White Chicken Chili

This is another recipe from my aunt Linda. I have tried many different white chicken chili recipes and this one wins, hands down. It's all about the sour cream and whipping cream...mmm!

White Chicken Chili

 

1 lb. boneless, skinless chicken breasts

1 can (14 oz. chicken broth)

1 medium onion, chopped

2 (4 oz.) cans chopped green chilies (you can use one if you want)

2 cloves garlic

1 T. veg. oil

2 cans Great Northern white beans

1 t. salt

1 t. cumin

1 t. dried oregano

1/2 t. pepper

1 cup sour cream

1/2 cup whip cream

 

Cube chicken & saute with onion and garlic in the oil. Add everything else except sour cream and cream. (add these just before serving). Heat through and serve.

 

*Note - I think it's even better the second day!

 

Enjoy!

Dreamy Crescent Dessert

I cannot take credit for this recipe because it was given to me by my sister's friend, Chipo, but I had to post it because everyone loves it so much. She called it Sopapilla, but I know that sopapilla is something totally different, so I am just calling it "Dreamy Crescent Dessert".

Dreamy Crescent Dessert
From: Chipo Chidziva

1 (8 ounce) packages cream cheese (You can use 1.5 pkgs. if you have it and want it more cream cheesy)
2 (8 ounce) packages refrigerated crescent dinner rolls (I used their seamless sheet crescents)
1 cup sugar 1/2 teaspoon vanilla extract and 1/2 teaspoon almond extract
1/2 cup margarine or 1/2 cup butter, melted
1/2 cup cinnamon sugar

Prep Time: 30 mins Total Time: 1 hr
1 Using a 9 x 13 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan.
2 Flatten.
3 Mix together the cream cheese, sugar and extract until light & fluffy.
4 Spread over the crescent rolls.
5 Unroll the other can of crescent rolls and place on top of cream cheese mixture.
6 Pour one stick of melted butter or margarine over the top and sprinkle with about 1/2 cup of the cinnamon sugar mixture.
7 Bake at 350 degrees for 30 minutes.

Enjoy!