Tortilla Soup

1 1/2 lbs. cooked chicken (3-4 breasts)
1/2 chopped onion
1 clove of garlic, chopped
oil (enough to saute onion and garlic)
32 oz. chicken broth
14.5 oz. can diced tomato with juice
8 oz. can tomato sauce
1/2 tsp cumin
1 tsp cilantro
1 tsp parsley
1 can rotel
1 tsp oregano
4-5 corn tortillas cut into strips

After cooking and tearing up chicken, saute onion and garlic until soft. Mix all ingredients together in a large pot and let simmer for a while! (the longer the better so the tortilla strips can get soft)

(From: Joy Haynes - I puree all of the veggies or "giblets" and then Chris loves it!)

Taco Pasta

1 lb. grass-fed ground beef

8-12 ounces medium pasta shells

1 small onion, chopped

1 clove garlic, minced

1 (14 oz.) can diced tomatoes with mild green chilies, or just plain diced tomatoes

1 packet taco seasoning

3 ounces cream cheese

1/2 cup sour cream

1/4 cup chopped cilantro

Salt and pepper

~ Directions: Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.  In a large skillet, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 5 minutes to reduce the sauce a bit if it is still too thin.  Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

(From: Green Cattle Blog)

Goulash

1 lb grass-fed ground beef

1/2 cup chopped onion

1 can red kidney beans(rinsed and drained)

1 8 ounce can tomato sauce

1 can Rotel

1/2 cup elbow macaroni

1/4 cup water

2 tsp. chili powder

1/2 tsp. garlic salt

1 cup shredded Monterey Jack Cheese or Cheddar

~ Directions:  Brown beef and onions.  Stir in beans, tomato sauce, Rotel, uncooked macaroni, water, chili power, and garlic salt.  Bring to boiling and reduce heat.  Simmer and cover about 20 minutes.  Stirring often.  Sprinkle with cheese then cover and heat about 2 minutes more.  I loved this dinner and I even forgot the cheese.  Definitely a first for me.  Enjoy!!

(From: GreenCattleBlog.com)

Tortellini with Creamy Mushroom Sauce

2 - 9oz packages fresh cheese tortellini
1/4 C butter
3/4 lb shiitake mushrooms
2 shallots, chopped
1 1/4 C white wine
1/2 C whipping cream
6 fresh sage leaves, chopped
coarse salt and freshly grounded pepper, to taste

1) In a large pot of salted water, cook the pasta according to package directions. Drain
2) Melt butter in a heavy skillet over medium heat. Add the shallots and saute for 1 minute. Add the mushrooms, saute until brown about 7 minutes. Add the wine and cream and boil until the sauce thickens and coats a spoon, about 5 minutes. Stir in the sage and season with salt and pepper.

Mexican Haystacks

1 lb. grass-fed ground beef

1 small can of tomato sauce

salsa

tortilla chips

1 can Ranch Style Beans

favorite toppings:  lettuce, tomato, avocados, sour cream, shredded cheese

~ Directions:  Brown beef then add tomato sauce and salsa to your liking.  Put some chips on a plate, top with beef, beans and all your favorite toppings.  Could not be any easier than that!

(From: GreenCattleBeef.com - Leslie is a friend from college and now lives in Lubbock with her cute family raising her three boys, cattle and other farm animals and always has great recipes!)

Chewy Chocolate Chunk Monster Cookies

Makes 20-24 (4 1/2 inch cookies)

2 3/4 C all-purpose white flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 C (2 sticks) unsalted butter, slightly softened

3/4 C plus 2 Tbsp sugar

3/4 C packed light brown sugar

2 1/2 Tbsp light corn syrup

2 large eggs

2 1/2 tsp vanilla extract

2 3/4 C (about 16 oz) semisweet chocolate chunks (divided)

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, brown sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until evenly incorporated. Stir in the remaining flour mixture and a generous 1 C chocolate chunks until evenly incorporated. Refrigerate the dough for 30 to 40 minutes, or until firm enough to shape into balls. (If necessary, the dough can chill for 1 to 2 hours, but the cookies will spread less and be smaller.) Place the remaining chocolate chunks in a shallow bowl. 

Preheat the oven to 350 degrees. Grease several baking sheets or coat with non-stick spray.

