Chicken Tortilla Soup

Mmmm...So comforting this soup is.  I kind of make it up as I go, so I'll estimate the best I can.


Posted by Anjanette, Inspired by my sister-in-law Christy.


Ingredients:
2 Cups cooked chicken, cut into small chunks (I use left-over rotisserie)
1 32 oz. box of chicken broth
4 cups water
2 boillion cubes (chicken)
1/2 onion chopped
1 can pinto beans (you can do more, but that's all my hubby will tolerate)
1 can whole kernel corn, or 1 1/2 cups frozen corn
1 can of diced tomatoes (go organic if you can, or if you really like it spicy go Rotel)
Taco Seasoning (1 pkg, or 2-3 TB)
Dry Ranch powder (1 pkg or 3+ TB)
1 t. Cumin
1/2 bottle of salsa verde (I usually find what I want here not in the salsas, but up high on the shelf near the mexican food)
salt to taste (though many of the ingredients have salt, so be careful at first)

Toppings:
Must have: Tortilla chips crushed
Optional: Sour Cream, shredded cheese, green onions, hot sauce, jalapenos

Directions:

Put all of the ingredients (not the toppings) in a large soup pot.  If it isn't going to cook for a while (like an hour or more) then soften the onion first before putting in the pot.

After it is heated well, taste for proper seasoning.  This should have a robust flavor, and not taste like warm chicken broth.  So, if you have extra dry ranch seasoning, taco seasoning, then feel free to add more slowly.  You can also play around with some cumin and salt, but don't overdo it.

When ready to serve put in bowls, put crushed chips on top, and offer the other toppings.

Sausage Rice Casserole

Mmmmm....One of my favorite comfort food recipes.  It's one of my favorites to bring to new moms too.  It's easy, it's cheap, it's comforting, and it isn't spicy.   


Posted and created by Anjanette S.


Ingredients:

1pkg. Sausage

1/2 onion diced

4-8 oz fresh mushrooms sliced

1 can cream of mushroom soup

2 cups cooked rice (or more if you prefer)

Topping: shredded cheese or crushed crackers with melted butter (whatever you like)

Brown the sausage with the onion, add the mushrooms and soften.  (if overly greasy, drain)  Mix with soup and rice and put in square casserole dish.  Cover with topping and cook for 30 minutes at 350 until heated through.

Spicy Pretzels

Here's one of those "everybody wants" kinds of recipes.  They're spicy, but you can omit the red pepper if you have kids or wimpy taste buds.


Posted By: Anjanette S.  Given by my mother-in-law, but source unknown.


1 lb. pretzels (the smaller sticks or twists)
1/2 c. canola or vegetable oil
1 pkg. dry ranch mix
1/2 tsp garlic powder
1/2 tsp. lemon pepper
1 tsp red or cayenne pepper

Mix the oil and dry seasonings together in a bowl.  Pour pretzels into a gallon zip-bag, and pour the mixture over the pretzels.  Seal and mix to coat.  Turn a few times in an hour to make sure all of the mixture is evenly distributed and not pooling on the bottom.  After an hour or so, pour into a bowl to serve, or store in an air-tight container.

Sweet and Savory Beef

How do I measure success?  My husband asks to take this for lunch the next day, and refers to it as, "mmm...that meat!"  


Posted by Anjanette S. and inspired by The Crockpot Lady


1 2-lb. roast beef of some sort, or stew meat chunks (cheap cut ok for this)
1 can of cranberry sauce (whole or jelly)
1 envelope Lipton onion soup mix
1/4 cup reduced sodium real soy sauce
2 TB Italian dressing

Season both sides of the meat with salt and pepper and place in large pan.  Mix the sauce ingredients together and pour over the beef.  Cover with foil and bake 1 hour at 325 degrees, then reduce temp to 300 for 1 hour and then 275 for 2-3 hours or until it can be easily pulled apart with a fork.  If towards the end, the sauce is starting to turn too dark and stick to the side of the pan, scoop it out into a bowl and save until the meat is done and pour it back over the pulled-apart beef.

Green Bean Bundles

I've had these from Andrea before, and they are fabulous! 


Posted by Andrea H.

2 cans whole green beans (you can use fresh green beans but you need to steam them before using)

1 lb. bacon

1 stick butter

1/2 C brown sugar

Garlic Powder to taste

Cut strips of bacon in half.  Wrap bundles of 6-8 bean with bacon and secure with toothpick. Place in a 9 x13 baking dish.  Melt butter and mix in brown sugar and garlic powder.  Pour butter mixture over the green bean bundles.  Bake at 350 degrees for 30 minutes.

Glazed Salmon

Posted by Andrea H.

The girls and I don’t really like fish but this is a recipe that we like!  It’s easy and has become a family favorite!


1/3 cup packed brown sugar
1/4 cup unsweetened pineapple juice (I just use juice from a can of pineapple and then serve the pineapple with dinner)
2 Tbsp soy sauce
4 salmon fillets (6oz. Each) (I buy frozen salmon fillets at Sam’s)

Line a 15in X 10in X 1in baking pan with foil; grease the foil.  Set aside.  In a small bowl combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan.  Spoon sauce mixture over fish.

Bake uncovered at 350 degrees for 20-25 minutes or until fish flakes easily with a fork; baste frequently with pan juices.

Yields: 4 servings

Classic Thumbprint Cookies

I like making a variety of Christmas cookies.  I stick to the same ones most years, but occasionally something new sounds worthy of trying.  I like this one so much (first year to make), that I'm making them again this week to force on my family.  I doubt they'll mind.  I made a few changes, one because of what I had on hand, and also because I really wanted some almond taste.  I will note my changes.


Posted by Anjanette S., From "Smucker's" recipe website.

Ingredients:

•	Crisco® Original No-Stick Cooking Spray
•	1/2 cup firmly packed brown sugar
•	1 Crisco® Butter Shortening Sticks, cut into slices
OR	1 cup Crisco® Butter Shortening (1/4 c. crisco, and 3/4 c. butter, unsalted).
•	3 large eggs, separated
•	2 tablespoons water
•	1 1/2 teaspoons vanilla extract (3/4 tsp REAL vanilla extract, and 3/4 tsp almond extract)
•	1/4 teaspoon salt
•	2 cups Pillsbury BEST® All Purpose Flour
•	2 cups finely chopped pecans (use your food processor)
•	1 cup Smucker's® Strawberry Preserves, or any Smucker's® Preserves, Jam or Jelly of your choice (I used Hallam's just fruit Cherry jam.  It tastes like cherry pie filling, with no added sugar!  It's made in the Ozarks, so if you're in MO or near a Food Pyramid in OK, you might find it, and it is sooo worth it!  And only 6 carbs per serving, not bad for a diabetic child, who's quite enjoying it on PBJ this week.  Also, Cherry and Almond extract go together).

Directions:

1	HEAT oven to 350°F. Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
2	BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour on low speed until well blended.
3	BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie. (I did half as stated, and the other half, I skipped the egg and nuts and rolled them in powdered sugar instead).
4	BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon preserves into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Cool on baking sheet for several minutes. Remove to wire rack to cool completely.