White Chicken Chili

...just in time for Autumn!

I used to help make this way back in the day when I was working at Sir Benedict's Tavern in Duluth.

1 1/4 lbs Chicken (I used two breasts)
2 cans Great Northern Beans
1 can white corn

Put these in a crock pot

In a medium bowl combine:
1 packet taco seasoning
1 can chopped green chilies (I got mild)
1 can condensed cream of chicken soup
1 2/3 cup chicken broth

Pour over Chicken, beans and corn.

Cook on LOW for 8-10 hours

Mix in about 8 oz sour cream.

Add onions and cheese if you wish.

and ENJOY :)

Festive Pumpkin Cheesecakes

Ingredients

For the crust

1 sleeve graham crackers (about 9 crackers)

½ stick (4 tablespoons) butter, melted

2 tablespoons sugar

2 tablespoons brown sugar

For the filling

1 8-ounce package cream cheese, softened to room temperature

1 15-ounce can pumpkin puree

3 teaspoons pumpkin pie spice

1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)

1 14-ounce can sweetened condensed milk

1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.

Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.

Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.

Add the sweetened condensed milk and mix again until well combined.

Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.

Allow the mixture to sit in the refrigerator for about an hour to firm up.

Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.

Garnish with additional whipped topping if desired.

Pumpkin Spice Scones!!!

Stole this from: joannagoddard.blogspot.com

Cannot WAIT to stuff my face with these. Holy crud.

Double Glazed Pumpkin Spice Scones

2 cups flour

1/4 c + 1 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

6 Tbsp cold butter, cubed

1/2 cup canned pumpkin puree

3 Tbsp half and half

1 large egg

Glaze #1

1 c + 1 Tbsp powdered sugar

2 Tbsp half and half

Glaze #2

1 c + 3 Tbsp powdered sugar

2 Tbsp half and half

1/2 tsp ground cinnamon

1/8 tsp pumpkin pie spice

1. Preheat oven to 425 degrees and line baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl.  Cut in cold butter until it resembles coarse crumbs and there are no remaining pieces of butter.  Set aside.

3. In a small bowl, whisk pumpkin, half and half, and eggs.  Fold in to dry ingredients and form a ball.

4. Pat out dough on to a lightly floured surface.  I like to form a circle about 1 inch thick and about 6-8 inches in diameter.  Cut in to 6 even triangles.

5. Place on baking sheet and bake for 14-16 minutes until light brown and dry to the touch on top.  Let cool completely on wire rack before glazing.

6. Whisk glaze #1 and brush evenly over cooled scones.  Let dry.  Whisk glaze #2 and drizzle over top.  Let dry and serve.  YUM!

Enjoy!

Beef Wellington...

...AKA the best thing you ever ate.

Watch the Master

Hubby made this a few times-- it requires a bit more than usual prep work, but totally worth it. We are both very excited to make it again next month! :)

Enjoy!!

O.M.G.

Graham Crackers, Cool Whip.

Go. Try. Now.

<3

Cheesecake crescent rolls (Or Sopapilla Cheesecake)

We made these a while ago, a pan for Jesse to take to work, and a few for us at home to nom :)

16

oz cream cheese

2

cans Crescent Rolls (we used an organic refrigerated tube from Whole Foods Market)

1

c sugar

1

t vanilla

1/2

c butter, melted

1/2

c cinnamon sugar

• Mix together cream cheese, sugar and vanilla-- really make sure the sugar gets mixed well otherwise it can get grainy. You can use a spoon or mixer for this (we used a handheld mixer)
  Unroll and lay out one can of the rolls flat in the bottom of a 9x13 pan. Spread cream cheese mix over the rolls. Unroll the second tube flat over the cream cheese mixture.

Pour the melted butter over the top and sprinkle with the cinnamon sugar mixture.

• Bake at 350 degrees for 30 minutes.

Our completed product, chilled.

Found this one online

They are sooooo yummy, creamy, cheesecakey... total comfort food. :)

Enjoy!!

BBQ kabobs!

So this blogging thing has been 100% baby 24/7 but now that we're doing a lot more pinterest-type activities, I figured I'd start posting them here....

First up, BBQ Kabobs!

We made these for dinner today-- super easy and SO delicious!!

4 medium sized ears of corn
1 ring of Kielbasa (you could also use sausage)
12-24 medium to large shrimp
12-24 new potatoes (we used fingerling-- they worked out great as well)
Skewers (12)
2t Old Bay Seasoning
Salt
1/2 stick of butter, melted
4t Tabasco

Start out by boiling the potatoes in salted water until soft.

Put things on the skewers. We cut the Kielbasa into 12 pieces and cut each ear of corn into 3 pieces. Then layer on 1-2 shrimp and potatoes as well. Leaving the potatoes on the end helps keep everything together.

**Warning-- maybe this was just us but the corn is really hard to skewer. Jesse ended up pushing the meat thermometer 3/4 of the way through to help haha.

Use cooking spray on the grill rack and grill until shrimp is cooked and corn is slightly charred. Every time you turn them, brush on a mixture of the butter, Old Bay Seasoning and Tabasco.

Makes 12 kabobs.

These were SO yummy, we will definitely be making them again!

Enjoy!!