Tortilla Soup

Ok, it's been awhile since I've posted. I forgot my password and thought for a bit that my blogging days were over. But I persisted and here I am with a fabulous recipe for Tortilla Soup. This is a recipe from a cookbook that a family from our church put together.

1 boiled chicken - deboned and torn into small pieces
1 medium onion chopped
1 jalapeno chopped
2 cloves minced garlic
1-14.5 oz can stewed tomatoes
4 cups chicken broth
1 can tomato soup
1 tsp cumin
1 tsp chili powder
1/2 tsp lemon pepper
2 tsp worcestershire sauce
salt & pepper to tasted
corn tortillas
Optional: avocado slices, grated cheese and lime slices

Cook all ingredients over low heat about 1/2 hour or until onion and pepper is done.
Slice the tortillas in thin small pieces and fry in oil, drain & add in each bowl of soup. Add optional items if desired. Ole!

Molasses cookies ala Mary Foote

I have been having problems with making cookies. They have been spreading out too much and getting paper thin. So I consulted ace baker Mary Foote and requested her recipe for Molasses cookies. After discussing my problem, Mary's theory was that my air-bake cookie sheets are the problem. So we decided to try a scientific experiment with old-school cookie sheets and air-bakes and see if one does a better job. The results are pictured below and it made no difference which cookie sheet I used. So I'm going to ask Mary Foote for more cookie recipes. Because clearly her recipes are superior to mine. So here's the recipe for Molasses cookies....
Mix 1 cup sugar with 3/4 cup shortening (I used butter flavored Crisco sticks)
Add 1/4 cup Molasses (Brer Rabbitt recommended brand)
Add 1 egg and beat well.

Mix together the following ingredients:
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt.
Add the flour mixture to the sugar/shortening/etc mixture.
Form in 1 inch balls, roll in sugar.
Bake at 350 degrees for 8-10 minutes (spray cookie sheet with Pam)

My thanks to technical assistant Greg Barnes for figuring out the picture of the cookies.
Happy Baking!

Lighter version of Chocolate-Mint Bars!

Wow! I just discovered that Cooking Light offered a lighter recipe for the chocolate mint bars I posted earlier today. So here is their version...

Bottom layer:
1 cup all purpose flour
1/2 tsp salt
1 cup sugar
1/2 cup egg substitute
1/4 cup butter, melted
2 Tbsp water
1 tsp vanilla
2 large eggs beaten
1 can chocolate syrup (16 oz)

Mint layer:
2 cups powdered sugar
1/4 cup butter, melted
2 Tbsp fat-free milk
1/2 tsp peppermint extract
2 drops green food coloring

Glaze:
3/4 cup chocolate chips
3 Tbsp butter

Preheat oven to 350.
To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife
Combine flour and salt; stir with a whisk. Combine sugar, egg substitute, 1/4 cup melted butter, 2 Tbsp water, vanilla, eggs and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13x9 inch baking pan coated with cooking spray. Bake at 350 for 23 minutes or until a wooden toothpick inserted in center comes out almost clean. Cool completely in pan on a wire rack.

To prepare mint layer, combine powdered sugar, 1/4 cup melted butter and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture
over cooled cake.

To prepare the glaze, combine the chocolate chips and e Tbsp. butter in a medium microwave bowl. Microwave at high 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces.

Oh my goodness, I have readers!

Hello dear readers,
I was laboring under the belief that no one was reading my blog, thus the few entries. Now I see that Chel's friends Dee and Emily have both posted comments. Thank you! You have given me new blogging life and I will try to be more responsive!!!

Emily requested healthy crockpot recipes. I'm afraid that I'm one of those people whose crockpot use is limited. But my favorite thing to make is a roast beef in the crockpot. I throw a roast in there in the morning, with about 2 cups of beef broth or beef bouillion, cut up some onions, and carrots and cook it on low all day. Delicious by the time you get home! Happy Friday!

Hershey's Double Chocolate Mint Dessert

By request, here is the recipe for heart stopping mint brownies! When you see how much butter and eggs are in it, you'll see why! Julia would love this recipe!

1 cup all-purpose flour
1 cup sugar
1/2 cup butter or margarine, softened
4 eggs
1 1/2 cups (16 oz can) Hershey's Syrup

Heat oven to 350. Grease 13x9 inch pan. In large mixer bowl beat flour, sugar, butter, eggs and syrup untio smooth. Pour into pan and bake 25-30 minutes or until top springs back when lightly touched. (Top may still appear wet). Cool completely in pan. Spread Mint Cream Layer on cake (see below), chill. Pour Chocolate Topping over dessert (see below). Cover, chill.

Mint Cream Layer:
In small mixer bowl combine 2 cups powdered sugar, 1/2 cup butter or margarine, softened,
1 Tbsp water, 1/2 tsp mint extract and 3 drops green food color; beat until smooth.

Chocolate Topping:
In small micro-proof bowl melt 6 Tbsp butter or margarine and add 1 cup Hershey's Mint Chocolate chips or regular chocolate chips at high for 1 to 1.5 minutes or just until chips are melted and mixture is smooth when stirred.

Julie & Julia

If you like to cook, you must see Julie & Julia! It's a hoot and it makes you want to go buy a hat and make something with lots of butter! 4 stars

Andrea's Chicken Enchilada Ole

My guest contributor is Andrea Barnes who makes a mean chicken enchilada. Requests are pouring in for the recipe so I am taking the liberty of sharing it. Hope that's ok with chef Andrea!

Preheat oven to 350.

Ingredients:
3 cups shredded cheese ( I use cheddar)
1/2 cup sour cream
2 Tbsp chopped parsley
1/4 tsp pepper
1 medium onion chopped (1/2 cup)
1 large jar red enchilada sauce
8 tortillas (6 inches in diameter)
1 large chicken breast, cooked and chopped


Mix cheese, chicken, sour cream, parsley, pepper & onion in small bowl
Heat sauce in pan until warm
Dip each tortilla into sauce and coat both sides (very messy!)
Spoon about 1/4 cup cheese mixture onto each tortilla. Roll tortilla around filling
Place seam side down in ungreased 9x13 baking dish
Pour remaining sauce over enchiladas
Bake uncovered for about 20-25 minutes, or until bubbly
Garnish with additional shredded cheese, sour cream if desired. Enjoy!