Chicken Enchilada Soup

1 T. Vegetable oil

1 pound chicken breast

1/2 c. Diced onion

Minced garlic

4 c. Chicken broth

1 c. Masa harina

3 c. Water

1 c. Red enchilada sauce

16 ounces velvetta 

1 t. Salt

1 t. Chili powder 

1/2 t. Cumin

Boil chicken and shred. Fry onion and garlic in oil until onions are translucent. Add ingredients to a pot. Add broth. Combine masa with 2 cups of the water. Whisk until blended. Add remaining water, enchilada sauce, cheese & spices. Simmer 30-40 minutes. Garnish with tortilla chips and fresh pico de gallo.

Pico: 2 medium diced tomatoes 

1/2 c. Diced onion

2 t. Fresh jalapeño 

2 t. Fresh cilantro

Pinch of salt

-Mandy

Tater tot Breakfast Casserole

INGREDIENTS:

2 lb hot breakfast sausage

• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

 Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. Bake uncovered for 60 - 70 minutes, or until eggs are set.
*usually takes 2 hours to bake
- Emmy’s college recipe

Janet's "Best Bread Ever"

1 pkg. or 2 Tb dry yeast                        1/3 C oil

½ C lukewarm water                        2 eggs, slightly beaten

2/3 C honey                                    3 7/8 C hot water

2/3 C powdered milk                        2 Tb salt

12 C flour        

                           

Dissolve yeast in water. In a large bowl, blend honey with the hot water.  Add milk, oil, eggs, and yeast.  Stir in 6 cups flour and salt.  Knead in remaining flour.  Knead until elastic, 5 - 10 minutes.  Place in a greased bowl, cover and let rise until doubled in size, about 1 ½ hours.  Punch down.  Separate into 4 or 5 loaves.  Shape, place in greased 9 X 5 (4) or smaller (5) loaf pans and let rise until double.  Bake at 350  35 - 50 minutes or until sides are a very light brown.  Baste top with butter to give a soft crust.

Submitted by: Gina

Slow Cooker Potato Soup

6 cups diced, peeled potatoes
5 cups water
2 cups diced onions
1/2 cup diced celery
1/2 cup chopped carrots
1/4 cup margarine or butter
4 tsp. chicken bouillon granules
2 tap. salt
1/4 tap. pepper
12-oz. can evaporated milk
3 Tbsp. fresh chopped parsley (I left this out because I'm not a fan of parsley)
8 oz. shredded cheese, Colby or cheddar

1. Combine all ingredients except milk, parsley, and cheese in slow cooker.
2. Cover. Cook on high 7-8 hours, or until vegetables are tender (only took my slow cooker 6 hours).
3. Stir in milk and parsley. Stir in cheese until it melts. Heat thoroughly.

Submitted by: Gina