New recipes in my own kitchen

So one of the things that I missed the most about our apartment in Provo was having my own kitchen, with all my gadgets and all my spices and the things that I'm used to cooking with - not to mention Matt as a captive audience for whatever I create. So in honor of being back in my own kitchen, I decided to try out some new recipes. Two of them turned out really yummy, so I'm sharing them. Without further ado:

Applesauce Bread

2 1/2 c. Bisquick
1/3 c. sugar
1/4 c. butter
2 eggs
1 c. applesauce
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Preheat oven to 350. Grease and sugar a 9x5x3 loaf pan. Beat everything together on medium until blended - about 2 1/2 minutes. Pour into pan. Bake 35 minutes, or until toothpick in the middle comes out clean

Notes: Don't try to use a smaller pan; this bread expands a lot, and you'll have batter baked on to the bottom of your oven (like I do). Also, I had to bake it a lot longer than 35 minutes, but then my oven tends to undercook.



Creamy White Chicken Chili

1 lb. boneless skinless chicken breast, cubed
1/2 onion, chopped (use the full onion if you like onion)
1 1/2 tsp garlic powder (I used more - I love garlic)
2 (15 oz) cans Great Northern beans, drained and rinsed
1 (14 oz) can chicken broth
2 (4 oz) cans diced green chilies
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 c. sour cream
1/2 c. whipping cream
1-2 T jalapeno juice (optional - if you like it really spicy)

Brown chicken, onion, and garlic in oil. Add beans, chicken broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes, or until most of the juice is gone. Remove from heat and stir in sour cream and whipping cream (and add the jalapeno juice at this point). Serve and enjoy!

Notes: I didn't add the jalapeno juice, and it was quite spicy enough for me. Very yummy. :)


Well, that's it! Hope you enjoy them.