White Chicken Chili

1-2 pounds of cooked and pulled chicken breasts
1/2 onion chopped
1 envelope of White Chicken Chili seasoning
1 can (15.5 oz) Great Northern White Beans (drained)
Approx. 16 oz of chicken broth (I use the broth from boiling the chicken)
1/2 cup of water
1/2 cup of chopped Jalapenos with some juice
Dash or two of Ground Cumin
1 cup of Sour Cream
1/4 cup Whipping Cream
1/4 cup Half & Half

Put all ingredients (except for last 3) into a large crock pot & stir. Cook until all ingredients are hot and well blended. About 30 min to an hour before serving, add in the last 3 ingredients. Stir until well blended. Cook for 30 min- 1 hour. Serve with Fritoes, Tortilla Chips, or crackers. You can also garnish with Cheddar/Mont. Jack cheese. Great for a cold evening!

Chicken Marsala

4 TBS butter
4 Boneless, skinless chicken breast halves
2 green onions (finely chopped)
1 pint of mushrooms, sliced
1/4 cup to 1/2 cup marsala cooking wine
1/4 cup heavy cream
1/4 cup milk

Directions:
Pound the chicken to even out the thickness. Melt 2 TBS of butter in a large skillet then brown chicken for approx 3 minutes on both sides. Salt and Pepper. Remove the chicken from the pan and set aside. Melt the rest of the butter in the pan and add the green onions and mushrooms. When the mushrooms are slightly brown, add Marsala and bring to a boil, stirring constantly. Add the cream and return to boil. Season with salt and pepper. Return the chicken to the pan for about 5 minutes on each side to finish cooking. I just put the lid on the skillet and turned the stovetop down a bit to make sure the chicken was cooked thoroughly without being dry.
Serve with mashed potatoes or rice.

Stuffed Mushrooms

Ingredients:
Imitation Crabmeat (1/2 pound; chopped)
1.5 sticks of Butter
1/4 medium Onion (chopped finely)
Italian bread crumbs
Fresh mushrooms with stems pulled out (approx 4 pints)
Shredded cheese

Melt one stick of the butter in large skillet or omelet pan. Add onion and crab and saute. Add enough bread crumbs to make like meatloaf consistency (1 or 2 cups). Spoon mixture into mushroom caps and place onto cookie sheet. Melt 1/2 stick of butter and drizzle over the mushrooms. Top with shredded cheddar/Monterey Jack cheese or mozzerella cheese. Bake at 350 for approx. 25 minutes.

This is my sister, Vanessa's recipe.

Chrissy's Blueberry Muffins

4 cups flour

1 cup sugar

6 tsp baking powder

1/2 tsp salt

1 cup cold butter

2 eggs, slightly beaten

1 1/3 cups milk

1 tsp vanilla extract or 2 tsp almond extract

2 cups blueberries

Topping:

1/2 cup sugar

4 1/2 TBSP flour

1/2 tsp cinnamon

3 TBSP cold butter

Combine the flour, sugar, baking powder, & salt. Cut in butter until mixture resembles coarse crumbs. Combine eggs, milk and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff). Fill muffin cups 2/3 full. In bowl, combine sugar, flour, and cinnamon. cut in butter until mix resembles coarse crumbs. Sprinkle 2 tsp over each muffin. Bake at 375 for 20-25 min. Cool 5 min. in pans. Makes approx. 2 dozen.