Wednesday, October 29, 2008

Rotel Cheese Soup By: Lindsey

My small group leader in B'ham used to make this and Derek and I loved it. Serve with tortilla chips. Mmmmm good!

4 Chkn. breasts
1 Yellow Onion
1 Box(Large) Velveeta
1 Can Rotel
1 Can White Shoepeg corn
Garlic Salt

-Boil chicken breasts in water along with chopped yellow onion(a little more than half of the onion), garlic salt, salt, and pepper.
-After Chicken is done take it out of broth(KEEP THE BROTH) and tear a part and place back in broth.
-Add Velveeta to broth. I would suggest chopping the velveeta up in small squares. It is easier to melt that way.
-Add rotel and corn to broth.

Cook and Simmer until hot. Stir often. The velveeta will burn to the bottom of the pot if you don't stir often. Taste the soup and see if you would like more garlic salt flavor. I personally, like a lot.

Taco Soup By: Lindsey

Well...everyone it is that time of year. Cool weather, coats, hats, and scarves. What a better time than now to come home to a hot bowl of soup? Ha! I sound like a commercial. This Taco Soup recipe is so yummy and has a little bit of a kick to it. Sometimes, if it is a big group we are feeding, we also serve sausage cheese dip and chips with it.

1 White Onion, chopped
2 Cans chkn. broth
2 Cans rotel
1 Can red kidney beans, drained
1 Can black beans, drained
1 Can whole kernel corn, drained
1 Pkg. taco seasoning
1 Pkg. powdered ranch dressing
1 lb. hamburger meat

Cook Hamburger meat. Then mix all ingredients in pot until hot. Serve.

Friday, October 24, 2008

Shawn's Pumpkin Iced Cookies

This is a recipe that my good friend, Shawn, introduced to me. She made them this weekend and busted them out when all of us girls were hanging out at the hotel. My husband and I were in Atlanta for a wedding. These are YUMMY! And perfect for the fall weather. :)
2 1/2 cups all purpose flour 1 tsp. baking powder
1 tsp. baking soda
2 tsps ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves (I leave out)
1/2 tsp. salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 CUP(not the whole can) canned pumpkin puree
1 egg
1 tsp. vanilla extract

2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 tsp. vanilla extract

1. Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup butter and white sugar. Add pumpkin, egg, and 1 tsp. vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15-20 minutes. Cool cookies, then drizzle glaze with fork.
4. To make glaze: Combine confectioner's sugar, milk, 1 tablespoon melted butter, and 1 tsp. vanilla. Add milk as needed, to achieve drizzling consistency:-)

Thursday, October 23, 2008

Greens and Beans by Ashley

This is a recipe I tried from Parenting Magazine. Jeremy, Blake, Tyler, and I loved it. Gray didn't love it and Sam absolutely not!!!

1 pkg corn muffin mix (i used jiffy)
1 tbs olive oil
1 red bell pepper, chopped
3 cloves garlic, minced
2 15-oz cans Great Northern beans, rinsed and drained
1 pkg (10 oz.) frozen spinach, thawed and drained
1/2 c. chicken broth
1/2 c. water
2 Tbs. finely shredded Parmesan cheese
Salt and Pepper to taste

1. Prepare corn muffin mix according to directions.
2. In the meantime, heat the oil on medium-high heat in a large skillet. Add red pepper and garlic; cook for about 4 minutes, stirring occasionally.
3. Mix in the canned beans. Add spinach, chicken broth, and the water; bring to a boil. Cook, uncovered, for 3 to 4 minutes or until most of the liquid has evaporated.
4. Put in bowls and top each with cheese and serve with cornbread.

****Jeremy really liked it but he didn't think it was filling enough, so you might want to make it as a side or maybe you could add grilled chicken.