Hello Ladies!

Sorry about those two posts! Im a little new to blogging! A friend sent me a link to a fun little website where you "see what your children will look like". Kind of cheesy, but fun =) I had no idea it would post them on here! I'll make up for it with a fabulous recipie post sometime soon.

Thanks for the patince with my lack of blogging know how!

Calling all Pie and Chili Recipes

Since no one has posted anything recently I'll post again. Here's the recipe for the pie the got second place at the Ward Halloween party. I want some of the other recipes from that night also.

Gingered Pear Pie with Golden Raisins

3/4 c golden raisins
1 tsp ginger
3 lbs ripe pears (about 7), peeled, cored, sliced 1/2" thick
1/2 c sugar
3 TBSP butter, melted
2 TBSP quick-cooking tapioca
1 TBSP fresh lemon juice
1 1/4 tsp cinnamon
1/4 tsp nutmeg
pastry for a 2 crust pie
2 tbsp milk

Combine raisins and ginger in a small saucepan. Add enough water to just cover. Simmer over low heat until liquid is absorbed, about 15 minutes. Cool completely.

Combine pears and next 6 ingredients in bowl. Stir in raisin mixture.

Pour into pie pan lined with crust. Put a couple of teaspoons of butter on the filling and then top with the other crust. Pinch edges together in a pretty pattern. Trim off excess. Use leftover dough to make a pretty shape for the top (I do a pear). Make several slits in top. Brush top of crust with milk and sprinkle with sugar. Bake pie at 400 degrees until crust is golden and juices bubble through the slits, about 1 hour. Cover loosely with foil if crust browns too quickly during baking. Serve warm with vanilla ice cream.

I use the crust from the better homes or Betty Crocker cook book. Remember: to make a pie crust flaky, use cold ingredients and handle it as little as possible. (I'm not so good at this but I'm getting better.)


White Chili

2 tablespoons olive oil
2 onions, chopped
4 cloves garlic, minced
4 cooked, boneless chicken breast half, chopped
2 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chili peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterrey Jack cheese

Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chili peppers, cumin, oregano and cayenne pepper and bring to a boil.

Reduce heat to low. Put 2 cans of the beans in a blender to make the chili thicker then add to the pot with the remaining beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.