4 cans white beans

2 cans white corn

2 cans green chilies

3 C. chicken broth

1 chicken bouillon cube

1 tablespoon garlic powder

1 medium onion, chopped

1 tablespoon oregano 2 tablespoon cumin

1/2 teaspoon cayenne pepper

4 C. chicken breasts, cooked and cubed

1 24 oz. sour cream

4 cups Monterey Jack cheese, grated

Saute onions in butter or oil until transparent.  Combine the first 5 ingredients together over a med high heat.  Add the garlic powder, onions, oregano, cumin and cayenne pepper.  Mix well.  Add chicken and cook for about 20 minutes.  Add sour cream and cook for an additional 15 minutes.  Pour into bowls and top with cheese.

1/2 C. crisco

3/4 C. sugar

1 3/4 C. brown sugar

3 eggs

1 tsp. vanilla

2 tsp. baking soda

1 tsp. salt

3 3\4 C. flour

White Chocolate

Macadamia nuts (chopped)

Mix the first 5 ingredients together until smooth.  Add the vanilla, baking soda, salt and flour.  Add desire amount of white chocolate and macadamia nuts to dough.  Mix well.  Place a spoonful onto cookie sheet and bake at 375* for 11 minutes or until a golden brown on top. Let them cool and enjoy with some milk!