Mexican Chicken Tortilla Soup

So many recipes today simply have the tortilla chips/strips as garnish on top of thin chicken broth soup.  This recipe is true to most Mexican tortilla soups in that it has pieces of corn tortilla cooked into the broth.

2 cups of cooked shredded chicken

1 large yellow onion, diced

1 medium green pepper, diced

2 toes of garlic, minced finely

4 -6 cups of low sodium chicken broth.  Start with 4 cups and adjust to your desired thickness

6 6-inch corn tortillas, cut into thin strips

3 Tablespoons olive oil

1 15-ounce can black beans, rinsed and drained

1 15-ounce can corn, drained

1  4-ounce can green chilis (you decide the heat)

1  15-ounce can diced tomatoes

1/2 cup thick salsa (you decide the heat)

2 Tablespoons of taco seasoning blend or 2 tsp. chili powder and 1 tsp cumin

2 Tablespoons fresh cilantro or  large leaf parsley 

Several lime wedges

3 tortillas, cut into thin strips and baked until crispy 

Toppings:  

Fiesta blend shredded cheese

Sour Cream

Avocado cubes

Jalapeno rings

Cut tortilla into strips.  Place on baking sheet in heated oven at 275 degrees for 15 minutes.  Heat olive oil in bottom of a large soup pot. Saute onions and bell pepper in olive oil for 4-5 minutes until starting to soften.  Add garlic and saute 2-3 more minutes.    Add in 4 cups of broth, corn, beans, parsley, salsa, tomatoes, green chilis and taco seasoning.  Mix well.  Bring to a boil and add chicken.  Stir well.  If soup looks too thick, add more broth.  Let simmer with lid on top at least 30 minutes.  Add tortilla slices that were baked.   Return lid.  Simmer 40 minutes to 2 hours.  While soup is simmer cut 3 more tortilla strips and bake them until very crispy.  Bake at 275 for 30 minutes.  

When ready to serve, ladle into bowls.  Squeeze a lime wedge to the bowl and add toppings of choice.

Pumpkin Chocolate Chip Cupcakes

I found this recipe online at dinneratthezoo.com.  This site has some great recipes.  These cupcakes are moist and tasty.  We enjoyed them.  

2 eggs
1 cup granulated sugar
1 cup pumpkin puree
¾ cup vegetable oil
1 ½  cups all purpose flour
1 teaspoon baking soda
½  teaspoon baking powder
1 ½  teaspoons pumpkin pie spice
½  teaspoon vanilla extract
¼  teaspoon salt
1 ½  cups semisweet chocolate chips divided use
cooking spray

 

Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray, or you can use paper liners.
Place the eggs, sugar, pumpkin puree and oil in a bowl. Whisk until smooth.
Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
Fold in 1 cup of chocolate chips.
Divide the batter evenly among the 12 muffin cups and sprinkle the remaining chocolate chips over the tops of the muffins.
Bake for 17-22 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. 
Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool

Grandma's Apple Pie Bread

This is not my recipe.  I found it on Facebook.  I made one change to the recipe, which I have added to the bottom.  I highly recommend that you add it as well since it helped to make the bread moistier.   It is quick, easy, and delicious.  It makes two loaves--one for you and one for a friend!

1 can apple pie filling, mashed

1 yellow cake mix

4 eggs, slightly beaten

1 cup self rising flour

1 Tbs. cinnamon

1 medium chopped apple

* 1/2 cup of applesauce

Whisk all dry ingredients , add wet ingredients. Fold in apples. Pour in 2 loaf pans, greased. Sprinkle sugar and cinnamon on top. Bake in 325 oven for 35 to 45 minutes. 

Peanut Butter Party Fluff

 My grandson and I adapted this recipe for one we found online. It is wonderful with sliced apples, graham crackers, and pretzels.  

1/2 cup smooth peanut butter  
1 container of Cool Whip 

1 Tablespoon cinnamon sugar blend (We used Cinnamon Toast Crunch Cinnadust Seasoning Blend) 

1/2 teaspoon of vanilla

Make sure your cool whip is thawed and stir it for smoothness.  Place peanut butter in a large mixing, stirring until very smooth.  Add cinnamon sugar and vanilla and stir well.  Fold in cool whip by spoonsful. Enjoy. 

 

Broccoli and Cauliflower Hot Dish

This is a quick, easy, and delicious side dish or entree.  It is a great dish for potlucks as well.

1 16 ounces frozen cauliflower florets, thawed. 

1 16 ounces frozen broccoli florets, thawed

1 small onion, diced finely

1 can of cream of mushroom soup,

1/2 cup mayonnaise or sour cream

4 sliced of fried bacon, crumbled

1 cup of shredded sharp cheddar ]

1/2 cup of shredded Parmesan cheese

1/2 tsp. paprika

1/2  tsp. pepper

1/2 Tablespoon garlic powder

1/2 cup Italian bread crumbs.

