Friday, December 12, 2008

Glazed Crackers

The "flip-flop bandits" got together recently for our annual Christmas bash. Susan brought this delicious little treat, and I just had to share it with you! It's another goody for parties and cookie exchanges.

1 cup butter
½ cup sugar
1 tsp vanilla extract
1 cup chopped pecans
2 sleeves Ritz crackers
½ cup chocolate chips
½ cup white chocolate chips

*Preheat oven to 325. Combine butter & sugar over medium heat. Bring to boil & cook 3 min. Stir in vanilla & pecans. Arrange crackers on cookie sheet and spoon pecan mixture over crackers.
*Bake 6 min.
*Remove from oven & sprinkle choc chips on top of pecan mixture. Return to oven & bake for 2 minutes or until chocolate is melted to your liking.
*Remove from oven & let cool briefly.Transfer crackers to serving plate or an airtight container.

Thursday, December 11, 2008


1 c. butter, softened
1/3 c. sugar
1 T. water
1 t. vanilla
2 1/4 c. flour
1 c. chopped pecans
1 c. sifted powdered sugar
edible cake sparkles or colored sugar

In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beat until combined, scraping sides occasionally. Beat in water and vanilla until combined. Beat in as much flour as you can with the mixer. Using a spoon, stir in the remaining flour and chopped pecans.

Shape dough into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet.

Bake at 325 for 20 minutes or until bottoms are light brown. Cool completely.

Place sifted powdered sugar into bowl. Separate if using more than one color of crystals. Add a different crystal in each bowl of powdered sugar. Gently roll and shake cooled cookies in desired powdered sugar mixture.

Yields: 36

Wednesday, December 10, 2008

Sugar Plums

2 eggs, beaten
1 1/2 c. sugar, divided
1 c. dates, chopped
1 c. coconut
1 c. walnuts, chopped
1 t. vanilla extract

Blend eggs and one cup sugar together. Stir in dates, coconut, walnuts and vanilla. Butter a 2 quart casserole dish and pour in mixture. Bake at 375 for 30 minutes, stirring every 10 minutes. Remove from oven and let cool until mixture can be handled. Roll into walnut size balls. Roll balls in remaining sugar.

Monday, December 8, 2008

Egg Nog Logs

1 c. butter, softened
3/4 c. sugar
1 egg
3 c. flour
1 t. ground nutmeg
1/4 t. salt
2 t. vanilla extract
1 t. rum extract

In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, nutmeg and salt. Gradually add creamed mixture and mix well.

Divide dough in to 10 equal portions. Roll each into a 15 inch log. Cut each log into five 3 inch pieces. Place on lightly greased baking sheets (or the baking world's greatest invention: the DeMarle Silpat). Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.

Vanilla Frosting:

1/4 c. butter, softened
2 c. confectioners sugar
5 t. milk
1 t. vanilla extract
3/4 c. finely chopped pecans

In a small mixing bowl, beat the butter, confectioners sugar, milk and extract until smooth. Dip ends of cookies in frosting then in pecans. Place on waxed paper (or the baking world's greatest invention: the DeMarle Silpat) until set. Store in airtight container.

Sunday, December 7, 2008

Hidden Mint Sugar Cookies

1 roll ready to bake sugar cookie
1 pk. of your favorite mini mint patties
pecans, chopped finely
egg wash (beaten egg)

Place 1 slice of sugar cookie on greased cookie sheet.

Place mint on the slice. Lay a second slice of sugar cookie on top.

Brush lightly with egg wash. Lightly press chopped pecans on top.

Bake according to directions on pack of sugar cookie.

Saturday, December 6, 2008

Not Your Typical Potato Soup

My neighbor and friend, Nancy, recently brought me a pot of potato soup. This potato soup was not the typical recipe that you usually make. So, I got her to give me the recipe, and I promptly added it to my stash of recipes

butter or margarine
medium onion, chopped
10 medium potatoes, cubed and boiled until tender
8 oz. french onion dip or ranch dip
2 can cream of chicken soup

Saute onion in butter or margarine. Add dip, soup and 2 soup cans of milk and stir. Add Potatoes. Cook until blended and warm.

Coffee Bean Cookies

1/2 c. butter, softened
1/4 c. sugar
1 t. salt
2 1/4 c. flour
1 t. baking soda
1/4 c. toasted almonds, chopped
4 English toffee flavored candy bars (1.4 oz size), chopped
1/2 c. shortening
2 large eggs
1 t. vanilla extract
3/4 c. firmly packed brown sugar
1/2 t. ground cinnamon
1 c. chocolate covered coffee beans

Beat butter and shortening at medium speed of an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. combine flour and next 3 ingredients; add to butter mixture, beating well. Stir in almonds, coffee beans and candy. Cover and chill dough, if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 10-11 minutes or until golden. Cool on cookie sheets 1 minute. Remove to wire racks and cool completely.

Friday, December 5, 2008

Angel Kisses

These are the cookie that I took to the cookie exchange tonight. They are a delectable concoction, and I love the combination of fluffy with chocolate and nuts. They're easy to make and easy on the budget too! They are pictured in this photo: the white cookies in the foreground.

Ingredients needed:

4 egg whites at room temperature
1 c. sugar
dash of salt
1 t. vanilla
1t. vinegar
1 c. chopped nuts (I used pecans)
1 c. chocolate bits

Cooking directions:

Beat egg whites in an electric mixer until very stiff. Add sugar, one tablespoon at a time, beating constantly until mixture is very stiff.

Beat in vanilla, vinegar and salt.

Fold in nuts and chocolate bits.

mmmm! That fluffy yummy sight makes me want to eat the whole bowl!

Drop by rounded tablespoonful, one inch apart, on buttered foil on cookie sheet (or the cooking world's greatest invention: The DeMarle Silpat). I found that flattening the cookie slightly before cooking makes a prettier cookie.

Bake in very low oven (250) for 1 hour.

While you are waiting for those to finish, go make polka dot Christmas ornaments for yourself, your kiddos' teachers, your neighbors, etc.

Hey, give them an ornament and some angel kisses and you've got a fantastic gift!

Remove from oven and peel off when cookies are cold.

Makes 3 dozen.

