April 18, 2018

Creamy Chicken Enchilada Soup

2-3 large chicken breasts
1-10 oz. can red enchilada sauce
1- 14 oz. can black beans rinsed and drained
1-14 oz can corn, drained
2-10 oz cans Rotel (diced tomatoes and green chilies)
2 cups chicken broth (14 oz can)
1 TBS minced garlic
1 tsp. salt
1 TBS taco seasoning
1- 8 oz block cream cheese
1/2 cup shredded mozzarella cheese

sour cream
shredded cheese
tortilla strips or tortilla chips
diced green onion

1.  In a large pot put all ingredients except cream cheese and mozzarella cheese. Heat at medium high on stove top.

2.  Cook for about 30 minutes, or until chicken is cooked through.

3.  Remove chicken from pot and shred with forks.  Return to pot.

4.  Cut the cream cheese in to small cubes and add them to the pot.

5.  Stir well until the cream cheese has melted completely into the soup. Add mozzarella cheese and stir until melted.

6.  Serve with desired toppings.

adapted From Like Mother Like Daughter

April 2, 2018

Cinnamon Butter

1/2 cup butter, softened
1/3 cup powdered sugar
1 tsp. ground cinnamon
3 TBS honey (optional)

1.  Beat butter until fluffy.  Then add the rest of ingredients and mix well.  Once mixed well use immediately or refrigerate until ready to use.  

From Genius Kitchen

March 26, 2018

Raspberry Butter

1 cup butter, softened
1/2 cup fresh raspberries
1 TBS powdered sugar

1.  In the bowl of a stand mixer add butter and powdered sugar.  Mix on high for about 10 seconds.  Scrape down the sides of the bowl. 

2.  Add the fresh raspberries and mix on medium for 5-10 seconds or until the berries break apart , but not burst.

3.  Dump the butter mixture on a long sheet of plastic wrap set over tin foil.  Wrap and roll up the butter mixture to make a log or just put in a dish and cover.  Refrigerate for a couple of hours until firm.

From The Recipe Critic