Lorene's Deviled Eggs

 We had an unusual Thanksgiving as Ken was just released from the hospital.  I didn't cook a thing.  Ken's dear sister Lorene brought us a full Thanksgiving dinner, including delicious, deviled eggs.  I begged the recipe and have since made them myself.  They are so delicious.

Lorene's Deviled Eggs

6 eggs, hard boiled

1/4 cup mayonnaise

1 tsp. pickle juice

1 tsp. mustard

1/4 tsp. salt

Dash of pepper

1 tsp. chives

Cut the eggs in half and remove the yolks to a small bowl.  Mash the yolks.  Add the other ingredients and mash together and mix until smooth.  Fill the whites with the yolk mixture.  Sprinkle with paprika.  

Shawna's Pecan Pie

 I have two excellent pecan pie recipes on this blog.  I alternate back and forth between them.  Our friend, Shawna brought over a delicious pecan pie for our Thanksgiving dinner.  It was different than my recipe and we loved it.  I asked for the recipe and when I received it, found out why it is different.  It doesn't have corn syrup in it.  I definitely will be making it.  Thank you, Shawna!

Pecan Pie

2 large eggs, room temperature

1 cup brown sugar

1/2 cup butter, melted and cooled

1/4 cup white sugar

1 Tablespoon flour

1 Tablespoon milk

1 tsp. vanilla

1 cup chopped pecans

1 unbaked pie shell

Pecan halves

Preheat the oven to 400.  Whisk eggs in a large bowl until foamy.  Whisk in the melted butter.  Add the sugars and flour.  Whisk until well combined.  Add milk and vanilla.  Stir in pecans.  Pour into the pie crust and decorate with the pecan halves.  Bake for 10 minutes, then reduce heat to 350 and continue to bake until the filling is set, 30 or 40 more minutes.  Cool.

Butter Beef

 This dish is so easy and so delicious!  It smells so good as it cooks all day. The meat just melts in your mouth.  It takes about one minute to put together.  We love it over mashed potatoes, but I'm sure it would be good over noodles or rice as well.

Butter Beef

2-3 lbs. stew beef (I buy a big package at Costco, divide it in two and label and freeze both halves in gallon ziplock bags.  I put one bag of the meat, frozen, into the slow cooker)

1 package dry onion soup mix

1 onion, chopped

1 box mushrooms, sliced (optional)

1/2 cup butter (one stick)

Put the frozen beef in the slow cooker. Add the onion. Sprinkle the dry onion soup mix over the meat and onion.  Put a stick of butter on top and cover.  Cook on high for 4 hours or low for 6-8.  Add the mushroom in the last hour or two.  Serve over mashed potatoes, noodles, or rice.  

Hot Fruit Salad

 I recently made this hot fruit salad for a family gathering.  It tasted like warm raspberry applesauce.  My grandchildren loved it.  In the 1970's, I attended what was then Ricks College.  This recipe was in a school newsletter.  It was the president's wife's recipe.  I thought it was worth a try all these years later.

Hot Fruit Salad

1 pkg. fresh or frozen raspberries

1 can pineapple chunks or tidbits

2 cups applesauce

Whatever other fruit you want:

1 can peaches

 1 can pears

1 can fruit cocktail

I used fresh peaches and pears because I had them

Drain the fruit.  Mix together and put in a casserole or slow cooker. Top with some brown sugar. Bake at about 300 for several hours or until hot.  Stir occasionally.  Serve warm.

Chicken Alfredo Bake

 This is a delicious and easy baked pasta recipe.  My husband and I loved it!  This would be a good one for kids to try making.

Chicken Alfredo Bake

In a 13x 9 or large covered casserole dish, pour:

1 lb. box of rotini or other individual pasta (penne, farfalle, rigatoni)

1 box chicken stock

1 jar alfredo sauce

2 cups cooked chicken, cut up (can use rotisserie chicken)

1 bag frozen broccoli

Salt and pepper, 1-3 teaspoons each

1 T. Italian seasoning

Mix it together and cover.  Bake at 450 for about 30 minutes. Take it out and stir, then top with about 2 cups grated mozzarella cheese.  Bake for another 15 minutes or so.

 

Butterscotch Molasses Cookies

 My sister-in-law, Ada made these cookies for a family gathering.  They were chewy and delicious.  They are a new favorite cookie.  Everyone loved them.  In fact, one of the family members was caught smuggling some out with him.  We won't mention who.  Try them.  You will like them!

