Saturday, November 7, 2009

New chicken tortilla soup recipe

A few days before Halloween, one of my kindergarten families had a party for the kindergartners. Everyone was to bring a finger food, drink and dessert. The host (who is really talented when it comes to hostessing!) made this soup in the crock pot. I made it last week and my boys loved it!

Alexis Smith's Chicken Tortilla Soup

4 chicken breasts (can be frozen)
2 cans cream of chicken soup
2 cans of chicken broth
1 can of rotel
1 onion, chopped
2 T sugar
2 T worstchestire (I have no idea how to spell this!)
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. cumin
1/4 tsp. pepper

Cook all day in a crock pot. Slice chicken up before serving. Top with: shredded cheese, sour cream, etc. Serve with tortilla chips.

Saturday, October 3, 2009

Recipe I promised: McAlister's Chicken Tortilla Soup

Here is the McAlister's Deli Chicken Tortilla Soup:

2 boneless, skinless chicken breast halves
1 1/2 t olive oil
1/1 med. onion, minced
2 T minced garlic
1 t chili powder
1 t dried oregano
1 (14.5 oz) can crushed tomatoes
1 (28 oz) can low-sodium chicken broth
3/4 c plus 2 T water, divided
1/4 c cornstarch
1 (4 oz) can chopped green chilies
4 oz shredded Cheddar cheese (1 cup)
1 T chopped fresh cilantro
2 c tortilla chips
1 bunch green onions, sliced

Bring about 1 in water to a boil in a skillet large enough to hold the chicken in a single layer. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Drain chicken; cut into 1/2 inch cubes.

In a medium stockpot, heat oil over medium heat. Add onion and garlic; saute until soft.
Stir in chili powder, oregano, tomatoes and their liquid, chicken broth and 1/2 cup plus 2 T water.
Stir together cornstarch and remaining 1/4 cup water; stir into stockpot. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, until broth is slightly thickened.
Stir in chilies, cheese, cilantro and cooked chicken. Stir until cheese melts, then let simmer for 10 minutes.
Ladle soup into bowls; serve with chips on side (or crumble a few chips over each bowl or soup). Garnish with chopped green onions.

This tasted like what you order at McAlisters! It is wonderful

Sunday, August 23, 2009

Tropical Summer Salad

1 1/2 bags of spring mix salad greens (can use any variety)
1/2c. dried cranberries
1c. toasted pecans (this really makes a difference)
1 pint of strawberries
3 kiwi, peeled

Wash and dry salad greens. Wash and slice strawberries. Slice kiwi. Combine is large bowl.

1/4c. red wine vinegar
3/4t. salt
1/2c. olive or canola oil
1/2c. sugar

Combine all ingredients. Shake well and pour over salad before serving.

This was a hit today @ our church's potluck!

Saturday, August 8, 2009

Spinach Dip

This is the best spinach dip I've ever eaten! I do not like onions in mine because I can't stand to hear and feel the crunch on my teeth. Got this from kellyskornerblog (well, her recipe blog)


1 box of frozen spinach
1 8 oz. pkg of Monterrey Jack shredded cheese
1 8 oz. pkg of cream cheese
6 T. Parmesean cheese
1 can of rotel

Cook spinach in microwave, drain well. Combine all ingredients and heat until cheeses melt. Stir well.

It is wonderful. I made it for our inservice/work day at school yesterday and we ate all of it.

Friday, July 24, 2009

Creamy Italian Dressing

This is the best dressing that I have ever made. It was supposed to be a knock-off of Olive Garden's but it is too creamy and doesn't even taste like theirs at all. Much better! Landyn loved it and he has just started to eat salad, but only based on what dressing it has.

Creamy Italian Dressing

1/2 c. mayo
1/3 c. white vinegar (I would use less; next time I will)
1 tsp. vegetable oil
2 T. corn syrup
2 T. Parmesean cheese
2 T. Romano cheese
1/4 tsp. garlic salt (or 1 clove garlic, minced)
1/2 tsp. Italian seasoning
1/2 tsp. parsley flakes
1 t. lemon juice

Mix all ingredients. If too tart, add a little sugar (I added about 1 T.)
Chill salad bowl 30 min. before putting lettuce in it. Add other salad ingredients and then top with dressing. I used an entire head of romaine lettuce and 1/4 bag of spring mix and there was too much dressing, so watch and mix carefully or add more lettuce.

