Monday, February 7, 2011

MONDAY - Doesnt it put you in the mood?

You know, the eat, food. Oh people, get your minds out of the gutter! AnYway.....Time for another recipe. Or 2....? Did she say two?? Yes, I said two. I'm being generous this week. Dinner and dessert. I gotcha covered. Your welcome. Both are quick and easy too. I know, you can send flowers...I like stargazer lillies :) Ok, here they are. White Chicken Chili courtsesy of some chick that was on the Rachel Ray show, and Banana Nut Bread with cream cheese...courtesey of, I dont know....someplace, online probably, I found several years ago. ENJOY!!


1 32-ounce box chicken stock
3 cans white beans, left undrained
5 cups cooked chicken (rotisserie or boiled)
1 16-ounce jar salsa
1 8-ounce block pepper jack cheese, grated
2 teaspoon ground cumin
2 cloves garlic, minced
Black or white pepper to taste
1/2 cup finely crushed corn chips (optional, if you like your chili thicker)
Sour cream, for garnish
Place all ingredients except the corn chips in a crockpot. Cook on high until the cheese is melted.
Chili may also be cooked on the stovetop over medium-high heat until cheese is melted.
When the chili is ready, add the crushed corn chips, if using, and simmer for 10 minutes to thicken. Garnish with more chips, cheese and/or sour cream and serve.


1 cup granulated sugar
1 package (8 ounces) cream cheese, room temperature
2 ripe bananas, mashed (about 1 cup mashed)
2 eggs
1 teaspoon vanilla extract
2 cups biscuit mix (Bisquick, Pioneer, etc.)
1/2 cup chopped pecans or walnuts

Preparation:In a large mixing bowl, cream sugar and cream cheese until light and fluffy. Beat in mashed bananas, the eggs, and vanilla. Stir in biscuit mix and pecans just until ingredients are moistened. Pour into a greased 9x5x3-inch loaf pan. Bake banana bread at 350° for 1 hour, or until wooden pick comes out clean when inserted in center. Cover with foil the last 15 minutes of baking if too brown. Cool banana bread before slicing.

1 comment:

  1. Mandy you are doing a wonderful job with your blog. I can't wait to try your white chili!