Butterscotch Molasses Cookies

Mix together: 

1 cup sugar 

1/2 cup shortening

Add:

1 egg

1/2 cup molasses

Sift: 

2 cups flour

1 tsp salt

1 1/2 tsp soda

Add:

1 tsp vanilla

1 cup oats

6 oz. butterscotch chips

1 cup coconut (opt)

Bake 12 minutes at 350

Sauteed Green Beans

 This is one of Michelle's family's regulars.  Jaron, 10 years old, taught me how to make them.

Sauteed Green Beans

2 cans cut green beans, drained

olive oil

Minced garlic, to taste

Paprika, to taste

Crushed red pepper, to taste

Put oil in a large fry pan.  Heat.  Add green beans and spices to taste.  Cook and heat until hot.  

Roasted Sweet Potatoes

 Sweet potatoes are one of our favorite roasted vegetables.  Simple and delicious!

Roasted Sweet Potatoes

Sweet potatoes, peeled and cut in half

Olive Oil

Kosher or coarse salt

Thyme

Cover a baking sheet with parchment paper.  Drizzle olive oil on the cut sides of the potatoes, then sprinkle with salt and thyme.  You can also sprinkle on some brown sugar if you like to add a little sweetness.  Then turn them over and rub the other side with oil.  Bake at 400 for about 40 minutes or until the cut side is caramelized.  
So yummy!

Crockpot Chicken Thighs

 

Years ago, I worked with a friend in church who shared this recipe.  She said she made it at least once a week.  She would put it in the crockpot before going to work so her boys would smell it when they came home from school.  It does smell divine as it cooks.  It is easy to throw together and delicious!  Bonus:  You can strain the broth and store it in the freezer to use later as delicious chicken stock.  

Chicken Thighs

Chicken thighs, bone in with skin, as many as you want

1 large onion, chopped

Celery stocks, chopped, as many as you want

Carrots, chopped, as many as you want 

4 cups chicken stock

Salt, pepper, sage or poultry seasoning

Season the thighs and put them in the crockpot.  Add the vegetables and chicken stock.  Cook on low for about 8 hours, more or less.  Remove the thighs with a colander spoon.  Next remove the vegetables with the colander spoon.  Arrange all on a plate and salt well.  Let the stock cool, then pour into a quart jar to use later.  Let cool completely in the fridge before labeling and storing in the freezer.  

Serve the chicken with mashed potatoes or cheesy potatoes.  You can also serve the vegetables if desired.  They don't look great, but they taste good.  As you can see, I added some mushrooms this time as well.

Banana Pudding

 

While Ken had COVID, our cute neighbor left two big cups of this delicious pudding on our doorstep.  We enjoyed it sitting on the front porch, sitting 10 feet apart.  A delicious pudding and a happy memory.

Banana Pudding

8 oz. cream cheese, softened

1 can sweetened condensed milk

1 cup milk

1 3.4 oz. package instant vanilla pudding

6 cups sweetened whipped cream or 16 oz. tub of Cool Whip

11 oz box vanilla wafers OR Erin used coconut flavored cookies.  They were delicious.

3 bananas, sliced

Beat the cream cheese until smooth.  Add the sweetened condensed milk, milk, and pudding mix and continue to whip.  Fold in half of the whipped cream until just combined.  

To assemble the pudding, use a 3-quart straight-sided bowl or you can use individual glasses, Or you can assemble it in a 13 x 9 pan, as shown above. Cover the bottom with vanilla wafers, arranging them in a single layer without overlapping.  Spoon about 1/3 of the pudding mixture.  Cover the pudding with another layer of cookies, then slice bananas on top of the cookies.  Spoon half of the pudding that is left on top of the bananas, then more cookies, then another layer of bananas.  Then spoon the remaining pudding, then another layer of cookies.  Then spread the remaining cream on top. and smooth the surface.  Cover the bowl with plastic wrap and chill for at least two hours.

Hawaiian Chicken

 Easy and yummy.

Hawaiian Chicken

2 lbs. chicken breast, cut up

1 cup pineapple juice

1/2 cup brown sugar

1/3 cup soy sauce

Mix all together in a crockpot and cook on low for 6-8 hours.  Serve over hot rice.

Cool Whip Cookies

 

What a funny recipe!  It was just strange enough, I had to try it.  They were really good. They look like those crunchy crackle cookies, but they're soft and chewy.

