Sarah's Kitchen

Peppermint Bars

ethington714 — Thu, 11 Dec 2008 19:19:56 +0000

· 5 candy canes, crushed

· 12 oz. of white chocolate chips or dark chocolate chips

· Peppermint extract, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler, add peppermint extract. Combine candy cane chunks with chocolate, and sprinkle some one top. Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces.

Crockpot White Chicken Chili

ethington714 — Thu, 11 Dec 2008 18:08:50 +0000

· 4 chicken breasts, cubed (from freezer)
· 1 cup chopped onion, cooked (from freezer)
· 2 cloves garlic, finely chopped
· 1 1/2 cups chicken broth
· 1 tsp ground cumin
· 1 tsp dried leaf oregano
· 1/2 tsp salt
· 1/4 tsp Tabasco sauce
· 2 cans (about 15 ounces each) great northern beans, drained, rinsed
· 1 can (12 to 15 oz.) corn, drained
· 2 Tbsp. chopped fresh cilantro, optional

Mix onion, garlic, chicken broth, cumin, oregano, salt and Tabasco in 3 1/2 to 6-quart Crockpot. Add cubed chicken breasts. Cover and cook on low for 4 1/2 to 5 1/2 hours, or until chicken is tender (this may vary depending on how hot your Crockpot cooks). Stir in beans, corn, and cilantro, if using. Cover and cook on low 30 minutes or until thoroughly heated.

Apple Crumble

ethington714 — Thu, 11 Dec 2008 17:33:47 +0000

1 cup baking mix (use Bisquick)
3/4 cup brown sugar
1/2 cup quick-cooking oats
1/4 cup margarine
1 can pie-sliced apples, drained or 2 cups thinly sliced apples*
1/2 tsp. cinnamon

Grease the bottom and sides of an 8×8 or 6×10 inch baking dish. Blend first three ingredients in a bowl. Cut margarine into bits and add to mix. Spread 1/3 of oat mixture in bottom of pan. Place apple slices over mixture. Sprinkle with remaining oat mixture and cinnamon. Bake 30-35 minutes at 350°F. Serve warm with ice cream.