UPGRADED Shimmy Shimmy Cocoa Puff

Okay, so every now and again (well, let's be honest, I'm obsessed with improving recipes, even mine) I find a flaw in a recipe and set out to improve it.  This post is an improvement to the previous post on chocolate/banana cupcakes.
First off, leave out the hershey kisses.  Instead, but one can of chocolate frosting.  Once you've filled each liner 1/2 way with batter, spoon in about 1tsp frosting, then bake as directed.  This makes and explosion of gooey goodness in the center of the cupcake!  DELISH!  Top off with some Peanut Butter Cream Cheese Frosting, and you are ready to party!
Although in the previous post I suggested that it might be acceptable to use a can cream cheese frosting, I am resigning that statement, because it is not- here's the recipe.. so easy and SOO much tastier!
*2 8oz packages cream cheese
*1 stick butter (1/2 cup)
*3 cups powdered sugar
*1 tsp vanilla
*1/2 cup peanut butter
Combine all together and whip for a good 3-5 minutes until nice and fluffy.  Now, wasn't that worth it??  :)

Cindy's Award-Winning Chicken Tortilla Soup

Okay, so last year I entered the Templeton Ward Souper Bowl... and WON!  LOL!  Well, I can't totally take credit for this recipe, as it's an upgraded Pampered Chef recipe.. But, those of  you who know me know that I LOVE PC recipes- easy & delish- which are my two FAVORITE words when it comes to cooking!  So, here it goes:
Bag 1:
*1 can diced tomatoes w/green chilies
*8 oz velveeta, cubed
*1 TBS Chipotle Rub (PC Spice, but you can use Taco Seasoning instead)

Bag 2:
*1lb chicken, grilled in 1TBS veg oil and cubed
*2 cups frozen corn
*3 cups crushed tortilla chips

So, the bags are referring to freezer bags, and you just put the stuff in and put it in the freezer. (bag 2 can be sealed and put in bag 1 to keep them together.) Once you're ready to make it, you put ingredients from bag 1 and 2 cans chicken broth and 1 can black beans, undrained, in a pot and boil. Let simmer for about 10 minutes, or until cheese is melted. Then add contents from bag 2 and let it come to a boil again, then cook for about 5 minutes, until hot. I always add fresh chopped cilantro at this point, about 2TBS, but it’s optional. Then serve. You can have tortillas, shredded cheese, diced avocado, crushed chips, diced tomatoes, sour cream, or whatever to serve along with.

Pantry Panic

Hey There, it's been a while, but don't you worry, I have been busy at work in the kitchen!!

So.. my goal the last couple of weeks has been to eat what is in our cupboards and not go to the grocery store.  Sounds crazy, but we are going on vacation and I hate to buy a bunch of food that will just go to waste.  So, now that we're down to the final days, this has gotten more tricky.  I always have a pantry full of canned foods and a freezer full of meats, it's just the extras I run out of.  Here's the run-down of what I had:
*cooked steaks (left-over from dinner with my parents)
*canned corn
*cream of chicken soup
*8 oz cream cheese
*8 oz velveeta
*spaghetti
*milk
Sounds random, but I combined it all, and it was actually really tastey!!  Here's what I did:
*Cook entire package (1 lb) of spaghetti
*In a large skillet, heat 1 TBS of olive oil then add cooked meat (can be any meat-chicken, ground beef), corn, cream of chicken soup, 1 cup milk, and seasonings (I used about 1 TBS each of garlic salt and chili powder).
*Cube cream cheese and velveeta then add to meat mixture and heat until cheeses are melted.
*put cooked spaghetti on bottom of 9x13 pan then cover with cheese mixture and combine in pan until noodles are covered.  Sprinkle your favorite cheese on top along with some extra sprinkles of chili powder.
*Bake in oven at 350 for 10-15 minutes.  Serve hot and enjoy!

Always remember, a filled pantry leaves no room for panic- so keep those cupboards packed for that rainy day!