Cool Whip Cookies

1 box cake mix, any flavor (lemon, chocolate, red velvet, spice, etc)

1 8oz tub of cool whip

1 egg

Mix together in a bowl.*  Put powdered sugar on a plate.  Drop spoonfuls of the very sticky dough into the powdered sugar, then place on a lined or greased cookie sheet.  Bake at 350 for 12-15 minutes.  Cool on cookie sheet, then transfer to a cooling rack.

*Mixing was the hardest part.  The dough is so stiff.  Get your husband to do it.  That's what I did, or use a stand mixer.

Lunch Lady Brownies

Oh man, these were good!  This is a really good recipe and surprisingly easy.  I will be making these again and again.

 Lunch Lady Brownies

1 cup butter, melted

1/2 cup cocoa

2 cups flour

2 cups sugar

4 eggs

1 Tablespoon vanilla

Frosting

1/4 cup butter, soft

1/4 cup milk

1/4 cup cocoa

3 cups powdered sugar

1/4 tsp. salt

1 tsp. vanilla

Preheat oven to 350.  Spray a 9x13, then put in parchment paper.

In a large bowl, combine the butter, cocoa and sugar with a wooden or sturdy spoon.  Mix in the flour well.  Slightly beat the eggs and add them with the vanilla.  Mix until combined and spread the batter into the prepared pan.  Make sure you spread it into the corners.

Bake for 22-25 minutes or until toothpick in center comes out clean.  Frost the brownies while warm

For frosting, put the butter in a bowl and beat with electric mixer until fluffy.  Add the dry ingredients, alternating with the milk.  Mix until creamy and fluffy.  Spread over the warm brownies.

I recently made a double batch for a family reunion.  They were a hit!

The Best Chocolate Chip Cookies Ever

 How many times have I claimed that a recipe is THE BEST chocolate chip cookie?  I don't know, but I do know this one is really good.  Our cute neighbor, Erin brought some over when my husband was sick with COVID.  Oh my goodness, they were good.  I asked for the recipe and asked if I could share it here.  When she brought it over, I had to laugh at the title of the recipe, since I have claimed it so many times.  

The Best Chocolate Chip Cookies Ever

2/3 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

Beat until light and fluffy, then add:

1 tsp. vanilla

1 1/2 cup flour

1/2 tsp. salt

1/2 tsp. baking soda

Mix, then add

1 cup chocolate chips

Roll into balls and bake at 375 for 8 minutes

I doubled this recipe.

Easy Hamburger Pasta Casserole

 Easy, fast, and yummy.  We really like this casserole!

Hamburger Pasta Casserole

1/2 - 1 lb. medium shell pasta or other individual pasta of choice

1 lb. ground beef

2 cans tomato soup (if you use the full pound of pasta, you may want to add 3 cans)

1 1/2 cups grated cheddar cheese

1 1/2 cups grated mozzarella cheese

Optional seasonings:

Salt and pepper or season salt 

Garlic salt

Onion salt

Preheat oven to 375.  Spray a 13 x 9 pan (you can use a smaller casserole if using only 1/2 lb. of pasta)

Cook the pasta in plenty of salted boiling water according to directions to el dente.  Do not overcook.

While the pasta cooks, brown the beef and season in a large pan. Add seasonings of your choice: salt, pepper, garlic salt, onion salt, seasoning salt, etc.  Add the soups, pasta, 1/2 cup pasta water, and half of each of the cheeses.  Stir well and put in the prepared pan.  Top with the remaining cheese. Cover with foil or casserole lid.  Bake for 20 minutes until hot and bubbly.  Remove the foil and bake for 10 minutes more.  If you want browned cheese, remove the foil and turn on the broiler.  Watch closely!

Minestrone Soup

 

I recently revived my old recipe for minestrone soup.  It is easy and yummy and smells so good as it simmers all day.

Minestrone Soup

3 cups beef or chicken stock

28 oz. diced or crushed tomatoes

1 can white beans, drained (you can substitute small red beans)

2 or 3 carrots, diced

1-2 stalks celery, diced

1 onion, diced

1-2 cloves garlic, mashed

1 tsp. thyme

1/2 tsp. sage

1 bay leaf

Salt and pepper

2 cups ditalini pasta cooked el dente

1 medium zucchini, diced

2 cups fresh spinach, chopped

Parmesan cheese for garnish

In a crockpot, combine all ingredients except pasta, zucchini, spinach, and cheese.  Cook on low for 6-8 hours.  Thirty minutes before serving, add the zucchini and spinach.  Ten minutes before serving, add the pasta.  Serve with parmesan cheese.

