Chicken · Daily Thoughts · Soups · Uncategorized

Crock Pot Green Chile Enchilada Soup

Yes, these are recipes that I have posted before but if you are like so many others right now, you might not have time to go scrolling through to look at recipes from years back. Because it is story and very overcast today, I thought this soup sounded like something that would taste good tonight.

4 chicken breasts, cooked and shredded (or a rotisserie chicken)
2 (14.5 oz) cans chicken broth
2 ((15 oz) cans mild green enchilada sauce
2 (4 oz) cans of diced green chiles
2/3 cup water
1 tablespoon cumin
1 tablespoon chile powder
1 teas onion powder (or diced onion, frozen or fresh)
1 teas garlic powder (I use 2 because we love garlic and we have heard that it helps ward off infections, don’t have a clue if that’s true, but it gives me an excuse to use a lot of it)
2/3 cup corn (if frozen, thaw out before putting in in crockpot)
1 (8 oz) bar cream cheese, cubed
Salt and Pepper to your liking
Monterrey jack Cheese

Place all ingredients into crock pot, except the Monterrey jack. Stir the ingredients until they have combine. Cover the crockpot and then ook on high for 3 1/2 hours. When ready to serve, sprinkle some of the Monterrey Jack over each serving bowl. (Actually I like to put it in the serving bowls first and pour the soup over it, allowing it to melt into the soup)

Daily Thoughts · Uncategorized

Freely Give

Not sure exactly how to begin this post. It is 1:00 a.m. and I’m awake. It’s so very interesting when I know the Lord is nudging me to write. Sometimes,  I’m in the middle of something and I know that the feeling won’t go away until I stop and write. Then again, in the middle of the night when I have these thoughts that I know will become a story and they just won’t allow me to sleep until I get up and go write. This is one of those times.

All of us these last 40 days or so, are doing some soul searching. We have been given the task of accepting some new difficulties that we have not had before. There seems to be so many people who are asking lots of questions about God. They have lost their joy, possibly their jobs, or people who they love, due to the virus. What people depended on has maybe been stripped from them, leaving them wondering about a lot of things. Were we depending on activities that are not there right now? Was it our jobs that gave us security, or hope?  Was being able to go sit in a church building what brought us peace that we all long for? Is God present during these difficult times? Does He truly care what is going on in my life and if so, why does He allow things like this to happen? So many questions and “inquiring minds want to know” all the answers. Well, I don’t have all the answers, but this I do know. God is here and He loves you and me.. We hear folks say, “well, I don’t like religion” or “oh, I believe there is something bigger out there” or even “why do I need God, I’m in control of my life”

God is real and He wants a personal relationship with you.  When this all began, we, as older adults began to hear about all the things we could not do, or should not be doing. It was then that I began to think, “what can I do then to serve someone”. And that is where this story begins.

On FB I begin to read all the comments from some of the moms who had school age children and how frustrated they were at trying to do homeschooling and cook 3 meals a day and everything that goes along with this pandemic. The thought that maybe I could cook and take some meals to some of these moms would not leave me. When I mentioned this to our Sunday School class women, some of them got on board and said they would love to take a meal a week to a young mom, some of who were still trying to work while they had kids at home and still trying to home school.  So we all received names that we could connect with and take them a meal each week. We were so excited to be able to do this.

Then last week, a couple of young moms had emailed or texted me and began asking for some recipes that would be easy to make. One of the young moms, who has kids at home and is, like so many of you, home schooling, different age children, had ask me if I still sold the frozen casseroles I use to sell.  I knew that if I were one of those moms who was trying to cook 21 meals every week, plus home school children and keep up with daily chores of running the house, I would be so grateful to have some help with cooking. So yes, I would be glad to make her some casseroles for her to buy.  We agreed about how many she wanted and I began to plan what casseroles I would make for her. That night when trying to sleep, I just felt once again, this stirring in my heart. I sat up and thought about what I had said to her, that I would “sell” her the casseroles. That really bothered me for some reason. I began to pray and ask the Lord should I just give her the casseroles, instead of having her pay? “Lord, You know that we are already taking some meals to others right now and this would just be more food that I (yes, I still argue with Him sometimes when I don’t want extra responsibilities) would need to worry about getting and making more grocery orders and trying to find meat (which I had not been able to get in the last two grocery orders). Well, knowing the Lord would answer my questions in His timing, I finally fell back asleep. The following morning, I shared all my thoughts (can’t you just see Randy’s eyes rolling when I begin my stories of what has kept me up at night?) with Randy at breakfast and when I relayed my concerns about adding another person to our “meal delivery”,  and what if, once again, I was not able to get the meat that I had ordered? He looked at me and said, why don’t you just cook for her and give them the food instead of selling it to her? Well, Ms. Pious, as I like to call myself, told him that I had been up during the night and prayed and ask the Lord to tell me if that’s what He wanted me to do. (why don’t we as wives know that sometimes, the Lord speaks through our precious husbands and why don’t we just accept what they say to us?) But before Randy got up to go to his office (which is our 2nd bedroom right now), we had our morning devotion. As I picked up the book and began to read, I began to weep. The more I read, the more my heart just began to leap with joy. How does God do what He does? Because of time, I won’t quote the entire devotion, but the subject was about the different bodies of water in Israel. There is the Sea of Galilee and the Dead Sea. The Sea of Galilee has an inlet and an outlet and the Dead Sea is just that, Dead, only an inlet. Nothing lives in the Dead Sea. The  devotion was this: (Taken from the Passion Code by O.S. Hawkins)

