CHICKEN TORTILLA SOUP

Super easy, semi-homemade, yummy soup!


1 pkg Bear Creek " Chicken tortilla soup"
1 1/2 C. Frozen petite white corn
1 1/2 C. Cubed Chicken ( either cubed or shredded)
1 Can Kidney beans

shredded cheese
1 bag of corn chips

Prepare soup mix like directed.
Add the rest of ingredient and mix well.
Serve with corn chips topped with cheese.
Simmer on the stove or crock pot for a delicious warm lunch.

Arroz con Leche

This is perfect dessert to make with any left over white rice. My kids love it!

Ingedients:

• 1 1/2 Cup Cooked White Rice ( for more flavor, cook the rice with a cinnamon stick)
• 2 Cups Milk
• 1 Can Sweetened Condensed Milk
• 1 Can Evaporated Milk
• 1 Cinnamon Stick
• 1 tsp Vanilla
• 1/4 Raisins

Mix the cooked rice, milk, cinnamon stick and evaporated milk in a good size pot. Bring to a boil, stirring constantly and watching for boil over.

Let boil for about 5 min. turn off the heat and add the whole can of condensed milk, and vanilla.

Sprinkle with raisins.

Serve warm.

Enjoy!

Chicken Enchiladas

Delicious Chicken Enchiladas

8 flour tortillas

4 chicken breast (or 2 cans chicken)

1 lb. grated cheddar cheese

1 can cream of chicken soup

1 4.5 oz can of diced green chilies

1/2 cup chopped yellow onion

1/2 cup sour cream

Cut or shred your chicken once it's cooked. In a large mixing bowl, mix cream of chicken soup, sour cream, chicken, onion, cheddar cheese, chili peppers, salt and pepper (to taste). Lay out 8 8 tortillas evenly spoon chicken mixture onto each tortilla. Wrap tortillas and place into Pam-sprayed pan, crease down. Bake at 400 degrees covered for 15 minutes, remove cover and bake an additional 5 minutes with left over cheese sprinkled on top.

We love to mix Roma tomatoes and avocados with salt and pepper to taste and lime juice. Then of course add your favorite salsa and enjoy!!

Death By Caramel

Death By Caramel

1 1/2 cups brown sugar

2 cups flour

2 cups oatmeal

1 tsp baking soda

1/2 salt

Mix it all together until clumps together, but can still crumble. Press 1/2 of the mixture in a greased 9x13 pan. Bake at 325 for 17 minutes. Pour one entire bottle of Smucker's Caramel topping over the crust. Generously sprinkle chocolate chips over the caramel, and top with remaining dough. Bake another 17 minutes and and remove from oven. Cool COMPLETELY and cute into bars.

~Image and recipe from stiesthoughts.blogspot.com~

Lemonade Cake

Lemonade Cake~A taste of Sunshine

1 Lemon cake mix
1 small pkg. instant lemon pudding
4 eggs
1/2 cup oil
1/2 water
2 cup powdered sugar
1 (6 oz can frozen lemonade, thawed

Heat oven to 350 degrees. combine cake mix, pudding, eggs, oil & water. Beat with a mixer until smooth. Pour cake into a greased bundt pan (or a 9 x 13 glass pan) Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, combine the powdered sugar and thawed frozen lemonade. Beat until smooth. When the cake is done, pierce the bottom of the cake (if using a bundt pan), or a fork, wooden skewer or dried spaghetti noodle. Slowly spread half (if using a bundt pan, if you are using a Pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating glazed.
Allow cake to cool & serve with whipping cream or cool whip. When using a pyrex pan, let the cake cool and then add a layer of cool whip.

Italian Sausage Skillet

Italian Sausage Skillet 1 1/4 pounds uncooked Italian sausage links (I use already cooked sausage from Hillshire Farm)

3 small zucchini or yellow summer squash, cubed. (I use both)

1/2 cup chopped onion

1 can (14 1/2 ounces) stewed tomatoes

Hot cooked rice or pasta

In a skillet over medium heat, brown the sausage until no longer pink; drain. Cut sausage into 1/4 in. slices; return to the skillet to brown completely. Add zucchini and onion; cook and stir for 2 minutes. Stir in the tomatoes. Reduce heat; cover and simmer for 10-15 minutes or until the zucchini is tender. Serve over rice or pasta.

Yields:4-6