CHICKEN TORTELLINI SOUP

I halfed this recipe and still had leftovers after me, Chad,coley, and Travis ate.

2 T. extra-virgin olive oil
2 medium onions, chopped
3 garlic cloves, minced
4 cups carrots, peeled and cut into diagonal slices
4 cups celery, diced small
1-2 T. Italian seasoning
1 bay leaf
4 quarts of chicken broth
16 ounces cheese tortellini (packaged in the refrigerator section at the store)
4-5 cups cooked shredded chicken
2-3 T. chicken bullion granules (or **Better Than Bullion-this is what i used)
Kosher salt and freshly ground black pepper

Fresh grated parmesan cheese

Heat olive oil over medium heat in a large soup pot. Add the onion, garlic, carrots, celery, Italian seasoning and the bay leaf. Cook and stir for about 6 minutes until vegetables are softened but not browned. Pour in the chicken broth and add the bullion. Bring the liquid to a boil. Add more bullion ahnd Italian seasoning if you like. Add the tortellini and simmer for 5 minutes until tender. Fold in the chicken and continue to simmer for another couple of minutes to heat through; season with more salt and pepper if needed. Serve in bowls sprinkled with freshly grated parmesan cheese.

Pumpkin Cookies with Cinnamon Icing:

I know, I post a lot:) I'm thinkin about printing blog into a book. Guess i should make my own blog to post:) I made these cookies today!


2 cups of flour
1/2 cup of whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1/2 cup of butter, softened
1 1/2 cup of white sugar
1 cup of canned pumpkin puree
1 egg
1 tsp vanilla extract

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flours, baking powder, baking soda, and salt together in a bowl. Mix well.

In another bowl beat the pumpkin pie spice, butter, and sugar together with a mixer until creamy. Add the pumpkin puree, egg, and vanilla extract and mix until well combined. Slowly add the flour mixture to the pumpkin mixture until just combined.

Drop by the spoonful onto the silpat mat lined baking sheet; flatten slightly. Place into the oven and bake for 15 minutes. Cool on a wire rack.

Cinnamon Icing:
1 tsp cinnamon
1 tsp vanilla extract
2 cups of powdered sugar
3-4 tbsp milk
1 tbsp melted butter

Cornflake Chocolate Chip Marshmallow Cookies

My kind of cookie!


Makes fifteen to twenty

Ingredients
16 tbsp. (2 sticks) room-temperature butter
1¼ c. granulated sugar
2/3 c. light brown sugar, tightly packed
1 egg
½ tsp. vanilla extract
1½ c. flour
½ tsp. baking powder
½ tsp. baking soda
1½ tsp. kosher salt
3 c. Cornflake Crunch
2/3 c. mini chocolate chips
1¼ c. mini marshmallows

1. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugars; cream together on medium-high 2-3 minutes. With a spatula, scrape down sides of bowl, then add egg and vanilla and beat 7-8 minutes.

2. Reduce speed to low; add flour, baking powder and soda, and salt. Mix just until dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step or risk overmixing.) Scrape down sides of bowl.

3. Still on low speed, paddle in cornflakes and chips until just incorporated, about 30-45 seconds. Paddle in marshmallows.

4. Line a sheet pan with parchment paper. Using a 2-oz. ice cream scoop, portion 1/3 c. dough at a time onto pan. Pat tops of dough domes flat. Wrap pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. (Do not bake room-temperature disks — they will not hold their shape.)

5. Heat oven to 375°. On a parchment- or Silpat-lined sheet pan, arrange chilled disks a minimum of 4 inches apart. Bake 18 minutes, until cookies are browned on edges and just beginning to brown toward the center. Cookies will puff, crackle, and spread. Leave them in oven for another minute or so if they still seem pale and doughy on the surface.

Bean and Bacon Soup

This is what we came home to after church!

5 strips of lean bacon
3 large carrot, chopped
2 stalks celery, chopped
1 small onion, chopped
4 cloves garlic, minced
Sea salt and freshly cracked pepper, to taste
1 bay leaf
3 15 1/2-ounce cans white beans, drained
4 cups chicken broth
2 tablespoons chopped fresh parsley (i left this out)

In a large Dutch oven, fry the bacon until crisp. Remove and drain on paper towels. Let cool, chop, and set aside.

