October Recipes

White Chicken Chili
2 cloves garlic, minced
2 medium onions, chopped (about 1 ¾ C.)
1 T. oil
Sauté together above until onions are transparent in large soup pot. Add:
3 cans white navy beans, drained, rinsed and 1 can mashed
3 cans chicken broth
4 cups chicken (I buy a roasted chicken from Sam's and cut meat off)
¼ t. cayenne pepper
1 can Rotel Tomatoes and Chilies (mild)
2 t. ground cumin
½ t. dried oregano
3 cups Monterey Jack cheese, shredded (I use only 2 cups to cut the calories)
Simmer this about an hour or so.

Garnish: chopped green onions, sour cream, grated cheddar cheese

Lemon Blossoms
Makes 5 dozen

Preheat oven to 350?
Glaze: Make this first
4 cups confectioners' sugar
? cup fresh lemon juice
Grated zest of 1 lemon
3 TBS vegetable oil
3 TBS water
To prepare the glaze, sift confectioners' sugar into a medium bowl. Add lemon juice, zest, oil and water and mix until smooth.

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1 18 ½ oz package yellow cake mix
1 3 ½ oz package instant lemon pudding mix
4 eggs
¾ cup vegetable oil (I use ½ C. plain applesauce + ¼ C. oil)

Coat miniature muffin pans with non-stick cooking spray.
In a large bowl, combine cake mix, pudding mix, eggs, and oil ( and applesauce, if used) and blend with electric mixer for two minutes. Spoon 1 TBS into each mini muffin cup. Bake for 12 minutes. Turn on to a tea towel. Dip cupcakes into glaze while cupcakes are still warm, covering the cakes as much as possible. Place cakes on wire racks with waxed paper underneath to catch drips. Let glaze set thoroughly before storing in a container with a tight fitting lid.

Heath Bar Coffee Cake

Stir together: 2 cups flour
1 cup brown sugar
1/2 cup white sugar

Cut 1/4 pound butter (1 stick) into the above mixture with your pastry blender. Take out 1/2 cup of this mixture and set aside to be used for the topping.

In a small bowl, stir and blend well:
1 cup buttermilk
1 egg
1 tsp. baking soda
1 tsp. vanilla

Combine the two mixtures. Pour into a greased and floured 9" x 13" pan.

Combine reserved flour/sugar mix with the following and sprinkle over the top of batter:
3/4 cup Heath English Toffee bits, finely crushed (these are next to the choc.chips in the grocery store)
1/4 cup pecans, chopped
1/2 cup flour/sugar mixture

Bake at 350 degrees for 30 minutes. (325 degrees for a glass pan)

Cut in desired size

NOTE: Beth uses a glass 9x13 pan. She says the cake stays more moist.