“So  it is with the vibrant believer who not only receives God’s fullness but also gives it away– and then, like the Sea of Galilee, is constantly being refilled with the Spirit. Let this remind you of these two very different bodies of water and of God’s desire for you to be like the Sea of Galilee, receiving His fullness and giving it away.”

And yes, the scripture of the day was Matthew 10:8 “Freely you have received, freely give.”

Well, you don’t have to tell me twice (ok, maybe He does with me) but I knew then that I was suppose to cook for this precious family a meal each week and “give it away”. And isn’t it just like the Lord, all the meat I had ordered this time, was in the order when I went to pick it up.

This story is not being written to tell you about me cooking for someone, but to show that the Lord does speak to us individually and He does want a personal relationship with us. He is not an absent God, nor does he expect us to live here without His love, His guidance or His protection. He came that we might have life and have it more abundantly. He lives, so we can face tomorrow.  He wants to be our strength, our hope, our all.

“On Christ the solid rock I stand, all other ground is sinking sand, all other ground is sinking sand.”

John 3:16 “For God so loved the world, that He gave His only begotten Son, that whosoever believeth in Him, should not perish, but have everlasting life.”

That is our promise from God, our God, who loves each of us personally!

 

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Glitch in The Chicken Spaghetti Post

For some reason, the whole first part of the post on todays recipe will not transfer when seen on the phone. If you are using your computer or iPad, it is fine, but when seeing it on the phone, it begins in the middle of the post. Just wanted to clarify why it reads so oddly. So sorry but it will not let me correct it.

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Chicken Spaghetti

This is a recipe that I had posted years ago, I think it was passed on to me in  the 90’s by a friend. I am making a double portion of it today to share. But because of curbside pick up, I wasn’t aware that the bell pepper I had ordered was substituted for a poblano pepper. So….I decided to do a little substituting on my own. I added a can of chopped black olives to the mix and just forgot about the bell pepper. This spaghetti has a wonderful rich flavor and is so easy to make, freeze if needed and pull out on those crazy days when you are trying to homeschool or chasing young ones around the house!
When I doubled it today, I used 3 cans of the mushroom soup and 1 can of cream of celery (total 4 cans)….Added some garlic and ground pepper and cannot wait until dinner! Serve with a loaf of garlic bread, veggie and of course, dessert.
“Alls well that ends with a good meal” ConFuscious (not really, it was Trudy)

1/2 stick butter

1 cup chopped onion and 1 cup chopped bell pepper

1 can Rotel tomatoes

2 cans cream of mushroom soup

1 small jar diced pimento

1 pint chicken broth (i just used the chicken broth from when I stewed the chicken)

1 cup chopped cooked chicken breast

2 cups shredded cheddar cheese

Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad

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Chicken Spaghetti

This is a recipe that I had posted years ago, I think it was passed on to me in  the 90’s by a friend. I am making a double portion of it today to share. But because of curbside pick up, I wasn’t aware that the bell pepper I had ordered was substituted for a poblano pepper. So….I decided to do a little substituting on my own. I added a can of chopped black olives to the mix and just forgot about the bell pepper. This spaghetti has a wonderful rich flavor and is so easy to make, freeze if needed and pull out on those crazy days when you are trying to homeschool or chasing young ones around the house!
When I doubled it today, I used 3 cans of the mushroom soup and 1 can of cream of celery (total 4 cans)….Added some garlic and ground pepper and cannot wait until dinner! Serve with a loaf of garlic bread, veggie and of course, dessert.
“Alls well that ends with a good meal” ConFuscious (not really, it was Trudy)