Over medium heat, add the carrot, celery and onion to the pan drippings in the Dutch oven and sauté for 7 minutes; add the garlic and sauté for an additional 60 seconds, stirring constantly. Season with sea salt and freshly cracked pepper, to taste.

Add 2 cans of beans, bay leaf and chicken broth. Bring to a boil, cover, and reduce heat to low. Let simmer for 15-20 minutes, or until the carrots and celery are soft.

Uncover and remove the bay leaf. Using a potato masher or an immersion blender, partially mash the bean mixture until it thickens slightly. Stir in the last can of beans, parsley and bacon. Taste and re-season with sea salt and freshly cracked pepper, if needed. Enjoy

Creamy Broccoli Cheese Soup

I know I already posted a broccoli cheese soup but this one is so much better, I thought!

4 potatoes peeled, and cut into small cubes
5 carrots peeled and chopped
2 heads of broccoli chopped

Boil potatoes and carrots for 10 min. then add broccoli and boil 10 more minutes. Drain and set aside.

Then:
half or whole onion diced
1/4 cup butter

Melt butter then saute onion in butter until tender. Set aside.

Then:
1/2 cup butter
1/2 cup flour
4 cups whole milk
1 cup chicken broth
2 cups cheese
1 1/2 tsp. salt
1/4 tsp. pepper

Melt butter in large pot. Add flour and whisk until mixed well. Add milk and broth. Stirring constantly, bring to a boil and boil for 2 minutes to thicken. Add veggies, onion, cheese, salt and pepper. Reduce heat to low. Serve with rolls or in bread bowls. Enjoy!!

Paula Deen's Pumpkin Bars

I made these for my birthday party and everyone loved them!!Just the right amount of everything and the frosting is amazing!

4 eggs
1 2/3 cups sugar
1 cup canola oil
1 can (15 oz.) pumpkin
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda

*Beat the eggs, sugar, oil and pumpkin until light and fluffy. Then add dry ingredients and mix on low speed until batter is smooth. Spread on a cookie sheet (with one-inch sides) and bake for about 18-20 minutes at 350 degrees. Cool completely before frosting.

Frosting:
8 oz. cream cheese, softened to room temp.
1/2 cup butter, softened to room temp.
1 box (16 oz.) powdered sugar
1 tsp. vanilla
dash of salt
little bit of milk if needed

*Beat cream cheese and butter until really smooth. Slowly add powdered sugar, then vanilla and a dash of salt. If it's too thick, add a little milk until it looks spreadable. Spread evenly over cooled pumpkin sheet cake and then cut into bars.

Zucchini Soup

Brown:
4-5 slices bacon, cut up
1 med onion
2 gloves garlic
1 carrot cut
2 celery w/leaves
Add:
4 1/2 cups water
1 1/2 tbsp condensed beef base
1 1/2 tsp salt (easy on the salt! with the bacon it's plenty salty)
1/4 tsp pepper
1 tsp accent
3-4 med zucchini cut

Cover and cook 2 hours

Penne Pasta & Veggies

This is a vegetarian meal but i added chicken!

1 bag penne pasta
2 or 3 cloves of garlic, minced (I buy the minced garlic in the jar - so easy)
1/2 onion, diced
1 red bell pepper, sliced
1 yellow squash, sliced
1 zucchini, sliced
1 bunch of broccoli
1/2 cup Parmesan cheese
salt and pepper

Cook pasta according to directions on package. Add broccoli to pasta 2 minutes before pasta is done. Drain water but leave pasta and broccoli in pot to keep warm. Meanwhile, in saucepan, pour 2 or 3 Tbs. extra-virgin olive oil - Enough to cover bottom of pan. Add onions and garlic. Heat until slightly brown. Add all veggies (except broccoli of course). Heat on medium for 5 minutes until veggies are cooked. Season with salt and pepper. Add veggies to pasta pot and stir. Mix in parmesan cheese. Stir until melted. Can add more cheese if desired.

PUMPKIN CHEESECAKE

Crust:
1 ½ c. graham cracker crumbs
1/3 c. butter or margarine, melted
¼ c. granulated sugar

Filling:
3 pkg. (8 oz) cream cheese softened
1 c. sugar
¼ c. Packed light brown sugar
2 large eggs
1 can (15 oz) 100 % pure pumpkin
2/3 c (5 fluid-ounce can) Evaporated Milk/ substitute heavy whipping cream
2 tbs. cornstarch
1 ¼ tsp. ground cinnamon
½ tsp. ground nutmeg

Topping:
1 container (16 oz) sour cream @ room temperature
1/3 c. granulated sugar
1 tsp. vanilla

Preheat oven to 350°F
For Crust:
COMBINE graham cracker crumbs, butter, and sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch spring form pan (or 9 in pie pan). Bake for 6-8 min (do not allow to brown). Cool on wire rack for 10 mins.

