Easy Tortilla Soup

Our family loves Mexican flavors. Here's my take on Tortilla Soup. A few ingredients may not be conventional, but they're sure to please. I never have leftovers of this soup. My husband and children gobble this up along with a pile of freshly made quesadillas.

Mandy's Tortilla Soup

1 Tbsp. Extra Virgin Olive Oil
1 Onion, diced
2 garlic cloves, minced
1 32 oz. container chicken broth
1 14.5 oz. container diced tomatoes (Crushed are OK)
1/3 C. Salsa
1 15.5 oz. can corn, drained
1 15.5 oz. can Black Beans, drained
1 Rotiserrie Chicken, diced or shredded
1 avocado, diced
1 tsp. Cumin, or to taste
Salt and Pepper, to taste
2 Tbsp. Chopped Cilantro
Crushed Tortilla Chips
Lime Wedges
Sliced Green Onion

In soup pot, heat oil over medium heat. Add onion, cook until soft. Add garlic. Stir in chicken broth, canned tomatoes, and salsa. Bring to a boil. Reduce heat and simmer about 5 minutes. Stir in corn, chicken, black beans, cumin, salt and pepper. Heat through. Stir in cilantro and avocado. When serving, squeeze lime wedge in each bowl and garnish with wedge, green onions, and tortilla chips.

Nauvoo Potatoes

I'm always trying to find or create side dish recipes that please the entire family. Nauvoo Potatoes is one of those recipes. My mom made this recipe often throughout my childhood. I continue the tradition and make it for my own children. I usually try to make any recipe that I find "better," but not this one. It's perfect just the way it is. I hope you enjoy as much as I have!

Nauvoo Potatoes

5-6 Potatoes, Peeled, Diced, and Boiled
1 can Cream of Chicken Soup (canned or equivalent of homemade)
1 C. Sour Cream
3/4 C. Shredded Cheddar Cheese (a little more doesn't hurt)
1 stick butter, melted
1/4 C. chopped onion or green onion 

Salt and Pepper

Preheat oven to 350 Degrees. Mix Cream of Chicken Soup, Sour Cream, Cheddar Cheese, butter, and onions.  Add potatoes.  Season well with salt and pepper, to taste.  Spread in buttered baking dish. Bake for 30 minutes.

Party Time with Pina Colada Punch

When I plan for either of my daughters' birthday parties, I tend to go a bit overboard when planning the menu. I like to decide on a theme and create the party completely around it. Claudia decided that for her 4th birthday party, she'd like another princess party. Since we had princess theme once before, I wanted to make sure this one was different and special as well. I made a menu of all things "fancy." One of our fancy drinks was Pina Colada Punch. I filled a large punch bowl and had to refill it 3 times. Needless to say, it was a hit!

Pina Colada Punch

5 C. Pineapple Juice
1 liter 7-Up
1 15oz. can Real Cream of Coconut
2 Limes
Pineapple Sherbert, Optional


Chill all ingredients. Mix 2 C. of the Pineapple Juice with Cream of Coconut in a blender. Add this mixture to the remaining Pineapple Juice, 7-Up, and juice of 1 lime. Place scoops of pineapple sherbet on top. Slice remaining lime and garnish with lime slices. Serve over ice cubes or crushed ice. Enjoy!

Apple-licious Fruit Crisp

It's about that time again; It's Fall! Time for an array of colors amongst the leaves in the trees. Time to use apples when their flavors are incredibly intense and delicious. My particular favorite apple happens to be Honeycrisp. Any of your favorite apples and many other fruits will also be fabulous in this recipe, which happens to be THE BEST recipe for Apple Crisp that I've EVER had. In the past, I've bought a bunch of my favorite apples and made batches (and batches) of this filling. I'll fill freezer storage bags and pile them in the freezer, ready for an unexpected visitor, quick movie night treat, or forgotten get-together. Then simply, make the topping, crumble over the top, and bake. OR just make the recipe as is!


The BEST Fruit Crisp EVER

1 C. Sugar
3/4 C. Four, Divided
3/4 tsp. Cinnamon
4 C. Fruit, Chopped or Sliced
3/4 C. Brown Sugar
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/3 C. Butter, Melted

Preheat Oven to 350 Degrees. Combine Sugar, 1 Tbsp. Flour, and Cinnamon. Add Fruit and Toss. Place in buttered baking dish. Combine brown sugar, baking power, baking soda, and remaining flour. Stir in butter. Sprinkle over fruit. Bake 40 minutes at 350 Degrees or until topping has lightly browned. Serve warm with ice cream (Vanilla or Butter Pecan are my favorite with this) or fresh whipped topping, if desired.

**This recipe can have many variations. Be creative and try some of your own favorite flavors...Such as Apple with Cranberries (Fresh or Craisins), Peach, Blackberry, etc...Or even try adding your choice of nuts to the topping. Enjoy!