Skippy’s Favorites

Katina’s White Chicken Chili

2 15.5oz each cans great northern beans, rinsed and drained

6 cups cooked chicken breast, shredded-ok I don’t actually measure it.  I take 4-6 breasts and just shred them all and put them in the crock pot until it looks like it has enough chicken.

2 15oz jars Alfredo sauce

2 cups chicken broth

1 12oz bag frozen gold and white corn or hominy

1 cup sour cream

1 yellow pepper, chopped

1 medium onion, chopped

1-2 4oz cans chopped green chilies

3 garlic cloves, minced

3 tsps. ground cumin

3 tsps. white pepper

1-1½ tsps. cayenne pepper

1 16oz block of Velveeta Queso Blanco

Line 5-6 qt. slow cooker with crock pot liner.  Combine all ingredients except Velveeta. Cook, covered, on low until vegetables are tender, chicken is cooked through and flavors are blended, 3-4 hours. Cube or slice Velveeta and add it to the crockpot.  Cover again and cook for another 20-40 minutes or until cheese has melted completely.  Stir well to make sure the cheese is incorporated.  Serve topped with additional shredded cheese, sour cream and green onion if desired.  We like to eat this with tortilla chips instead of cornbread or crackers.  


Frito Chili Wraps

Chili of choice- you can use a can of chili or use leftovers of a homemade chili

Fritos corn chips (original style) 

1 cup Mexican blend cheese, shredded

1 medium onion, diced

Tortillas of choice-I like to use the soft taco size.  I think the fajita is too small and the burrito is a little large for my taste. 

Lay tortilla on plate. Place layer of corn chips in center of tortilla.  I try to lay them all in the same direction and break any curls so they don’t poke through the tortilla, but you don’t have to.  You can also just crush the corn chips but they will get soggy quicker.  Layer chili on top as desired.  I like easy chili and will do just a couple spoonfuls where everyone else in the house gets much more.  Layer cheese and onion on top.  Fold one end of tortilla up to close the bottom and roll from one side to enclose filling. Serve immediately.


Old Fashioned Snickerdoodles

2¾ cup plus 2 Tbsps. all-purpose flour

2 tsps. baking powder

¼ tsp salt

1 tsp plus 1 Tbsp. ground cinnamon, divided

1 cup unsalted sweet cream butter, softened

1½ cup plus 3 Tbsps. sugar, divided

2 large eggs

2 Tbsps. bourbon

4 generous dashes bitters

2 tsps. orange extract or 1 Tbsp. freshly grated orange zest

Preheat oven to 375°F. Line baking sheets with parchment paper.  In medium bowl, combine flour, baking powder and salt. Set aside.  In large mixing bowl, beat butter and 1 ½ cups sugar until light and fluffy, about 4 minutes.  Add eggs one at a time, beating after each addition.  Add bourbon, bitters, and extract and mix to combine.  Gradually add flour mixture to butter mixture and beat until incorporated, scraping down sides as needed.  If dough is too soft to work with easily without sticking, refrigerate for 30 minutes to an hour.  In small bowl, combine remaining sugar with cinnamon and stir to combine.  Roll dough into 1 inch balls and then roll rounded dough through cinnamon sugar to coat.  Place coated dough balls onto prepared baking sheets.  Slightly flatten dough with bottom of drinking glass.  Bake cookies for 10-12 minutes or until golden brown at edges but still soft in the middle.  Cool cookies for 5 minutes on baking sheet then remove to wire rack to complete cooling.  

Recipe adapted from The Boozy Baker cookbook.  


Slow Cooker Creamy Ranch Chicken

2 8oz containers chive & onion cream cheese spread

2 10.5 oz cans condensed cream of chicken soup

1 cup milk

1 1oz pkg ranch dressing & seasoning mix

1 tsp garlic powder

1 tsp pepper

6-9 boneless skinless chicken breasts

4½ cups cooked brown rice or wide egg noodles for serving

Chopped cooked bacon

Sliced green onions

Place Crock Pot liner in 4-6 qt slow cooker.  Add chicken to bottom of slow cooker.  In medium microwavable bowl, microwave cream cheese spread uncovered on high 25 to 30 seconds or until slightly warm and can be stirred smooth. Add soup, milk, dressing mix, garlic powder and pepper and mix well.  Pour soup mixture over chicken. Cover and cook on low heat setting 3 1/2 to 4 hours. Serve chicken and sauce over rice or pasta. Top with bacon and green onions before serving if desired.

Recipe adapted from


Southern Comfort Red Velvet Cake


3 cups cake flour

4 Tbsps. cocoa powder

1½ tsp baking soda

¼ tsp salt

¾ cup buttermilk

¼ cup Southern Comfort 

2 tsps. vanilla bean paste

1 tsp white vinegar

1 1oz bottle red food coloring

1½ stick (12 Tbsp) unsalted sweet cream butter, softened

2 cups granulated sugar

3 large eggs


14 Tbsps. unsalted sweet cream butter, softened

6-8 cups powdered sugar

¼ cup milk

2 tsps. vanilla bean paste

¼ cup Southern Comfort

Preheat oven to 350°F.  Line two 9 inch round pans with parchment paper or spray pans with cooking spray.  In small bowl, whisk together cake flour, cocoa powder, baking soda, and salt.  In another small bowl, whisk together buttermilk, Southern Comfort, vanilla, vinegar, and food coloring.  NOTE: If you are using powdered buttermilk, mix powder with your dry ingredients and water with wet ingredients.  In large bowl, beat butter and sugar with electric mixer for 3 minutes.  Add eggs one at a time, beating well after each addition.  Add flour mixture alternately with milk mixture, beginning and ending with flour mixture.  Divide batter evenly between prepared pans and bake for 30-40 minutes or until toothpick inserted in middle comes out clean.  Cool on wire rack for 10 minutes.  Remove from pan and return to wire rack to cool completely.  To make frosting, beat butter in a large bowl with an electric mixer for 2 minutes.  Add 6 cups of powdered sugar and beat on low speed until powdered sugar has mostly been incorporated.  Add milk, vanilla and Southern Comfort.  Beat on medium until creamy.  Add remaining powdered sugar a little at a time until frosting has reached desired consistency.  Level cakes and stack as desired with frosting between each layer to stabilize cake.  Frost entire cake and decorate as desired.  This frosting is solid and can easily be used for decorating.

Recipe adapted from The Boozy Baker cookbook.