After you've shaped the dough into balls, dip half of each ball into the reserved chocolate chunks to generously embed the top of the cookie with them. Place on cookie sheet chocolate chunk side up, spacing about 4 inches apart. Using your hands pat down the tops of the balls until flattened.

Bake the cookies, one sheet at a time, in the upper 1/3 of the oven for 9-12 min, or until golden brown at the edges but still slightly soft and underdone in the centers.

(From the book "The All-American Cookie Book" by Nancy Baggett - I didn't do all the dipping but just used the main recipe as a new cookie recipe and they turned out awesome. I think I even used the mini M & M's for these too and my kids thought that was a real treat!)

Sensational Lasagna with Artichoke-Spinach Dip Top Layer

Makes about 12 servings

2 (10.75-oz) cans Campbells cream of celery soup
1 soup can whole milk
1 (15-oz) container whole-milk ricotta cheese, divided
2 (8-oz) package shredded mozzarella cheese, divided
1 C grated parmesan cheese, divided
3 large eggs, divided
4 Tbsp chopper fresh parsley
1 1/2 tsp seasoned salt
1/4 tsp ground black pepper
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1 (10-oz) package frozen chopper spinach, thawed and drained
2/3 C prepared Alfredo sauce
1/2 tsp minced garlic
1/2 (8-oz) package cream cheese, softened
1/4 C sour cream
1 (1-lb) package lasagna noodles, cooked according to package directions and drained on paper towels
1 1/2 lbs chopped cooked chicken
1 (8-oz) package sliced provolone cheese

1) Preheat over to 375 degrees.
2) In a medium microwave-safe bowl, combine soup and milk. Microwave on High for 2 minutes or until warm.
3) In a large bowl, combine 2/3 ricotta, 1 pkg mozzarella cheese, 3/4 C parmesan cheese, 2 eggs, parsley, seasoned salt, and pepper.
4) In a large bowl, combine remaining 1/3 ricotta, artichokes, spinach, Alfredo sauce, garlic, cream cheese, sour cream, remaining 1 egg and remaining 1/4 C of parmesan cheese.
5) Spread 1/4 soup mixture evenly in bottom of 13x9-inch baking pan. Arrange 3 noodles lengthwise over soup mixture. Spread with 1/2 ricotta-mozzarella mixture. Top with 1/2 of chicken. Spoon 1/4 soup mixture on top of chicken. Arrange 4 noodles crosswise over soup mixture, cutting ends of noodles if necessary. Spread with remaining 1/2 ricotta-mozzarella mixture. Top with remaining 1/2 of chicken. Spoon 1/4 soup mixture on top fo chicken. Arrange 3 noodles lengthwise over soup mixture. Top with artichoke mixture. Spoon remaining 1/4 soup mixture on top of artichoke mixture. Top evenly with slices of provolone cheese. Sprinkle evenly with remaining 1 package mozzarella. Cover with foil, sprayed with Pam to prevent sticking. Bake for 25 minutes. Remove foil, and bake for 25 minutes longer. Let stand for 15 minutes before serving.

(From: Cooking with Paula Deen Magazine, Nov/Dec 2009)

Grape Salad

8 oz sour cream

8 oz cream cheese

1/3 cup sugar

2 tsp. vanilla

Mix the above ingredients together until well blended.

4 lbs. seedless grapes (red and green)
1/2 cup brown sugar
3/4 cup chopped pecans

Place a layer of grapes in your bowl.  Dollop some of the cream cheese mixture around (don't worry about spreading it out), sprinkle a bit of the brown sugar on top and some of the pecans.  Repeat layers, ending with the cream cheese mixture with the brown sugar and nuts on top.

Refrigerate well (over night works great!)


(From: Karen McNeece (again!), she served this salad with the chicken and artichoke casserole and it was so yummy!)

Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen

Chicken and Artichoke Casserole
1/2 cup butter*
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine or chicken broth
1 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 (5-ounce) package grated Parmesan cheese
2 cups chopped cooked chicken
1 (14-ounce) can quartered artichokes, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
**2 cups (1/2-inch-cubes) French bread
3 tablespoons butter, melted

Preheat oven to 350˚.   Lightly grease a 21/2-quart casserole dish or 6 individual baking dishes.

