Chicken Tortilla Soup

Ingredients

• 4 boneless chicken breast halves, cooked and shredded
• 2 (14.5 ounce) cans chicken broth (I just did water with chicken bouillon)
• 1 (4 ounce) can diced green chiles
• 2 (10 ounce) cans diced tomatoes with green chili peppers (Rotel)
• 2 cans of beans (I did one black bean and one great northern bean, but it doesn't really matter)
• 1 can of corn (drained) (I did one quart bag of home-frozen corn)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh lime juice
• 1/2 bunch chopped fresh cilantro
• heaping 1/2 teaspoon ground cayenne pepper
• heaping 1/2 teaspoon ground cumin

Directions

1. Combine the chicken broth, green chilies, tomatoes with green chilies, beans, corn, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
3. Ladle the soup into bowls.  Garnish with shredded Monterey Jack cheese, sour cream, and tortilla chips.

Cornbread

Ingredients

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (or 1 Tbls. lemon juice + enough milk to make 1 Cup.  Allow to sit for five minutes)
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions *Note: I mix this one by hand because it is not too thick and makes for fewer dishes :)

1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
2. Melt butter in large bowl in microwave. Stir in sugar.  Add eggs and beat until well blended.  Combine buttermilk with baking soda and stir into mixture in bowl. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Christmas Caramels

This is our family's most favorite caramel recipe.  Hope you enjoy it, too!


Before you dive right in, here are a few notes from my mom:
* butter the pan well before pouring in caramel, and don't just pour it in one spot, kind of pour it all over in the pan or it will stick to the pan
* cut wax paper in 5" strips, cut into thirds to wrap
* use the ice water test along with color to judge doneness (more reliable than a candy thermometer)
* when testing in water, use fresh ice water each time you test


2 C. sugar
2 C. heavy cream
3/4 C. evaporated milk
1 1/3 C. corn syrup
2 tsp. vanilla
1/8 tsp. salt
4 Tbls. butter

Combine sugar, salt corn syrup and 1/2 of cream in a heavy saucepan.

Bring to a boil on med-hi.

Mix the remaining cream and evaporated milk together, and drizzle in, maintaining a boil.

Turn down heat and cook to soft ball (235).

Add butter, cook to medium ball (247).

Take off heat and ADD VANILLA!  (I usually set the vanilla bottle in my prepared pan to remind me to add it before I pour it into the pan!  I have seriously forgotten this many times and it is so frustrating!!)

Nancy's Pumpkin Pie

I discovered this year that I actually like pumpkin pie!  I know, after thirty Thanksgivings, it's about time.  Here's one of my favorite recipes that helped convince me that I like it.  It comes from my former coworker in Michigan, Nancy.  I hope you enjoy, this is her mom's recipe.

Pumpkin Pie

 

(heat oven first)

 

1 small can pie filling (there are some with spices added, do not get that, just get the pure pumpkin pie filling)

1 cup brown sugar

1/2 teas salt

1 teas cinnamon

1 teas ginger

1/8 t allspice (optional)  (Mom always left it out, so I have never added either)

3 eggs slightly beaten

MIX all these items together - I use electric mixer

 

1 1/2 cans of canned milk (evaporated milk - small can which is 5.33 oz - I use about 1 1/4 can)

SCALD the milk - which is heat to right before a boil - you will want to keep an eye on it and stir it

 

Then add the scalded milk to your mixture

 

Pour into pie shell

 

Bake at 425 for 10 - 15 minutes (I do 15) THEN

Turn oven down to 350 and continue to bake for 30 - 40 minutes (I usually need the 40)

 

It is done when you put a knife in and it comes out clean

Yummy Chili

2 garlic cloves

1 lb. ground beef

1 onion, diced

2 bell peppers, diced

1 tsp. oregano

1 Tbls. cumin

1/4 tsp. cayenne pepper

2 Tbls. chili powder

1 tsp. salt

8-oz. can of tomato sauce

1 can pinto beans

1 can kidney beans

1 can black beans

1 large can Rotel

1/4 C. masa (corn flour)

1. Brown the ground beef with the garlic

2. While that is browning, put the onion, peppers, spices, salt, tomato sauce, beans (including the liquid), and Rotel (including the liquid) into the crock pot.

3. In a separate bowl, mix the masa with 1/2 C. water (this ingredient helps thicken the chili and adds a great flavor).

4. Add the browned ground beef mixture to the crock pot when done.

5. Stir it all together, then stir in the masa mixture.

6. I cooked mine on low for about 8 hours, but I'm sure you could cook it on high for a shorter time as well.

Fabulous Cornbread

This is my favorite recipe for cornbread that I have found.  It is quick and easy and I usually have all the stuff on hand.  I like to whip this up when I want some fresh bread with dinner, but I don't have time/motivation to make "real" bread.  You can make this in an 8 x 8 casserole dish, or as 12 muffins (which bake faster!).


Cornbread

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk (Or 1 Tbls. lemon juice or vinegar plus enough milk to make 1 cup)
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Directions:

1.  Preheat oven to 375 and prepare your pan (Either an 8x8 or 12 muffins)

2.  Melt butter in a large bowl in the microwave (I use my 8-cup Pyrex liquid measuring cup so that I can pour the batter out easily)

3.  Stir in sugar until combined.  Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

4.  Bake in the preheated oven for 30-40 minutes for an 8x8, or 15-20 minutes for the muffins, or until a toothpick inserted in the center comes out clean.

Chicken Athena

For something different try this recipe from one of my favorite recipe sources, our family friend, Holly Webster:

2 Cans stewed tomatoes
2 sm. jars marinated artichoke hearts
1 onion, diced
2-3 boneless skinless chicken breasts, cubed
Feta cheese
Whole wheat thin spaghetti

1) Saute chicken in oil until brown

2) Add onion and saute

3) Add tomatoes with juices and marinade from artichokes (set the artichokes aside)

4) Simmer 10 minutes

5) Add artichokes and heat until hot

6) Serve over pasta and top with crumbled feta cheese