For Filling:
BEAT cream cheese, sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin, and evaporated milk. Add cornstarch, cinnamon, and nutmeg; beat well. Pour into crust.

BAKE for 55-60 min. or until edge is set but center still moves slightly.

For Topping:
MIX sour cream, sugar, and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 mins. Cool on wire rack. Refrigerate for several hours or overnight.
Makes 16 servings

Cheesecake Pancakes

I made these for breakfast before church today! Mmm yum!! I loved the graham cracker!

Picture from BettyCrocker cause i forgot to take a pic before i dug in:)

Pancakes
1 package (8 oz) cream cheese
2 cups Original Bisquick mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. (I just spread my cream cheese on like butter cause i didn't have time for this step:)

Brush skillet with vegetable oil or cooking spray

Cut cream cheese into bite-size pieces; set aside. In large bowl, stir Bisquick mix, graham cracker crumbs, sugar, milk and eggs with whisk until blended. Stir in cream cheese.

In small bowl, mix strawberries and syrup; top pancakes with strawberry mixture

This with a glass of milk-divine! I can only eat one and i'm stuffed!!

Fajitas

We had Keri over for dinner last night! Poor Adam was sick. I tried this for the first time! Keri loved it! She had three plates:)I think the noodles add a fun new twist instead of using tortillas. I actually combined a couple recipes. You can just buy fajita meat but i made mine.


Meat:
About 1 lb (depends how much you're making) steak cut into strips
•1/4 cup soy sauce (I marinated my meat for a couple hours)
•1/4 cup lime juice
•1 teaspoon chili powder
•2 Tablespoons oil

Red bell pepper, julienned
Green bell pepper, julienned
1/2 onion, sliced
2 Tbls olive oil
1/2 bag fajita meat
1 can Original Rotel
Angel hair pasta

*Cook pasta according to directions. Saute bell peppers & onions in olive oil. Add meat for the last 5 minutes. Add Rotel. Drain water from pasta and add to fajitas. Mix well & Enjoy!

Teriyaki Beef Bowl

Nothing fancy here but oh so good! I knew Coley would love this! Chad had four bowls:)


About 2 cups chopped carrots
About 2 cups chopped broccoli
Steak cut into strips
8 oz Pasta
¼ c Italian dressing
¼ c Teriyaki sauce
1 t ginger
Cook pasta, when there is about 7 min left add fresh vegetables. Drain when done. While pasta is cooking, heat 2 t oil in skillet, add steak and brown. Stir in Italian dressing, teriyaki sauce and1 ginger. Cook until sauce thickens then toss everything together.

super easy!

Japanese Chicken

Gavin never eats all his food and then ask for seconds, but that's what he did while eating this meal. He did this hand gesture and said, "This food is the best, Mom"! We all died laughing and I had to get a picture. He is the funniest kid. That makes it all worth it for me!

I served this with chicken fried rice, white rice and creamy fruit salad

4-6 Boneless Skinless Chicken Breast

2 eggs, beaten

1/2 cup flour

2 1/2 T. sesame seeds

1/4 plus 1/8 cup soy sauce

2 cups sugar

1 cup vinegar

1/8 cup chopped green onions

Dip chicken in egg, combine flour and sesame seeds, roll chicken in flour mixture and place on greased baking sheet. Bake at 450 degress for 10 minues on each side. Mix soy sauce, sugar and vinegar, pour 1/2 of mixed sauce over chicken and bake at 325 for 40 more minutes. Place chicken in serving pan and pour remaining sauce over it. Garnish with green onions. Serve.

Recipe comes from the McKay-Dee Hospital Cafeteria

Peach Cobbler with Coconut-Pecan Topping and Vanilla-Rum Creme Anglaise

I'm telling you this is one of the best cobblers I have ever tasted and it's because of the topping. I used peaches I had frozen from my garden. The original recipe calls for mixed berries. Brad loves peach cobbler, but I love berry cobbler. So next time I make it I will do the berry one.