Tuesday, December 2, 2008

Christmas Cookies: Oreo Truffles

I can't even think about this recipe without drooling. Every time I make these, it is so hard not to eat every last one of them myself! So be careful: if you are making them for a party, be sure and hide them!

You'll find the complete, illustrated recipe here.

Christmas Cookies

I will be attending a Christmas Cookie Exchange this week. I have participated in these just about every year for the past 8 years or so. It is always lots of fun to be creative with baking and to enjoy the baking of others as well. In honor of the delectable and fun cookie exchanges, I will be posting a series of recipes here throughout the month. Check back periodically for a new cookie or candy recipe. You might find something you could use for your next social gathering or even your own cookie exchange party!

Saturday, November 15, 2008

White Chicken Chili

The weather in our neck of the woods has turned chilly today. It's a beautiful, breezy fall day that calls for hearty chilis and soups on the menu. In honor of the blustery day, I'm posting one of my favorite recipes.

2 T. oil
1 onion chopped
4 oz. chopped green chili
2 t. garlic
2 t. salt (or less)
2 t. ground cumin
2 t. ground oregano
2 t. ground coriander (optional)
1/2 t. cayenne pepper
3 (16 oz) cans great northern beans (drained)
2 (10.75 oz) cans chicken broth
2 (5 oz) cans chicken (drained)
2 c. cream of chicken soup

In small saucepan, saute onion in oil. Place onion and all other ingredients in crockpot. Cook until heated through and flavors blend.

This can also be cooked on the stovetop. Cook until heated through and flavors blended.

And of course, home stewed chicken is always a great substitute for the canned chicken.

The photos of the beautiful tree were taken last fall. For more pictures of it, click here.

Sunday, November 9, 2008

Enrobed (and sprinkled) Marshmallows

During our summer vacation to Myrtle Beach, we saw these yummy looking treats at a candy shop:

I thought they looked like great treats to serve at children's birthday parties, so I took a picture to help me remember them.

When I was recently asked to supply a snack for the children's choir rehearsal at church, I remembered these treats, and decided to make my own version of them.

I took lollipop sticks (found in the cake/candy section of craft department at WalMart) and placed 2 large marshmallows on each one.

Then I covered them in melted chocolate candy coating and sprinkled them with fall candy sprinkles. I hope the kiddos in the choir have fun eating these tasty, chocolaty treats!

Thursday, November 6, 2008

Homemade Chocolate Syrup

1 cup water
1/2 cup sugar
2/3 cup unsweetened cocoa powder, preferably Dutch-process
1/4 teaspoon salt
1 teaspoon vanilla

Bring water and sugar to a boil, whisking until sugar is dissolved. Whisk in cocoa and salt and simmer, whisking, until slightly thickened, about 3 minutes. Remove from heat and add vanilla, then cool (syrup will continue to thicken as it cools).

**Thanks to Andrea Howard for this recipe**

Spicy Potato Soup

1 lb ground beef
4 c. cubed, peeled potatoes (1 1/2" cubes)
1 small onion, chopped
3 cans (8oz ea.) tomato sauce
4 c. water
2 t. salt
1 1/2 t. pepper
1/2 to 1 t. hot pepper sauce

In Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer for 1 hour or until potatoes are tender and soup has thickened.

Yield: 2 quarts (6-8 servings)

**VERY yummy soup; perfect for fall and winter evenings!**

Monday, November 3, 2008

Glorious Morning Muffins

2 c. wheat flour
2 tsp. soda
1/2 tsp. salt
1 c. applesauce
1 1/2 c. shredded carrots
1 1/2 c. apples, peeled and shredded
3/4 c. coconut
1/2 c. raisins
1 1/4 c. sugar
2 tsp. cinnamon
3 eggs, beaten
1 tsp. vanilla
1/2 c. chopped pecans

Combine flour, sugar, soda, cinnamon, and salt in a mixing bowl. In another bowl, combine carrot, apple, coconut, raisins, and pecans. Stir in beaten eggs, applesauce and vanilla. Add this mixture to the dry ingredients, stirring until just moistened. Grease and flour muffin tin and spoon batter in. Bake in a preheated 375 degree oven for 18 to 20 minutes. Remove from pan and cool on rack. (Store in refrigerator and warm before serving.)

Yields 18 regular size or 12 larger ones

WW – 3 points

Thanks, Judy for this awesome tasting and diet friendly muffin!

Thursday, October 30, 2008

Sensational Double Layer Pumpkin Pie

4 oz. cream cheese
1 c. plus 1 T. milk
1 T. sugar
1 1/2 c. cool whip
1 lg. pkg. vanilla instant pudding mix
1 (16 oz) pumpkin pie filling
1 t. cinnamon
1/2 t. ginger
1/4 t. cloves
1 graham cracker pie crust

Mix cream cheese, 1 T. milk and sugar until smooth. Stir in cool whip by hand. Spread on bottom of crust.

Pour 1 c. milk into mixing bowl. Add pudding mix. Beat until well blended. Add pumpkin and spices. Mix well. Spread over cream cheese layer.

Add a little cool whip on top and refrigerate.

serves 8

Monday, October 27, 2008

Moose Munch!

During a recent visit to Harry and David while on vacation, my children were introduced to "Moose Munch." This is Harry and David's name for a yummy concoction of popcorn, nuts, chocolate and more. Rather than buy them a bag of "Moose Munch", I decided to try to copy it. The results of my endeavor are recorded here.

I started by making caramel popcorn. You can use plain microwave popcorn for your recipe, but I had fun making it the way I remember my Mother doing it: on the stove!

You need 1 to 2 gallons of prepared popcorn. Put the popcorn in a large bowl and set aside.

In a sauce pan combine 2 c. brown sugar, 1 c. butter and 1/2 c. corn or maple syrup.

Bring to a boil and allow to slow boil for 5 minutes without stirring.

After 5 minutes, remove from heat and add 1/2 t. baking soda, 1/2 t. salt, and 1 t. vanilla.

Pour this ooey-gooey brew over the popcorn and toss. Then, lay the coated popcorn on a greased cookie sheet (or the cooking world's greatest invention: The DeMarle Silpat).

Doesn't that ooey-gooey golden glow just make you salivate? Go start popping your popcorn now and you can have some of your own in about an hour!

Place in a 250 degree oven and bake for 1 hour, stirring every 20 minutes.

