Pumpkin Cheescake--in a Jar!

I am always on the look out for desserts that are easily transported and shared. This is is the delicious answer to my problem. Nothing better than your own little dessert in a jar! This is a delightful combination of cheesecake and pumpkin pie. I have made it twice in the last 2 weeks--it is that good. Try it - it is a perfect portion of wonderful!

Pumpkin Cheesecake in a Jar
Chocolate Crust
6 chocolate graham crackers
1/3 cup pecans
2 tablespoons sugar
3 tablespoons melted butter
Break chocolate graham crackers and put in bowl of food processor, add pecans and process until coarse crumbs. Add sugar and melted butter and process until fine crumbs.
Put 2 tablespoons of crumbs in the bottom of 7 jelly jars (4 ounces). I used a Tart Tamper to compress crumbs.

Pumpkin Cheesecake Filling
8 ounces cream cheese--softened
1/2 cup sugar
2 tablespoons dark brown sugar
1 cup pumpkin puree
1 egg--lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Whisk together ingredients for filling. Pour into jars. Put a kitchen towel in the bottom of a large roasting pan add about 1/2 inch of hot water. Place the filled jars on the kitchen towel, this will keep the jars from sliding around. Bake at 350 for about 40 minutes or until a thin knife inserted near the center comes out clean. Remove from water bath and cool completely. Serve with whipped cream or ice cream.

Recipe inspired by Soup Addict
Try these other recipes from Everyday Insanity--they are all delicious!
1 year ago------Harrison's Favorite Scalloped Potatoes
2 years ago-----Pumpkin Bars
3 years ago-----Chocolate Chip Pumpkin Bread
4 years ago-----Baked Potato Soup

Salted Caramel Cashew Popcorn

Jill is always looking for a new popcorn recipe. Her treats are a hot item at holiday boutiques--they sell fast. Tasty treats and festive packaging, a perfect combo. She wanted a Salted Carmel Cashew Popcorn recipe. She checked out several recipes that all had good qualities but the winner was actually a mistake. And she liked it, I like it and I think you will like it too!

It starts out with1/2 cup of air popped pop corn. We like to use Mushroom Gourmet Popping Corn from Just Poppin. Heat your hot air popper for a least a minute. Quickly turn unit off, add popcorn and turn back on. It will give you 12 cups of beautiful popcorn. Make sure you shake the popcorn and get all the un-popped kernels out. You don't want to break a tooth.

Salted Carmel Cashew Popcorn
1 1/2 cups cashews, halves and pieces
12 cups mushroom popcorn
1 cup butter
2 cups brown sugar (14 ounces)
1/2 cup light corn syrup
2 teaspoons sea salt
Heat your oven to 250. Spray a large roasting pan or cookie sheet with Pam.
Mix together the popcorn and cashews in a very large bowl
In a medium size heavy saucepan melt the butter, brown sugar, Karo and salt. Stir continually on medium heat until mixture comes to a good boil. Lower heat and let caramel boil gently for 5 minutes without stirring. Immediately pour hot caramel over pop corn and cashews, stir, stir, stir. Spread on cookie sheet or roasting pan. Bake at 250 for 30 minutes stirring every 10 minutes. Quickly dump caramel corn on a kitchen surface that has been covered with parchment paper and sprayed with Pam. Spread popcorn.

 Let it cool and dry and then get it in bags quickly. It is so yummy--one (with as little will power as I) must give it away quickly. It will make someone very happy! Put it in a cute tin or a cello bag, tie with a ribbon and make someones day.
Thanks Jill, this recipe will be put to good use!

You may also like:
One year ago-------Pepper Jelly another great Christmas gift.
Two years ago------Pumpkin Muffins with White Chocolate Chips
Three years ago----Candise's Cherry Comfort Bars
Four years ago------Baked Potato Soup--a family favorite.

It's a Miracle!

I like lists - and I have an action packed one to share with you today.  Things have been quiet here at Everyday Insanity.  Here are a few reasons why, as well as a miracle I'm thrilled to share!

