White Chili from Lori

2 chicken breasts
4 cans great white northern beans
1 can fat free chicken broth
1 tsp. cumin
1 med. onion chopped
1 (4oz.) can chopped green chilies
3/4 tsp. oregano
1/4 tsp. red or ceyenne pepper (I would use more.)
1/4 tsp. pepper

Boil chicken in about 2 quarts of water. Boil for 15 to 20 minutes. Take chicken out of water and place in a glass dish. Allow to cool and then dice/shred. To remaining water add canned chicken broth. Add diced onion. Boil in broth for 15 minutes. Add all remaining ingredients to pot. Simmer for one hour. Add light sour cream to individual bowls.

Without sour cream - 5 points, probably 6 with it. (Weight Watcher Points)

The recipe actually calls for 2 cans of beans and 3 cups diced chicken. I used 2 chicken breasts. It probably made made 2 cups of chicken. I like more beans than it calls for.

Creamy Hot Chocolate from Tonya

Ingredients:
1 (14 oz) can Sweetened Condensed Milk (not evaporated)
1/2 c unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 c water

Directions:
In a large saucepan over medium heat, combine Sweetened Condensed Milk, cocoa, vanilla, and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Enjoy!

Noodles from Kara

2 eggs
1 egg yolk
3 T water
1 t salt
1.5-2 cups flour

Knead until non-sticky and stiff. Let rest for 15 minutes. Split and roll into a thin rectanglish shape and use a pizza cutter to cut to desired width/length.

Holiday Punch from Emily

This is silly easy, but it is my favorite:

1 can cranberry or cranberry blend juice frozen concentrate, plus water (or just use bottled juice)
1-2 liter Sierra mist

This works GREAT as light punch, too:

1-64 oz bottle light Cranberry or Cranberry blend juice
1-2 liter Diet Sierra Mist

I have also made this with a Raspberry lemonade Crystal Light packet, plus water, but I prefer the Cranberry juice.

Taco Soup from Emily

3 cans kidney beans, undrained
1 12 oz can tomato paste plus 1 can water
1 lb browned ground beef
1 packet taco seasoning
1 can corn, drained
1 can sliced black olives, drained
Onion, salt, pepper to taste

shredded cheese for top
optional - tortilla chips to scoop or crumble over top

Dump everything through seasonings in pan and heat. You can allow it to simmer for awhile for best flavor, but you really only need to heat it up (and let onions soften, if desired).

Wassail from Camille

2 cups sugar
4 cups water
12 whole cloves
4 cinnamon sticks
4 whole allspice
3 cups orange juice
2 cups lemon juice
8 cups apple cider (1/2 gallon)

Combine sugar and water and boil in heavy pan with lid. Add spices & replace lid, turn off heat. Allow to set 1 hour then strain. Add orange juice, lemon juice and cider. Heat to serving temp but do not boil.

Cheesy Potato Soup from Deanna

I'm going to type up as I was given but know to modify for amount you think you want.

10lb bag potatoes - bite size
Velveeta Cheese - 1 pkg
Cream Cheese - 8 oz
Onion small Diced
celery - optional - 2 sticks
celery salt to taste
Pepper to taste
1 quart half and half plus some
Bacon bits
Shredded cheese

Peel and boil potatos, onion , celery
Fork tender, drain, cover with half and half
add 3/4 to all velveeta cheese and 1/2 of cream cheese
add celery salt
after cheese melted and 1/2 and 1/2 if too thick to thin
mix in bacon bits

top with bacon bits and shredd cheese

I don't use 10lb bag of potatoes and I don't totally drain off all water. Girl at work gave us recipie and I make it all the time and I change a little each time but always good. If you like OCharley soup you'll love this even better! Good thick soup for bread bowl or served with dipping bread.