Mini Bundt Cakes
The mini cakes were made with Pillsbury Devil’s Food and Yellow cake mixes prepared per instructions on box and baked in mini bundt cake pans.
The chocolate frosting was Betty Crocker milk chocolate frosting. Microwave it and pour about a tablespoon over each yellow cake. The white frosting was made using 1 stick of butter, 3 cups of powdered sugar, 1 tablespoon vanilla a few tablespoons of milk. Mix until creamy then microwave it and pour a tablespoon of it over each chocolate cake.
Monday, March 8, 2010
Southwest Chicken Soup (served @ spring 2010 RS conference)
Southwest Chicken Soup
2-3 chicken breasts
4 qts. water/chicken broth
2 T. Red wine vinegar
3 c. diced onion
1-2 T. Garlic, minced
1 large red pepper
1 large yam, cubed
3 medium red potatoes, cubed
2 small cans El Pato Mexican Tomato Sauce
Johnny's Seasoning Salt
1 t. black or white pepper
2 T. Oregano leaves
1 1/2 T. Cumin
1 T. Chili powder
1/2 c. Cilantro
1 large can of Hominy
Juice of lime
Lemon Juice
Colby jack cheese, shredded
Tortilla Chips
Sour Cream
Heat olive oil, cook and sear chicken. Add 1/2 c. lemon juice, garlic and Johnny's seasoning salt. Cut vegetables into bite-sezed pieces while chicken is cooking. Add broth to large pot and simmer. Saute onion, add red pepper and cook until tinged with flecks of black. Add garlic and saute for 30 seconds. Add ingredients yam through chili powder to broth. Simmer one hour. Add chicken cilantro and hominy. Simmer 10 minutes. Grate Cheese. Put a small amount of cheese in the soup bowl. Add soup. Top with tortilla strips, a dollop of sour cream and drizzle with lime juice. Guacamole is also a great addition.
2-3 chicken breasts
4 qts. water/chicken broth
2 T. Red wine vinegar
3 c. diced onion
1-2 T. Garlic, minced
1 large red pepper
1 large yam, cubed
3 medium red potatoes, cubed
2 small cans El Pato Mexican Tomato Sauce
Johnny's Seasoning Salt
1 t. black or white pepper
2 T. Oregano leaves
1 1/2 T. Cumin
1 T. Chili powder
1/2 c. Cilantro
1 large can of Hominy
Juice of lime
Lemon Juice
Colby jack cheese, shredded
Tortilla Chips
Sour Cream
Heat olive oil, cook and sear chicken. Add 1/2 c. lemon juice, garlic and Johnny's seasoning salt. Cut vegetables into bite-sezed pieces while chicken is cooking. Add broth to large pot and simmer. Saute onion, add red pepper and cook until tinged with flecks of black. Add garlic and saute for 30 seconds. Add ingredients yam through chili powder to broth. Simmer one hour. Add chicken cilantro and hominy. Simmer 10 minutes. Grate Cheese. Put a small amount of cheese in the soup bowl. Add soup. Top with tortilla strips, a dollop of sour cream and drizzle with lime juice. Guacamole is also a great addition.
Tortellini Spinach Soup (served @ spring 2010 RS conference)
Tortellini Spinach Soup
2 Tablespoons butter
6 cloves garlic, minced
½ C chopped onion
6 C chicken stock
1 9 oz. package cheese tortellini
1 24.5 oz. can diced tomatoes, with liquid
1 10 oz. bag fresh spinach
8 basil leaves, sliced
1 egg
½ Cup Parmesan cheese
Salt and pepper to taste
In a large saucepan, melt butter. Sauté garlic and onion. Add Stock. Add tortellini and reduce heat and simmer 5 minutes. Add tomatoes and cook 4 minutes. In a small mixing bowl whisk egg and Parmesan cheese. Slowly drizzle into soup while stirring. Add basil and spinach.
2 Tablespoons butter
6 cloves garlic, minced
½ C chopped onion
6 C chicken stock
1 9 oz. package cheese tortellini
1 24.5 oz. can diced tomatoes, with liquid
1 10 oz. bag fresh spinach
8 basil leaves, sliced
1 egg
½ Cup Parmesan cheese
Salt and pepper to taste
In a large saucepan, melt butter. Sauté garlic and onion. Add Stock. Add tortellini and reduce heat and simmer 5 minutes. Add tomatoes and cook 4 minutes. In a small mixing bowl whisk egg and Parmesan cheese. Slowly drizzle into soup while stirring. Add basil and spinach.
Canadian Cheese Soup (served @ spring 2010 RS conference)
Canadian Cheese Soup (Makes 10 one-cup servings)
½ cup chopped onions
¼ cup butter
¼ cup flour
1 ½ Tablespoon cornstarch
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 quart heated milk
1 quart heated chicken stock
¾ cup (or more) finely diced cooked carrots
¾ cup (or more) finely diced cooked celery
1 cup shredded cheddar cheese
Sautee onion in butter 5-10 minutes. Add flour, corn starch, paprika, salt, and pepper. Cook on low 10 minutes. Add milk and chicken stock. Cook, stirring constantly until thickened. Add vegetables (make them very fine or mash. More vegetables may be added to make a thicker soup). Just before serving stir in cheese until melted.
½ cup chopped onions
¼ cup butter
¼ cup flour
1 ½ Tablespoon cornstarch
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon pepper
1 quart heated milk
1 quart heated chicken stock
¾ cup (or more) finely diced cooked carrots
¾ cup (or more) finely diced cooked celery
1 cup shredded cheddar cheese
Sautee onion in butter 5-10 minutes. Add flour, corn starch, paprika, salt, and pepper. Cook on low 10 minutes. Add milk and chicken stock. Cook, stirring constantly until thickened. Add vegetables (make them very fine or mash. More vegetables may be added to make a thicker soup). Just before serving stir in cheese until melted.
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