1/4 stick of butter, cup into small cubes/slices

Make sure the broccoli and cauliflower are fully thawed and drained of any water. 

Preheat oven to 350 degrees

Use a bit of butter to coat casserole dish

 In a large bowl, mix soup, cheeses, mayo/sour cream, onion, bacon, pepper, paprika, and garlic powder. Toss in cauliflower and broccoli  and fully coat with mixture. 

Pour into casserole dish. Top with bread crumbs. Dot with butter cubes/slices,

Bake 30-35 minutes

Simple Cordon Bleu Chicken Breasts

When you enjoy the taste of cordon bleu chicken, but don't want the hassle, try this
simple and delicious recipe.

4 thin cut boneless skinless chicken breast

4 slices of smoked or black forest ham

4 slices of Swiss cheese

3-4 Tablespoons of grainy mustard

Garlic powder

Pepper 

Parsley to garnish

Preheat oven to 350 degrees.  Season both sides of chicken breasts with garlic powder and pepper.  You may want to add seasoned salt.  I didn't because both the ham and cheese provide a salty flavor.  

Spray a baking sheet with cooking spray.  Placed seasoned breast in pan.  Brush mustard on the breasts--covering all off it.  Place ham on top of mustard. Top with cheese.  Bake for 25-30 minutes or until chicken is done. Garnish with parsley and enjoy. 

Kay's Corn Chip Salad

I am sure if you are on social media, you have seen several TikTok videos of people sharing their versions of Corn Chip Salad.  Well, they all looked so inviting that I combined 3 of them to make my version.  We loved it!  

2 cans (15.4 ounces each) whole kernel corn, drained

1 can (15.4 ounces) black beans, drained and rinsed

1 can sliced black olives

2 cups shredded Mexican/Fiesta cheese blend

1 medium sweet red pepper, chopped

1 medium red onion, chopped

1 cup mayonnaise

¼ cup sour cream

½ teaspoon salt

½ teaspoon pepper

Juice of one lime

1 package (9.25 ounces) chili cheese-flavored corn chips

 

In a large mixing bowl, add black beans and cover them with the lime juice.  Then add all other ingredients except chips.  Cover and refrigerate for at least 2 hours. 20-30 minutes prior to serving remove from refrigerator and fold in chips.  You can leave the chips whole or crush them.  I prefer whole.

Paprika Chicken Florentine

My husband and I happened upon this recipe when we had most of the ingredients and needed to cook something.  It turned out delicious and will be back on our table soon.  Try it and let me know if you like it.

6 boneless skinless chicken thighs

2 cups chopped fresh spinach

6 ounces fresh mushrooms, sliced

3 buds/toes of garlic, finely diced

1 16 ounce jar of Alfredo sauce

1/2 cup whole milk or half and half

1 cup fresh grated Parmesan cheese

1 medium onion, diced

1 Tablespoon diced parsley

2 Tablespoons sweet paprika or 1 tablespoon sweet paprika and 1 tablespoon smoky paprika

salt and pepper and garlic powder

pinch of red pepper flakes

2 tablespoons olive oil

1 Tablespoon butter

Your favorite pasta

Unfold the thighs and season both sides with paprika, salt, pepper and garlic powder.  Rub the chicken so that the pieces are fully covered.  The paprika will give it a dark orange red color.  In a large skillet with lid, melt butter in olive oil.  Add chicken.  You will brown the chicken on both sides--about 3-4 minutes.  Remove for pan.  Use the remaining butter and olive oil to saute the onions, parsley, mushrooms and garlic.  The onions  and mushrooms may darken due to any paprika from the chicken remaining in the skillet. The paprika is going to make things dark (and flavorful).  When onions have softened, return chicken to skillet and spoon the onions and mushrooms on the top.  Continue to cook on low temperature for about 10 minutes, turning frequently.  Pour in alfredo sauce, put 1/2 cup milk in jar and shake to get out the remaining alfredo sauce and then pour into skillet.  Add red pepper flakes.  Make sure to cover the chicken completely with sauce.  Reduce to low heat, put lid on skillet, and cook 4-7 minutes, until you chicken is fork tender.  Stir in your spinach and parmesan cheese.  Cook for 3-4 minutes until cheese is melted and spinach has wilted.  Spoon over cooked pasta of your choice. ENJOY!

Peach and Pecan Upside Down Cake

My mother made delicious homemade from scratch pineapple upside down cakes.  They were so delicious that my older sister Paulette always requested one on her birthday.  I wish I had written down my mother's recipe for the cake, but I didn't.  Instead, I have used a cake mix with additions and we love it.  