Friday, July 10, 2009

2 new awesome recipes!

Here are 2 new wonderful recipes I made this week (love being on vacation!)


1 box of Velveeta
1 can of Rotel
1 lb. sausage, browned and drained
1 lb. hamburger, browned and drained
1 small jar of salsa (i just poured in some)
1 can cream of mushroom soup

Melt Velveeta in large pot. Add rotel, meat, salsa and soup. Mix together until heated through. Enjoy!! (If you live in Jonesboro and eat at a certain restaurant that's been known to make you FAT-you might recognize this "queso" as their "mama's"! Tastes just like theirs, but it does taste better if you cook it and then reheat it the next day; the flavors melt.


1 tbsp butter or margarine
1 can of Rotel
1 8oz. container of cream cheese (I used whipped but you can use block)*
1 8 oz. container of sour cream*
2 cups of cooked, chopped chicken breast
8 (8") flour tortillas
2 cups of shredded Colby and Monterrey Jack cheese
1 pint of whipping cream

Preheat oven to 350. Spray 9 x 13 pan. Melt butter in large skillet. Add Rotel an saute 1 min. Stir in cream cheese*, sour cream*, and chicken. Cook,stirring until all melted. Spoon chicken mixture down center of each tortilla. Roll up and place seam side down in dish. Sprinkle with cheese and drizzle with whipping cream. Cover with foil and bake for 30 min. Remove foil and bake additional 15 min. until baked golden brown.

* I only used half of the cream cheese and half of the sour cream containers.

These were both delicious

Wednesday, July 8, 2009

Summer Cooking

Nothing better than whipping up a batch of my family's SECRET BBQ sauce!

And then using it on hamburgers and sausage! These are the leftovers-we ate like kings!

And, what could be better than "wedgies" (as Landyn calls them!)

(Not sure why all of the text is on the right when I clicked for center?)

Tuesday, June 30, 2009

No cooking

Sorry, no new recipes. Since the boys have been gone, we've either eaten out or just grabbed something. I can't stand how quiet my house is!!!! I'm ready for them to come back! but they are having a blast.

Saturday, June 20, 2009

Father's Day-Farmer's market dinner

Tonight's menu:

BBQ Grilled Chicken
BBQ Grilled Sausage
Squash & Tater Veggies*
Grilled corn on cob*
Fresh green beans with new potatoes*
Fruit Salad*

*Squash & Tater Veggies
Slice squash and new potatoes. Layer in dish. Sprinkle with olive oil, to with pats of butter, sprinkle with freshly ground pepper, ground sea salt. Bake in oven at 350 for about 30 min. or put on grill for about 20 min.

*Grilled corn on cob
Shuck corn and remove silks. Spread butter on top, sprinkle with freshly ground black pepper and sea salt. Wrap with foil. Grill on top rack for 30 min.

*Fresh Green Beans
Cut up 4 slices of bacon-fry. Add washed green beans with ends cut off (about 1-1/2 inch pieces). Add 2 cups of water, 1 tsp of salt, 1 tsp of pepper, 1 tsp of sugar. Bring to boil, cover with lid. Reduce heat to simmer and cook for about 90 min or until done. I added small new potatoes with the green beans.

*Fruit salad
I cut up: cantaloupe, pineapple, nectarines, peaches, strawberries, blueberries and 1 orange. Drizzle with a little honey mixed with lime juice. Delicious!!!

This is our Father's Day Dinner in honor of Jason

Tuesday, June 16, 2009

Baked Potato Dip

Haven't tried this one yet, but just got back from Kroger with all of the ingredients; making it tomorrow for my fellow teachers:

8 oz. sour cream
8 oz. whipped cream cheese
1 pkg. shredded cheddar cheese
1 pkg. real bacon pieces
1 pkg. dry ranch dressing
chopped chives, optional
1 loaf Hawaiian bread

Mix first 5 ingredients together. Scoop out center of bread. Pour in dip mix. Cover with foil. Bake for 2 hours. Eat with wheat thins or another cracker or even bread pieces.

