Yummy Tomato Soup

1 can tomato soup
1 soup can milk
1 can italian seasoned tomatoes
1/2 cup sour cream
Shredded cheese

Mix ingredients together, heat thoroughly, and enjoy!

2 Step Pumpkin Cheesecake

2-step Pumpkin Cheesecake Recipe

Category: Pumpkin Cheesecake

Serves/Makes: 6 | Difficulty Level: 3 | Ready In: 2-5 hrs

Ingredients:

1 package (8 oz. size) cream cheese, softened

1 cup canned pumpkin

1/2 cup sugar

1/2 teaspoon pumpkin pie spice

1 container (8 oz. size) cool whip

1 prepared 9" graham cracker crust

Directions:

Beat cream cheese, pumpkin, sugar and pumpkin pie spice in large bowl with wire whisk or electric mixer until smooth. Gently stir in whipped topping. Spoon into crust.

Refrigerate three hours or until set. Garnish as desired.

Cheescake Factory Pumpkin Cheesecake

Cheesecake Factory Pumpkin Cheesecake

Crust:

1 1/2 cups graham crumbs

5 Tbsp. butter, melted

1 Tbsp. sugar

Filling:

3- 8oz.pkgs. cream cheese, softened

1 cup sugar

1 tsp. vanilla

1 cup canned pumpkin

3 eggs

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 min. at 350. Set aside.

Combine cheese, sugar and vanilla in large bowl, mix until smooth with an electric mixer. add pumpkin eggs, and spices, beat till smooth and creamy. Pour into the crust. Bake for 60-70 min. or till the top turns a bit darker. Remove from oven and allow to come to room temperature, then refrigerate. After it has thoroughly chilled, remove the pan sides and cut. Serve with whipped cream.

Fiesta Chicken

Fiesta Chicken
from Stacey Farnsworth

1 small can cream of chicken soup
1 small can cream of mushroom soup
2 tomatoes chopped or 1 can
1/2 cup Salsa (or more if desired)
1 med. green pepper chopped
1 sm. onion chopped
2-3 tsp. chili powder
12 corn tortillas cut into strips (1")
3 cups cooked chicken, cubed
1 cup shredded cheese

Combine soups, tomatoes, sals, green pepper, onion and chili powder. In a greased 9x13 or 2 quart pan, layer 1/2 tortilla strips, chicken soup mixture and cheese. repeat. Cover and bake at 350 for 40-45 minutes.

Broccoli Ritz Chicken

Broccoli Ritz Chicken
from Stacey Farnsworth

2 Chicken Breasts
1 can cream of mushroom soup
8 oz. Sour cream
1 lb. Broccoli
1/2 stick of butter
1 cup Ritz crackers (mashed)
1/2 Tbsp. Poppy Seed (optional)


in an 8x8 pan- place chicken and broccoli in the bottom. Mix sour cream and soup and spread over chicken and broccoli. Melt butter and mix with crackers and put on top. Bake at 350 for 30 min.

Creamy Italian Chicken

Creamy Italian Chicken
from Stacey Farnsworth

1 cube cream cheese
1 can cream of chicken soup
1 can milk (use the soup can)
1 packet dry Italian dressing mix
Boneless skinless chicken-raw

Put everything in a crockpot on low setting all day or on stove top 30-45 minutes.
Serve over noodles or rice.

Olive Garden Alfredo

Olive Garden Alfredo
from Stacey Farnsworth

8 ounce Cream Cheese
3/4 cup Parmasean Cheese
1/2 cup Butter
1/2 cup Milk

Heat all ingredients in a sauce pan until well blended and plenty warm.

Makes enough sauce for 8 ounce Fettucini. Also great with strips of chicken on top.

