A month into quarantine, and it’s safe to say, I am bored out of my mind. Every day I am trying to come up with new ways to fill my free time. In the beginning, I did yard work and DIY projects, began watching all of the Marvel Avengers movies in chronological order, and made homemade banana ice cream, but I needed something more. As I looked around my room, something caught my eye, a recipe tin that I had purchased from Draper James last year. I gave myself a project to fill this tin with recipes that I’d enjoy making.
To begin this project, I searched through my recipe archives on my phone and computer. Years ago, I made a little recipe cookbook for myself with all the recipes that I needed regularly. These were a no brainer. Then I remembered that I had recipes in the Notes app on my phone. After pulling these together, I rummaged through the internet for the top recipes that people search the internet for. Once I had made all of my selections, I built cards in Adobe Indesign for every recipe and finished off the project by printing and laminating them.
Here are two of my favorite recipes:
Crockpot White Chicken Chili
- 1 LB chicken
- two cans of northern beans
- one can of white corn
- one can cream of chicken soup
- 1 small can of chopped green chiles
- 1 pack of taco seasoning
- One small can of chicken stock
- Half cup sour cream
- Add all ingredients to crockpot.
- Cook on low eight hours.
- Remove chicken and shred.
- Add chicken back.
- Stir well.
- Let cool for another 30 minutes.
My parents have used this recipe for years! It is one of my favorite crockpot recipes and has been a hit every time I’ve used it.
- 2 1/4 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups semisweet chocolate chips
- 1 cup coarsely chopped nuts, if desired
- Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
- Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.
I used this Betty Crocker recipe and made these cookies for my roommates last week. They were terrific! I highly recommend using an electric mixer. I don’t have an electric mixer, so mixing the ingredients was tough.