Cream Cheese Chicken Soup

1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (I used 1/3 less fat cream cheese), softened at room temperature

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Add cooked chicken and heat through. Season with salt and pepper.

Broccoli Cheese soup

1 can chicken broth
1 small onion, diced

1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)

2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.

Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)

Creamy Chicken and Rice Soup

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn (or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Fiesta Chicken and Spinach Enchiladas

2 Tablespoons extra virgin olive oil
1 large onion, finely diced
1 jalapeno, minced
3 fresh cloves garlic, minced
10 oz bag baby spinach leaves, chopped
4 boneless skinless chicken breasts, cooked and shredded
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic salt
1 1/2 Tablespoons ground cumin
1 10 oz can Mild Rotel diced tomatoes with Green Chilies

1 lb (Lg family size can) cream of chicken soup
1 Cup red enchilada sauce
8 oz sour cream
1/2 Cup milk
Pinch of salt

Corn Tortillas
2 Cups shredded Mexican blend cheese

1. Preheat oven to 350 degrees F. Place oil into a large skillet or dutch oven over medium heat. Saute onion and jalaepeno until softened, about 5 minutes. Stir in garlic and cook for 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin and diced tomatoes. Reduce heat to low and simmer.

2. Place soup, enchilada sauce, sour cream, milk and salt into a large saucepan over medium heat. Stir until warmed though.

3. Ladle a small amount of sauce into the bottom of a large 9x13 inch baking dish (or bigger if you have one), just enough to cover the bottom. Place a spoonful of chicken mixture inside of corn tortillas, roll and place seam side down. Fill tortillas until chicken filling is used up. Top evenly with sauce and shredded cheese. Bake for 25-30 minutes or until hot and bubbly.10-12 servings

Apple Dippin' Peanut Butter Cookies

1 stick softened butter
1/2 cup granulated sugar
1/4 Cup packed light brown sugar
1/2 Cup creamy peanut butter
1 egg
1 teaspoon vanilla

1 1/2 Cups all purpose flour
3/4 Cup vanilla flavored granola clusters
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Cup diced apples, about 1/4 inch, I used fuji

1/2 Cup turbinado sugar, or other sugar of choice to roll cookies in

1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream butter and sugars until light mixed well. Beat in peanut butter until combined then add the egg and vanilla until well combined.

2. In a large bowl mix together the flour, granola, baking soda and salt. Slowly mix into the wet ingredients following the apples until just combined. With a medium cookie scoop, scoop dough, roll into sugar then place onto a silpat or parchment lined baking sheet. With tines of a fork, press down slightly making an X on top of each cookie. Bake for 8-9 minutes, cookies should look somewhat soft inside when you take them out. Let cool/finish baking out of oven for 5 minutes then transfer to a cooling rack.

3. Grab some milk and dig in!

3 dozen cookies

Garlic Cheese Biscuits

2 c Bisquick mix

2/3 c milk
1/2 c sharp cheddar cheese, shredded

1/4 c butter, melted

1/4 tsp garlic salt

1/4 tsp dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheet (I use a preheated pizza stone plain). Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately. **note that when using a pizza stone, make sure you remove biscuits to a plate before brushing with butter - otherwise the stone will soak up a lot of it!

Chinese Chicken Salad

2 Tbsp. Sesame Seeds

1/2 Cup Sliced Almonds

2 Chicken Breasts, cooked and cubed

1/2 head Cabbage, shredded

4 green onions, chopped

1 pkg Ramen Noodles, chicken flavored Dressing:

2 Tbsp. Sugar

2 Tbsp. Vinegar, Rice or Red Wine

1/2 Cup oil

1 tsp Salt

1/2 tsp. Pepper

Flavor pkg from Ramen

Put almonds and sesame seeds on a baking sheet and toast in a 350 degree oven for a few minutes stirring occasionally. Mix together chicken, cabbage and onions. Break dry Ramen noodles up and add to chicken mixture. Toss with dressing and toasted almonds and sesame seeds.

Strawberry Preztel Salad

2 cups crushed pretzels(not too fine)

3/4 cup melted margarine

3 tablespoons sugar

1- 8oz. cream cheese

1 cup sugar

2 cups cool whip

1 large package strawberry or other red jello

2 cups boiling water

2- 10 oz. packages of frozen strawberries or 2 cups sliced fresh strawberries

Mix together crushed pretzels, margarine and sugar. Press inot a 9x13 inch dish and bake at 400 degrees for 8 minutes. (don't over bake) Cool. Mix cream cheese and sugar. Fold into cool whip. Spread over cooled pretzel mixture. Mix Jell-O and boiling water and stir until jell-o is dissolved. Add berries. Cool in refrigerator for 30 minutes until slightly thickened. If using frozen berries, do not refrigerate. Pour cooled jell-o on top of cheese mixture and refrigerate. Let set at least 4 hours before serving.

Chicken Corn Chowder

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1-½ lbs. Boneless chicken breasts

½ cup chopped onion

½ tsp. minced garlic

3 tbl. butter

2 chicken bouillon cubes

1-cup hot water

1 tsp. ground cumin

2 cups half and half cream

2 cups (8 oz.) shredded Monterey Jack cheese

1 can (16 oz.) cream style corn

1 can (4oz.) chopped green chilies, undrained

½ tsp. hot pepper sauce (opt)

Cut chicken into bite size pieces. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon cubes in hot water. Add to pan along with cumin and bring to a boil.

Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chilies and hot pepper sauce.

Cook and stir over low heat until the cheese is melted.

Family Green Chili Enchaladas

1 can cream of chicken soup
1 sm can evaporated milk
1/2 lb Velveeta cheese
1 lb ground beef or chicken, cooked
1 dozen tortillas
1/2 lb longhorn cheese, grated
1 cup chopped onions
1 pk green onion dip mix
1 can green chillies

Directions:
1. Heat soup, milk and Velveeta until melted (double broiler or microwave)
2. Add chillies and green onion dip mix and stir in.
3. Combine grated cheese, onions and meat in separate bowl.
4. Fill each tortilla with meat mixture, roll lightly and place in long baking dish.
5. Pour sauce over tortillas. Cover with foil and bake @ 350 degrees for 30 min.

Winter Pasta Salad

Ingredients:
12 oz. tri-color pasta
1 red pepper, cut into matchsticks
1 yellow pepper, cut into matchsticks
1/2 pint cherry tomatoes, halved or quartered depending on size
1/2 c. oil-packed sun-dried tomatoes, chopped and drained
1/3 lb. salami, cut into matchsticks
1/2 lb. pepperoni, cut into matchsticks
1/2 c. Parmesan cheese, grated
1/4 c. fresh basil, shredded
1 pkg feta cheese
1 can artichoke hearts

Dressing:
1 c. olive oil
1/3 c. balsamic vinegar
2 tbsp. Dijon mustard
1/2 tsp. oregano
Apple Cider Vinegar
Lime and Lemon Juice
Sugar
Seasoning, Salt, and pepper to taste

Preparation
Cook pasta until al dente, rinse with cold water, and drain again. Thoroughly blend together the dressing ingredients, either by hand or in a blender or food processor. In a large bowl, toss together the salad ingredients and the dressing. Refrigerate at least 1 hour. Just before serving, toss again and adjust seasonings if necessary.