Set aside your caramel popcorn for now and compile the rest of your Moose Munch ingredients. You can really add in whatever you want here. I chose mini marshmallows, peanuts, and chocolate chips. I imagine that you can also use pieces of graham crackers, almonds, pecans, butterscotch chips, m&ms, and pretzels.

Spread half of the caramel popcorn in a single layer on waxed paper (or the cooking world's greatest invention: The DeMarle Silpat). Add the nuts, pretzels, and whatever else you prefer to the popcorn.

Melt chocolate coating (or almond bark or chocolate chips or any other thing your creative self wants to melt) and pour over the popcorn. My kiddos and I grouped the popcorn, nuts, etc. into clumps which I then coated with chocolate.

However, I think next time (and there WILL be a next time), I will just pour the chocolate over the entire layer.

After the chocolate coating hardens, break it apart in to bite size pieces. Combine it with the other half of the caramel popcorn and store in large storage bags.

This very yummy and addictive snack is a big hit with the kiddos and would be great for class parties, fall festivals and more!

One other note: I think I've decided to leave out the mini marshmallows next time. After a couple of days of storage, they seem to make the other ingredients soft and stale. I like snacks like this on the crunchy side!

Thursday, October 23, 2008

Pumpkin Dip!

It's that time of year: the time when all the great holiday recipes are brought out of storage. In honor of the fall season, I am posting one of my all-time favorite harvest recipes.

This recipe was given to me by my friend, Sherry, a co-worker of mine when I lived in North Carolina. This dip was a favorite of the teacher workroom, and everyone always got excited when Sherry brought this!

2 c. powdered sugar
8 oz. cream cheese
15 oz. pumpkin pie mix
1/2 t. cinnamon
1/4 t. ginger

Mix sugar and cream cheese. Add pumpkin mix, cinnamon and ginger.

Serve with ginger snaps, and TRY to refrain from eating the whole batch yourself!

If taking to a function (or teacher workroom), you may need to double this recipe.

Friday, October 3, 2008

Taco Salad

Last night I prepared taco salad for my family and the two other families in our supper co-op. This recipe came from Nan's recipe blog which you can find here. I made some slight modifications to the recipe, so am recording it all here (if I don't record it somewhere, I will forget what I did).

Here is a list of ingredients needed:

lettuce (I mixed bagged Romaine lettuce with iceberg)

1 to 1 1/2 c. grated cheese ( I used low fat mild cheddar)

1 can black beans (rinsed, of course)

sliced olives

chopped onions

sliced avocados

cooked chicken

tortilla or corn chips

Nan used a store-bought rotisserie chicken! Those things are yummy and convenient, but since I was cooking for 3 families, I opted for a more economical route. I bought chicken leg quarters and after consulting Main Street Mom, used this recipe (from the Oct. 2008 issue of Everyday Food) to give it a Mexican flavor:

In a slow cooker, combine chicken, 4 garlic cloves (thinly sliced), 1/2 c. salsa, 1 to 2 T. chopped canned chipotle chilis in adobo, 1 T. chili powder, 1 t. salt, and 1/4 t. pepper. Cover; cook on high 4 hours or on low 8 hours.

Transfer chicken to a bowl, and shred, using 2 forks; moisten with cooking juices.

The results of the slow cooking and wonderful spices produces a very tasty chicken that can be used for tacos, quesadillas , etc.

To make the taco salad, place chips on a plate or bowl and top with all other ingredients. Then, pour this dressing over it all:

1/2 c. Ranch dressing

1/2 c. salsa

1/4 c. sour cream

3-5 shakes of Tabasco sauce

1 can diced green chilis

Combine all ingredients and stir.

Then get ready to "slap your mamma!" (never heard that phrase? you must not live down south!)

Tuesday, September 23, 2008

Italian Spread

1/2 c. butter
1/4 c. mayo
2 T parmesan cheese
1 t. dried basil
1/2 t. oregano
1 clove garlic

blend all ingredients. spread on french or sourdough bread, then broil.

Monday, September 15, 2008

Yammy Muffins

I found this recipe today in an old cookbook. I was intrigued by its ingredients and wanted to try them out on my kiddos. I was very pleased that the kiddos loved them!

1 3/4 c. all purpose flour
1 t. baking soda
1 t. baking powder
1 t. ground cinnamon
3/4 c. light brown sugar
1/4 c. sugar
1/2 c. skim milk
1 (15 oz) can yams, drained and mashed
1 T. grated orange rind
1/3 c. orange juice
1 large egg
1 large egg white
1/3 c. canola oil
1 t. vanilla extract

Preheat oven to 400 degrees. In a large bowl, combine together the dry ingredients. In another bowl, combine milk, yams, orange rind, orange juice, egg, egg white, oil, and vanilla.

Add the liquid ingredients to the dry ingredients, stirring just until moistened. Spoon the batter into muffin pans lined with a paper cup or coated with nonstick cooking spray.

Bake for 20-25 minutes or until the muffins are done.

Thursday, September 4, 2008

Andrea Howard's Pistachio Nut Bundt Cake

This mild cake uses simple ingredients,
is not overly sweet and can easily be sliced and served as a finger-friendly dessert.

1 (18.25 oz) package yellow cake mix
2 (3.4oz) packages instant pistachio pudding
1 cup sour cream
1/2 cup oil
4 eggs
1/2 cup packed brown sugar
1/2 cup chopped pistachios
1 tsp. ground cinnamon
1/4 cup confectioners' sugar for dusting

Preheat oven to 350 degrees. Grease and flour 9 inch bundt pan.
Stir together cake mix and instant pudding. Add sour cream, oil and
eggs, mix well. Pour half of the batter into the prepared pan. Combine
the brown sugar, nuts, and cinnamon, sprinkle over the batter in the
pan. Cover with the remaining batter.
Bake for 1 hour in the preheated oven, until cake springs back when
lightly touched. Cool for 15 minutes in pan before inverting onto a wire
rack to cool completely. When cake is cooled, dust with confectioners'
sugar. Makes 12 servings.

Jalepeno Poppers

Love those jalepeno appetizers in restaurants? Concerned about calories?

Check out this recipe for jalepeno poppers.

