White Chicken Chili

3 split chicken breasts
3 stalks celery, chopped
1 green pepper, chopped 1 onion, chopped6 cups chicken stock
2 cans Original Rotel (IF you like it spicier you can use hot)
2 cans white shoepeg corn
2 cans Cannelini Beans
2 cans White Northern Beans
salt and pepper to taste

Just cover chicken breasts with water, add celery, green pepper and onion; cover and simmer until chicken is tender. Remove chicken from pot and allow to cool. While chicken is cooling add chicken stock to the leftover water in the pan along with the rotel, corn, beans and salt and pepper. Shred chicken and simmer for 1 hour.

Even my kids love this (which is why I use the original rotel and not the hot)! You can serve it with a dollop of sour cream or a little shredded cheese.

Peach Cobbler

INGREDIENTS:
Filling:
1 can (1 lb. 13 oz.) peaches with syrup
1/2 tsp. cinnamon
3 tbsp. cornstarch

In medium saucepan, combine all ingredients and bring to a boil.  Cook and stir 1 minute or until mixture thickens. Pour into 1 1/2 quart casserole dish. Set aside.

Topping:
1 cup flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, beaten

Sift together the flour, sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Combine milk and beaten egg.  Add to dry mixture and stir until just moistened.  Drop by tablespoons on filling.  Bake at 400 degrees for 20-25 minutes.

I serve this while it's still warm with vanilla ice cream.

French Dressing

INGREDIENTS:
1.5 ounces white vinegar
1 tsp. worcestershire sauce
2 tbsp. sugar
1 clove garlic, crushed
1/4 cup ketchup
8 ounces olive oil

DIRECTIONS:
In a mixing bowl whisk together first 5 ingredients.  Slowly add olive oil, whisking the entire time.

Drizzle on your favorite salads.

**Pampered Chef Recipe

Balsamic Vinagarette

INGREDIENTS:
4 ounces Balsamic vinegar
1 tbsp. sugar
2 cloves garlic, crushed
1/2 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. onion powder
1/4 tsp. salt
8 ounces olive oil

Place first seven ingredients in a mixing bowl and whisk together. Allow to stand for 10 minutes for flavors to permeate vinegar.  After 10 minutes slowly whisk in olive oil.

Drizzle over your favorite salads.

**Pampered Chef Recipe

Spinach Salad

Makes 4 servings

INGREDIENTS:
Salad:
4 cups torn fresh spinach
2 hard boiled eggs
6 strips of bacon, crumbled
1 large tomato, chopped
1 cucumber, sliced

Dressing:
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 tsp. sugar
2 tsp. onion
2 tsp. green pepper
2 tsp. fresh parsley
2 tsp. ketchup
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. paprika

Place all ingredients in blender and blend until smooth.  This dressing also freezes well so make extra to make future spinach salads easier.

Arrange spinach, eggs, bacon, tomato and cucumber on plates and drizzle with dressing.

Sweet Muffins

Makes 12 standard size muffins

INGREDIENTS:
1 egg
1/4 cup vegetable oil
1/2 cup sugar
1/2 tsp. salt
1/2 cup milk
1 1/2 cups flour
1 tsp. baking soda

DIRECTIONS:
Heat oven to 400 degrees.  Line 12 muffin cups. Beat egg, stir in milk and oil.  Mix in remaining ingredients just until flour is moistened.  Batter should be lumpy.  Fill muffin cups 2/3 full.  Bake 20-25 minutes or until golden brown.  Remove from pans immediately.

Variations:
Apple Muffins:  Stir in 1 cup grated apple with the oil and 1/2 tsp. cinnamon with the flour.  Sprinkle top with nut crunch topping: mix 1/3 cups brown sugar, 1/3 cup broken nuts and 1/2 tsp. cinnamon.  Bake 25-30 minutes.

Blueberry Muffins: Fold in 1 cup fresh blueberries or 3/4 cup frozen blueberries into batter.  Bake as above.

Cowboy Caviar

INGREDIENTS:
1/2 cup white vinegar
1/2 cup white sugar
1 cup vegetable oil
2 stalk celery, chopped
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
1 medium yellow pepper, chopped
1 can pinto beans, drained
1 can black-eyed peas, drained
1 can black beans, drained and rinsed
2 cans shoe-peg corn, drained

DIRECTIONS:
In a small saucepan combine vinegar, sugar and oil, bring to a boil.  Boil for one minute or until sugar is dissolved. Cool.  Chop vegetables.  Drain beans, peas and corn.  Rinse black beans.  Mix together.  Marinate of 4 hours or overnight.

Serve with Tortilla chips or Fritos scoops.