Category Archives: Recipes

Slow Cooker Chicken Enchilada Chili

I don’t quite know what the difference is between a soup, a stew, and a chili, but I do know this recipe is a winner! Full of flavor and so simple to put together.

Ingredients
1 can (10 oz) enchilada sauce
1 can Rotel tomatoes
1 can chili beans
1 can black beans
1 can corn
1 ½ pounds boneless skinless chicken breasts (2-3 large breasts)
2 C chicken broth
1 package cream cheese
½ tsp cumin
¾ tsp paprika
1 tsp seasoned salt
¼ tsp pepper
1 ½ Tbsp chili powder

Directions

In a large crock pot, combine all ingredients except cream cheese

(To help cook the chicken, cut it into a few smaller pieces)

Cook on high for 3-5 hours, or low for 5-8 hours

Remove chicken to shred

While the chicken is out, cube the cream cheese and let it sit in the soup

Return chicken to soup, stir it all together, and let it simmer a few more minutes until hot

Enjoy!

Original recipe found here.

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Orange Pumpkin Cake with Brown Butter Frosting

Have some leftover pumpkin you’re trying to use up? This recipe is perfect for that! Quick, simple, and tasty.

Cake
1 ½ C sugar
1 C canned pumpkin
½ C orange juice
½ C oil
2 eggs
2 tsp orange zest
2 C flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
¼ tsp salt

Frosting
2/3 C butter
4 C powdered sugar
1 tsp vanilla
4-6 Tbsp milk (or more as needed)

Directions

Combine first six ingredients until well blended.

Sift together remaining dry ingredients (flour, baking powder, pumpkin pie spice, baking soda and salt).

Mix together wet and dry ingredients.

Put in desired baking dish and bake at 350 until a toothpick inserted in the middle comes out clean.

(Baking time varies by size of pan. Original recipe called for 15x10x1 inch pan for 18-22 minutes. I baked it in a 16x12x1 inch pan for 17-18 minutes).

Frosting

Melt butter in a small sauce pan over medium heat. Simmer for 5-7 minutes until golden brown, stirring constantly.

Transfer to a large bowl and mix with powdered sugar.

Add vanilla (for taste) and milk (for texture, as needed. May need more than 4-6 Tbsp).

Spread generously on cake, and enjoy!

This recipe from “Taste of Home” magazine.

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