Chili's Chicken Enchilada Soup


1 tablespoon vegetable oil
1 pound of chicken breast fillets (approx 3 fillets)
1/2 cup diced onion
1 clove minced garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup enchilada sauce
16 ounces Velveeta
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin
shredded cheddar cheese
crumbled corn tortilla chips
pico de gallo

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, Velveeta and spices to pot and bring mixture to a boil.
5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.
6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Personal Notes:
1. After browning the chicken, I always have to microwave it for a few minutes to finish cooking, otherwise it is too pink inside and difficult to shred.
2. I use Las Palmas enchilada sauce.
3. We have never added the pico de gallo sauce - it's just a matter of preference and certainly is not essential to the taste.
4. Reheats extremely well.


Breakfast Monkey Bread
3 cans of refrigerator biscuits
1/2 cup white sugar
1 teaspoon cinnamon
1/2 cup butter
1 cup brown sugar
1. Grease or butter a bundt pan. Combine white sugar and cinnamon in a shallow bowl. Cut biscuits into fourths and roll each piece in sugar and cinnamon mixture. Sprinkle any remaining sugar mixture over the top of the rolls.

2. Melt butter in a sauce pan. Then add the brown sugar and bring to a rolling boil.
3. Pour boiling mixture over the biscuits. Bake at 375 degrees F for 20 to 25 minutes, until golden brown.

Personal Notes:
1. I only open one can of biscuits at a time. I find that if you open more than one can, the dough starts to expand and makes it hard to separate the biscuits.
2. Don't boil the brown sugar and butter too long as it will burn.
3. Invert the bundt pan onto a serving dish immediately upon removal from the oven. Hold it just over the Monkey Bread for a few seconds to allow any excess caramelized sugar to fall onto the bread.
4. Reheats well in the microwave.

Chicken In Wine


2 - 3 pounds chicken breasts or pieces
10 3/4 oz can golden mushroom soup
10 3/4 oz can French onion soup
1 cup dry white wine, or chicken broth

1. Put chicken in slow cooker
2. Combine soups and wine. Pour over chicken
3. Cover. Cook on Low 6 - 8 hours

Personal Notes:

1. I have only made this with wine and not the chicken broth - I would think there would be some flavor missing with the chicken broth.
2. Reheats very well.
Rice Pilaf
1 small can Swanson chicken broth
1/2 can of water
2 beef bouillon cubes
1 cube butter (no substitutions of margarine or fake butter)
1 cup Uncle Ben's Rice
1 cup vermicelli
1. In a small sauce pan, bring chicken broth, water, and bullion cubes to a boil. While doing this, melt the butter in a fry pan. At the same time, measure out your rice and break up the needed amount of vermicelli.

2. When the butter is lightly browned (very bubbly), add the rice and vermicelli and stir until all is coated. Then add the boiling broth mixture to the fry pan - DO NOT stir the rice and vermicelli after the broth is added the the fry pan.

3. Cover the fry pan and cook for 30 minutes in a 350 degree oven. If you need to let it set because the rest of the dinner is not ready, just turn off the oven and the pilaf will hold nicely.

Personal Notes:
1. I usually add a little more vermicelli than 1 cup. I just add broken vermicelli until the glass two cup measurer is full (as pictured)
2. Reheats well.

Oatmeal Fudge Sandwich Cookies
2 cups oats
2 cups light brown sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine, melted
3 cups semisweet chocolate chips
1/2 stick butter
2 egg
1/2 cup flour
1/2 cup light brown sugar
1 tablespoon instant coffee
1/2 teaspoon salt
1. Mix together the oats, sugar, flour, baking powder, baking soda and salt. Stir in melted butter until combined. Press 1/4 of the mixture into the bottom of a greased and foil lined 9X13 pan. Reserve the rest. Bake for 8 minutes at 325 degrees F, then let cool completely.
2. Melt the chocolate chips and butter together. Let cool slightly and whisk in the eggs. Stir in the flour, sugar, coffee and salt. Spread it over the cooled crust.
3. Sprinkle with the rest of the oat mixture.
4. Bake at 325 degrees F for 25 to 30 minutes. Let cool 2 hours before cutting.
Don't these look delicious?!?
Personal Notes:
1. The recipe says to 'spread 1/4 of the mixture into the bottom of the pan' which is what I did, but I really think it should have about 1/3 of the mixture on the bottom. This would still leave ample for the topping.
2. Baking and Mistaking suggests cutting them into circles or other shapes with cookie cutters. This would be a great idea for serving to guests for a little added flair.

Easy Pumpkin Cake Squares
1 box spice cake mix
1 (15 oz) can pumpkin
1. Preheat oven to 350 degrees F
2. Sift the cake mix into a mixing bowl to avoid dry lumps in your batter.
3. Beat in the pumpkin. It will be thick.

4. Smooth into a greased 9" X 13" pan. Bake at 350 degrees for 30 minutes or until it tests done with a clean toothpick.
5. Cool before cutting into squares to serve.

Personal Notes:
1. I haven't owned a sifter in years. I used a whisk to reduce any lumps in the cake mix.
2. Extremely moist!
3. Thanks to my DH, I slightly warmed each serving in the microwave for 20 seconds at 70% power. This really brings out the flavors.


Sweet And Sour Chicken
4 to 6 boneless, skinless chicken breasts
1 jar Kraft Russian Dressing
1 package onion soup mix
1. Preheat oven to 325 degrees F
2. Lay out chicken breasts in a 9" X 13" baking dish.
3. Sprinkle onion soup mix over chicken
4. Top off with Russian Dressing
5. Cover loosely with foil and bake at 325 degrees F for 1 hour

As my Mother said "Voila!

Personal Notes
1. I used 2 breasts and used the full packet of onion soup mix but only enough dressing to cover the chicken well. This leaves enough in the bottle for later or to use on your salad.
2. Excellent served with pineapple and rice pilaf.
3. Reheats well but tastes great the first time around.


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