1/2 stick butter

1 cup chopped onion and 1 cup chopped bell pepper

1 can Rotel tomatoes

2 cans cream of mushroom soup

1 small jar diced pimento

1 pint chicken broth (i just used the chicken broth from when I stewed the chicken)

1 cup chopped cooked chicken breast

2 cups shredded cheddar cheese

Saute onions and bell pepper in butter. Add rotel, mushroom soup, pimento, broth and chicken. Cook until veggies are tender. Cook and drain a 12 oz package of spaghetti. Add veggie mix to the spaghetti and mix throughly with about 1/4 of the cheese. Put into a greased casserole dish and top with the rest of the cheese. Bake in a 325 oven until the cheese is melted. May be frozen for later use. Serves 6. With french bread and a salad, the dinner is complete. Bake 2 of these at a time and put one in the freezer and just pull it out of freezer in the morning and let it sit in fridge until you get home from work. Bake it while chopping salad

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Strawberries & More Strawberries

The sun is out and shinning and it is a most beautiful day! For some reason, the strawberry pretzel salad just would not leave my thoughts, so even though I don’t have any strawberries at home, I began to think of the many times that friends and I would go to Celebrity Bakery just for this salad. So many times they would set our plates on front of us and I would look down to this more wonderful salad/dessert and see that slice i had on my plate had maybe 1 or 2 little strawberry slices. But did that deter the taste or the fact that I scarfed it down before you could say, John Jacob Jingleheimer Smith!  Not at all. In fact, I am really not a huge fresh strawberry person, but I love the flavor of them, so I am fine with making this salad/dessert with just the strawberry jello without the fresh strawberries. I know, I’m weird.

So this afternoon I haven been crushing pretzels and getting the cream cheese to room temperature so we can sit and dine on veggies tonight and end our evening watching Doc Martin and feasting on this great great whatever you want to call it. Salad or dessert. If you call it Salad, it makes people think you are eating healthy and  so tomorrow when I am recapping today to anyone I can say, “yes, we had a really good veggie meal last night with beans, fresh spinach and baked zucchini and of course salad” No need to tell them that the “salad” is probably more calories than a Whopper, but that is only on a Need to Know basis. As I was crushing the pretzels, one of my daughter in laws texted me with pictures of our 15 year old grandson. He was in the kitchen making homemade strawberry shortcake, biscuits and all. Sevy is my grandson who loves to come over and make French macaroons with me and also cupcakes. He feels at home in the kitchen and does a great job. So I told his mom to send me the recipe and I would post it along with Sevy in the kitchen preparing it.

The recipe is from Williams-Sonoma. Way to go Sev!

Shortcakes

1 2/3 cup flour

2 tables suga

1 tables baking powder

1 teas finely grated lemon zest

3/4 teas salt

8 tables (1 stick) cold unsalted butter, cut into small pieces

3/4 cup buttermilk

1/2 teas vanilla

For the strawberries:

4 cups fresh strawberries, hulled and cut into slices. 1/4″ thick

1/4 cup sugar

Whipped Cream (I know Sevy is really my grandchild because he used real whipped cream, not Cool Whip)

3/4 cup heavy cream, well chilled

2 tables sugar

1/2 teas vanilla

 

To make the shortcakes, preheat oven to 400.

In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blended, cut in the butter until the pieces resemble peas. Add the buttermilk and vanilla and gently toss with a fork or spatula until the flour is just moistened and the ingredients are blended.

Turn the dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6″ by 4″. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal parts.

Place the dough squares on an uncreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15-18 minutes. Transfer to a wire rack and cool completely.

Meanwhile, prepare the strawberries; in a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and place in fridge until well chilled and ready to serve.

To make the whipping cream, place cream in a deep bowl. Add the sugar and vanilla. Using an electric mixer, beat on medium high speed until soft peaks form and the ream is billowy, about 2 minutes. cover the bowl and place in fridge until ready to serve or up to 2 hours.

To serve, split the biscuits in half, horizontally and place the bottom halves, cut side up on serving plates. Spoon some of the strawberries, including the juices over each half and top with a dollop of whipped cream. Top with the remaining shortcake halve, cut side down.

Serve immediately.

