White Chicken Chili Recipes

Janika makes this chili recipe and we really like it and so I thought I would put it here so that I can easily find it again! 

https://cookingwithruthie.com/2011/10/25/crockpot-magic-white-chicken-chili/

I also love this one from Allison Williams. It is a creamy chicken chili: 

https://www.thechunkychef.com/slow-cooker-creamy-white-chicken-chili/

Here is another one I have made several times and like: (I will post if after I find it!)  

Rice Krispie Treats!

 Here are the recipes for some of our recent gluten free treats! (Just so I can find them when I need it!)

Mary Dawn's Cousin's Candy

(Krispie Marshmallow Peanut Butter Treats)

1 1/2 pounds (24 oz) almond bark type white chocolate (or white choc chips)

1 1/3 cup peanut butter

4 cups mini marshmallows

3-4 cups rice krispies

1-2 cups peanuts (optional)

 Directions:

Melt white chocolate in microwave. Stir in peanut butter. Pour in marshmallows. Stir and then pour in rice krispies and place spoonfuls of the mix on a cookie sheet to harden. (I keep in fridge).  

 Rice Krispie Treats

• 3 tablespoons butter
• 1 package (10 oz., about 40) JET-PUFFED Marshmallows OR
• 5-1/2 cups JET-PUFFED Miniature Marshmallows
• 6 cups Kellogg's® Rice Krispies® cereal\

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Note
- For best results, use fresh marshmallows.
- Diet, reduced calorie or tub margarine is not recommended.
- Store no more than two days at room temperature in airtight container.
- To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

 

Chocolate Scotcheroos

• 1 cup light corn syrup
• 1 cup sugar
• 1 cup peanut butter
• 6 cups Kellogg's® Cocoa Krispies® cereal OR
• 6 cups Kellogg's® Rice Krispies® cereal
• 1 package (6 oz., 1 cup) semi-sweet chocolate morsels
• 1 cup butterscotch chips

 Directions:

1. Place corn syrup and sugar into 3-quart saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter. Mix well. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Set aside.

2. Melt chocolate and butterscotch chips together in 1-quart saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm. Cut into 2 x 1-inch bars when cool.

Note: Before measuring the corn syrup, coat your measuring cup with cooking spray--the syrup will pour easily out of the cup.