Wednesday, September 3, 2008

Andrea Howard's Chicken Salad with Cranberries and Pecans

2 cups (8 oz.) diced cooked chicken (or turkey) breast
1 granny smith apple, peeled, cored and diced
3 tbs. dried cranberries, coarsely chopped
2 tbs. chopped pecans
11 oz. mandarin orange sections, drained and cut into small sections
¼ cup fat-free plain yogurt
1 tbs. reduced-fat mayo
1 ½ tsp. brown mustard
½ tsp. salt
Ground black pepper
8 Boston lettuce leaves

Combine chicken, apples, cranberries and pecans. Add orange sections, set aside.
Whisk together yogurt, mayo and mustard. Season to taste with salt and pepper.
Drizzle dressing over chicken mixture while using a fork to gently mix in.
Arrange 2 lettuce leaves on each of 4 salad plates. Mound ¼ of salad on top of lettuce
and serve immediately, accompanied with whole-grain crackers.

Iced Coffee

I've been on an iced coffee binge lately. I alternate back and forth between the regular caffeine kind and the decaf kind. Either way, its yummy. I make mine with artificial sweetener, french vanilla creamer and sugar-free chocolate syrup. These modifications and adding more water to my daily water regimen makes it fairly guilt-free for me. I use it as a "snack" when I am craving something yummy, and it helps to fill my tummy and tide me over until the next meal. Plus, did I mention that its yummy?

Here's the original recipe that got me started (it's another Andrea Howard recipe). Enjoy your iced coffee!

Tuesday, September 2, 2008

Andrea Howard's Mexicorn Dip

4 cans Mexicorn, drained
4 oz. can chopped green chilies
3-6 scallions, thinly sliced
8 oz. finely grated Monterey Jack cheese
8 oz. finely grated Cheddar cheese
1 cup sour cream*
1 cup mayo*
1 teaspoon cumin
½ teaspoon salt
1 teaspoon pepper
*I usually use low-fat or fat-free
Mix it all together. Chill well. Serve with tortilla chips. Enjoy!!

Andrea Howard: Personal Chef Services

A family friend has recently started her own food venture. I have enjoyed perusing her blog and have even signed up for her newsletter. The first edition of the newsletter came this week. I am always excited to get new recipes and as this blog has become my filing system for recipes, I will be posting her recipes here periodically. I'm sure you will find them as exciting and useful as I do. So check back and look for posts titled Andrea Howard.

And while you are at it, click on over to her website and check it out!

Sunday, August 31, 2008

Myrtle's Cornbread Salad

At a recent family reunion, I met Myrtle. She is married to a first cousin of my husband's mother (got that?). She prepared this salad that tasted so good! I had never had this dish before and it was imperative that I have the recipe before I left the reunion. It thrilled me that Myrtle was willing to share it with me.

1 Jiffy cornbread mix
1 large onion, chopped
1 bell pepper, chopped
2 large tomatoes, chopped

1 c. of mayonnaise
1/3 c. sweet pickle juice

Bake cornbread mix as directed. Crumble half of it in a round casserole dish. Layer with half of the vegetables. Pour half of sauce over the layer then repeat the layers.

Best if made 12-24 hours ahead. Sprinkle with crumbled bacon before serving.

Sunday, August 24, 2008

Sand Bucket Cake

I found this recipe on-line when I did a swagbucks search (click on button at top of blog). I used it for the birthday party at the beach that we had for our daughter. The finished product looks like sand in a bucket.

2 (3.5-4 oz) vanilla instant pudding
4 c. milk
1 (8 oz) whipped topping
1 (10.5 oz) box mini chocolate chip cookies
2 c. vanilla wafer crumbs, divided
shell or pebble candy

Prepare pudding, fold in whipped topping and chocolate chip cookies. Spoon half of mixture in new sand bucket. Sprinkle with half of wafer crumbs. Repeat layers. Use shell or pebble candy and candles to decorate. Cover and refrigerate at least 4 hours.

Friday, August 1, 2008

Six Day Slaw

This recipe came from my friend, Lynn. Its a yummy slaw that doesn't use mayo and thus is more diet friendly.

Mix together:

1 head cabbage, shredded or grated

1 carrot, grated

1/2 green pepper, chopped

1/4 cup green onion, chopped

2 t. celery seed

1/2 scant cup of sugar

2 t. salt

Boil 1/2 cup oil and 1/2 cup salad vinegar. Pour over cabbage. Stir together. Pour off liquid at time of serving. It’s supposed to last 6 days but I’ve never waited that long. Even if you use a large head of cabbage, the seasoning and dressing are sufficient.

Crisp Cookies

This cookie recipe makes yummy crunchy cookies good for beach vacations, lemonade stands, and so much more.

from: Connie

1 box yellow cake mix
1 c. sugar
2 c. quick oats
2 eggs
1 c. oil
1 1/2 t. vanilla
1 1/2 c. chopped nuts

Combine cake mix, sugar, oats, blending well. Add eggs and oil. Stir in vanilla and nuts. Shape into 1" balls and place on a lightly greased cookie sheet. Bake at 350 for 12-15 minutes until lightly browned. Cool for 5 minutes and remove to let cool. Yield: 30-36 cookies.

Southwest Chicken

4 skinless, boneless uncooked chicken breasts
1 c. salsa
1 c. frozen corn kernels
1 c. low-fat shredded cheddar cheese

Place chicken in baking pan sprayed with Pam. Pour salsa and corn over chicken breasts. Bake at 350 for 30 to 35 minutes. Remove from oven and top with cheese. Bake an additional 5 minutes until cheese melts.

***found on weight watchers. com

Wednesday, July 30, 2008

Peach Blueberry Crisp

click here for recipe:
Peach Blueberry Crisp

Subsitute 6 c. peaches for 3 c. peaches and 3 c. blueberries.

Thanks Connie, for finding and sharing this recipe with me.

Tuesday, July 29, 2008

Cheesy Potatoes

When our friends from North Carolina come to visit, we inevitably make this potato dish that Jennifer created. Its simple but yummy!

potatoes, peeled and cubed
butter or margarine
shredded cheddar cheese
real bacon bits
sour cream (optional)

Boil potatoes until soft to fork. Drain and pour into baking dish. Sprinkle generously with cheddar cheese and bacon bits. Bake at 350 until cheese is melted. Serve with sour cream if desired.

