Enchilada Soup

We found this recipe and tried it last night...YUMMMMO! It was super easy too.

2 cups chicken broth

1 19 oz can enchilada sauce

1 4.5 oz can green chilies

1 20 oz package bone in chicken breasts, skin removed (I just used boneless skinless)

1 15 oz can black beans, drained and rinsed

1 12 oz bag frozen corn, thawed and drained (I just used a can)

Shredded Mexican cheese blend (if desired)

Chopped fresh cilantro (if desired)

Crushed tortilla chips (if desired)

1. Spray 4 or 5 quart slow cooker with cooking spray. In cooker, mix broth, enchilada sauce and chilies. Place chicken into enchilada sauce mixture; spoon sauce over chicken.

2. Cover; cook on Low heat setting 7 to 8 hours. (I did it on high for 2 1/5 hours, added beans and corn and cooked on low for another 2 or so hours because that is what fit our schedule.)

3. Remove chicken from cooker with slotted spoon. Stir beans and corn into mixture in cooker. Increase heat setting to High. Cover; cook 5-10 minutes longer. Meanwhile, shred chicken by pulling apart with 2 forks; return to cooker. Cook until thoroughly heated.

4. Top each serving with cheese, cilantro and tortilla chips.

DELISH!

Lemon Drop Cookies

Ready for another of my Top Ten Favorite Cookie recipes? These are so yummy . . lemony, but not too lemony. You use crushed lemon drops (those sugary lemon candies- pictured above) I hope you enjoy!

Lemon Drop Cookies

2 cups sugar

1 1/2 cups butter flavored shortening

3 eggs

2 tsp. vanilla

1 tsp. lemon extract

4 cups flour

1 1/2 tsp. soda

1 1/2 tsp. baking powder

1 tsp. salt

Zest of one lemon (save the lemon for the frosting)

1 (6 oz.) pkg. lemon drops, crushed in the blender or food processor

Frosting

2 cups (more or less) powdered sugar

Juice of two lemons

Preheat oven to 350. In mixing bowl, cream sugar, shortening, and eggs; Add flavorings. Turn off beater and add dry ingredients. Turn on and stir in. Add lemon zest and crushed lemon drops. Mix well. Roll into balls. Flatten slightly and put on a cookie sheet lined with parchment or a silpat (very important as these cookies will stick) I'm thinking waxed paper may work, too. Bake for about 10 minutes. Don't overbake. Let cool slightly, then glaze while still warm. You can use a brush and brush on the glaze. Let cool. Makes 4-5 dozen.

Ham with Pineapple

Want ham for Easter, but don't want or need to do a whole big ham? Try this simple recipe. I got it from my sister, Joan years ago. Recently she published a cookbook and I found the recipe in there. But it was a little different than the one I've been using for years. So I tried this "new" version, and it's even better. Joan's obviously been tweaking and improving. You can get a bag of five nice ham steaks at Costco (and freeze what you don't need) or they sell them at the grocery store, too.

Mix together:

1/2-3/4 cups brown sugar (always error on the side of sweet, is my motto)

2 T. prepared mustard

Make it into a paste. Open a can of pineapple. (Joan says sliced pineapple, which would be much prettier, but chunks is what I had) Add 1 T. pineapple juice to the paste and mix. Spread paste onto the ham steak. Drain the pineapple and arrange over the top. Cover with foil and warm in 350 oven for 30- 45 minutes.

Scotcharoos

Every Easter/ Spring Break, we have to have Scotcharoos. I got this recipe years ago from my sister-in-law, Ada and we've been making it every Easter since.
2cups sugar
2 cups light corn syrup
2 cups peanut butter
1 13oz box rice krispies
1 pkg. chocolate chips (semi sweet)
1 pkg. butterscotch chips
Butter two large sided cookie sheets ( you know the kind all Mormons have) (or you can use two 9 x 13. The scotcharoos will be thicker.)
Combine sugar and syrup in a large pan (needs to be at least 3 qt) Cook until mixture begins to bubble, stirring frequently. Remove from heat; Stir in peanut butter. Mix well. Add cereal and stir until your arm falls off. Press into the prepared pans. Melt the chips in the microwave (don't burn it) Stir and spread over the cereal bars. Cool in fridge until topping is set. Cut and eat with family and friends on your Easter picnic!

Red Bean Salad

I found this recipe in a magazine a couple of years ago. It was good, but it seemed to lack substance and moisture, so I changed several things in it and Blake and I just love it now.
Ingredients:
3 1/2 TBSP Red Wine Vinegar
2 1/2 TBSP olive oil
2 cups Dark red kidney beans, drained (or 1 can)
3 TBSP candied pecans (original called for toasted walnuts, use what you like, I candied ours and it was yummy)
3 TBSP chopped cilantro
1 cup chopped apple
8 oz. cooked pasta (I did a mix of rotini and penne, use whatever you have)

Combine ingredients and serve. Add vinegar and/or olive oil as needed to satisfy your moisture texture needs.