ENCHILADA SOUP

I had company coming for lunch this week.  We finally have some cold weather here on the Gulf Coast so soup was on the menu.  This recipe is from someone who I worked with who always had a Christmas party at his home.  His wife would make a huge roasting pan of this to serve.  The soup is delicious and adding all the toppings makes it even better.  I also had avocado slices and lime wedges but didn't get them in the picture.

ENCHILADA SOUP

2 to 3 cups cooked chicken cut into pieces (can use rotisserie or just boil about 3 chicken breasts with seasonings in the water)

2 cans chicken broth

1 pound Velveeta cheese (use Mexican flavored if desired)

1 stick butter

1 medium onion chopped

1 can green chiles

1 can Old El Paso Red Enchilada sauce

1 can Cream of Chicken Soup

Seasonings to taste, chili powder, cumin, garlic powder, etc.

I added some drained black beans and frozen corn to mine, but that is just a suggestion.

Sauté onion in butter until soft.  Add all ingredients in crock pot or on the stove top.  Cook until cheese is melted and hot.  Serve with tortilla strips, cilantro, chopped jalapenos, shredded cheese, avocado slices and lime wedges.  Anything you like.  This makes quite a bit but because of the cheese I do not think it will freeze well.  

MOUNDS CHOCOLATE BALLS

Another new treat we tried while visiting my sister.  I found this recipe on Pinterest.  Of course, like anything in Texas, we added pecans which made it similar to Almond Joy.  You could leave out the nuts or use almonds and make it an Almond Joy.  For the record, I do not like dipping things in chocolate.  It is a messy job and not an easy task to make look nice.  They tasted really good though.

MOUNDS CHOCOLATE BALLS

1 stick butter, melted

2 cups powdered sugar

3 cups shredded coconut

1/2 cup chopped pecans (optional)

1 16-ounce bag chocolate chips (we used milk chocolate, but semi-sweet would be good too)

Melt butter.  Add powdered sugar and coconut and stir well to blend together.  Add nuts if using.

Roll into walnut-sized balls and place on a cookie sheet.  Place in refrigerator to chill.  Melt chocolate chips.  Dip chilled balls into chocolate and place on parchment paper to harden up.  

PECAN PRALINE CRUNCH

A recent visit to my sister for Thanksgiving.  We got a head start on getting her Christmas goodies done while I was there.  I'm always looking for something new to try for Christmas treats and this looked like a really good one.  I believe it will become a favorite.

PECAN PRALINE CRUNCH

1 family size box of Crispix cereal

4 cups pecan halves

1 cup packed light brown sugar

1 cup Karo syrup

2 sticks butter

1 teaspoon baking soda

1 teaspoon vanilla

Empty box of cereal into a large roasting pan.  Add pecans and stir together.  Preheat oven to 250 degrees.  In a saucepan put brown sugar, Karo syrup and butter.  Bring to a boil.  Remove from heat and add baking soda and vanilla.  Pour over cereal and stir well.  Put roasting pan in oven and bake for 1 hour, stirring every 20 minutes (3 times).  Spread parchment paper on counter top and spread mix over to dry out and become crunchy.  Put into bags.