1.  My laptop died - just 2 short months after my 3 year Geek Squad Guarantee expired.  Go figure. Blogging without a laptop is nearly impossible!
2.  I purchased a new laptop and left the old, very dead computer at Best Buy. 
3.  The new laptop has Windows 8, which is a whole new world.  You can teach an old dog new tricks, but it takes a long time.
4.  While I'm lost in a sea of my own data Best Buy calls; my old laptop is ready for pickup.  After The Geek Squad worked their magic and cleared 500 bugs and a few crumbs it is running like new!  Now I have a laptop to use while I learn Windows 8.  As miraculous as that is, it is not the miracle I've been excited to share!
5.  The first week of October we anticipated company - we do so love it when our children come home!  A son, his wife, and their darling children from Las Vegas, a daughter coming from Illinois for a photography conference, and a daughter and her family from Idaho.  These visits include good food, much laughter, and many late nights.  However this weekend also included an unexpected, and very welcomed addition!
6.  And now the list can end, and the story can begin...

You may have noticed the button on my sidebar, "Jarom & Candise - Hoping to Adopt".  Candise is my oldest daughter.  She and her husband adopted their daughter, Eliza Jane, seven years ago.  She is a bundle of energy and keeps us all smiling!  Adoption has its ups and downs - and Jarom and Candise have graciously ridden the roller coaster for many years.

On the morning of October 2, the day before they were scheduled to come to my house to visit, Jarom and Candise sent their daughter off to school, and had a discussion about a "to-do-around-the-house" list.  Jarom is a BLM employee, and it was his first full day of furlough.  Little did they know their "to-do" list would drastically change!  About 9:15 their adoption caseworker called and said, "You have a baby girl at the hospital, get here as quickly as you can and bring a car seat!"  The conversation contained little more than that.  They were at the hospital down the street in record time and found themselves meeting an amazing birth mother, and then a beautiful little girl that had been chosen to join their family.  Jarom left the hospital to get Eliza Jane from school - the birth mother wanted to meet her as well!  A short time later Eliza Jane called me, I was surprised to hear from her, as it was the middle of a school day, "Nana, we just went to the hospital."  I thought that perhaps she had broken her arm on the playground.  "We have a new baby sister!" 

And just like that our world turned upside down in the best possible way.  I wanted to hop in the car and get to Idaho - but my other children were en route to my house!  Jarom and Candise decided to keep with their original plan and joined us all in Utah, with a brand new newborn.  And how lucky we were that the photographer daughter Amber Linderman was in town and able to capture some beautiful images of our precious new grand daughter, Annie May. (It was so hard to choose a few images to share - there are some sweet photos of Annie's newborn toes on Amber's Facebook page!)

Photo by Amber Linderman Photography

Photo by Amber Linderman Photography

Photo by Amber Linderman Photography

So again I am reminded of why we named this blog Everyday Insanity. This wonderful family of ours can get pretty insane at times!  Even as I post this I'm awaiting news of the arrival of yet another beautiful granddaughter.  Life is grand!

Stay tuned for some yummy recipes--we still have to eat as we celebrate life's miracles!

Happy Birthday to a Wonderful Woman

Photo by Amber Linderman Photography

                                                                                   
Everyday Insanity has been a little quieter than usual for the last few weeks - and there will be a post about that in the very near future!  But today we need to stop and celebrate.  It is Cindy's Birthday!!!  If you know Cindy in real life you know how very kind and thoughtful she is.  If you are lucky enough to live near her - chances are she has stopped by your house with a homemade treat - packaged just right!  And if you don't live near enough for a treat drop off you may have been the lucky recipient of one of her fabulous care packages.

Cindy is not only my Mom, but one of my best friends.  I could (and do) spend hours with her and it never seems to be quite enough!  I live 3 hours away and visit as often as I can.  Being in her home always makes me happy - and I always leave wanting to be a better person.  She is a wonderful, wise mother and has an endless supply of parenting advice.  She has a genuine love for learning and is always reading - often several things at once!  She is creative and industrious and does hard things with class and style. Her grandchildren adore her and she adores them!

I could go on, and on, and on about her fabulous qualities.  They truly are many!  I'm grateful every day that she is my mother and I hope to be just like her when I grow up!!  I wish I was with her today - but I have no doubt she will be well taken care of by my dad.  We all quite adore her!

Happy Birthday Mom - I love you to the moon and back! If I was in town I'd make you a delicious batch of Black Forest Brownies!

