Tortilla Soup

I was looking for the cafe rio tortilla soup recipe but couldn't find it so instead I just googled quick and easy tortilla soup and this is what I found. I've made it a few times and every time I make it I have to google it so I thought I would just post it here!

Quick, Easy -N- Fast Chicken Tortilla Soup Recipe

1 (15 oz.) can whole-kernel corn, drained, or 2 C. frozen
2 (14.5 oz.) cans chicken broth
1 (15 oz.) can black beans
1 (14 oz.) can diced tomatoes, drained
1 (4 oz.) can diced green chilies
1 t. cumin
salt to taste
1 lb. boneless chicken breasts, cooked and chopped

Garnish:
Tortilla chips
Shredded Cheddar or Monterey Jack cheese for topping

Pour corn, broth, beans, tomatoes and chilies (I usually puree the tomatoes and chilies b/c I hate chunks) into large saucepan. Add cumin, salt and chicken. Simmer over medium heat until chicken is heated through. Serve with tortilla chips and shredded cheese.

For added spicy flavor, cook chicken in taco seasoning, or add a couple of teaspoons of taco seasoning or chili powder to the soup.

Makes 6 servings.

Homemade Chicken Noodle Soup

(This was one of the soups at Turin's birthday party)

1 whole chicken

1 whole celery bunch, diced

2-3lbs large carrots, diced

1 small onion, diced

Seasonings (add the following seasonings to 12 cups of water):

2 tsp. Garlic pepper

½ tsp. basil

1 tsp. celery flakes

1 tsp. Lawry’s salt

¼ tsp. Tyme

¼ tsp. Poultry seasoning

¼ tsp. Rosemary

3 bay leaves

12 chicken bouillon cubes

Optional: 4 drops of hot sauce

Optional: Rice or Noodles- I've used homemade noodles and I've used egg noodles and both have tasted great.

Dissolve cubes in water. Add chicken. Boil (a gentle boil) chicken until tender. Remove chicken, set aside and cool. Add diced carrots, celery and onion to broth. Add seasonings. Simmer until tender. While vegetables are simmering, remove chicken from bones. Add meat to broth. Simmer 30min or more. I usually let it simmer for a couple of hours. Add pre-cooked rice or noodles.

Yummy Salad Recipe That I Am Addicted To!

I love this salad recipe, especially the dressing. I've been meaning to post it on here for a while because I kept forgetting the exact recipe for the dressing and would just throw in the ingredients until I thought it tasted good. Well last Sunday we had company for dinner and I thought I would make the recipe. I thought I new how much red onion to put in but apparently my guess of 1 cup instead of 1/2 a cup was way off. Needless to say, after everyone's eyes watered up after the first bite I was able to fix the dressing and it was back to its delicious self again. Enjoy!


1 head of green leaf lettuce (maybe add some other lettuce to it for texture if you want) chopped into bit size pieces
Toasted almonds (as many as looks good to you—not the whole package)
Shredded mozzarella (not the whole bag)
Bacon bits (you can buy real bacon pieces—get the Hormel type that has to be refrigerated after opening)

(If you make a huge party batch you can use 2 heads of lettuce, and ALL of the toppings. Otherwise, you should have enough toppings for a second salad later)

Dressing:
In a blender mix:
½ C red onion
2t dry mustard
½ C red wine vinegar
1c sugar
1 ½ t salt
As blending as 1 c oil gradually

In my opinion this is enough dressing for two salads. If you put it on, only use half. Otherwise, serve it on the side.

I have also had similar salad using craisins, mushrooms, sunflower seeds, or whatever else. But that is the type that uses Briana poppyseed dressing.

Tomato Basil Soup

I originally posted a recipe similar to this but with much more yucky (well, fattening) ingredients. I have since played with the recipe and feel much better about its contents, so, I will post my NEWER version here but also leave the more fattening one below it if you are still interested in the calories. The fam and I ALL decided the healthier version tastes better, but you decide...

HEALTHIER VERSION
8 cups tomatoes (chopped)
4 cups tomato juice
1/4-1/2 cup white cooking wine
1/2 yellow onion (chopped)
14 leaves of FRESH basil
2 Tbsp butter
1 cup milk
1/2 tsp minced garlic
Salt and pepper to taste
Sour cream for garnish *We are not even a sour cream fans but it totally adds to the soup!*

Bring tomatoes, onion, tomato soup, and garlic to a boil and let simmer for about half an hour. Puree the soup in a blender with the basil leaves until soup is smooth.
Return soup to the pot and add butter, milk, and salt & pepper.
Heat for another 10 minutes or so or until the table is set and serve with bread or crackers.

