This is "the BOMB" according to my brother Ben. I had made a different tortilla soup and had him over for dinner. He said it was good (I thought it was really good), but my sister's tortilla soup was "the BOMB." So my curiousity got the best of me and I had to have her recipe and find out for myself. And it is excellent. Easily Adam's favorite soup.
2 C cooked chicken, cubed or shredded
1 15 oz. diced tomatoes, mostly drained
1/3-1/2 can of Hatch's green chile enchilada sauce (16 oz.) - this makes it a little spicy so you may want to add slowly little by little
4 oz. green chiles
15 oz. pinto beans (or I've used white or black), rinsed and drained
1 small onion, chopped (I sautee in butter till they're clear before I add)
2 T minced garlic
14 oz. can of chicken broth
15 oz. can of corn, drained
1 15 oz. can of cream of chicken
1 1/2 C water
2 t. chicken bouillion
1 t. cumin
1/2 t seasoned salt
1/2 t. salt
8-10 corn tortillas, cut up in small squares (I have used tortilla chips instead and they worked well)
*Sour cream, tortilla chips, cheese (to put on top of soup)
Dump all the ingredients in crockpot, except tortillas and the toppings (sour cream, chips, & cheese). Cook on low for 4 hours. Add tortillas for the last hour or so (they will mostly dissolve). OR you can cook on stove top for an hour (same thing...dump everything in) and add the tortillas once the soup is boiling. Garnish with sour cream, chips, & cheese!
Thursday, January 22, 2009
Friday, January 9, 2009
EASY Peanut Butter Cookies
So easy and very good...you won't believe they only have 3 ingredients!
1 C chunky peanut butter (or creamy)
1 C. sugar
1 egg
Combine peanut butter, sugar and egg. Drop by teaspoon on greased cookie sheet. I always press my cookies down with my hand. Bake at 350 for 12-15 minutes.
*This recipe has been with me for a long time...probably because it's so easy to remember! :)
1 C chunky peanut butter (or creamy)
1 C. sugar
1 egg
Combine peanut butter, sugar and egg. Drop by teaspoon on greased cookie sheet. I always press my cookies down with my hand. Bake at 350 for 12-15 minutes.
*This recipe has been with me for a long time...probably because it's so easy to remember! :)
Buttermilk Pancakes
I make these probably once a week for dinner.
1 C buttermilk (or 1 C milk +1 T. vinegar)
1 t. salt
2 1/2 T oil
2 T. baking powder
2 1/2 T sugar
1 C. flour
1 egg
Mix together and let batter rise. Do not stir again. batter will be thick. Pour on griddle. Makes 12 small-medium pancakes.
1 C buttermilk (or 1 C milk +1 T. vinegar)
1 t. salt
2 1/2 T oil
2 T. baking powder
2 1/2 T sugar
1 C. flour
1 egg
Mix together and let batter rise. Do not stir again. batter will be thick. Pour on griddle. Makes 12 small-medium pancakes.
Sunday, January 4, 2009
Preparedness Tip
Preparedness Tip - Inexpensive Eggs for Food Storage:
Eggs are essential basic cooking ingredients, but have a short shelf life and powdered eggs are expensive. Wendy DeWitt, who created food storage recipes for the Mesa LDS cannery, said unflavored gelatin mixed with water makes inexpensive eggs, and cornbread I made with unflavored gelatin that was over 10 years old was delicious! 1 lb of gelatin will make 192 eggs (16 doz). It's much cheaper if you buy in bulk; I get mine from bulkfoods.com.
To Make One Egg: Stir 1 tsp. unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir. Decrease liquid called for in your recipe by about one-fourth cup to compensate for the added water from the egg.
Eggs are essential basic cooking ingredients, but have a short shelf life and powdered eggs are expensive. Wendy DeWitt, who created food storage recipes for the Mesa LDS cannery, said unflavored gelatin mixed with water makes inexpensive eggs, and cornbread I made with unflavored gelatin that was over 10 years old was delicious! 1 lb of gelatin will make 192 eggs (16 doz). It's much cheaper if you buy in bulk; I get mine from bulkfoods.com.
To Make One Egg: Stir 1 tsp. unflavored gelatin with 3 Tbsp cold water until dissolved, then add 2 Tbsp plus 1 tsp very hot water and stir. Decrease liquid called for in your recipe by about one-fourth cup to compensate for the added water from the egg.
Tuesday, December 23, 2008
Pumpkin Cheesecake
CRUST:
1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter
FILLING:
3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)
Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.
1 3/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 stick melted butter
FILLING:
3 (8 oz) packages of cream cheese at room temp.
1 (15 oz) can pumpkin puree
3 eggs, plus one (1) yoke
1/4 cup sour cream
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves2
table spoon all-purpose flour
1 teaspoon vanilla extract (can substitute bourbon here)
Preheat oven to 350 For Crust.......in a medium bowl, combine crumbs, brown sugar and cinnamon. Add melted butter, press down flat into a 9 inch spring formpan. Set aside. For Filling......Beat cream cheese until smooth. Add pumpkin, eggs, egg yoke, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread evenly and place in oven for 1 hour. Remove and let cool. Cover and refrigerate.
