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.

Peach Pie

Cheryl....here's a really good peach pie recipe...and it's easy!!!

4 C. sliced peaches
add 2 T. sugar and 2 T. lemon juice and let sit for 15 minutes.

Pour off juice from peaches, add enough orange juice to make a cup. Warm juice up in a sauce pan on stove with 2 T. butter or margarine. Pour a small amount into a container and whisk in 3 T. of cornstarch. Add back into the mixture on the sauce pan and stir on medium high heat until thickened. Sweeten with sugar to taste. Mix in peaches. Pour into cooled pie shell and let sit until set.

Peach Pie

Does anyone have an easy and delicious fresh peach pie recipe?

Sausage Flowers

1 lb Ground Italian Sausage
1 C. Colby Jack cheese, grated
1 C. Salsa
1 Pkg. square wonton wrappers
Sour Cream
Green onion, chopped (optional)

Brown the sausage in large skillet, drain off fat. Stir in the cheese until it begins to melt. Add the salsa. Lightly grease mini muffin pan and line cups with wonton wrappers so the corners stick out. Fill each wrapper with the sausage mixture. Bake at 350 for 10 minutes until the wontons begin to brown. Cool slightly. Spoon a dollop of sour cream on top then sprinkle with green onions.

These are a great appetizer for Christmas and New Years Parties.

Reunion Chicken Enchilada Casserole

3 - 4 chicken breasts cooked and cut up
2 cans of cream of chicken soup
2 cans of enchilada sauce (we like it spicy so we use medium)
2 T diced onion
1 can green chilies
1 bag corn tortilla chips crushed slightly
1/2 cup milk

Mix all together, including crushed chips. Put in 9 x 13 pan, sprinkle with grated cheese and bake at 350 for 35 minutes.

Veggie Chowder

3 c. potatoes, cubed
1 onion, diced
1 stalk broccoli
1 lg. carrot, grated
2 stalks celery, chopped
3 c. water
1 T. chicken bullion
1 c. grated cheddar cheese
1 t. salt
1/4 t. pepper

Sauce
3/4 c. margarine
3/4 c. flour
1 qt (4 cups) milk

Put veg, water and bullion in a large sauce pan. Simmer until potatoes are just tender. Make white sauce by melting margarine in a large bowl in microwave. With a wire whip, stir in flour. cook mixture over stove until it bubbles (about 2 minutes)..STIR CONSTANTLY!
Slowly add milk, still STIRRING CONSTANTLY. Continue cooking and stirring until thickened. Add to pan with veggies and simmer 10 minutes longer. Add cheese, salt and pepper. Stir to melt cheese. Is yummy served in bread bowls.