Thursday, July 3, 2008

Black Beans

  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon crushed red pepper
  • 1 bay leaf
  • 1 Tablespoon olive oil
  • 1 can (15 ounces) black beans or 1-1/2 cups cooked dry-packaged black beans rinsed, drained
  • 2 cups water or chicken broth
  • 1 Tablespoon apple cider vinegar
  • 1/2 to 1 teaspoon salt (optional)
  • 1/2 teaspoon black pepper
Saute onion, bell pepper garlic, cumin, thyme, crushed red pepper, and bay leaf in olive oil until onion is tender, about 5 minutes.

Stir in black beans, water or chicken broth,vinegar, salt , and pepper.

Heat to boiling. Reduce heat and simmer, covered, about 20 minutes. Let stand 5 minutes before serving.

Tips for cooking black beans.

Saturday, June 14, 2008

Summer Means Grillin'!

Summer means fresh veggies from the garden! It also means cookin' on the grill to keep from heating up the kitchen. We do whatever we can around here to escape the heat.

Today we were given some fresh green beans, zucchini and tomatoes. So, I found these grilling recipes online: grilled tomatoes and grilled zucchini.

Then, I used this recipe from Ree for the green beans.

Add some steak, and yum!

Monday, May 26, 2008



2/3 cup all purpose flour

1/3 cup vanilla wafer crumbs

2 tablespoons granulated sugar


2 tablespoons all purpose flour

1 cup granulated sugar

3 tablespoons unsalted butter, melted

2 large eggs

2 egg whites

1 tablespoon grated lemon zest

½ cup fresh lemon juice

Confectioners’ sugar, optional

Preheat oven to 350 degrees. Line an 8-inch square baking pan with heavy-duty foil, extending it 2 inches beyond the sides (to create a “handle,” so that the bars can easily be lifted out of the pan). Spray the bottom and sides of the foil with nonstick spray

To make the crust, combine the 2/3 cup of flour, the vanilla wafer crumbs, the 2 tablespoons of granulated sugar, and the butter in a medium bowl, stirring until the mixture is the consistency of wet sand. Press the mixture into the bottom of the pan to form an even crust. Bake until firm, about 12 minutes.

Meanwhile, whisk together the 1 cup granulated sugar and the 2 tablespoons flour in a medium bowl. Whisk in the eggs, egg white, lemon zest and lemon juice until blended, about 1minute. Pour over the hot crust, return the pan to the oven, and bake until golden and set in the center, about 30 minutes. Cool completely in the pan on a rack. Lift out the whole square, holding on to the foil ends, and place on a cutting board. Remove the foil and cut into 16 squares. Sift confectioners’ sugar on top if wanted.

PER SERVING ( 1 square without confectioners’ sugar): 119 Cal, 3 g Fat, 2 g Sat Fat, 0 g Trans Fat, 32 mg Chol, 2 mg Sod, 21 g Carb, 0 g Fib, 2 g Prot, 6 mg Calc.

POINTS value: 3


¾ cup all purpose flour
¾ cup granulated sugar

1/3 cup unsweetened cocoa powder + ¼ cup for later use
2 teaspoons baking powder
1 teaspoon instant coffee powder, optional
¼ teaspoon baking soda
¼ teaspoon salt
½ cup low fat (1%) milk
1 tablespoon unsalted butter, melted
1 ½ teaspoons vanilla extract
1/3 cup packed dark brown sugar
1 2/3 cups boiling water

Preheat the oven to 350 degrees. Spray a 9-inch square baking pan with nonstick spray.

Combine the flour, granulated sugar, the 1/3 cup cocoa powder, the baking powder, coffee powder, baking soda, and salt in a large bowl. Make a well in the center and pour in the milk, melted butter, and vanilla. Stir jut until blended, spoon the batter evenly into the pan.

Combine the brown sugar and the ¼ cup cocoa power in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.

PER SERVING (1 square): 165 Cal, 2 g Fat, 1 g Sat Fat, 0 g Trans Fat, 4 mg Chol, 220 mg Sod, 37 g Carb, 2 g Fib, 3 g Prot, 94 mg Calc.

POINTS value: 3

Tuesday, May 20, 2008

Chicken Poppyseed Casserole

*This casserole is one my Mom cooked often while I was growing up. Eating it now brings back many great memories.

1 whole chicken
1 can cream mushroom, cream of chicken, OR cream of celery soup
1 (8 oz) sour cream
Ritz crackers
1/2 c. margarine
2 T poppy seed

Stew chicken and bone. Place chicken in a 2 quart casserole dish. Mix soup with sour cream and pour over chicken. Crush 45 Ritz crackers and mix with melted margarine. Sprinkle cracker mixture over casserole. Bake for 30 minutes or until bubbly and brown. Sprinkle poppy seed over casserole.

Saturday, May 3, 2008

Stuffed Green Pepper Soup

During our stay in Colorado, we ate at a restaurant named, The Mason Jar. It was a yummy family restaurant! We enjoyed blackened rainbow trout and chicken fried steak. We were pleasantly surprised to discover they even served sweet tea (a southern delight not often found outside the south)! This soup was the side to my hubby's meal and we loved it so much that we asked for the recipe.

2 lbs ground beef
2 quarts water
1 can (28 oz) tomato sauce
1 can (28 oz) diced tomatoes (undrained)
2 c. white rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 t. salt
1 t. pepper
2 t. beef bouillon

In a large pan, season beef with salt and pepper and cook until no longer pink. Drain beef and add remaining ingredients and simmer for 30-40 minutes or until peppers are tender. Enjoy!

Sunday, April 20, 2008

Mom's Cookin': Sopapilla Cheesecake

2 cans crescent rolls
3 pkg of 8 oz cream cheese
1 3/4 c. sugar - divided
1 stick melted butter
1 t. vanilla

Roll out one can of crescent rolls into a 9X13 casserole dish. Mix cream cheese, vanilla and 1 1/2 c. sugar together. Spread over crescent rolls. Roll out next can of crescent rolls on top of the mixture. Pour melted butter on top. Sprinkle rest of sugar and cinnamon on top. Bake at 350 degrees for 30-35 minutes.

