Christmas Crack

1 12.8oz box Rice Chex cereal
1 12oz box Golden Grahams cereal
1 7oz  bag shredded coconut
1 4oz bag slivered almonds
1 1/2 cups butter
2 cups sugar
2 cups corn syrup

Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl. Stir to combine. In a large saucepan cook butter, sugar and corn syrup to the "soft ball" stage, about 234 degrees on a candy thermometer. Pour over cereal mixture and stir until all is well coated. Pour mixture out onto 2 large cookie sheets to cool. Stir it around occasionally to prevent clumping. Store in an airtight container. 

Creamy White Chicken Chili

1 lb. boneless, skinless chicken breasts, cut into 1/2" cubes
1 medium onion, chopped
1 1/2 Tbsp garlic powder
1Tbsp oil
2 cans (15 1/2 ounces each) white beans, rinsed and drained
1 1/2 cups chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 Cup sour cream
1/2 cup heavy cream

In a large saucepan saute chicken, onion  and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies & seasonings. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes. Remove from heat and add sour cream and heavy cream. 

Serve with heated tortillas.

No Bake Reece’s Peanut Butter Bars

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9×13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

*Tip:  Love this tip from one of you readers!  Instead of adding shortening to the chocolate topping, add a scoop of peanut butter.  That will prevent the top from getting solid and it will taste yummy!

Breakfast Pockets

Submitted by Chris Fowler

I tried a new recipe this month, because try as I might, I just have a hard time getting up and fixing my girls breakfast before seminary. It is on my bucket list, but I am not yet perfected enough to do that. So, in my quest for a pre-made breakfast that doesn't taste like cardboard I came across these beauties and figured they were worth a try.

So, I doubled the recipe making 32 of them, and they lasted a total of 4 days, max. The kids had them for breakfast, lunches, and dinner. And snacks. I knew I had found a winner. Now I just need a new hiding place so they don't disappear quite so fast.

From the kitchen of Budget Gourmet Mom. Recipe slightly adapted from Real Food 4 Real People

Ingredients

Dough
1 1/2 tbsp yeast
1/2 cup warm water (110 degrees)
3/4 cup evaporated milk (110 degrees)
1/2 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3 1/2 cups flour

Filling
1 lb bulk sausage
1/2 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
7 large eggs
3 tbsp milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
2 cups cheddar cheese, shredded
- pinch of cayenne pepper

Instructions

Dough

1. In a bowl, dissolve yeast in the water.
   
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
   
3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.

Filling

1. Cook the sausage and onion over medium heat until browned. Drain.
   
2. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set.
   
3. Sprinkle with cheese and keep warm.
   

Assembling the pockets

1. Heat oven to 350 degrees F.
   
2. Punch down the dough and cut into 16 equal pieces.
   
3. Roll each piece into 7 in circle on a floured surface. Top with 1/3 cup filling, fold, and pinch shut. Bake for 15-20 minutes.

To freeze
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2 - 2 minutes.

Yield: 16 Breakfast Pockets

Hearty Italian-Style Soup

Submitted by Chris Fowler

One of the things I love about visiting my sister-in-law Carol Fowler is that we trade recipe's back and forth. I have found some great recipe's from meals shared at her table. This soup is from a recipe that I got from her around Thanksgiving 2011, and it is very good. My daughter Becca has commented on how good it tastes several time. I use it frequently to use up left overs (shushhh, don't tell anyone!).

Prep time: 20 minutes.
Cook time: 25 minutes.
Ready in 45 minutes.
Servings: 6

Ingredients

2 - 14 1/2 oz cans beef broth (or 4 boullion cubes + 4 cups warm water)
2 cups shredded cabbage
1 - 14 1/2 oz can tomatoes, cut up
2 medium potatoes, cubed
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup fresh parsley, snipped
1 tsp dried Italian seasonings, crushed (or basil + oregano)
1/4 tsp garlic salt
1/4 tsp pepper
1 - 15oz can white kidney beans, drained
1 1/2 cups chopped cooked beef or chicken (8 oz) - (Carol uses roast beef lunch meat)

Directions

1. In a large saucepan or Dutch oven combine everything but beans and meat. Bring to boil and reduce heat.
2. Cover and simmer about 10 minutes, or until vegetables are tender.
3. Stir in beans and meat.

Soup can be divided into 6 airtight containers/freezer containers, and stored up to 3 days in the refrigerator or 1 month in the freezer.

238 calories, 16 g protein, 26 g carbohydrate, 8 g fat, 33 mg cholesterol, 676 mg sodium (probably more with the boullion cubes), 926 mg potassium.

Chocolate No Bake Cookies

Submitted by Chris Fowler
Originally in the 1991 cookbook

A funny thing happened last month. My wonderful sister Patty decided since Mom's time is limited here on earth, it might be cool to get her to write out recipe card's of each person's favorite childhood recipe. The hands down winner turned out to be Chocolate No-Bake cookies. It is my favorite because:

1) It is quick (abt 5 minutes from beginning to end)
2) It hits my 2 favorite addictions--chocolate, and sugar
3) The ingredients can usually be found in my cupboard (or else there will be a midnight run to the store, pronto!)
and
4) I have memories of my childhood when these were a staple. Mmmmmmm.

Ingredients

2 cups sugar
1 cube margarine
1/2 cup milk
3 Tbsp cocoa powder
1/2 to 1 cup peanut butter
3 cups oats
1 tsp vanilla

Directions

1. Bring sugar, margarine, milk and chocolate to boil.
2. Boil for 1-3 minutes (or until at soft ball stage)
3. Add rest of ingredients and stir until blended. Drop by rounded teaspoons onto a sheet of wax paper.

Note: My daughters can't even wait to drop by spoonfuls. They dump the cookie into the center of the sheet of waxed paper and hand out spoons to the family gathered around drooling. Makes it tough to pack for lunches, thoough