Wednesday, October 16, 2013

White Chili & Soft Peanut Butter Cookies

Today is a perfect autumn day.

Bright leaves have begun to fall. The cool, crisp air smells like wood-fire stoves burning. And since early this morning the fog has been shifting through the hills and over the valley.

Its a chili-and-cornbread kind of day.
Here's our favorite...

White Chili
4-6 Servings
  • 1-2 Cooke Chicken Breasts (Chopped or shredded)
  • 1 1/2 tsp Chili Powder, Cumin, Oregano {I just do an even blanket of each across the onion}
  • 1 tsp Salt
  • Pinch of Garlic Powder
  • 1/2 Tbsp Worcestershire Sauce
  • 1 yellow onion
  • 1 Can Chicken Broth
  • 2-3 Cans White Beans {Great Northern}
  • 1 diced Tomato
  • **Grated Cheddar Cheese and classic Cornbread Muffins.
  1. Brown diced onion in a large pot with a little oil. Blanket onion with each of the spices and Worcestershire Sauce.
  2. Add remaining ingredients, excluding cheese and cornbread. Warm on medium-high heat.
  3. When ready to serve,  top each portion with shredded cheddar cheese and mash in a cornbread muffin.

For dessert.

Soft Peanut Butter Cookies
  • 1/2 Cup & 2 tbsp Butter
  • 3/4 Cup Peanut Butter
  • 1/2 white sugar & 1/2 cup brown sugar
  • 1 egg
  • 1 tsp Vanilla
  • 3/4 tsp baking soda
  • pinch of salt
  • 1 & 3/4 cups flour
  1. Combine butter, peanut butter, sugars, egg, and vanilla. Blend together.
  2. Add baking soda, salt, and flour with mixer.
  3. Chill dough 15 minutes in the refrigerator. Preheat oven 350 degrees.
  4. Roll dough into balls and bake on a parchment paper lined baking sheet, 7-10 minutes {Until edges are very lightly browning- don't overcook!}
  5. Chomp, chomp, chomp... enjoy. 

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