Creamy White Chili

1 lb. boneless skinless chicken breast, cubed
1 medium onion, chopped
1 1/2 tsp. garlic powder
1 Tbsp. vegetable oil
2-4 cans (15 oz.) great northern white beans, rinsed and drained
1 can (14.5 oz.) chicken broth
2 cans (4 oz.) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz.) sour cream
1/2 cup heavy cream

In a large saucepan, suate the chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies, and seasoning. Bring to boil. Reduce heat, simmer covered 30 minutes.

Remove from heat. Stir in sour cream and heavy cream. Serve immediately. Serves about 7.

Cortney's Choc Chip Cookies

1 cup peanut butter
1 cup brown sugar
1 egg
1 cup chocolate chips

Mix together well. Bake at 350 for 10 minutes.

Thai Chicken and Linguini

1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips

In a saucepan, sauté the chicken in the olive oil. Remove the chicken from the pan and keep warm. Add the broth, honey, and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and ginger. Add the green onions and garlic, stirring constantly over low heat until blended. Add the red pepper and cooked chicken. Cook until the sauce has thickened. Serve over warm linguini.

Sweet Orange Salmon

2 Tbsp. brown sugar
1 tsp. chili powder
1/2 tsp. grated orange rind
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground coriander
1/8 tsp. black pepper
4 (6 oz ) salmon fillets
Cooking spray

Preheat broiler. Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillet. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork. Yield 4 servings.

Killer Sweet Potatoes

1 large can sweet potatoes (29 oz)
3/4 stick butter, melted
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs, beaten

TOPPING
3/4 cup crushed cornflakes
1/2 cup chopped nuts
1/2 cup brown sugar
3/4 stick melted butter

Heat oven to 400. Warm potatoes in liquid from can and mash til smooth. Add butter, sugar, cinnamon, nutmeg, eggs and mix well. Place in 2 qt. casserole. Bake 20 min. Mix topping ingredients and spread on top and continue baking 10 more minutes. Serves 6-8.

Nancy's Apple Cake

Cake
1 cup oil
3 eggs
2 cups sugar
1-1/4 tsp. vanilla
3 cups diced tart apples
2 cups flour
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. soda
1 tsp. salt
1 cup nuts

Topping:
1/2 cup butter
1 cup brown sugar
1/4 cup milk

Beat together oil, sugar, eggs, and vanilla until mixed. Sift together dry ingredients and add to egg mixture. Stir in apples. Combine nuts with 1 T. flour and stir into batter. Pour into 9x13 pan that has been sprayed with cooking spray. Bake at 350 for 1 hour or until toothpick in enter comes out clean.

Topping: Bring to boil, and boil for 3 minutes. Remove from heat and spread on hot cake.