No Fail AMAZING White Bean Chili

I make this as soon as the cool weather start to blow in around October and then again when it starts to leave us in May. It's a family favorite!

Original recipe by Danine Imboden

Ingredients:

1 tablespoon of vegetable oil
1 medium onion
4 celery stalks, chopped
1 pound chicken breast, cubed or shredded
2 cloves minced garlic
2 cups chicken broth
3 15 oz cans Northern White Beans, drained and rinsed
1 8 oz can diced green chilies
1 tsp oregano
1 tsp cumin
3-4 tsp dried or fresh cilantro
Salt and pepper to taste

Directions:

Sauté onion, celery, garlic and chicken in oil over medium heat. I use flavored olive oil instead if vegetable oil. Add salt and pepper if desired and cook until chicken is done. Transfer to a crock pot and add remaining ingredients. Cook on high heat setting or 30 minutes and then reduce heat and cook in low for 30-60 minutes. Serve, top with cheese, tortilla chips and sour cream!

No one can eat just one bowl so I double the recipe!

Favorite Sugar Cookies

This recipe gets requested more than any other cookie recipe I have!

Original by recipe by Jill Saunders

Ingredients:

1 1/2 cups butter softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all purpose flour
2 tsp baking powder
1 teaspoon salt

Directions:

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Yummy yummy yummy