Tomatillo Cilantro Ranch

Ingredients:

2 to 3 large tomatillos, peeled and chopped 

3/4 bunch cilantro

pinch of cumin

1 lime, juiced or Tbsp lime juice
1 8-oz. pkg ranch dressing 

Instructions:
Blend in blender or food processor: tomatillos, cilantro, lime, cumin. add in dressing by making dressing according to the directions on the package (using less milk 3/4 cup milk not full cup). 

Cilantro Lime Rice

Ingredients: 

4 cups water

4 tsp. chicken bullion
1/4 bunch cilantro, chopped or 1 Tbsp dried

1 Tbsp. butter
1/4 cup lime juice

1 Tbsp sugar
2 cups rice

Instructions:
While bringing water to a boil add butter, cilantro, and chicken bullion. Once water comes to a boil add rice, cover and cook for 20 min at low. When the water is cooked out of the rice. Turn off burner. Add together lime juice and sugar, stir until sugar has dissolved, then pour over rice. Lightly stir in, not over mixing you don't want the rice to get mushy. 

Coving it with lid and let it stand until soft. 

Should be to sticky not mushy.   

Cafe Rio Sweet Pork

Ingredients:

5-6 lb. pork roast

2 12oz cans Dr. Pepper (do NOT use diet soda)

1 3/4 cup brown sugar

1 clove garlic, minced or 1 tsp garlic powder
7 oz. can chipotle chilies in adobo sauce
2 bottles of red mild taco sauce
1 tsp dry mustard

1 tsp onion powder
1 tsp cumin
1/4 tsp red chili pepper

salt and pepper

Instructions:
Place roast in crock-pot, cover half-way with 1 can of Dr Pepper and cook on low for 6 to 8 hours. Long enough that you can shred.  

After pork is done drain pork take pork out to shred.

Mix ingredients for sauce back into Crock-pot. Add Taco Sauce, garlic, onion powder, cumin, chili pepper, mustard, sugar, then dump the can of Chipotle into a strainer over the Crock-pot. I poured the Dr. Pepper over them to get all the sauce off of the chilies, then I tossed the chilies. I also rinsed out the can with Dr. Pepper for more adobo flavor. It has a fairly good kick to it, but if you LOVE it hot, then blend the chilies in the blender add in with sauce start with one chili until preferred heat.

Take out roast and shred, add back into sauce and cook for 2 more hours. Add to taco salad or burritos or how ever you would like it.

Zuppa Toscana Soup

Ingredients

•1 pound ground Italian sausage (you can also

use spicy)
•6 pieces bacon, cooked and crumbled
•3 garlic cloves, minced
•1/2 to 1 medium white onion, peeled and diced
•1.5 pounds or 5 to 6 large Yukon Gold potatoes diced
•6 cups chicken broth or stock
•2 to 3 cups chopped fresh kale
•1 cup heavy whipping cream
•Season with fine sea salt and freshly-ground black pepper, dried basil, dried parsley (if you like spicy you can season with red pepper flakes)
•Garnish with Italian cheese

Instructions:

Peel and dice potatoes, cook tell tender.
Brown sausage.
Crumble up the bacon if cooked (you can use a bag of real bacon bits). If it needs to be cooked, cook in microwave or in a pan then crumble.
I add bacon to sausage and cook together for a couple of mins then put to side. You can drain the grease off for healthier version.
I prefer to leave in for flavor.
Dice onion and sauté with a Tbs butter, add in minced garlic cook these together.
Drain potatoes.
Add cooked sausage, bacon, onions, to a stock pot or crockpot with drained potatoes.
Add 6 cups of chicken broth. Season with with salt, ground black pepper, dried basil, dried parsley. Cook until boiling, then add 1 cup heavy cream, and kale.
Cook until Kale is soft about 5 to 10 min.
Garnish with cheese

Coconut Curry Chicken

Ingredients:

4 Tbsp Coconut Oil

Bag of Chicken or 6 to 8 Chicken Breasts

Salt & Pepper (for taste Season as you go Chicken and Sauce)

1 tsp Garlic Powder

1 tsp Onion Powder

1 Tbsp Curry Powder

1 tsp Coconut Flavoring 

1/4 cup of Honey

2 Cans of Coconut Milk make sure its the sweetened kind

and a sprinkle of turmeric

Instructions:

Add coconut oil to the skillet and cook chicken, season while cooking.  After chicken is cooked remove chicken from pan and dice. while dicing add coconut milk to skillet whip in seasonings (Garlic, Onion, Curry Coconut Flavoring, Honey, Salt and Pepper) add diced chicken and let simmer for about 5 min then taste and make sure its to your liking. Add more seasoning if needed. 

