Slow Cooker Chicken Tortilla Soup

this is from allrecipes.com, rated 4.5 stars by 1152 reviewers. its a family favorite! toppings we enjoy on it included: shredded cheese, sour cream, salsa and guacamole. keeps very well in the fridge and reheats great for leftovers.

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in 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 setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup. *a note. i have made this many times and finally wised up to a few things. it tastes better if 1) i cook it on high for 3-4 hours and not use the low setting. my chicken looks disgusting if i cook it for 8 hours. and 2) i don't add cilantro to the soup while it is cooking. it over-powers the taste and i much prefer a generous handful of the fresh stuff on top of my soup in my bowl.

General Tso's Chicken

from Everyday Food Oct.08 issue. its part of a section about making popular take-out items lighter and cheaper at home instead of eating out. travis has declared this his favorite meal ever. fantastic flavor!!

recipe info: serves 4 total time 45minutes

1 1/4 cups long grain brown rice
1/4 cornstarch, divided
1 lb snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 tsp grated peeled fresh ginger (i did 1 tsp ginger powder)
3 tbsp brown sugar
2 tbsp soy sauce
1/2 tsp red-pepper flakes
2 large egg whites
coarse salt and pepper
1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
2 tbsp vegetable oil, such as safflower

1- cook rice according to directions. meanwhile, in a large bowl, stir together 1 tbsp cornstarch and 1/2 cup cold water until smooth. add snow peas, garlic, ginger, soy sauce, brown sugar and red-pepper flakes; toss to combine, and set aside
2-in another bowl, whisk together egg whites, remaining 3 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp pepper. add chicken, toss to coat.
3-in a large non-stick skillet, heat 1 tbsp oil over medium-high. lift half the chicken from the egg-white mixture (shaking off excess), and add to skillet. cook, turning occasionally, until golden., 6-8 minutes. transfer to plate; repeat with remaining oil and chicken, and set aside (reserve skillet)
4-add snow pea mixture to skillet. cover; cook until snow peas are tender and sauce is thickened, 3-5 minutes. return chicken to skillet (with any juices), toss to coat. serve with rice.

Raspberry Lemonade Slush

6 cups hots water
4 cups sugar
1 12 oz can frozen lemonade concentrate
1 16 oz can crushed pineapple with juice
2 10oz bags frozen raspberries
2 liters gingerale or lemon-lime soda

mix hot water and sugar together until sugar is dissolved. add lemonade, pineapple, and raspberries and stir until well mixed. freeze overnight. serve with desired amount of ginger ale or soda. makes 10-12 servings.

*a note. take out one hour prior to serving as the mixture is more "slushy" when its time to serve.

Seven Layer Taco Dip

from allrecipes.com 793 reviewers gave it 5 stars, its a winner! if i'm in a hurry, i'll omit the chopped tomatoes because, next to the salsa, it seemed a tad redundant.

• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives

Black Bean Salsa

from my friend Sonja Glick. This is fantastic stuff, be prepared to break out lots of tortilla chips to dip with!

1 15oz can black beans, drained
1 15oz can corn, drained
1 red pepper
1 green pepper
1 yellow pepper
1 purple onion
1 garlic clove, minced
1 tsp cilantro (i prefer generous amounts of fresh cilantro)
1/4 cup olive oil
4 tbsp red wine vinegar
1 tsp fresh lime juice
salt and pepper to taste

seed and dice peppers. chop the onion. combine peppers, onion, corn, garlic and cilantro. toss to mix. add olive oil, vinegar and lime juice. salt and pepper to taste, toss again and add beans lastly.

*a note. this is great freshly made or can be chilled for a few hours prior to serving. this can keep for a day or 2 in the fridge, after that the beans get mushy and all the liquid pools in the bottom. its best to eat the day you make it.

Wonderful Apple Dip

this recipe came from my friend Christy Miller who says she got it from Jenny Salter and well, once you taste it, you'll see how easy it is to share this recipe! and might i recommend pink lady apples or if they are in season, honey crisp apples are well worth the price.

