Creamy White Chili (Tina)

1 can chicken breasts or 2 chicken breasts (cut into 1-inch cubes)

1 medium onion chopped

1 1/2 tsp or 2 cloves of garlic

1 Tbls vegetable oil

2 cans (15 1/2 oz each) great northern beans, rinsed and drained

1 ½ cups water (if using canned chicken I use the broth from chicken and about ¾ c water)

2 tsp chicken boulion

2 cans (4oz each) chopped green chilies

1 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp pepper

1/4 tsp cayenne

1 cup (8oz) sour cream

1/2 cup heavy whipping cream

In a large saucepan, sauté chicken (if using uncooked chicken), onion and garlic in oil until chicken is no longer pink and onions are soft.  Add beans, broth, chilies, and seasonings.  Bring to a boil.  Reduce heat: simmer, uncovered, for 30 minutes.  This is where I add canned chicken.  Stir in sour cream and cream.  Remove from heat.  Serve immediately. Yield: 7 servings

Chocolate Peanut Butter Bites (Becki)

3/4 cup brown sugar

1 pound confectioners' sugar

8 Tbsp butter

2 cups peanut butter

1 cup peanuts

12 oz. semisweet chocolate chips

1 Tbsp butter

1. Mix first 5 ingredients together. Pat into an ungreased jelly-roll pan, about 15x10x1 inch. Flatten top with a rolling pin.

2. Melt chocolate chips and butter in the top part of a double boiler over simmering water (or use microwave). Spread chocolate on peanut butter mixture.

3. Cut into bite-size squares. Chill for 15 to 20 minutes. Remove from pan. Serve chilled.

Makes 50 or more bites

Meaty Pasta Casserole (Becki)

1 pkg. (16 oz) penne pasta
1 pound ground beef
1 pound bulk Italian pork sausage
1 3/4 cups sliced fresh mushrooms
1 medium onion, chopped
1 medium green pepper, chopped
2 cans (14 1/2 oz. each) Italian diced tomatoes
1 jar (25.6 oz) Italian sausage and garlic spaghetti sauce
1 jar (16 oz.) chunky mild salsa
1 pkg. (8 oz.) sliced pepperoni, chopped
1 cup (4 oz.) shredded Swiss cheese, divided
4 cups (16 oz.) shredded Mozzarella cheese, divided
1 1/2 cups shredded Parmesan cheese, divided
1 jar (26 oz.) three-cheese spaghetti sauce

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, sausage, mushroom, onion and green pepper over medium heat until meat is no longer pink; drain. Drain pasta; add to the meat mixture. Stir in the tomatoes, sausage and garlic spaghetti sauce, salsa and pepperoni. Divide half of pasta mixture between two greased 13-in. x 19-in. baking dishes. Sprinkle each with 1/4 cup Swiss cheese, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Spread 3/4 cup of three-cheese spaghetti sauce over each. Top with remaining pasta mixture and three-cheese spaghetti sauce. Sprinkle with remaining cheese. Cover one and freeze. Bake the other covered at 350 for 25 minutes. Uncover and bake about 10 minutes longer or until cheese is melted.