8 large apples sliced/peeled, or however many apples you'd like to use
1 1/2 cups brown sugar
1 cup all purpose flour
1 cup oats
2/3 cup butter
1 1/2 teaspoon cinnamon
1 1/2 teaspoon nutmeg
1. Heat oven to 350 degrees
2. Spread apples in 9x13 cake pan
3. In medium-sized bowl, stir remaining ingredients until well mixed. Using two table knives, cut the butter into the dry mixture (or use a pastry blender if you have one) Pour this mixture over the apples in the pan.
4. Bake 25-30 minutes until the topping is golden brown.
Serve with ice cream or whipped cream/cool whip.
Friday, April 6, 2012
Thursday, April 5, 2012
Willis White Chili
4 cans of White Beans
2 Cans of White Corn
3 C chicken broth
2 can diced green chilies
2 chicken bouillon cubes
1 med onions, chopped
1 T garlic powder
1 T oregano
1 T cumin
1/2 t Cayenne
4 C cooked chicken breast
1 24 oz sour cream
Combine broth and cubes. Add all spices. Simmer broth for a few minutes.
Add green chilies, corn, chicken, beans and onions.
Cook 15 minutes.
Add sour cream and stir for about 5 minutes.
2 Cans of White Corn
3 C chicken broth
2 can diced green chilies
2 chicken bouillon cubes
1 med onions, chopped
1 T garlic powder
1 T oregano
1 T cumin
1/2 t Cayenne
4 C cooked chicken breast
1 24 oz sour cream
Combine broth and cubes. Add all spices. Simmer broth for a few minutes.
Add green chilies, corn, chicken, beans and onions.
Cook 15 minutes.
Add sour cream and stir for about 5 minutes.
Cheesy Chicken and Salsa
2 C penne pasta
1 lb boneless chicken breasts, cut into bite size pieces
1 1/4 C chunky salsa
1 C frozen corn, thawed
1 green pepper, diced
2 C Mexican-style shredded four cheese
Cook pasta according to package instructions.
Heat large skillet sprayed with PAM on Med-Hi heat. (or use a little olive/veg oil) Add chicken. Cook and stir 2 min. Stir in Salsa, corn and diced pepper. Bring to boil. simmer on med-lo heat 10 min or until chicken is done.
Add drained pasta to chicken mixture. Mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min or until cheese is melted.
1 lb boneless chicken breasts, cut into bite size pieces
1 1/4 C chunky salsa
1 C frozen corn, thawed
1 green pepper, diced
2 C Mexican-style shredded four cheese
Cook pasta according to package instructions.
Heat large skillet sprayed with PAM on Med-Hi heat. (or use a little olive/veg oil) Add chicken. Cook and stir 2 min. Stir in Salsa, corn and diced pepper. Bring to boil. simmer on med-lo heat 10 min or until chicken is done.
Add drained pasta to chicken mixture. Mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min or until cheese is melted.
Black Beans
This is as close to the Cafe Rio beans as I can get. This is the Two Peas and a Pot recipe with a few tweeks:
2 T olive oil2 cloves garlic,minced1 t ground cumin4 cans black beans, rinsed and drained1 1/3 C tomato juice (I used tom sauce with water)1 1/2 t salt2 T fresh chopped cilantro (I use more)In a skillet, cook garlic and cumin in olive oil over med heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving add cilantro.
2 T olive oil2 cloves garlic,minced1 t ground cumin4 cans black beans, rinsed and drained1 1/3 C tomato juice (I used tom sauce with water)1 1/2 t salt2 T fresh chopped cilantro (I use more)In a skillet, cook garlic and cumin in olive oil over med heat until you can smell it. Add beans, tomato juice and salt. Continually stir until heated through. Just before serving add cilantro.
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