Monday, February 8, 2010

Cheesy Chicken Tortilla Soup

1 stick margarine
8 chicken bouillion cubes
6 c. water
3/4 c. flour
1 c. milk
1 c. salsa
3 chicken breasts(cooked and cubed) I sometimes use 1/2 rotisserie chicken, shredded
6 drops hotsauce
1 c.sour cream
1 lb. Velveeta cheese(cubed)


Grated cheddar cheese and chips

Melt butter in large kettle. Dissolve 8 bouillion cubes in 6 cups of water in the microwave, then add water and bouillion cubes to the melted butter in the kettle. Mix flour and milk together in separate
bowl. Add to kettle. Mix well until smooth. Add salsa,chicken, hot sauce, sour cream and
velveeta. Stir until smooth and all the cheese is melted. Bring to a slow boil, stirring constantly so it doesn't scorch as it thickens. Serve topped with cheddar cheese and chips. Makes 10 plus servings.

***Always a hit!

Spice-Rubbed Pork Tenderloin

Spice-Rubbed Pork Tenderloin

Allspice, nutmeg, and cinnamon—a combination often found in cold-weather baked goods—accent the savory rub mixture. Turn the pork frequently in the pan so the spices don't burn and grow bitter. The rub also works well with heritage pork such as Duroc or Berkshire. If you don't have whole allspice berries, preground allspice will work.

Yield: 4 servings (serving size: 3 ounces pork)


  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground allspice
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 teaspoons olive oil


1. Preheat oven to 350°.

2. Combine first 9 ingredients; rub over pork. Let stand 20 minutes. Heat oil in a medium ovenproof skillet over medium-high heat. Add pork to pan; cook 4 minutes, browning on all sides.

3. Bake at 350° for 15 minutes or until a thermometer registers 155° (slightly pink), turning after 7 minutes. Let stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices.

Nutritional Information

Fat:6.3g (sat 1.7g,mono 3.4g,poly 0.7g)
**The flavor is unbelievable!

Monkey Bread

2 Loaves White Bread, thaw (I use Rhodes)
1/2 Cup Butter
1 Cup Brown Sugar
1 Large Packet of Cook & Serve Vanilla Pudding Mix-don't use instant-gets really clumpy
1/2 tsp cinnamon

Spray 9X13 pan. Tear 1 loaf into pieces and drop in pan. Melt caramel mix
together and pour over 1st loaf which is in pan. Then, tear and drop second
loaf on top. Raise overnight in fridge (sometime raise a bit more in warm oven in morning prior to baking). Bake 375 for about 30 minutes. Turn upside down
and serve!

**Very easy and always a huge hit!

Parmesan Chicken

1 cup Italian bread crumbs
1/3 cup Parmesan cheese
1 tsp salt
1 tsp paprika
1/2 tsp pepper
6-8 chicken breasts
1/2 cup butter, melted

Dip chicken breast in butter. Roll in crumb mixture. Lay on pan. Pour leftover butter over chicken. Bake 1 hour at 350.

**Served over bed of spaghetti with Spicy Tomato and Basil Sauce (store-bought). Awesome recipe, Kadon actually said it looked like it was "professionally breaded!" If you are calorie conscious, though, please don't eat this!

Husband's Delight Casserole

1 lb ground beef
1 tsp sugar
1/4 tsp pepper
4 cups dry egg noodles
5 scallions, chopped
1/2 c. shredded cheddar
2 cloves garlic, minced
1 tsp salt
2 8oz cans tomato sauce
3 oz cream cheese, room temp
8 oz sour cream

Brown hamburger. Stir garlic, sugar, salt, pepper and tomato sauce into meat. Cover, simmer 15 min. Meanwhile, cook noodles. Drain. In small bowl, stir together scallions, cream cheese and sour cream until well blended. Lightly coat bottom of shallow baking dish with spray. Arrange noodles on bottom. Spoon meat sauce evenly over noodles. Carefully spread sour cream mixture over top. Sprinkle with cheddar cheese. heat oven to 350. Bake casserole about 30 minutes. Let stand 1o minutes before serving.

**This was a great, kid-friendly meal....but, help me come up with a better name! I sure felt like a housewife making a meal with the current name!

Brunch Casserole

1 1/2 lbs link sausage (26 links)
8 slices french bread, cubed
2 1/2 c. milk
1/2 tsp salt
1 cup fresh mushrooms, sliced
3/4 lb. mild cheddar cheese, grated
4 eggs
1 1/2 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk

Grease 9x 13 pan. Place bread cubes in bottom. Brown sausage links and drain. Cut in thirds. Mix milk, eggs, salt and dry mustard, pour over bread and sausage. Sprinkle cheese on top. Cover and refrigerate over night. In morning, mix soup, mushrooms, and 1/2 cup milk. Pour over refrigerated mixture. Bake at 300, uncovered, for 1 1/2 hours. Remove from oven, cover with foil and cool for 10 minutes before serving.

***Awesome brunch recipe to feed a lot of people! I made for play group and was a hit with moms as well as kids!