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.