Salsa Soup

Ingredients:
2 cubed chicken breast
2 cans chicken broth
1 large can stewed tomatoes
1 cup celery, diced
1 cup onion, diced
4 oz. can diced medium green chili
1 can pinto beans
1 can dark kidney beans
*chopped cilantro (I don't add cilantro because it upsets my stomach, but it does taste good)
garlic salt
*tabasco sauce (I don't add this either)
2 limes, squeeze in juice

To make it even creamier add a big can of pumpkin!

Directions:
Put ingredients in a big pot add extra water. Bring to a boil then simmer for 45 minutes.

Serve topped with corn tortilla chips, shredded cheddar cheese, and sour cream.

Muddy Buddies

I thought it might be handy to have this recipe on here.

Muddy Buddies

9	cups Corn Chex, Rice Chex, or Wheat Chex cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

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1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Store in airtight container in refrigerator.

Benihana Fried Rice

Fried rice similar to the kind you get at Benihana.

Benihana Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions (green onions)
3 T Sesame seeds (optional)
5 Eggs
5 T Soy sauce
Salt
Pepper

Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

We didn't use sesame seeds, and it was still really good.

I would suggest using a little less soy sauce.

Cherry Bars

They feed a lot, are pretty to serve, and are cheap to make. They are also kind of a pain to make.

Cherry Bars

1 3/4 cup sugar

1 cup margarine, softened

1 tsp. vanilla

4 eggs

1 1/2 tsp baking powder

3 cups flour

2 (21 oz.) can cherry pie filling

Blend sugar, margarine, vanilla, and eggs until light and fluffy. Add dry ingredients. Preheat oven to 360 degrees. Spread 2/3 of batter onto greased cookie sheet. Spread fruit filling on. Put rest of batter by spoon on top.

Bake 35-45 minutes, until toothpick comes out clean.

Let cool

Icing

1 cup powdered sugar

1-2 Tbsp. milk

1/2 tsp. almond extract

Drizzle icing on top of cooked Cherry Bars.

Caramel Brownies

They are chocolatey, gooey, rich, and always a crowd pleaser. So here's the recipe...

Caramel Brownies

1 German chocolate cake mix

1/2 cup butter or margarine, melted

1/2 cup evaporated milk

1 cup nuts (optional)

30-35 caramels

1/4 cup evaporated milk

1 cup semi-sweet or milk chocolate chips

• Pre-heat oven to 350 degrees.
• Mix the cake mix, butter, 1/2 cup milk, and nuts in a large mixing bowl.
• Pour 1/2 to 2/3 of the batter into a 9x13 cake pan, and pat down.
• Bake for 6 minutes, take it out and let it cool for 10 minutes.
• In a double boiler or the microwave melt the caramels and 1/4 cup milk.
• Pour the mixture over the bottom layer of brownies.
• Sprinkle chocolate chips on top of the caramel layer.
• Drop remaining batter by spoonfuls on top of the chocolate chip layer.
• Bake for 12 to 15 minutes at 350 degrees.
• Let cool and serve.