I have some catching up to do {White Chili & Cranberry Orange Nut Bread}

I made two different recipes this week from Mema’s stash but have not gotten the chance to blog them until now.  I’m not exactly sure where the time goes but I seem to be missing a few hours out of each day.  Anybody else feel this way?

First, it was another chilly day that just screamed for CHILI!  I have never made a white chicken chili before so I was excited to try this one.  I love this recipe and the boys even liked it (this is a big deal… my kids do not like soups or chili)!  Very yummy and hearty – I was full after half a bowl.

Next, I made a cranberry orange nut bread.  I had grabbed a bag of fresh cranberries at the store last week and just had to try something new with them.  This bread is absolutely delicious!  YUM!

White Chili

White Chili

1 onion, diced

1 head garlic, minced (that sounded like a lot of garlic to me so I used 10 medium & large cloves)

1 1/2 to 2 lbs. boneless, skinless chicken breasts, cubed

1 lb. ground chicken or ground turkey

2 cans great northern beans

1 can navy beans

1 can chicken broth (14 1/2 oz)

2 cans of chopped green chilies

1 tsp. salt

pepper to taste

1 1/2 tsp. dried oregano

1 tsp. ground cumin

1/4 tsp. ground red cayenne pepper

2 to 3 c. grated monterey jack cheese

In a large pot with lid, saute onions, garlic, ground chicken or turkey, and cubed chicken until ground chicken is cooked.  Add can of chicken broth.  Cover and let simmer for 5 to 10 minutes until chicken cubes are cooked all the way through.  Add all spices, beans (undrained), and chilies.  Stir well and simmer.  Before serving, add 1 1/2 c. shredded cheese.  Stir into chili until melted.  Serve with extra cheese on top!

beautiful fresh cranberries

Cranberry Orange Nut Bread

Cranberry Orange Nut Bread

2 c. all-purpose flour

3/4 c. sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

1/2 tsp. baking soda

1/4 c. margarine, softened

1 T. grated orange peel

3/4 c. orange juice

1 egg

1 c. cranberries, chopped

1/2 c. chopped nuts

Grease bottom only of loaf pan.  Mix flour, sugar, baking powder, salt, & baking soda.  Stir in margarine until mixture is crumbly.  Stir in orange juice, orange peel, & egg just until all flour is moistened.  Stir in cranberries & nuts.  Pour into loaf pan and bake at 350 degrees for 55 to 60 minutes.  Cool completely before slicing (this part is very important as we learned the hard way!)

Another rainy day, another morning spent in the kitchen {Cream Cheese Cookies}

It’s definitely fall and I’m loving every minute of it!  We woke up to another rainy day with a high of 46 degrees (which is a bit cold for this time of year but good for jeans and sweaters) so where else would I spend my morning but in the kitchen!?  While Ted and the boys were in the playroom doing what they do best (i.e. trashing the room but having a blast doing it!) I decided to make some cookies.

I admit that I have never baked cookies using a cake mix.  I have seen a few various recipes in Mema’s collection but this is the first one I have tried and I was definitely not disappointed.  Super yummy!  The boys had one after lunch and Ted has already eaten a handful.  All three have given these cookies a big thumbs up.

Cream Cheese Cookies

Cream Cheese Cookies

{this recipe came from a newspaper clipping but I’m not sure what paper and when it was clipped}

1/4 c. margarine or butter

8 oz. cream cheese, softened

1 egg

1/4 tsp. vanilla

1 box devil’s food cake mix or other cake mix (I had a butter cake mix that I used)

Cream margarine and cream cheese.  Blend in egg and vanilla.  Add cake mix, one-third at a time, mixing well after each addition.  Cover and chill 30 minutes.

Preheat oven to 375 degrees.  Drop batter by scant teaspoonfuls on ungreased cookie sheet.  Bake 8 to 10 minutes.  Cool slightly before removing from baking sheet.  Makes 6 to 8 dozen cookies.

Note: I made my cookies bigger and made about 3 dozen cookies.

Little acorn shaped pieces of goodness {Savory Wheat Germ Cheese Wafers}

A month ago I gave myself a challenge – by the end of the year I want to make most of our foods from scratch, especially all of the boys’ favorite snack foods.  So far, I have successfully made homemade marshmallows (see recipe here and see photos of mine here), granola bars (see recipe here), bread (I’ve actually been doing this for a while and use various recipes), nutella (see recipe here), vanilla wafers (see my previous post), and now these savory wheat germ cheese wafers.  I was very excited to find this recipe in the stacks of cards I have from Mema’s house because I’ve been looking for a good cheese ‘cracker’ type snack.  These are soft, not crunchy like crackers (much to the dismay of Rowan) but they are very tasty!

I had to try this recipe twice to get it to work.  The first time I tried I followed the recipe as Papa had written on the card but I had to throw them away.  They were disgusting.  But I was not deterred; I had to try again.  The recipe just sounded too good to toss aside.  Looking at the recipe I had to wonder if maybe Papa had gotten the measurements of the wheat germ and flour reversed so I switched them and tried again.  Sure enough, they worked and are scrumptious!

Instead of cutting them into squares or circles, I wanted to try out my new tiny cookie cutters I got from Michaels.  So we now have about 4 dozen little acorn shaped cheese wafers which are not going to last long in this household!

Savory Wheat Germ Cheese Wafers

Savory Wheat Germ Cheese Wafers

{I have noted the amounts I used in the recipe, not the amounts written on Papa’s recipe card}

1/3 c. regular wheat germ

2/3 c. all-purpose flour

1/2 tsp. salt

3/4 c. grated sharp cheddar cheese

1/4 c. softened butter or margarine

1 T. water (I needed about 1/2 T. more but start with 1 T.)

sesame or poppy seeds for seasoning

Combine wheat germ, flour, & salt.  Mix well.  Beat together cheese and butter until well blended (I learned my lesson from making the cheese dips last month and used my food processor to do this!)  Stir wheat germ mixture and water into cheese.  Mix well (this is going to form a stiff dough so I had to use my hands to mix).  Form into a ball and divide dough in half.  Roll out each half on a lightly floured board to 1/8 inch thick.  Cut with a small cookie cutter or into squares.  Place wafers on baking sheets.  Sprinkle with sesame or poppy seeds.  Bake at 350 degrees for 8 to 10 minutes, or until very lightly browned.  Do not over bake.  Remove from baking sheets and cool on wire racks.

{yields about 3 dozen depending on the size you cut them – I got about 4 dozen out of the recipe and I think I’m going to double it next time}