Wednesday, November 26, 2014

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.


 No thanks required for these yummy recipes...

Your mouth will thank you for putting such yummies in it!!!

 Thanks soooo much for stopping by
and
Happy Thanksgiving
to you and yours
 Robin





2 comments:

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