Saturday, December 20, 2008
Lemon Rosemary Raisin Cookies
These cookies sound so weird, but they are YUMMY (at least I think so)!
1 cup butter (or 1/2 cup butter plus 1/2 cup shortening)
1 1/2 cups white sugar
2 eggs
1 T minced rosemary (fresh)
grated lemon peel from one lemon
1/2 t salt
1/2 t lemon juice or extract
3 1/2 cups flour
1 1/2 t cream of tartar
1 1/2 t baking soda
1 cup golden raisins
Mix butter, sugar and eggs. Then add rosemary, lemon peel, salt, and lemon juice. Then add flour, cream of tartar, and baking soda. Lastly add raisins.
Bake at 400 (I baked at 375 because my oven bakes fast and I'm paranoid about overcooking cookies) for under 10 minutes, until white-golden.
1 cup butter (or 1/2 cup butter plus 1/2 cup shortening)
1 1/2 cups white sugar
2 eggs
1 T minced rosemary (fresh)
grated lemon peel from one lemon
1/2 t salt
1/2 t lemon juice or extract
3 1/2 cups flour
1 1/2 t cream of tartar
1 1/2 t baking soda
1 cup golden raisins
Mix butter, sugar and eggs. Then add rosemary, lemon peel, salt, and lemon juice. Then add flour, cream of tartar, and baking soda. Lastly add raisins.
Bake at 400 (I baked at 375 because my oven bakes fast and I'm paranoid about overcooking cookies) for under 10 minutes, until white-golden.
Sunday, December 14, 2008
Christmas Sausage Souffle
This breakfast casserole is a Thomson family tradition for Christmas morning.
1 large loaf french bread, cut into 8 thick slices
8 eggs
2 cups milk
1 t dry mustard
1 can sliced mushrooms (I use fresh)
1/2 - 1 pound sausage, browned
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/2 cup milk
Arrange slices in 9X13 pan. Beat eggs, 2 cups milk, and mustard, and pour over bread. Top with mushrooms, sausage and cheese. Cover and let soak overnight in the refrigerator.
In the morning, combine 1/2 cup milk with soup and spread over top of casserole. Bake at 350 degrees for 60-70 minutes.
1 large loaf french bread, cut into 8 thick slices
8 eggs
2 cups milk
1 t dry mustard
1 can sliced mushrooms (I use fresh)
1/2 - 1 pound sausage, browned
2 cups grated cheddar cheese
1 can cream of mushroom soup
1/2 cup milk
Arrange slices in 9X13 pan. Beat eggs, 2 cups milk, and mustard, and pour over bread. Top with mushrooms, sausage and cheese. Cover and let soak overnight in the refrigerator.
In the morning, combine 1/2 cup milk with soup and spread over top of casserole. Bake at 350 degrees for 60-70 minutes.
Sunday, December 7, 2008
Chicken Lasagna
4 chicken breasts; cooked and cubed
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs
Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.
8 oz. cream cheese
1 can cream of mushroom soup
1 can cream of chicken soup
10 oz lasagna noodles
2/3 cup milk
2 cups sour cream
1/2 tsp poultry seasoning
bread crumbs
Combine all ingredients except cheese, noodles and bread crumbs. Simmer in saucepan until blended. Cook noodles.Layer noodles, sauce and cheese in baking dish, top with bread crumbs and cheese. Bake @ 350ºF for 25-30 min. until heated through. If prepared earlier and refrigerated; extend cooking time 10-15 minutes.
Sweet and Sour Chicken
INGREDIENTS:
4 - 8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
SAUCE:
3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.
DIRECTIONS:
Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.
4 - 8 skinned, boned chicken breast halves
1 egg, beaten
cornstarch
oil
SAUCE:
3/4 c. sugar
4 T. catsup
1/2 c. vinegar
1 T. soy sauce
1/2 t. garlic powder
Throw in a bowl and mix.
DIRECTIONS:
Dip the chicken into the egg, then roll in the cornstarch. Add a small amount of oil into a frying pan, warmed up to medium, and fry the chicken -- 2 minutes per side.Place the chicken in a bakeware pan and pour the sauce over it.Bake uncovered at 325° for one hour, turning the chicken every 15 minutes.
LIME CHICKEN
whisk together:
juice of 4 limes
juice of 1 lemon
3 cloves of garlic minced
3 T. fresh chopped cilantro
3tsp veg oil
1/2 tsp red pepper
2 shakes of pepper
3 shakes of salt
Marinade chicken for at least 1 hr. (over night works well) cook chicken and marinade in crock pot until done.take chicken out of crock pot and put into a large skillet with a few large scoops of your favorite salsa. Shred with fork while sauteeing. cook for a few min. then squeeze fresh lime on top. Makes great tacos or burritos!!!!
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