UPDATE: 6-18-09 I made this today at school for all of my fellow teachers to be my gunea pigs-it is really!!!! good. We ate it with triscuits and wheat thins. I'm thinking chips would be too salty for it-its already pretty salty. You've got to try it!!

Saturday, May 9, 2009

"Grilled" Chicken Tenders

1 package of chicken tenders
1 c. zesty Italian dressing ( I used Kraft Tuscan House Italian)
2 t. lime juice
3 t. honey

Put chicken in large ziploc bag. Mix other ingredients. Shake well. Pour over chicken. Marinate for about 30 min. Dump whole mixture into pan. Cook until liquid reduces (about 30-40 min). Turn chicken after about 15 min. Watch carefully and don't overcook or it will be dried out.

This tastes wonderful!! And it is really flavorful.

Saturday, May 2, 2009


I love to stalk other blogs. Especially when they include delicious recipes:

Chili's Salsa

1 14.5 oz can tomatoes and green chilies
1 14.5 oz can whole canned tomatoes (plus the juice)
4 t. jalapeno, diced not pickled
1/4 c. yellow onion, diced
1/2 to 3/4 t. garlic salt
1/2 t. cumin
1/4 t. sugar
1/4 t. cilantro
juice from 1/2 lime

In a food processor, mince jalapenos and onion. Add tomatoes, salt, sugar, cumin, cilantro and lime juice. Process together and chill before serving.

I found this through one of my favorite blogs: www.; her mother has a This is supposed to taste just like Chili's salsa. (btw, it really does!!!)


Thursday, March 26, 2009

Smothered Steak

This is a recipe that I got from my mother-in-law:

Smothered Steak

1 pkg of tenderized, cube steak
salt and pepper

Flour,salt and pepper, fry in a little oil. Remove, drain off grease. Return meat to skillet. Cover with water. Cover and cook for 1 hour. Remove steak again. whisk about 3 Tbl. flour with cold water. Add to skillet and whisk until smooth. Add a little water or more grease as needed. Add steak back and simmer for a few min. Serve with mashed potatoes or rice.
Warning: this is not a really healthy fat free meal, but it is so good. Especially since I haven't made it since before Landyn was even born.

Tuesday, March 10, 2009

2 new recipes

Here are 2 newly tried, tested and approved recipes: Both are delicious!

Butter Baked Chicken and Gravy
(from Paula Deen's magazine this month)

1/4 c. butter, melted
1 c. all-purpose flour
1 1/4 tsp. salt
1/8 tsp. ground black pepper
1 (15oz.) can evaporated milk, divided
4 chicken breast
1 can cream of chicken soup
3/4 c. water
Hot cooked rice

Preheat oven 350.
Pour melted butter into a 13 x 9 inch baking dish.
In shallow dish, combine flour, salt and pepper.
In a separate shallow dish, add 1/2 cup evaporated milk. Coat chicken pieces with evaporated milk; dredge each in flour mixture. Place chicken in prepared dish. Bake, uncovered, for 35 minutes. Remove from oven and turn chicken.
In small bowl, combine soup, water, and remaining evaporated milk; pour over chicken. Return chicken to oven and bake for 35 min longer. Remove chicken from baking dish; whisk gravy in baking dish until smooth. Serve with rice.

Chocolate Chip Cookies

2 2/3 c. flour
1 tsp. baking soda
1 tsp. salt
2 sticks margarine
3/ c. sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
2 c. semi-sweet chocolate chips

Preheat oven to 375 degrees.Beat margarine, sugars, vanilla until creamy. Add eggs, beat well. Stir in dry ingredients. Stir in chocolate chips. Bake 9 min.

Saturday, February 28, 2009

Tonight's Menu

We are having our neighbors over for a thank-you dinner. He did some work on our internet and cable and made it much faster! Here is our menu:

New York Strip Steak (Kroger has these on sale for a great price)
Baked potatoes (rubbed with olive oil and covered in sea-salt)
Sweet Corn
Texas Toast

And for dessert:
Peach Cobbler served with vanilla ice cream

I am sooo hungry!

