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This is a recipe from Rachel Ray that I ran across the other day.  I love soup, and if it’s in any form a Mexican/tortilla soup, I love it even more.  I like trying them when I run across them….it always gives me an excuse to make some!

Mexican Chicken Lime Soup

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 6 cloves garlic, thinly sliced
• 6 skinless, boneless chicken thighs, cut into 1/2-inch pieces
• 2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce
• 6 cups chicken broth
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes (I used 2 bottles of lime juice that come in the lemon/lime shaped containers)
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise into 12 pieces
• Crushed tortilla chips

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each of 6 soup bowls and pour in the soup. Top with the tortilla chips.

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I was reading a blog and came across this and when I first read it, I thought to myself, “Snickers salad?!”  But as I kept reading, I thought, “Snickers salad!!”  Wow, what a treat!  Great for pot lucks, parties and the sort…or just a great treat for yourself : )

Snickers Salad

Ingredients

• 1 (8 ounce) package cream cheese , softened
• 1 cup powdered sugar
• 1 (12 ounce) container Cool Whip, thawed
• 6 Snickers candy bars
• 4 -6granny smith apples

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….need I say more?

Rolo Brownies

Ingredients

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Growing up I was not a huge fan of fish (to say it kindly).  I don’t know if it’s because we had it a lot or where exactly the dislike for it came from but I would not touch any kind of fish until a few years ago.  It’s growing on me.  I still only like fish that doesn’t taste too “fishy.”  A few months ago I found frozen salmon filets in the frozen section at the store and thought I would try baking it.  I just put some salt, pepper, lemon pepper and lemon juice on it and both my husband and I liked.  I’ve done that a few times but wanted to try something new.  I came across this recipe and I like this way quite a bit better.  The bread crumbs and parmesan cheese add a great texture to the salmon.  It’s quite nice to have something different other than chicken and beef all the time!

Easy Baked Salmon

Ingredients

• 1 lb salmon fillet
• 2 tablespoonsmayonnaise
• 1 teaspoonlemon pepper
• 1 tablespoonparmesan cheese
• 1 cup dry breadcrumbs

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A chocolate lovers dream!  This is a great dessert to make when you don’t have much time in the kitchen but want that little something sweet.

Chocolate Pudding Dump Cake

Ingredients:

1 chocolate boxed cake mix

1 small package cook & serve chocolate pudding (NOT instant)

1 1/2 cups milk

1 1/2 cups chocolate chips

Directions:

Preheat oven to 350 degrees.

Prepare the pudding with the milk according to package directions. Add the cake mix and stir well to combine (batter will be thick).

Smooth batter into a greased 9 x 13-inch pan. Scatter chocolate chips on top.

Bake for 30 minutes, or until edges pull away from sides.

*You can also substitute chopped Reese’s cups or other candies for the chocolate chips

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A friend of mine mentioned this dip on fb earlier today referring to it as “crack dip!”  Of course, I immediately asked her to share the recipe and if it was ok if I shared it here : )

In her words, “It’s addictive!”

Cheddar Bacon Dip

Photo courtesy: Plain Chicken

Directions

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

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A great recipe for a super quick and easy tortilla soup! Quickly became one of my favorites.

Crock Pot Tortilla Soup

• 1 pound shredded, cooked chicken (I use a pre-cooked rotisserie chicken from the grocery store)
• 1 (15 ounce) can diced tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas, optional
• vegetable oil, optional

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F.
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

A great addition is some sliced avocado on top.

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I ran across someone mentioning they are planning on making a praline pumpkin pie for Christmas and it sounded delicious!  Since I have to make one more dreaded trip to the grocery store this week, I might as well get the makings for this scrumptious pie!

Praline Pumpkin Pie

Ingredients

• 1 unbaked pie crust (9in)
• 2 eggs
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 can (12 oz) evaporated milk

• 1/3 cup packed brown sugar
• 1/3 cup chopped pecans
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon ground cinnamon

Directions

• In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pie shell. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
• Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

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This is a new recipe on my Christmas dinner menu this year.  A friend shared it on fb today and it sounds so good (and easy).  It will be nice to have this taken care on the the crock pot so it’s one less thing I have to worry about getting in the oven!  Can’t wait to try it!

Crock Pot Dressing

Ingredients
8″ pan cornbread
6 slices day-old bread
4 eggs (2 boiled and chopped, 2 raw to mix with all ingredients
1 medium onion, chopped
1/2 cup chopped celery
1 tsp salt
1/4 tsp pepper
2 cans cream of chicken soup
2 cans chicken broth
2 T butter

Crumble breads; add all other ingredients except butter. Pour into crockpot and dot top with slices of butter. Cook High for 2 hours or Low for 4 hours.

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