Chicken Chili

4-5 lb fryer
8 cups water
2 T chicken base

Boil chicken until it's tender and falling apart- approximately 1 hour. Debone the chicken and shred meat. Save broth.

1 medium onion, diced
12 oz beer
2 cans RoTel
2 (4oz) cans green chiles
3 (15oz) cans Great Northern beans, drained
1 (15oz) can black beans, drained
1 T cumin
3 cloves garlic

Boil onions in beer until they are tender. Add to pot with chicken and broth. Add RoTel, beans, and chiles, and spices. Simmer 20-30 minutes.

Snickers Fudge

Snickers Fudge

Ingredient List:
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream

Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour over caramel layer and refrigerate for at least one hour before cutting.

Peanut blossoms

Peanut blossoms                      375degrees

1/2 c butter or marg
1/2 c peanut butter
1/2 c white sugar
1/2 c brown sugar
1 egg, unbeaten
2 T milk
1 3/4 c flour
1 tsp soda
1/2 tsp salt
1 tsp vanilla

Cream butter and peanut butter. Gradually add sugars and cream well. Add egg, milk, and vanilla, beat well. Blend in dry ingredients. Chill at least 1 hour. Shape in balls, place on ungreased cookie sheet. Bake 8 min. Remove from oven, press a milk chocolate in middle. Return to oven for 2-5 min.

Baldpate Inn Cornbread

• Stephanie J Ball (Stephanie made for the progressive dinner at Ravens Nest Oct 2013)

Baldpate Inn Cornbread (An Inn in Colorado)

1 cup butter

1 cup sugar

4 eggs

2 cups creamed corn

1/2 cup Monterey Jack cheese grated

1/2 cup Medium Cheddar cheese grated

1 cup all purpose white flour

1 cup yellow cornmeal

4 tsps baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees.   Using an electric mixer, cream butter & sugar, then add eggs one at a time.

Graduall, mix in corn and cheeses.  Combine dry ingredients in separte bowl .  Stir in dry ingredients into batter.  

Spread evenly in a greased 9 x 13 cakepan.  Place in oven and immediately reduce oven temp to 300 degrees.

Bake one hours.   Top will seem moist-looking, not dry as in a cake.   Center should be set, not gooey.   Serve warm.  

Enjoy!

Paula's Pound Cake

Kashi Hummus Crisps

Got a bag of these chips for my BzzCampaign, they are a pretty good snack. A little "blah" on their own, but the perfect compliment to a dip. Love getting a double dose of hummus by dipping the in roasted red pepper hummus.

Blueberry Muffins

INGREDIENTS:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.