Add as Garnish Coconut flakes, and cashews   

 

Burrito Pie

INGRIDENTS

2 lb of Ground Beef

2 tsp of Onion Powder

2 tsp of Garlic Powder

Salt and Pepper and to your liking

1 Lrg can of Sliced Black Olives (optional)

1 Lrg can of Green Chiles 

1 Can of Diced Mexi Style Tomato's 

1 Jar of Taco sauce or Package,  

1 can of Tomato Sauce (only if using packet of taco seasoning)

2 small cans of Refried Beans or 1 Large can

6 to 8 Tortillas  

Shredded: Cheese Colby, Cheddar, & Pepper Jack

INSTRUCTIONS

In large skillets, brown ground beef,  add in garlic, onion, salt and pepper. After meat is brown add in green chilies refried beans, diced tomato's and taco sauce or (taco seasoning, with tomato sauce).  After cooking the meat mixture pre heat oven to 350. In a large oven dish, you can use a cheesecake pan and I like to grease pan with lots of butter. Layer Tortillas first, then meat mixture, olives, cheese, tortillas and just keep going until you are out of meat finish with cheese. Cook for 30 to 45 mins or until hot all the way through. Serve with sour cream or ranch! 

Monkey Bread

Prep Time: 10 mins    Rise Time: 10 hours (over night)  Cook Time: 30 Min

INGREDIENTS

20 Rhodes rolls or any type of frozen rolls

1 pck (3.5 oz) Cook & Serve Butterscotch pudding mix

3/4 Cup Brown Sugar

1/2 Cup of Melted Butter (1 stick)

Chopped, halfed, or whole Walnuts

INSTRUCTIONS

Grease bunt pan. Add butter and brown sugar together in a separate bowl, melt in the microwave together to melt. In bunt pan line up rolls and layer with dry pudding mix and  nuts, pour sugar, butter mixture over and between the rolls as you are layering. Let rise over night if you want it in the morning or through out the day if you want it at night. Just plan on enough time to rise before you cook. Pre heat oven to 350, cook for 30 min or until bread is not doughy ...

Sweet Breakfast Crepes

INGREDIENTS:

1 Cup of flour

3 Tlbs Sugar

1 1/2  Cup of Milk

4 Tlbs Melted Butter

4 Large Eggs

1/2 tsp Vanilla

INSTRUCTIONS:

In a blender mix in eggs, milk, vanilla, and sugar blend together. Then add Flour after you mix together all the ingredients, add Melted butter. Butter should break up and look like crystals mixed in. Poor on hot griddle, into a circular form. I like to rotate the griddle so that the batter thins out and makes a wider circle. Keep making until batter is gone. Then refrigerate what is left over and does not get ate.

Additional INGREDIENTS:

Bananas, Strawberries, Blueberries, Raspberries, Nutella, and Whip Cream...Ext..

 

SOUR CREAM BANANA BREAD

Servings : 3 Large Bread Pans    Prep Time : 10 Min    Total Time : 1 hr 10 min

INGREDIENTS

1 Cup Butter softened (2 sticks) 

1 Cup Brown Sugar

1 Cup White Sugar

4 Eggs

2 tsp Baking Soda

1 Salt

2 Cup mashed Bananas, about 6 large

1 Cup Sour Cream

2 tsp Vanilla

1 Cup Chopped Walnuts

1 Cup mini Chocolate Chips or as many as you want...

INSTRUCTIONS

Preheat oven to 350 degrees. Grease pans, 3- 9" bread pans or 2- small for 1- 9".  In a large bowl, cream together the butter with sugar until light and fluffy, add the eggs and mix well, then add the bananas and sour cream with vanilla. Add in flour banking soda, & salt in to the batter. When mixed add your desired amount of walnuts and chocolate chips. Pour in batter to pans so pans are 3/4 full. Bake for 50-55 min or until stuck with a tooth pick and comes out clean do not over bake. Bread will have a crack down center and bounce back with no softness in center.

