Chicken Tortilla Soup

1 lb. shredded cooked chicken
1 (15 oz.) can whole peeled tomatoes, mashed
1 (10 oz.) can enchilada sauce
1 medium onion, chopped
1 (4 oz.) can chopped green chilies
3 cloves garlic, minced
2 C. water
1 (14.5 oz.) chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 (10 oz.) pkg. frozen corn
1 can black beans
1 t. chopped cilantro
8 corn tortillas
1 T. oil

Place chicken, tomatoes, enchilada sauce, black beans, onion, green chilies and garlic into cooker. Pour water and chicken broth and season with cumin, chili powder, salt, pepper and bay leaf. Stir in corn and cilantro. Cover, and cook on low for 6 - 8 hours. Cut corn tortillas into strips. Heat oil in pan on medium high heat and fry until crispy. Garnish with tortilla strips, chopped avocadoes, cilantro and a splash of lime.

Banana Crumb Muffins

Muffins:

1 1/2 C. flour

1 t. baking soda

1 t. baking powder

1/2 t. salt

3 bananas, mashed

3/4 C. sugar

1 egg, lightly beaten

1/3 C. butter, melted

Topping:

1/3 C. brown sugar

2 T. flour

1/8 t. cinnamon

1 T. butter

Preheat oven to 375 degrees. Lightly grease ten muffin cups or line with muffin papers.

In a large bowl, mix together flour, baking soda, baking powder, and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared cups.

In a small bowl, mix together brown sugar, flour and cinnamon. Cut in one tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven 18 to 20 minutes.

Black Bean Burritos

2 T. olive oil

1 small onion, chopped

1/2 red pepper, chopped

2 cloves garlic, minced

1 (15 oz) can black beans, rinsed and drained

1 t. minced jalapeno peppers

3 oz. cream cheese*

1/2 t. salt

2 T. chopped cilantro

Heat oil in a 10 in. skillet over medium heat. Place onion, red pepper, garlic, jalapenos in skillet, cook 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mix. Spoon into warm tortillas, roll and serve.

*I choose to use low fat or reduced fat cream cheese.

Mexican Lasagna

I just came across this recipe, and plan to use it when I have leftover chicken around! It was great and as always, SIMPLE.

12 oz. cooked chicken, cut into 1-in. cubes (about 3 cups)

1 C. sour cream

1 C. shredded Monterey Jack Cheese

1 C. shredded Cheddar Cheese

1/2 C. salsa

1 (4 oz.) can chopped green chiles

2 T. chopped fresh cilantro

1 t. chili powder

1/4 t. cayenne pepper, or to taste

8 (6-inch) corn tortillas, cut into 6 wedges

Preheat oven to 350 degrees.

Coat an 11 X 7 baking pan with cooking spray.

In a large bowl, combine chicken, sour cream, 3/4 cup monterey jack cheese, 3/4 cup cheddar cheese, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of monterey jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

Twice Baked Potatoes

2 large baking potatoes

8 slices bacon

1 C. sour cream

1/2 C. milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 C. shredded cheddar cheese, divided

8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large skillet. Cook over medium high heat until evenly brown. Drain. Crumble and set aside.

When potatoes are done allow them to cool for 10 min. Slice potatoes in half lenghtwise and scoop the flesh into a large bowl, save skins. To the potato flesh, add sour cream, milk, butter, salt and pepper, 1/2 c. cheese, and half of the bacon and green onions. Mix until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake another 15 minutes.

Raspberry Creamcheese Coffee Cake

Crust:

2 1/4 C. Flour

3/4 C. Sugar

3/4 C. Butter

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 C. sour cream

1 egg

1 tsp. almond extract

Filling:

8 oz. cream cheese

1/4 C. sugar

1 egg

1/2 C. raspberry preserves

1/2 C. sliced almonds

Grease and flour 9" springform pan. Combine flour, sugar and butter. Cut in butter with pastry blender to coarse crumbs. Reserve 1 cup. To remaining, add baking powder, soda, salt, sour cream, egg and almond extract. Blend well. Spread over bottom and up 2" of side of pan. Batter should be 1/4" on sides.

In another bowl, mix cream cheese, sugar and egg. Blend and pour over batter in pan. Spoon preserves over top, evenly. In small bowl, combine reserved mixture and almonds. Sprinkle over top. Bake @ 350 degrees for 45-55 min. until golden brown.

Easy Italian Stew

2 T. Zesty Italian Dressing

1 lb. italian sausage

2 cans chicken broth

1 pkg. frozen stir-fry vegs. (16 oz - mixture of sliced peppers & onions)

1 can (15 oz) cannelini beans, rinsed

1 can (14 1/2 oz) italian diced tomatoes, undrained

1 c. elbow macaroni, uncooked

1 c. mozzerella

Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break sausage into small pieces. Add broth, stir-fry vegs, beans and tomatoes; bring to a boil. Stir in macaroni*; simmer on med-heat 8 to 10 minutes. Serve topped with cheese.

