White Chili

I got this recipe from a friend. Not sure where she got it from, but it is yummy. The girls even liked it. It has just the tiniest bit of spice.

INGREDIENTS

1 lb or 1 1/2 lbs ground turkey
1 can corn (drained)
2 cans white beans (drained)
1 jar chili verde salsa (I use the Herdez brand)
1 chopped onion
6 cloves garlic chopped
2 tablespoons cumin
1/3 cup sour cream
1 can chicken broth

DIRECTIONS

Sautee onions and garlic in a little oil till onions are soft. Add cumin and heat on med heat for 3 minutes. Add ground turkey, sautee till cooked. Add corn, beans, broth, salsa, and stir. Simmer on med heat for 5-10 minutes or heated through. Add sour cream and stir in completely.

Serve with grated monterrey jack cheese and olives if desired.

Libby's Favorite Chocolate Chip Cookies

This recipe is based on one called "Sour Cream Chocolate Chip Cookies" from Old-Fashioned Cookies
cookbook. I changed it, but only very slightly. They are perfectly chewy and yummy warm out of the oven, or days old. I think the trick is the butter-flavored crisco, though the first time I made these I did half butter-flavored and half regular, because I only had half a stick of the butter-flavored. Also, make sure you do not over bake them, since they will still bake longer on the cookie sheet once you remove them from the oven.

Makes about 5 dozen cookies.

INGREDIENTS

2 1/2 c all-purpose flour
1 1/2 t baking powder
1/2 t salt
1 Butter Flavor CRISCO Stick of 1 c Butter Flavor CRISCO all-vegetable shortening
1 c firmly packed brown sugar
1/2 c sugar
1 egg
1/2 c sour cream
1/4 c warm honey
2 t vanilla
2 c Guittard milk chocolate chips
1 c finely chopped walnuts

DIRECTIONS

1. Heat oven to 375 F. Grease cookie sheets (or use a Silpat, if you have one) Place sheets of foil on countertop or cooling racks for cooling cookies.
2. Combine flour, baking powder and salt in a medium bowl. Set aside.
3. Combine shortening and sugars in a large bowl. Beat at medium speed of an electric mixer until well blended. Beat in egg, sour cream, honey and vanilla. Beat until just blended.
4. Add flour mixture to creamed mixture at low speed until just blended. Stir in chocolate chips and nuts.
5. Drop slightly rounded measuring tablespoonfuls of dough 2 inches apart onto prepared sheet.
6. Bake at 375 F for about 10 minutes, until set. Do not overbake. (unless you prefer crunchy cookies) Cool 2 minutes on baking sheet and remove to foil to cool completely.