Queso Soup

2 1/2 cups cooked shredded chicken
1 can or 1 1/2 cups frozen corn
1 can cream of chicken soup
1 - 4 oz. can diced green chilies
2 tbsp. snipped cilantro
1 pkg. taco seasoning
1 can of beans (whatever is your favorite)
Mix together in crockpot

Add 3-4 cups chicken broth

Cook on low for 6 hours or high 3-4 hours
Or if you are in a hurry you can cook on the stove and let simmer for a couple hours.

In last 30 minutes add:
6 - 8 oz. velveeta cheese (you can use the cheaper brand)
3/4 cup sour cream

Do not boil after adding sour cream!
Serve with tortilla chips.

Lime Cheeseball

Ready In: 3 Hours 15 Minutes
Servings: 16
"One lime flavors a sweet cheese ball to make a very refreshing snack for a spring or summer get-together. Serve with mini graham crackers. "
Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/2 tsp. Zest of a lime
Juice of one lime
1/4 cup graham cracker crumbs or chopped nuts

Directions:
1.In a medium bowl, mix the cream cheese, butter, confectioners' sugar, lime zest and juice using an electric mixer. Refrigerate for 3 hours.
2.When the mixture is completely chilled, shape into a ball and roll in graham cracker crumbs. Serve on a platter with your favorite crackers.

This makes a great dip. We had it with homemade waffle cones broken up. It would be good as a fruit dip as well.

Summer Tortellini Salad

I love the sistercafe blog. I try a lot of recipes off of there. This one the most recent. I know it seems kinda random, but it was actually REALLY yummy. We were pleasantly surprised. I know it's more of a summer dish, but with us getting snow this week, we are dreaming of warm weather.

Summer Tortellini Salad

1 pkg. (9 oz.) uncooked refrigerated cheese-filled tortellini (You can also use dry tortellini. Barilla has a yummy four cheese and Costco has really good tortellini as well)
1 medium zucchini, thinly sliced
1 large carrot, peeled and chopped (I use the equivalent of baby carrots instead)
1 pint cherry or grape tomatoes, halved
4 green onions with tops, thinly sliced
1/4 cup snipped fresh parsley (or 4 tsp. dried parsley if you don't have fresh...fresh is always best of course, but dried works fine too)
1/2 cup home-made or you're very, very favorite ranch dressing (I tend to skimp a bit on this measurement but 1/2 a cup isn't too much, just trying to be healthy:)
Parmesan Cheese - to taste
*Option - I have added left over Rotissere chicken to this and really liked it

Cook tortellini according to package directions, drain and rinse under cold running water. Place tortellini in a large colander and set aside. Meanwhile, slice zucchini. chop carrot(s). Cook the vegetables. Cut tomatoes in half and slice green onions. Snip parsley, if using fresh. Add vegetables to tortellini. Pour salad dressing over salad. Grate parmesan cheese over salad. cover; refrigerate at least 2 hours before serving. Yield: 6 servings

I think this recipe works great as a main dish, especially if you added chicken, or a side salad.

Crockpot Beef Stew

I love anything easy to make in a crockpot. With the weather still deciding if it wants to be warm here, it was nice to have on one of our rainy days. Here's the yummy easy recipe.


1 can minestrone soup
1 can tomato soup
1 can water
1 - 1 1/2 lb stew meat
3-4 carrots, peeled and thickly sliced
1 large onion, chopped
3-4 potatoes, peeled and cut into large chunks

Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Artisan bread

Check out this website for Artisan Bread recipe :

http://www.artisanbreadinfive.com/?p=1616

Uncle Rody's Oatmeal Pie

2 eggs, well beaten
3/4 c corn syrup
3/4 c. brown sugar
1/2 c. coconut
3/4 c. quick oats
!/8 tsp. cinnamon
1/4 c. butter
pinch of salt

Unbaked pie shell -

Mix together all but pie shell. Pour into an unbaked pie shell. Bake at 325º for 45 minutes. It is done when golden brown and a knife comes out clean from the middle.
Similar to a pecan pie only better.

Chocolate Mint Napoleans

Half a package of puff pastries - thawed
1 box of chocolate pudding, prepared - let thicken for several minutes in fridge.
1 cup whipping cream - whipped and sweetened
3 crunched up candy canes
Powdered sugar for garnish

Cook three strips of puff pastry (half the box) according to directions. Slice in half horizontally. Set aside.
Mix small box of chocolate pudding according to pie directions. Fold in 3 large tablespoons of whipped cream.

Place one bottom of pastry on plate, fill with some pudding (not to overflowing). Layer on another pastry and fill with whipped cream, sprinkle with candy cane. Add 3rd layer of pastry. Sprinkle lightly with powdered sugar.

Now duplicate with the other 3 layers of pastry starting with a bottom and ending with a top crust (it looks best). Refrigerate for an hour or so. Slice to serve. You can swirl on a little Hersey's chocolate if you'd like just before serving.