Grandma Libby's Applesauce Oatmeal Cookies

We (our daughters and Ken and I) read my Grandma and Grandpa Peterson's history written by my sister, Patty for our online book club.  Afterward, both Shonna and Michelle made these cookies.  The recipe was printed in the back of the book.  They both said they were delicious.  I can't wait to try them!

 Applesauce Oatmeal Cookies

2 cups sugar

1 cup shortening

2 beaten eggs

2 tsp. baking soda

2 cups applesauce

4 cups flour

2 tsp. nutmeg

1 1/2 tsp. salt

2 tsp. cinnamon

2 cups quick oats

 1 cup raisins

2 cups nuts

chocolate chips (opt.)

Cream sugar and shortening.  Beat eggs and add to mixture.  Add soda to the applesauce and then add to the mixture.  Sift dry ingredients together and add to the wet ingredients.  Mix well.  Stir in oatmeal, raisins, and nuts.  Drop by Spoonfuls on greased cookie sheet.  Bake at 350 for 10 minutes or until desired doneness.  This is a double batch.

Grandma Libby

Lazy Lasagna

 

When our children were young, I made a version of this on many Sundays.  At that time, you could buy bags of frozen stuffed shells at Costco.  I would put a bag of those in a pan, pour a jar of spaghetti sauce over the top and sprinkle on cheese.  I would cover it and set the time bake feature on our oven so that the food would be hot and ready when we got home from church.  Everyone really liked that dish.

But then Costco quit selling the stuffed shells and I kind of forgot about that recipe.  Recently, I saw this recipe, basically the same thing, only made with frozen cheese ravioli rather than stuffed shells.  It tastes a lot like lasagna but is much, much easier to make.

Lazy Lasagna

1 24 oz bag frozen cheese ravioli

1 jar marinara sauce

2 cups grated Mozzarella cheese

Parmesan cheese

Preheat the oven to 400.  Spray a 13x9 pan.

Spread a layer of the sauce on the bottom of the pan.  Then layer 1/2 the ravioli, half of the remaining sauce, half of the cheese.  Then repeat.  Put a small amount of water (maybe 1/3 cup) in the marinara sauce jar and swirl to clean out the jar. Sprinkle the red water over the casserole. Top with Parmesan cheese.  Cover with foil and bake until hot and bubbly- about 30 minutes.  Remove the foil and bake another 10 minutes.    Let set a few minutes before serving.

Mango Chutney Chicken Salad

 This chicken salad is so tasty and so easy!

Mango Chutney Chicken Salad

1/2 cup Mayonnaise

1/2 cup mango chutney

4 Tablespoon chopped red onion

1 stalk celery, chopped

2 Tablespoons lemon juice

1/2 teaspoon salt

Pepper

2 cans chunk chicken, drained or 4 cups rotisserie chicken breast or any other cooked chicken.

Combine all of the ingredients except chicken.  Then add chicken and mix well.  

Brown Butter Toffee Chocolate Wafer Cookies

 If you like toffee and dark chocolate, you will like these delicious cookies.

Browned Butter Toffee Chocolate Wafer Cookies

1 cup butter

2 cups flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup brown sugar

1/3 cup sugar

2 large eggs, room temperature

2 teaspoons vanilla

2 1/4 oz. chocolate toffee bars like Skor, chopped into 1/4 inch pieces

1 1/2 cups dark chocolate wafers (disks)

Cook butter in medium saucepan over medium heat.  Stir often.  Eventually, it will brown.  Brown bits will come up from the bottom.  It takes awhile.  Pour into your electric mixer bowl and let it cool for about 10 minutes.

While it's cooling, in another bowl mix together the flour, baking soda, and salt.  Add the sugars to the browned butter and beat well.  Add eggs and vanilla and beat on medium high speat until the mixture lightens and begins to thicken, about a minute.  Add the dry ingredients and beat on low until combined.  With a spoon, mix in the toffee pieces and chocolate wafers.  Let the dough sit at room temperature for 30 minutes.

Preheat oven to 375.  Roll balls of dough- about the size of a ping pong ball- and place on a parchment- lined cookie sheet.  Bake about 9-11 minutes.  Let sit on tray for about 10 minutes, then transfer to wire rack.

Frosted Vanilla Bars

 You are going to love this recipe.  At least we did!  These bars are really delicious!