 

 

Creamy Tortellini Sausage Soup

Ingredients

3-32oz boxes of chicken broth

1 package of turkey Italian sausage

1 20oz package of three cheese Tortellini 

1 1/2 cup of chopped carrots

1 can of diced tomatoes w/olive oil garlic

1 cup of chopped celery

2.5 cup of heavy cream 

1 8oz package of cream cheese

Italian seasoning

salt and pepper

garlic powder 

onions powder

1/2 cup chopped spinach, frozen or fresh

croutons

shredded Italian six cheese mix

Instructions

In large sauce pan (6 quart) big enough for lots of soup dump in the chicken broth from the box's
and get it boiling. In a frying pan brown up the sausage season a little with Italian seasoning salt and pepper, garlic powder, and onion powder. while the sausage is browning and the broth is getting to a boil. Cut your carrots and celery, add it to the broth with the can of diced tomatoes and a bit more seasoning this time a little more generously. cook until just about soft, then add in sausage and tortellini's. Cook for about 5 mins then add in heavy cream, cook for another 5 min then add in the cream cheese and spinach, when tortellini's are done. when served add in croutons and cheese    

White Chili with Avocados

Recipe from Kamey Hope

Ingredients
1/2 cup butter
2 large chicken breasts
1 can green chilies
1 Tbs Cilantro
1 tsp Cumin
1 tsp chili powder
1 can corn
2 cans white beans
2 cans chicken broth
1/2 package of McCormick chicken taco seasoning
Diced avocados
Garnishes; sour cream, corn chips, and cheese.

Directions
Cook in crock pot 1/2 cup butter and 2 Chicken Breast diced up. Add 1 can of green chilies and season with cumin, cilantro and chili powder. Cook for about 1 1/2 hours until chicken is done. Add 1 can corn, 2 cans a white beans, 2 cans of chicken broth and 1/2 pacage of McCormick chicken taco season pack. Cook for another hour and a 1/2. When done add diced avocados to each bowl. You can also add chips, cheese and sour cream depending on your preference of garnishes.

Doc's Chili (Biggest Loser)

1 1/4 lbs ground turkey or turkey sausage
3 c. chopped yellow onion
3 c. diced tomatoes (28 oz)
1 1/2 c. pinto beans (15 oz)
1 1/2 c. black beans (15 oz)
1 1/2 c. chicken broth
2 Tbsp chopped garlic
2 Tbsp chili powder
1 Tbsp chopped fresh oregano
(or 1 tsp dried oregano)
1 tsp ground cumin
1 tsp mustard powder

Crockpot Creamy Tortilla Soup

Ingredients

4 chicken breasts
16oz Fresh Salsa
1/2 cup butter
1 1/2 tsp cumin
1/3 cup fresh chopped cilantro leaves
2 cans cream of chicken soup
1 cans of corn or two cups frozen corn.
2 cans black bean
1 soup can water
1/3 of a can of old elpaso red enchilada sauce.
This was not part of the recipe I just added it accidentally thinking it was green enchilada sauce. Since I did not have a can of green chilies for my on add, but adding it I felt it added a great flavor. Since I think it needed something else.
salt and pepper for taste.
Tortilla chips
Cheddar cheese

Directions

Add butter, chicken, 1/2 tsp cumin plus some of the cilantro leaves crockpot. Cook for two hours or until chicken is cooked and tender not dry. Then cut or shred chicken add rest of cumin and cilantro, beans, corn, salsa, red enchilada sauce, cream of chicken, and water. Cook for another two hour. Serve with Tortilla chips and cheese!!!

Fried Zucchini

Picture coming soon

Ingredients
Instant Potato Flakes
Two eggs beaten
Zucchini sliced in to rounds
Salt
Pepper
oil

Directions
Take a frying pan add just enough oil to cover bottom of pan. Take zucchini rounds cover with egg that's been beaten Then cover with potato flakes. Place in hot oil salt and pepper, turn over when golden brown and salt and pepper other side. Zucchini is done when golden brown on both sides. After cooking place on a plate with paper towel to suck up oil to reduce fat. Here is some other Ideas to reduce fat use olive oil when cooking use less salt or salt after to preference.