Serves 6

 

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Sicilian Meat Roll

This is another recipe from the 70’s that my Italian neighbor use to make and bring down to us. She gave me the recipe when, after much begging, she made up a booklet of her favorite recipes for me. I never make this without remembering Cam. She was a great neighbor and a wonderful lady. I had posted on FB that I would be posting some older recipes this week. Have had several young moms text me asking for some new ideas of what to make for their families.

2 eggs, beaten

3/4 cup bread crumbs (or Progresso Italian Flavored bread crumbs)

1/2 cup tomato juice (I don’t keep the TJ in the house as we don’t drink it so i use a small can of tomato sauce and dilute it with 8 oz of water)

2 Tables dried parsley

1/2 teas dried oregano

1/2 teas salt

1/2 teas ground pepper

1 small garlic clove, or 1 teas garlic powder

2 lbs ground beef (lean)

8 thin slices ham lunch meat

6 oz (1 1/2 cups) shredded mozzarella cheese

3 slices mozzarella, halved diagonally)

Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, garlic. Stir then into the lean ground beef, mixing well.

On a piece of foil or waxed paper, pat meat into a 12″ x 10″ rectangle. Arrange ham slices over the meat mixture, leaving a small margin around edges. Sprinkle shredded cheese over ham.  Staring from short end, carefully roll up meat using the foil or waxed paper  to lift.

Seal Edges and ends by pinching.

Place the meat roll, seam side down, in a 9×13″ baking dish that you have sprayed with Pam. Bake in a preheated 350 oven for about an hour, or until meat is done. Place cheese triangle slices over the top of roll; return to oven for 5 minutes or until cheese melts.

Makes 8 servings.

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Porcupine Meatballs

This recipe was one of my kids favorites back in the 70’s and we use to make them at least every two weeks. They are so easy and the kids could help make the meatballs. Drop them in boiling tomato soup, cover and cook for an hour, and you have yourself a great little meal, to go along with green beans, or salad and rolls.

1 pound ground beef or turkey

1/2 cup uncooked white rice

1/2 cup water

1/3 cup finely chopped onion

1 tea salt

1/2 teas pepper

1/2 teas garlic powder

1/2 teas celery salt (opt)

2 cans Campbells Tomato soup

1 can water

2 teas Worcestershire sauce

Combine  all ingredients except soup and 1 can of water.  With your hands, mix until all ingredients are well combined. Roll the mixture into 12 to 14 meatballs.

In a large saucepan that you have a lid to fit, combine the 2 cans of tomato soup and 1 can of water and stir. Bring to a boil. Drop the meatballs into the boiling soup and then reduce the heat to medium-low and place lid on pan. Cook, covered for 45 min to 1 hour, or until rice is done.

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Mama’s Potato Salad

Was searching for a picture on FB this morning and came across this recipe, taken from Sweet Tea & Cornbread blog. It sounds so good that after reading about it, I might even break down and try it with the Miracle Whip instead of Mayo. We neither one like Miracle Whip but after reading her explanation of using it in this recipe, I think I will try it. After all, this recipe has a stick of melted butter poured over the potatoes even before adding the dressing to it, so how can it not be good?

4-5 large baking potatoes or ( 8 cups diced cooked potatoes)

1/2 cup sweet onion(like Visalia), diced

1/2 cup finely diced celery

1/2 cup sweet pickle relish

1/2 cup chopped pimento

4 eggs, boiled, cooled and chopped

1 stick melted butter (see i told you, it wasn’t just me adding butter)

 

Dressing

1 1/2 cups Miracle Whip (if you must use mayo, but honestly, this recipe just cries Miracle Whip)

2 teas yellow mustard

2 teas sugar

1/2 teas salt

1/2 teas pepper

First boil the eggs and let them cool, peel and chop them.

Cook the potatoes (either in microwave or boil them) until tender.

Peel potatoes when cool to touch and cut into small pieces. You don’t want big chunks. Chop the celery, onion and pimento fairly fine.

Place the eggs, potatoes, chopped celery, onion, pimento and relish in a large mixing bowl. Pour the melted butter over mixture and toss.

Add the Miracle Whip (or Mayo). The lady who writes this blog says that this is one of the few things she uses Miracle Whip for because it just tastes better in this recipe. So next grocery order, I will order a small jar of Miracle Whip.

Stir all together and place, covered in fridge for a few hours until ready to serve.

*Ok, I just have to add a couple of tips.

When trying to peel the eggs, a friend of mine posted on FB that if you put the egg, one at a time in a plastic container, cover it with water, covering the end of the glass and shake it a few times, then pour water out, the egg will practically peel itself. I have tried it and it works. Every time!  Makes peeling eggs so easy.

