Chicken Tortilla Soup

3 tsp. instant boullion + 4 cups water (or 4 cups chicken stock)

3 small tomatoes (cored and sliced)

1 small zucchini (chopped and blended)

1 medium carrot (chopped and blended)

1/2 green bell pepper

1/2 jalapeno chili (optional)

1 garlic clove

1 1/2 cups chopped, cooked chicken

1/2 cup whole kernel corn (frozen)

1 1/2 tsp. cumin

2 cans black beans

1/4 cup chopped fresh cilantro

Sour cream

Tortilla chips

Blend tomatoes, zucchini, carrot, bell pepper, and chili in a blender or food processor. In pan, combine boullion, water, and blended mixture.

Add chicken, corn, cumin, black beans, and cilantro.

Serve with sour cream and tortilla chips.

Christie's Peanut Butter Pie

1 prepared graham cracker crust

1 c. peanut butter (preferably chunky)

8 oz. softened cream cheese

4 Tbs. softened butter or margarine

1 heaping cup sugar

1 tsp. vanilla

1 container whipped topping

mini chocolate chips

Spread layer of chocolate chips in the bottom of the prepared pie crust.

In a mixing bowl, mix together peanut butter, cream cheese, butter, sugar, and vanilla.

Gently fold 1/2 container of the whipped topping into the peanut butter mixture. Turn into the peanut butter crust.

Spread the remaining 1/2 container of topping on top of the pie. Sprinkle with more chocolate chips.

Chill at least 2 hours.

Chicken Tortellini Soup

Ingredients:
6 cups chicken broth
1 cup chopped red bell pepper
1 cup chopped carrots
3/4 pound boneless, skinless chicken breasts, chopped
9 oz. cheese tortellini
2 Tbs. chopped fresh parsley
1 tsp. dried oregano

1. Bring broth, oregano, and carrots to a boil. Add bell pepper and tortellini and boil uncovered for 4 minutes.
2. Stir in chicken and simmer until it is cooked. Stir in parsley

Chicken and Wild Rice Soup

Ingredients:
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 Tbs. olive oil
1/2 cup flour
4 cups chicken broth
2 cups cooked wild rice
2 cups fat free half and half
3/4 pound boneless, skinless chicken breasts, chopped
1 tsp. parsley


1. Saute onion, celery, and carrots in the olive oil.
2. Stir in flour until vegetables are coated. Add chicken broth and mix well. Bring to a boil.
3. Add wild rice, chicken, and parsley. Boil until chicken is cooked through.

Italian Garden Sauce

1 medium carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
3 Tbs. olive oil
2 1/2 pounds Roma tomatoes, cored and chopped
1 medium zucchini, diced
1 medium yellow crookneck squash, diced
1 tsp. dry oregano leaves

1. In frying pan on medium high heat, cook carrot, celery, and garlic in olive oil, stirring occasionally, until garlic begins to brown slightly.
2. Add tomatoes. Cover and cook on high heat, stirring occasionally, until most liquid is evaporated, about 10 minutes.
3. Add squash, zucchini, and oregano. Cover and cook until squash is tender, about 10 minutes. Stir often. Serve over or mix with pasta.

Tomato Basil Soup

Ingredients:
3 Tbs. butter/margarine
1 large onion, sliced
1 large carrot, shredded
4 large tomatoes, peeled and chopped
1/4 cup fresh basil leaves (packed)
1/2 tsp. salt
3/4 tsp. sugar
1/8 tsp. white pepper
14 oz. chicken broth (or vegetable broth to make it vegetarian)
1 Tbs. tiny soup pasta

1. In 3-4 qt. saucepan over medium heat, melt butter.
2. Add onion and carrot and cook until onion is limp. Add tomatoes, basil, salt, sugar, and pepper. Bring to a boil over high heat while stirring. Cover, reduce heat, and simmer 10 minutes. Puree in a blender or food processor and set aside.
3. In a small pan over high heat, bring broth to a boil. Add pasta and cook 7 minutes.
4. Combing both mixtures, heat, and serve.

Ginger-Spiced Pumpkin Muffins

1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 egg
1 cup milk
1 cup canned pumpkin (or more if you like)
2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/4 cup vegetable oil
1/2 tsp. orange zest (optional)

Mix and bake at 375 degrees for 15-17 minutes

Manti

Ingredients:
egg noodles
1 pound ground beef
1 small onion, chopped
1 can tomato paste
dill weed (to taste)
mint flakes (to taste)
8 oz. plain or vanilla yogurt
1/4 tsp. garlic powder

1. Cook noodles.
2. Brown ground beef and onion. Add tomato paste and 1 can of water, dill weed, mint flakes. Heat through.
3. Mix yogurt and garlic.
4. Layer in a casserole dish (noodles, meat, and yogurt on top).
5. Bake for 15 min. at 375 degrees.

Grandma Erma's English Toffee

Ingredients:
1 cup butter
1 cup sugar
1 tsp. vanilla
1/4 tsp. salt
1 1/4 cups chocolate chips
chopped pecans (to taste)

1. Spray foil lined pan with Pam.
2. Spread chopped pecans on foil.
3. Combine butter, sugar, vanilla, and salt in pan. Stirring constantly, bring mixture to cracked stage (it will be light brown). Turn into foil lined pan.
4. Sprinkle evenly with chocolate chips. The toffee will melt the chips. Then sprinkle with pecans and refrigerate.