Pressure Cooker White Chicken Chili

by: Alan Ripp (Special Friday Principal’s Helper)Not being able to go to the grocery store every day like I used to, I looked for an easy recipe that used pantry staples and super tasty. I make it every 2 weeks now, it’s that good!Source: I found this on-line, searching for easy chicken chili – https://natashaskitchen.com/instant-pot-white-chicken-chili/Ingredients2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)15 oz can black beans drained and rinsed15 oz can white beans drained1 medium onion chopped15 oz can corn with juice10 oz can Rotel diced tomatoes with green chilis with juice1/2 cup chicken broth or stock1 tsp chili powder or to taste1 tsp cumin powder8 oz package cream cheese cut into 6 piecesRecipe StepsPlace all of your ingredients into your pressure cookerAdd 1/2 to 1 tsp chili powder, 1 tsp cumin, ranch packet. Stir READ MORE

Southern Pound Cake

by: Mrs. Wheeler (Music Teacher) I’m thankful for the culinary influences of my grandmothers. My paternal grandmother migrated from Calabria, Italy, and my maternal grandmother lives in South Carolina. My childhood was filled with family gatherings and Italian and Southern food. Pound cake accompanied almost every meal, and this recipe is special because it reminds me of the people for whom I am most thankful. Pound cake is best served warm right out of the oven, and I am excited to share this recipe from my family with yours!   Source: My grandmother Ingredients2 sticks butter3 cups sugar6 large eggs3 cups Swans Down cake flour (sifted)1/4 teaspoon salt1 teaspoon vanilla extract1/4 teaspoon baking soda1/2 pint sour creamRecipe Steps Allow butter and eggs to adapt to room temperature before beginning this recipe. Preheat oven to 325 degrees. Cream butter and sugar READ MORE