Second, when I make potato salad, I like to add and stir all the ingredients to the cooked potatoes while they are still warm. Seems that they potatoes pick up more of the flavor of the dressing than if you leave them until completely cooled. They almost “mash” a little but still are in individual pieces, but the flavor of the other ingredients seem to combine better with the potatoes. Try it and see what you think.

Also, I like to add some dried dill to the salad because we love the flavor of dill and we will add more than the 1/4 teas of pepper.

Sprinkle Paprika over the top and you have yourself a great bowl of potato salad.

Potato salad is one of those things that I just never buy. It is fun to make and so great to eat homemade potato salad. One of our favorite meals, barbecue, homemade baked beans and homemade potato salad. Aw……set the sweet tea on the table and sit and talk. What a great way to spend the evening.

All’s well that ends with a great meal!

Also want to tell you that you can watch my cooking video’s now on UTube Channel,

Trudy K Cox, Sassy Southern

 

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The Best Bread Pudding EVER!

Isn’t it wonderful that today begins the season of us Southern gals being “allowed” to wear white jeans, capri’s and sandals. Because we all know that in the South, if you wear white before Easter, the fashion police can stop you at any time, anywhere and threaten to post your picture on the front of Southern Living with us wearing white! So, now, it is legal to step out the door in white. And to celebrate this great time, I wanted to have a very Southern dessert tonight. Who better to go to than Paula Deen, the true Southern belle herself.

Just pulled out this bread pudding out of the oven and all I can say is “WOW, DOUBLE WOW”   Yesterday a friend of mine, Cecilia posted on FB that she had made it and it got me in the mood for bread pudding. Looking up the recipe, I realized that I had everything on hand to make it and wala……..we have been standing at the stove, just eating it by the spoon full while it is still hot. It really is the best bread pudding I think I have ever had. And we don’t even have the sauce made yet to drizzle over it. Also, because I don’t have brandy I am going to use the butter sauce I use to drizzle over the Kentucky Butter Cake. Because I had a loaf of chocolate almond brioche bread in the freezer I had picked up one day at Walmart, I used it in place of the Italian bread she uses.  If you are out and shopping for bread for a bread pudding or even just to slice and toast, Walmart has the best brioches breads for about $4 a loaf. We have had the Vanilla, the Chocolate Almond (that is what I used this time for the BP), Chocolate Marble and sometimes during the fall they have Pumpkin Spice brioche. They simply are divine.

Since your mouth is probably watering already just thinking and seeing this beautiful dessert, let me post the recipe without further ado. One more thing, Paula, you never disappoint us with your amazing desserts. Next summer if we get to come to Savannah, I hope to get to see you in Lady & Son’s and, forgetting social distancing, give you a hug for all the wonderful recipes you have shared throughout the years! Lord willing and the creek don’t rise!

2 cups sugar

5 large eggs

2 cups milk

2 teas vanilla

3 cups cubed Italian bread (remember about the brioche that is great to use also)

Cube bread and allow to stale overnight in a bowl.

In a mixing bowl, combine the sugar, eggs, milk and vanilla. Whisk until well combined.

Place dry cubed bread in a butter greased 9×13 baking dish. Pour milk mixture over the cubes and mash the cubes down with a spatula to be sure the bread cubes are all covered with the egg-milk mixture.

In a smaller mixing bowl, place 1/4 cup of softened butter and mix together with 1 cup of light brown sugar. Sprinkle this over the top of the bread mixture.

Bake in preheated 350 degree oven for about 35 minutes or until set. Remove from oven.

If you have any left after standing over it and eating it when it comes out of the oven, you can make a sauce of either Paulas, which is:

Mix together 1 cup granulated sugar, 1/2 cup melted butter, 1 egg and 2 teas vanilla in a saucepan over medium heat. Stir together until the sugar is dissolved and sugar is melted. Stir in 1/4 cup brandy, until well combined. Serve the bread pudding warm or cold drizzling this sauce over the top.

OR

In a saucepan, combine 3/4 cup sugar, 1/3 cup butter, 3 tables water. Cook over medium heat stirring until sugar has dissolved. When sugar is well dissolved, remove from heat and add 1 teas vanilla. This will keep covered and then warm it before pouring over bread pudding to serve.

So before we get those white pants out and our legs with hail damage shows through, do yourself a favor and make this. You won’t be sorry!