Mom's Cookin':Peanut Butter-Apple-Bacon Sandwiches

1/4 c. peach preserves
dash cayenne pepper (optional)
8 slices whole grain bread
1 large yellow or green crisp apple, cored and very thinly slices
8 slices applewood-smoked bacon or other bacon, crisp-cooked and drained
1/4 c. creamy peanut butter
2 to 3 T. butter, softened

In small bowl stir together preserves and cayenne pepper. Spread on 4 slices of bread. Top with apples and bacon. On remaining 4 slices of bread, spread peanut butter and place spread side down over apples and bacon. Spread sandwich tops with butter.

Preheat griddle or very large skillet over medium heat. Place sandwiches with buttered side down on griddle. Carefully spread unbuttered side with butter. Cook 2 to 3 minutes per side or until bread is golden and sandwiches are heated through.

Makes 4 servings.

470 calories
23 g fat (7 g sat. fat)

*from Oct 2007 Better Homes and Gardens

Chicago Italian Beef

5 lb rump roast
1 medium onion
2 c. beef stock
1 T. fresh oregano or 1 t. dried oregano
1 t. thyme
1 t. marjoram
1 bay leaf
1 t. hot pepper sauce
2 T worcestershire sauce
3-6 cloves garlic, crushed
1 green pepper, seeded and chopped
1 T fresh basil
Italian bread or rolls

Cook all (except bread) in crock pot until roast is done. Slice roast thinly and serve on buns. Use gravy for dipping sandwich.

*This recipe was given to me by my sister, Rachel.

Thursday, April 17, 2008

Mom's Cookin': Raspberry Walnut Cake

1 box yellow cake mix
1/2 t. black walnut flavoring
1 c. plus 2 T. finely chopped walnut pieces, divided
2 t. grated orange rind

8 oz. cream cheese
8 T. butter
3 c. confectioners' sugar
1 t. vanilla
2/3 c. raspberry preserves

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Prepare cake mix according to package directions, adding walnut flavoring, 1 cup walnuts and orange rind to batter. Pour batter in pans and bake for 30 minutes or until golden brown. Cool completely. Slice each cake into two layers. Prepare frosting by beating together cream cheese, butter, sugar and vanilla. Heat preserves, stirring until smooth. Spread frosting on top of one layer; add a second layer; frost top; add third layer; frost top; add fourth layer. Spread a ring of frosting around the outer edge of the top layer. Spread preserves inside frosting edge and sprinkle with remaining walnut pieces. Chill until frosting is set. Let stand at room temperature for 30 minutes before serving. Serves 8-10.

Mom's Cookin': Fruited Spinach Salad

1 can (11 oz) mandarine oranges
1/4 c. olive or vegetable oil
3 T. raspberry jam
1 T. red wine vinegar
1 pkg (10 oz) fresh spinach, torn
1 red apple, chopped
1 c. pecans, toasted and chopped

Drain oranges, reserving 1/2 c. juice. In a jar with a tight-fitting lid, combine oil, jam, vinegar and reserved juice; shake well. In a large salad bowl, toss oranges, spinach, apple and pecans. Serve with the dressing.
Serves 6-8

Mom's Cookin': Summer Vegetables with Parsley Sauce

4 new potatoes
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1/3 inch pieces
8 oz. sugar snap peas
1/4 c. snipped fresh parsley or 4 t. dried
1/4 c. chopped scallions
1 clove garlic, minced
2 T. lemon juice
1 t. minced capers or stuffed olives
1/2 t. black pepper
1 t. olive oil

In large saucepan, steam (or simmer) the potatoes and carrots until they are almost tender, about 15 minutes. Add the squash and peas. Continue cooking until all the vegetables are tender- 5 to 6 minutes. Transfer to a bowl and keep warm. Meanwhile in a small saucepan over low heat, cook the parsley, scallions, garlic, lemon juice, capers, pepper and oil until hot - 3 to 4 minutes. Spoon over the vegetables and toss gently to coat. Serves 4.

Nutritional info:
calories: 117
fat: 1.5 g
cholesterol: 0 mg
sodium: 55 mg

Mom's Cooking: Chicken Casserole

1 pkg corn bread stuffing for chicken
1 stick butter (melted)
1 c. chicken broth
1/2 c. onion, chopped
1/2 c. celery
1/2 c. mayonnaise
3/4 t. salt
2 eggs
1 1/2 c. milk
2 1/2 c. cooked chicken
1 can cream of chicken soup

Mix stuffing, butter and broth. Set aside. Mix rest of ingredients together. Place 1/2 of stuffing mixture in casserole dish. Place chicken mixture over stuffing. Spread rest of stuffing over chicken mixture. Bake at 325 degrees for 45 minutes or until filling is set.
Optional: sprinkle shredded cheese on top.

Note: Mom leaves the salt out of this recipe, and it tastes fine without it.

Mom's Cooking: Orange Glazed Roast Pork w/ Raisin Rice

3 lb pork loin
1 c. orange juice
1/2 c. packed brown sugar
1/2 c. chopped onion
1/3 c. chopped celery
2 T butter
1 1/2 c. minute rice
1 c. hot water
1/2 c. raisins
1/2 c. chopped pecans
1 1/2 t. salt
1/8 t. pepper

Roast pork at 350 degrees about 2 1/2 hours. Always cook pork thoroughly. Mix orange juice and brown sugar; use 1 c. to baste pork. Saute onion and celery in butter. Mix with remaining ingredients and juice. Pour mixture in shallow pan. Cover; bake last 20 minutes of roasting time. Garnish. 4-6 svgs.

Thursday, March 20, 2008

Spinach Salad

This is one of the items on our Easter menu:

Monday, March 17, 2008

White Sauce

I am always on a quest for less expensive, more healthy ways to cook. I recently came across this post that inspires me to use less cans of "cream-of-something" in my recipes. I would think this could really cut out sodium from many recipes. Check out the comments, too. They offer further tips.

Do you have any great tips to offer me? Any ideas you could give me for easy ways to cut cost and to cut unhealthy food out of our diet would be gratefully received.

Tuesday, February 26, 2008

Judy's Birthday Cake

Judy, a dear friend, recently celebrated a birthday. Several friends gathered for supper to help her celebrate. Another friend, Lynn, made this very yummy chocolate cake!