Enjoy!
Recipe comes from: Cuisine at home, August 2005, Issue 52, p. 51

Toss Together:

8 cups peaches or berries, fresh or frozen(thawed slightly if frozen)

1 cup sugar

1/4 cup instant tapioca

Juice of 1/2 a lime

pinch of salt

Combine;Knead in:

1 cup all -purpose flour

1 cup sweetened shredded coconut

3/4 cup sugar

1/2 cup pecans, coarsely chopped

1/2 t. baking powder

1/4 t. table salt

1/2 cup cold unsalted butter, cubed(1 stick)

Blend in; Top fruit with:

1 egg

Directions:

Preheat oven to 375 degrees.

Toss berries with sugar, tapioca, lime juice, and salt in a bowl. Spoon into a 2-qt. baking dish.

Combine flour, coconut, sugar, pecans, baking powder, and salt in a second bowl. Using your fingertips, knead in the butter until incorporated. Mixture should look like coarse sand.

Blend in the egg, then arrange topping over the berries in clumps, covering them evenly. Bake the cobbler for 45-50 minutes, or until topping is golden and crisp, and filling is thick and bubbly. Cool on a rack for at least 1 hour before serving.

This can be served with vanilla bean icecream or Vanilla-Rum Creme Anglaise(recipe below)

This is a really delicious dessert sauce:

Vanilla-Rum Crème Anglaise

Makes: About 2 Cups Total Time: About 20 Minutes Rating: Easy

Warm:

2 cups half and half

2 T. sugar

1 vanilla bean(You will have to either order these or get them from a specialty foods store. I ordered mine), split and scraped; pod chopped into 1-inch pieces(you will strain below to remove the pods) 

Whisk Together; Temper Milk into and Cook:

5 egg yolks

3 T. sugar

2 T. light or dark rum(you'll have to go to a liquor store to get this. The alcohol evaporates out, but leaves the rich taste) 

1/4 t. kosher salt

Blend and Strain(this will make the consistency much nicer); Add:

1 t. vanilla extract

So delicious!
Here's a recipe for this sauce without the Rum:
http://www.joyofbaking.com/CremeAnglaise.html

Cheese Broccoli Soup

I made this tonight and it was pretty good! I am usually not a fan of velveeta cheese but it was good. I would prob do half a pound next time.


1 onion, chopped
2 Cups sliced carrots
2 Cups chopped celery
3 Cups cut up broccoli

Boil all veggies but broccoli in 2 cups of water for 10 minutes. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN.

Sauce:
1/2 Cup margarine
3 Tablespoons flour
2 Cups milk
1 pound Velveeta cheese
1 teaspoon dry mustard or tablespoon prepared mustard
1/4 teaspoon pepper
3 chicken flavored bouillon cubes (or 3 teaspoons bouillon granules)

In saucepan, melt margarine. Stir in flour. Add milk and cook, stirring occasionally, until thick. Add cheese and other ingredients. Mix until smooth. Add to undrained veggies and heat together but do not boil.

*Notes: It was really yummy but a TAD thick. I ended up adding more water once it was all done because it was too thick for me.

Creamy Grape Salad

This recipe comes from Taste of Home 2011. It is something else!! Tastes like dessert. You HAVE to try it.

Ingredients:
1 pkg.(8 oz.) Philadelphia cream cheese(softened)
1 cup sour cream(8 oz.)
1/3 cup sugar
2 tsp. vanilla extract
2 lbs seedless red grapes
2lbs seedless green grapes
3 T brown sugar
3 T chopped pecans
Directions:
In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving. Yield: 21-24 servings

Pureed Butternut Squash Soup

This soup was so delicious! Even the kids gobbled it up. However, I took some to my Mom and Dad to try and they gave it back and said they didn't like it. Ha ha, I had to laugh about it! It is one of the best squash soups I have tasted so far. I served it with sourdough bread to dip in and watermelon on the side.

Ingredients


2 tablespoons butter

1 small onion, chopped

1 piece (2 inches) fresh ginger, peeled and chopped or I just used some ground ginger

2 garlic cloves, chopped

2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes(I used some I grew in my garden)

4 cups Chicken broth(I just used water and added boullion)

Coarse salt and ground pepper

Sour cream, (optional)

Spicy Pumpkin Seeds

Directions

Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups broth. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

Puree soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender's lid, and cover with a dish towel. Stir 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Canned Salsa

This a recipe I modified from my Mom. It is some of the best tasting salsa we have ever had:

6 quarts tomatoes(8 tom/qt or about 40), peeled(place in boiling water for about 30 seconds then peel the skins off when cool) and chopped(use food processor); LaVerne says you don't have to peel the tomatoes. This would be a huge time saver!

