Ingredients:
1 cup butter or margarine, softened
1 cup packed brown sugar
1 tsp vanilla
1 egg yolk
2 cups all-purpose flour
1/4 tsp salt
2/3 cup milk chocolate chips
1/2 cup chopped nuts, if desired
Directions:
1. Heat oven to 350; In a large bowl, mix butter, brown sugar, vanilla, and egg yolk. Stir in flour and salt. Press in ungreased 13x9x2 pan.
2. bake 25-30 minutes or until very light brown (crust will be soft). Immediately sprinkle choc. chips on hot crust. Let stand about 5 minutes, or until choc is soft; spread evenly, sprinkle with nuts. (I never use the nuts, but this time, I'm trying Heath toffee bits on top)
3. Cool bars 30 minutes in pan on wire rack.
Thursday, July 22, 2010
Tuesday, July 13, 2010
Colorado White Chili
This recipe is from "Don't Panic: Dinner's in the Freezer." It's meant for cooking large batches of recipes and freezing them. I usually make at least a triple batch of this recipe for freezing, but I'll list the original recipe here.
Ingredients:
1 Tbs cooking oil
1 medium onion (1/2 cup, chopped)
4 large cloves garlic, chopped
(1) 4.5 oz diced green chilies (mild or hot)
1 Tbs. cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
(1) 15.5 oz can great northern beans (do not drain)
(1) 15.5 oz can sweet corn (or frozen)
2 cups cooked chicken, chopped
5 cups chicken broth
Toppings:
Shredded cheese
sour cream
tortilla chips
Cooking instructions:
In a large pan, combine oil, onion, garlic, and green chilies. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste.
Serve in bowls with desired toppings (we crush the chips and then sprinkle with cheese, and dollop of sour cream!)
Notes:
When tripling this batch, I do not triple either the chilies or the red pepper, and it is just about the perfect amount of spice for us. This is a great recipe to use crock-pot chicken in. I cooked 6 chicken breasts in a crock-pot on high for 6 hours, let cool, and then it shredded really easily to add to the soup.
Ingredients:
1 Tbs cooking oil
1 medium onion (1/2 cup, chopped)
4 large cloves garlic, chopped
(1) 4.5 oz diced green chilies (mild or hot)
1 Tbs. cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
(1) 15.5 oz can great northern beans (do not drain)
(1) 15.5 oz can sweet corn (or frozen)
2 cups cooked chicken, chopped
5 cups chicken broth
Toppings:
Shredded cheese
sour cream
tortilla chips
Cooking instructions:
In a large pan, combine oil, onion, garlic, and green chilies. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste.
Serve in bowls with desired toppings (we crush the chips and then sprinkle with cheese, and dollop of sour cream!)
Notes:
When tripling this batch, I do not triple either the chilies or the red pepper, and it is just about the perfect amount of spice for us. This is a great recipe to use crock-pot chicken in. I cooked 6 chicken breasts in a crock-pot on high for 6 hours, let cool, and then it shredded really easily to add to the soup.
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