*Instead of cooking noodles in the stew, cook the noodles separately and them add them to stew. Then, if you have leftovers the noodles don't get mushy.

Chicken Stroganoff

This recipe is super easy to throw together but is very rich and yummy.

4 chicken breasts, frozen

1/2 C. butter

1 package Good Seasons Italian Dressing

Place all three ingredients in a crockpot. (Make sure to use frozen chicken breasts.)

Cook 4 - 6 hours.

1 package cream cheese

1 can cream of mushroom soup

Heat over low until melted, don't let boil. Mix together with chicken mixture. Serve over egg noodles.

Sizzlin' Chicken Skewers

Since we have moved, I have been so bad about sharing new recipes. For all of you, moms on the go, who don't have time to hardly think about what's happening in an hour let alone for dinner, I promise I will post some more new, fast family-friendly recipes soon! That is what I'm all about, so if anyone has any to share with me, I am always in need of fun, simple recipes! Here is a summer fav!

1/3 C. hot water

1/4 C. Kraft Teriyaki BBQ Sauce

1/4 C. peanut butter

1/4 C. soy sauce

1/4 C. chopped cilantro

2 T. honey dijon mustard

1 lb. chicken breasts, cut into thin strips

(I can't ever find Teriyaki BBQ Sauce, so I use regular and add some teriyaki sauce.) 

Mix water, BBQ sauce, peanut butter, soy sauce, cilantro & mustard in medium bowl with wire whisk. Pour half of the mixture into a bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinade. Refrigerate remaining sauce mixture for dipping.

Preheat grill to med-high heat. Thread chicken onto skewers in ribbon fashion; discard any remaining marinade in bag. 

Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce. Serve over top white rice and crushed peanuts.

Chocolate Star Cookies

1 3/4 C. Flour

1 t. Soda

1/2 t. Salt

1/2 C. Sugar

1 t. Vanilla

1/2 C. brown sugar

1/2 C. shortening

1/2 C. peanut butter

1 egg

2 T. milk

Cream sugar, vanilla, brown sugar, shortening, peanut butter, egg & milk. Add dry ingredients. Roll into ball, coat with sugar. Bake @ 350 degrees about 8 minutes. While warm, press Brach's Chocolate Stars into cookies. 

Chocolate Chip Ice Cream Sandwiches

 These are so fun to make and my daughter loved being able to put on the candy bits!

1/2 gallon vanilla ice cream, softened

1 roll refrigerated chocolate chip cookie dough

1 c. miniature chocolate chips

Line 13x9 inch baking pan with wax paper. Spread softened ice cream evenly in pan. Cover with plastic wrap. Freeze at least 4 hours. Preheat oven to 350 degrees. Shape dough into golf ball size balls and bake for 10 minutes. Using a 2 1/2 inch round cutter, cut ice cream into 8 rounds. Place 1 ice cream round on flat side of 8 cookies. Top with flat side of remaining cookies. Roll edges in chocolate chips. Wrap in plastic wrap and freeze for 4 hours before serving.

(To make it fun, use different flavors of ice cream and instead of chocolate chips choose any kind of candy that you like; mini m&ms, heath bits, peanut butter chips, Butterfinger bits.)

Easiest Cream Puffs!

These cream puffs are so easy to throw together and they are so yummy! 

1 sheet frozen puff pastry, thawed

1 C. cold milk

1 pkg. vanilla instant pudding

1/2 C. thawed cool whip

1 oz. semi-sweet baking chocolate

Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Cut into 9 circles with 3 inch cutter. Place on baking sheet. Bake about 10 minutes. Meanwhile pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in cool whip. Cover. Refrigerate 15 minutes.

Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry, cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve.

Waikiki Meatballs

8 T. cornstarch

2 C. brown sugar

2/3 C. vinegar

4 T. soy sauce

2 C. pineapple juice

2 C. water

1 can of diced pineapple

Mix cornstarch and brown sugar together in a medium saucepan. Slowly pour in wet ingredients, stirring continuously until well blended. Boil on med - high heat until sauce thickens stirring constantly. Combine meatballs and pineapple in crock-pot. Pour sauce over and cook on low until heated through. About 2 hours. Serve over white rice. 

Caramel-Pecan Snappers

3/4 C. sugar

1/4 C. shortening

1/4 C. butter, softened

1 t. vanilla

1 egg

1 3/4 C. all-purpose flour

3/4 t. cream of tartar

3/4 t. baking soda

1/4 t. salt

3/4 C. chopped pecans

36 caramels, unwrapped

2 T. milk

1 C. semi-sweet chocolate chips, melted 

Heat oven to 350 degrees. In a large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda and salt.

Shape dough into 1 inch balls. On ungreased cookie sheet, place balls 3 inches apart. with greased bottom of glass dipped into sugar, flatten ball slightly. Press 1 teaspoon pecans onto each cookie.

Bake 9 minutes or until set but not brown. Cool slightly, remove from cookie sheet to cooling rack.

