On this cold, rainy, September day, I opted for soup for dinner. I have been dying to try my new idea, to take the enchiladas I sooo love but soo hate to make and turn them into a tasty soup. Here goes!
Enchilada Soup
Ingredients:
1 large can enchilada sauce
1 can black beans
2 cans chicken broth
1 (costco size) can shredded chicken
8 oz velveeta
8 oz cream cheese
3 cups crushed chips
1 tablespoon chile powder
Directions:
Put enchilada sauce, broth, velveeta and cream cheese in a large pot and bring to a boil. Simmer until cheese is melted. Add the rest of the ingredients and cook on low for 30-60 minutes. Serve hot with cheese, cilantro, sour cream and a warm tortilla- YUM! :)
Thursday, October 6, 2011
Strawberry PIIIIIEEEE
I know, random time of year to make this, but hey, it sounded yummy and I had some strawberries I needed to use, so there you have it: strawberry pie on a rainy day! Now, I will disclose that this is not my baked delicious strawberry pie- that one will have to wait until I have more time on my hands- but the freshly-glazed-more-time-friendly-strawberry-pie! So, here it is:
Crust
Ingredients:
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup shortening
5-8 tablespoons water
Directions:
Mix flour and salt together. Cut in shortening a little at a time with a pastry cutter. Continue mixing with the pastry cutter until mixture starts to ball up- sit tight, this may take a while if you're weak like me! Slowly add water ONE TABLESPOON at a time. (I know, lame, but because of the moisture in the air, it really differs each time, and this could make or break your crust!) Mix until a ball forms.. you want it to be nice and soft- not too sticky, but able to stay together. Chill for one hour. Roll out and fit in pie pan. Prick with fork and bake at 350 for 10-30 minutes.. you pretty much just have to check it every 10 minutes. You want it browned, since you will not be baking it again.
Strawberry Filling
Ingredients:
3-5 cups hulled strawberries (not cut up and depending on how deep your dish is)
3/4 cup sugar
3 tablespoons cornstarch
3/4 water
85g pouch of strawberry jello
Place strawberries in cooked pie crust.
Boil together sugar, cornstarch and water. Add the Jell-O powder. Cook until thick and pour gently over sliced peaches. Chill at least 2 hours, serve with whipped cream.
VOILA! Enjoy! Oh, and this is also good with peaches.. just use 5 cups sliced peaches and peach jello instead of strawberries! Also, very yummy!
Crust
Ingredients:
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup shortening
5-8 tablespoons water
Directions:
Mix flour and salt together. Cut in shortening a little at a time with a pastry cutter. Continue mixing with the pastry cutter until mixture starts to ball up- sit tight, this may take a while if you're weak like me! Slowly add water ONE TABLESPOON at a time. (I know, lame, but because of the moisture in the air, it really differs each time, and this could make or break your crust!) Mix until a ball forms.. you want it to be nice and soft- not too sticky, but able to stay together. Chill for one hour. Roll out and fit in pie pan. Prick with fork and bake at 350 for 10-30 minutes.. you pretty much just have to check it every 10 minutes. You want it browned, since you will not be baking it again.
Strawberry Filling
Ingredients:
3-5 cups hulled strawberries (not cut up and depending on how deep your dish is)
3/4 cup sugar
3 tablespoons cornstarch
3/4 water
85g pouch of strawberry jello
Place strawberries in cooked pie crust.
Boil together sugar, cornstarch and water. Add the Jell-O powder. Cook until thick and pour gently over sliced peaches. Chill at least 2 hours, serve with whipped cream.
VOILA! Enjoy! Oh, and this is also good with peaches.. just use 5 cups sliced peaches and peach jello instead of strawberries! Also, very yummy!
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