiced Sweet Rice Porridge

2 cups Water
1 cup Rice
2 cups milk
2/3 cups Sugar
2 Tablespoons butter
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed. Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal. Before serving, stir in sugar, butter, cinnamon and nutmeg.

Butterscotch Sweet Potatoes (and Soufflé variation)

• About 3 sweet potatoes, cooked, peeled and cut

Butterscotch Sauce

• 1/2 cup white Karo syrup
• 1/2 cup firmly packed brown sugar
• 1/4 cup heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• Marshmallows (optional)

Place warm sweet potatoes in a 9x13 buttered baking dish.
In sauce pan, mix remaining ingredients. Bring to a boil, stirring constantly; boil 5 minutes. Pour over yams; continue baking, basting often, 25 min.


*Soufflé Variation (Makes a 9x9 pan):

• 3 sweet potatoes, cooked, peeled, and mashed
• Butterscotch sauce (above)
• 2 eggs

     Crumb Topping (From Fruit Cocktail Cake)

• 1/2 cup flaked coconut
• 1/2 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 2 TBS flour
• 2 TBS melted butter

Place the warm, mashed sweet potatoes in a 9x9 pan (if the mash is cold, the hot butterscotch can harden as you are trying to mix it in). Mix in the butterscotch sauce along with 2 eggs (I make a well in the potatoes for the eggs, then whisk everything in slowly to somewhat temper the eggs).

Mix the coconut, brown sugar, pecans, and flour in a separate bowl, then stir in melted butter. Top the mash with the crumble. Bake at 350-degrees for 30 mins or until the crumble is golden brown and crispy.

Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 350 degree. Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, wisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Opt additions; nuts, raisins, chocolate chips

I have reduced the oil with success.

Chocolate Tofu Pie

1 prepared graham cracker pie shell
1 package soft tofu, drained and rinsed
1-12 oz. package semi sweet chocolate chips
2 tsp. vanilla

Drain and rinse tofu. Place tofu in blender and blend until smooth. Melt chocolate chips (being careful not to burn) and add to tofu along with vanilla. Mix well and pur into pie shell. Peppermint extract can be substitute for vanilla if you like chocolate mint pie.