FIRST VERSION
4 cups tomatoes (chopped)
4 cups tomato juice
1 cup heavy cream (or half & half to ease the calories)
14 leaves of FRESH basil
1/2 cup butter (1/3 cup still does justice)
Salt and Pepper to taste + a little garlic if you like it

Bring chopped tomatoes and tomato soup to a boil and then simmer for about a half an hour. Puree the heated tomato mixture with the basil leaves and return them to the pot.
Add cream and butter, salt and pepper, and a pinch of garlic if you want.
Heat it all together and serve hot with nice bread or crackers.
*You might want to add one or two teaspoons of sugar at the very end, too depending on the taste you're looking for.

Enjoy!

Tomato Vegetable Casserole

Tried this and loved it. We don't like zucchini so we used butternut squash instead. Not often you find a genuinely delicious and healthy recipe.
Ingredients
1 medium potato, peeled and cut into 1/2-inch pieces
1 medium yam, peeled and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
2 carrots, peeled and cut into 1/2-inch pieces
5 tablespoons olive oil
1 red onion, thinly sliced into rings
2 small or 1 large zucchini, cut crosswise into 1/4-inch-thick pieces
Salt and pepper
2 large ripe tomatoes, cut crosswise into 1/4-inch thick slices
1/2 cup grated Parmesan
2 tablespoons dried Italian-style bread crumbs
Fresh basil sprigs, for garnish
Directions
Preheat the oven to 400 degrees F.
Toss the potato, yam, bell pepper, carrots, and 2 tablespoons of olive oil in a 13 by 9 by 2-inch baking dish to coat. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
Arrange the onion slices evenly over the vegetable mixture. Arrange the zucchini over the onion. Drizzle with 2 tablespoons of oil. Sprinkle with salt and pepper. Arrange the tomato slices over the zucchini.
Stir the Parmesan and bread crumbs in a small bowl to blend. Sprinkle the Parmesan bread crumbs over the vegetables in the baking dish. Drizzle with the last tablespoon of olive oil.
Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes. Garnish with fresh basil sprigs, if desired.

Banana Bread with Orange Glaze

This is one of my new favorite recipes. It has a little more sugar than your standard banana bread, but it has whole wheat flour, so it must be good for you. For a dessert, serve warm with vanilla ice cream.... or that is good as a mid-morning snack too :o)

3/4 cup soft butter
8 oz. soft cream cheese
2 cups sugar
2 eggs
4 medium mashed bananas
1/2 tea vanilla
1 1/2 cups white flour
1 1/2 cups wheat flour
1/2 tea baking powder
1/2 tea baking soda
1/2 tea salt

Glaze
Juice and zest of one orange
1 cup powdered sugar

Beat butter and cream cheese together until fluffy, add sugar and beat again. Add eggs, vanilla and banana's and mix until combined, then add the rest of the ingredients. Bake in 2 8"x4" loaf pans at 325 degrees for 60 minutes. Pour the glaze over hot bread before removing from pans, let cool 10 minutes, and then remove to a wire rack to finish cooling.

Magic in the Middle cookies.

So I have to admit I'm just cut and pasting from a friends blog, but when I tried these I had to share the wealth. Some of the best cookies ever hands down.

Ingredients
1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp. salt
1/2 cup sugar (plus more for dipping)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened (i used regular)
1 cup creamy peanut butter, divided (use skippy)
1 tsp. vanilla
1 large egg
3/4 cup powdered sugar
Directions
Preheat oven to 375. Whisk together first 4 ingredients in a medium-size bowl. In a separate bowl, beat together both sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.
Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1 inch) balls.
Break off about 1 Tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.
Dip top of each cookie in sugar and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.
Bake cookies at 375 for 7 - 9 minutes until set. Let cool on wire rack.

Carrot Ginger Soup

About 1 Tbsp olive oil
1 large yellow onion
1 bunch green onions
2 lbs fresh raw carrots
1 1/2 to 2 quarts chicken broth
1/2 tsp fresh ginger
1/2 tsp sugar
1 cup heavy cream or milk
1 Tbsp parsley
About 1 tsp salt (I like a little more)
About tsp pepper (I like a little more)

Chop both kinds of onions and sautee' in a large pan with the olive oil. When clear and soft, add carrots (that you've chopped into small pieces) and chicken broth. Bring to a boil and then reduce to simmer for about 30-40 minutes or until carrot pieces are soft.

