Great Green Chile Chicken Soup

Given to me by my sister MaryAnn.....It is YUMMO!

8 cups fat-free, reduced-sodium chicken broth
1 onion, finely chopped
2lbs chicken breast
2 packages of Knorr Roasted Chicken Gravy Mix
3 cans (7 oz each) mild diced green chilies
6 cloves garlic, minced
1/2 cup fresh cilantro, chopped
1/2 tsp ground cumin
2 jalapenos, seeded & chopped
1 can (28 oz) white hominy, drained
1 tomato, diced (optional)
sour cream
shredded cheese
chips

Directions: #1 In a large pot, combine chicken broth, onion (I kept the onion in large pieces & only used it to flavor the broth & then removed them (thanks to picky kids) just an option) & raw chicken breasts. Heat to boiling over high heat. Then reduce heat to low & simmer until the chicken is no longer pink in the center, about 20 minutes. Remove chicken from the broth and set aside to cool.
#2 Use a whisk to blend gravy mix into the broth. Then add chilies, garlic, cilantro, cumin, jalapenos and hominy. Bring to a boil over medium-high heat; then reduce heat to low.
#3 Shred the cooked chicken and add it back into the broth. Cover & simmer for 40 minutes.
#4 Top each bowl off with a TBS sour cream, cheese, diced tomato, & eat with chips!

Bread Stick Mummy Dogs

Breadstick Mummy Dogs
1 roll/pkg Pillsbury Breadstick dough (12 count)
12 hot dogs

1. Preheat oven to 375 degrees F. Unroll all 12 breadsticks from package. Cut each into 3 equal strips. Take 3 strips, one at a time and wrap around 1 hot dog starting from the top of the hot dog. (Each hot dog has 3 thin breadstick strips around it). Leave a small space towards the top of the hotdog to make mustard eyes. Continue wrapping all dogs then place on a lightly greased baking sheet. Bake for 10-15 minutes or until lightly golden brown.
2. Remove and let cool for 5 minutes. Use mustard or ketchup for the eyes.

Candy Corn Rice Crispy Treats

Rice Krispies
Marshmallows
Butter
white Wilton's melts
Orange Wiltons's melts
and yellow sprinkles

Use the recipe right off of cereal box.
After spreading the Rice Krispies into a 9 x 13 Use a candy corn shaped cookie cutter – If you don’t have one you could just cut the shape out of paper and use it as a template.
Using Wilton’s candy melts I dipped half of the candy corn shaped Rice Krispie treat into the white melted melts..After dipping I placed them on a wax paper lined cookie sheet for them to harden up.
Once they were hard I dipped the other half into orange melted melts and while they were still wet I sprinkled yellow sprinkles on the bottom and viola! Candy Corn!!

If they are slow to harden you can refrigerate them to speed up the process.

Pumpkin Cookies......LOW FAT

Trisa's Pumpkin Cookies

1 box spice cake mix
1 - 15 oz can pumpkin
1 1/2 c. chips (chocolate, cinnamon, butterscotch, or white chocolate)

mix 3 ingredients. spoon onto greased cookie sheet. cook @ 350 for 12 min.

Chicken Tortilla Soup

Rachelle's Tortilla Soup

1 T olive oil
1 lg onion chopped
5-6 garlic cloves chopped
1 1/2 tsp oregano
1 1/2 tsp ground cumin
1 T tomato paste
4-6 c. chicken stock
4-5 14 oz whole canned tomatoes & half the liquid from can
**if you want more spicy add up to 1/2 c. salsa or 1 1/2 chipotle chili & a little adobo sauce

1 can corn
1-2 chicken breasts, shredded or cubed

*garnish with cilantro, sour cream, shredded cheese, lime wedges, tortilla chips, and avocado

boil chicken in water w/salt & pepper (use this water as chicken stock) or use rotisserie chicken & buy store bought stock
heat oil in lg pan on med-high, cook onions, oregano, & cumin 2 min. then add garlic & lower heat, cook uncovered about 10 min
add tomato paste to onions & cook for a min
add chicken stock & tomatoes
puree soup
add chicken & corn. simmer a few more min

French Onion Soup

Melanie's French Onion Soup

3 T. olive oil
2 lg vidalia onions, sliced
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 tsp fresh thyme leaves
4 c. beef broth
4 slices cibatta bread, cubed
4 oz. sliced fontina cheese
special equipment: 4 (1 1/2 c) ovenproof ramekins

in med., heavy saucepan, heat olive oil over med. heat. Add onions, salt & pepper. cook, stirring occasionally, until onions are tender, about 10 min. add thyme & broth. simmer, uncovered, until the onions are soft, about 15 min.

divide soup among 4 ovenproof ramekins. divide the cubed bread among the ramekins. top each w/slices of fontina cheese. place under broiler until cheese is golden & bubbly about 4 min. serve immediately.

Bread Bowl Recipe

Lacey's Bread Bowl Recipe (she also said this recipe can be used for anything - bread, cinnamon rolls, pizza crust, etc.)

10 1/2 c. flour
1/2 c. sugar
1 T. salt
3 rounded T. yeast
3 T. liquid soy lecithin
4 c. hot tap water

mix dry ingredients. squirt quarter sized w/lecithin & add water. mix well. makes 4 loaves of bread. raise for 25 min. bake @ 350 for 25 mins.

Sleepin' in Omelette!

6 onion rolls
1 cup grated cheddar cheese
1 1/2 sticks (3/4 c) butter
1 8-ounce pkg cream cheese
10 eggs
2 cups milk
1/2 tsp dry mustard
dash of cayenne pepper
1/2 tsp salt
1 tsp chopped chives

Generously butter a 9 x 13 baking dish. Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over top.

Mix remaining ingredients and pour over the top of dish. Cover and refrigerate over night.

The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.