8 oz cream cheese, softened
1/2 cup brown sugar
1/4 white sugar
1 tsp vanilla
1/2 bag toffee bits

stir together until very smooth. keep in fridge and keeps up to a week.

Chicken Salad Sandwich

i really like that this recipe calls for both mayo and mircale whip, they both bring different flavors and they meld together nicely.

6-8 chicken breasts, cooked and cubed
1 cup chopped celery
2 tsp chopped onion
1 cup mayonnaise
1/4 cup miracle whip
2 tbsp chicken stock
1 tsp salt

can add:
toasted silvered almonds
sliced purple grapes
dill
seasoning salt

serves approx 40 medium croissants

*a note. i always add grapes, sometimes the almonds if i am feeling like dressing it up a bit. not a fan of dill so i always omit that. this makes a large quantity, can be halved, or make the whole batch and it keeps well in the fridge for quite a few days!

Sticky Pull Apart Buns

these are a favorite for when company comes and we also make them for birthdays at our house. they are super easy to whip up at night and in the morning, they make your kitchen smell so great!

18 Rhodes frozen rolls
2/3 cup brown sugar
1-2 tsp cinnamon (depends on how cinnamony you like them)
1 cup chopped pecans (optional)
1/2 cup butter, cut into small slices
1 small pkg cook and serve butterscotch pudding
1/4 cup light corn syrup

lightly grease a bundt pan, place the frozen rolls around the bottom. sprinkle and pour all ingredients in order. put clean, DAMP dish towel over pan, leave on counter over night. in the morning, remove towel and bake in at 350 for 25-30 minutes.

*a note. once you have removed from oven, let cool for 10 minutes before flipping the contents of the bundt pan onto a plate. this is two-fold. #1) it allows the ooey gooey hot liquid on the bottom of the pan to be absorbed by the buns, and #2) i have burned myself more times than i care to tell, the liquid shot out while i was flipping. so a word to the wise, let it cool!!

Chocolate Toffee Pie

thank you paula deen again!

makes 1 (9 in) deep-dish pie

1 1/2 cups chocolate graham cracker crumbs
3 tbsp sugar
5 tbsp butter, melted
1 8oz pkg cream cheese, softened
1 cup powdered sugar
1 (5.9 oz) box instant chocolate pudding mix
1 1/2 cups whole milk
1 (16oz) container cool whip
6 (1.4oz) milk chocolate covered toffee bars, crushed and divided (i used about 1/2 a bag of toffee bits from the baking aisle)

-preheat oven to 350
-in a medium bowl, combine cracker crumbs and sugar. add butter, stirring to combine. press mixture evenly into bottom and up sides of a 9 inch deep-dish pie plate. bake for 8 minutes, set aside to cool.
-in a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. gradually beat in powdered sugar until smooth.
-in a separate bowl, whisk together pudding mix and milk until smooth. let stand 2 minutes.
-add pudding mixture to cream cheese mixture, beating until smooth. stir in whipped topping. fold in toffee bits. sprinkle with remaining toffee bits. cover and chill for 4 hours before serving.

paula's pointers:
-for more toffee texture (or if you're just a big fan of toffee like me!) fee free to add more candy to the filling. this is one of the rare times that a pie recipe doesn't demand exact measurments.
-the bottom crusts of pies do not bake well in shiny metal pans. use aluminum pans or heat-proof glass dishes to achieve a better crust.

Red Velvet Cupcakes with white chocolate cream cheese frosting

thank you paula deen!

red velvet cupcakes:
makes approx 2 1/2 dozen

3/4 cup butter, softened
2 cups sugar, divided
3 large eggs, separated
3 1/2 cups all-purpose flour
1/2 cup dutch processed cocoa
2 tsp salt
1 2/3 cup whole buttermilk
3 tbsp red food coloring
1 1/2 tsp vanilla extract

