Chicken Tortilla Soup

Chicken Tortilla Soup

1 lb. Cooked shredded chicken (or canned)
1 15 oz. can whole (mashed) or chopped tomatoes
1 10 oz. can enchilada sauce (I like green but you can use red)
1 med. onion chopped
1 4 oz. can chopped green chili peppers
2 garlic cloves mashed
2 cups water
1 14 1/2 oz can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 10 oz pkg frozen corn
1 tablespoon chopped fresh cilantro (I actually use a TON)

Place everything in the crock pot, stir well, cover and cook on low for 6 to 8 hours or on high for 3-4 hours. Garnish with fresh tortilla strips or chips and extra cilantro in each bowl.

* You can also garnish with sour cream, cheddar cheese and avocado*

Beef Stroganoff

Beef Stroganoff

1 lb of ground lean beef or turkey
1/2 cup crumbled bacon
1 can cream of mushroom soup
1/2 soup can of milk
1/2 lb of fresh sliced mushrooms
dash of worcestershire sauce
dash of garlic powder (i used minced instead)
1 beef bullion cube
2-3 Tablespoons of dried minced onion (i used fresh chopped)
1 Tablespoon parsley flakes (or chopped fresh)

Brown beef and drain off grease, stir in bacon, and cook for a minute and then add al other ingredients. Stir and cook until thickened and mushrooms are cooked ad bullion cube is dissolved. Add salt and pepper to taste. Turn down heat and stir in:
1 cup of sour cream

do not boil! Serve over rice, noodles, or potatoes

Apple Toffee Dip

You have to try this one!! It's so good
8 oz. cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 pkg skor brand toffee chips ( I used Heath they worked just fine)
Apple slices


Cream together first 4 ingredients, stir in toffee chips slowly
That's is it's super easy
The longer it sits (2 days or so) the creamier it becomes, and the toffee chips dissolve.

Bruschetta

There is a fabulous restaurant that I love so much in Phoenix called Postino's and they serve the best food. My favorite thing to order there is bruschetta. But because it takes about an hour one way just to get there we only get to visit Postino's on special occasions. So, with some fresh basil from our next door neighbors garden we decided to make our own bruschetta and it was so good. We made 4 different kinds and they were all so good.

Here is a list of the varities:

Proscuitto, Fig, and Brie cheese

Tomato, Basil, and Mozzarella

Apple, Brie, and Honey

Fig, Pistachio, and Brie

***We just drizzled some olive oil on the french bread and toasted it lightly on both sides then we took the ingredients and just put them on top. They were so good.

Oats 'n honey granola pie

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box ( tried this with a gram cracker crust and it was so good)
Filling
1/2 cup butter or margarine
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 Nature Valley® Oats 'n Honey crunchy granola bars (2 pouches from 8.9-oz. box), crushed (3/4 cup)*
1/2 cup chopped walnuts
1/4 cup quick-cooking or old-fashioned oats
1/4 cup chocolate chips
Whipped cream or ice cream, if desired


DIRECTIONS
1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
2. In large microwavable bowl, microwave butter on High 50 to 60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats and chocolate chips into brown sugar mixture. Pour into crust-lined pan.
3. Bake 40 to 50 minutes or until filling is set and crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled with whipped cream or ice cream. Store in refrigerator.

California rolls

When Tony and I were back in Virginia we had a good friend teach us how to make California rolls and they were so yummy!!! So, when Tony and I got back into town we had some friends come over and tried our hand at the California rolls to see what we learned and what we remembered and we actually did pretty well.

Caramel Corn

This is a wonderful recipe for caramel corn. I actually traded it for some free chairs so I know someone liked it.


Here is the recipe:
2 gallons popped popcorn
2 sticks butter
2 c. brown sugar
1/2 c. white karo

Bring above gredients to a boil stirring constantly for 5 minutes.Add 1 tsp vanilla and 1/2 tsp baking soda. Bake at 250 degrees for one hour, stirring every 15 minutes.