Potato Soup from our Christmas Party

POTATO SOUP  (obtained from Betsy Brannon Green’s Copycat)

P.S. This is used in the book as a remedy for morning sickness…J

P.P.S. I can’t find my original copy, so I went from memory for our party. It seemed to work out.

1: 5 Lb Bag           Potatoes

2: 10 Oz Cans      Chicken Broth

1: 8 Oz Block       Pepper Jack Cheese, shredded

1: 10 Oz Can        Cream of Chicken

1: 10 Oz Can        Cream of Celery (or other flavor)

1: 16 Oz Tub        Sour Cream

1: Pint                   Half & Half

                                Ham, cubed (my personal addition)

 

Cut up potatoes and cook them in both cans of the chicken broth until they are no longer hard. Do not drain. Add shredded cheese and melt. Once the cheese is melted add the cream of soups, sour cream and half and half (and ham if you would like more of a main dish). Heat the soup through and enjoy.

Honey Lime Chicken Enchiladas

I found this on someones blog and I loved it. This dish will always be a favorite!

6 tbls honey
5 tbls lime juice (1 large lime)
1 tbls chili powder
1/2 tsp garlic powder

1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Mix the first four ingredients and toss with shredded chicken. Let in marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Smothered Chicken

Suzy make this for me on my birthday, and it was so delicious. Thanks Suzy for sharing the recipe!

Honey Mustard Marinade
1/2 cup dijon mustard
1/2 cup honey
1 1/2 tsp vegetable oil
1/2 tsp lemon juice

Chicken
4-5 boneless, skinless chicken breasts
1 tbls vegetable oil
2 cups sliced mushrooms
2 tbls butter
salt and pepper
5-10 slices bacon, cooked
2 cups shredded colby jack cheese
2 tsp finely chopped parsley

Using and electric mixer, combine marinade ingredients in small bowl. Whip mixture for about 1 minute. Place chicken in gallon-size ziplock baggie and pour about 2/3 of marinade over the chicken and marinade in the refrigerator for about 2 hours. Chill the reminder of marinade until later.

While chicken is marinading, cook bacon and saute the sliced mushrooms in 2 T butter.

Heat frying pan over medium heat with 1 T of oil. Sear chicken in pan for about 4 minutes per side or until golden brown.

Evenly coat the bottom of the baking dish with a portion of the set-aside marinade. Remove Chicken from frying pan and place into baking dish and brush top side with marinade, them season with salt and pepper. Stack 1-2 pieces of bacon on each chicken breast. Spoon he sauteed mushrooms on the bacon evenly. top with cheese and parsley. Serve with any remaining marinade.

Bake at 375 for 30 minutes or until cooked and cheese is melted.

Suzy

Thai Chicken Stir-Fry

This is seriously yummy! Best stir-fry I've ever had!

1 pound skinless chicken breasts, cut into 1 inch strips
1 tbsp olive oil
1 pkg (16 oz) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tbsp brown sugar
2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp cayenne pepper
Hot cooked rice

In a large skillet or wok, stir fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender. Meanwhile, in a samll bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Serves 4

Karen

Zesty Penne, Sausage and Peppers

This was made at the Taste of Home Cooking School and it looked good so I thought I'd try it. It's pretty tastey!

3 cups penne pasta, uncooked
1 pound italian sausage
1 each green and red bell pepper, cut into thin strips
1 jar spaghetti sauce
1 tsp fennel seed
Dash crushed red pepper
4 ounces cream cheese, cubed
1/4 cub shredded parmesan cheese

Cook pasta as directed on package. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 minutes or until done. Drain. Add bell peppers; cook and stir 5 minutes or until crisp-tender. Stir in next three ingredients; cook 5 minutes or until heated through. Add cream cheese; cook 2 minutes or until melted, stirring frequently. Drain pasta. Add to sausage mixture; mix lightly. Top with shredded parmesan cheese. Serves 4

Karen

Cheesey Chicken Chowder

This is the soup I made for that family function that was in Afton at that big building.

3 cups chicken broth
2 cups diced peeled potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp salt
1/4 tsp pepper
1/3 cup flour
2 cup milk
2 cups grated cheddar cheese
2 cups diced cooked chicken
1 can cream of chicken soup

In a large saucepan, bring chicken broth to boil. Reduce heat and add next 6 ingredients. Cover and simmer until tender. In another pan melt butter and flour and mix well. Gradually stir in milk, cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with soup and chicken. *Double this to make a big full pan

Karen