Chicken Enchilada Soup

 Chicken Enchilada Soup

From: Angel Cook

Ingredients:

1 can (12.5 ounces) of chicken breast, drained and flaked

1 can (15 ounces) of whole kernel corn, undrained (I used white shoepeg)

1 can (15 ounces) of black beans, drained and rinsed

1 can (10 ounces) of diced tomatoes with green chilies

1 can (10.75 ounces) of cream of chicken soup

1 can (10.75 ounces) of chicken broth

(Or more to make desired thickness)

1 can (10 ounces) of enchilada sauce

1 packet of taco seasoning mix(I only used 2 Tbsp)

Directions:

In a large pot, combine all the canned ingredients. Mix in the taco seasoning.

Cook over medium heat until the soup is heated through, stirring occasionally.

Reduce heat to low and let the soup simmer for about 10-15 minutes for flavors to meld.

Serve hot with your choice of toppings like shredded cheese, sour cream, avocado, or tortilla chips. Freezes great. I doubled the recipe for my large oval crockpot.

TEXAS CAVIAR DIP

 TEXAS CAVIAR DIP 

¾ cup cider vinegar

1 tbsp water 

½ cup vegetable oil 

1 cup sugar 

1 tsp salt 

½ tsp pepper 

1 (15 oz) can pinto beans, drained 

1 (15 oz) can garbanzo beans, drained 

1 (15 oz) can black beans, drained 

1 (15 oz) can black-eye peas, drained 

2 (11 oz) cans white shoepeg corn, drained

 2 (4 oz) cans chopped green chiles, drained

 1 (2 oz) jar finely chopped pimiento, drained

 1 cup finely chopped red bell pepper 

1 cup finely chopped celery 

1 small red onion, finely chopped 

Combine the vinegar, water, oil, sugar, salt and pepper in a saucepan. Bring to a boil, stirring occasionally. Cool to room temperature. 

In a large bowl combine the remaining ingredients. Add the cooled sauce and stir well . Cover and chill in the fridge for 24 hours before serving. Serve with tortilla chips or Frito scoops.

Stuffed Italian Sausage Peppers

6 red bell peppers

Olive Oil

Kosher Salt

1 pkg Jimmy Dean Italian Sausage

1 can fire roasted tomatoes with garlic

1 boil-in-a-bag rice

Shredded Mozzarella Cheese

Shredded Parmesan Cheese

Preheat oven to 450

Cut off tops of peppers and remove seeds and veins. Wash. Put in microwave safe bowl with olive oil. Toss to coat. Sprinkle Kosher Salt. Put lid or a cover on bowl and microwave about 8-10 minutes.

In skillet brown the Italian Sausage.

Cook bag rice according to package directions. Drain

When sausage in done, stir in tomatoes, rice and cheese. Add to peppers and bake 10 minutes.

Potato Bundles

 6 russet potatoes, scrubbed clean and diced (not peeled) 

1/2 yellow onion, diced 

1 1/2 sticks (12 tablespoons) butter 

1/2 cup heavy cream 

Paprika, to taste 

 Kosher salt and freshly ground black pepper 

2 tablespoons minced fresh parsley 

Preheat a grill to medium-high heat. Pile the potatoes and onions evenly on 6 squares of foil. Add 2 tablespoons butter to each and splash on some cream. Sprinkle on some paprika, salt and black pepper, then finish with a sprinkle of minced parsley on top. Fold the foil pieces to wrap into bundles. Place the potato bundles on the hottest spot on the grill for 30 minutes. Serve the bundles right on the dinner plates. 

Tex-Mex Fried Rice

 2 tablespoons vegetable oil 

1 pound spicy sausage meat  

1 1/2 cups frozen yellow corn kernels 

1 onion, finely chopped  

1 red bell pepper, finely chopped  

1 jalapeno, finely chopped  

1 teaspoon chili powder  

Pinch kosher salt  

Pinch red pepper flakes  

Freshly ground black pepper 

4 cups leftover cooked rice  

1 tablespoon Worcestershire sauce  

1 tablespoon hot sauce, or more to taste 

Zest and juice of 1 lime  

4 scallions, sliced  

1/2 bunch fresh cilantro, chopped

Heat the oil in a large skillet and brown the sausage meat, breaking it up into small pieces. When starting to brown, add the frozen corn (no need to thaw), onions, bell peppers and jalapenos. Season with the chili powder, salt, red pepper flakes and plenty of black pepper. Cook until the vegetables are crisp-tender. Add the rice and stir-fry until heated through and coated with the vegetable mixture. Add the Worcestershire sauce, hot sauce and lime zest and juice. Stir-fry until the rice is just starting to brown. Add the scallions and stir well so that they are thoroughly mixed in. Serve and garnish with cilantro.

Red Velvet Poke Cake

 

Ingredients

• 15.25 ounce box red velvet cake mix
• (ingredients needed to make cake - eggs, oil & water)
• 2 (3.4 ounce) boxes instant Cheesecake-flavored pudding
• 4 cups milk
• 8 ounce tub frozen whipped topping (COOL WHIP) thawed
• 10 Oreo cookies, crushed (optional)

Instructions

• Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone.
• Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
• Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours).
• Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer.
• Spread crushed Oreos onto the top of the cake.

Cherry-Almond Angel Food Cake

 

• 1box (16 oz) Angel Food Cake Mix
• 1 1/3cups cold water
• 1 1/2teaspoons almond extract
• 1/2cup chopped maraschino cherries, well drained

• 2tablespoons butter or margarine, melted
• 2cups powdered sugar
• 2to 2 1/2 tablespoons maraschino cherry juice
• • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries. Pour into ungreased 10-inch angel food (tube) cake pan. 
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  • In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency. Spread glaze over top of cake, allowing some to drizzle down side. Garnish with whole cherries, if desired.

PUMPKIN BREAD

• 5 large eggs

• 1 (15 oz.) can 100% pumpkin puree

• 1/2 cup canola oil

• 1/4 cup melted butter, unsalted

• 1/2 cup brown sugar, packed

• 1 tsp. vanilla extract

• 2 cups All-Purpose flour

• 1 cup white sugar

• 1 (5.1 oz.) package instant vanilla pudding mix

• 1 tsp. baking soda

• 1 tsp. cinnamon

• 1/2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 tsp. nutmeg

Cinnamon sugar topping (optional)

• 1 Tbsp. sugar

• 1 tsp. cinnamon

Instructions

1. Preheat oven to 325°F. Using a mixer, beat the eggs in a large bowl.

2. Then add in the pumpkin, oil, melted butter, brown sugar and vanilla extract until smooth.

3. Mix the dry ingredients together in a medium bowl.

4. Gradually beat dry ingredients into the wet ingredients until incorporated.

5. Spray two 8.5 x 4.5 inch loaf pans with non stick baking spray.

6. Pour batter into prepared pans. Sprinkle the top with a cinnamon & sugar mixture if desired.

7. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing and serving. Store in the refrigerator.