mmmm....here's another...

{recipe & pic from ACCORDING TO KELLY}

chicken tortellini soup

9 oz. frozen broccoli

8 cups water

4 tsp. of chicken bouillon (i used 8 cubes)

3 cans chicken broth

1 can cream of chicken soup

2 cups cubed chicken (i added more, but i like a lot of chicken)

1 cup chopped onion

2 cups sliced carrots

2 cloves or tsp. garlic powder

1 tsp. basil1 tsp. oregano

1 package frozen cheese tortellini

mix everything together, except the cream of chicken soup, & bring to a boil. add the cream of chicken soup, heat and then serve.

delicious with some crusty italian bread!

Which soup do I want today?

It is rainy and cold today and soup sounds yummy....so now I just have to decide which one to make...don't these sound warm and yummy!

{recipes from Yummy Food 4 All}

Salsa Verde Soup
2 cans (7 oz. each) salsa verde
3 cups cooked chicken
1 can canelli or great white northern beans
4 cups chicken broth
1-2 tsp cumin
1 can cream of chicken soup (also delicious with sour cream instead)
1/4 cup uncooked ricePlace salsa and broth in pot to boil. Add Cream chicken soup and cumin. Return to boil. Add rice and let simmer until rice is cooked. Add chicken and beans. Simmer for 10 mintutes.
* can serve it with shredded PepperJack cheese, avocado slices and tortilla chips.

OR

White Lightning Chicken Chili
(Pampered Chef Recipe)
3 cups cooked chicken, shredded
6 cloves roasted garlic
1 cup onion, chopped
1/3 cup fresh jalapeno peppers, seeded and chopped
3 cans (15 ounces each) Great Northern beans, drained, rinsed and divided
2 teaspoons vegetable oil
3 can (14 1/2 ounces each) chicken broth
2 Tablespoons Pantry Southwestern Seasoning Mix
1/4 cup lime juice
1 Tablespoon cornstarch
1 Tablespoon cold water
1/4 cup fresh cilantro, snipped
1. Chop onion and jalapeno peppers using Food Chopper.
2. Drain 1 can of beans using 1-Qt Colander. Transfer to 1 3/4-Qt. Colander Bowl. Gently squeeze garlic from papery skins into beans in bowl; mash using Nylon Masher. Drain remaining 2 cans of beans and set aside.
3. Heat oil in Generation II 6-Qt. Dutch Oven over medium heat. Add onion and jalapeno peppers; cook 4-5 minutes or until onion is tender. Add chicken, mashed bean-garlic mixture, whole beans, chicken broth, Seasoning Mix and lime juice. Bring to a boil; reduce heat and simmer 25 minutes.
4. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chili and continue cooking 5 minutes, stirring constantly.
5. Snip cilantro wth Kitchen Shears; stir into chili just before serving. Ladle chili into soup bowls using Nylon Ladle.
Yeild: 8 servings
Kitchen Tips:For chili with more heat, substitute 1/3 cup chopped, canned hot nacho slices for the jalapeno peppers.Substitute 1 1/2 teaspoons ground cumin for Southwestern Seasoning Mix, if desired

Symphony Cookies

{recipe& pic from The Sisters Cafe}


Symphony cookies
submitted by Brittany
1 c butter
3/4 c brown sugar
1 small box of instant vanilla pudding (or chocolate)
1 tsp vanilla
2 eggs
2 1/2 c flour
1 tsp baking soda
1 large Symphony bar (with toffee bits), chopped
Cream butter, sugar, pudding mix, and vanilla until light and fluffy. Add eggs and beat until creamy. Combine flour and baking soda. Add to butter mixture, stirring until combined. Stir in chopped chocolate. Drop by spoonful on ungreased cookie sheet. Bake at 375 degrees for 9-10 minutes. Cool on rack.

Choc. Chip Toffee Bars

These look absolutely amazing! I can't wait to try them! Is there a problem with having dessert for every course at a Valentines dinner party?♥ {recipe & pic from} The Sisters' Cafe

Chocolate Chip Toffee Bars
2 1/3 c. flour
2/3 c. brown sugar
3/4 c. butter
1 egg, slightly beaten
1 (12 oz.) pkg. chocolate chips
1 c. chopped nuts
14 oz. sweetened condensed milk
10 oz. Skor toffee bits
Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 c. chocolate chips and all of nuts. Reserve 1 1/2 cups of this mixture and press remaining into a greased 9x13 inch pan. Bake for 10 minutes at 350. Pour milk over hot crust and top with 1 1/2 cups toffee bits. Sprinkle remaining crumbs over top plus remaining chips. Bake 25-30 more minutes. Top with remaining toffee bits.

♥ Shaped Pancakes

{recipe & pic from} make and takes

LOOK now we can all cook like Martha....these look so cute for VDAY! I thought it would be fun to add choc. chips or m&m's to make it special!

Best Quick Pancakes (Martha)

2 T. melted butter

1 C. flour
2 t. baking powder
½ t. salt
2 T. sugar
1 large egg, lightly beaten
1 C. milk
Heat griddle to 375 or medium heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 T. melted butter; whisk to combine. Cook