Samantha Ross

White Bean Chili

Butter Dips

Lemon Crumb Bars

White Bean Chili

1 Boneless, Skinless chicken breast

1 small onion chopped

3/4 Tsp. Garlic powder

1Tbs. vegetable oil

2 (15oz) cans of great northern beans

1 (14oz) Can of chicken broth

1 (4oz) can of diced green chilies

1/2 tsp. Salt

1/2 tsp. Ground cumin

1/2 tsp. Dried oregano

1/4 tsp. Pepper

1/8 tsp. Cayenne Pepper (optional)

1 C sour cream

1/2 C Whipping cream (not whipped)

In large sauce pan, sauté chicken, onion and garlic powder in oil until chicken is cooked. Add beans, broth, chilies, and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 min. Remove from heat. Stir in sour cream and whipping cream. Sprinkle graded cheese on top of individual servings. Serve.

Butter Dips

1/4 C butter

1 1/2 C flour

2 tsp. Sugar

2 tsp. baking powder

1/2 tsp. Salt

2/3 C milk

Heat the oven to 450. Cut the butter into four equal pieces and place in a 9 by 13 inch baking dish. put the baking dish in the oven to melt the butter. Whisk together dry ingredients. Add milk and stir until a loose dough forms. Turn dough out onto floured surface and press into a square. Cut into strips. Place strips in melted butter, turning to coat. Bake 10 to 15 min or until golden brown.

Lemon crumb bars

1 yellow cake mix

1/2 C butter

1 egg

2 C finely crushed saltine crackers

1 can sweetened condensed milk

1/2 C Lemon juice

3 egg yolks

1 Preheat oven to 350. In large bowl, combine cake mix, butter and 1 egg with mixer until crumbly. Stir in cracker crumbs. reserve 2 cups. Press remaining crumb mixture firmly in bottom of 13 by 9 inch baking pan. bake 15 to 20 min or until golden brown. 

2 With mixer or wire whisk., beat sweet and condensed milk, lemon juice, and 3 egg yolks. Spread evenly over baked crust. Top with reserved crust crumbs

3 Bake 20 min longer or until set and top is golden brown. cool. cut into bars.