Frosted Vanilla Bars

1/2 cup butter

1 bag white chocolate chips (12 oz)

1 1/4 cup flour

3/4 cup sugar

2 teaspoons vanilla

1/4 teaspoon salt

3 eggs

Frosting

3 cups powdered sugar

6 Tablespoons butter, soft

1 teaspoon vanilla

3 Tablespoons, more or less, milk or cream

Prepare a 13x9 pan by spraying it with Pam.  In a microwavable bowl, melt together the white chocolate and butter.  Stir very frequently. As soon as it mixes together well and is smooth, it is done.  Do NOT overcook.  Let cool.

When cooled, stir in the flour, sugar, vanilla, salt, and eggs and beat until well blended.  Spread into the prepared pan.

Bake for about 30 minutes or until a toothpick comes out clean.  Cool.

Frosting

Beat the butter until fluffy.  Slowly add the powdered sugar.  Add the vanilla and enough milk to make a nice fluffy, spreadable frosting.  Spread on the cooled brownies.

While the frosting is soft, you can sprinkle on decorations to match the holiday.  They would be a cute Easter treat, sprinkled with pastel sprinkles, cut and served on a plate.

Chicken Pot Pie Casserole

 Kind of like a chicken pot pie, this delicious casserole is comfort food at its best.  I absolutely loved it.  I will be making this one again and again.

Chicken Pot Pie Casserole

2 cups cooked chicken (I used the rotisserie chicken breast from Costco)

1 can cream of chicken soup

1 cup shredded cheese

1 cup sour cream

 2-3 cups vegetables of choice (I used frozen peas, diced and cooked carrots and onions) You could just put in mixed frozen veggies

1 tsp. garlic powder

1 tsp. salt

1 large can Pillsbury Grands Butter Tastin' layer biscuits (I'm sure you could use any of the large biscuits types or two small cans)

In a bowl, mix together the chicken, cream of chicken, sour cream, cheese, veggies, garlic powder, and salt.

Cut the biscuits in several pieces.  I split them and cut them up.  Add the pieces to the mixture.  Spray 13x9 pan and spread the mixture in the pan.  Bake at 375 for 35-45 minutes until biscuits are done.  

Chili Rellenos Casserole

It's a family thing.  My mom ALWAYS ordered Chili Rellenos when we went to Mexican restaurant.  My brother does, too.  I often do.  I love them.  When I saw this recipe for a Chili Rellenos Casserole, I had to try it.

 Chili Rellenos Casserole

Filling

4 well beaten eggs

1/4 cup flour

1/2 cup evaporated milk

2 tsps. or more hot sauce

1/4 tsp. paprika

1/4 tsp. onion powder

1 tsp. salt

Other ingredients

1 can (27 oz.) whole green chilis or equivalent in diced green chilis

1 1/2 lbs. ground beef

1 onion, diced

1 lb. grated Monterey Jack cheese

12 corn tortillas

1 can (16 oz) refried bean

1 can olives

Spray a 13 x 9 pan well.  In a bowl, whisk together the filling ingredients and set aside.

In a large skillet, brown the beef with the onions for about 5-7 minutes.

Add refried beans to the pan and stir and cook.  Cut the tortillas in 1 inch strips.  Place 1/2 the tortillas in the bottom of the pan.  Layer 1/2 of the green chilis over the strips.  Then 1/2 of the cheese. Then layer the rest of the tortillas and green chilis.  Pour the filling over all and sprinkle the remaining cheese on top.  Cover with foil and bake at 375 for about 45 minutes.  Remove foil the last 5 minutes.

Toppings- Use any or all of the following toppings:

Guacamole or sliced avocado

Salsa

Sour Creams

Olives

Rice Bowls (or Plates)

 Kristen shared this recipe/ method that was a real hit with her large family.  It is easy and very healthy.  We tried it and loved it.  The leftovers are delicious.  Honestly, the hardest part was dicing the sweet potatoes.

Vegetable, Chicken, and Rice Bowls

Chicken breast, cut up and marinated in Teriyaki sauce of choice

Rice, cooked

Riced Cauliflower, optional

Vegetables of choice: 

Diced Sweet Potato

Frozen Brussel sprouts, thawed and halved

Onion, wedged

Broccoli florets

Cauliflower florets

Mushrooms, halved

Summer Squash, sliced

Soy beans, prepared separately- heated in microwave

Prepare the vegetables.  Put in a large bowl and add olive oil and salt and pepper.  Mix well with hands. Roast until soft. * 

Cook the rice.  You can just use riced cauliflower instead.  Or you can do both.

While vegetables are roasting, put the marinated chicken in a fry pan and cook until done. It just takes a few minutes. 

