Chocolate chip toffee cookies

1/2 cup old-fashioned oats (finely chopped in food processor)

2 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking sods

1/2 tsp salt

1 cup soften butter

1 cup brown sugar packed

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

4 ounces English toffee candy (ie. Heath bar) finely chopped

1 (12 ounce)bag of chocolate chips

Preheat oven to 325. Mix the butter and sugars together until fluffy. Beat in the eggs and vanilla. Add flour, oats, baking powder, baking soda, and salt until just blended. stir in toffee and chocolate chips. Drop onto cookies sheets and cook for 15 mins then let them cool on the cookie sheet for 5 mins this will finish cooking them!

I love these cookies I think they are my favorite!

M'm! M'm! Good!® Tomato Cheese Bread

1 loaf French bread, cut in half lengthwise
1 can (11 oz.) Campbell's® Condensed Tomato Bisque Soup
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup chopped green onion
1 tsp. garlic powder

MIX soup, cheeses, onions and garlic powder. Spread soup mixture over bread to within 1/4" of edges.

PLACE bread halves on baking sheet. Bake at 400°F. for 5 min. or until cheese melts. Cut into slices.

Stawberry Soup

2 pints frozen strawberries (moderately defrosted)
2 cups plain yogurt (or any yogurt of your choice)
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water or ice cubes for a more smoothie like texture
1/8 teaspoon ground cardamom


In a blender, combine the strawberries, yogurt, orange juice, sugar, (blend first without water and add accordingly if it is to thick) and ginger or cardamom (spice). Puree until well mixed. Chill and serve.

Can even be frozen into Popsicles!

Mushroom Barley soup

1 cup barley

3 cups water
1 1/2 tablespoons olive oil
2 onions, chopped
1 carrot, thinly sliced
2 stalks celery, thinly sliced
2 (10 ounce) packages sliced mushrooms
5 cups beef broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Bring the barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Meanwhile, heat olive oil in a large saucepan over medium heat, stir in the onions, carrots, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in mushrooms, and cook 5 minutes more.
3. Pour in beef broth, and bring soup to a simmer over medium-high heat, then reduce heat to medium-low, and continue simmering 15 minutes. Stir in barley, and season with salt and pepper before serving.

If you like more veggies than it calls for feel free to add more!

Chicken and Pastrami

My mom made this alot when I was growing up, I love it!

4 boneless skinless chicken breasts
2 10oz. cans of cream of mushroom soup
1 package of Lipton onion soup mix
3 Tbsp sour cream
1 package of sandwich sliced pastrami (optional, I have also used ham)

Combine Cream of mushroom soup, Lipton onion soup mix and sour cream in mixing bowl. Mix until smooth.

Defrost the chicken if frozen. Layer the bottom of an ungreased pan (I use a 9 inch brownie pan) with sliced pastrami. Then add your uncooked but thawed chicken breasts. Layer the top of chicken with pastrami. Pour the soup mixture on top of chicken and pastrami and spread throughly. Cover with tin foil and bake at 350 for 30 min.

This is really good for a Sunday dinner. If you are serving mashed potatoes or white rice you will already have a delicious gravy from the soup mix.

Pasta Enchilada Soup

This recipe is super easy to make and most all of it comes from a can or package. A quick dinner if you're in a hurry and there is always leftovers. It's super tasty and low in fat and calories. :)

3 cans (or 48 ounces) chicken broth (I always use low-sodium bullion cubes)
1 can (4.5 oz.) green chilis, chopped
2 cans cream style corn
20 oz. red enchilada sauce
10-20 oz. canned chicken (totally optional, but I think it tastes much better with)
5 oz. vermicelli (I used angel hair pasta) broken into 2" pieces.
1-1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp oregano

In heavy pan, combine broth, corn, sauce and chilis; mix well; bring to a simmer. Add remaining ingredients and heat till pasta is tender. Serve with corn chips (fritos!), grated cheese, sour cream, black olives and cilantro.

Chicken Chimichangas

These baked chimichangas ROCK. They're super quick (if you used canned chicken. I LOVE canned chicken).

2 1/2 C chicken, cooked and shredded
2/3 C Picante sauce or salsa
1/3 C Green onions, sliced (I never use these)
1 1/2 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
8 Flour tortillas
1/4 C melted butter
1 C grated cheddar cheese

Garnish
Guacamole
Sour Cream
Salsa

Combine chicken, sauce, onion and spices in pan. Simmer 5 minutes or until liquid is almost evaporated. Brush one side of flour tortilla with butter. Place heaping Tbs of chicken mix on buttered side of tortilla. Add dob of cheese. Roll and place seam side down in 9x13 inch pan. Bake at 475 for 13 minutes. Top with guacamole, sour cream and salsa.

Please join me!

I was inspired to start a recipe blog. Not only because of a very delicious looking post I came across concerning some very yummy looking cinnamon rolls, but that was very inspiring. Just like the author of the cinnamon roll post I want to start collecting and have been asking my mother for recipes that she has used while I was growing up. It got me thinking that I should start a recipe blog I want everyone to be able to post their recipes so that we can all share. The only way I see of doing this is if you all submit your e-mail addresses to me and I will add you as an author on the blog. I have never done this before but I think that is how everyone will be able to post their recipes. I really want to start collecting and trying new recipes, I feel like I prepare and eat the same things all the time! I know that you all probably have some awesome recipes that you invented, came across, or got from your moms. So I hope that everyone who is up for it will contribute their stuff!

Jessica