Southwestern Chicken Soup

I tried this crock pot soup tonight so we'd have something hot and ready for dinner when we came in from passing out trick-or-treat candy from the bed of our '51 Chevy!  It was FANTASTIC.

The recipe comes from a Taste of Home cookbook from 2008 called Heartwarming Soups.  I served it with cornbread based on the recipe for Mini Corn Muffins I posted awhile ago.

This soup is zesty, without being spicy.  We loved it, and I will definitely be making it again!

Southwestern Chicken Soup

1 1/4 pounds boneless chicken breasts, cut into strips
1-2 Tbsp vegetable oil
2 cans chicken broth (14.5 oz each)
1 pkg frozen corn, thawed (16 oz)
1 can diced tomatoes, undrained
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 can chopped green chilies (4 oz)
1 1/2 tsp seasoned salt
1 tsp cumin (skipped this since I don't like it)
1/2 tsp garlic powder

Saute chicken in oil in a large skillet until lightly browned.  Transfer to slow cooker with slotted spoon.  Stir in remaining ingredients.  Cover and cook for 7-8 hours on low.

Pie Shooters

What an adorable dessert!  And the best part?  You can create endless combinations!  What a great presentation for guests.

I bought a miniature dessert set at TJ Maxx (it even came with miniature spoons!), but you could make these in any small glass.  They were just the right amount of dessert after a rich, delicious dinner.

Pie shooters appeared on the cover of the October/November issue of Simple & Delicious.  I made the Carmel Apple Pie.  There were no measurements for the recipe -- just wing it!  Alternate the layers however you want.  I made sure I coated the apples in the pudding to seal out the air, because I made them ahead of time for a dinner party.

You'll notice the ones with ice cream say "freeze until set."  I really wouldn't want to freeze my little glasses!  It might be better to just serve those immediately.  Making them with pudding is a lot less hassle. 

Carmel Apple Pie

crushed Nutter Butter cookies
finely chopped apples
caramel topping
pudding (they suggested white chocolate but I used vanilla)
top with whipped topping

Creamy Pumpkin Pie

crushed gingersnap cookies
softened French vanilla ice cream
canned pumpkin pie filling
maple syrup
top with whipped topping, pumpkin pie spice, and toffee bits
(freeze until set)

Triple Chocolate French Silk Pie

crushed chocolate chip cookies
chocolate pudding
chopped white chocolate
chopped pecans
hot fudge
top with whipped topping

Butter Pecan Apple Pie

crushed shortbread cookies
chopped apple pie filling (not sure what that is!)
softened butter pecan ice cream
butterscotch topping
top with whipped topping, cinnamon, and a pecan
(freeze until set)

Black Forest Pie

crushed Oreo cookies
softened rocky road ice cream
hot fudge
whipped topping
cherry pie filling
top with whipped topping and shaved chocolate
(freeze until set)

Banana Cream Pie

crushed Nilla wafers
chopped bananas
vanilla pudding
whipped topping
top with toasted coconut flakes and a cherry

Pumpkin-Onion-Spiced Soup (courtesy of my student, Molly)

Hands-On Time: 30 minutes
Serves: 4
Ingredients:
1 cup canned pumpkin
1 1/2 cups chicken broth
1 Tbsp butter
1 small onion, chopped
1 Tbsp all purpose flour
1 cup half and half
1 tsp ground ginger (I didn't have this, so I substituted cloves...and did about 2 tsp)
1 tsp ground nutmeg
1/4 tsp salt
1/4 tsp pepper
1. In a blender, puree pumpkin with 3/4 cup broth. Set aside.
2. In a saucepan, melt butter over low heat. Add onion and saute for 3 minutes. Stir in flour. Cook, stirring, for 1 minute.
3. Whisk in half and half. Add ginger, nutmeg, and salt and pepper. Increase heat to medium and cook, still stirring, for 4 minutes, or until mixture starts to thicken.
4. Add pumpkin puree and remaining broth. Cook until hot. Taste, adding extra spice if desired.
5. Top with garnish (parsley?) and serve.
Enjoy on these chilly fall nights! :)

Pumpkin Delight

This recipe is so easy and so good, I serve it at Thanksgiving instead of pumpkin pie!  It has been passed around my family so much, I'm not sure where it originally came from.