6 onions(chopped in food processor)

1/2 jalapeno pepper(remove several seeds so it's not too hot. If you want mild salsa then use 10 slices bottled jalapeno peppers)

1 Anaheim pepper, chopped

2 T celery salt(my Mom uses 1 stalk celery chopped)

3T Garlic Salt

4 T Salt(my mom only does 2)

1/3 cup vinegar

24 oz. tomato paste

4 T sugar

2 T crushed red pepper(in a spice bottle)

Mix all ingredients and add to blender or food processor. Pulse for a few seconds. Add all to a large stock pot. Sprinkle pepper on top of mixture and stir. Simmer for 2 hours. Bottle in pints or quarts. Process pints for 1/2 hour and quarts for 1 hour in a cold pack canner. This recipe makes about 8-9 quarts.

Beef Enchiladas

Yield: 6 servings (2 enchiladas per serving)
Prep Time: 30 min
Cook Time: 35 min

Ingredients:
1 pound lean ground beef
1 cup diced onion
1 1/2 cups finely diced zucchini
12 corn tortillas, heated or fried in oil to soften
2 1/2 cups enchilada sauce, canned or homemade (I did homemade)
3 cups cheddar- jack shredded cheese
Serve as desired with: shredded lettuce, avocado, cilantro, sour cream

Directions:
1. Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick spray.

2. Heat oil in a large skillet. Add ground beef; break apart with a spoon or spatula to crumble the meat. Saute the meat on medium heat until browned (about 5 minutes). Tilt the pan and spoon the fat out of the pan; discard. Remove cooked meat to a bowl.

3. Return pan to medium heat and add onion and zucchini. Saute until just softened, 3 to 4 minutes. Remove the vegetables from the pan and add to the meat mixture; set aside.

4. Add 1/2 cup of sauce to the prepared pan. Spread it around so it coats the entire bottom of the pan.

5. Assemble the enchiladas: Place tortilla on a work surface. Spoon 1/4 to 1/3 cup of the meat mixture down the middle. Sprinkle 2 Tablespoons of cheese on top of the meat. Drizzle 1 Tablespoon of sauce on top. Wrap the tortilla around the filling tightly and place it seam-side-down in the pan. Repeat with remaining tortillas and filling until you have finished filling 12 tortillas. Place the tortillas side-by-side in the pan- it's okay if they are all snuggled in there tightly.

6. Pour remaining enchilada sauce over the top of the stuffed enchiladas. Cover the dish with foil and bake for 30 minutes.

7. Remove pan from the oven and take off the foil. Sprinkle remaining cheese on top; return to the oven and let the cheese melt (about 5 minutes).

8. Serve immediately with desired condiments.


Enchilada Sauce
Yield: About 2 1/2 cups

Prep Time: 15 min
Cook Time: 20 min

Ingredients:
1/4 cup vegetable oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups low-sodium chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon salt

Directions:
1. Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.

Baked Lemon Spaghetti

6 to 8 servings

Prep Time: 25 min
Cook Time: 45 min

I made this last night and it was yummy. I halfed the recipe. I served it with rotisserie chicken and rolls. Normally i would do a salad of some type too but Chad doesnt eat salads. Or throw in a veggie!

1 (14.5 ounce) package spaghetti
1 Tablespoon extra-virgin olive oil
1/3 cup unsalted butter
2 cloves garlic, minced
1 (16 ounce) carton sour cream (light is fine)
1 Tablespoon finely grated lemon zest (1 lemon, zested)
1/3 cup lemon juice, freshly squeezed (about 1 1/2 medium lemons)
1/3 cup chopped fresh Italian parsley
1/2 cup grated Parmesan cheese

TOP:
1/2 cup freshly grated Parmesan cheese
juice from 1/2 lemon
freshly ground black pepper and salt

Directions:
1. Preheat oven to 400 degrees

2. Cook spaghetti + olive oil according to package directions (minus a couple of minutes)- you dont want it to be cooked completely . Drain spaghetti and place in a large bowl.

