Crockpot Tortilla Soup

  • 3-4 boneless, skinless chicken breasts
  • 2 small cans Ro-Tel (I use the Original flavor.)
  • 1 15 oz. can Bush's Beans black beans, (*drained and rinsed*)
  • 1 can corn
  • 2 cans chicken broth
  • Place chicken in bottom of crockpot.  Season with salt and pepper.  Add  Ro-Tel, beans, corn, and chicken broth.  Cover and cook on Low for 10-12 hours or on High for 6 hours.  Shred chicken and return to crockpot!  Serve with shredded cheese, sour cream, and tortilla chips!!

L'il Pomme Anna

  • 6-8 Tbsp. of butter
  • 1 1/2 - 2 lb. Yukon Gold potatoes
  • Salt and pepper
  • Fresh thyme
  • Small clove garlic, minced (optional)
  • A muffin tin
  • A baking sheet
  • Preheat your oven to 350 degrees.
  • Melt the butter in a small saucepan and strip a good 2 or even 3 Tbsp. of Thyme into the melted butter. If you've opted for garlic, toss it in there as well.
  • Slice your potatoes. (You can peel them if you're up for it and want to be a perfectionist.) I sliced them lickety-split using a plastic mandoline that was given to me as a gift. It's crazy cheap, but it works brilliantly. If you don't have one, think seriously about getting one while you painstakingly slice your potatoes as thin as you can by hand (think potato chip thin). If you get desperate, dig up your vegetable peeler and try that.
  • Toss the sliced potatoes into a bowl, drizzle half the herb butter mixture in, and season generously with coarse salt and freshly ground black pepper. Get down and dirty with your potatoes. Mix thoroughly to coat everything with the herb butter.
  • You saved half of the herb butter so you could grease your muffin tin. Do so now. Generously. If you have a non-stick muffin tin, this is an excellent time to use it. You can try this with paper muffin cups if you want (I tried a few and wasn't impressed), but if you're generous with the butter you probably won't have too much trouble with sticking.
  • Lay a large piece of thyme in the center of each muffin-settin' spot and start layering your potatoes in a roughly circular manner, building up a tower of potato slices that spires a little bit above the fill line. These potato towers will fall a bit as they cook, so give them a little extra height — just make sure they are as tight and compact as possible.
  • Cover the muffin tin with aluminum foil and pop into the oven. Set a timer for 30 minutes. Might as well clean up the mess you've made while this cooks.
  • After 30 minutes, carefully remove the foil. Using a cake spatula or a butter knife and tongs, carefully lift out each Anna, move it over to your baking sheet, and carefully turn it over so that the thyme leaf you initially placed on the bottom is now on the top. If you have leftover herb butter and aren't counting calories, you could drizzle that on these potato stacks at this time. Oh-so-carefully slide the baking sheet back into the oven and crank up the heat to 450 degrees. (Don't cover them this time; you want them to crisp up nice and good.)
  • After about 15 minutes, your L'il Pomme Annas will probably be ready. You don't want them to burn, but you do want some crispness on the top and sides. Once you remove them from the oven, you can serve them immediately or let them cool. They'll be tasty whether they're hot or cold.
  • Makes 12 L'il Pomme Annas, but the cook can always claim to hungry guests that sadly, one of them fell on the floor. Which is why there's only 11. Burp.

Mini Pineapple Upside Down Cakes

Cake Ingredients:
  • 2 eggs
  • 2/3 cup white sugar
  • 4 Tbsp pineapple juice
  • 2/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup butter (1/2 stick or 4 Tbsp)
  • 2/3 cup brown sugar (packed)
  • 1-can pineapple rings
  • 6-maraschino cherries
  1. Preheat oven to 350 degrees.  Spray your muffin tins with non-stick cooking spray.  
  2. In a mixing bowl, add eggs, white sugar, and pineapple juice.  Beat for 2 minutes.  In a separate bowl, sift together the flour, baking powder, and salt.  Add to the wet ingredients and turn mixer back on for 2 minutes.  
  3. In a small sauce pan, melt the butter and add the brown sugar.  Stir on low heat for one minute.
  4. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top.  Add a cherry in the middle of each pineapple.    Pour cake mixture over to fill muffin tin 3/4 of the way full.  If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
  5. Bake jumbo cakes for 25 minutes.  Bake regular cakes for 20 minutes.  If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.  
  6. Remove from the oven.  Let cool in pan for 3 minutes.  Run a knife around the edge of each cake to help loosen in case it sticks a little.  Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.  
  7. Place wire rack of cakes on sheet tray to cool.  
  8. Now it's time to Enjoy!

Yummy Crunchwrap Supremes

  • Large (burrito size) tortilla shells
  • Small tostada shells (or as FB,HK used, tortilla chips)
  • Queso sauce
  • Pre-cooked taco meat (I obviously used beef)
  • Shredded lettuce
  • Shredded cheese
  • Sour cream
  • Other options could include, but are certainly not limited to:
  • Taco Sauce (I usually poor some on as I go)
  • Jalapenos
  • Bell or banana peppers
  • Black or refried beans (which I've tried and really enjoyed)
  • Olives
  • Tomatoes (which are actually in Taco Bell's version)
  • And whatever else you think might appeal to you!
  1. Warm your tortilla in the microwave to make it soft enough to bend
  2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later
  3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)
  4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)
  5. Spoon a dollop of sour cream and spread over the shell
  6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)
  7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)
  8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long
  9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom

cinnamon apple rings

  • for the apple rings
  • 4 large apples (I used gala)
  • 1 cup flour
  • ¼ teaspoon baking powder
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon cinnamon
  • 1 large egg, beaten
  • 1 cup buttermilk
  • vegetable oil for frying
  • for the cinnamon sugar topping
  • ⅓ cup sugar
  • 2 teaspoons cinnamon
  1. In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside.
  2. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.
  3. Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.
  4. Pat the apple rings down with a paper towel to remove excess moisture.
  5. Heat the oil in a frying pan over medium heat to 350°F.
  6. Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
  7. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl.
  8. Fry the rings in small batches, turning them to ensure browning on both sides.
  9. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
  10. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
  11. Transfer to a wire rack and serve warm.

Cucumber roll-ups with Greek yogurt

  • cucumbers
  • 1-1/2  cups low-fat Greek yogurt
  • 1  tablespoon curry powder
  • 1 tablespoon lime juice
  • salt and pepper
  • 1 tablespoons herbs, such as cilantro, if desired
  • ham or turkey if desired
  1. Slice the cucumbers using a mandoline at a 2 mm thickness setting or using a vegetable peeler. Lay the cucumbers aside on a paper towel plate to allow excess moisture to drain.
  2. Mix together the yogurt, curry powder and lime juice. Add salt and pepper to taste.
  3. Spread the yogurt mixture across the cucumber slices and sprinkle with fresh herbs if desired.
  4. Spread thinly sliced ham or turkey across the cucumber slices if desired.
  5. Roll up carefully, using a toothpick to close if needed.
  6. Keep refrigerated until serving.

Low-Carb Chicken Cordon Bleu Casserole

For the casserole:
  • 1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
  • 1/2 pound very thinly sliced deli-style honey ham, rough chopped
  • 1/4 pound thin sliced baby Swiss cheese
For the sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 1/4 cups milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
For the topping:
  • 6 tablespoons butter
  • 1 1/2 cups panko bread crumbs
  • 1 1/2 teaspoons crushed dried parsley
  • salt and pepper to taste
  1. Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
  2. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
  3. To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
  4. To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
  5. Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.