Cook of the Week Recipes

White Bean Chili With Chicken
6 cans white beans, drained
2 cans Ro-Tel tomatoes
2 medium onions, finely chopped
4 cups chopped cooked chicken
2 teaspoons cumin
2 cloves garlic, minced
1 1/2 teaspoons oregano
1/4 teaspoon cayenne pepper
4 to 6 cans chicken broth
Combine all ingredients in a slow cooker. Add enough chicken broth to fill to the top. Cook on low all day.

Note: Betty Black purees 3 cans of white beans in the food processor. She also uses a bag of frozen onions (instead of 2 medium) and processes them until fine while still frozen.

Girdle-Buster Cake
1 white or yellow cake mix
16-ounce can Hershey's chocolate syrup
14-ounce can sweetened condensed milk
16-ounce container Cool Whip
1/4 cup semisweet chocolate chips
Bake cake in a 9×13-inch pan according to the directions on the box. While the cake is baking, stir together chocolate syrup and condensed milk in a bowl.

Remove cake from oven. Using the handle of a wooden spoon, poke many deep holes in the cake and pour the syrup-milk mixture over the top. Leave the cake in the pan and cool completely.

Frost with Cool Whip. To garnish, process chocolate chips in a food processor for about 10 seconds or until chocolate is powdery. Sprinkle chocolate over cake. Refrigerate until ready to serve. Serve from the pan, using a large spoon.

Baby Food Cake
2 cups sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 eggs
1 cup vegetable oil
1 large jar baby food fruit (prunes, pears, peaches, applesauce)
1 cup chopped pecans (optional)
Combine all ingredients. Pour batter into greased Bundt pan. Bake at 325 degrees for 1 hour or bake in 2 small Bundt pans for 30 minutes.

Grandmother's Deep South Icebox Rolls
1/2 cup vegetable oil
2 cups milk
1/2 cup sugar
5 to 6 cups all purpose flour
1 package quick rise yeast
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Heat oil and milk to 125 degrees. Put all dry ingredients into a large mixing bowl. Slowly add oil/milk mixture to dry ingredients. Mix until well blended, adding flour as needed. Dough will be a little sticky.

Flour rolling surface and pour dough onto it. Let stand, covered, for 10 minutes. Roll to about 1/2-inch thick and cut with a 2- to 3-inch cookie cutter. Place a bit of butter in each and fold. Place in a greased pan. Let rise until doubled. Bake at 400 degrees until brown, about 10 to 12 minutes.

Cinnamon Rolls
1 recipe of Icebox Rolls (recipe above)
1 stick butter, softened
1 cup sugar
1 cup brown sugar
1/4 cup flour
1 1/2 tablespoons cinnamon
1 cup chopped pecans
Roll dough to form a 12×30-inch rectangle. Combine remaining ingredients and mix until moist looking. Spread over dough. Roll from the long side. Slice and place on a greased pan. Bake for 12 to 15 minutes at 350 degrees or until brown.

1-pound box powdered sugar
1/2 cup heavy cream or more
Combine powdered sugar and cream and mix until sizzling consistency. If icing is too thick, add more cream 1 teaspoon at a time. Drizzle icing over cinnamon rolls while they're hot.

Roll-Out Cookie Recipe
1 cup butter
1 cup sugar
1 large egg
1 teaspoon vanilla
2 teaspoons baking powder
3 cups flour
Preheat oven to 400 degrees. In a large bowl, cream butter and sugar with an electric mixer. Beat in egg and vanilla. Mix baking powder and flour and add 1 cup at a time, mixing after each addition. The dough will be very stiff. Blend the last of the flour in by hand (if dough becomes too stiff, add water 1 teaspoon at a time). Do not chill dough.

Divide into 2 balls. On a floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8-inch thick. Dip cookie cutters in flour before each use. Bake cookies on an ungreased cookie sheet on the top rack of the oven for 6 to 7 minutes or until cookies are lightly browned. Makes 20 to 24 average-sized cookies.

Note: For colorful cookies, add small amounts of Icing Color until desired color is reached. For chocolate cookies, stir in 3 ounces melted, unsweetened chocolate.

Chocolate Chip Pecan Pie
1 cup sugar
4 eggs
1 cup light Karo
1 teaspoon vanilla
1 stick butter, melted
1 cup chopped pecans
12-ounce package milk chocolate chips
1 unbaked pie crust

Combine sugar, eggs, Karo, and vanilla; mix well. Add butter; stir in pecans and chips. Pour into pie shell. Bake at 350 degrees for 50 minutes or until set. Note: This is a big pie. Use 1 extra big deep dish pie crust or 2 smaller ones.

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