3. Melt butter in a medium skillet. Add garlic and cook until sizzling and lightly browned, 1 to 2 minutes. Remove from heat; stir in sour cream, lemon zest and 1/3 cup lemon juice. Pour lemon sauce over the spaghetti and stir. Add Italian parsley and 1/2 cup Parmesan and stir some more. Pour lemony spaghetti in a greased 1.5 quart casserole dish.

4. Cover dish with foil and bake for 30 minutes. Take dish out of the oven and remove foil. Sprinkle 1/2 cup Parmesan on top. Drizzle juice from 1/2 lemon over the top of the pasta. Sprinkle pepper and salt on top. Place dish back into the oven for 7 or 8 minutes, just until cheese is melted and noodles have begun to turn golden in a few places. Serve immediately.

You could serve with lemon wedges for those who like some extra tang. Or try adding mushrooms, or bacon-everything is better with bacon!

Enjoy!

Creamy Chicken Tortilla Soup

LOVE this recipe! Tried it last night for the first time! It is a little time consuming but worth it! Also made Shannon's Hurry Up Ckn Pot Pie the other night, it was yummy! Chad loved it!



4 Tbsp. olive oil
2 large onions, chopped
4 Tbsp. minced garlic
8 corn tortillas
2 (14 oz.) cans diced tomatoes with chilies
8 cans chicken broth
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. turmeric
4 cups chopped, cooked chicken
3 cups frozen corn kernels
1 cup heavy cream
2 cups shredded Monterey jack cheese
2 Tbsp. chopped cilantro
Juice from 1 fresh lime
2 cups diced, seeded roma tomatoes
Sour cream and tortilla strips for garnish


Heat oil in a saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic. Saute until they are soft. Add tomatoes, broth, and spices and bring to a boil. Remove from heat and allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth; return soup to pot. Add chicken, corn, and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper. Serve with tomatoes, sour cream, and tortilla strips. I served it with bread and made my own tortilla chips.

Shannon's Crab Salad

I decided one day that I wanted to make up my own recipe for crab salad to take to the lake. I thought it would be so yummy to add some ranch dressing mix for extra flavor. I've gotten a big head about this because I have had people telling me it's the best crab salad they have ever had! So, here is my crazy concoction!

1 lb. imitation crab meat

12 oz. rotini pasta- cooked

1 cup mayo

1 cup buttermilk

1/2 tsp. dill

1/2 tsp. tarragon

4 green onions chopped

lemon juice of 1 lemon

1/2 packet dry ranch dressing mix

1/2 tsp. garlic powder

1 tsp. onion powder

frozen peas

salt and pepper to taste

Cook pasta according to package directions. Drain and let cool. Shred crab meat and place in large bowl. Mix mayo, buttermilk, dill, tarragon, garlic and onion powder, ranch dressing mix. Add to crab and pasta. Mix thoroughly. Add peas and green onions. Sprinkle lemon juice over all. Mix well. Add salt and pepper to taste. Enjoy!

Hurry Up Chicken Pot Pie

We are headed to dance nationals this weekend, but I wanted to share some recipes before we took off. Hope you enjoy them!!

I can't tell you how many times I have needed a really fast meal. This is delicious and so easy and quick! I served this with pineapple chunks.

2 cups chopped cooked chicken breast, Or 3 cans canned chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4 oz.) can cream of chicken soup
1 cup chicken broth(if you use canned chicken, I just use the broth from 2 of the cans)
Salt and pepper
Thyme and Sage
minced onion
1 1/2 cups Bisquick
1 cup milk
1 stick melted butter.
Preheat oven to 350 degrees. In a greased 2 quart casserole, layer the chicken, carrots and peas. Mix the soup and chicken broth. Pour over the layers. Sprinkle some minced onion and seasonings on top. Stir together the Bisquick and milk and pour over top of the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, about 45 minutes.

Best Ever No Bake Cookies

These are the best no bake cookies I have ever had. They are Brad's favorite too. We love the texture. This recipe comes from my mother in law.
1 1/2 cups sugar
2 Tbsp. cocoa powder
1/2 cup milk
1/2 cup butter
1 tsp. vanilla
1/2 cup peanut butter
3 cups quick cooking oats
In large heavy saucepan mix and bring to boil sugar, cocoa, milk and butter, stirring occassionally. Boil 1 1/2 minutes exactly. Remove from heat and add vanilla, peanut butter and oats. Mix well. Drop by rounded teaspoonfuls on waxed paper. Cool a few hours or until firm.