-preheat oven to 350. line 30 cups of 3 (12 cup) muffin tins with paper liners
-in a large bowl, beat butter and 1 1/2 cups sugar at medium speed with an electric mixer until creamy. beat in egg yolks until combined
-in a medium bowl combine flour, cocoa and salt
-in a small bowl, combine buttermilk, food coloring and vanilla
-gradually add flour mixture to butter mixture alternately with buttermilk mixture. beginning and ending with flour mixture, beating well after each addition.
-in a medium bowl, beat egg whites at medium high speed with an electric mixer until foamy. gradually add 1/2 cup sugar, beating until stiff peaks form. gently fold beaten egg whites into butter mixture. spoon batter evenly into prepared pans. bake at 18 to 20 minutes, or until wooden toothpick comes out clean. remove from pans, and cool completely on wire racks. spread or pipe evenly with desired frosting.

white chocolate cream cheese frosting (the yummiest frosting EVER!)

makes approx 4 1/2 cups frosting
1 1/2 cups butter, softened (that's paula for ya, 3 sticks of butter!)
1 8oz cream cheese, softened
2 1oz squares white chocolate, melted and cooled
1 1/2 tsp fresh lemon juice
4 1/2-5 cups powdered sugar

in a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. beat in white chocolate and lemon juice until combined. gradually beat in confectioner's sugar until smooth.

Spunky Spinach Dip

from the Gooseberry Patch Christmas Book 7. I have found these cookbooks to be great for many things, they have a very old fashioned, homey spin.

2 cups salsa (i use pace picante)
2 cups shredded monterey jack cheese
1 8oz cream cheese, softened and cubed
10 oz pkg. frozen, chopped spinach, thawed and drained
1 cup pitted black olives, chopped (optional, i never do this)

mix all ingredients together; stir well. place in a microwave safe bowl, cook until heated through. serves about 10-15.

Garden Chicken Pasta Salad

this is from my good friend Sonja Glick. I first had this at her son Trace's baby blessing about 8 years ago. I've been making it and loving it ever since.

12 oz cooked, drained garden rotini pasta
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1/2 purple onion, thinly sliced
2 crowns broccoli, stems trimmed, cut into bite size pieces
1 chicken breast, cooked and diced
1/2 bottle Kraft brand "3 Cheese" salad dressing

mix all together, let flavors meld and salad chill before serving!

*notes- depending on your family's taste, you can add more or less of the peppers, onions and broccoli. and to make this a meal salad, add lots of chicken. i have found in some grocery stores that there is a lite version of the salad dressing and when i can find it, i buy it, otherwise i try to use just enough of the dressing to coat without glopping it everywhere. and this salad keeps well for several days, i usually make it a day ahead when i fix it.

Skillet Chicken with Pasta and Broccoli

(stolen again from mykitchencafe.com, LOVED IT, will make this again soon!)

Skillet Chicken with Broccoli, Pasta, and Parmesan Cheese
adapted from The Best Skillet Recipes

**The original recipe only used 8 ounces of pasta. I knew that wouldn't be enough for our family so I adapted the recipe to make more for my family. It makes for a very full skillet, but if you have a 12-inch skillet, it should still be big enough. This serves 4-6. If you don't want to make as much, scale down the amounts in the recipe.**

2-3 boneless, skinless chicken breasts, cut into 1-inch squares
Table salt and ground black pepper
3 tablespoons olive oil
1 medium onion, minced
4 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
12 ounces ziti (penne makes a great substitution - I've used both with great results)
4 1/4 cups water
2 1/2 cups low-sodium chicken broth
4-5 cups broccoli florets (depending on how much broccoli you want)
1/2 cup oil-packed sun-dried tomatoes, rinsed and chopped coarse
3/4 cup heavy cream
3/4 cup grated parmesan cheese (asiago was the cheese in the original recipe and can be interchanged, but I always have parmesan on hand so I used that)
1 1/2 tablespoons fresh lemon juice

Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

Add the pasta, 3 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally.

Add the broccoli, sun-dried tomatoes, and the remaining 1 1/4 cups water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.

Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.

Cranberry Oatmeal Cookies

from the lovely Jan Russell's blog, thanks Jan!