In small microwavable b owl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with melted chocolate. Cool completely, about 30 minutes. 

Southern Red Velvet Cake

2 1/2 C. cake flour

1 1/2 C. sugar

1 t. baking soda

1 t. salt

3 T. cocoa powder

1 1/2 C. vegetable oil  (I normally substitute some of the oil with applesauce)

1 C. buttermilk, room temp.

2 eggs, room temp.

1 oz. red food coloring

1 t. vinegar

1 t. vanilla extract

Preheat oven to 350 degrees. Grease cake pans (3 - 9 in. rounds). In a large bowl, sift together the flour, sugar, soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, red coloring, vinegar and vanilla.

Using a stand mixer, mix the dry into the wet ingredients until just combined. Divide the cake batter evenly among the pans. Bake about 30 minutes.

Invert onto plate and then again onto cooling racks so cakes are right side up. Let cool completely.

Frost & sprinkle with pecans.

Cream Cheese Frosting 

1 lb. cream cheese, softened

4 C. confectioners sugar

2 sticks butter, softened

1 t. vanilla extract

In a standing mixer, fitted with the paddle attachment, mix cream cheese, sugar and butter on low speed until incorporated. Increase the speed to hight & mix until light and fluffy, about 5 minutes. Reduce the speed to low. Add the vanilla, raise the speed to hight and mix briefly until fluffy. Store in the refrigerator until somewhat stiff before icing. 

(This makes a ton of frosting, so use generously between layers.)

Molten Chocolate Cakes

4 squares semi-sweet chocolate

1/2 Cup butter

1 Cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

Preheat oven to 425 degrees. Butter four 3/4 cup custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. 

Bake 12 to 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. 

To Bake in Muffin Cups:

Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 9 minutes. 

To Make Ahead:

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed. 

Chocolate Chip Cookies

This recipe my mom has used ever since I was a kid. Whenever my friends would come over they would ask her to make them! They are amazing, soft and chewy. The perfect chocolate chip cookie. 

*This time I used mini semi-sweet chocolate chips and m&ms. But you can always use any type of your favorite chocolate chips. 

2/3 C. Shortening

2/3 C. Butter

1 C. Sugar

1 C. Brown Sugar

2 Eggs

2 tsp. Vanilla

3 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

1 Pkg. Chocolate chips*

Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs and vanilla. Cream very well. Stir in remaining ingredients. Drop dough by teaspoonsfuls 2 inches apart onto baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from cookies sheet.

Luna Salad

When you are invited to dinner and asked to bring a salad, here is the perfect solution! This salad is always a huge hit.  

12 oz. baby greens

3/4 C. house salad dressing*

1/2 medium red onion

4 oz. gorgonzola or feta cheese

4 oz. dried cranberries

4 oz. caramelized walnuts**

*House Salad Dressing

(This makes enough for two salads)

2 T. fresh-crushed garlic

2 T. Dijon mustard

1 t. salt

1 t. pepper

2 T. lemon juice

1/2 C. white wine vinegar

1 C. olive oil

**Caramelized Walnuts

(This prepares more nuts than the salad calls for so I keep extras stored in an airtight container and use them later)

3/4 C. water

1 C. sugar

1 T. vanilla

1 lb. walnuts

Heat together on low heat. Cook down, stirring every few minutes- this takes about 30 minutes to fully cook down. 

( Just a little hint: Bake the nuts for just a few minutes before cooking them down, it brings out a wonderful toasted nutty flavor.)

Sausage and Tomato Rigatoni

This is one of our favorite pasta dishes. It is very simple, quick and full of flavor!!

16 oz. rigatoni pasta

1.25  lb. Italian sausage, cut into chunks

1 small red onion, chopped

1/4 cup tomato paste

1/4 cup Kraft Sun-Dried Tomato Dressing

1/4 cup chopped parsley

1/4 cup Parmesan cheese

Cook pasta as directed on package.

Meanwhile, brown sausage in large nonstick skillet; drain. Stir in onions and tomato paste; cover. Cook 15 min. or until onions are tender and sausage is cooked through, stirring occasionally. Stir in dressing.

Toss sausage mixture with pasta. Sprinkle with parsley and cheese.

Triple-Layer Peanut Butter Brownies

Triple-Layer Peanut Butter Brownies

1 pkg. (19 to 21 oz.) brownie mix, prepared in 13x9-inch pan

1 cup cold milk

1 pkg. (3.4 oz.) Jell-O Instant Vanilla Pudding

1 cup creamy peanut butter

1/2 cup powdered sugar

1 1/2 cups Cool Whip (do not thaw)

3 squares Semi-Sweet baking chocolate

1/2 cup peanuts, coarsely chopped

1. Whisk milk and pudding for 2 minutes, while brownies are cooling. Add peanut butter and sugar, mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

2. Spread pudding mixture over brownies.

3. Microwave whipped topping and chocolate on HIGH 1 min. 30 sec., stirring every 30 seconds. Mix until combined. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers.