Chicken Tortilla Soup

Chicken Tortilla Soup:
1 large onion
2 cloves garlic
1/2 med green pepper
2 T oil
15 oz tomato puree (I use the chili ready tomatoes)
4 c chicken broth (or I substitute water and bouillon)
1 T Jalepenos (I usually omit this because I never have them on hand)
1 t worcherstershire sauce
1 t sugar
1/2 t salt
1 t chili pwdr
1/4 t pepper
1/4 c flour
1 lb chicken (cooked and cubed)
1 c milk
1/4 c sour cream
8 oz Velveeta
3-4 tortillas

1. Saute onion, garlic, gr pepper and oil.

2. Add tomato, chicken broth, jalepenos, worchestershire sauce, sugar, chicken, and other seasonings.  Bring to a boil. 

3. While soup is cooking, but tortillas into small bite size strips and lay on a cookie sheet. Bake for 10 minutes on 350, or until they start to brown and are crispy.  Once finished, put them in a bowl and set them aside. 

4. Mix flour and milk well and slowly add to soup. Stir frequently to avoid scorching.

5. Slowly add the Velveeta. Continue stirring. Once cheese is melted, add sour cream and serve immediately 

with tortilla pieces used as topping for individual servings.

Cheeseburger Chowder (or Taco Soup)

1 pound ground beef, browned and drained
2 cups cubed potatoes
1/2 c chopped celery
1/4 c chopped onions
2 T chopped gr peppers
1 T beef bouillon
2 and 1/2 c milk
3 T flour
1 c shredded cheddar cheese or velveeta
2 T taco seasoning (optional)

Place vegetables into soup pan along with bouillon. Boil until vegetables are Very tender.  Add ground beef.  In separate bowl, mix together milk and flour.  Add to soup and cook until thickens.  Add cheese and stir until melted.  If desired, add taco seasoning.

Weeknight Lasagna Toss

A Family Favorite of ours!

1 lb. lean ground beef

2   green peppers, chopped

3 cloves garlic, minced

1 jar  (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup  KRAFT Zesty Italian Dressing (I usually omit this)

12 oven-ready lasagna noodles, broken into quarters (sometimes I substitute other pasta)

1 cup  Shredded Mozzarella Cheese

BROWN meat in large saucepan; drain.
ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.
COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Crockpot Mac & Cheese with Corn

A Potluck favorite of all ages!

 2 cups of uncooked Macaroni noodles (prepared as directed)

1 can whole corn

1 can creamed corn

1 stick of butter

1/2 lb Velveeta

Mix together ingredients and cook on high for 1-2 hours in crockpot.or bake at 350 for 1 hour. Can add ham or beef.

TACO SOUP

Recipe From June Schleimer

TACO SOUP

1 pound ground beef, browned (can use turkey or buffalo) 

1 large can kidney beans

2 cans diced tomatoes, with juice

1 can corn

1 package Taco seasoning

Shredded Cheddar Cheese

Taco Chips

Mix all together, including juice from cans, and heat. 

Pour into soup bowls.  Sprinkle with cheese.  Serve with Taco Chips.

Bacon Cheeseburger Dip

From June Schleimer

Ingredients:
8 slices bacon
1/2 pound lean ground beef
8 ounce package cream cheese
8 ounce package cheddar cheese, shredded

10 ounce can Ro-Tel® tomatoes
2 tablespoons parlsey, chopped

Directions:
Cook bacon, drain and crumble.
Cook beef, crumbling as it cooks; drain.
Mix remaining ingredients except two tablespoons of bacon crumbles and parsley.
Mix well put into a crock pot, Celebrating Home Bean Pot (250 degrees for 2 hours), or microwave until hot and bubbly.
Stir parsley into dip and sprinkle reserved bacon for garnish.
Serve with vegetables or bagel chips.

Tuna Noodle Casserole

Recipe from LaJissa Niklasen

1 recipe of Homemade Macaroni
2 cans tuna
1 can peas

Make a homemade mac and cheese as usual, or use the recipe linked above.  Next, add two cans of tuna and I can of peas.  Bake!