The Succulent Cookie Salad

Recipe by Stacy Jewkes

Ingredients
2 Large packages of vanilla pudding
1 Quart buttermilk
1 Large cool whip
2 Large cans of mandarin oranges
2 Large cans of crushed pineapple
2 Packages of fudge striped cookies

Directions
Mix pudding in to Buttermilk add fruit and 1 1/2 packages of cookies then fold in thawed cool whip. Cover and refrigerate until ready to serve. Makes a big bowl!
This is a fun salad to dress up, by putting it in individual bowls, add a couple of mandarin oranges and a cookie.

Snow Cups

Its a fun season treat. Something the kids will enjoy making with you. Make sure you get really clean and snow packing snow. (some people might think this is very unsanitary) but how many of us ate snow when we were kids and some of us are steel kids at heart.

Ingredients

snow balls

cups

kool aid (Make with not as much water as directed a 1/4 less )

Directions

Let the kids make snow balls and pack them in cups. Then pour kool aid on to snow cups. Then enjoy them!

The Perfect Pumpkin Cookies

Recipe By Carol Jewkes

Ingredients

2 c sugar

1 small can pumpkin

1 c butter

4 c flour

2 tsp baking powder

2 tsp soda

1/2 tsp salt

2 tsp Cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

add nuts & chocolate chips if desire.

Mix well together 350* 11 Min. or until spongy, still very soft (just before golden)

Grandma's Zucchini Bread

Ingredients

(Beat together)

2 cups white sugar

2 cups brown sugar

6 eggs

2 cups oil

2 Tbsp. Vanilla

(add in and mix)

4 cups grated zucchini

(Mix dry ingredients together then add in to the wet ingredients)

6 cups flour

1 tsp soda

1 tsp baking powder

2 tsp salt

1 tsp cloves

1 tsp nutmeg

1 Tbsp Cinnamon

1 to 2 cups pecans

1 bag of chocolate chips

(Spoon in to greased bread pans about 3/4 full it makes about 13 little pans. cook at 350 until nice and sponge.)

Corn Chowder

Ingredient

6 diced potatoes

2 cups diced carrots

1 cup celery

1/4 cup bacon pieces

half an onion chopped

1 Tbsp garlic powder

2 Tbsp parsley

salt and pepper

2 cans corn

3 cans cream corn

1 quart half and half

1 cube of butter

1/2 cup flour

Directions

Boil potatoes, carrots, and celery in big sauce pot. When soft drain most of water add onion, garlic powder, parsley, salt, pepper, corn, bacon, and half and half, bring to a boil. In skillet melt butter add flour to make rue add to soup to thicken.

Lemonade Pie

Recipe by Kalley Hardman

Ingredients

3 Gram cracker crust pie shells

1 12 oz pink lemonade concentrate you can also use

(Raspberry Lemonade, or even limeade)

1 16 oz sour cream

2 14 oz sweet and condensed milk

(Beat together) then (fold in)

1 16 oz tub of cool whip

Fill in shells with filling. Decorate top with raspberries and a twist of lemon or lime, or plain cool whip, or colored. This makes a great party desert.

Chicken Enchiladas with Sweet Rice.

Ingredients

4 large chicken breasts

1 pack taco seasoning

two 4 oz cans green chillies

19 oz can of green chili enchilada sauce

1 cans cream of chicken soup

16 oz sour cream

1 pack of tortillas

4 cups of shredded cheese ( Cheddar, Colby, or Monterrey jack )

Directions

Cook chicken ether by boil or fry pan add 1/4 of taco seasoning to season chicken when fully cooked cut it up. Put chicken in bowl add 1/2 cream of chicken soup, add can of green chillies, add 1/2 of sour cream, and add 1/2 of taco seasoning that's remaining. Mix chicken mixture together. Spreed enchilada sauce in bottom of greased 13x9 pan. Put spoonfuls of chicken mixture with cheese in tortillas, roll up and lay in 13x9 pan. You should be able to lay at least 10 in pan. In separate bowl add the rest of seasoning, green chillies, sour cream, and cream of chicken mix together add to top of enchiladas then sprinkle cheese on top. cover and cook for 45 min - 1hr until cooked all the way through.

