Creamy White Chili

by Mikale Wiliamson

7 ServingsPrep: 10 min. Cook: 40 min.

Ingredients:

• 1 pound chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions:

• In a large saucepan, saute the chicken, onion and garlic powder in
• oil until chicken is no longer pink. Add the beans, broth, chilies
• and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for
• 30 minutes.
• 
  
• Remove from the heat; stir in sour cream and cream. Yield: 7
• servings.

Sides and Lunches

For class, Wednesday, March 13, 2013

Come prepared to make a side dish in your Dutch Oven.  I have posted an awesome potato recipe that is very rich.  Feel free to prepare any starchy side or a fancy vegetable.

See you on Wednesday.

Dutch Oven Potatoes

by Mark and Natalie Casper

For a 12", 6 quart Dutch Oven

5 lbs       Precooked potatoes; peeled and cubed
1/2 c       Margarine
16 oz      Sour cream
2 cans    Cream of chicken soup
2 c          Grated cheese
1 bunch  Green onions

Melt 1 cube of butter in bottom of Dutch Oven.  Add potatoes. Warm.  Season with salt and pepper.

Mix sour cream with soup and most of the cheese.  Add to potatoes and mix together.

Cook 45 minutes.  12-14 briquets top and bottom.  Stir every 15 minutes.

If desired, top with chopped green onions and cheese, just until cheese melts.

Pineapple Upside Down Cake

by Brian Hill

For a 12", 6 quart Dutch Oven:

1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple
1 box of yellow cake mix
1 egg

Place butter and brown sugar in the oven and stir until well mixed. Place the pineapple slices in the butter and sugar mixture in the bottom of the oven.

In a separate bowl, mix the cake mix and the egg.  Pout this batter over the pineapple in the oven.

Cook in a 350 degree Dutch Oven for 30-40 minutes or until a toothpick comes out of the cake clean.

When the cake is done, remove the lid and let the oven cool for about 10 minutes.  Using a large cutting board of piece of cardboard covered with aluminum foil, hold he board on top of the oven and invert the oven quickly.  Carefully remove the oven and enjoy your delicious cake!

Divine Peach Raspberry Cobbler

by Brian Hill

For a 12", 6 quart Dutch Oven:

2 cans of peach pie filling (not canned peaches)
1 package of frozen raspberries
1 box of yellow cake mix
4-6 oz of Sprite (or highly carbonated beverage) depending on liquid in raspberries
   (We found that this recipe needed much less liquid than other cobblers)

Spread cherry pie filling onto the bottom of the Dutch oven.  Add bag of frozen raspberries with juice.

Evenly distribute your cake mix on top of the pie filling.

Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.

Cook in a 350 degree Dutch Oven for about 45 minutes.

Cook 5-15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.

Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.

Very Chocolate Cherry Cobbler

by Brian Hill

For a 12", 6 quart Dutch Oven:

2 cans of cherry pie filling
1 box of chocolate cake mix
12 oz of Sprite (or highly carbonated beverage)
1 bottle of chocolate syrup (optional)

Spread cherry pie filling onto the bottom of the Dutch oven.

Evenly distribute your cake mix on top of the pie filling.

Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.

Cook in a 350 degree Dutch Oven for about 45 minutes.

Then, use a knife to poke about 20 holes into the cooking cake topping and then pour chocolate syrup down each hole.

Cook 15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.

Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.

Caramel Apple Spice Cobbler

by Brian Hill 

 For a 12", 6 quart Dutch Oven:

 2 cans of apple pie filling
1 box of spice cake mix
12 oz of Sprite (or highly carbonated beverage)
1 bottle of caramel syrup (optional)

Spread apple pie filling onto the bottom of the Dutch oven.

Evenly distribute your cake mix on top of the pie filling.

 
Add Sprite a little at a time mixing with the cake mix, but not the pie filling, until all of the cake mix is wet.

 Cook in a 350 degree Dutch Oven for about 45 minutes.

Then, use a knife to poke about 20 holes into the cooking cake topping and then pour caramel syrup down each hole.

Cook 15 more minutes or until a toothpick comes out of the cake portion of the cobbler clean.

Note: Use a liner if you like, but aluminum foil tends to tear up as you serve your cobbler.