Judy's Birthday Cake
2 cups sugar
1 and 3/4 cup all-purpose flour*
3/4 cup cocoa
1 and 1/2 t. baking powder
1 and 1/2 t. baking soda
1 t. salt
1 cup milk
1/2 cup oil
2 eggs
2 t. vanilla
1 cup boiling water

Heat oven to 350. Grease and flour 3 cake pans.
Combine dry ingredients in a large mixer bowl. Combine wet ingredients. Add wet to dry ingredients and beat on medium speed for 2 minutes. Stir in boiling water. Pour into cake pans and bake for 28 minutes. Let cool and frost.

1/2 cup butter, melted
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 t. vanilla

Stir cocoa into melted butter. Alternately add sugar and milk. Beat on medium to desired consistency. Stir in vanilla.

*I always use unbleached flour because it is more healthy. I know regular all-purpose flour would result in a lighter cake.

Monday, February 18, 2008

Karen's Chicken Casserole

2 or 3 chicken breast
dumpling noodles
1 can cream of chicken soup
1 can cream of celery soup
1 -8oz sour cream
1 stick butter
1 stack Ritz crackers

Cook chicken until tender, cut into small strips, put in baking dish. Cook noodles until tender, drain, put in chicken and mix with sour cream, cream of chicken soup and cream of celery soup. mix well. Crumble Ritz crackers over chicken and noodles. Melt butter and dribble over Ritz crackers.
Bake on 350 degrees about 35 minutes

Thursday, February 14, 2008

I Joined A Supper Co-op!

I am so excited about this! I joined three friends in a supper co-op! If you have ever thought about doing this, I highly recommend that you give it a try!

Here's how it works: Four families agree that they will work together to provide meals for each other during the week. Each cook is assigned a week day (Monday through Thursday) in which she is responsible for cooking. Today was my day to cook this week. I made enough food to feed all four families, then I delivered them to each home. That means that on Monday, Tuesday and Wednesday I did NOT cook supper! And on those days, a meal was delivered to my home.

This is the second week that we have been doing this, and I am sold on the idea. It has freed me from the large amounts of time I felt like I was spending in the kitchen. I have been able to give more attention to schooling. I have been able to be more flexible with my children and to add more fun activities to our day.

Here are a few tips for starting your own supper co-op:

1. Find friends to join you who have similar family size and similar preferences in food.

2. It is important that everyone in the coop live in close vicinity to each other. Spending a lot of time delivering food adds stress and takes up a lot of your time.

3. Have a meeting of all the cooks and plan a menu for a whole month. Make sure the meeting is a low stress event. If at all possible, meet where children are not present. Our next meeting will be at our local coffee shop. We will accomplish our goal in a fun and enjoyable atmosphere.

4. Use this meeting to discuss the likes and dislikes of each family as well as the menu choices for the month. Make menu assignments and determine who will be cooking on which days.

5. Determine delivery times. This will vary based on the time of year and the activities in which each family is involved.

6. Be flexible. Life happens and people have activities in their lives which will make flexibility in scheduling essential. One of our co-op families is traveling this week, so we agreed to freeze the one meal they missed. They can relax knowing that when they return from their trip, there is a meal waiting for them.

7. Be willing to be honest. If your family doesn't particularly like a certain menu selection, don't hesitate to kindly let the co-op cooks know.

8. Don't wear your feelings on your sleeve. Everyone has different taste. If other families don't prefer a dish you made, it's not an attack on your cooking.

9. Choose menus that are not too time intensive to prepare. The idea of a supper co-op is to make life easier. Don't get carried away!

10. Budget your meals. Your group may want to agree on a weekly budget per family. Don't let this time-saving idea stress your budget.

11. If you have left-overs, serve them for lunch the following day or freeze them for future weekend meals.

12. Have fun making friends with co-op members!

13. Enjoy the extra time with your family or on your favorite projects!

Curious about what we are cooking? See our menu plan for February.

As for what I prepared today: Southwest Lasagna, yellow rice, lettuce salad, and Valentine brownies.

February Supper Coop Menu Plan

Week of 4-7:
Ham, corn on cob, fried okra, roasted potatoes
Spaghetti Lasagna, focacia breadsticks, lettuce salad
Chicken and Rice Bake, corn, butter beans

Week of 11-14:
Chicken casserole, green peas, pear salad
Chicken Zucchini Pasta, black-eyed peas, cabbage
BBQ sandwiches, cole-slaw, baked beans, jello-jigglers
Southwestern Lasagna, yellow rice, lettuce salad, brownies

Week of 18-21:
Rotisserie Chicken, green beans, mac & cheese, croissants
Pork Tenderloin
Chicken Broccoli Alfredo Pasta
Ravioli, salad, garlic bread

Week of 25-28:
Hamburger Casserole, lima beans, sweet potato souffle
Salmon Fillet, butter-chive carrots, garlic roasted potatoes, broccoli cheese casserole
Meatloaf, mashed potatoes, green beans
Country Style Ribs, corn casserole, green bean bundles

Aunt Melanie's Brownies

I love my Aunt Melanie's brownies. I remember these from when I was growing up, and they spoiled me to homemade from scratch brownies. I rarely make brownies from a box! Here's her famous recipe:

1/2 c. shortening
1/2 c. butter
3/4 c. cocoa
2 c. sugar

Melt above ingredients in saucepan over medium heat.

Remove from heat and add:

4 eggs (beaten)
1 1/2 c. flour
1 t. salt
1 t. baking powder

Place in rectangular or square baking dish and bake at 350 until toothpick inserted in center comes back clean (approx. 20 min).

Need a Valentine variety? Replace baking dish with heart shaped cake or muffin pans. After they are cooked and have been removed from oven, immediately push peanut butter M&Ms (pink, red and white variety) into brownie. Allow to cool before serving.

Wednesday, February 13, 2008

Connie: Salvager of Cake Flops!

I was in charge of a birthday party for a friend this week. I decided to make one of my favorite cakes: moon pie cake. It turned out to be a lesson in humility!

When I was putting it together, the top layer broke and in spite of all my efforts to repair it, I could not. Then, when I iced it, the icing just got gloppy and gunky (did I make those words up?) and didn't look good at all. There I stood with my plans of taking a showy cake to my friend's birthday party falling apart before my eyes.

