Chicken Enchilada Soup

Ingredients

• 2 Cups Beef Broth, fat free
• 2-3 Chicken Breast
• 1 Can Sweet Cream Corn (or half bag of frozen corn)
• 2 Cans Enchilada sauce
• 1 Can Rotel
• 1 Can Green chiles
• 1 Can Black beans, rinsed
• 1 Onion, chopped
• 1 Teaspoon Cumin
• 3 Teaspoons garlic, minced
• 1 Cup Shredded Cheddar Cheese (or use reduced fat 2% milk)
• 1/2 Package Cream cheese (can use reduced fat)

Directions

1. Step One

   Put the first 11 ingredients in the slow cooker. (To make it a freezer meal, put these ingredients in a gallon freezer bag)

2. Step Two

   Cook on LOW for 6-8 hours.

3. Step Three

   Pull the chicken out and shred it. Use a hand mixer to blend everything else in the slow cooker. When you blend the beans up, it thickens the soup so you don't have to use masa or corn starch.

4. Step Four

   Add the cream cheese and 1/2 cup of cheddar cheese 30 minutes before cooking time is done.

5. Step Five

   In your bowl, top with black pepper and sprinkle with cheddar cheese, a dollop of sour cream (or Greek yogurt) and some broken up tortilla chips. If you want to make this soup healthier, use the low fat options indicated with the (parenthesis ).
6. 
   
7. From Crockin'Girls.com

"LIKE" JD Chippery Chocolate Chip Cookies

Award Winning Soft Chocolate Chip Cookies

Rated: Submitted By: Debbi Borsick Photo By: Sir Psycho Sexy Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes Servings: 72

"Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter."

INGREDIENTS:

4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla

pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 11/2/2013

Simply Delicious Strawberry Cake

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 
  
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

(From: Paula Deen, Mackenzie requested a strawberry cake for her 4th birthday then said she didn't like it after taking a few bites. It was actually really good but I think what she really wanted was a PINK cake so we'll have to work on that for next year!)

Barbecue Chicken Sandwiches

6 boneless skinless chicken breasts
1 bottle BBQ sauce
1/2 c Italian dressing
1/4 c brown sugar
2 T Worcestershire sauce


Directions:
1. Mix all ingredients, pour over frozen chicken and cook on low 5-6 hrs.
2. Shred about an hr before serving then return to sauce.
3. Add to hamburger buns and enjoy!! It melts in your mouth!!

(From: crockingirls.com...)

Chicken n Dumplings

5-6 boneless skinless chicken breasts

2 large cans of cream of chicken soup

2 cans of chicken broth (I used 3 cups water and 3 bullion cubes)

Half a chopped onion

Garlic, to taste

1 can of refrigerator biscuits (could have used another 1/2 can and baked the leftovers)

Directions:

1. Put ingredients in slow cooker.
2. Cook on high for 5-6 hours.
3. Take out the chicken and pull apart (will be really tender and will come right apart).
4. Put chicken back in.
5. Take biscuits and cut into quarters (i used frozen dumplings that you break off) drop in one by one into the chicken mix and 'dunk' it to make sure it gets covered.
6. Let it go for about 30 mins to an hour. (30 minutes was not long enough)

Dish out and enjoy.

(From: crockingirls.com...It's my new favorite website. Chris' grandmother used to make chicken and dumplings and he always wanted me to make them but sorry Nonnie, because Chris has now said that these might be his new favorite!)

Baked French Toast Casserole with Maple Syrup

Total Time:

9 hr 0 min

Prep

20 min

Inactive

8 hr 0 min

Cook

40 min

Yield:

6 to 8 servings

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French ToastCasserole.

(From: Paula Deen - I made this for Christmas morning breakfast this year and it was so good! I didn't do the praline topping but just made the casserole part and poured maple syrup over the top and baked it. I was trying to tone it down for the kids. It even heated up well for several days later!)

Chicken & wild Rice Casserole

I found this in a Paula Deen cookbook. I'm all about casseroles because of how easy they are to just mix together and you have a yummy dinner! I did adjust the real recipe just a tad and I marked those changes in parenthesis.