Ingredients
1 cup butter
1 cup sifted powdered sugar
1/2 teaspoon baking soda
2 teaspoons finely shredded orange peel (I can't be bothered with this)
1/3 cup orange juice
2 teaspoons vanilla
1 1/2 cups all purpose flour
1 cup rolled oats
1 cup Nestle white chocolate chips
1 cup Sunsweet dried cranberries (snipped)

Heat oven to 375
Beat butter with electric mixer at high speed for 1 minute
Add powdered sugar and baking soda - beat until combined
Beat in orange peel, orange juice, and vanilla
Beat in flour and oatmeal
Add white chocolate chips and cranberries

Drop by teaspoon full onto ungreased cookie sheet and bake for ten minutes or until the edges lightly browned.

Makes about 42 cookies.

One Bowl Brownies

stole these from mykitchencafe.com, made them for book club, have been craving them ever since. love that satiny finish!

Easiest Brownies in the World

1 12-ounce bag chocolate chips (use the kind you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

My mom's cheesecake

this is the most basic, fantastic cheesecake recipe EVER. you can add fresh fruit or drizzle with chocolate to serve, but it can be enjoyed plain as well. its a staple at our house.

graham cracker pie shell

2 8oz cream cheeses, softened (i'll say it here, i only use philadelphia brand for this)
2 eggs
2/3 cup sugar
1 tsp vanilla

blend all 4 ingredients together until very smooth, possibly 2-3 minutes depending on how powerful your hand mixer is. pour into pie crust, bake at 375 for 15-17 minutes. remove from oven and let cool for 15 minutes. make the following sour cream topping:

1 1/2 cups sour cream
2 tbsp sugar
1 tsp vanilla
mix well, spread carefully over warm cheesecake

put back in the oven at 425 for 10-12 minutes. serves 6-8. cool overnight or at least 8 hours before serving.

*a note. there are some graham cracker pie shells that say "extra large" or "larger serving" or something to that effect. if you use this shell, increase ingredients by 1/3, so you will be using 3 cream cheeses, 3 eggs, 1 cup of sugar and 1 1/2 tsp vanilla. bake for full 17-19 minutes, do not brown. increase topping to 2 cups sour cream, 3 tsp sugar and 1 1/2 tsp vanilla. bake 15 minutes at 425.

Mississippi Mud

a Travis favorite, he used to make this frequently when we were first married

1/2 cup butter
1/4 cup sugar
1 package graham crackers, broken up into very fine pieces, not quite a powder yet though

melt butter in a 9x13 while oven is preheating. once melted, remove from oven and add sugar and graham cracker pieces. set aside to cool slightly while preparing other ingredients.

1 3.4oz butterscotch cook and serve pudding
1 5.9oz chocolate cook and serve pudding
8 oz cream cheese, softened
1 medium tub cool whip

make pudding according to package directions, set aside. mix 1/2 cool whip and all of cream cheese together. spread over the graham cracker crust. layer chocolate pudding, then butterscotch. top with remaining cool whip. chill in refrigerator at least several hours, serve straight from the chilled fridge, this is not good at room temperature. enjoy!

Chicken Ole

this is from Staci's kitchen and our family loves it. Who doesn't like velveeta and fritos?

3 purple onions, chopped
3 bell peppers, chopped (i usually use 2 red, one green)
1 tsp garlic powder
2 cans rotel brand tomatoes and chilies
1lb velveeta cheese, cut into chunks
1lb cheddar cheese, grated
6 cups cooked, chopped chicken
1 pint sour cream
1 (3oz) pimentos (optional)
3 cups cooked rice
1 bag small fritos (not so great with the "king size" fritos)

cook onions, peppers, garlic in oil. add rotel tomatoes and chilies (not drained) and bring to a boil. reduce heat and simmer until thick, about 15-20 minutes. add the cheeses and heat slowly until cheese is melted. add chicken, sour cream and pimentos, heat through DO NOT BOIL.
serve over a bed of rice and fritos. ole!
ps- i half this recipe a lot of times because it makes so much. leftovers are better heated over the stove than in the microwave becaue the cheese gets all rubbery in the micro.

