Tortilla Soup

4 corn tortillas, but into 1 inch pieces

1 large onion, chopped

4-6 garlic cloves, minced

2 T dried cilantro

3 T. veg. oil

2 cups chopped cooked chicken (I use canned)

2 quarts chicken broth

1 (14.5 ounce) chopped tomatoes

1 (10 ounce) can tomatoes and green chilies

1 T. ground cumin

1 bay leaf (I usually leave this out)

½ t. pepper

4-8 corn tortillas, cut into ¼ inch strips

½ veg. oil

2 cups (8 ounces) shredded Monterey jack or Mozzarella cheese

Avocado slices (optional)

Sauté first 4 ingredients in 3 tablespoons hot oil in large pan for 5 minutes. Add chicken and next 6 ingredients. Bring mixture to a boil; reduce heat, and simmer 30 minutes. Discard bay leaf.

Fry tortilla strips in ½ c hot oil in a large skillet until crisp. Drain on paper towels.

Sprinkle fried strips and cheese over each serving. Top with avocado if desired.

Milk Chocolate/Caramel-covered Apples w/ Heath Bar

3 wooden dowels
3 large Granny Smith apples
37 Milk Maid caramels
1 T water
2 C milk chocolate chips
2 T Crisco Shortening
3 - 4 Heath bars or favorite candy bar

Wash apples to get the wax off. Dry and insert sticks into the center of the apples.
Unwrap caramels and place in glass bowl (microwavable) with water. Heat in microwave for about 3 minutes. Watch closely and take out and stir when it STARTS to bubble. If it bubbles too much the caramel will dry too hard. Don't let the cramel get too thin - stir it to the right consistency. Dip apples into caramel, allowing the extra caramel to drip off - use a spoon to work the extra cramel off the apple. Place dipped apples on large cookie sheet that is covered with wax paper and sprayed with cooking oil. Refrigerate for at least 30 minutes, overnight is even better. Next morning, if the caramel puddles around the apple, run some water over your fingers and push the caramel back up the apple before you dip it into the chocolate.

While waiting for the caramel to set up, prepare the candy bar topping by chopping the bars into small pieces.

Next, melt chocolate chips in a glass bowl- 50% power for 45 seconds at a time. Once the chips start to get soft, add Crisco and return to microwave for 30 seconds at 50% power. Remove and stir well to ensure no lumps. Do not let chocolate chips get too runny - doesn't stay on the apple. Dip the apples into the chocolate. Sprinkle on the candy bar topping and then pat onto chocolate. Return to fridge on wax paper (no spray) and let the chocolate set up for about 20 minutes.