You will need a 10.5 inch cast iron skillet that has at least 2 inch high sides.

Ingredients

1 yellow cake (not the type that calls for butter)  ( I use Pillsbury)

1 20 ounce can of sliced peaches in heavy juice

3 large eggs

1 cup of peach juice reserved from can

1/2 cup canola oil

1 cup pecan halves

1 1/2 teaspoons cinnamon, divided into 1/2 and 1

1 cup dark brown sugar

1 stick of butter

Preheat oven to 325 degrees.  Lightly butter the bottom and sides of skillet. 

Drain syrup from canned peaches, reserving it for the cake mix.  

Place sliced peaches in the bottom of the skillet.  

Add pecan halves along the edge and between peach slices.

In a small bowl, put brown sugar and 1/2 teaspoon of cinnamon.

Melt stick of butter and pour into sugar and cinnamon.  Mix well until smooth and pourable. Set aside while making the cake. 

Mix cake mix using 3 eggs, oil, 1 teaspoon cinnamon, and reserved peach juice from can. If you don't have a full cup of juice, you can add some milk to make 1 cup.  Using a mixer, blend until smooth.

Pour brown sugar and butter mixture over peaches and pecans.

Top with cake batter and level it without disturbing peaches on the bottom.

Place in center of oven and bake 45 minutes or until toothpick comes out clean when inserted in the middle of the cake.

Let cake cool for 20-25 minutes.  Leaving it in the skillet any longer may cause the bottom to stick to the skillet.  Place cake plate on top of skillet and flip in one quick motion.  Let cake finish cooling.  Slice and enjoy!

One Pot Lazy Day Lasagna

When you are in the mood for lasagna, but don't have time to cook it, try this.  It is very tasty and ready in 45 minutes.  (I saw a similar recipe on a Tik Tok reel)

8 lasagna noodles, broken into 2-3 inch pieces

1 pound ground beef or Italian sausage

1 small onion, diced

1-2 teaspoons of minced garlic

1 24 ounce jar marinara sauce

2 cups beef broth

2 teaspoons Italian seasoning blend

Pepper to taste

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

fresh basil. optional

In a large skillet that can go in the oven on broil, brown meat with onions and garlic.  Drain any fat.  Add marinara sauce, 2 cups of beef broth, Italian seasonings, pepper to taste.  Let come to a slight boil, add noodles and reduce heat to let simmer for about 25 minutes, or until noodles are tender.  Stir in ricotta cheese.  Top with parmesan and mozzarella cheese.  Place in oven to broil for about 5 minutes (watch closely so it doesn’t burn).  Top with fresh basil if desired.  

Loaded Roll Bites

 

This is not my original recipe.  I discovered it on Facebook reels.  It is a wonderful party food or dinner side.  Great taste!

King’s Hawaiian Original Hawaiian Sweet Rolls
1/2 c butter (1 stick), melted
1 tbsp Hidden Valley Ranch Seasoning (I used 2 Tablespoons)
3 tbsp chopped green onion
9-10 slices cooked (crispy) bacon
2 c mozzarella cheese (shredded)
2 c cheddar cheese (shredded)
Hidden Valley Ranch Original Ranch Dressing (optional; for dipping)
 
1. Cut King’s Hawaiian Original Hawaiian Sweet Rolls in small cubes.  I sliced each roll in half and then made 9 squares from each half.

2. In a large bowl, combine cubed rolls, mozzarella cheese, cheddar cheese, and bacon, then mix in ranch butter (1 stick of melted butter, 1 tbsp of Hidden Valley Ranch Seasoning), and green onions
3. Use a large cookie scoop and hands to pack and form into balls, then place in a nonstick muffin pan
4. Bake at 350 for 20 minutes, then enjoy with Hidden Valley Original Ranch Dressing

Big Momma's Smashed Taters

I love potatoes, but sometimes, you just need something different the mashed or baked ones.   Smashed potatoes are easy to do and make a wonderful side dish.  There are several ways to make them, but here is our go-to version.

16 medium red potatoes, washed, boiled, but not peeled

1/2 cup butter

1 Tablespoon minced garlic, I use the jar kind

1/2 teaspoon paprika

1/2 teaspoon pepper

1/2 teaspoon seasoned salt

1/2 Tablespoon Italian seasoning blend

1/2 cup shredded Parmesan cheese

Preheat oven to 400 degrees. Line a baking pan with foil.  Spread olive oil on foil.  While your red potatoes are boiling, mix all other ingredients, but cheese,  in a bowl.  Once potatoes are done, drain and let cool for 10-15 minutes. Don't mashed when hot.  Place on baking pan.  Use a heavy cup or masher to lightly mash the potatoes down until they are about an inch thick.  Using a pastry brush, brush the seasoned butter on tops.  Bake for 15-20 minutes until they begin to crisp.  Take out of oven and sprinkle cheese on tops.  Return to oven to bake another 10 minutes.  Enjoy!