Mom's lasagna

Even though I know "real" lasagna uses ricotta cheese and italian sausage, I have to admit to liking cottage cheese and ground beef lasagna much better. call me crazy.

simmer the following together:
1 lb lean ground beef
2 tsp italian spices
2 tsp minced garlic (add as much or as little as you like depending on your family's taste buds)
4 8oz cans tomato sauce
1 6oz can tomato paste
1 14.5oz can diced tomatoes
fresh mushrooms and olives (optional)

have ready to assemble:
12 cooked lasagna noodles
4 cups grated cheese mix (i use a combo of mozerella and parmesan or asiago, its usually 75% mozerella though)
1 24oz lowfat cottage cheese

in a 9x13 pan layer as follows:
4 noodles
1/3 cottage cheese
1/3 sauce
1/3 grated cheese
repeat until last layer, use the grated cheese THEN the meat sauce otherwise cheese will burn.

cover with tin foil and bake at 350 for one hour or until bubbles. this makes a very FULL 9x13 so i usually put my 9x13 on a cookie sheet to catch the spillover while baking.

Acapulco Delight

i've also heard this called "mexican lasgna" or "mexican casserole" because its a layered dish. my mom used to make all the time when i was growing up, and i loved it then and now my family loves it too. its definitely not fancy, but i like to add fresh salsa to mine and my husband likes to add tapatio, (its in the condiment aisle, a little spicey.)

1-2 lbs ground beef (i have made it with 1lb and i like more beef so i use closer to 2lbs)
1 pkg taco seasoning mix
1 7oz can diced green chiles

mix together and cook until beef is no longer pink, drain fat and set aside
(optional, can add onions and fresh green pepper while cooking the beef)

assemble the following ingredients before its time to layer:

12 corn tortillas
2-3 cups grated cheddar cheese (i like to throw in some monterey jack if i have it)
1 lrg can refried beans
2 cups sour cream
1/2 cup chopped green onions
1/2 cup sliced black olives

layer as follows in a greased 9x13 pan:
1) 4 tortillas
2)1/2 meat mix
3)1/2 cheese
4)4 tortillas
5)can of beans
6)2/3 sour cream
7)green onions and olives
8)4 tortillas
9)remaining cheese
10) remaining beef
bake 350 20-30 minutes or until bubbly, top with sour cream before serving.
ps- the meat goes on last so the cheese doesn't burn, make sure you have enough beef to cover the cheese

Puppy Chow

I need to warn you that this recipe is addicting so if you are trying to watch what you eat, be aware that all you will watch is yourself eat all of this. I love it!!

Puppy Chow

9 cups Chex cereal (I like rice)
1 cup semi sweet chocolate chips
½ cup peanut butter
¼ cup butter
1 t. vanilla
1 ½ cups powdered sugar

Measure cereal into a large bowl (I use one with a lid). In a 1 quart bowl stir together chips, peanut butter and butter. Microwave uncovered on high for one minute. Stir. Microwave in 30 second intervals until mixture is smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into a two gallon Ziploc (I skip this because I have a Tupperware bowl with a lid). Add powdered sugar. Seal bag (or put on lid). Shake until well coated. Store in an airtight container.

**I like to add pretzels to my mixture before I add the chocolate.

Banana Bread

This is a very simple, delicious banana bread and it doesn't sink in the middle like so many others I have made do.

Banana Bread

3 ripe bananas
1 cup sugar
½ cup butter, softened
2 eggs, well beaten
2 cups flour
1 t. baking soda
½ t. salt
½ cup pecans, chopped

Mash bananas and set aside. In a large bowl, cream sugar and butter together. Stir in eggs and mashed bananas. In a separate bowl sift together flour, soda, and salt. Add to first mixture and stir together. Stir in nuts. Place in two greased (smaller) bread pans and bake at 350* for 25 minutes. Reduce heat to 275* and bake for an additional 20 to 25 minutes or toothpick comes clean.