Sweet Rice

Ingredients

1 can corn

1 can black beans

1 cup rice

1/2 packet of fiesta ranch dip

1 cup of brown sugar

1 can of diced green chillies

2 Tbsp of water

Directions

Cook rice until just about done. In fry pan grill corn, beans and green chillies, add seasonings to pan mixture with 2 Tbsp of water. Add sugar, mix well, add rice to corn and beans cook for 5 Min's or until rice finishes cooking.

Dutch oven pineaple upside down cake.

Ingredients
1 vanilla cake mix
2 cans of pineapple chunks
1 cup of brown sugar
3 eggs
1/3 cup of oil
1/3 cup of pineapple juice
1 1/2 cup of water
2 tbsp oil

Directions
Grease dutch oven. Pour 2 Tbsp oil in dutch oven. Heat dutch oven, while dutch oven is heating, mix cake mix with water, oil, and eggs. Spread pineapple in bottom of the dutch oven then pour in pineapple juice, sprinkle the brown sugar and last add the cake mix on top. with the dutch oven already hot, it should cook all around. If cooking on camp chef turn on low, add some hot coals to top of led add let cook for about 25 min or until it smells so yummy you cant wait to have some then check it to see if it is done. When done it should me spongy, the color still could be really light and that's OK. Dish is better when eaten warm.

Fiesta Chicken Salad

Ingredients

3 Tbls of oil

1 can corn

1 can black beans

1 13 oz can chicken

1/2 pg fiesta ranch seasoning packet

avocados

tomatoes

cheese

bag of salad

bag of Deretoes

southwestern ranch dressing by Light house

Directions

Using frying pan, add oil, corn cook for two to three mins then and beans so that beans don't get to soft, cook that for two three mins. then add chicken and fiesta ranch seasoning pk stir and cook for five mins. Cut up avocado and tomatoes, add all the fixings to salad the way you like it.

Zucchini Casserole

Ingredients
1 c. thinly sliced Carrots
6 c. thinkly sliced Zucchini
1/4 c. chopped Onion
1 can Cream of Mushrrom Soup
1 c. Reduced fat Sour Cream
6 oz. package of Stove Top Stuffing
1/2 c. butter
This is also really good with chicken, Just mix in with veggies.

Directions
Cook carrots, onion, zucchini together until tender. melt butter and mix with Stop Top Stuffing. Put half of crumbs in bottom of dish. Mix soup and sour cream together with vegtables. Add to top of dressing mixture. Add other half of stuffing mix to top of vegtables. Bake 30 min. at 350◦ or until bubbly.

Simon Chicken

Ingredients

4 Chicken breasts - cut in half

Sliced Swiss Cheese

1 can Cream of Chicken soup

1/2 can milk

6 oz. box of Stove Top Stuffing

3/4 C. Water

1/4 C. Butter

Directions

Arrange chicken breasts in bottom of 13x9 pan. Place swiss cheese on top of chicken. Mix together cream of chicken soup and milk. Pour over cheese. Warm together butter and water until butter is melted. Combine with Stove Top Stuffing. Sprinkle over top and cover with tin foil. Bake in oven at 350◦ for 60 min. or until bubbly. Remove tin foil 15 min. before done. This is a nice meal to put over rice.

Spring Spinach Salad

Ingredients
1/2 bag spinach
1/2 bag romaine
1 container of strawberries
1 avocado
1 apple
1 c candied pecans (whole or chopped)

Candied Pecans
1/2 c. brown sugar
Pinch of cream of tartar
2 Tbsp. water
1/2 tsp vanilla, maple, or butterscotch flavoring.
1 c. pecans (chopped or halves)

PREPARATION:
Combine sugar, water and cream of tarter in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is a deep amber color, occasionally swirling pan (about 7 minutes). Remove from heat, immediately stir in pecans. Quickly pour mixture onto prepared backing sheet that has been sprayed with nonstick vegetable oil. Cool completely. Break candied pecans apart. Makes about 1 cup.

Poppy Seed Dressing
3/4 cup sugar1 tsp dry mustard
1 Tbsp poppy seeds
1 tsp salt
1/2 c. vinegar
1 c. Vegetable Oil

PREPARATION:
Combine all ingredients in quart bottle and shake.

