Chicken Taco Soup

Thanks to the Rachael Ray Show for this one! SO yummy!

Ingredients:
2 TBS extra-virgin olive oil (EVOO)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 1/2 cups salsa
2 cups rotisserie chicken, shredded (I prefer Costco's rotisserie chickens and the meat you get from it is the PERFECT amount for this recipe)
Salt and freshly ground black pepper
1 quart chicken stock
2 plum tomatoes, seeded and diced
1/4 cup cilantro, chopped
1/2 cup shredded cheese
Chips (left over crumbs of chip bags work wonderfully in this soup!)

Directions:
In a medium-sized sauce pot over medium-high heat, add 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic, and cook until softened, about 5-6 minutes.

Add the salsa, rotisserie chicken and chicken stock. Bring up to a boil and then reduce heat to a simmer. Season with salt and freshly ground black pepper and cook for about 10 minutes to allow the flavors to meld.

Serve with some chopped tomatoes, cilantro, cheese, sour cream, and chip crumbs. I like doing this for dinner just like tacos or taco salad people can just add what they like!

**You can also do this one in a slow-cooker! Just toss the onion, garlic, salsa, chicken, and chicken stock in your slow cooker and cook on low for four hours.***

Puppy Chow

This is a SUPER yummy snack but a word of caution... it is ADDICTING! Once you start you might not be able to stop!

Ingredients:
9 Cups Chex Cereal (I prefer the Rice Chex, no name brand!)
1 1/4 Cups Chocolate Chips
1/2 Cups Creamy Peanut Butter
1/4 Cups Butter
1/4 tsp Vanilla
2 Cups Powdered Sugar

Directions:
Put cereal into a gallon sized ziploc bag. Melt chocolate chips, peanut butter, and butter in a medium sauce pan. Remove from heat and stir in vanilla. Pour into bag with cereal, toss a little. Add powdered sugar and shake until well coated.

Orange Fluff

This makes SO much that you really should do this when you're planning to share!

Ingredients:
24 oz Cottage Cheese
2 Small Boxes of Orange Jello, OR 1 large box
2 cans (8 oz) crushed pineapple (drained)
3 cans (11 oz) mandarine oranges (I personally think Del Monte is the best tasting)
8 oz Cool Whip (defrosted)
Nilla Wafers

Directions:
Mix everything except for the Nilla Wafers together, chill for at least 1 hour. Serve with the Nilla Wafers!

Banana Bread

Ingredients:
1 1/4 Cups Sugar
1/2 Cup (1 Stick) margarine or butter (softened)
2 Large Eggs
1 1/2 Cups Mashed Bananas (about 3-4 medium sized bananas)
1/2 Cup Buttermilk
1 tsp vanilla
2 1/2 Cups All-purpose Flour
1 tsp Baking Soda
1 tsp Salt
1 Cup Chopped Nuts (optional)
2 Cups Chocolate Chips (optional, I prefer milk chocolate baking chips)


Directions:
Preheat oven to 350°F
Grease the bottom of 2 large loaf pans, or 4 small loaf pans, with shortening. Mix ingredients together until smooth. Bake 50-60 minutes. Allow to cool for 5 minutes. Cut and serve.

Cinnamon Rolls

Ingredients:
Dough:
2 pkgs active dry yeast (2 TBS)
1 Cup Warm Water
2/3 Cup plus 1 tsp granulated sugar, divided
1 Cup Warmed Milk
2/3 Cup butter (1 stick plus 1 TBS)
2 tsp Salt
2 Eggs, Slightly Beaten
7-8 Cups All-Purpose Flour, you may need a little more


Filling
1 Cup Softened Butter
1 3/4 Cup Granulated Sugar,
3 tsp Ground Cinnamon
1 1/2 Cup Chopped Walnuts, optional
1 1/2 Cup Raisins, optional


Glaze:
2/3 Cup Melted Butter (1 stick plus 1 TBS)
4 Cups Powdered Sugar
2 tsp Vanilla
4-8 TBS Hot Water

Directions
To Prepare Dough: In a cup, combine yeast, warm water and 1 teaspoon sugar; stir and set aside.

In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt, and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough should still be sticky).
Turn out onto a well-floured board; knead 5-10 minutes. Place in a well-buttered glass or plastic bowl, cover and let rise in a warm place, free from drafts, until about doubled in bulk, about 1 to 1 1/2 hours.

When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15-by-20-inch rectangle.

To Prepare Filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cup sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.

Roll up jellyroll-fashion and pinch edges together to seal. Cut into 12-15 slices. Coat bottom of a 9"x13" baking pan and a 8' square pan with remaining 1/2 cup melted butter, rise in warm place until dough is doubled in bulk, about 45 minutes.

Preheat oven to 350° F. Bake 25-30 minutes or until rolls are nicely browned. Cool rolls slightly.

To prepare glaze: Meanwhile, in a medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.

Enchillada Casserole

I have found that I like my enchilladas with lots of sauce... so if that's how you like it... this is a good recipe for you! I will have to add pictures later!

Ingredients
1 can (28 oz) Enchillada sauce (I personally prefer Las Palmas Green Chile Enchillada Sauce)
1 can (14.5 oz) diced tomatoes (you can use stewed Mexican style tomatoes as well)
1 can (15 oz) whole kernel corn
4-6 cooked chicken breasts (without skin or bones), diced
1 can (10 oz) condensed cream of chicken soup (or cream of mushroom)
1/2 yellow onion chopped
2 tsp crushed red pepper
1/2 tsp garlic powder
2 cups shredded cheese
10-12 tortilla shells

Directions
Preheat oven to 350°F. In a sauce pan mix cooked chicken with 1/3 of the enchillada sauce, corn, tomatoes, onion, cream of chicken soup, crushed red pepper, garlic powder, and 1 cup of shredded cheese. Bring to a boil, let simmer for 3-5 minutes. Scoop mixture into tortilla shells, rolling, and place seam side down in a greased 9'x13' casserole dish. When all tortillas are filled pour the remainder of the mixture on top along with the remaining enchillada sauce. Sprinkle with remainder cheese. Bake for 30 minutes.

If you need to stretch it to go a little farther serve with rice and chips!

Pancakes

Who doesn't LOVE pancakes!?! And what's great is you can always double or triple the recipe and freeze those that don't get eaten and reheat them in the microwave or toaster!

Ingredients:
1 large Egg
3/4 cup Milk
1TBS Sugar
2 TBS Vegetable oil
1 Cup Flour
3 tsp Baking Powder
1/4 tsp salt
1 tsp Lemon Juice

Directions
Beat egg until fluffy. Mix in remaining ingredients. Heat griddle (or pan) to a medium heat (about 350°). Cook until you see bubble starting to pop, the side on the griddle should be a golden brown, flip and wait until the other side is golden brown.