Chicken Enchilada Soup



3 Chicken Breasts
1 Large can Green Chile Enchilada Sauce
1 large Can Diced Green Chiles
32 oz Box Chicken Broth
2 Tbsp Chili Powder
1 Tbsp Ground Cumin
8 oz Cream Cheese (save for later)


Place chicken breasts in a crock pot.
Cover with enchilada sauce, green chiles, chicken broth, chili powder and cumin.
Slow cook for 6-7 hours.

An hour before serving:
Remove and shred the chicken with two forks. Return it to the soup.
Cut Cream Cheese brick into small pieces and place in a bowl.
Add a small amount of soup and mash cheese so it melts more easily.
Add to the soup.
Cover and cook for 1 hour.

To serve:

Place crushed tortilla chips in the bottom of soup bowls.
Add soup.
Garnish with shredded sharp cheddar (or cheese of your choice) and tortilla strips.

Add rice and/or corn to the soup.
Additions: chips, sour cream and guacamole

Tasty Soup for Super Bowl Entertaining

by Marilyn Allison

Blueberry Lemon Croissant Breakfast Casserole


Preheat oven to 350 degrees
Butter a 9 x 13 baking dish


Place into the bottom of the baking dish
8-10 Croissants – cut each into 6 pieces (Von’s Bakery has them)

Mix together and pour on top of the Croissants
8 eggs
2 cups Half and Half
2/3 cup sugar
1/2 tsp cinnamon
2 tsp vanilla

Evenly disperse over the egg mixture
10 or more oz. Blueberries (fresh or frozen)

Dot the top of the casserole with
1/4 cup butter cut in small pieces

Tent the dish with aluminum foil
Bake in a 350 degree oven for 50 – 60 minutes

Before serving drizzle the glaze over the top
1 1/2 cups powdered sugar
juice of 1/2 lemon
zest from the lemon
1-2 Tbsp Half and Half

*For something different try warming
1/2 cup lemon curd (Trader Joe’s)
2 Tbsp. Butter
1/4 Cup Whipping Cream – makes a yummy topping sauce
**Or tuck small pieces of cream cheese into the croissants
before pouring on the egg mixture.
***Also, for wonderful added flavor add 1/4 cup Maple Syrup
to the egg mixture before baking.  Yum!

by Janell Granath

Pumpkin Scones


Pumpkin Brittle:
½ cup Roasted pumpkin seeds
1 tsp butter
2-3 tsp white sugar

Pumpkin Scone:
4 ¾ cup flour
¾ cup sugar
1 tsp salt
2 tbsp baking powder
2 tsp cinnamon
½ tsp ground ginger
½ tsp ground cloves
½ tsp ground nutmeg
1 cup cold butter, cut into cubes
2/3 cup heavy cream
2 eggs
1 cup canned pumpkin puree
1 tsp vanilla extract
Optional: ½ cup currants or mini chocolate chips

Vanilla Glaze (Dip):
1 ½ cup powdered sugar
½ tsp vanilla
4-8 tsp heavy cream (or more to reach desired dipping consistency)

Cinnamon Drizzle:
1 ¼ cup powdered sugar
¾ tsp cinnamon
3-8 tbsp heavy cream (consistency should be slightly thicker than vanilla glaze)
This is a variation of my favorite Classic Cream Scone recipe.  I always double it so this one starts “doubled.”  With the addition of pumpkin and spices your house will definitely smell like Fall is in the air!



In a small saucepan at medium high heat melt butter and add pumpkin seeds.  Add sugar and stir with a spoon until nice and caramelized.  The seeds roast up a bit more during this process and a nice nutty smell fills the air,  As soon as you see the sugar/butter mixture turn to caramel remove from heat and pour onto a piece of parchment paper to cool. Once cooled chop fine with a knife.

Preheat your oven to 425°. In a large bowl add flour, sugar, baking soda and spices and mix together with a rubber spatula.  Add cold cubes of butter and cut through with a pastry blender by hand until crumbly.  The butter will not blend completely and you want it like that.  The tiny balls of butter, once baked, are like little pockets of heaven…trust me.  In a separate smaller bowl add heavy cream, eggs, vanilla and pumpkin.  Mix with a wire whisk until smooth.  Create a well in the flour/butter mixture and pour the pumpkin mixture into it.  With your spatula slowly combine until just incorporated.  The dough will not look perfectly together and that is ok and makes it taste better.  If you over mix, the scones will not have that light and crispy texture that really sets these apart.  Turn about half of the dough out onto a floured surface and lightly roll or pat until approximately ½ inch thick.  Use cookie cutters to cut into shapes.  I used pumpkin shapes but you could do leaves or squares.  Whatever you have is great.  Simply cutting triangles with a sharp knife works too! Place on a cookie sheet lined with parchment paper and bake for 12-15 minutes until edges just start to turn brown. Remove from oven and place on wire racks to cool. Place parchment paper under racks.

Vanilla Glaze: 
Mix powdered sugar, vanilla and heavy cream with a spoon until smooth and the right consistency for dipping (should coat the spoon but fall off fairly easy when lifted up).
One by one dip tops of scones into glaze and immediately place back on wire racks to dry.

Cinnamon drizzle:
Mix powdered sugar, cinnamon and heavy cream until a little thicker than the vanilla glaze. Place in a decorating squeeze
bottle or Ziploc baggie and cut small corner to release glaze.
Drizzle the glaze diagonally across glazed scones and immediately top with chopped
pumpkin brittle.
Let harden for 20 minutes and ENJOY!!!

by Tracy Crawford