Sweet Bourbon Salmon

INGREDIENTS
fresh salmon skinned and de-boned

Marinade
4 cups pineapple juice
1/8 cup soy sauce
1 1/4 cup brown sugar
1 Tbsp onion powder
1 Tbsp garlic powder
2 Tbsp cracked pepper
1 cup olive oil
1/4 cup bourbon

DIRECTIONS
Cut salmon into small steak size pieces about 6 oz. Mix ingredients listed above to make the marinade. Marinade salmon for 24hrs. When ready to cook, cook either on the BBQ or grill in fry pan. When cooking, baste the marinade on salmon throughout cook time. After, use the rest of marinade by cooking it in sauce pan to cook out all alcohol and any raw fish drippings. Drizzle over salmon as needed.

Chocolate peanut butter squares

INGREDIENTS

1 cup butter
4 cups confectioners' sugar
3 cups peanut butter
1 1/2 cups graham cracker crumbs
3/4 cup butter
1 cup semisweet chocolate chips
1 cup milk chocolate chips

DIRECTIONS
Melt 1 cup butter or margarine over low heat. Remove from heat and stir in confectioners' sugar completely. Then add the peanut butter and graham cracker crumbs. Spread mixture in a large cookie sheet pan. Pat down evenly.
To Make Topping: Melt together ¾ cup butter or margarine with chocolate chips in sauce pan on low heat. Spread this mixture over peanut butter mixture. Refrigerate 1/2 hour. Cut into squares

Broccoli Craisins Salad

Ingredients

2 bags of broccoli slaw (you can find it at any walmart in the produce section)

1 broccoli bunch

1 head of cauliflower

1 pg of craisins (cherry flavor)

1 pg of cooked crumbled bacon

1 cup chopped pecans

Dressing

1 cup sugar

4 Tbsp vinegar

2 Tbsp lemon juice

2 cup mayonnaise

Shepherds Pie

Ever wonder what to do with left over mashed potatoes? Instant potatoes works great as well for a quick meal.

Ingredients

1 Lb ground beef

1 can of green beans

1 can of tomato soup

4 cups mashed potatoes

2 cup graded cheddar cheese

Directions

Brown hamburger, then rinse the grease out. Layer green beans over meat (don't drain water from beans). Next, layer tomatoe soup over the beans. Simmer on low until sauce is cooked down. Layer the mashed potatoes on top in skillet. Then sprinkle with cheese. Cover until cheese is melted.

Chicken Pillows

Chicken Pillows
4 to 6 chicken breasts
2 diced green onions
1 Tbsp butter or margarine
1/2 cup mushrooms, chopped
1/2 cup celery, chopped
1/8 tsp salt
1/8 tsp pepper
1/2 tsp dried rosemary
1/2 tsp garlic powder
2 Tbsp milk
1 8oz pkg cream cheese - softened
3 can crescent rolls
1 box stove top stuffing, crushed
1 egg
1 can cream of chicken or pkg chicken gravy

Directions
Cook chicken on stove with skillet, season to liking, chop into small pieces and dump in a bowl. In skillet add the butter, cook celery, onions, and mushrooms, add seasonings. Sautee until celery is soft then add to chicken. Finally, mix milk and cream cheese together and add to chicken. Separate crescent rolls in to squares and pinch together. Place a heaping spoonful of chicken mixture in center of dough, fold up four corners and pinch together to make pillow. Beat egg, brush over pillows, sprinkle stuffing over pillows. Bake at 350 for 45 minutes. Make gravy or chicken soup to serve over pillows (When making soup add only half can milk).

Breakfast Casserole

Recipe by Brianna Vansleeuwen

Breakfast Casserole
1 pkg. southern style hasbrowns
2 c. grated cheddar cheese
1 dozen eggs
1 4 oz. can ortega green chiles
1 can cream of mushroom soup1-2
c. grated swiss cheese
Ham, thinly sliced

Brown hash browns, spread in bottom of 9x11 pan, sprinkle cheddar cheese on top. Scramble eggs, when finished cooking, mix in soup and chilies. Spread on top of other layers. Place thinly sliced ham overlapping across top. Sprinkle swiss cheese over top of all. Bake 45 minutes at 325 degrees. Let sit at room temperature for 1/2 hour before serving.

