Rosemary Brown Butter Rice Krispy Treats
Chicken Enchilada Soup
Ingredients:
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)
Preparation:
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.
Options:
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
Preparation:
Preheat oven to 350 degrees
Butter a 9 x 13 baking dish
Instructions:
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
Options:
*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