Jalapeno Popper Dip

This recipe is from Elaine

Jalapeno Popper Dip

This creative jalapeno popper dip recipe has the great spicy taste of fried jalapeno poppers without all the extra work.

Ingredients:

• 2 (8 ounce) packages cream cheese, room temp
• 1 cup mayonnaise
• 1 cup shredded Mexican blend cheese (half Jack, half cheddar cheese)
• 1/2 cup Parmesan cheese
• 1 (4 ounce) can chopped green chilies
• 1 (4 ounce) can sliced jalapenos - double if you like heat
• 1 cup panko bread crumbs
• 1/2 cup Parmesan cheese
• 1/2 stick butter, melted

Preparation:

In a food processor, add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2-quart casserole. In a bowl, mix breadcrumbs, Parmesan cheese, and melted butter; mix well. Sprinkle crumb mixture evenly over the dip and bake in a preheated 375 degree F. oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges.

Do not over cook this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

 

Fettuccine Alfredo

1 small box fettuccine noodles or tortellini, cooked & drained

2 c whipping cream

2 T butter

1/2 t pepper

pinch of nutmeg

1/2 c Parmesan cheese

2 t parsley flakes

1/2 T garlic powder or 1 T minced garlic

Combine whipping cream and butter.    Add seasonings and cook on med heat until thickens.  Stir frequently. Once sauce begins to thicken, add parmesan cheese a little at a time, stirring to whisk until completely blended. Serve over noodles.

Apple Cider Pancakes

Pancakes:

To your favorite pancake batter, add:

1/2 t cinnamon

1/4 t pumpkin pie spice

3/4 c shredded apple

Prepare pancakes as usual. Top with Apple Cider Syrup (below)

Apple Cider Syrup:

2 c apple cider

1/4 c butter

2 T lemon juice

1 c sugar

2 T cornstarch

1/2 t pumpkin pie spice

Add all but butter into pan. Boil 1 minutes.  Remove from heat and blend in butter.

Meatballs with Gravy

2 lbs hamburger
2 eggs beaten
6 Tbsp milk
1 1/2 cups soft bread crumbs (I just use any bread in food processor to make crumbs)
1 Tbsp chopped onion
1 can chicken noodle soup (I have found that it's best to just use the juice from the soup and strain out the noodles.  But if you want to use the noodles, I suggest to add them in at the end or they get stuck/burned on the bottom of the pan)
1 can cream of mushroom or chicken or make your own
1 1/2 cups water
salt and pepper
Garlic Mashed Potatoes

Mix hamburger, eggs, milk, bread crumbs, salt & pepper and onion. Shape into meatballs. (I use a cookie scoop) Brown in a frying pan and do not drain the fat. Add soups and water. Simmer covered for 45 minutes. Mean while, make mashed potatoes as directed.
Serve meatballs over top of the potatoes, or on the side.

Meatball and Tortellini Soup--**New Top Recipe!!**

1 lb meatballs (can buy frozen or make your own with my meatball recipe)
1 qt canned tomatoes (I use the chili ready ones)

4 c water
1 T chili powder (Omit this if you use chili ready tomatoes)
1 t salt
1/2 t pepper
2 cloves garlic
2 t basil
2 t oregano
Vegetables of your choice: I use carrots, celery, onion, and zucchini.  You can also try green beans, corn, or peas.
8 oz tortellini

In a large soup pan, combine tomatoes, water, spices, and vegetables.  Cook until vegetables are tender.  If you are using boxed tortellini, cook as directed in a separate pan, then add to soup.  If using frozen, add to soup directly along with meatballs.  Continue to cook soup until tortellini and meatballs are hot.

Loaded Baked Potato Soup

Loaded Baked Potato Soup:
3 c peeled, cubed potatoes
one small onion (diced)
1 t garlic
3 c chicken broth
2 c milk
1/2 c bacon (cooked and cut into small pieces)
1 c sour cream
1/2 c cheddar cheese
Salt - to taste

Boil potatoes, onion, and garlic in chicken broth for at least 15 minutes, 

or until potatoes are very tender. Slowly add milk to soup.

Add bacon, sour cream and cheddar cheese.  

Salt soup to taste.