Pumpkin Delight

1 yellow cake mix
1 30 oz can of pumpkin pie mix (NOT plain pumpkin)
2 eggs
3/4 cup melted butter (melt in measuring cup for easy pouring)
1 cup chopped pecans (or any nut you prefer)

Mix pumpkin and eggs, pour into greased 9x13 pan.  Top with dry cake mix.  Pour butter evenly over the top.  Sprinkle with nuts.

Bake at 350 for 45 minutes.

Kellie’s Mom’s Sour Cream Cookies

I haven't made cut out cookies in ages (no room in the old place for rolling and cutting), and I've never made a sour cream cookie before, so I was intrigued by the recipe I found on Kellie Martin's blog. The cookies came out delicious and are definitely being added to the cookie collection. And yes, the frosting might look more peach than orange - my food colorings were the pastel ones. And no, I didn't have any other decorations to put on them... besides, I only wanted to spend so long on decorating - I wanted to try them!

3 ¼ cup all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup butter, room temperature
1 cup sugar
1 egg
1 ½ tsp vanilla
½ cup sour cream

- Combine flour, soda and salt in a bowl. Set aside.

- In the bowl of a mixer mix the butter, sugar, and egg on a medium speed for about 2 minutes, until smooth.

- On low speed add sour cream and vanilla to butter mixture.

- Add half of the flour mixture and mix for about 1 minute. Turn off mixer and add the rest of the flour stirring with a wooden spoon.

- Roll dough out to ¼ inch thick. Use cute Christmas cookie cutters!

- Bake at 350 degrees for 8-10 minutes (do not allow the cookies to brown).

Autumn Harvest Cobbler

One word:  FANTASTIC!

Make this.  You won't be sorry.  The secret to its tastiness is the lemon zest on the biscuits. 

The recipe comes from the October/November issue of Simple & Delicous.

Autumn Harvest Cobbler

1/2 cup sugar (I added about 1/4 cup more)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg (I always use less nutmeg in a recipe)
2 cups cold water, divided
6 large tart apples, peeled and thinly sliced
1 cup golden raisins (I used regular)
1 cup dried apricots, halved (I skipped this)
1 Tbsp lemon juice
2 Tbsp cornstarch

Topping:

2 cups Bisquick
3/4 cup milk
1 Tbsp coarse sugar (I used regular)
2 tsp grated lemon peel
whipped cream

Bring sugar, cinnamon, salt, nutmeg and 1 3/4 cups water to boil in a large pan.  Stir in apples, raisins, apricots, and lemon juice.  Return to a boil.  Reduce heat, simmer, uncovered, for 10 minutes, stirring ocassionally.

Stir cornstartch and remaining water until smooth.  Stir into pan.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Transfer to a greased 9 x 13 baking dish.

Blend biscuit mix and milk in a bowl until just combined.  Drop by tablespoonfuls onto hot apple mixture.  Sprinkle with sugar and lemon zest.

Bake at 400 for 15-20 minutes or until topping is golden brown.  Serve warm with whipped cream.

Chicken Supreme

We have been making this recipe for years!  It is delicious and simple, but tastes fancy and complicated.  My only complaint is the crock pot timing -- it's only 3-4 hours, which means you can't make it while you're at work all day.

The recipe comes from Pillsbury's Slow Cooker Recipes, January 2002.

Chicken Supreme

2 slices bacon
6 boneless chicken breast halves
1 small can mushrooms, drained
1 can cream of chicken soup
2 Tbsp dry sherry, if desired (I've made it both ways and honestly I can't tell the difference!)
3 oz sliced Swiss cheese
1 Tbsp chopped chives

Cook bacon over medium heat until crisp.  Remove from skillet and set aside.  Add chicken to bacon drippings and brown on both sides, about 3-5 minutes.

Transfer chicken to slow cooker.  Top with mushrooms and soup.  Cook 3-4 hours on low.

Top mixture with cheese, crumbled bacon, and chives.  Cover and cook an additional 10-15 minutes or until cheese is melted..