Inspiring Recipes from your kitchen, by Deb Seminary – Editor

This year we want to get recipes that are tried and true – put to the test. Invite us into your kitchen and share some recipes with us. We would love to see you on these pages! Email us at inspired@theprinters.info.

My favorite kitchen appliance is the crockpot! I can throw something in it in the morning and dinner is ready.

The following two recipes are among my favorites. They are adapted from the ‘Fix-it and Forget-it Cookbook’ by Dawn J. Ranck & Phyllis Pellman Good.

White Chili
Makes approx. 8 servings

3, 15 oz. cans Great Northern Beans (I don’t drain, but you can)
8 oz. cooked and cubed chicken breast ( I cook the night before)
½ c. chopped onion
1 tsp. red pepper flakes
2 tsp. minced garlic
2 tsp. ground cumin
1 tsp. dried oregano
2, 14 oz. cans chicken broth

Combine in crock pot and cook on low 8 – 10 hours or high 4 – 5 hours. Serve with shredded cheddar, sour cream and tortilla chips.

Taco Soup
Makes 6 – 8 servings

1 lb. bison browned ( you can use beef, turkey – whatever you prefer)
1, 14.5 oz. can tomatoes
1, 15.25 oz. can corn, undrained
1, 15 oz. can black beans, undrained
½ envelope dry Hidden Valley Ranch Dressing mix
1 envelope dry taco seasoning
½ cup onion, chopped

Combine in crock pot and cook on low 4 – 6 hours. Serve with shredded cheddar, sour cream and tortilla chips.