White Bean Chicken Chili

1 med diced onion 2 tsp garlic powder 2 cans Costco canned chicken 4 cans great northern beans rinsed 2 can chicken broth - 14.5 oz each 4 4-oz. cans chopped green chili's (Hatch's) 2 tsp salt 2 tsp cumin 2 tsp dried oregano 1/2 tsp pepper 1 cup sour cream 1 cup whipping cream Add sour cream and whipping cream just before serving. Serves 10.

Kathy's Egg Rolls

I have to confess, I don't know Kathy. My girls went to their first young women's activity and they made eggrolls. We loved the recipe, so I'm keeping it. Kathy is Kathy Pyne and that's all I know. 4 check breasts, cooked, shredded 2 cubes chicken bullion (or 2 tsp.) 2 Tbsp. olive oil 1 tsp. onion powder (or chopped chives) 2 Tbsp. fresh parsley 1/2 bell pepper, chopped salt and pepper to taste 1 bag shredded carrots 1 cup shredded cheese, optional 2 pkgs. egg rolls skins 1 bag shredded cabbage oil to fry egg rolls in This makes 40 egg rolls. This makes a lot for not much meat. Brown the chicken breasts in olive oil, chicken bullion, onion powder, parsley, 1/2 bell pepper and salt and pepper. Cut chicken up very small (shredded). Add the shredded carrots and cook until carrots are tender. (It just takes a few minutes.) Add shredded cheese after carrots are tender. Spoon the mixture onto the egg roll skins. Roll up and seal. After the egg rolls are all filled, heat the oil. (The oil should be about 1/2 an inch deep in the pan you are using.) Fry the egg rolls, turning once to brown the sides. Wehn skin is brown, they are done.

Instant Pot Mashed Potatoes

This recipe comes from the Kitchen Girl. I have not tried it, it's on my list to get to. My freind said it's great. Ingredients Ingredients for an 8 cup yield ▢ 3 lbs Russet Potatoes or Yukon Golds, about 6 medium potatoes ▢ 1 cup Water, or broth ▢ 1 cup Heavy Cream, also called whipping cream ▢ 1/2 cup Unsalted Butter ▢ 1 tsp Sea Salt ▢ 1/2 tsp Black Pepper ▢ 1/4 cup Fresh Parsley, for garnish ▢ 6 quart Instant Pot ▢ trivet ▢ Potato masher (or electric mixer for whipped potatoes) ▢ oven mitts Instructions: Scrub POTATOES and stack them (trivet optional) inside the cooker. If you don't want skin on, you can peel it before or after pressure cooking them. *Note: If using an 8 or 10 quart Instant Pot with more potatoes, use 2 cups of water or broth instead of 1 cup. Add WATER (or BROTH). Close and lock the lid, turn pressure valve knob to the “Sealing” position. Select MANUAL or PRESSURE COOK for 10 minutes on HIGH pressure (or 4 minutes for diced potatoes). When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully release any remaining steam. Open the lid and insert a sharp knife into a few potatoes to test for doneness. If they give resistance, repeat pressure cook cycle for 2 minutes with natural or quick release. Once cooked, remove the trivet from under the potatoes. No draining required, unless it's preferred. Add BUTTER, HEAVY CREAM, SALT, and PEPPER. Mash ingredients into the potatoes to the desired consistency. Bbe careful to not overwork them because they can lose their fluffy texture and become gluey. You can use a vegetable masher, hand mixer, or stand mixer for this process. Serve warm garnished with PARSLEY and my 10-minute gravy! Note: You can keep mashed potatoes in the Instant Pot on "keep warm" mode. Storage and Reheat Instructions Allow potatoes to cool completely and refrigerate in an airtight container up to 5 days. To reheat, add a splash of liquid (water, broth, or dairy). Heat on med-high stove heat until warmed through, stirring as needed. Or microwave them on a 50% power setting in two-minute intervals until they’re warmed through, stirring as needed. Traci's Notes Recipe tips for pressure cooker mashed potatoes The 6-quart Instant Pot fits approximately 5 lbs. whole potatoes and up to 7 lbs. diced. Reduce the pressure cook time to 5 minutes for diced potatoes. If they need any longer, just add 1 minute pressure cook intervals as needed. If you don't want mashed potatoes with skin on, you can peel first, or pressure cook and peel after. A trivet isn't required, but keeps the potatoes above the liquid, so they're steaming instead of boiling. Cook time is the same for any size Instant Pot No draining is needed, but you can drain if you prefer to. Plan to serve 1/3 to 1/2 lb. mashed potatoes per person (about 1 cup).

Edith Olson's Butter Cookies

 This is my dad's aunts recipe. So my great Aunt Edith's. I wanted to save this recipe because I love heritage recipes to pass down. And I'll lose it otherwise.

