Chicken Tortilla Soup (Crockpot)

CHICKEN TORTILLA SOUP (CROCKPOT)

16 oz. can chicken broth
13 oz. can chicken with liquid

16 oz. jar salsa (we like medium heat)

15 oz. can black beans, drained and rinsed

15 oz. can fat-free refried beans

11 oz. can corn, drained (optional)

Ground cumin to taste (optional)

• Stir all ingredients together in a 4-quart crockpot.
• Heat through on low 3-4 hours or more.

YIELD: 6 servings

SERVING SUGGESTION: top with shredded cheese, sour cream or tortilla chips.

Light Lemon Bars

A great choice for a light treat that satisfies your sweet tooth.

LIGHT LEMON BARS
1 package Angel Food Cake mix

1 small box sugar-free instant vanilla pudding

2 cups fat-free milk

1 small box sugar-free lemon jello

• Preheat oven to 350-degrees.
• Prepare pudding with fat-free milk according to directions on box.  Let pudding set.
• After the pudding sets, stir in dry lemon Jello.
• Stir dry cake mix into pudding mix and mix well.
• Spray 9x13" pan well with cooking spray and pour batter into pan.
• Bake for about 35 minutes or until done in center.
• Cool and cut into bars.

YIELD: 16 large bars

Old Fashioned Beef Stew (Crockpot Recipe)

So easy, so tasty! Perfect winter meal, ideal comfort food. Mmmmmm.

OLD FASHIONED BEEF STEW

1-1/2 pounds beef stew meat

4 medium carrots, cut into 1/2" pieces

3 medium potatoes, cut into 1/2" pieces

1 large onion, wedged

1 cup peas (frozen is okay)

3 cups V-8 Juice

3 Tablespoons Quick-Cooking Tapioca

3 teaspoons beef instant bouillon

2 teaspoons Worcestershire sauce

1/4 teaspoon pepper

• In a 4 or 6 quart slow cooker, combine all ingredients and mix well.
• Cover, cook on low setting 9-10 hours.

YIELD: 5 servings

Adapted from Pillsbury Classic Cookbook

SERVING SUGGESTION: this meal pairs well with crusty, homemade bread, leafy green salad and light lemon bars.

Herbed Onion Bread

Let your bread machine effortlessly mix and bake this tasty delight for dinner tonight!

HERBED ONION BREAD
1 cup + 1 Tablespoon water (70-80-degrees)
2 Tablespoons butter, softened
1.5 teaspoon salt
3 cups bread flour
2 teaspoons dried minced onion
1.5 teaspoons dill weed (I use McCormick Perfect Salt-Free Garlic and Herb Mix)
1 teaspoon poppy seeds
2 Tablespoons nonfat dry milk powder
2 Tablespoons sugar
1.5 teaspoons (1 packet) active dry yeast

• In the bread machine pan, place all ingredients in order suggested by the manufacturer. 
• Select basic bread setting. Choose crust color and loaf size (1.5 pound). 
• Bake according to machine directions.
• Check dough after 5 minutes of mixing; add 1-2 Tablespoons of water or flour if needed.

YIELD: 1.5 pound loaf (16 servings)

SOURCE: www.tasteofhome.com

SERVING SUGGESTION: this bread pairs well with this Green Bean Chicken Casserole!

Tater Tot Casserole

Feel like a kid again when you serve this classic comforting, kid-pleasing casserole.

TATER TOT CASSEROLE
1 pound lean ground beef, cooked and drained
1 cup frozen peas, thawed
1 can cream of mushroom soup, undiluted
1 bag Ore Ida Crispy Crowns Tater Tots
Salt and pepper, to taste

• Mix all ingredients (except tater tots) together in a greased 3-quart casserole dish.  
• Salt and pepper to taste.
• Arrange tater tots in a generous layer over the meat mixture. (I don't use the entire bag - maybe half?)
• Bake, uncovered, according to tater tot directions on package or until heated through and tater tots are golden brown.
• Serve with ketchup if desired.

YIELD: 4-6 servings

Peanut Butter Cake Bars

Celebrate any occasion with delicious this recipe suitable for all ages!

PEANUT BUTTER CAKE BARS
2/3 cup butter, softened
2/3 cup peanut butter, softened
1 cup sugar
1 cup packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 package (11-1/2 ounces) milk chocolate chips

• In a large bowl, cream the butter, peanut butter, sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.
• Spread into a greased 9"x13" baking pan. Bake at 350-degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.  Cut into bars.
• Notes: reduce baking time to 35-40 minutes if using a glass baking pan.  In the photo above I used a mixture of half-chocolate and half-peanut butter chips, which is what I had on hand.

YIELD: 24 bars

SOURCE: www.tasteofhome.com

Cheddar Bay Biscuits

Make these savory biscuits for your next meal!

CHEDDAR BAY BISCUITS
4 cups Bisquick baking mix
3 ounces cheddar cheese, shredded
1-1/3 cups water
1/2 cup butter, melted
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

• Preheat oven to 375-degrees. Line a baking sheet with parchment paper. (I used muffin top pans).
• In a mixing bowl, combine the baking mix, cheese and water. Mix until dough is firm. Place dough on the prepared pan using a small scoop.
• Bake 10-12 minutes, or until golden brown.
• Meanwhile, combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

YIELD: 20 biscuits

SOURCE: www.allrecipes.com