HIGHPOINT CIRCLE: A LITTLE THANKSGIVING GIFT

I have an early present for you...

You don't have to wait to open it...

I hope you enjoy it...

Ready???

They are both great this time of year...

When the weather is nippy...

And you want something a little special...

I got the first recipe from a very sweet friend named Barb...

I think of her every time I make it...

And give thanks that she was my friend...

Barb's Cranberry Bread

Topping Ingredients

1/3 cup brown sugar

3 tablespoons flour

2 tablespoons butter

3/4 cup pecan pieces

Dry Ingredients

2 cups flour

3/4 cup sugar

1-1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/4 teaspoon salt

Wet Ingredients

1 egg beaten

3/4 cup orange juice

3 tablespoons butter

2 tablespoons orange peel

1 cup cranberries

1 cup raisins

Combine dry ingredients and wet ingredients until moistened. Fold in cranberries and raisins. Put 1/2 of the combined mixture in a greased loaf pan and add 1/2 of the topping mixture. Repeat. Bake at 350 degrees for 65-70 minutes. Enjoy!

Now, for some bone-warming White Chili. Several years ago, we were invited to a casual evening with friends and this was served. We've loved it every since!


I add a torn up flour tortilla after I heat up the soup...

Janet’s White Chili

1-2 medium onions, chopped

1 tablespoon vegetable oil

2-4 cloves garlic, minced

1-2 cans (4 ounces each) chopped green chilies

2 teaspoons ground cumin

2 teaspoons dried oregano

1-1/2 teaspoon cayenne pepper

29 ounces chicken broth

4 cups cooked, cubed chicken

2 cans (15 ounces each) great northern beans,

rinsed & drained

1 can (15 ounces) great northern beans, pureed

In a soup pot, sauté onion in oil until tender. Stir in garlic, chilies, cumin, oregano and cayenne. Cook and stir 2-3 minutes. Add broth, chicken and beans. Simmer 15 minutes. Serve with Monterey Jack cheese and tortillas.