In a large skillet, melt butter over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Lower heat a bit so you don't scorch the next ingredients!  Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt, and pepper. Remove from heat. Spoon into prepared baking dish.

In a small bowl, combine French bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole. 

*I cut the 1/2 cup of butter down to 1/4 of a cup.  Really, you just need enough to saute the onions/garlic in. 

**If you'd rather use croutons, it's easier and quicker!  I use the "New York Brand Texas Toast" croutons . .. obviously don't add the extra 3 TBSP of butter or the french bread!

***For a side note -- I usually use the Weight Watchers brand cream cheese, just because I like the way it melts and tastes.  I have never substituted anything for the heavy whipping cream.  I hate to give up a good thing!

Bake 30 minutes, or until lightly browned.

Makes 6 servings  (and if you look at the picture -- you'll see a salad, which is exactly what I put with this!)


(From: Paula Deen but I first had this at Karen McNeece's Home for our monthly minister's wives luncheon. It was so good and I'm excited to have the recipe!)

Streusel-Topped Blueberry Muffins

From the blog: Our Best Bites

A couple of weeks ago, we got a request for a great, simple blueberry muffin recipe. And I thought, “Um, duh, check the recipe index! It’s totally there!” And then I remembered that somehow, over the last 3 years and nearly 500 recipes, my favorite blueberry muffin recipe not only hasn’t made it onto the blog, but it missed the cookbook cut, too! Some days I don’t know how I can live with myself.

You might be saying, “Hey, Kate, where are all the healthy recipes?!” I’m not gonna lie, this isn’t necessarily bad for you, but it’s your typical muffin. Between book business and another super-exciting little secret we hope to share with y’all in the next week or two, we’ve got a lot of muffins, so to speak, on our plates (not to be confused with muffin tops, although…well…let’s not go there) right now and we’re just trying to stay sane. With the help of baked goods.

These muffins are so super easy and you probably have all or most of the ingredients in your house already. You’ll need all-purpose flour, salt, orange or lemon rind, baking powder, buttermilk, eggs, oil (although you can sub apple sauce if you want to healthify these a little), blueberries, and sugar for the muffins…

and then butter, flour, sugar, and cinnamon for the streusel topping.

Preheat your oven to 400 and line a 12-cup muffin tin with cupcake liners.
In a large bowl, combine the flour, sugar, baking powder, salt, and citrus rind. Make a well in the center.

In a medium bowl, whisk together the egg, buttermilk, and oil. Pour it into the well and then whisk the mixture until it’s just combined.

In a small bowl, combine a little more flour and sugar and then toss the blueberries in that mixture.
Gently fold the blueberries into the batter…

And then evenly distribute the batter into the lined muffin tins so each cup is about 2/3 full.

In a small bowl, combine a little more flour, sugar, and the cinnamon, and then cut in some slightly softened butter to make crumbs. Sprinkle the crumbs over the muffin batter…

and bake for 18-20 minutes or until the muffins are golden on top and a toothpick inserted into the center of one of the muffins comes out clean.Remove the pan(s) from the oven and allow the muffins to cool for 5 minutes in the pans and then transfer them from the pan to a cooling rack.Then you should eat ‘em (because they are muffins and that’s what you do).

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

(From: Our Best Bites blog, I LOVE the topping on the bakery-style blueberry muffins so I was excited to find this recipe where I can make my own!

Three-Cheese Pasta Bake

1 (16 OZ) package ziti pasta
2 (10 oz) containers refrigerated Alfredo sauce *See note below
1 (8 oz) container sour cream
1 (16 OZ) container ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated parmesan cheese
1/4 cup fresh parsley, chopped
1 1/2 cuips mozzarella cheese

Prepare ziti pasta according to package directions; drain and return to pot. Stir together Alfredo sauce and sour cream; toss with ziti until evenly coated. Spoon half of pasta mixture into a lightly greased 13×9 in baking dish.
Stir together ricotta cheese and next 3 ingredients; spread evenly over pasta mixture in baking dish. Spoon remaining pasta mixture evenly over ricotta cheese layer; sprinkle evenly with mozzarella cheese.
Bake at 350 for 30 min or until bubbly.
*They used Buitoni Refrigerated Alfredo Sauce

(From: Trudy Cox - I got this from her blog and looks like a yummy easy one I'll be adding to our dinner menu for next week!)

