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.

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

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.

Dressing:
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!

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)

SPINACH DIP

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.

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.

2 new awesome recipes!

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

MIGHT MEATY NACHOS

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.

CREAMY CHICKEN ENCHILADAS

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

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?)