Banana Bread with Pecans and Coconut

I discovered this recipe on Once Upon a Chef.  It is very delicious and moist.  I great for breakfast with coffee or tea.  Try it.

1¾ cups all-purpose flour, spooned into measuring cup and leveled-off

¼ teaspoon salt

1½ teaspoons baking powder

1 stick (½ cup) unsalted butter, melted

¾ cup plus 2 tablespoons sugar

2 large eggs

1 cup very ripe bananas, mashed with a fork until smooth (from about 3 bananas)

1 teaspoon vanilla extract

½ cup shredded unsweetened coconu½ cup pecans, chopped

Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan.

In a medium bowl, whisk together the flour, salt, and baking powder 

In the bowl of an electric mixer fitted with the paddle attachment, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix. Gently stir in the coconut and nuts (the batter will look lumpy).

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center is relatively clean (tester should not be totally dry; the bananas keep it moist) and the top is golden brown. Do not overcook. Let the loaf cool in the pan for about ten minutes, then turn out onto rack.

Eclair Cake

                     

This recipe is in no way mine.  It has been around since the 1980s.  Why has this recipe been used by people for so long?  Because it is sooooooo good! And it is easy.  It is great for a family picnic or a covered dish gathering.  Two things you need to know up front are 1.  you need to make it at least 12 hours prior to serving  2. it is addicting

3 cups of milk--I use whole for a richer flavor
1 (8 ounce) container of frozen whipped topping, thawed
2 (3.5 ounce) packages of instant French vanilla pudding mix
1  (16 ounce) package of graham crackers

1 (16 ounce) container of prepared chocolate fudge frosting

1 9x13 pan with lid

Mix both packages of pudding with 3 cups of milk. Fold in whipped topping.

Line the bottom of pan with graham crackers.  You will need to break some to fully cover the bottom.  There are generally 3 packs of crackers in the box. Use one pack per layer you will make.

Pour half of the pudding mixture on top of the crackers and spread so that all are covered.  Top with another layer of crackers.  Pour the remaining half of the pudding mixture on top and spread to cover.  Top with the last pack of crackers.  

Remove the foil seal from the frosting and put the  container of chocolate fudge frosting in microwave for 30-40 seconds or until the frosting is pourable. Pour over crackers and spread so that the top is fully covered.  Place lid on cake and place in fridge for at least 12 hours.  Cut into squares and enjoy!

Mexican Pasta Salad

Found this recipe in a magazine and "tweaked" it a bit.  It is great to bring to picnic or potluck.  Heck, it is good at any lunch or dinner.

16 ounces of bowtie, sea shell, or tri-color rotini pasta, cooked and drained

1 14 ounce can of whole kernel corn, drained

1 14 ounce can of black beans, rinsed and drained

1 small can of black olive slices

1 small red onion, diced

3 green onions, sliced in rings

2 medium avocados, cubed

1 medium green, red or yellow bell pepper, diced

3/4 cup of shredded Fiesta/Mexican blend cheese

salt and pepper 

Juice of one medium lime (2 Tablespoons)

Dressing:

4 Tablespoons mayonnaise or yogurt

3 Tablespoons sour cream

4 Tablespoons of salsa, slightly drained (Use spicy/hot to give the dressing a kick)

1 tsp chili powder or taco seasoning

1/4 tsp smoky paprika

1/4 tsp black pepper

In a large bowl, toss all of the salad ingredients.  Mix the dressing ingredients and toss to cover.  Refrigerate at least one hour before serving.  

Cranberry Pecan Cobbler Cake

When you have extra cranberry sauce after the holidays or if you happen to like cranberries like I do, you may want to try this easy dessert.

2 cans (14 ounces) whole berry cranberry sauce

1 box of yellow or white cake mix

1/2 cup chopped pecans

1 Tablespoon cinnamon

1 1/2 stick of butter

Preheat oven to 350 degrees.  Spray a 9 x 13 baking pan.  Spoon both cans of cranberry sauce in the bottom of the pan.  Use a spoon to break of the sauce so that the entire bottom of the dish is even covered.  In a small bowl, mix nuts, cinnamon and dry cake mix until well blended.  Sprinkle over the top of the cranberry sauce.  Melt the butter and drizzle over the top, making sure to cover as much as possible.

Bake for 45-50 minutes until the top is browned and bubbly.  

Let set for 15 minutes before serving.  Top with whipped cream or vanilla ice cream if you like.