1/2 tsp olive oil
1/2 tsp minced garlic
1 cup salsa
2 cups chicken
1/2 tsp dried oregano
1/2 tsp chili powder (I put a couple extra shakes in)
3 cups chicken broth
4 tortilla's cut into strips
1 (15 oz) can black beans, rinsed and drained
1 (15 oz)can whole kernel corn, drained
1/8 cup chopped fresh cilantro
cheese
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic. Then add the remaining ingredients. Simmer about 2 minutes.
Fry tortilla strips.
Spoon soup into bowl, garnish with the tortilla strips and cheese. This makes about 4 or 5 servings.
Saturday, September 19, 2009
Philip's Sopapilla Cheesecake
Preheat oven to 350°F
2-Cans Pillsbury Crescent Rolls
2-8 oz. cream cheese
1 tbsp vanilla
1 1/2 cup sugar
1 stick melted butter/margarine (1/2 cup melted margarine)
Cinnamon and sugar combination (mix cinnamon and sugar until desired taste is obtained)
optional: 1 can cherry pie filling
Spray 13"X9" pan with cooking spray
Line bottom of pan with 1 can of crescent rolls
Blend cream cheese, vanilla and sugar until creamy mixture is attained
Spread mixture over bottom layer of rolls (opt. spread can of cherry filling on top of cream cheese mixture)
Spread other can of rolls on top of mixture
Pour melted butter on top of concoction
Sprinkle cinnamon and sugar mixture on top of cake
Bake 30 minutes at 350°F
Enjoy sopapilla cheesecake for all it's worth!!!
2-Cans Pillsbury Crescent Rolls
2-8 oz. cream cheese
1 tbsp vanilla
1 1/2 cup sugar
1 stick melted butter/margarine (1/2 cup melted margarine)
Cinnamon and sugar combination (mix cinnamon and sugar until desired taste is obtained)
optional: 1 can cherry pie filling
Spray 13"X9" pan with cooking spray
Line bottom of pan with 1 can of crescent rolls
Blend cream cheese, vanilla and sugar until creamy mixture is attained
Spread mixture over bottom layer of rolls (opt. spread can of cherry filling on top of cream cheese mixture)
Spread other can of rolls on top of mixture
Pour melted butter on top of concoction
Sprinkle cinnamon and sugar mixture on top of cake
Bake 30 minutes at 350°F
Enjoy sopapilla cheesecake for all it's worth!!!
Friday, September 18, 2009
Valerie's Fondant Recipe
Rolled Buttercream Fondant
INGREDIENTS
• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar
DIRECTIONS
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Tips:
* Be careful to use exact measurements or it will come out too greasy
* Sift sugar slow, do not dump it
* let it set for 30min-2hrs after kneading
* Sprinkle XXXSugar on clean, dry surface or use wax paper
* Roll 1/8 - 1/4 inch thick
* Use regular icing not whipped to adhere fondant to cake or cookie
INGREDIENTS
• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon clear vanilla extract
• 2 pounds confectioners' sugar
DIRECTIONS
1. In a large bowl, stir together the shortening and corn syrup. Mix in the salt and vanilla flavoring, then gradually mix in the confectioners' sugar until it is a stiff dough. If you are using a stand mixer, use the dough hook attachment. Otherwise, knead by hand. If the dough is sticky, knead in more confectioners' sugar until it is smooth. Store in an airtight container at room temperature or in the refrigerator.
2. To use, roll out on a clean surface that has been dusted with confectioners' sugar until it is 1/8 inch thick or thinner if you can. Drape over frosted and chilled cakes and smooth the sides down, or cut into strips to make bows and other decorations.
Tips:
* Be careful to use exact measurements or it will come out too greasy
* Sift sugar slow, do not dump it
* let it set for 30min-2hrs after kneading
* Sprinkle XXXSugar on clean, dry surface or use wax paper
* Roll 1/8 - 1/4 inch thick
* Use regular icing not whipped to adhere fondant to cake or cookie
Valerie's Sugar Cookie Recipe
Soft sugar cookies
INGREDIENTS - 24
• 2/3 cup shortening
• 2/3 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
* 1/3 cup granulated sugar for decoration
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3. Bake cookies 8 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
INGREDIENTS - 24
• 2/3 cup shortening
• 2/3 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
* 1/3 cup granulated sugar for decoration
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
3. Bake cookies 8 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
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