So Christmas is right around the corner. Have you started shopping yet? Have you seen Santa yet? Would you like some help with the gifts you need to buy? Tuesday is our Christmas to Remember event at the Community Center. It is from 4-7p.m. We will have lots of door prizes, including cash prizes adding up to $1,000. Santa will be there for photos. We will have cookies, cupcakes and pizza. There will also be coffee, cocoa, soda and water. There will be many vendors set up for you to do some shopping from local crafters and get some great information about local businesses! The Baptist Village Bell Ringers are returning for a performance as is Ms. Jackson’s Theater Group. The Christian Motorcycle Association will also be using it as a toy drive, so please bring a new unwrapped toy to donate. If you aren’t busy, please stop by and join us for a great time.
I wasn’t really wanting to write the column this week and almost didn’t. We are all so busy this week getting ready for our event. Then, I thought why not if I have some help. So this week, I asked Adrian what his favorite recipes have been since I started this column. He started rattling off and in about 5 minutes I had enough recipes for my column. So, thank you Adrian for the assistance. I think this is the quickest column I have ever written. Plus, it was kinda fun to see what he really liked. Maybe I will use some other favorites in the future for other columns.
All but one of these are recipes I have used in previous columns, but there is one we have made and enjoyed but had not made it to the column yet. So make your grocery list and meet me in the kitchen this weekend for Adrian’s favorite recipes!
Green Bean Bundles
This will depend on how much you need to make and how many you are feeding. I usually run out of bacon before I run out of green beans.
2-4lbs fresh or frozen green beans, trimmed
1-2lbs bacon, cut in half
½ cup unsalted sweet cream butter, melted
1 cup brown sugar
1-2 tsp garlic pepper, more or less to taste
Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Wrap 5-7 green beans with one piece of bacon and place in baking dish. Repeat, lining the bundles next to each other in a single layer, until you have as many bundles as you need or you run out of ingredients. Combine butter and brown sugar. Pour over green beans and sprinkle with garlic pepper. Cover with foil and bake for 45 minutes. If you want your bacon to be crispier, broil in the oven for about 5 minutes on each side or pan fry until desired crispness is reached.
Note: I have doubled the recipe for the bacon and green beans, but not the rest. One cup of brown sugar is a lot and these will be sweet. If you are going to make 1-2lbs of green beans, you can easily cut the brown sugar down to ¾ or even a ½ cup depending on your own tastes.
Katina’s White Chicken Chili
2 15.5oz each cans great northern beans, rinsed and drained 6 cups cooked chicken breast, shredded-ok I don’t actually measure it. I take 3-4 breasts and just shred them all and put them in the crock pot. 2 15oz jar Alfredo sauce 2 cups chicken broth 1 12oz bag frozen gold and white corn or hominy 1 cup sour cream 1 yellow pepper, chopped 1 medium onion, chopped 1-2 4oz cans chopped green chilies 3 garlic cloves, minced 3 tsps. ground cumin 3 tsps. white pepper 1 to 1 ½ tsps cayenne pepper 1 16oz block of Velveeta Queso Blanco Line5-6 qt. slow cooker with crock pot liner. Combine all ingredients except Velveeta. Cook, covered, on low until vegetables are tender and flavors are blended, 3-4 hours. Cube or slice Velveeta and add it to the crockpot. Cover again and cook for another 20-40 minutes or until cheese has melted completely. Serve topped with additional shredded cheese, sour cream, and green onion if desired. We also like to eat this with tortilla chips instead of cornbread or crackers.
Chicken Pot Pie
3 cups cooked chicken breasts, chopped or shredded 1 16oz bag mixed vegetables 1 10 ¾oz can cream of chicken soup ⅔ cup chicken broth ⅔ cup milk ¾ cup self-rising flour ¾ tsp baking powder 6 Tbsps. unsalted sweet cream butter ¾ cup milk Preheat oven to 350°F. Place chicken in bottom of lightly greased 2 quart baking dish. Place frozen vegetables over chicken. Prepare soup using 2/3 cup chicken broth and 2/3 cup milk. Pour over vegetables. Melt butter, mix in flour and baking powder. Add 3/4 cup milk and mix well. Pour over top of vegetables - will appear thin but will thicken as it cooks. Bake for 40-45 minutes
Recipe adapted from geniuskitchen.com .
I like a good apple pie and I can make it from scratch, but this recipe allows me to short cut the pie so I can concentrate on the other parts of the meal. It is a real time saver. CRUST: 1 refrigerated pie crust 1 Tbsp unsalted sweet cream butter, melted 2 tsps ground cinnamon or cinnamon sugar FILLING: 2 21oz cans apple fruit filling, I get mine at Walmart on the baking aisle right under all the graham cracker ready-made crusts 8 Tbsps unsalted sweet cream butter, at room temperature 1 cup flour 1 cup light brown sugar
½ cup powdered sugar
½ tsp vanilla bean paste
¼ tsp cinnamon
2 tsps. milk
Preheat oven to 400°F. Unroll pie crust on lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls. Then press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls. Pour 2 cans of apple fruit filling on top of the crust. Combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender. Sprinkle crumbles over apple filling. Bake until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary). Remove from oven and cool. Whisk together powdered sugar, vanilla, cinnamon and milk in small bowl to form icing (add more sugar or milk to reach desired consistency). Drizzle over cooled pie if desired. I will be honest, most of the time I don’t even make the glaze. It really doesn’t need it.
Recipe adapted luckyleaf.com .
6-10 large apples 2 Tbsps. lemon juice ½ cup packed brown sugar ½ cup granulated sugar 2 tsps. ground cinnamon ¼ tsp ground nutmeg Vanilla ice cream Place crock pot liner in slow cooker. Peel, core and cut each apple into wedges. I say 6-10 apples because my family loves these. You can easily increase the apples to 10 and not have to adjust anything else and you get the same results. If you go over 10 apples, then you need to start adjusting the other ingredients. Transfer to slow cooker. Drizzle with lemon juice. Sprinkle sugars, cinnamon and nutmeg over apples. Cover and cook on low 3-4 hours or until the apples are tender, stirring occasionally. Serve with ice cream if desired.
Recipe adapted from Taste of Home Slow Cooker Throughout the Year cookbook.
Mocha Mint Coffee
8 cups hot brewed coffee
3 packets instant hot cocoa mix
½ cup Dulce de Leche (This is a caramel sauce in a can. I get
mine from Wal-Mart on the aisle where the Spanish items are
½ cup mint chocolate chips
2 Tbsp ground cinnamon
4 Tbsp sugar
In a 6 quart slow cooker, combine coffee, hot cocoa mix, Dulce de Leche, chocolate chips, cinnamon and sugar. Cover and cook on low for 2-3 hours. Ladle into mugs. Once heated and ready for drinking, turn the slow cooker to warm so it doesn’t continue to cook. Want it to look like the coffee from your favorite coffee shop? Top with mini marshmallows or whipped cream and sprinkle lightly with cinnamon. This can be made in a 3 quart slow cooker, but for traveling I always use my 6 quart so there is less chance for spillage.
Recipe adapted from Taste of Home Slow Cooker Throughout the Year cookbook.