Tortilla Soup

TORTILLA SOUP

1 Tbsp vegetable oil
1 med-sized green pepper, seeded and finely chopped
1 small onion, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 Tbsp chili powder
5 cups low-sodium chicken broth
3 cups cooked, shredded chicken
1 can (14.5 oz) no-salt-added diced tomatoes
1 can (14.5 oz) black beans, drained and rinsed
2 Tbsp lime juice
3/4 tsp salt
1/2 of a firm, ripe avocado, cut into chunks
1 cup crumbled baked tortilla chips (optional)

Heat oil in a large saucepan over medium-high heat. Add green pepper, onion and jalapeno to saucepan and cook, stirring often, for 7 minutes. Stir chili powder into pot and cook, stirring occasionally, for 1 minute.

Pour broth and 1 cup water into saucepan. Bring to a boil and reduce heat to medium; simmer for 10 minutes. Stir in chicken, tomatoes, beans, lime juice and salt; cook for 5 minutes or until warmed through.

Ladle 1 1/2 cups soup into bowls; divide avocado chunks among bowls. Serve with chips on top, if desired.

Game Day Mix

I am constantly looking for good, fun things for the kids in their snacks. On the back of the Cheez-it's I found this recipe. It is great

GAME DAY MIX

5 cups. cheez-It cheddar Jack crackers
5 cups Crispix cereal
1 cup small pretzels
1 cup roasted almonds (optional)
1 tbsp. vegetable oil
4 tsp. lemon juice
2 tbsp. Worcestershire sauce
1 tsp. EACH; celery salt, garlic salt, onion salt, garlic powder and onion powder.

In a large mixing bowl, combine cereal, cheez-It, pretzels and almonds. Set aside.

In a small bowl, combine remaining ingredients, mixing well. Pour seasoning mixture over cereal and cracker mixture. Gently stir until evenly coated. Pour mixture onto 11 x 13 baking pan.

Bake at 250 degrees for 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

I just put it in snack size bags and put it in a basket so the kids can have it ready for their lunches or for an after school snack.

Strawberry Whipped Sensation

This is a Yummy, fun, frozen summer time treat.

STRAWBERRY WHIPPED SENSATION

4 c. fresh strawberries, divided
1 (14 oz.) can fat free Sweetened Condensed Milk
1/4 c. lemon juice
1 tub (8 oz.) cool whip lite shipped topping, thawed, divided
8 reduced fat OREO chocolate sandwich cookies, finely chopped
1 Tbsp. butter, melted

Line 8 x 4 inch loaf pan with foil. Mash 2 cups strawberries in large bowl. Stir in condensed milk, juice and 2 cups of the Cool Whip; pour into pan.

Top with combined chopped cookies and butter; press into mixture. Cover

Freeze at least 6 hours. To serve, invert dessert onto plate. Remove foil. Frost with remaining cool whip. Top with remaining strawberries, sliced. Store leftovers in freezer.

Chewy Chocolate Brownies

I haven't used this recipe in a long time and I pulled it out last night for a young woman activity. After they were done I remember that they are WONDERFULLY DELICIOUS!! If you like chocolaty, this is the brownie for you.


CHEWY CHOCOLATE BROWNIES


2/3 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. butter softened
1/2 c. sugar
1/4 c. brown sugar
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts (optional)
2 c. (12 oz) semi-sweet chocolate chips

Preheat oven to 350 degrees. Melt one cup of semi-sweet chocolate chips over hot, not boiling, water. (I just put the chocolate chips in the microwave for about 2 minutes) Set aside to cool.

In a small bowl, combine flour, baking powder and salt.

In a large bowl, cream butter and sugars until fluffy. Add vanilla and eggs. Beat well. Slowly stir in melted chocolate. Blend together. Gradually add flour mixture to chocolate mixture stir until smooth. Stir in remaining chocolate chips and chopped nuts. Spread into a buttered 8 " square baking pan. I have used a 9x13 pan, just don't cook it as long.

Bake at 350 for 30-35 minutes. Cool. You can dust with powdered sugar.

Butter Rolls

I got this recipe from a good friend, Tanya Smuin, in Vernal, Utah. This is Daymon's favorite roll recipe.

BUTTER ROLLS

2 c. warm water
2 Tbsp. yeast
2 tsp. salt
1/2 c. sugar
Dissolve yeast then add:
3 c. flour
mix this in and then add:
1 egg
1/4 c. oil
mix together and add:
2-3 c. more flour

Let this raise for 1 hour.
About 10 minutes before dough is done raising turn on the oven to 400 degrees and put a cookie sheet with 1 cube of butter on the pan. Melt the butter on the cookie sheet and after the butter is melted take the pan out of the oven.
After 1 hour take the dough out of the bowl and on a greased or floured surface roll out the dough about 1/2 inches thick. Use a circle shape to push into the dough to make the desired shape then dip the dough in the butter, and fold the circle in half and place on the pan. Continue to do this until all the dough is used and you fill up the pan with rolls.
Raise for 10 minutes and then place in the oven and cook for about 20 minutes, turning half way through the baking. Take out when golden brown.
YUMMY!

Blueberry Banana Bread

BLUEBERRY BANANA BREAD

1 c. blueberries (fresh or frozen)
2 c. flour
1 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 c. butter
3/4 c. sugar
2 large eggs
1 c. mashed bananas
1/2 c. sour cream
1/2 c. chopped nuts

Combine dry ingredients. In a separate bowl, cream butter and sugar. Mix in eggs, bananas and sour cream. Add dry ingredients and beat just until blended. Fold in blueberries and nuts. Pour batter into greased and floured bread pans.
Bake at 350 degrees for 1 hour. Cool in pans.
Makes 1 regular loaf and 1 small loaf or 3 small loaves

Blueberry Crisp

BLUEBERRY CRISP

4 c. blueberries
2/3 c. sugar
2 Tbsp all purpose flour
1/2 tsp lemon juice
1/2 tsp. cinnamon
1/4 tsp. nutmeg

TOPPING:

1 c. flour
1/4 c. brown sugar
1/2 c. oats (quick or old-fashioned)
1/2 c. margarine


Preheat oven to 350 degrees. Combine blueberries with sugar, four, spices and lemon juice. Put mixture in a 8 x 12 baking dish. Mix topping ingredients and sprinkle over berries. Bake for 35-45 minutes or until bubbly.

Serve warm with ice cream or your favorite whipped topping.