Laci's Recipes

Hey everyone! Well, that chili (get it?) fall weather is officially here, so I thought that it was a good time to share with you one of the the EASIEST chili recipes that I make. I make this pretty often in the fall and winter months. We actually had it for dinner one night last week. It is just SO easy and really filling. Perfect for these autumn evenings after a long day at work! And you really can't beat having dinner ready in 15 minutes, right?!  (Scroll to bottom to see recipe without pictures.) White Bean Chili Servings: 8 Cook Time: 15 minutes Ingredients: 1 pack McCormick®White Chicken Chili seasoning 1 pound chicken, cubed (I used canned chicken) 1 can Campbell's Cream of Mushroom Soup 2 cans great northern beans 1 small can sliced mushrooms Optional: small can of green chillies Directions: 1.) Combine all ingredients in medium pan. 2.) Heat on stove top until simmering and heated completely through. 3.) Optional: Top with sour cream

Hey guys! So, let's talk about this Pecan Pie. It is absolutely delicious. A lady that I work with brought this to the Thanksgiving lunch at school last year, and I just had to get the recipe from her to try it out myself. I made it earlier in the week, and I've pretty much been eating a piece every day since. The sweet lady I work with makes a homemade pie crust of course, but I took the easy way out and used a frozen crust. She did give me the recipe for her crust however, and I plan on trying it at some point. It still turned out great with the frozen crust. She recommended putting tin foil along the edges of the crust to keep it from burning. I did this for about half of the time it baked, and it kept the crust nice and golden, not over done.  I used 1 1/2 cups of pecans like she recommended. Also, you MUST use dark corn syrup for this recipe. Do not substitute with light. She says what makes this particular pie stand out is that the pecans are not just sprinkled on th

Hey everyone! This Corn Casserole  would make a great side to add to your Thanksgiving dinner!  It and my deviled eggs (find the recipe here ) are what I made for the Thanksgiving lunch at school on Thursday.   I've made it once before and thought that it was really good so I decided to make it again. I really like the taste that the sour cream gives it. That and the cream-style corn makes it really light and moist. It just makes a really yummy side dish for any meal.  It's really easy to make. Just mix all of the ingredients up, throw it in the oven, and you've got yourself a casserole!   (Scroll to bottom to see recipe without pictures.) Recipe from: Arkansas Living, May 2017 Servings: 10 Prep Time: 5 minutes Cook Time: 30-35 minutes Corn Casserole Ingredients: 15 oz. can whole kernel corn 15 oz. can cream-style corn 2 eggs, beaten 8 oz. sour cream 1 stick butter, melted 1 box Jiffy cornbread mix Directions: 1.) Preheat oven to 350 degree

(Scroll to bottom to see recipe without pictures.) Recipe from: Shugary Sweets Servings: 1 Time: 5 minutes Pumpkin Pie Smoothie Ingredients: 1/2 cup pure pumpkin puree 1 large banana 6-8 ice cubes 6 oz. vanilla yogurt 1/2 teaspoon pumpkin pie spice 1 teaspoon agave nectar (use honey if you do not have agave nectar) 3 tablespoons milk (I substituted with almond milk) Optional garnish: pinch of nutmeg and whipped cream (I did not have any whipped cream, but I did add the nutmeg.) Directions: 1.) In a blender, combine pumpkin, banana, ice, yogurt, spice, agave nectar, and milk. Pulse until smooth. 2.) Pour into glass and top with your choice of whipped cream and/or nutmeg. Enjoy! *************************************************************** Pumpkin Pie Smoothie Ingredients: 1/2 cup pure pumpkin puree 1 large banana 6-8 ice cubes 6 oz. vanilla yogurt 1/2 teaspoon pumpkin pie spice 1 teaspoon agave nectar (use honey if you do not ha

(Scroll to bottom to see recipe without pictures.) Mummy Dogs Ingredients: 1 package of hotdogs 1 can of crescent rolls Mustard and/or ketchup Directions: 1.) Preheat oven to temperature on crescent roll directions. The rolls I used required 375 degrees Fahrenheit. 2.)  Open can of crescent rolls and cut each into strips, about 3 strips per crescent roll. 3.) Roll pieces of crescent rolls around a hotdog, leaving a small opening on one end for the mummy's eyes. 4.) Bake for amount of time stated on crescent roll package. 5.) Add two dots of mustard or ketchup for the mummy eyes.  Enjoy! ************************************************** Mummy Dogs Ingredients: 1 package of hotdogs 1 can of crescent rolls Mustard and/or ketchup Directions: 1.) Preheat oven to temperature on crescent roll directions. The rolls I used required 375 degrees Fahrenheit. 2.)  Open can of crescent rolls and cut each into