Saturday, February 14, 2009

Slow-Cooker Beef Stew

This is a wonderful and easy recipe:

Slow Cooker Beef Stew

3 large potatoes, cut into 1 in pieces
4 large carrots, cut into 1/2 in pieces
2 lbs. stew beef, cut into bite-size chunks
1 large onion, chopped
1/3 cup soy sauce
1 1/2 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1/4 cup flour
1 cup condensed beef broth
1 8-ounce can tomato sauce

Place potatoes in bottom of slow cooker. Add carrots on top. Then, add beef and cover with onions. Combine the soy sauce, salt, paprika, pepper and flour in a bowl, mix and pour over the meat mixture. Combine beef broth and tomato sauce in a bowl and pour into cooker. Cook on high for 5 hours or on low for 8-10 hours. Delicious!!

Saturday, February 7, 2009

Pink Lemonade

One of my student's mother gave me this recipe last year. It is soooo good and easy to make.

1 gallon jug
1 cup of sugar (i usually only used 1/2 to 3/4 cup)
Pink and yellow cans of Country Time lemonade (not individual cup ones)
2 oranges, quartered and squeezed
1 orange, sliced for serving

Measure lemonade powder for 3 qts of yellow and 1 qt of pink, add sugar and squeezed oranges. Fill the rest of the jug with water. Let it sit the night before. Remove oranges quarters. Serve with new orange slices

I used this for a wedding shower, graduation, picnic and even for a family birthday party. Everyone loves it!

Tuesday, February 3, 2009

Quick, Easy Meal

My secrets for quick, easy meals:

* Buy a rotissori chicken from Sams (WalMart and Kroger also have them), pull chicken off, add bbq sauce, simmer. Throw frozen fries into oven before you start tearing up the chicken and they will be done at the same time.

* Chicken from above, lettuce, any other salad toppings and salad dressing. Good! I bought this salad dressing while I was at the Biltmore for Thanksgiving. It is Parmesean Italian Dressing and it is wonderful. (you can order it online from

*Buy sausage, hamburger in bulk. Cook, drain and divide into serving sizes in freezer bags. Freeze. Just set out when needed for a recipe. I use these for: spaghetti sauce, pizzas and ugly biscuits. Makes cooking so much easier.

*Buy chicken in bulk. Cook in crock-pot all day-just add seasonings (salt, pepper,etc). Let cool and chop/shred into serving sizes in freezer bags. Freeze. Just like above meat, set out when ready to use in a recipe. I use these for: any chicken casseroles, quesadillas, and salads.

Do you have any secrets that you are willing to share?

Sunday, February 1, 2009

Butterfinger Cake

My mom makes a caramel cake (devil's food cake,sweetened condensed milk, caramel) that is wonderful. When I was in college, she would make one for me to bring home. My suitemates would be waiting on me on Sunday afternoons so that they could eat some.
Anyway, this is similar but uses a yellow cake mix instead of the chocolate one. It is also covered in butterfinger bars. Wonderful!

Butterfinger cake

1 yellow cake mix, mix and bake according to directions
1 can sweetened condensed milk
1 jar of caramel
4 butterfinger candy bars, chopped
1 8oz. cool whip

Bake cake. When still hot, poke holes into top. Pour sweetened condensed milk and caramel over top. Sprinkle with butterfinger bars. Refrigerate overnight or at least 3 or 4 hours. Cover with cool whip and serve.

Sunday, January 25, 2009


When Jason and I were engaged, my mom's side of the family gave me a shower. She asked her sisters (there are 4) and sister-in-law to write down recipes for me to put into a book. This is one from my Aunt Beckie (she lives in Loveland,Co and is a retired first grade teacher AND she just became a grandma to the prettiest little girl names Kerington Rae!):

Peach Cobbler

1 stick of butter
1 large can of sliced peaches
Melt butter in dish, add peaches, juice and all

Mix 1 cup of sugar, 1 cup of flour, 3/4 cup milk, 1 tsp. baking powder, dash of cinnamon
Pour on top of peaches and butter.
Bake 350 degrees for 30-45 min. Top with vanilla ice cream and enjoy!

(You can also use cherries or apples)

Saturday, January 17, 2009

Breakfast recipe

Here is one of my family's favorite recipes:

Ugly Biscuits
1 lb. sausage: crumbled, cooked and drained
8 oz. shredded cheese
3-4 scrambled eggs
2 pkg (or 2 cups) of Bisquick mix
1/4 to 3/4 c. milk
Mix all ingredients. Tear into small pieces. Bake at 450 degrees for 8-10 min.