Green Chili Cheddar Cornbread

I also found these on a cooking blog...can't remember which, unfortunately. I know for some the cream of corn may be a little scary, but trust me, these are fantastic!!

Green Chili Cheddar Cornbread

1 cup butter
1 cup sugar
4 eggs
1 ½ cups flour
1 cup cornmeal
1 ½ T. baking powder
¼ t. salt
1-4oz. can green chilies
1-16oz can creamed corn
1 cup shredded cheddar cheese

Preheat oven to 350*. Cream butter and sugar until well combined. Slowly add eggs until well combined. Pour in remaining ingredients in no particular order until just combined. Pour into a greased 9x13” baking dish or 24 muffin tins that have been sprayed with cooking spray. If baking in 9x13, bake for 25-30 minutes. If baking in muffin tins, bake for 15-18 minutes or until toothpick comes out clean.

Creamy Chicken and Wild Rice Soup

I got this recipe from an enrichment and ate way too much that day. It is really easy, and really good!

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice
1-6.2oz. Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet
½ t. salt
½ t. black pepper
¾ cup all purpose flour
½ cup butter
2 cups heavy cream

In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.

In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added.

Baked Potato Soup

Really, how many different ways can potato soup be made?? I don't know, but I am yet two find two that taste the same and until I do, I will keep experimenting!

Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 T. all purpose flour
1 t. salt
1 t. dried basil
½ t. pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half and half
½ t. hot pepper sauce
Shredded cheddar cheese

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in the flour, salt, basil and pepper. Mix well. Gradually add broth. Bring to a boil; boil and stir for two minutes. Add the potatoes, cream and hot pepper sauce; heat through, but do not boil. Garnish with bacon and cheese (I add bacon to the soup).

Potato Pepper Jack Soup

So, I have a minor addiction to following cooking blogs, printing off any recipe that looks good and usually never making them. This one I followed through on however and it is delicious!

Potato Pepper Jack Soup

2 T. olive oil
1 green pepper, diced
1 red pepper, diced
1 yellow onion, diced
2 cloves of garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth, or 2 ½ cups water with chicken bouillon cube
4 cups diced potato
3 strips bacon, cooked and crumbled
1/3 cup milk or half and half
½ t. salt (or to taste)
½ t. white pepper
1 t. thyme
1 cup shredded pepper jack cheese
1 cup heavy cream or whole milk
½ cup butter (I use ¼ cup)
½ cup flour


Boil potatoes in water until tender (about 15 minutes). While the potatoes are cooking, heat a frying pan. Add olive oil, peppers, onion, garlic and carrots. Saute on medium heat until soft. Drain liquid from potatoes and add vegetables and broth to potato pot. Add bacon, milk, salt, pepper and thyme. Heat slowly. While that is heating, prepare a roux by melting butter in a pan and adding the flour to make a paste. Slowly add cream to the roux. Allow to bubble until roux thickens and comes away from the sides of the pan. Add roux to the soup along with the cheese. Add milk until desired consistency.

French Onion Soup

I have been semi obsessed with French Onion Soup this year. This is the recipe that I use. It is easy and very delicious.


French Onion Soup

¼ cup butter
3 onions, thinly sliced
2 t. sugar
1 T. flour
2 ½ cups water
4-16oz cans beef broth
1T. Worcestershire
Thyme (fresh or dried)
2 bay leaves
Salt and pepper
1 french baguette
8 oz. sliced swiss or gruyere cheese

Melt butter in a large pot. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.

Stir in flour until well blended with the onions and pan juices. Add water, beef broth and Worcestershire. Heat to boiling. Reduce heat to low. Sprinkle in thyme (I use about ½ t.). Add bay leaves and season to taste with salt and pepper. Cover soup and simmer at least 10 minutes.

Cut bread into 1 inch slices. Toast the bread slices at 325* just until browned, about 10 minutes.

Ladle soup into oven safe bowls. Place 1 slice toasted bread on top of the soup. Fold cheese slices to fit on top of the bread. Place bowls on a cookie sheet and place in oven at 425* for 10 minutes or just until cheese is melted.