Friday, November 21, 2014

Cheesy Chicken Chili

It's that time of year - cold weather that begs for hot, tasty chili. This past weekend, I had the pleasure of attending a book signing with several other authors from the Southeast US. Anita Musgrove with Great American Publishers was sharing her book of recipes from locally owned Alabama restaurants. She sent me her favorite recipes. Hope you enjoy them!

Southern Smiles,
Casey Crow

Cheesy Chicken Chili

1 pound Cooked Chicken-shredded
2 cans pinto beans
2 cans chili beans
2 cans kidney beans
2 cans Rotel tomatoes
chili powder to taste
cayenne pepper to taste
garlic powder to taste

Put all in crockpot. Cook for 7 hours on low. Add the next ingredients and let cook for 1 more hour.

1 pint whipping cream
2 cups pepper jack cheese
1 (16 ounce) container of sour cream

Crustless Egg Custard Pie

4 eggs-beaten
1 3/4 cups of sugar
1 1/3 cups milk
1/2 cup flour
4 tablespoons of melted butter
1 teaspoon vanilla

Mix wet ingredients the add flour and sugar.  Pour in greased pie pan and cook at 350 degrees for 45 minutes.

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