15 Bean Soup

from the kitchen of Jen

15 Bean Soup mix and packet
1 pkg. hamhock or hamshanks
2 cans stewed tomatoes
2 T. crushed garlic
3-4 chopped carrots
1 chopped onion
1 t. chili powder
1/2 t. chili pepper

Put in all ingredients. Fill with 3-4 cups water. Cook on low for 24 hrs. 3 hrs before serving shred hamhock. Can add 1 or 2 cups water for more soupy taste. I serve in bread bowls. Easy and yummy.

Crockpot Salsa Chicken

(shredded chicken for soft tacos)

from the kitchen of Jen

4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)

Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.

Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.

Roasted Winter Vegetable Soup

from the kitchen of Jen

4 carrots
4 parsnips
1 butternut squash
2 sweet potatoes
kosher salt & pepper to taste
4 cans chicken stock

Cut veggies in bite size pieces. Place on baking sheet. Drizzle w/ oil, salt, and pepper. Bake at 350 for 35 mins, turning veggies occasionally. Blend cooked veggies w/ chicken stock until smooth. Warm on stove when mixed.

Chicken, Lime, Orzo Soup

from the kitchen of Jen

3 T. Olive oil
2 medium red onion, thinly sliced
10 garlic cloves, thinly sliced
2 green chilis, thinly sliced
1 1/2 lbs chicken breast, matchstick cut
2 1/2 qts. chicken broth
1/2 c. fresh lime juice (can use bottled), I put a little extra
2 large tomatoes, seeded, chopped (optional)
1/2 c. cilantro (I use whole bunch)
1 1/2 c. orzo, rice-shaped pasta

1. Cook orzo in a pot of boiling salted water until just tender (add a little oil to prevent sticking). Drain well.
2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and chilis. Saute until onion begins to brown, about 4 mins.
3. Add chicken and saute 1 min, add broth, lime juice, and tomato. Simmer until chicken is cooked through, about 3 mins.
4. Mix in orzo, then chopped cilantro. Season soup with salt and pepper.
5. Garnish with cilantro sprigs

This is one of my favorite soups my culinary arts sister makes. I make it without tomatoes. Yummm

Apple Pie

from the kitchen of Syd

1 pie crust
1 jar of apple pie filling
3/4 C flour
1/3 C butter
1/3 C brown sugar

Heat pie filling.  Pour into an uncooked pie crust.  Dot with 1 T butter.
Mix flour, butter,  & brown sugar until crumbly.  Crumble on top of pie filling.  Bake at 350 for 1 hour.

Apple Pie Filling

If you missed the Apple Pie Filling class that Syd taught here is the delicious recipe!
It is very quick and easy!  And oh so yummy!

from the kitchen of Syd

9 C water
3 1/2 C sugar

Bring to a boil.

In a seperate bowl, mix together:
1 C sugar
1 C cornstarch
1/4 tsp nutmeg
1/8 tsp cloves
2 tsp cinnamon
1/4 tsp salt
1 C water
3 T lemon juice

Add to sugar/water mixture and cook until clear.

Slice apples and place in quart jars.  Pour syrup over and process for 25 minutes.  Makes 6 quarts.

Taco Soup

from the kitchen of Christine
This soup is so easy and has amazing great flavor:

1 lb ground beef
1 onion, chopped well
1 (15 oz ) can of black beans
1 (15 oz ) can of pinto beans
1 (15 oz ) can of kidney beans
1 (15 oz ) can of chili beans
1 (28 oz ) can of peeled, diced tomatoes
2 (15 oz ) soup cans of water
1 (16 oz ) jar of mild salsa (choose a salsa that has great taste to your liking; it adds a lot of flavor)
1 (16 oz) can of Italian seasoned tomato sauce
1/2 cup fresh, chopped cilantro leaves (or more to your liking)

Brown ground beef and onion in a LARGE pot (this makes a ton so be prepared to share with a neighbor or freeze some leftovers for a busy day!). Drain fat. Add the rest of the ingredients (liquids and all) to the pot. Heat through. In a bowl layer shredded lettuce, sour cream, grated cheese, crushed tortilla chips, olives, etc. Pour soup over the top and Enjoy!