My sister, Amber, was in town for a few days last week and took fabulous photos of us all!  Go "like" her page, Amber Linderman Photography, on Facebook! 

Photo by Amber Linderman Photography

Bleu Cheese Dressing

This deliciously creamy dressing was enjoyed even by my hubby who does not like Bleu Cheese. There a no big chunks of cheese just a wonderful flavor in a creamy dressing. This is good on a simple garden salad, with hot wings, on steamed veggies or on a baked potato. It just might be your new favorite dressing--move over Ranch! And it is easy.

Bleu Cheese Dressing
6 ounces bleu cheese
1/2 cup plus 2 tablespoons buttermilk
1 clove garlic, minced
1/2 cup plus 2 tablespoons sour cream
6 tablespoons mayonnaise
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Using a fork mash together the cheese, buttermilk and garlic. It seems impossible but after a few minutes it comes together. Add the remaining ingredients and chill. Enjoy--on many things!
Printable Recipe

Jalapeno Corn Chowder

It is officially 'Soup Weather' in Utah. We had our first skiff of snow this weekend. Hopefully we still have a few warmish days ahead. But I really cook soup year round--I just love it. I made this with fresh corn and it was delicious. If you can find fresh corn use it otherwise use home frozen corn or Costco frozen corn. Any way it will be delicious. A full 5 stars!

Jalapeno Corn Chowder 
6 slices bacon
1/2 diced onion
1 clove garlic
1/4 cup flour
4 cups chicken broth
2 potatoes, cubes (skins may be left on)
2 carrots, peeled and diced
1/2 jalapeno, chopped
3/4 teaspoon salt
1 teaspoon pepper
3 cups frozen corn
3/4 cup heavy cream
1 cup shredded Mexican cheese blend 
sour cream for garnish
Cut bacon into small strips. Place in dutch oven and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel lined plate
Remove all but 3 tablespoons of the bacon grease from the dutch over. Add the diced onion and allow to cook until translucent, about 10 minutes, add the garlic and cook about 30 seconds longer. Add flour, salt, pepper and stir to combine. Allow the mixture to cook about 3 minutes.
Stirring continuously, slowly pour in the chicken broth to avoid clumps from forming. Add the potatoes, carrots and jalapenos and bring to a boil. Once the mixture reaches a boil reduce heat to a simmer, cover and cook for 15 minutes or until potatoes are fork tender. Add the corn, heavy cream and cheese. Stir to combine. Allow the mixture to cook slowly for about 5 minutes until the cheese has melted.
Spoon into soup bowls and top with crisp cooked bacon and a dob of sour cream.
Printable Recipe

Recipe inspired by So Tasty So Yummy 
A blog full of yummy dishes that I need to get to know better!

Granola Bar Cookies

Each year Hubby hikes to the top of Mt. Timpanogos. It is an 18 mile round trip hike with some of the most beautiful scenery you will ever see. The weather is very unpredictable--but always amazing. Hubby went last week and hiked mostly in the clouds. I wanted to make a treat to add to his lunch--something more than a cookie but tastier than a protein bar. I found the perfect cookie, it is full of oats, dried fruit, nuts and a little white chocolate for fun. It is packable and delicious. It would be a great addition to a 'care package' for the starving college student. Or just hide a few in the freezer for those afternoon cookie cravings. Trust me--they are yummy.

Granola Bar Cookies or 11,752 Thousand Feet Cookies
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cup plus 2 tablespoons flour
1 1/2 cups old fashioned oats
1 cup dried fruit, I like a berries and cherries mix, chopped
3/4 cup chopped nuts
1 cup white chocolate chips
In the bowl of a mixer add butter and sugars, beat for 3-4 minutes till light, add eggs one at a time beating well after each one, add vanilla. Combine salt, spices, baking powder, baking soda, flour and oats. Add dry ingredients to mixer bowl and stir gently. Add dried fruit, nuts and white chocolate chips. Stir gently.
Bake on a parchment lined sheet pan at 350 for 9-10 minutes till just golden. Cool on pan for several minutes then remove to a cooling rack.
Printable recipe

 

Recipe from Cooking Classy

Chocolate Peanut Butter Cup Cookies

Chocolate and Peanut Butter is my all time favorite flavor combination. Just take a look at Peanut butter on my side bar. You will see Frosted Peanut Butter Cookies, Peanut Butter Temptations and Peanut Butter Surprise Cookies. This is just a start, which is the best?? Well they are all excellent so choose one and just enjoy. I am going to add another cookie to the mix. This is a rich chocolate cookie with tiny Reese's Peanut Butter Cups added. And they are delicious.