Serves 8

1 - 6ox pkg long-grain and wild rice, cooked according to directions
4 cups diced cooked chicken breasts
2 - 10 3/4 oc cans cream of chicken soup
1 cup mayonaise (that was too much so I reduced it to 1/2 cups instead)
2 tsp curry powder, or to taste (I'm not a fan of curry so I looked up a substitue online and found this: 1tsp onion powder + 1 tsp garlic powder, it was great)
1 - 8oz pkg Pepperidge Farm Cornbread Dressing mix
1/4 cup (1/2 stick) butter

Put the rice in a greased 2-qt casserole. Layer the chicken on top of the rice. Mix the soup, mayonaise, and curry powder, and pour this over the chicken. Sprinkle the dressing mix over the casserole and dot with butter. Bake at 350 degrees for 30 minutes or until bubbly.

(From: The Lady & Sons, Too! by Paula Deen)

Oven Fried Zucchini Chips

We've turned over a new leaf at the Kouba house and the kids (including Chris) are going to start eating more veggies. I love zucchini so I was looking for a good recipe on food.com to try. I remember going to this restaurant as a kid (dont remember the name but it was on Lovers, where cafe express is now, across from breadwinners, that had these awsome fried zucchini strips with parmesean cheese and you dipped them in ranch...yummy!) so I was looking for something similar and found these. Chris ate them pretty well and even managed to get the girls to try a few bites...baby steps!

Oven Fried Zucchini Chips

By Rachael's Kitchen Goodies on September 08, 2009

Photo by Boomette

3 Reviews

• 
• Prep Time: 10 mins
• Total Time: 20 mins
• Serves: 8, Yield: 8

About This Recipe

"Serves 8 - delicious and a great way to use up the bounty of Zucchini from your garden."

Ingredients

• 3 medium zucchini
• 1/4 cup egg substitute
• 2 tablespoons parmesan cheese, grated
• 2 tablespoons Italian dressing
• 1/2 cup breadcrumbs, Italian style
• 1/8 teaspoon fresh ground pepper

Directions

1. Cut zucchini into 1/4-inch thick slices; set aside. Combine egg substitute & Italian dressing in a small bowl; stir well. Combine bread crumbs, Parmesan cheese and pepper in a small bowl; stir well. Dip zucchini in egg mixture; dredge in bread crumb mixture. Place zucchini on a baking sheet coated with cooking spray. Bake at 475*F for 5 minutes; turn & bake additional 5 minutes. Serve immediately.

Nutrition Facts

Serving Size: 1 (92 g)

Servings Per Recipe: 8

Amount Per Serving

% Daily Value

Calories 61.1

 

Calories from Fat 19

31%

Amount Per Serving

% Daily Value

Total Fat 2.1g

3%

Saturated Fat 0.5g

2%

Cholesterol 1.1mg

0%

Sugars 2.0 g

Sodium 150.5mg

6%

Total Carbohydrate 7.8g

2%

Dietary Fiber 1.1g

4%

Sugars 2.0 g

8%

Protein 3.2g

6%

Yummy Fruit Dip

1 block of softened cream cheese 

3/4 cup brown sugar

1 Tbsp vanilla 

mix with mixer for 5 min. Lasts a week...makes a bunch!

(From: Nikki Rumsey, she made this for us when Griffin was born and I loved it!)

Pink Punch

San Francisco Marriott's Pink Punch

Photo by Marg (CaymanDesigns)

• Ingredients
• Prep Time: 15 mins
• Total Time: 15 mins
• Servings: 20

• 2 quarts ginger ale
• 1 quart pineapple juice
• 1 quart cranberry juice
• 1 1/4 cups sugar

Directions

1. Mix the juices and the sugar together and stir thoroughly until sugar dissolves.
2. Right before serving the punch, add ice and then slowly add gingerale so that it will be fizzy when served.
   (From: I made this last weekend for a baby shower for a good friend, Malissa Henrie, and it was delicious!)