Slow-Cooker Chicken Tortilla Soup

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Directions

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Granola Cereal

12 cups old fashioned oats
3/4 cup veg. oil
2 cups brown sugar

Mix all ingredients in a large glass bowl.  (I use my hands to get it mixed really well.)  Bake at 350 degrees in the glass bowl for 20 minutes.  Stir after 10 minutes.  Cool and store in air-tight container.  Makes a great cereal for breakfast!

Granola

10 C old fashioned rolled oats

1 C wheat germ

1/2 lb shreaded coconut

2 C raw sunflower seeds

1 C sesame seeds

3 C almonds, pecans, walnuts or combination

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1 1/2 C brown sugar firmly packed

1 1/2 C water

1 1/2 C vegetable oil

1/2 C honey

1/2 C molasses

1 1/2 tsp salt
2 tsp cinnamon
3 tsp vanilla
**rasins nuts or fruit optional

Preheat oven to 300. In a large bowl combine first set of ingredients. Blend well. In a large saucepan combine second set of ingredients. Heat until sugar is disolved. Do not boil. Pour over dry ingredients, mix well. Spread into FIVE 9x13 baking pans. Bake 20-30 min stiring occasionally. Bake 15 min longer for crunchier texture. Cool. **Add raisins or fruit. Store in cool dry place for up to 6 months.
Makes 20 C of granola mix.

Walleye in Creamy Orange Sauce

2 tablespoons margarine or butter 

2 tablespoons finely chopped onion 

1 tablespoon all-purpose flour

2 teaspoons grated orange peel 

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

4-6 walleye fillets (1 1/2 - 2 lbs)

Heat oven to 300. Grease 13 x 9-inch baking pan. In small saucepan, melt margarine over medium heat. Stir in onion and cook until translucent.  Stir in orange peel, salt and pepper.  Stir in flour.  Blend in milk. Cook over medium heat, stirring constantly, until thickened and bubbly, about 4 minutes. Set aside.

Cut fish into serving-size pieces. Place in prepared pan. Pour sauce over fish. Cover with foil. Bake until fish flakes easily at thickest part, about 25-30 minutes. Garnish with orange slices, if desired.

Very Vanilla Cake

2 Sticks soft butter, plus enough to grease your bundt pan

1 1/2 Cups sugar

6 eggs

2 1/3 Cups all purpose flour

1/2 tsp baking soda

1 Cup plain fat free yogurt

4 tsp vanilla extract

confectioner's sugar (optional)

Preheat oven to 350 and put cookie sheet in at same time. Butter or spray (use A LOT) bundt pan. Cream butter and sugar in mixing bowl until fluffy. Add eggs one at a time, along with 1 TBS flour for each egg. Fold in rest of flour and baking soda. Add yogurt and vanilla. Pour mixture into greased pan and spread evenly. Place cake pan on preheated cookie sheet and bake 45 to 60 minutes, until cake rises and is golden. After 45 minutes, insert knife to test; if it comes out clean, it is done. Remove from oven and let sit for 15 minutes. Gently pull cake away from pan edges, then turn out cake. Let cool, then dust with confectioner's sugar.  You can add strawberries and whipped cream. Pure heaven.

Wingers Sticky Fingers

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves.


For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a zip-lock bag with some of the sauce and shake it up until the chicken is completely covered in sauce). Serve with ranch or blue cheese dressing.

Turkey n Rice Casserole

I had some left-over turkey and I just made this up, but it was really tasty!  Makes good left-overs too!

1 cup cooked turkey cut into chunks
1 can cream of chicken soup
1 cup rice
1 1/2 cups water
1 broccoli head chopped
1 box stuffing, prepared as per instructions on box

Mix all ingredients except stuffing in a 13X9in pan.  Cover and bake 45 minutes at 375.  Add stuffing to the top and bake for 5 more minutes.