Chocolate Peanut Butter Cup Cookies
1 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup brown sugar
1/2 cup sugar
1/4 cup butter, melted
1/4 cup peanut butter
1 egg
1 teaspoon vanilla
2 tablespoons water
1 bag of Reese's Minis Peanut Butter Cups (8 ounces)
Mix together flour, cocoa, salt and baking soda--set aside. In the bowl of a mixer mix together melted butter  peanut butter and sugars until light. Add egg, vanilla,  water and mix together. Slowly add flour mixture. Add about 3/4 of the Mini's (I gave them a rough chop). Batter will be thick. Using a medium Pampered Chef Scoop, scoop  dough on a parchment lined sheet. Slightly flatten cookie and top with 1 or 2 Peanut Butter Mini's. Bake at 375 for 7-8 minutes or until cookie is set, do not over bake.
Cool cookie and enjoy with a tall glass of cold milk.
Printable Recipe
 I came across a new (to me) blog-- Mom on Time Out, I think I will visit there often. Thanks Trish for a great recipe.

Lemon Zucchini Bread

Well friends I have one last zucchini post for the year--I thought I was done but Roy dropped a couple of beautiful yellow zucchinis on my door step. This time of the year it is usually a drop and run--but I was a happy recipient. 
Lemon and zucchini are perfect partners. This bread combines the bounty of zucchini and the light refreshing taste of lemon. It is a match made in heaven. And if you happen to have 'yellow zucchini' the lemon will shine while the zucchini adds a wonderful moistness. This bread slices beautifully and has a wonderful crumb.  The glaze is a perfect finishing touch. I think you will make this bread often--even  if you have to purchase zucchini!
Lemon Zucchini Bread
In a small bowl rub the zest of one lemon into 2/3 cup sugar. It will smell wonderful.
In a large bowl combine:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In a bowl whisk together:
2 eggs (whisk till thick and lemon colored)
1/2 cup oil
1/2 cup buttermilk
juice from 1 lemon (2-3 tablespoons)
lemon zest and sugar mixture
1 cup grated zucchini
Pour wet mixture into dry ingredients and mix very gently just until combined. Pour into pans that have been sprayed with Bakers Joy or you can grease and flour your pans. This makes one large loaf or 3 smaller loaves. I have a Pampered Chef's Mini Stoneware Pan--it fills 3 of the 4 small pans. Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes then turn bread out onto a cooling rack. Cool completely.

Glaze with a mixture of:
1 cup powdered sugar
1/2 teaspoon Meringue Powder (this is optional, it helps the glaze harden)
zest of one lemon
pinch of salt
lemon juice until desired consistency
Combine and whisk until there are no lumps. Drizzle over cooled bread.
Printable Recipe
This is another yummy recipe from Jenn's blog Eat Cake for Dinner

Zucchini Orange Poppy Seed Bread

I am sure you still have access to Zucchini. This is a wonderful way to use your garden bounty. Our neighbor Roy is in charge of growing zucchini for our neighborhood, you really only need one person! Roy planted a yellow zucchini which was perfect for this bread. It was wonderful--I'll make it again, like tomorrow.

Zucchini Orange Poppy Seed Bread
 (or a combination of all my favorite sweet breads)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
2 large eggs
1/2 cup oil
2/3 cup sugar
1/4 cup fresh orange juice
zest from 1 orange
1/3 cup Greek yogurt
1 cup grated zucchini
In a bowl whisk together the flour, baking powder, salt and poppy seeds, set aside.
In a small bowl rub together the sugar and orange zest--this will smell wonderful.
In another bowl whisk the eggs until thick and lemon colored. Add the oil, orange juice and yogurt. Stir in the sugar/orange zest mix. Now add the zucchini. Add the wet ingredients to the dry ingredients and stir until just combined. Never over mix sweet breads--they get tough. Pour into greased pans--I use three small pans or you could use one large loaf pan. Bake at 350 for 45-50 minutes for a large pan, adjust time for smaller  pans. Cool in pans for 10 minutes then turn onto a cooling rack. When cool glaze/frost with:

