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Rachael Ray judges recipes prepared by WGNers

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Rachael Ray stopped by WGN Morning News Friday, so we had her judge some dishes prepared by some of our news team.

Dean Richards made Slow Cooker Butternut Squash Chili


· 1 (1.5 pound) butternut squash, peeled, cut into half inch pieces
· 2 1/2 cups chicken or vegetable broth
· 1 can black beans , drained and rinsed
· 1 can great northern beans , drained and rinsed
· 1 red bell pepper , diced
· 1 poblano pepper (or green bell), diced
· 1 sweet onion , diced
· 1 can petite diced tomatoes
· 5 cloves garlic , minced
· 2 teaspoons chili powder
· 1 teaspoon ground cumin
· 1/2 teaspoon ground ginger

I also added 2 - 6 ounce cans of tomato paste to add some thickness.

· Cilantro
· Sour Cream
· Chips
· Cheese

1. Place all chili ingredients in the slow cooker, mix, and cook on low for 4-5 hours or until butternut squash is tender.
2. Serve with desired toppings.

Larry Potash made Novia Scotia Chop Suey

2 cans Campbell’s tomato soup
10 oz. macaroni
1 pound beef
1/2 tsp pepper
Tsp. secret ingredient

Cortney Hall made her grandmother's recipe for Lemon Bars

The crust: Mix a cup of flour, with almost a stick of butter and 2 tablespoons of powdered sugar. Press to bottom of square baking sheet. Bake for about 15-20min until lightly brown

Filling: Mix a cup of sugar, two eggs, baking powder, lemon juice (about a half of a juicy lemon), 2 table spoons of flour, pour on crust and bake again for about 30 mins

Glaze: Mix half lemon, about a cup maybe a little more of powdered sugar and 2 tablespoons of butter, whisk. And pour over squares when they are done and still warm so it will spread

Winner: Dean Richard's butternut squash chilli!

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