Chicken Tortilla Soup

Similar to the dish at Chevy's by the same name, this spicy soup will clear out clogged nasal passages in a snap!

Ingredients:

• 4 (small) corn tortillas
• 2 Tbsp vegetable oil
• 3 boneless skinless chicken breasts (about 12 oz.), cut into 1/2 inch chunks
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2 cans (about 28-30 oz) chicken broth
• 1 can diced tomatoes, undrained
• 1 can (4 oz) chopped green chilies, undrained
• 2 tablespoons chopped fresh cilantro
• 1 cup shredded mexican blend shredded cheese

 Preheat oven to 400. Cut tortillas into 1/2 inch strips. lay out flat on baking stone. Bake 7-8 minutes or until crispy.  In a large pot, heat oil over medium high heat. Add chicken chunks and cook 3 minutes, stirring constantly. Add onion and garlic, chili powder and cumin. cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

Serve Soup over tortilla strips, topped with cilantro. sprinkle cheese evenly between bowls.

Makes 4 servings

Honey Walnut...Chicken

I usually see this dish prepared with Batter-dipped, Fried Shrimp, but since I'm not a big fan of shrimp, I made my own recipe for a similar dish. It's not as amazingly sinful as the entree from my favorite local Chinese place, but it's a bit healthier and every bit as tasty.

Ingredients:

•  1/2 cup mayonnaise
•  4 Tbsp honey
• 2 Tbsp Sweetened Condensed Milk
• 3/4 cup candied walnuts
• 1 pound boneless, skinless chicken breast, cut into small chunks 

Directions:
In a small bowl, combine mayo, honey and sweetened condensed milk. set aside. In a non-stick skillet or lightly oiled saucepan, stir-fry chicken pieces until no longer pink.  I usually cook them for 7-9 , minutes on medium high heat, and then cover, reduce heat to low and allow to cook through (about 5 more minutes). Combine with Candied walnuts and cooked chicken and serve over steamed rice topped with a handful of shredded lettuce.

Barbecue Pork Sandwiches

Here's a simple crockpot recipe for pulled pork sandwiches. Perfect for winter days like we've been having recently. You'll LOVE how yummy the house will smell when these are cooking.

Ingredients:

• 4 lbs. Boneless Pork Top Loin
• 1 large onion, chopped
• 1 can cola (can be diet if desired)
• 1 cup barbecue sauce

Directions:
Combine all ingredients in a crock pot. Cook covered, on high for 5-6 hours, or until meat is very tender. Shred pork with two forks. Serve on rolls. These are great served with potato skins for a football party.

Wendy's Pecan Puff Pastries

I altered this recipe from Pepperidge Farms' original, so if I've made these for you - this is how they're done.

Ingredients:

• 1 sheet of Pepperidge Farm Puff Pastry
• 1 cup brown sugar
• 1 cup crushed Pecans (can be part walnuts or almonds if desired)
• 4 Tablespoons butter, melted.

Directions:

Preheat oven to 400 degrees. Grease 12 muffin cups

Unfold Puff pastry sheet and cut into 12 rectangles. Roll each rectangle into a square that is approximately 3”x3”. Place each square into a muffin cup. Prick the botom of each crust with a fork.

Combine brown sugar, nuts and butter in a small bowl. Spoon mixture evenly into the pastry dough, (about 2 Tablespoons each).

Bake for 12 minutes at 400 degrees.

Onion Crusted Pork Chops

Another recipe found on a can we already had in the pantry! This recipe makes pork chops breaded with French's crispy french-fried Onions. We like to serve them with mashed potatoes and a salad.

Ingredients:

• 4 thick cut boneless pork chops


• 2 tablespoons flour


• 2 cups French's Onions


• 1 egg, beaten.

Directions:

• Preheat oven to 400 degrees.


• combine flour and onions in a large ziplock and crush onions to crumbs with rolling pin.


• Pat excess moisture from pork chops


• dip pork chops in beaten egg, and then coat with flour/onion mixture. Pat firmly to make sure they're well covered.


• bake for 20-25 minutes, or until meat is cooked through.

A New Favorite: Magic Cookie Bars

These are the most delicious little bites of heaven! They freeze well after baking, too!

Ingredients:

• 1 cup butter (you can use as little as 1/2 cup, but we like a thicker bottom crust), melted


• 2 cups graham cracker crumbs (or twice as much as the butter)


• 1 can sweetened condensed milk


• 1-1/2 cups chocolate chips


• 1-1/2 cups peanut butter, white chocolate or butterscotch chips


• 2 cups flaked coconut


• 1 cup chopped nuts (we like walnuts or pecans best)

Directions:

• Preheat over to 325 degrees


• In small bowl (or kitchenaid mixer) combine melted butter and graham cracker crumbs, mix well. Press crumb mixture firmly on bottom of 13x9 inch baking pan.


• Pour sweetened condensed milk evenly over crumbs. You should be able to cover the whole pan.


• Layer evenly with remaining ingredients, press toppings firmly into milk with a fork.


• Bake 25 minutes or until lightly browned. Cool before cutting. Store covered at room temperature.

Enjoy!

Super Moist Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 4 eggs
• 1 1/2 cups vegetable oil
• 2 cups white sugar
• 2 3/4 cups shredded carrots
• 1 (8 ounce) can crushed pineapple, drained
• 3/4 cup chopped walnuts
• 1 cup flaked coconut
• Cream Cheese Frosting (optional)
  

Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I like to frost it with Cream Cheese Frosting.