Peanut Butter Cookies

Peanut Butter Cookies
from Stacey Farnsworth

3/4 cup peanut butter
1/2 cup shortening
1 1/4 cup packed brown sugar
3 Tbsp. Milk
1 Tbsp. vanilla
1 egg
1 3/4 cup flour
3/4 tsp. salt
3/4 tsp. baking soda

Mix everything but flour at medium speed until well blended. Add flour at low speed, just until blended. Drop heaping spoonfuls onto a cookie sheet, flatten with a fork in a criss-cross pattern. Bake at 375 for 6-8 minutes.

Banana Bread

Banana Bread
from Stacey Farnsworth

4 Tbsp Butter
3 ripe bananas (mashed)
2/3 cup milk
2 eggs
1 cup sugar
1 Tbsp cinnamon
1/2 tsp salt
1 tsp. soda
1 tsp. baking powder
2 1/2 cups flour

Blend all ingredients well. Bake @ 350 for 45 minutes

Mom's Bread

This is my mom's famous bread recipe... she got it from someone else, but it's sooo good!!
You can make it into bread, rolls, cinnamon rolls or scones..mmm

1 Tbsp yeast
1/2 c. warm water
1 tsp. sugar

Mix ingredients in a bowl and set aside

1/4 cup sugar
1/4 cup oil
2 tsp. salt
2 cups hot water
6-7 cups flour

Use a mixer with dough hooks. In large mixing bowl, add suger, oil, salt and hot water. Mix. Add 3 cups flour mixing each one into the mixture. Add yeast mixture and the remainder of the flour. Mix well until dough forms a ball shape. This is all the kneading this recipe needs.

Let the dough rise and then form into bread pans, or rolls. Cook at 350 for 10-12 min or until golden brown.

Lime Chicken Tacos

Lime Chicken Tacos
from Missy's blog

1 1/2 lbs boneless, skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas, warmed

Sour cream, shredded cheddar cheese, shredded lettuce optional.

Place the chicken in a 3 qt crockpot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Seve in tortillas with toppings if desired.

Cafe Rio Chicken and Pork Salad

My sister has made this ans she says that the next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.

White and Black Bean Ranchero Chicken Chili with Cilantro Crema

White and Black Bean Ranchero Chicken Chili

with Cilantro Crema

from Picky Palate

2 Tablespoons extra virgin olive oil

½ medium white onion, finely chopped

2 Anaheim chilies, finely chopped (or 4oz can diced green chilies)

5 cloves fresh garlic, minced

3 14oz cans chicken broth

2 15oz cans great northern white beans, drained

1 15 oz can black beans, drained

2 heaping Cups shredded cooked chicken breast

2 heaping Tablespoons ground cumin

2 Teaspoons dried Ranch Dressing Seasoning Mix (Hidden Valley)

¼ teaspoon salt

¼ teaspoon pepper
½ Cup sour cream

¼ Cup packed fresh cilantro leaves

1. Place olive oil in a large dutch oven or pot over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in minced garlic for 1 minute. Stir in broth, beans, chicken, cumin, salt and pepper. Simmer on med-low for 20 minutes.

2. Place sour cream and cilantro leaves into a food processor or blender. Process until well combined. Serve chili with a dollop of Cilantro Crema on top. Enjoy!

White Chicken Chili

3 whole cloves of garlic (about 48 small cloves) unpeeled
3/4 tsp salt divided
3 Tbsp olive oil divided
2 poblano peppers
1 medium onion
1 1/2 lb boneless chicken breast
2 Tbsp McCormick Southwestern marinade (just the powder)
2 cans (15.5 oz) great northern beans, drained
1 jar (16 oz) Salsa verde


Slice off pointed end of garlic and put in a bowl with 1/4 tsp salt and 2 tsp olive oil drizzled over top. Cover and microwave 3 min or until garlic is soft. Let cool.

Dice peppers and chop onion-combine. Dice chicken and add southwestern seasoning, remaining 1 tsp of olive oil, and 1/2 tsp of salt-mix well. Add chicken to peppers and onions and sautee until chicken is fully cooked.

Gently squeeze garlic out of hulls and mash. Add beans and salsa. Mix in with chicken mixture and cook until heated through.