Southwestern Chicken Soup

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Southwestern Chicken Soup
1 medium onion, diced
1 Tbsp olive oil
2 cups chicken broth
2 cups water
2-3 Tbsp diced jalapeno pepper, seeded
3 tsp cumin
1 1/2 tsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
3 cups cooked shredded chicken
1 can black beans, rinsed and drained
1 can diced tomatoes and green chiles, undrained
1 1/2 cups frozen corn

In a large pot, saute onion in olive oil until tender. Stir in chicken broth, water, jalapeno, cumin, chili powder, salt, and cayenne. Add chicken, black beans, tomatoes, and corn. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes. Garnish with cilantro, cheese, sour cream, and tortilla chips.

Serves 6

Recipe adapted from Taste of Home

Easy Caramel Popcorn

This caramel popcorn was super easy to make and it turned out so great. It was so addicting. I couldn't stop eating it :)

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Easy Caramel Popcorn
1/2 cup butter
3/4 cup brown sugar
11 large marshmallows, cut in half
2 bags microwave popcorn, popped

In a medium saucepan, melt butter. Stir in brown sugar and let it come to a boil. Stir in marshmallows until melted and smooth. Pour over popped popcorn and mix well.

Recipe adapted from The Sisters Cafe

Zuppa Toscana Soup

I love this soup! It's one of my favorite things to eat at Olive Garden. I'm so excited to be able to make it at home!

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Zuppa Toscana Soup
1 lb Italian sausage
1/2 lb bacon, chopped
1 qt water
4 cups chicken broth
2 lg potatoes, cubed (about 4 cups)
2 garlic cloves, minced
1 medium onion, diced
3 cups chopped kale
1 cup half and half
salt and pepper to taste

In a large skillet, brown sausage over medium heat, breaking up as it cooks. Drain and set aside. Place bacon in the skillet and brown until cooked through without letting it get too crispy. Drain and set aside.

In a large pot, combine water, chicken broth, potatoes, garlic, and onion. Bring to a boil; reduce heat and simmer until potatoes are slightly tender, about 5 minutes. Add sausage and bacon. Simmer for 10 minutes. Add kale, half and half, and salt and pepper. Heat through.

Serves 6-8

Recipe adapted from Chef Pablo's Restaurant Recipes

Frozen Reese's Peanut Butter Pie

Yesterday was my husband's birthday. He loves peanut butter, especially Reese's peanut butter cups. This was a perfect dessert for his birthday.

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Frozen Reese's Peanut Butter Pie
24 Oreo cookies, crushed
4 Tbsp butter, melted
3/4 cup creamy peanut butter
1/2 cup powdered sugar
2 1/2 cups cool whip
1/2 cup chopped Reese's peanut butter cups

topping:
hot fudge
12-13 mini Reese's peanut butter cups

Preheat oven to 350. Combine crushed Oreos and melted butter. Press into a greased 9" springform pan. Bake for 7-10 minutes.

Combine peanut butter and powdered sugar in a small saucepan. Cook over low heat until melted and creamy. Let cool for 5 minutes.

Fold cool whip into peanut butter mixture. Fold in chopped peanut butter cups. Pour into crust. Freeze for 3 hours. Top with Reese's peanut butter cups and drizzle with hot fudge.

Serves 12-13


Recipe adapted from Baker's Royale

Layered Salad with Creamy Herb Dressing

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Layered Salad with Creamy Herb Dressing
3/4 head romaine lettuce
1 cup frozen peas, thawed
1/2 cup cucumber, sliced and quartered
1/4 red onion, thinly sliced
1/2 cup red bell pepper
5 slices bacon, cooked and crumbled, divided
4 hard boiled eggs, peeled and chopped
1 cup shredded cheddar cheese

dressing:
1 cup mayonnaise
1/4 cup milk
2 1/2 Tbsp cider vinegar
2 tsp dried oregano
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper

Place romaine lettuce in a large bowl. Layer peas, cucumber, onion, bell pepper, 4 slices of the crumbled bacon, eggs, and cheese over the lettuce. In a small bowl, combine ingredients for the dressing. Mix well. Pour over salad and spread across. Garnish with remaining slice of crumbled bacon. Cover and refrigerate for a few hours or overnight. Toss before serving.

Recipe adapted from The On Call Cook

Swedish Meatballs

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Swedish Meatballs

1 egg, lightly beaten

1/2 cup milk

1 cup bread crumbs

1/2 cup finely diced onion

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp black pepper

1 lb ground beef

1/2 lb ground pork

2 Tbsp butter

Dill cream sauce:

2 Tbsp flour

1 cup half and half

1 cup beef broth

1 tsp salt

1/2 tsp dill seed

In a large bowl, combine first 7 ingredients. Crumble beef and pork over mixture and mix well. Shape into 1 1/2 inch meatballs. Melt butter in a large non-stick skillet. Place half of the meatballs in the skillet and cook until no longer pink, about 4-5 minutes on each side. Drain on paper towels; place in a medium bowl and cover to keep warm. Repeat with remaining meatballs. 

In a small bowl, combine ingredients for sauce. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour sauce over meatballs. Serve meatballs over rice.

Serves 6-8

Recipe adapted from Taste of Home

Loaded Baked Potato Salad

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Loaded Baked Potato Salad