Using a blender, transfer one or two cups of broth + carrots & onions, and puree until smooth. Return each pureed batch to a large pot until all of carrots & broth are pureed. Heat well while adding finely grated fresh ginger, sugar, salt & pepper, and cream. If soup seems to thick add more broth; if seems to runny, let it simmer for another half hour or so.

Serve with hot bread (and garnish with chives if you so crave). Enjoy!

Cranberry Pear Pie
SERVINGS: 6-8
Taste of Home magazine
TIME: Prep: 20 min. Bake: 50 min. + cooling
Ingredients:
Pastry for single-crust pie (9 inches)
2 tablespoons all-purpose flour
1/2 cup maple syrup
2 tablespoons butter, melted
5 cups sliced peeled fresh pears
1 cup fresh or frozen cranberries
TOPPING:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup cold butter
1/2 cup chopped walnuts
Directions: Line a 9-in. pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling. Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400° for 15 minutes. Reduce heat to 350°. Remove foil; bake 35-40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.


Red Velvet Peppermint Cake
Source: Southern Living
MAKES 1 (3-LAYER) CAKE

1 (18.25-ounce) package white cake mix
3 egg whites
1 1/3 cups buttermilk
2 tablespoons vegetable oil
1 (9-ounce) package yellow cake mix*
1/2 cup buttermilk
1 large egg
1 1/2 tablespoons cocoa
1/2 teaspoon baking soda
2 tablespoons red liquid food coloring (I always use way less)
1 teaspoon cider vinegar
Peppermint Cream Cheese Frosting
Garnishes: 6 (5-inch) red and white peppermint candy canes, crushed;
12 (5-inch) green candy canes, broken;
12 round peppermint candies

BEAT first 4 ingredients according to cake mix package directions.
BEAT yellow cake mix and next 6 ingredients according to package directions.
Spoon red batter alternately with white batter into 3 greased and floured 9-inch round cakepans. Swirl batter gently with a knife.
BAKE at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool on wire racks.

SPREAD Peppermint Cream Cheese Frosting between layers and on top and sides of cake. (Cake may be chilled up to 2 days or frozen up to 1 month.) Garnish, if desired.

Serve within 2 hours.
*Substitute 1 3/4 cups yellow cake mix. NOTE: If cake is frozen, thaw completely before garnishing to prevent crushed candy from running. Do not refrigerate after garnishing.

MAKE-AHEAD GAME PLAN: Up to 1 month ahead: Prepare cake layers and frost with Peppermint Cream Cheese Frosting. Freeze in a plastic airtight cake dome.
Day to Serve: Thaw cake and add decorations.

Peppermint Cream Cheese Frosting
MAKES ABOUT 5 CUPS
For Quick Peppermint Frosting: stir together 3 (16-ounce) containers ready-to-spread cream cheese frosting and 2 teaspoons peppermint extract.
1 (8-ounce) package cream cheese, softened
1 cup butter or margarine
1 (2-pound) package powdered sugar
2 teaspoons peppermint extract*

BEAT cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at low speed until smooth. Add extract, beating until blended.
* Substitute 2 teaspoons vanilla extract.

Butternut Squash Soup

The credit for the recipe goes to my dad. It's the best butternut squash soup recipe I've ever tried. Let me know what you think...Especially you, Shannon.

4 Tbsp melted butter
1 cup chopped leeks
1/2 cup shallot
1 1/2 lbs. butternut squash chunks
1 quart chicken broth
1 cup heavy whipping cream
1 cup freshly squeezed orange juice
1/2 tsp ground ginger
salt and pepper to taste

dallop of sour cream and/or orange zest for garnish

Melt butter in a large pot
Saute leeks & shallots until brown in the butter
Puree broth and squash chunks (which have been steamed or baked until softened---about an hour prior) and add to the large pot. Bring to a boil...once boiling, reduce to a simmer.
Add heavy cream & orange juice & spice (do not bring to a boil again)

Serve when ready. Add sour cream & zest as garnish

2 perfect treats for your Christmas plates!

Layered mint fudge

1 1/2 tsp butter, softened
2 c (12oz) semisweet choco chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white choco chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining choco mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved choco mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.