I sometimes cook the sausage at night and then just cook the eggs and mix all ingredients and cook in the morning.

This is from my good friend: April Maddox. We met in a Sunday School class and have been friends for several years. I am so blessed with her friendship! Thank you, April for sharing this wonderful recipe! Love ya!

Thursday, January 15, 2009

No cooking

This has been one of those crazy weeks where we haven't been home any night yet so, no new recipes, no cooking has taken place. What an expensive week this has been. But, tomorrow, night, we are staying home; not going anywhere; food will be cooked at this house. Not sure just what, but something will be cooked. Probably the most popular meat: chicken! Tune in tomorrow for the exciting details.

Sunday, January 11, 2009

No new recipe

Sorry, no new recipe, just a question for ya- What is with the Walgreens shopping that I hear about, I do not understand the way you shop and then get so much $ for the next trip. I've tried to find information on it, but haven't been very successful. Do you know?

Friday, January 9, 2009

Chicken Spaghetti

I have seen several recipes for this one, but I've made my own and it is so easy.
Sorry no pictures, I forgot to take them!

Chicken Spaghetti

3 chicken breasts
1 lb of spaghetti noodles
1 can of Rotel
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 lb. of Velveeta
salt and pepper to taste

1. I put the chicken breasts in a small crockpot, cover with water, add salt and pepper and cook all day. When cooled, shred up chicken and set aside.
2. Boil noodles, drain and return to large pot
3. In a medium, microwave-proof bowl, melt Velveeta and rotel for 3 min. Stir. Add both soups and stir well.
4. Add chicken to noodles and pour rotel and soup mixture.
5. Add salt and pepper to taste.
6. Bake 350 degrees for about 20-30 min. Just enough to heat up soups.

I always serve this with green beans, salad and rolls.

Saturday, January 3, 2009

Italy, my dream vacation: Chicken Parmesan

Last night, I made Chicken Parmesan. It was so good and soooo easy!
Here's the recipe for you:

4 chicken breasts (I used chicken tenders and they were good)
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. Italian seasoned breadcrumbs (I used the Progresso brand)
1 lg. egg, beaten
1 T. oil (I usually use olive oil, but I was out and used vegetable)
1 jar of marinara sauce ( I use Newman's Own Marinara and it is wonderful!)
Spaghetti noodles

1. Sprinkle chicken with 1/4 tsp. salt and 1/8 tsp. pepper
2. Combine breadcrumbs and remaining salt.
3. Dip chicken in egg and dredge in breadcrumb mixture.
4. Cook chicken in hot oil. Remove and drain well.
5. Add to cooked noodles and cover with heated-up marinara sauce.

I cooked the chicken first and then just covered it with foil and it was still warm when we were ready to eat.
Wonderful recipe!!!! I would have posted a picture, but I think my camera has died!

Thursday, January 1, 2009

Happy New Year

I can't believe that it is already 2009. I am not ready to return to the "normal" life I lead- vacation is really fun.

Here are the first recipes for you:

Southern Sweet Tea

12 bags black tea
6 c. boiling water, plus additional cold water
1 to 1 1/2 c. sugar
Lemon wedges or fresh mint sprigs, optional

Place tea bags in a large heat proof 1 gallon pitcher. Add the boiling water and steep for 5 min. Spoon out the tea bags and squeeze them into the tea, then discard the tea bags. Stir in 1 c. sugar. Add enough cold water to fill the pitcher. Taste and adjust with remaining sugar as desired. To serve, pour into ice-filled glasses, then garnish with lemon wedges or fresh mint. Makes 1 gallon

**recipe from: Southern Living Magazine

Chocolate Eclairs

1 box of vanilla pudding (mix according to directions)
1 8 oz. tub of cool whip
graham crackers
chocolate frosting

After mixing pudding and letting it sit for a few minutes, mix in cool whip. Lay down one layer of graham crackers in dish, layer pudding mix, graham crackers, etc. until all of pudding is used. Put one more layer of graham crackers on top. Melt chocolate frosting in microwave until melted enough to pour over top of dish. Refrigerate over night or at least several hours.

**My sister-in-law, Barbara Turner gave me this recipe and it is wonderful and easy!