Orange Glaze
1 cup powdered sugar
zest from a orange
orange juice to reach desired consistency
1/2 teaspoon meringue powder, optional--this will help glaze harden
Whisk ingredients together, use a small amount of juice adding more as necessary.
I like plenty of glaze or even frosting
Printable Recipe

Thanks Jenn from Eat Cake For Dinner. Jenn has a great blog--I go to her blog often when making my weekly menu. Check our her Favorites on her sidebar- some great recipes! 

Apple Cinnamon & Oatmeal Cookie with Cinnamon Frosting

Lady Behind the Curtain Monthly Challenge
This months Behind the Curtain Challenge was to use Apples and Cinnamon together. I had so many ideas--so little time. So I went with what else but a cookie. This is a basic oatmeal cookie with some yummy add-ins: cinnamon, nutmeg, chopped apples and walnuts. What an amazing combo! Now, the cookie was excellent as is. But I have a difficult time with 'as is'.  I made a small batch of cinnamon butter cream frosting. Amazing. Cookie on steroids. I think you will love this. Thanks Cheryl for an fabulous challenge!

Apple Cinnamon & Oatmeal Cookies with Cinnamon Frosting
1/2 cup soft butter
1/2 cup granulated sugar
1/2 cup dark brown sugar (3.5 ounces)
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon each: baking powder, baking soda, salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg--freshly grated
1 1/2 cups baby oats
1 medium apple, peeled, cored and chopped--I used my Pampered Chef Chopper--it made nice small apple chunks, mix apple with 1 teaspoon fresh lemon juice
3/4 cups chopped walnuts--again I used the PC Chopper It makes quick work of anything chopped

Mix butter and sugars in Kitchen Aid and beat for about 3 minutes, add egg and vanilla and beat another minute.
Combine flour, baking powder, baking soda, salt and spices; stir well and add oats. Combine. Turn mixer down to low and sprinkle in dry ingredients, very gently combine. Don't over mix. Stir in apples and nuts.
Line sheets with parchment paper. Using a medium Pampered Chef Scoop scoop portions of dough on cookie sheets. You should get about 24 cookies.
Bake at 350 for 13-15 minutes. I liked my cookie more done than less. Choose your favorite!
When cool swirl with:

Cinnamon Butter Cream Frosting
1/4 cup softened butter
1 1/2 cup powdered sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
2-3 tablespoons cream
pinch salt
Mix together in a bowl. Swirl on cooled cookies.
Printable Recipe
Inspired by Joy the Baker 

Brown Butter Snickerdoodles

Hubby's favorite non-chocolate, non-nut cookie is a Snickerdoodle. Now you must know that Snickerdoodles and I do not get along. About 50 years ago (yes 50) I was a member of the Busy Bees 4-H club. It was time to make something for the fair. I chose Snickerdoodles, a cookie we had learned to make that year.
The details are bit fuzzy but it went something like this: I was measuring the dry ingredients and some how put in a tablespoon of salt instead of 1/2 teaspoon. I was ready to dump it and start over but my ever frugal mother had a better idea. If we 6 timed the recipe it would work. So needless to say I made one large batch of Snickerdoodles, I made them in a huge dish pan, and cooked Snickerdoodles for days. I made enough Snickerdoodles to last a life time. Poor hubby.
Then a Snickerdoodle recipe caught my eye. Brown Butter Snickerdoodles--I'm ready to take the plunge. So I browned my butter--a smell that is out of this world, and quickly made just one batch. They were amazing! I will make them again. The Snickerdoodle curse is over.