Batter Bread

Talk about comfort food! This is one of my favorites. This bread is crusty on the outside and soft and fluffy on the inside. It is really delicious and easy to make. It's the best warm with butter. Makes 2 loaves.

3/4 cups warm milk
1 Tbsp. yeast
1/4 cup warm water
1/3 cup butter-softened
3 Tbsp. sugar
2 eggs
3 cups flour
1 heaping tsp. salt
Mix ingredients in order(makes a gooy batter. I use my hands towards the end). Raise in bowl 1 hour. Drop into two greased loaf pans.
Bake in 350 degree oven for 45 minutes.

Cranberry Chicken

(Not the best pic cause it was taken with my cell phone)

1 can whole berry cranberry sauce
1 pkg dry onion soup mix (didn't add soup mix cause I knew Chad wouldn't like it :)
1 small Russian dressing (about one cup)
6-8 ckn breasts (cut into halves)

Mix sauce, soup packet, and dressing together, then pour some sauce on the bottom of baking dish. Place ckn pieces on top of sauce top ckn with remaining sauce. Cover and bake @ 350 for 1 hour. Serve over steamed rice.

Carrots
1 2lb bag baby carrots
1/4 c butter
1/4 c sugar
1 t dill

blanch or steam carrots, then heat them through with remaining ingredients over the stove top in a med sauce pan. Salt and pepper to taste.

I usually serve with a salad too.

Creamy Poppyseed Artichoke Pasta Salad

I don't know about you, but I LOVE anything with artichokes in it. Brad and I have dinner club tonight and I was asked to bring a pasta salad. So I made up my own special recipe. Here it is:

1 can medium black olives
1 pkg. mini pepperoni
1 can artichoke hearts(cut up)
Real mozzarella cheese block, cut in chunks
1 tsp. seasoning salt
1 16 oz. pkg. rotini pasta
1 bottle Kraft Creamy Poppyseed dressing(you could also add a bottle of Italian or Zesty Italian dressing instead)

Cook pasta according to package directions. Mix olives, artichoke hearts, pepperoni, mozzarella cheese, seasoning salt and poppyseed dressing. Let it marinate while pasta cooks. Drain pasta and let cool. Add pasta to dressing mixture and stir well. Refrigerate until ready to eat.

Enjoy!

Leave a comment and let me know what you think if you make it :)

Chocolate Peanut Butter Covered Brownie Bites and Cinnamon Pecan Special K

You are getting 2 in 1 with this recipe. These are super easy and delicious. Who could ask for more than chocolate and peanut butter mixed with brownies or cereal?! I just took some to the ladies I visit teach yesterday. With the leftover chocolate I added some Kellogs Cinnamon Pecan Special K and mixed it up. So yummy and needless to say it was gone in about 10 minutes.

1 brownie mix such as Pillsbury
2 Cups semi sweet chocolate chips
1/4 Cup peanut buttter

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler(or heat in microwave for 30 seconds at a time until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

Chicken Noodle Soup

I have made this several times now. Just made it last night!


6 chicken breast
4 cans chicken broth
1 tsp seasoned salt
1 tsp salt (or to taste)
1/4 tsp pepper
carrot
celery
Egg noodles (I use 16oz. Grandma's)

Place all (except noodles)in crock pot, cover and simmer on high for 5 to 6 hours. Remove chicken, dice, and return to broth and add noodles. Cook another hour or until noodles are done (about half hour on high).

The noodles are my favorite part :)

I serve with bread and butter.

Taco Soup

I know it won't be "soup" weather much longer (well it's Utah so who knows) I froze Tuesday on our date night. Here is another taco soup recipe we enjoyed!



2 - 3 chicken breasts
1 can Mexi-corn
1 can black beans
1 small salsa or picante sauce (mild)
2 cups chicken broth


Boil the chicken in water with salt, a piece of celery and a small onion. Takes about 30 minutes to cook. Save 2 cups of broth and put into a pot.
Cut chicken breasts into pieces and put into pot. Add 1 can of Mexi-corn. Drain beans and add to soup (you can rinse beans if you'd like or put the beans in, liquid and all). Pour in the small salsa or picante sauce. Mix together and bring to a boil. Simmer for about 10 minutes

Serve with tortilla chips. We love to put sour cream and cheese in our soup before eating.

