1 tbsp. butter or margarine 3 (16-ounce) cans great Northern Beans
4- Boneless & skinless chicken breast halves 1 (4.5-ounce) can chopped green chills
1 Large onion, chopped 2 tbsp. all-purpose flour
3 carrots, chopped ½ cup milk
2 garlic cloves, minced ¼ cup chopped fresh cilantro
2 (14-ounce) cans low-sodium chicken broth ¼ tsp. ground red pepper
1 tbsp. chicken bouillon granules 1 tsp. ground cumin
Toppings (optional): shredded cheddar cheese, sour cream, sliced green onions.
1. Melt butter in a large Dutch oven over medium-high heat; add chicken and next 3 ingredients, and sauté 10 minutes. Stir in broth and next 3 ingredients.
2. Bring to a boil; reduce heat, and simmer, stirring occasionally, 20 minutes. Stir in 2 cans of beans and chilies.
3. Mash remaining can of beans in a small bowl. Whisk together flour and milk, and stir into beans. Gradually add bean mixture to soup mixture, stirring constantly. Cook 10 minutes or until thickened. Remove from heat, and stir in cilantro. Serve with desired toppings.
2 (16 ounce) packages fudge stripe cookies
¼ cup honey, or as needed
1 (9 ounce) bag milk chocolate candy kisses, unwrapped
1 (4.5 ounce) tube black or orange decorating gel
Place a fudge stripe cookie with bottom side facing up onto a flat surface. Smear a small dab (about 1/8 tsp) of honey onto the bottom of a chocolate kiss. Secure the candy piece to the center of the cookie, covering the hole. Use decorating gel to pipe a small bow onto the cookie at the base of the candy piece. Repeat with remaining ingredients.