Pinch Proof!

I just love how this turned out!

Chicken Tortilla Soup

This recipe comes from my wonderful mother-in-law (thanks Terrie!)

Chicken Tortilla Soup:

1 1/2 lbs boneless chicken, cooked and shredded
1 can (15 ounces) whole tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 clove garlic, minced
2 cups water
1 can (14 1/2 ounces) chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package (10 ounces) frozen corn
1 Tablespoon dried chopped cilantro
6 corn tortillas (or can buy tortilla strips alread made!!)
2 Tablespoons vegetable oil
grated Parmesan cheese for garnish (I use grated monterey jack and cheddar)

In crock pot, combine the shredded chicken, whole tomatoes, enchilada sauce, onion, green chilies, and garlic. Add the water, chicken broth, cumin,
chili powder, salt, black pepper, and bay leaf. Stir in the corn and cilantro. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours.

Preheat oven to 400. Lightly brush both sides of tortillas with vegetable oil. Cut the tortillas into strips that are 2 1/2 inches long and 1/2 inch wide.
Spread the tortilla strips onto a baking sheet. Bake, turning occasionally, until crisp, 5 to 10 minutes. Sprinkle tortilla strips and grated cheese over
soup. Serve. Serves 6 to 8.

Love is in the air!

Happy Valentines Day Everyone!

XOXO Shelleybean

Halloween is just around the corner!!!
How about a spooky hair bow to top off that costume?

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What? No eggs?!

I'm always so proud when my fiance says that something is good, because he is such a good cook. He has his favorite cake from childhood, Betty Crocker's cherry chip cake mix with cherry frosting, which I usually make for him every year. He saw me in the kitchen and said, "What? You're making a cake from SCRATCH?". He's a little skittish about trying new things. I'm pleased to say that he liked this one so much that he asked me to make it again on his birthday!

Crazy Cake

INGREDIENTS

* 3 cups all-purpose flour
* 2 cups white sugar
* 1 teaspoon salt
* 2 teaspoons baking soda
* 1/2 cup unsweetened cocoa powder
* 3/4 cup vegetable oil
* 2 tablespoons distilled white vinegar
* 2 teaspoons vanilla extract
* 2 cups cold water

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DIRECTIONS

1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean.

Chocolate Cream Cheese Frosting:

8 ounces Cream Cheese @ room temp
1/2 cup Margarine @ room temp
1 tsp Vanilla
3 cups Confectioner's Sugar
1/2 cup unsweetened cocoa powder

Mix with an electric mixer on high until light and fluffy (I used my Kitchen-Aid).
This frosting is fabulous!