Crock Pot Chicken Tortilla Soup

I made this probably about 2 weeks ago. It was so yummy! It's a tad spicy. If you don't like spicy I would substitute tomatoes for the salsa. Enjoy!

Crock Pot Chicken Tortilla Soup

1 cup chopped onion

2 garlic cloves-minced

2 chicken breasts

1 cup frozen corn (or canned)

1 can drained and rinsed black beans

1 1/2 tsp cumin

1 tsp Worcester sauce

1/2 tsp chili powder

1/4 tsp fajita seasoning

1 cup salsa (or you can use a can of diced tomatoes and green chili's)

4 cups chicken broth

Optional-1 T diced jalapenos

Directions: Combine all ingredients in the crock pot. Cook 8 hours on low. Shred chicken. Serve with tortilla chips, shredded cheese, sour cream, cilantro and avacodo slices. A squeeze of lime is good in it too. Also, I usually taste and adjust seasonings a bit about an hour before eating. Add more spices according to your family's preferences.

http://feelingscrappyclasses.blogspot.com/2009/02/chicken-tortilla-soup.html

Chocolate Dessert

I've posted this on my family blog before, but it's private so some of you folk don't have it. It is so yummy! It's a recipe from my great-grandmother. She use to bring it to all the family parties! I've tried it a couple of times and it's always been a big hit! Enjoy!

Chocolate Dessert

1 cup flour
1 cube butter melted
1/2 cup chopped nuts (walnuts or pecans)
8 oz. cream cheese
1 cup powdered sugar
9 oz. cool whip
1 small box instant chocolate pudding mix
1 small box instant vanilla pudding mix
3 cold milk

1. Mix flour, melted butter and chopped nuts. Press into a 9x13 inch baking dish. Bake at 350 for 15 minutes. Cool completely.
2. Cream together cream cheese, powdered sugar and half the cool whip. Spread evenly over cooled flour/butter/nut mixture.
3. In a medium bowl, mix well: pudding with 3 cups milk. Spread evenly over cream cheese layer.
4. Refrigerate until ready to serve. Add remaining cool whip just before serving.

Notes from the chef: I altered the recipe slightly for the party. For the pudding I used 1 large chocolate pudding and half of a large Vanilla chocolate chip pudding with 3 cups milk. I liked it better than the original way. Also, if you add the top layer several hours before serving, the chocolate seeps through the cool whip and it doesn't look as yummy. So if you're making this ahead, wait to add the top layer until just before serving.

My aunt has this quote in her kitchen (I can't remember the exact quote), "God made chocolate, and the devil threw in calories on its way down."

Eggs alla Kels, Waffles and Sausage

A new twist on an old favorite.

I was in a hurry tonight so we had breakfast for dinner. The waffles and sausage are straight forward, the eggs I made up on the spot and my husband loves them! He said, "Quick post them on your blog before you forget!" So here they are online so I'll never forget!

Ingredients

Waffles-Krusteaz is the best, follow directions on the back on the bag. I cook for two adults and 1 small child so I halved the waffle recipe. (1 cup mix, 3/4 cup water, 1 Tablespoon water) I ended up with three, 4 inch pancakes.

Sausage-Jimmy Dean's Regular. About half a pound. (We're not big meat eaters) I form 3 small burgers and fry until done over a low heat.

Eggs-
3 eggs
dill weed (two pinches)
paprika (one pinch)
salt (two pinches)
pepper (dash)
about 1/4 cup shredded cheddar cheese
about 1 Tablespoon water
So, I don't really measure, especially when I'm in a hurry! I put the eggs in a bowl, sprinkled with dill weed, paprika, salt, and pepper, add cheese and water, beat with a fork or whisk for about 1 minute.


I started by making the sausage. While that was cooking I mixed the waffles and started to cook those. Put the oven on warm. After the sausage is done put on a small plate in the oven. When the waffles are done put on a large plate in the oven (to keep warm). Cook the eggs in the pan you cooked the sausage in, over low to medium heat. (They will be done very quickly). Serve immediately. Enjoy!

Side Note:
Having yummy breakfast reminds me of a cute little Bed and Breakfast here in town. Matt and I stayed there one night of our honeymoon and then on our 1 year anniversary. They have unbelievably yummy breakfasts!!! It's called the JJ Shaw House. We loved it!

Adapted Pasta and Bean Minestrone

I made this Minestrone again, it's just so good! But this time I substituted the beans and pasta for refrigerated three cheese Tortellini. It was incredibly yummy! I buy this Tortellini when it's on sale and keep it in the freezer so I have it on hand. (I don't buy the wheat, but I couldn't find the regular online, I'm sure wheat is good too!)

Kels Minestrone

3 T. olive oil
1 small onion chopped finely
3 celery stalks , diced
3 medium carrots, sliced (penny's)
1 clove garlic, minced or chopped finely
4 oz. pancetta or bacon, cut into 1 inch pieces
4 cups chicken stock
2 cans tomatoes
1 9 oz package refrigerated Tortellini
salt and pepper to taste (use less salt if you use bacon instead of pancetta)
Real Parmesean, grated (or Grana)

Heat oil over medium heat in a large pot.Using the kitchen sheers, cut the pancetta or bacon and add to the pot. Add the onion, carrots and celery and cook for 7 minutes. Add the tomatoes, garlic and chicken stock, salt and pepper to taste. Bring to a boil(high heat, #10 on my stove), reduce to a simmer (low heat, #2 on my stove) cover (make sure some steam can escape, don't put the lid on tight) and cook for 25-30 minutes. Add the Tortellini and cook according to package directions. Add more broth if needed(some will evaporate, I usually add at least 1 cup more). Remove from heat and let cool slightly before serving. Add 1/4 cup grated parmesean to each bowl-optional, but very yummy!

Enjoy!!!

Variations:

1 can White beans, Great Northern beans, or Cannellini beans with 1/2 cup small pastas or 1 cup larger pastas. (After the soup has simmered for 20 minutes, add the beans bring to boil, then lower to a simmer and cook for 15 minutes, add the pasta and cook according to package directions.)

You can also use 1/4-1/2 cup rice instead of pasta.