Spicy Tortilla Soup

It's November, so it's time to break out our favorite soup recipes that we put on hold during the hot summer. Even if it's still in the 80's here in Arizona, it's plenty cool enough!

This recipe is one of my husband's favorites. It has a slight kick to it, but still kid-friendly.

Spicy Tortilla Soup

2 T. olive oil
1 onion
2 cloves garlic, minced
32 oz. chicken broth
14 oz. mexican style tomatoes (Rotel is the best)
4 oz. fire roasted green chilies
1 t. cumin (add more if you like it more spicy)
1 t. chili powder
1 t. sugar
1 T. lime juice
3 chicken breasts, cooked and shredded
diced avocado
sour cream
freshly cut cilantro
4 oz shredded monterey jack cheese (or cheddar)
1 cup corn tortilla chips, crushed

In a 6 quart pot combine onion, garlic, and olive oil and saute for 5 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes. Add remaining ingredients and puree. Stir mixture. Add crushed corn tortilla chips. Stir well, cover and simmer about 30 minutes. If liquid cooks down too much, add water.

When ready to serve, put cheese, cilantro, sour cream, avocado and a handful of broken chips in bowl before serving soup.

Recipe from Katherine Fields

Pumpkin Dessert

This delicious dessert is perfect for the Fall, and would be perfect for your next party. I love the different layers! It is great served warm with ice cream or whipped cream. I received rave reviews when I made this. Enjoy!

Pumpkin Dessert

Crust:

1 box (unprepared) yellow cake mix (reserve one cup for topping)
1/2 cup butter (softened)

1 egg

Mix together, and press into greased 9x13 pan.

Filling:

1 can (30 oz) pumpkin pie mix

2/3 cup evaporated milk

2 eggs

Mix together, and pour on top of crust.

Topping:

1 cup remaining cake mix

1/2 cup sugar

1/4 cup hard butter

2 tsp. cinnamon (or a tad more)

Mix together, and sprinkle on top.

Bake at 350 degrees, for 45-55 minutes.

*Recipe from my amazing friend (and photographer) Jessica Gowdy

Peanut Butter Bars

This is definitely one of our all-time favorite desserts. Every time we bring it to a party, several people ask for the recipe. It’s a perfect combination of two of our favorite dessert ingredients: chocolate and peanut butter. We’ll forever be thankful to Danielle for sharing this recipe! Give it a try…you will not be disappointed!

Peanut Butter Bars

1 cup butter

1 cup peanut butter

1 cup sugar

1 cup brown sugar

2 eggs

2 t. vanilla

1 t. baking soda

1/2 t. salt

2 cups flour

2 cups oats

12-16 oz. chocolate chips

Frosting:

½ cup butter
1 cup peanut butter
1 1/3 cup powdered sugar
1 t. vanilla
4 T. cold water

Cream together the butter, peanut butter, sugar, brown sugar, egg and vanilla. Then sift the soda, salt and flour into the creamed mixture. Stir in the oats.Spread evenly in a greased jellyroll pan. Bake for 12-15 minutes at 350.

Remove from oven and put chocolate chips on top. Spread when melted.

Mix all the frosting ingredients together. Let cool, then frost.

*Let the pan cool a bit, and then put in the fridge or freezer for a few minutes to help harden the chocolate to make spreading the frosting easier.

**Cut into bars before freezing

***These freeze extremely well, and actually taste the best when they are cold.

Recipe from Danielle Lauridsen

French Dip Sandwiches

This is a new recipe we recently discovered from one of our favorite cookbooks. It’s delicious, and easy! Yes, EASY! It’s even great for serving large crowds. It would also be a great meal to make if you’re bringing dinner to another family. It makes enough to feed two families! Enjoy!

French Dip Sandwiches

3-lb. boneless chuck roast
½ yellow onion, sliced
1 packet au jus mix
1 t. garlic powder
onion powder, to taste
1 t. salt
½ t. pepper
deli rolls
mozzarella, shredded
butter

Place roast and sliced onions in slow cooker. Prepare au jus gravy according to package directions and pour over roast and onions. Sprinkle with garlic powder, onion powder, salt, and pepper. Cover. Cook on low all day (8 hours). Shred meat and return to slow cooker. Heat oven broiler. Place rolls facing up on cookie sheet, butter bottom side and sprinkle top size with shredded mozzarella. Broil until golden brown – approximately 2-3 minutes, or less. Put the shredded meat on your toasted rolls, cut in half, and serve with a small cup of the juices from your slow cooker.

Recipe by Katherine Fields in senSAAtional favorites - just what the DOctor ordered