Chicken Taco Soup

Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 T. minced garlic
olive oil
1 lb. chicken breasts, boiled and shredded
1 package taco seasoning mix
1 (8 oz) jar salsa
14 oz. corn
1 (16 oz) ranch style beans
1 (14 oz) hominy
6 oz tomato paste
2 (14 oz) cans chicken broth
1 (8 oz) cream cheese

Saute onions, green bell peppers and garlic in olive oil.

Add chicken, taco seasoning, salsa

Add vegetables, beans, tomato paste and chicken broth.

Bring to a slow slimmer for 20 minutes. Cut cream cheese into cubes and place in separate bowl and take some hot liquid from soup and pour over cream cheese to melt and then add back to the soup. Simmer on low for another 10 minutes. Serve with tortilla chips and grated monterey jack cheese.

Enjoy!

Italian Chili

Italian Chili

Ingredients:

1 package Italian sausage links (about 19 ozs)

1 cup chopped leeks

3 celery ribs, cut into 1/2 inch pieces

1 each large sweet red, yellow, green pepper, cut into 1-inch strips

1 T minced garlic

3 T olive oil

3 cans (14 1/2 oz) Italian recipe stewed tomatoes

1 can (16 oz) dark red kidney beans, rinsed and drained

1 can (6 oz) butter beans, rinsed and drained

1 can (6 oz) tomato paste

3/4 cup sliced black olives

1 T chopped fresh basil

1 1/2 tsp baking cocoa

1/2 tsp pepper

Directions:

Grill Italian sausage according to package directions; cut unto half moon slices and set aside. In soup kettle, saute leeks, celery, sweet peppers and garlic in olive oil until tender. Add sausage and remaining ingredients; bring to a boil. Reduce heat; cover and simmer 20 minutes or until flavors are blended.

Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

Fudgie Mint Cookies

Fudgie Mint Cookies

1 1/4 cups all-purpose flour
1/2 tsp. baking soda
2/3 cup brown sugar
6 tablespoons butter
1 tablespoons water
1- 6 oz. package (1 cup) semisweet chocolate pieces
1 egg
1/2 to 3/4 pound pastel cream mints

Preheat oven to 350.

Sift together flour and baking soda. In a medium saucepan heat and stir brown sugar, butter, and water over low heat till butter is melted. Add chocolate pieces. Heat and stir until chocolate is melted. Pour into a large mixing bowl and let stand for 10 to 15 minutes or till cool.

Beat egg into chocolate mixture. Stir in the flour mixture till well mixed. Dough will be soft. Cover and chill for 1-2 hours. (If you refrigerate overnight you will need to let the dough sit on the counter for about 30 minutes)

Shape into 1" balls. Place 2" apart on ungreased cookie sheet. Bake for 8 minutes and immediately top each cookie with a mint. Return to the oven and bake about 2 minutes longer or until cookies are done.

Remove and cool until mints are firm.

Makes about 48

Adapted from Shelby Ruttan