Crack Chicken Chili

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INGREDIENTS:

  • 2 boneless, skinless chicken breasts
  • 1 (11 or 15-oz) can corn, drained
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (10-oz) can diced tomatoes and green chilies, undrained
  • 2 cups chicken broth
  • 1 cup cooked, chopped bacon
  • 1 (1-oz) packet Hidden Valley Ranch Original seasoning & salad dressing mix (I made my own thanks to Gimme Some Oven.)
  • 1 tsp cumin
  • 1 Tbsp chili powder
  • 1 tsp onion powder
  • 1 (8-oz) package cream cheese
  • 1 cup shredded cheddar cheese

PREPARATION INSTRUCTIONS:

  • Place chicken at bottom of slow cooker.
  • Add corn, black beans, diced tomatoes and green chilies, chicken broth, cumin, chili powder, onion powder ranch seasoning and bacon. Stir together. Place cream cheese on top of chicken.
  • Cover with lid and cook on LOW for 6-8 hours.
  • Remove chicken from slow cooker and shred with 2 forks. Return to slow cooker. Stir cheddar cheese into chili.

*www.plainchicken.com

 

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It’s a Great Pumpkin Pie, Charlie Brown!

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INGREDIENTS:

  • 1 Trade Joe’s pie crust
  • 15oz can (about 2 cups; 450g) pumpkin puree
  • 3 large eggs
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1 Tablespoon (8g) cornstarch
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon fresh ground black pepper
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) milk (I used 2%.)
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk

PREPARATION INSTRUCTIONS:

  • For the pumpkin pie filling:Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined. Filling will be a little thick.
  • Preheat oven to 375°F.
  • Put pie crust in pie pan and decorate edges, as desired. Using pie weights, pre-bake the crust for 10 minutes.
  • Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  • Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours.
  • Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 3 days.

*www.sallysbakingaddiction.com

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Chicken Gnocchi Bake

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COMFORT FOOD OVERLOAD IN THE BEST POSSIBLE WAY!

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 2 large sweet onions, diced
  • 4 garlic cloves, minced
  • 2 teaspoons fresh thyme, stemmed and chopped
  • 1 tablespoon light brown sugar
  • 2 tablespoons flour
  • ½ cup dry sherry, vermouth, or white wine (optional; sub with an extra ½ cup of beef broth if not using)
  • 2½ cups low-sodium beef broth
  • 2 cups cooked chicken, shredded or diced (I used a store-bought rotisserie chicken for this)
  • 1 (17-oz) package shelf-stable potato gnocchi
  • 1½ cups grated gruyere cheese
  • ½ cup grated parmesan cheese
  • 1 cup Panko breadcrumbs
  • Salt and pepper, to taste
  • Fresh thyme leaves, for garnish

PREPARATION INSTRUCTIONS:

  • Preheat the oven to 425°F.
  • Place a large ovenproof skillet or braising pan over medium heat and add the butter. Once it is melted, add the onions and a pinch of salt and cook, stirring frequently, for about 5 minutes.
  • Add in the garlic, thyme, and sugar and stir to combine. Cook over medium-low heat for 25-30 minutes, stirring frequently, or until the onions are soft and deeply golden brown.
  • Sprinkle the flour over the onions and stir to coat. Cook for a minute so the raw flour taste disappears and then slowly stream in the sherry/vermouth/wine, scraping up any brown bits that may have formed on the bottom and sides of the pan.
  • Cook for a couple minutes and then slowly stream in the beef broth. Bring the mixture up to a simmer and cook, stirring constantly, until the broth thickens up a bit. Season, to taste, with salt and pepper.
  • Add in the cooked chicken and gnocchi and stir to combine.
  • Top everything with the grated cheeses and the breadcrumbs. Transfer the pan to the oven and cook for 20 minutes, or until the top is bubbly and golden in spots.
  • Serve hot and garnished with additional thyme leaves.

*www.yestoyolks.com

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Pumpkin Chocolate Chip Cookies

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INGREDIENTS:

  • 1/2 cup unsalted butter, melted & slightly cooled
  • 1/4 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 cup semi-sweet chocolate chips, plus a few extra for the tops

PREPARATION INSTRUCTIONS:

  • Put a paper towel in a small bowl. Pour pumpkin puree over towel to blot. Allow liquid from pumpkin to soak into the towel.
  • Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
  • Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.  Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling is mandatory.
  • Remove dough from the refrigerator. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
  • Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
  • Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. Press a few chocolate chips into the tops of the warm cookies, if desired.
  • Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
  • Cookies stay fresh covered at room temperature for up to 1 week.

*www.sallysbakingaddiction.com

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