INGREDIENTS:

64 oz. of chicken broth

3 large boneless/skinless chicken breasts,

   cubed or shredded

2 cans (15 oz.) great northern beans

1 large white onion, diced

3 cups of salsa verde

1 package (2 sticks) “hot” chorizo sausage

DIRECTIONS:

In a large pot add the chicken broth, diced white onion and salsa verde.  Then drain and add 2 cans of great northern beans.  Cook the chicken breasts per your liking by either grilling or baking and shredding, or dicing and sautéing in oil on the stove top, then add to the pot.

Cook the chorizo sausage per directions in a medium frying pan.  Drain fat when removing from pan and move to a paper towel lined plate or bowl for a few minutes to absorb as much remaining fat as possible, then add to the pot.

Simmer covered over low heat for 30 minutes before serving.

Submitted by Rachel K.

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INGREDIENTS:

1 large red onion

2 large green bell peppers

2 large red bell peppers

1 can tomato sauce

2 large cans (28 oz.) diced tomatoes

1 can (15 oz.) dark red kidney beans

1 can (15 oz.) red beans

1 can (15 oz.) chili beans

1 teaspoon chopped garlic

1 package (2 sticks) “hot” chorizo sausage

1 lb ground chuck

salt

For extra heat, grind and add 2 dried de Arbol chili peppers.

For milder chili use regular (no picante) chorizo sausage.

DIRECTIONS:

In a large pot add the tomato sauce, then drain and add all remaining canned ingredients.

Add bell peppers, cored and cut into ¼” strips, then ½” pieces.

Add 1 tsp chopped garlic.

Cook the chorizo sausage per directions in a medium frying pan.  Move cooked sausage to the pot with a slotted spoon leaving the fat in the pan.  Crumble and cook the ground chuck in the chorizo fat.  Move again to the pot with slotted spoon and leaving the fat in the pan.  Quarter and slice the onion.  Sautee in the fat from the meat.  Drain/discard fat and add onion to the pot.

Salt to taste.

Simmer covered over low heat for 45 minutes before serving.

Submitted by Eric K.

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INGREDIENTS:

8 oz. (2 sticks) melted butter

1 cup sugar

1 cup packed brown sugar

4 eggs

2 tsp. vanilla

1 cup flour

¾ cup cocoa

½ tsp. salt

Powdered sugar for decoration

DIRECTIONS:

Preheat oven to 325°

Melt butter on stovetop or in microwave.  Pour into a mixing bowl and stir in the sugar, brown sugar, eggs and vanilla.

Combine dry ingredients in a separate bowl and mix. Then add the dry ingredients to the moist mixture. Stir by hand until combined but do not over mix.

Pour into greased 9x9 baking pan.  I use stoneware.  Bake at 325 degrees for 35 - 40 minutes.  When a toothpick comes out clean they are done.  Be sure not to over bake.

Dust with powdered sugar when cooled and enjoy!

Submitted by Penny R.

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INGREDIENTS:

8 oz. (2 sticks) butter

3/4 cup sugar

3/4 cup packed brown sugar

2 large eggs

1 tsp. vanilla

2-3/4 cups flour

1 tsp. salt

½  tsp. baking soda

½  tsp. baking powder

2 cups chocolate chips

DIRECTIONS:

Preheat oven to 375°

In a mixing bowl combine softened butter, sugar, brown sugar, eggs and vanilla.  Beat until creamy.

Combine flour, salt, baking soda and baking powder in a separate bowl and mix.  Gradually beat in flour mixture.

Stir in chocolate chips by hand

Drop by rounded teaspoon onto parchment paper covered cookie sheets.  Bake at 375 degrees for 9 - 11 minutes until the edges start to brown.  Remove from heat and allow to cool a few minutes before sliding the parchment paper with cookies on to countertop to cool completely.

Submitted by Eric K.