Vegetarian Tortilla Stew

Ingredients

• 1 (19 ounce) can green enchilada sauce
• 1 1/2 cups water
• 1 cube vegetable bouillon
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1/2 (16 ounce) can diced tomatoes
• 1 cup frozen corn
• 1/2 cup vegetarian chicken substitute, diced (optional)
• 4 (6 inch) corn tortillas, torn into strips
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste

Directions

1. In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

 A great soup for a quick lunch or add a green salad and some corn bread and you have dinner. Serve with sour cream, shredded Cheddar, and sliced green onions

http://bit.ly/phzSI7

Broccoli w/ Cheese Soup

Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1 (16 ounce) package frozen chopped broccoli
• 4 (14.5 ounce) cans chicken broth
• 1 (1 pound) loaf processed cheese food, cubed
• 2 cups milk
• 1 tablespoon garlic powder
• 2/3 cup cornstarch
• 1 cup water

Directions

1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
2. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
3. In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

http://bit.ly/oDRcJd

BLT Pasta Salad

Ingredients

• 12 ounces corkscrew-shaped pasta
• 1/2 cup milk
• 12 ounces lean bacon
• 3 medium ripe tomatoes, cut into chunks
• 1 tablespoon chopped fresh thyme
• 1 clove garlic, minced
• Kosher salt and freshly ground pepper
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 4 tablespoons chopped chives or scallion greens
• 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.
Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature

http://bit.ly/oqQiIm

Easy Apple Cobbler

Apple Mixture:

5 c. peeled, sliced apples
1/2 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 c. water
1 tsp. vanilla
1 tbsp. butter, softened

Combine first 7 ingredients; mix gently. Spoon into a lightly greased 9-inch square baking pan; dot with 1 tablespoon butter. Set aside.

Batter:

1/2 c. all-purpose flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. butter, softened
1 egg, slightly beaten

Combine batter ingredients; mix well. Spoon over apple mixture in 9 equal portions (batter will spread during baking). Bake in a preheated 375°F oven for 35 to 40 minutes. Yield: 6 servings.

http://jcp.is/qVQMKG

Raspberry Fizzler

This is a great  drink for the summer fun!!

Ingredients

• 1 1/2 cups raspberry juice
• 3 scoops raspberry sherbet
• 1/2 cup carbonated water

Directions

1. In a blender, combine raspberry juice, raspberry sherbet and carbonated water. Blend until smooth. Pour into glasses and serve.

http://bit.ly/r1m2hc

Strawberries Filled with Cream

I tried to make this extremely simple recipe about an hour ago and I must say...It was GGRREEAATT!!!

http://bit.ly/nECwdk

Brownie Pudding

Ingredients

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

http://bit.ly/ZkTdT