Serve in bowls or on plates:  Rice covered with chicken and veggies.  Serve with extra teriyaki sauce, if desired.

*We did two full sheet pans of vegetables which produced a lot of yummy leftover veggies for just the two of us.  After the chicken was gone, we ate them as sides, mixed them in eggs, etc.

Blueberry Dump Cake

This recipe is SO easy, fast, has only four ingredients, and is delicious and rich. 

 Blueberry Dump Cake

1 21 oz can blueberry pie filling

1 tsp. lemon juice (opt.)

A few fresh blueberries (opt.)

1 package yellow cake mix

8 oz. whipped cream cheese

1/2 cup or 1 stick of butter

Preheat the oven to 350.  Spray a 9 x 9 well.  Dump in the can of pie filling.  Add the lemon juice and a handful of fresh blueberries (both optional.-  I find canned blueberry pie filling to be a bit bland and always add a little lemon juice.)  Stir and spread the filling to cover the pan.  Sprinkle on half of the cake mix.  Plop the whipped cream cheese as evenly as possible over the cake mix.  Top with the rest of the cake mix.  With a sharp knife, slice the cold butter as thinly as possible.  Lay the butter squares over the top in a single layer, trying to completely cover the cake.  Bake for about 40 minutes.  Test by inserting a pick.  It should come out clean and the edges should be brown.  Let cool for a few minutes before serving.  You can top with whipped cream or ice cream if desired.

Raspberry Butter

 Our friend and neighbor brought us this jar of raspberry butter for Christmas.  We loved it, so I texted her and asked for the recipe.  Here it is!

Raspberry Butter

1/2 cup butter, softened

1/4 cup honey

1/2 cup raspberry jam or preserves*

1/2 tsp. vanilla

Place butter in a bowl.  Beat on high for about 5 minutes.

Add the honey, jam, and vanilla and beat for another 2 minutes.

Store in an airtight container in the fridge.  Refrigerate for about 30 minutes before serving.  Each time you use  it, try to let it sit out for about 30 minutes before serving.  

*You can substitute any other flavor of jam: blueberry, strawberry, apricot, peach, blackberry.

Ooey Gooey Butter Cake

 When in Branson, MO, we ate at Paula Deen's restaurant.  We both had the Ooey, Gooey Butter Cake for dessert.  Before I even unpacked my suitcase when I got home, I googled the recipe.  There were several versions out there in cyberspace.  I decided to try this one.  You can vary the flavor.  At her restaurant, they offered vanilla, chocolate with chocolate chips, and pumpkin.  I tried chocolate by substituting the yellow cake with chocolate and by sprinkling some chocolate chips between the layers.  Yummy!

Ooey Gooey Butter Cake

1 package yellow cake mix

1 egg

2 cubes butter, melted

Filling:

1 8-oz pkg. cream cheese, softened

2 eggs

4 cups powdered sugar

1 tsp vanilla

Preheat oven to 350

Combine the cake mix, egg, and 1/2 butter.  Beat well with an electric mixer.  Press into a 13 x 9 pan

In a large bowl, beat the cream cheese until smooth.  Add the eggs and the other 8 T of butter and vanilla.  Beat well.  Add the powdered sugar and mix well.  Spread over the cake batter and bake for 40-50 minutes.  Don't overbake.  The center should be a little gooey!

Green Enchilada Chicken Soup

 A new favorite around here is this Green Enchilada Chicken Soup.  It is really delicious and easy to make.

Green Enchilada Chicken Soup

Olive oil

1 onion, diced

2 cloves garlic, minced

2 lbs. boneless skinless chicken breasts

3 cups chicken broth

1- 28 oz can green enchilada sauce

1/2 tsp cumin

1 cup cream

2 cups Monterey Jack cheese, grated

4 oz. cream cheese, softened

1/2 cup salsa verde

1 can white beans, drained

2-4 corn tortillas, cut into strips

Cilantro

Salt and Pepper

In a large pot, heat 2 T. olive oil and add the onion and cook until translucent and soft.  Add the garlic and cook another minute.  Add the chicken breasts and broth and bring to a simmer.  cook until chicken can be easily shredded with a fork.  Remove chicken and shred.  Return the chicken to the pot.  Add the enchilada sauce, cumin, cream, cream cheese, salsa verde, cheese, and beans.  Cook, stirring often until the cheese is melted and all is well blended.

Season with salt and pepper.  Stir in the tortilla strips.  Garnish with cilantro.