1 cup butter (2 sticks)

1 cup sugar

6 Tbsp. milk

4 tsp. baking powder

2 tsp vanilla or almond extract

2 eggs

3 cups flour 

Cream butter and sugar. Sift dry ingredients and add alternately with eggs and milk.  Add flavoring last. Bake at 325 degrees for 7 minutes. Alternate directions said 335 degrees for 11 minutes.

Cream Cheese Frosting

1/4 cup cream cheese

1/4 cup butter

1 tsp vanilla

milk as needed

3 cups powdered sugar

Kari's Chicken Enchiladas

 So I don't find the need to create recipes often. But I did create this. Matt doesn't like Campbell's Cream Soup Casseroles. But sometimes I find them tasty. So 16 years ago, I created this recipe as a compromise. Super simple. I just made it for a family dinner and every loved it. I was like, WHAT? How has no one had it. lol

1 bag medium flour tortillas

1 large can green enchilada sauce

1 large container of sour cream (the enchilada sauce and sour cream should be roughly the same size. You are trying to make a 50/50 mixture with it.)

1 Costco rotisserie chicken

1 large bag shredded Monterey Jack cheese

--To assemble, shred chicken and place in bowl. Mix together Sour Cream and Green enchilada sauce. Moist chicken with a little sauce. It should just look barely moist, not dripping. Spray with cooking spray a 9x13 inch pan and put a small amount of sauce on the bottom of the pan evenly. Put a small amount in tortilla, with a little cheese an roll tortilla and chicken. Place in pan. Repeat this until the pan is full. I can usually get 9 or 10 per tray. I can get almost two trays with this amount of ingredients. 

Once the chicken is gone, I cover the enchiladas with the left over cream sauce. Distributing it between the two trays until it is used up and the enchiladas and covered. Then a load it with the cheese, covering with that as well.

Bake in over at 350 degrees for 30 minutes.

Serve with refried beans and salsa.

Banana Cake

 I Am Baker's other banana cake recipe. This one has banana curd in it.

INGREDIENTS

• 3 cups (375g) all-purpose flour
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 cup (450g) bananas
• 2 tsp. lemon juice
• 1 cup (227g) butter, softened
• 2 cups (400g) granulated sugar
• 2 tsp. vanilla extract
• 3 large eggs, room temperature
• 1 1/2 cups (360g) buttermilk, room temperature

Instructions:

INSTRUCTIONS

1. Heat oven to 350°F. Prepare three 8-inch round cake pans.

2. In a medium bowl, sift together flour, baking soda, and salt. Set aside.
3. Put bananas, lemon juice, butter, sugar, and vanilla into stand mixer (or use a hand-held mixer) and mix until incorporated and smooth.
4. Add in eggs, one at a time, beating well after each addition.
5. With mixer on low, add flour mixture to banana mixture alternativly with buttermilk, beginning and ending with flour mixture.
6. Mix until just combined.
7. Pour batter into three 8-inch round baking pans that have been prepared. (sprayed with non-stick spray or coated with GOOP or butter & flour coating or parchment, etc.)
8. Bake for 28-32 minutes or until center no longer appears wet and an inserted toothpick is removed with few crumbs.
9. Cool in pans on wire rack for 10 minutes, then remove to wire rack to cool completely.

Banana Cake with Cream Cheese Frosting

 This is from I Am Baker

Ingredients:

BANANA CAKE

• 2/3 cup (152g) unsalted butter, melted
• 8 ripe (3 cups)bananas, mashed
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla extract
• 3 cups (360g) self-rising flour, sifted
• 1 teaspoon kosher salt

CREAM CHEESE FROSTING

• 1 1/2 cup (357g) cold heavy whipping cream
• 8 oz package cream cheese room temperature
• 1 cup (120g) confectioners sugar
• 1/8 tsp. table salt
• 1 tsp. vanilla extract

Directions:

BANANA CAKE

1. Preheat oven to 350°F. Prepare a 10x15 baking pan with butter and flour or non-stick spray. 

2. Melt butter and set aside to cool slightly. 

3. In a large bowl, mash bananas with a fork or with a hand-held mixer.

4. Add butter, sugar, eggs, and vanilla and mix well.

5. Add in the flour and salt and stir until all ingredients are incorporated.

6. Bake for 18-25 minutes. You want the top to be a light golden brown and an inserted toothpick to be removed mostly clean. The cake should have risen in the middle and spring back if you press gently with your finger.

CREAM CHEESE FROSTING

1. In the bowl of a stand mixer (or hand-held mixer), beat cold whipping cream on medium-high until stiff peaks form; about 2-3 minutes. Place whipped cream into a separate bowl and clean out stand mixer bowl.

2. In clean stand mixer bowl (or using a hand-held mixer) whip cream cheese until light and smooth. Add in sugar, salt, and vanilla and beat until fully incorporated.

3. Remove bowl from stand mixer and gently fold whipped cream into cream cheese mixture.

4. Can be used immediately. You can store in the refrigerator until ready to use, just be sure to bring to room temperature before piping or spreading.