Slow Cooker White Chicken Chili

2 (14oz) cans chicken broth
3-4 chicken breasts, trimmed of fat
3 cloves garlic
2 tsp ground cumin
2 tsp dried oregano leaves
1 tsp salt
1 tsp crushed red pepper
2 cans great northern beans
1 can white shoepeg corn (I use regular corn)
3 Tbsp lime juice (I used a little more)
2 Tbsp chopped fresh cilantro (I didn't put this in)

Add Chicken, broth, cumin, oregano, garlic, salt, and red pepper to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with 2 forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice to slow cooker. Put cover back on and let cook for 30 more minutes until heated through. I got this off Good Things Utah and it is SOOO good!

Orange-Banana Smoothie

I actually got this out of my Halloween Taste of Home Recipe book. They call it Boo Beverage and have a little ghost whipped topping to make it fit the holiday. But, it is seriously so good and there is no reason you couldn't enjoy this year around!

2 cups orange juice
2 cups milk
4 cups orange sherbet (2 pints)
4 medium ripe bananas
whipped topping (optional)

In two batches, process the orange juice, milk, sherbet and bananas in blender until smooth! Pour into a glass and throw a spoon full of whipped topping on if preferred! Enjoy! Yield: 6 Servings

Frosted Banana Bars

Picture from Taste of Home

My friend, Brenda, posted these on her cooking blog.  I made them tonight and they are fabulous!  They are originally from Taste of Home!  Enjoy!

Bars:
½ cup butter, softened
2 cups sugar
3 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Dash salt

Cream Cheese Frosting:
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract


In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, bananas and vanilla. Combine the flour, baking soda and salt; stir into creamed mixture just until blended. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost bars. Yield: 3 dozen.

Cheesy Potato and Corn Chowder

It's the time of year for soup, and this is one of my favorites!

Cheesy Potato and Corn Chowder

Ingredients:

2 tablespoons margarine or butter

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans of chicken broth

3 cups peeled and cubed potatoes (I use red potatoes and never peel them)

1 can corn (I use 2 small cans of vacuum packed corn)

1 (4 ounce) can diced green chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican style processed cheese

(I also usually add chicken)


Directions

1. In a large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 minutes or until potatoes are are soft, stirring occasionally.

3. Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until the cheese is melted.

4. Serve and enjoy!

White Bean Soup

Hi--Rae here! I think I've posted this on my regular blog before, but it bears repeating because it is economical, delicious, and a wonderful cold-weather recipe. And....it might be kind of good for you? So without further ado:

White Bean Soup

¾ C dried cannelini beans, soaked in cold water to cover overnight (I actually used canned cannelini beans instead, and have several times since with great success)

1 ½ quarts chicken or vegetable stock

4 oz dried coralline(those curly, ribbed elbow noodles)

6 Tbsp. olive oil

2 garlic cloves, finely chopped

4 Tbsp chopped fresh flat-leaf parsley (I’ve used dry with success, too)

**salt and pepper

fresh crusty bread, to serve

Drain the soaked beans and place them in a large, heavy-bottom pan. Add the stock and bring to a boil. Partially cover the pan, reduce the heat, and let simmer for 10-20 minutes, or until tender. (2 hours of simmering if you don’t use canned beans)

-Transfer about half the beans and a little of the stock to a food processor or blender and process to a smooth puree. Return the puree to the pan and stir well to mix. Return the soup to a boil.

-Add the pasta to the soup, return to a boil, and cook for 10 minutes, or until tender.

-Meanwhile, heat 4 Tbsp of the olive oil in a small pan. Add the garlic and cook over low heat, stirring frequently, for 4-5 minutes, or until golden. Stir the garlic into the soup and add the parsley. Season to taste with salt and pepper and ladle into warmed soup bowls. Drizzle with the remaining olive oil and serve immediately with crusty bread.

Creamy Pesto Crock Pot Chicken

Well hot dog! Dont you just love when you throw ingredients into your slow cooker with no recipe and it actually turns out? This dish tastes great and smells like basil while its cooking. Mmm. I love me some basil.

You will need:

1 pound chicken tenders or breast
1 can cream of chicken or mushroom
1 cup prepared pesto (Im sure you could use a dry mix, but prepared is what I had on hand)
1 can of artichoke hearts drained and quartered
1/2 cup sundried tomatoes cut into small bits
1/2 cup milk or cream (more or less to desired sauce thickness)
salt
pepper
garlic powder

Add to crock pot and cook on high for 3 hours. Serve over pasta and along side a vegetable. We ate it with asparagus. I could eat anything with asparagus but thats a whole nother post.....
Enjoy.