I’ve made this a few times now but kept forgetting to take a pic.  This recipe is crazy simple and crazy good!!!  Just throw it in the crockpot and it does it’s magic while you’re at work!

Chicken Tortilla Soup 

3 – large boneless, skinless chicken breasts
1 – can Rotel (I used the one with cilantro & lime)
1 – can Kernal Corn, drained
1 – can Black Beans, rinsed and drained
1 – 32oz box of Chicken Broth
1 – TBS Chili Powder
1/2 – TBS Cumin
1/2 – teaspoon Oregano
1/2 – teaspoon Salt
1 – 8oz Block of Cream Cheese
Tortilla Chips of your choice – I used “On the Border” & they were perfect!

Put everything in your crockpot EXCEPT the cream cheese – on low for 6-8hrs.  About an 30-45 min before you’re ready to serve – take out the chicken and shred or cut it in chunks.  Put it back in the crockpot and add the cream cheese (I cut it up).  The cream cheese will look like it’s bad, it kind of looks like bad cream in your coffee BUT don’t be alarmed – it’s fine and will melt down, just stir it in a few times.  You want to give the cream cheese that 30-45min cause it needs to melt down and it cools down your soup a bit.  Serve it up with shredded cheese, sour cream and tortilla chips.  You’ll be making this one again!!  😉

Panera Sourdough Bread Bowls in the frozen section at Sam’s club!!!  I think I need to go to Sam’s today! 😉

It was cold and rainy here last week and I felt like having some soup for lunch.  I found this at the store and it’s delicious!  I mean crazy good and they have are several different flavors, so far I’ve had 3 of them – “Campbell’s Slow Kettle” and they’re microwavable.  😉

Amie & Matthew came up last weekend for my birthday and to help me put up bead board on my closet & mudroom ceilings (pics next week).  I wanted to make us some breakfast sandwiches, which I’ve made in the past using bagels and just folding the egg over but this time I wanted the eggs to fit, like McDonald’s, lol.  I couldn’t find the metal egg rings in time so a friend found a suggestion on the internet – love!  They worked pretty good after the pan was a bit hotter.  The first one went all over the place, but once the pan heated up they stayed in their little “mason jar rings” pretty good.  Great idea, they were tasty and fit just like Mickey D’s.  Thanks Brucey for searching the internet.

It’s Palisade Peach time in Colorado, which means it’s time for “Peach Jam”!  Peaches from Palisade, Colorado are the best, so sweet and delicious.  This is my first batch made from City Girl Farms 😉  I always use the recipe for “cooked jam” from inside the Certo Liquid Pectin Box.  Super simple and works like a charm.

Ok, sooo this isn’t a recipe but it stilllllll wow’d me! Yummy and worth a try – “Skinny Girl” Sparkling Water & Pink Grapefruit is my favorite, so far!! 😉

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I decided to try a quiche over the weekend.  I love Quiche Lorraine and I’ve never made it, so I thought I’d give it a try.  It was very yummy and I actually eat it for dinner with a salad.  My Texas bestie (hi Robin) & I used to go to Mimi’s and get their Quiche & salad, theirs is very good as well and this reminds me of it.  Very simple especially when you cook your bacon in the oven!!!

Quiche Lorraine:
- 1 9" deep dish pie crust (I used Marie Calendar's frozen)
- 1 bunch green onions (or one sauteed onion)
- 8 slices cooked & crumbled bacon (I used thick cut)
- 1 1/2 cups shredded swiss cheese
- 3 eggs slightly beaten
- 1 1/2 cups half & half
- 1/4 teas salt & 1/4 teas pepper
- 1/8 teas nutmeg

Preheat oven to 350 degrees.  Take frozen pie crust out to thaw.  Cook bacon in oven as directed on package (yes it says right on the package) chop or crumble when done.  I chopped up the green onions & used all the stems and about 3/4 of the whites. In bowl mix, eggs with half & half.  Add salt, pepper & nutmeg, set aside.  Once crust is thawed, add bacon, onions & cheese (I mixed them up a bit).  The crust is pretty full but it will all fit.  Slowly pour the egg mixture over top.  Bake 40-50 minutes until crust is lightly browned and the middle doesn’t jiggle.  Let stand 5 minutes & enjoy!

It’s snowing AGAIN!!! So I thought I’d re-post my chili recipe! Perfect cold weather comfort food!

Homemade Chili

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Ok, I love these banners! Super simple.  I’ve tried to go step-by-step which may seem like a long process but seriously it’s really easy!

All you need is: 5 Fabric Quarters (Joanne's) = 25 flags 7x9
2 Packages Extra Wide Double-Fold Bias Tape(2 banners)
Thread

Here we go . . .

– open up your all your squares & press them in half lengthwise

– then cut them all in half, lengthwise

– line up your fabric on a cutting mat

– place your ruler or cutting guide at 7″ on the top and then 3 1/2″ at the point (your point is 1/2 the distance as your top measurement)

– cut your left side – then move ruler/cutting guide to the right and make your right cut

– continue to make cuts with a 7″ top & 3 1/2″ bottom – you’ll get 5 flags from each pattern

– stitch along the lengths of your flags (not the tops)

– I decided to continue stitching flags together & snipping them apart later (saves from stopping after every flag)

– leaving approx. 12″ at both ends of your bias tape, place flags inside the bias tape & pin

– for the wedding flags I decided to space them apart 6″ (cause the tent is 40′ wide) but you can place them corner to corner

– sew the entire length of the bias tape

– you’ll end up with 12 flags per banner tape if you place them corner to corner OR 7 flags per banner if you place them 6″ apart

Hopefully this all makes sense . . . if not, here is the original link which is super helpful too! http://www.yourhomebasedmom.com/fabric-pendant-banner-tutorial/

And remember it’s JUST a party banner!! Don’t make yourself crazy if your cuts aren’t perfect or your stitching is straight, (that was MY mantra, lol)