Chicken Spaghetti

1/2 stick butter

1 cup chopped onion and 1 cup chopped bell pepper

1 can Rotel tomatoes

2 cans cream of mushroom soup

1 small jar diced pimento

1 pint chicken broth

1 cup chopped cooked chicken breast

2 cups shredded cheddar cheese

Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad.

(From Trudy Cox's Blog - It's an easy great recipe that is just as good for leftovers! I did puree the rotel (so there would not be any tomato chunks) and left out the pimentos, onion and bell pepper...yes, my family is super picky...starting with my husband!)

French Dip Sandwich Rolls

2 lb chuck pot roast, trimmed
1 pkt. onion soup mix
1 can beef broth

1 pkg fresh baked hoagie rolls
1 pkg sliced swiss cheese

Combine beef broth and onion soup mix in crock pot. Add roast. Cook on low for 8 hours. Remove roast to slice and shred. Open rolls. Lay one slice of cheese on one side and toast in the toaster oven (or regular oven) until cheese melts and bread is toasted. Pile on meat and make sandwich. Serve with bowls of au jus for dipping.

(From e-Mealz, Dec 6, 2009 - Another one of Chris' favorites! I think he ate 2 1/2 sandwiches and can't wait for leftovers.)

Mini Meatloaves - 3 Versions

PREP: 10 Minutes
TOTAL: 45 Minutes
Makes 6-8 servings, 2 meatloaves each

What you need:
1 lb extra lean ground beef
1 pkg (6 oz) Stove Top Stuffing Mix (I used the chicken flavor)
1 cup water
3/4 cup shredded cheddar cheese

Make It:
HEAT oven to 375 degrees. Mix meat, stuffing mix, water and add-in (see options below). Press into 12 muffin cups sprayed with cooking spray.
MAKE an indentation in center of each meatloaf with spoon, fill with sauce (see options below).
BAKE 30 min or until cooked through (160 degrees). Top with cheese, continue baking 5 minutes until cheese is melted.

OPTION 1: American Style
ADD-IN - 1 tsp garlic powder
SAUCE - 3/4 cup barbeque sauce

OPTION 2: Italian Style
ADD-IN - 1 tsp Italian seasoning
SAUCE - 3/4 cup spaghetti sauce

OPTION 3: Mexican Style
ADD-IN - 2 tsp chili powder
SAUCE - 3/4 cup salsa

(KRAFT Food & Family Magazine, Fall 2008 - I recently made this for our family using the American Style add-ins and sauce and it was so yummy! Chris actually said it was really good and that I needed to make it again. Even the leftovers heated up well and were gone the next day!)

Baked Ziti

• Cook Time:

  40 min

• Level:

  Easy

• Yield:

  about 6 to 8 main course servings

Ingredients

• 1 pound dried ziti pasta
• Kosher salt
• 3 1/2 cups Quick Tomato Sauce, recipe follows
• 1 pound fresh mozzarella, half cut into 1/2-inch cubes and half thinly sliced
• 3/4 cup freshly grated Parmesan, divided
• 1/2 teaspoon freshly ground black pepper
• Pinch red pepper flakes

Directions

Preheat the oven to 400 degrees F.

Bring a large pot of water to a boil, salt generously, and boil the pasta until al dente, tender but still slightly firm. Drain.

Toss the cooked pasta with the marinara sauce, cubed mozzarella, half the Parmesan cheese, black pepper, and pepper flakes. Transfer the pasta to an oiled 9 by 13-inch baking dish. Cover the top of the pasta with the sliced mozzarella, and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.

Quick Tomato Sauce:

2 tablespoons extra-virgin olive oil

1 pound sweet and or spicy Italian sausages, casing removed and crumbled

1/4 medium onion, diced (about 3 tablespoons)

3 cloves garlic, chopped

3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped

Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Copyright 2004 Television Food Network, G.P. All rights reserved

Yield: about 5 cups

Prep Time: 8 minutes

Cook Time: 20 minutes

(My mom made this a few weeks ago for a family dinner and we all loved it! We decided that adding a can of tomato sauce would help just for more flavor and more sauce. She found the recipe on the Food Network)