Chicken Cream Cheese Soup

1 lb. Chicken
6 C. Chicken Broth
1 Onion, diced
1-2 T. Butter
2 C. Sliced Baby Carrots
4-5 Potatoes, diced small
1 C. Milk
1/4 C. Flour
8 oz. pkg. Cream Cheese

1. Put 2 chicken breasts in pot of water; boil until cooked. Rinse chicken in cool water and shred.

2. In a separate large pot, saute onion in butter, until lightly browned. (My family doesn't like onions, so I saute in big pieces and let them boil in the broth and then remove them before adding additional vegetables.) Add broth to sauted onion then and add carrots and potatoes. Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup along with shredded chicken. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Fruit Pizza

Crust:

1 ¼ cups flour

1/3 cup brown sugar

3 Tablespoons powdered sugar

2/3 cup softened butter

Topping:

12 ounces cream cheese, softened

½ cup granulated sugar

1 Teaspoon vanilla

Fruit to layer over topping:

Strawberries

Raspberries

Blueberries

Bananas

Mandarin oranges

Peaches

Kiwi fruit, etc…

Crust: Mix all four ingredients together in a bowl until it forms a ball (do not overmix!). Press onto pizza pan until flat and even (leaving about 2-3 inches around perimeter) and use rolling pin if needed. Bake at 350 for 10-12 minutes or until golden brown. Cool completely.

Topping: Beat cream cheese, sugar and vanilla together until well combined. Spread over cooled baked crust. Arrange fruit on top starting with outer perimeter and working to the center. Sprinkle sugar over bananas and peaches if using to prevent browning.

Caramel Fruit Dip

1- 8 oz Cube of Cream Cheese
1/2 C. Powdered Sugar
16 oz. Bottle of Caramel Sauce

Warm all above ingredients in a sauce pan. You can serve it warm or cold. Very easy and YUMMY!:)

Sweet & Sour Chicken

¼ cup pineapple juice
½ cup red wine vinegar
¾ cup sugar
3 tablespoons ketchup
1 tablespoons soy sauce
½ teaspoon salt

Cut chicken in to bite size pieces. Beat 3 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it. Bake at 350 for 50 minutes uncovered. Serve over rice.

Six Can Chicken Tortilla Soup

My sister in law just gave me this recipe and it was really good. I made it SOOO fast.



1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained

Tortilla chips
Grated cheddar cheese

Pour everything into a large saucepan or stockpan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese.

Artichoke Dip

2 cans artichokes chopped
2 cans diced green chillies
1 cup Mayo
1 block cream cheese
1 1/2 C Parmesan Cheese (I use the whole bag)

Mix together then place in 8x8 dish and sprinkle with Parmesan cheese and sliced almonds. Bake 350 until hot maybe 30 min.

Frog's Eye Jello Salad

2 cans mandrine oranges
1 can crushed pineapple
1 can chunked pineapple
1/2 container cool whip
1 lg vannilla pudding (make as directed)
1 bag small marshmellows
1 box acini di pepe noodles (make as directed)

Mix all ingredients together and serve cold.

This makes a large batch!

Striped Delight

35 Oreo Cookies Finely Crushed (about 3 Cups)
6 Tbsp. Butter, Melted
1 pkg (8 oz.) Cream Cheese, Softened
1/4 C. Sugar
2 Tbsp. Cold Milk
1 12oz. Tub of Cool Whip, thawed & divided
3 1/4 C. Cold Milk
2 pkg. (4 serving size each) JELL-O chocolate flavor instant pudding
Candy Canes 4-6(as desired)

MIX crushed oreos and butter in medium bowl. Press firmly onto bottom of 9X13 baking dish. Refrigerate 10 minutes.

BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.

POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding: spread to cover pudding. Sprinkle with crushed candy cane.

REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings.

Tomato Rice Soup

I grew up eating this and LOVE it!!!

1 lb ground beef
1/4 onion
1 can tomato soup
1 can tomato sauce
2 cans water
1 Cup instant rice

In large saucepan brown beef with onion and your choice seasonings. Only drain fat if there is a ton otherwise leave it. Add soup, sauce, and water bring to a boil then add rice. Cook until rice is done. Super Easy!!! For larger batch just add more soup and water.

Chicken Taco Soup

2 or 3 Cooked Chicken Breats (cubed or shredded)
1/4 Chopped Onion, or I use dried minced onion
1 can tomato sauce
2 cans of your choice beans (I use kidney and pinto) drained and rinsed
1 can diced tomatoes
1 can corn, with juice
1 or so cans of water
2 T. Taco seasoning
1 T. Ranch Dressing or Dip Mix

Mix all together and serve hot. Top with corn chips, sour cream, shredded cheese, and avocado.

Or crock pot on low for 6 to 8 hours

Enjoy!!!

Peanut Butter Balls

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
Finely chopped peanuts for garnish, if desired

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Oreo Truffles

1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening(just enough to thin chocolate chips for dipping)

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. You can also add oreo crumbs to the tops. Let cool. Store in airtight container, in refrigerator.

Thanksgiving Turkey Cookies

These are so dang cute and the kids love to make them:)
All you need is a batch of sugar cookies, white frosting, candy corn, mini m&m's, and orange & black decorating icing! Enjoy....gobble gobble:)

Mexican Layered Dip

Layer the following items..along with any others you may like to add:)

refried beans
sour cream
mexican blend shredded cheese
tomatoes
avacado
cilantro

Serve w/ tortillas or tortilla chips!

Spicy Pumpkin Cheesecake

1 Egg Yolk
1 Extra Large Graham Cracker Crust
2 8oz. Pkg. Cream Cheese
3/4 C. Sugar
2 Eggs
16 oz. Can Pumpkin
2 tsp. Cinnamon
1/4 tsp. Ginger
1/4 tsp. Cloves
Whip Cream Topping

Beat egg yolk. Brush on crust. Bake @ 350º for 5 minutes & set aside. In large mixing bowl beat cream cheese, sugar, and eggs. Add pumpkin and spices, mix together, and spoon into the pie crust. Bake at 350º for 45 minutes, or until firm. Refrigerate and top with whip cream. YUM:)

Shortbread

1 lb. Butter
1 C. Powdered Sugar
2 tsp. Almond Flavoring
4 C. Flour

Shape into balls or as desired and bake at 325º for 15 minutes.

Pumpkin Squares

1 pkg. yellow cake mix
3 beaten eggs
1 tsp. baking soda
1/2 c. oil
2 tsp. cinnamon
1 (30 oz.) can pumpkin

Mix together for 2 minutes. Bake in greased jelly roll pan at 350º for 30-40 minutes.

Frosting for Pumpkin Squares:

1 (3 oz.) pkg. cream cheese
3/4 c. butter
1 tbsp. milk
1/2 tsp. vanilla
2 c. powdered sugar

Beat together until fluffy. Keep refrigerated.

Avacado Bean Dip

1 15 oz can of white (or black beans), drained
1 avocado-mashed
1/2 cup salsa (I prefer spicy--and the pico de gallo variety)
1/4 cup finely chopped green onions (optional)
2 Tb diced green chilis (I use canned)
2 Tb chopped cilantro
1 Tb lemon juice
1/4 tsp salt

Combine all ingredients and serve with chips! Super easy and very tasty!