Peppermint-Chocolate Sandwich Cookies

Prep Time:
20 min
Inactive Prep Time:
2 hr 25 min
Cook Time:
10 min
Level:
Intermediate
Serves:
12 sandwich cookies

1 (16.5 ounce) tube refrigerated sugar cookie dough (or make your own!)
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil

Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
Special equipment: a 2 1/2-inch round cookie cutter(or a greased cup), and a 1/2-ounce cookie scoop (or a spoon)
Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.
Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Stuffed Chicken Breasts

2 boneless skinless chicken breasts
1 box stuffing
1 can Healthy Choice Cream of Mushroom Soup
1/2 cup milk
2 cloves garlic (or two tsp pre-minced garlic)
3 tsp salt
3 tsp pepper
About 2 Tbsp olive oil
Grated Parmesan and mozzerella cheese (optional)
4-6 x 6-inch string/floss pieces

Preheat the oven to 350 degrees and line a small casserole dish with foil
Cut each breast in half (long ways) but not all the way through, opening up the breasts into a heart shape. Pound them out so that they are thinned.
Prepare the stuffing as the box suggests (I leave out the butter for calorie and healthy preferances, but do as you like).
Take several good handfuls of stuffing and place them in each chicken breast. (If you like cheese, this is the time to put some cheese in with the stuffing. I didn't, since I can't have cheese and it was really yummy without it...but some people love cheese, so there you have it)Close the chicken breasts around the stuffing and tie closed with 2 or 3 strings each. You have to tie them pretty tight.
Place the stuffed chicken breasts in the dish and lightly coat each breast with olive oil and salt and pepper (and parmesan cheese--again, if you're a cheese person--if not, it was yummy without it).
Bake on one side for 10 minutes.
Meanwhile, mix the Cream of Mushroom Soup with the milk, garlic, and salt and pepper. After the 10 minutes has passed, turn over the stuffed chicken breasts, baste them with olive oil and salt and pepper, and pour the C of MS mixture over them covering them completely.
Bake for 10 minutes at a time for another 40 minutes, turning over chicken breasts and re-covering them with C of MS mixture every turn. (On last 10-minute turn over, add more cheese on top if you're a cheese person)
Serve hot with vegetables and bread.

(I made up this recipe, too, because I wanted a healthy "fancy" meal one night. We thought it was just delicious. Let me know what you think!)

Healthy "Funeral Potatoes"

I just kind of made this up since I was assigned to make Funeral Potatoes for a church function and didn't want to lead astray my fellow church-goers with those nasty fat-filled potato casseroles. Surprisingly, they turned out DELICIOUS. See what you think...

1 x 10 oz bag of frozen potato chunks (the hash kind that isn't grated)
1 x 8 oz block of Neuftchel Cheese (a goat's milk, less fat version of cream cheese)
1/2 cups plain yogurt
1 yellow onion chopped and diced
2-5 stalks celery chopped and diced
1 Tbsp (ish) melted butter
2 tsp (ish) salt
3 tsp (ish) black pepper
1 Tbsp (ish) celery seed
1 1/2 tsp (ish) sage
Several handfuls of crushed corn flakes or corn chex
4 oz block (ish) cheddar cheese (optional)

Mix together frozen potato chunks, Neuftchel cheese, plain yogurt, onion, and celery until creamy. Add butter, salt, pepper, celery seed, and sage and mix thoroughly.

Meanwhile, line the bottom of an an extra large casserole dish with crushed corn flakes/checks. Spoon creamy potato mixture over corn flakes/chex and then cover potato mixture with another layer of crushed flakes/chex. Grate cheese over the top (or not...) and cover with aluminum foil.

Bake at 375 degrees for 45-50 minutes. Serve hot. Yum.

Zuppa Toscana Soup

Zuppa Toscana Soup (Tastes just like the soup at Olive G.)
Makes: 6-8 servings


INGREDIENTS
1 lb ground Italian sausage (You can use the spicy Italian sausage and omit the red peppers)
1½ tsp crushed red peppers (or can use a fresh hot pepper)
1 large diced white onion
4 Tbsp bacon pieces (Can use Turkey bacon)
2 tsp garlic puree/ finely chopped
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale (or spinach)


Saute Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, saute bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Death by Chocolate Cake

This is a very dense, rich cake, not to be taken lightly. You could call it the king of chocolate cakes. It is the best served while it is still a little bit warm.

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.