Chili

This is one of my favorite things to make!
It's not secret when we first got married, I was a horrible cook. Case in point - my first attempt at chili...tasted like refried beans. It was NOT what I wanted and it did NOT taste good on Navajo Tacos. After a few attempts, I just gave up.

UNTIL...

My mother in-law made Navajo Taco's for dinner while we were there and I helped make the chili. This is fail proof!
*I forgot to take a picture and since it's SO GOOD I don't have any left. Next time I make this I will take a picture and insert it here!

One Pot Chili
1 lb. hamburger
1 can red kidney beans with liquid
1 can stewed tomatoes
1 can (14 oz.) tomato sauce
1/2 cup chopped onions
2 tablespoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
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Brown hamburger in a pot; drain. Mix together all the ingredients and cook until heated through.

I usually make this when we want Navajo Tacos. I use my bread recipe for the scones. I will post that later.

Bourbon Chicken

Bourbon Chicken

2 lbs. boneless chicken breasts, cut into bite-size pieces

1-2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

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Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken.

Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.

Serve over hot rice.

Yogurt Cake

I was having a nice relaxing evening when I suddenly remembered...I have to bake a cake for a funeral tomorrow! We are leaving for St. George in the morning to go see my grandpa for Easter, so I needed to bake this cake now. These thoughts flew through my mind at 8:30.

When I started my cookbooks last October this recipe was the first one on my list. I LOVE THIS CAKE! It is so moist.

Yogurt Cake
1 pkg. white cake mix
1-1/4 cups water
1/3 cup oil
4 egg whites
3 yogurts (6 oz. each of the same flavor)
1 carton (8 oz.) whipped topping, thawed
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In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 3 minutes. Beat on medium speed for 2 minutes. Fold in 1-1/2 cartons of yogurt.
Pour into a 13-in.x9-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Place remaining yogurt in a small bowl, fold in whipped topping. Spread over cake. Store in the refrigerator.

A few notes:
*We use lemon yogurt
*In the cookbook I made a typo on this recipe. Just beat the batter on low for 3 minutes, not 30.