After recovering from a panic attack, I decided to cut the cake in half (the party was a small one for six ladies), remove the damaged part and then try to ice it again.

This is the part of the cake I cut off.

But, I was afraid the icing would get gloppy and gunky again, so I asked my friend, Connie, to help me out. I dropped the cake off at her house on my way to my daughter's piano lesson and when I came back, I found this beautiful creation. She not only redid the icing, she decorated it with flowers from her yard.

The cake was a hit at the birthday party and Connie now has a new title: Salvager of Cake Flops!

Plug: Connie just started her blog. She loves to cook, and her blog will feature her favorite recipes, kitchen tips and more! Go check it out. I bet you'll enjoy it! mainstreet mom

Friday, February 8, 2008

Note To Self: Try These Soon!

Chicken Spaghetti

Spicy Roasted Chicken Legs

BBQ Ribs

2 or 3 pounds country style pork ribs
salt and pepper
onion salt
1-2 cups BBQ sauce

Put the country style ribs in a 9 X 13 pan. Sprinkle generously with salt, pepper and onion salt. Do not add any water. Cover lightly with aluminum foil,and bake at 300 degrees for 4 hours. Allow to cool slightly, then pick out the meat (discarding bones and fat). Place this meat into a crockpot, layered with BBQ sauce. Cook on high for one hour, or low for two hours. Serve with additional BBQ sauce.

Tuesday, February 5, 2008

Cinnamon Fruit

From my friend, Judy Gay

1 large can peach halves or slices
1 large can pear halves
1 large can pineapple slices
¾ cup brown sugar
1/3 cup margarine or butter
1 – 2 tsp. cinnamon

Drain fruit well; place in 9x13 pan. Melt butter, add brown sugar and cinnamon and mix until dissolved. Spoon over fruit. Bake at 350 degrees for about an hour.

Apple Cake

My friend, Judy Gay, made this cake recently and it was heavenly! I plan on making it soon!

1 ¼ cup corn or canola oil
2 cups sugar
3 beaten eggs
3 cups chopped apples
1 cup chopped pecans
3 cups plain or cake flour
1 tsp. salt
1 tsp. soda
3 tsp. vanilla

Sift dry ingredients 3 times. Mix ingredients in order given. Add vanilla. Cook in 2 – 9 inch pans which have been greased and floured. Put in cold oven. Bake at 325 degrees for about 45 minutes.

½ cup margarine or butter
1 cup brown sugar
¼ cup evaporated milk
½ tsp. vanilla

Melt butter and sugar together; add milk and let come to a boil. Cool. Add vanilla. Ice between layers and top.

Optional Glaze:
1 stick butter
¾ cup brown sugar
1 tsp. vanilla

Bring to boil over low heat. Boil 2 minutes. Pour over cake while hot. Can be used instead of icing for cake.

This cake gets better with make it ahead if possible.

Thursday, January 31, 2008

Southwestern Pizza

That's the name I've given it....I don't know its official name, but I call it pizza cuz it's round. I learned it at a Pampered Chef party Monday night and have already cooked it for my family this week. It is very good! Like I said, I don't have the official recipe, but here's how I made it. Adapt as you need.

Saute chopped onion and minced garlic in a large skillet. Add cooked chicken, salsa, and southwestern seasonings of your choice (I used chili powder and cumin). Cook until warmed.

Put large flour tortilla in round deep dish baker, spread with refried beans, then chicken mixture, then shredded cheddar cheese. Repeat layers until dish is full. Cover with flour tortilla, shredded cheese and tomato slices.

Bake in 350 oven until warmed through and cheese melted.

Edited: Note: I found out the official name for this dish is "Southwestern Lasagna" because of its layers. The pizza name still fits, I think, because its round. So, you pick what you want to call it and go with it!

This Yumminess Disappears Quickly!

I made this cake this week and as you can see, it won't be around long.

I used a Devil's Food Cake Mix, but the icing just makes the cake!

I baked it in Pampered Chef's round deep dish baker and it made a pretty cake. Then I topped it with my Mom's fudgey chocolate icing. Boy, eating a bite of this cake brought back childhood memories along with a few pounds. But lest you think I ate it all kiddos and hubby have had their fare share, too.

Here's how to make the icing:

2 c. sugar (no wonder its so yummy!)
1/2 c. (scant) cocoa
1/2 c. butter
1/2 c. milk
1 t. vanilla
nut, if desired

Mix sugar, cocoa, butter and milk in a medium saucepan. Bring to a full rolling boil. Boil until forms a soft ball when portion is dropped in cold water. Remove from heat. Add vanilla (and nuts, if desired). Place sauce pan in cold water and beat until mixture begins to thicken. Spread on cooled cake.

Linking Love: Ree's Holiday Recipes

I used and enjoyed several of the recipes on Ree's recipe blog over the holidays. To allow you to enjoy them and to give myself easy access, I am linking to them from here. Click on over and you'll be licking your lips and heading for the kitchen to start some cooking of your own.

Brining a Turkey
Roasted Thanksgiving Turkey
Turkey Gravy, Baby
Delicious Creamy Mashed Potatoes
Butternut Squash Puree
French Pastry Puffs

Saturday, January 12, 2008

Tortilla Soup

This is a favorite soup recipe in our home. I originally got the recipe from my friend, Heather Denny.

3 cans chicken broth
2 lg cans of chicken ( I prefer freshly cooked chicken, but use the canned when I am short on time)
1 can corn (whole kernel)
1 can white northern beans (more if you prefer)
1 can chopped green chilis
2 (8 oz) cans diced tomato
1 clove garlic, minced (or more to taste)
1/2 t. cumin (or more to taste)
1/8 t. pepper (or more to taste)

flour tortillas, sour cream and grated cheddar cheese
Mix the first 9 ingredients in a crock pot, set on low and leave for several hours. Taste test occasionally to determine need for more cumin or pepper.

If short on time, all ingredients can be mixed in large pot on stove. Bring to a boil, then let simmer for a while. Taste test and add spices as needed.
Cut flour tortillas into strips, layer on a baking sheet and broil until crispy and lightly browned. Turn and broil other side.

Serve soup with sour cream, shredded cheese and tortilla crispies.


Related Posts with Thumbnails