Chicken Noodle Soup over Mashed Potatoes

Ingredients

4 chicken breasts (cooked and cut into small pieces)

1/2 cut onion

12 c. water

Chicken Bouillon
2 cans Cream of Chicken Soup

1 1/2 Tbsp. Curry powder
1 tsp. Sage
2 tsp. Parsley
1 tsp. Garlic powder
Salt to taste
Pepper to taste

2 c. cut carrots

2 c. cut celery

1 c. peas

1 c. diced mushrooms

noodles (Use your judgement on the amount of noodles added to soup. I like the Reames Homestyle frozen egg noodles)

Potatoes (one potatoe per person)

Butter

Directions

Peel and cut potatoes. Boil them in water until very soft. Grill chicken in fry pan, season with salt, pepper, and 1/2 onion. Cook until chicken is nice and tender and the onions are sauteed. As chicken is cooking, add to a big pot the water, cream of chicken soup, chicken bouillon (read directions of bouillon), salt, pepper, curry, sage, parsley, and garlic powder. Then add carrots, and celery to the water. Cut up chicken and add the hole contents of fry pan in to soup (onions and flavor). When the carrots are almost finished add peas, mushrooms, and noddles. When potatoes have finished cooking add butter, a little milk, salt, and pepper and mash to a fluffy texture. When soup is ready to serve, put a spoon full of potatoes in the bottom of your bowl then pour soup over mashed potatoes. Yum, Yum!

Pecan Apple Pork, With Poppy Seed Dressing.

Pecan Apple Pork

4 thick cut pork loins
2 apples cut into pieces
1 c. glazed pecans (make glazed pecans (see recipe below) or buy Emerald glazed pecans "pecan pie")
1 c. poppy seed dressing

PREPARATION
Grease skillet. Lay pork in pan and cook on high to sier pork. Then turn down to medium. Cover with cut apples and pecans. Pour in dressing and cook untill pork is nice and tender. DO NOT OVER COOK!

For a side salad
You can cut up some extra apples, use some pecans and poppy seed dressing for an great salad.

Glazed Pecans
1/2 c. brown suger
Pinch of cream of tartar
2 Tbsp. water

1/2 tsp vanilla, maple or butterscotch flavoring.
1 c. pecans (chopped or halves)

PREPARATION:
Combine sugar, water and cream of tarter in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat; boil without stirring until syrup is a deep amber color, occasionally swirling pan (about 7 mintutes). Remove from heat, immediately stir in pecans. Quickly pour mixture onto prepared backing sheet that has been sprayed with nonstick vegrable oil. Cool completely. Break candied pecans apart. Makes about 1 cup.

Poppy Seed Dressing
3/4 cup sugar
1 tsp dry mustard
1 Tbsp poppy seeds
1 tsp salt
1/2 c. vinegar
1 c. Vegtable Oil

PREPERATION:
Combine all ingredients in quart bottle and shake.

Chicken Tortilla Soup

INGREDIENTS
1 clove garlic, 1 tbsp. minced garlic or minced dried garlic or garlic powder
1/2 onion, chopped
3 Tbsp. margarine
2 Tbsp. flour
3 (14 oz.) cans chicken broth

4 c. Water

Salt to taste

Pepper to taste
4 c. half-and-half
1 (10.75 oz.) can condensed cream of chicken soup
1 c. fresh salsa
1 (15 oz.) can corn
2 (15oz.) cans of white beans

1 (15 oz.) can of black beans

5 boneless, chicken breast halves cooked and chopped into pieces
2 tsp. ground cumin
1 (1.27 oz.) packet dry taco seasoning
3 tablespoons chopped fresh cilantro

4 Limes (optional)

1 Avocado sliced (optional)
16 oz. tortilla chips (hint of lime tortilla chips or ranch doritos work great)
8 oz. shredded Monterrey Jack cheese

DIRECTIONS
In a large pot over medium heat, saute the garlic and onion in margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the water, cream of chicken soup, chicken, salsa, corn, beans, chicken, cumin, taco seasoning, salt, pepper and 2 Tbsp. cilantro. Squeeze 1 lime into soup. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls and ladle in soup. Slice remaining limes. Top each bowl with cheese, avacado, cilantro and limes. Serve.

Trying something new...

We are trying something new and I would like some input on how you feel about the idea.
The plan is to post a recipe a week. Something that our family enjoys or goes great with the season.
The reason of this page is that I was going to just email some recipes to some people who asked for them and then thought thist would make a good blog page. Please contribute as you wish. If you post a recipe in the comments, I will copy it and make it an actual post.