Chili Cook Off -- 1st place winner for Laguna Creek 4th Ward

Tonya's White Chili

1 can each of
White beans
Navy beans
Pinto beans
Great Northern beans
*All drained

2 T. cumin
1 green pepper chopped
1 onion chopped
1 lb. chicken
1 c. half and half
8 oz. jar of salsa
1 c. chicken broth

Saute peppers and onions. Cook chicken (I boiled the chicken in water with a little bit of chicken bullion). When chicken is done then I shredded it. Over Med. heat add everything together (I put it into the crock-pot for about three hours, I think that it helped cook in the flavors). Add more half and half and salsa to get the thickness that you want (I added quite a bit more).

OH SO YUMMY Cornbread

Cornbread

3 eggs

1 1/2 cup melted margarine

1 1/4 cups milk

*mix ingredients together and set aside*

2 1/2 cups bisquick

1 cup sugar

1 cup corn meal

1 tsp brown sugar (I actually use a TB)

*mix dry ingredients, then stir in to wet mixture.

Pour in to a jelly roll pan and Bake 350 degrees for 25-30 minutes.

Serve with honey butter. Yum!

*You could probably bake this in a 9x13, but I have never done this, so I don't know how long it would cook for.

Cheddar Chicken and Vegetable Skillet

**I was pleasantly surprised with this dish. It actually tasted pretty good for healthy eating.**

Cheddar Chicken and Vegetable Skillet

1/2 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
4 boneless skinless chicken breast halves, cut into strips
2 cups MINUTE Brown Rice, uncooked
1 1/4 cups fat-free reduced-sodium chicken broth
2 cups small broccoli florets

1/2 cup diced green peppers (I used the frozen peppers that come in the red, yellow and green peppers all together)
1 1/2 cups chopped tomatoes
1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup sliced green onions

Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
Stir in rice, broth, peppers and broccoli. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

Add tomatoes, cheese and onions; stir until blended.

Turtle Pumpkin Pie

I realize this isn't dinner but I also saw other desserts posted so I decided I should add this. I made this for a family dinner today and several people asked for the recipe. In my book, that means it's good.
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 Graham cracker pie crust
1/2 cup plus 2 Tbsp. Pecan Pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups Cool Whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 10 servings

Recipe and photo courtesy of Kraft Foods

Amazing French Bread

This bread is so yummy and it's super easy to make!

Dissolve 1 Tablespoon yeast in ¼ cup warm water for 5 minutes
Dissolve 1 ½ Tablespoon sugar and ½ Tablespoon salt in 1 cup hot water

Add: ¼ cup olive oil (extra virgin is best)
Yeast mixture
2 1/2-4 cups flour until dough pulls away from the sides of the bowl but still stick, just so you're barely able to handle the dough with light oiled hands.

Oil a bowl and transfer dough to it and cover with oil sprayed plastic wrap. Let rise until doubled (about 1 hour). Punch down and roll out as if you were making cinnamon rolls. Roll up, pinch end and tuck under ends. Brush with egg (yolk makes the bread really pretty) and cut three slits on top. Let rise again until doubled. Cook at 400° for 20 minutes. Let bread cool before cutting. This recipe makes one very large loaf.

If you happen to have to worry about an egg allergy, omit the egg and you can brush with melted butter after baking to give it the pretty color.

Recipe courtesy of my sister Mindy and beautiful picture courtesy of Rachel.