Crock Pot White Chicken Chili
1 1/2 lb. Boneless, skinless chicken breast (I used 2 large)
2 Cans Canellini Beans
1 Bag Shoepeg Corn (frozen)
2 Tbsp. Minced Onion
3 tsp. Cumin
3 tsp. Minced Garlic, (I used Tastefully Simple's Garlic, Garlic)
1/2 tsp. Oregano
32 Oz. Low Sodium Chicken Broth
Salt & Pepper to taste
DIRECTIONS: Add beans, chicken, broth and seasonings to crock pot. Cover and cook on low for 8-10 hours. Shred chicken and add corn. Continue cooking for approx. 1/2 hour or until corn is cooked. Serve with shredded cheese, sour cream and tortilla chips!
Tuesday, December 11, 2012
Saturday, December 8, 2012
All you need is a can of crescent rolls, 4 cheesesticks and pepperoni slices!!
Roll them up -
Pepperoni Crescent Rolls
1 Tube of Crescent Rolls
Package of Pepperoni Rolls
4 Mozzarella Cheese Sticks
DIRECTIONS: Unroll crescents and separate into 8 triangles. Place desired amount of pepperoni slices on each crescent. Cut cheese sticks in half and place each half of cheese stick on the crescent. Roll up and back at 375 for approx. 12-15 minutes. Enjoy!!
OH. MY. WORD. These are such a great little treat! Last weekend I attended a Cookie Exchange (hosted by a fabulous friend), and these were a little treat that Ali made for us all to sample!!
I immediately made a mental note of what ingredients I had on hand and which ones I would need to be buying on my way home from the cookie exchange! I just can't even explain how wonderful these are - you should make some then you will know how good they are!
There are a lot of different gingerbread truffle recipes out there - here is how we made them!! It may seem like a lot of steps - but it really is easy to do!
Gingerbread Truffles (http://www.munchkinmunchies.com/2010/12/gingerbread-truffles.html)
- 1 cup white chocolate chips
- 3 tbsp light corn syrup
- 1/2 cup evaporated milk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup powdered sugar
- 1 cup finely chopped nuts
- 2.5 cups gingersnap crumbs (from about 12 oz of cookies)
- 1/2 cup granulated sugar
Mix Liquid Ingredients with Melted Chocolate
Start by melting the white chocolate. Place the chips in a large microwave-safe bowl and microwave until they're melted, stirring after every 45 seconds to prevent overheating.
Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract and stir gently to combine. If you have trouble mixing them, use a whisk to bring it all together. Whisk until the liquid ingredients are fully mixed into the white chocolate.
Add Dry Ingredients
Next add the gingersnap crumbs, powdered sugar, ginger, cinnamon, cloves, nutmeg, salt, and the chopped nuts. Stir until everything is evenly coated. It'll look pretty gloppy at this point.
Refrigerate Until Firm
Press a layer of cling wrap on top of the candy and refrigerate it until it's firm, at least 1 hour. When it's ready to roll it should be quite hard when you press down on it.
Form Candy Into Balls and Roll in Sugar
Use a teaspoon to form small balls, then roll the candy between your palms to make them round. Place the granulated sugar in a small bowl, and roll the balls in the sugar until they're coated. These are also excellent when rolled in cinnamon-sugar, or you could dip them in chocolate so they keep better at room temperature.
Serve Gingerbread Truffles
Keep your gingerbread truffles in the refrigerator, but let them warm up a bit before serving. These gingerbread truffles are a delicious alternative to traditional gingerbread cookies, and their spiced flavor really brings the holiday spirit.