Delicious and Easy!

Turkey Chili

You can make this with beef instead of chicken. Either way, it's yummy!

1 pound of ground turkey
1 small onion chopped
2 cans petite diced tomatoes
1 heaping Tablespoon chili powder
1 heaping teaspoon sugar

1 heaping teaspoon Worcestershire sauce
2 - 3 cans pinto beans
1 can light red kidney beans
1 can dark red kidney beans

Brown turkey (I add salt, pepper and garlic powder to the turkey) and would do onions if Chad would let me :) Then add everything except the beans and simmer for 1 hour. Add the beans and warm thoroughly. I drain the juice from one can of pinto beans and the can of light red kidney beans. I leave the juice in the other beans. I just don't want my chili too soupy.

Can serve with corn bread, or I just did bread with butter.

Lemon Bars

I love lemon bars! So when I saw this recipe I had to try!

1 box lemon cake mix
3 eggs
8 oz. cream cheese (softened)
1 stick butter
1 box powdered sugar


Mix 1 egg and box of cake mix and press into greased 9x13 pan. Next mix cream cheese, butter, 2 eggs and powdered sugar and pour over the crust mixture. Bake 45 minutes at 325 until browned on top. (I had to bake mine a little longer.)

Heath Bar Cake

Here is a recipe I found while waiting in the doctor's office. It is moist, rich and delicious. I found that the longer it sat in the refrigerator, the better it was.

1 German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel ice cream topping
1 container of Cool Whip
1 bag Heath chocolate toffee bits (you can use 6 Heath or Skor bars, crushed)

Prepare and bake cake according to directions in a 9 x 13 pan. After removing from the oven, poke holes all over cake with a fork. Pour condensed milk over the holes and pour caramel topping over holes. Let stand until the cake cools. Cover with Cool Whip and sprinkle chocolate Heath bits on top. Put in refrigerator and chill.

Oreo Cookies

My best friend, Natalie, introduced me to this recipe! A delicious, creative recipe that Chad and I have enjoyed!


1 package of chocolate cake mix (I use Duncan Hines Devil Food)
1/2 cup melted butter
1 egg
Mix all ingredients above and roll into 1 inch balls. Bake at 350 for about 7 - 8 minutes. Take out before it starts to crack on top.


Oreo Middle:
2 cups powdered sugar
1/4 cup shortening
1 egg white
1 teaspoon vanilla


Mix ingredients together. Put a dollop in the middle of a cookie and put another cookie on top.


You've got homemade OREO Cookies! Yummy!

Loaded Baked Potato Soup

This soup was a huge hit with our family last night. It can be prepared hours in advance and then left to simmer. It makes a huge batch, so feel free to half it. The leftovers are delicious however. Enjoy!
12 oz Applewood smoked bacon(or any kind you like)
2 tsp. celery salt or 2 diced celery stalks
1 cup matchstick carrots or 2 sliced carrots
1 large onion, finely chopped, or 1/8 cup minced onion
½ Cup red bell pepper, finely chopped(optional)
4 cloves garlic, minced or 1 tsp. minced garlic
1 1/2 cups mini diced ham
32 oz chicken broth
6 oz half and half
8 med/lg. potatoes, baked, peeled and mashed(I cook mine in the microwave)
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven or stock pot over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery salt, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.
Serves 6-8

Fruit Pizza

Keri and I made this for the first time Tuesday night! It was delicious! So if you want something to gloat over, make this:)

INGREDIENTS:

Crust:
1roll (16.5 oz) Pillsbury refrigerated sugar cookies

Tart:
1package (8 oz) cream cheese, softened

1/3 cup sugar

1/2 teaspoon vanilla

Topping:
1cup fresh or canned peach slices, drained, cut into thinner slices

1cup Fresh strawberries slices, kiwi slices, raspberries, blackberries
(we didn't do peaches or blackberries)

1/2cup apple jelly

For the glaze:
1 6 oz can frozen limeade concentrate, thawed
1 Tbsp cornstarch
1 Tbsp fresh lime juice
1/4 cup sugar


DIRECTIONS:

Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray. Press dough evenly on pan to form crust. Bake 16 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. Spread mixture over cooled crust.
Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Arrange fruit over cream cheese. Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares. Store in refrigerator.