As the temperature drops, the inclination to reach for hot “comfort food” rises. These recipes can help satisfy that craving with just the right amount of heat. Then, for dessert, we offer a sweet and indulgent treat. Take note, this dessert recipe comes with a disclaimer: “Proceed with caution — it’s darn irresistible.”

White Chili Chicken

1 whole rotisserie chicken, skin removed and chicken shredded

1 small onion, diced

4 garlic cloves, minced (1 tbsp.)

1 tbsp. olive oil

1 4-oz. can fire-roasted, whole green chilies

1 can white shoepeg corn (11 oz.)

2 cans cannellini beans

2 cans chicken broth, low sodium 14 oz.

1/4 cup whipping cream or Half-and-Half

1 tsp. cumin

1 1/2 tsp. coriander

1 tsp. oregano

2 tbsp. diced jalapenos (optional)

Optional toppings: chopped green onions, sour cream, cilantro or parsley, lime juice

1 block of chihuahua cheese or Monterey jack, shredded

Saute onions and garlic in the olive oil 5-7 minutes. Meanwhile, bring 1 1/2 cans of chicken broth up to medium heat. Add chicken, chiles, sauteed garlic and onions, corn, beans, cumin, coriander, oregano and jalapenos. Add remaining broth or add some water if desired. Cook 30-45 minutes. Add cream, stir well and serve.

Top with cheese and additional toppings. Serve with bread or tortilla chips.

Jamie’s Kicking Crockpot Beef Stew

1 lb. sirloin cut into beef cubes for stewing

One 15-oz. can beef broth

1/4 cup merlot wine

2 cups chopped celery

1 cup chopped onions

1 medium jalapeno pepper chopped (leave in seeds)

1 broccoli floret

1 handful of whole petite carrots

2 cups cauliflower (small florets)

1 tbsp. sea salt

1 tsp. black pepper

1/3 cup heavy cream

1 tbsp. corn starch

Place the beef cubes in the bottom of a small crockpot. Add the can of beef broth, salt, pepper and wine. Chop the onion and place in the pot, then the celery and jalapenos. Add the carrots, then place the lid on and cook on high for 3 hours. At that point, check beef for tenderness. If it is done, add cauliflower and broccoli and let cook til those are tender, too — about 15 more minutes. Add the heavy cream mixed with 1 tablespoon of corn starch. Let cook 15 more minutes or until the stock thickens.

Caramel, chocolate and almond gooey butter cake

1 box caramel cake mix

1 can dulce de leche [13.4 oz.]

16 oz. powdered sugar

8 oz. cream cheese, softened

2 sticks melted butter, divided

4 large eggs

1/3 cup slivered almonds, toasted

1/3 cup toffee bits

1/3 cup mini chocolate chips, plus 1/2 cup

1 tbsp. heavy cream

1 tsp. vanilla

Preheat the oven to 350 degrees. Spray a 13x9 baking dish with cooking spray and set aside. Toast the almonds at 350 degrees for 8 minutes or until golden. Set aside to cool.

In a mixing bowl, combine the cake mix, one stick of melted butter and one egg. Press the mixture evenly into the bottom of the prepared baking dish. On top of the crust, sprinkle the mini chocolate chips, toffee bits and toasted almonds.

In the same mixing bowl, mix together the softened cream cheese and the dulce de leche.

Beat in the remaining three eggs, vanilla, powdered sugar and melted butter. Whip on medium-high speed so that all of the ingredients come together nicely. Pour the filling over the crust and place into the oven.

Bake at 350 degrees for 40-45 minutes. When you remove it from the oven, the cake will still appear a bit “jiggly.”

For the glaze, melt 1/2 cup of additional chocolate chips and 1 tablespoon of heavy cream in the microwave. Stir until completely smooth.

Allow the cake to cool to room temperature, then drizzle with chocolate glaze and sprinkle with toffee bits. Serve with a dollop of whipped cream.

Recipes courtesy of justapinch.com