Brown Butter Snickerdoodles
2 3/4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tarter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 sticks butter (1 cup)
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla
1 tablespoon plain Greek yogurt

For rolling mixture
1/4 cup sugar
2 teaspoons cinnamon

Whisk together the flour, baking soda, cream of tarter, 1/2 teaspoon cinnamon and salt in a bowl. Melt butter in a sauce pan over medium heat. Heat till the butter foams and begins to turn brown. Stir constantly and watch closely. You want brown butter not black. Carefully pour butter in a bowl to cool.
With an electric mixer mix the butter and sugars until blended. Beat in the egg, egg yolk, vanilla and yogurt until combined. Turn the mixer on low and slowly add the flour mixture, beat until just combined.
Chill dough--you want it to be firm enough to roll into balls. Mix together the sugar and cinnamon. Roll the dough into balls and then roll in the cinnamon sugar mixture. Place on parchment covered sheet pans. Bake at 350 for 8-11 minutes or until the edges of the cookie begin to turn golden brown. They will look underdone in the middle but will set up as they cool. If you want crispy cookies cook 2 minute\s longer. Enjoy! Recipe from Pretty Peas.
Printable recipe

One Year Ago------Witchy Pillow
Two Years Ago----Pizza Loaf
Three Years Ago---Peanut Butter Cookies
Four Years Ago----Zucchini Spice Cupcakes

Not So Ordinary Potato Salad

Potato Salad is a picnic staple. I have made it for years just like my mother did. Potatoes, boiled eggs, celery, onion, mayo, mustard and a little pickle juice. It was always fine but turned out a little different each time. We never had a recipe; I do like recipes, quality control (I just might be a little controlling--when it comes to food).
So my assignment was a salad--potato. Boring. I have a macaroni salad that I love so I morphed the two salads and came up with one yummy Potato Salad-- A Not So Ordinary Potato Salad.
This is delicious--it just might become your new favorite potato salad (don't tell Grandma)!

Not So Ordinary Potato Salad
5 pound boiled potatoes, Yukon Golds are the best, but reds work too, don't overcook, cool, dice
1/2 cup roasted red pepper, chopped
1/2 cup black olives, chopped
1/2 cup sweet/spicy pickles, chopped I like Famous Dave's
1/2 cup celery, chopped
1/2 cup green onion, sliced
1/2 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 to 4 tablespoons of milk, cream or pickle juice--to thin dressing
Garnish with 1/2 cup chopped fresh parsleyI like to chop the veggies with my Pampered Chef Chopper--it makes quick work of the chopping. Just don't over chop!! Mix together the mayo, red wine vinegar, sugar, salt, pepper and milk and/or pickle juice to thin. Dice the cooled potatoes, add the veggies and gently stir in the sauce. Check to see if or salt and pepper is needed. Chill, top with parsley. Serve well chilled. The cold salad can sit on the serving table for about 30-45 minutes. Then get it back in the iced cooler so you can safely enjoy the leftovers--if there are any. This salad is a winner. Great for your Labor Day Picnic.
Printable Recipe

Crock Pot Chicken Fiesta Soup

Fall is coming--that means soup. Actually I eat soup all year round, it is just too good not to enjoy weekly. This soup is quick to assemble, just dump ingredients in your Crock Pot, run errands, watch a soccer game or read a good book and soon dinner is ready. When your family walks in the door they will know that dinner is not far off. My mother taught me to always set the table early (even if dinner was a ways off), family members would see the set table ad assume dinner was right around the corner! It works I know.
I love this soup because it uses a Crock Pot and has many variations. Add or subtract ingredients to meet your family's likes. It can be gluten free. Make it your way--and enjoy!

Crock Pot Chicken Fiesta Soup
1 pound chicken tenders (they can be frozen)
6 cups chicken broth
3/4 cup chopped onion
2/3 cup chopped red or green pepper
1 jalapeno pepper, diced
2 cups froze corn--use fresh corn cut off the cob if available
1 15 ounce can Petite Diced Tomatoes, drained
2 cloves garlic, pressed
1/4 teaspoon chili powder
1 1/2 teaspoons salt--divided
1 teaspoon pepper--divided
Place first nine ingredients in a Crock Pot, add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cover and cook on high for about 4 hours or low for 6 hours. Do not

over cook--the chicken will be come dry and chewy--not good. Remove cooked chicken tenders from the pot and place on cutting board. Slice, dice or shred the chicken, season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. This makes the chicken taste awesome!!
Now comes the fun part. Place the large bowl of soup in the middle of the table. Surround it with various bowls of toppings. You may include the diced chicken, minced cilantro, fresh lime wedges, grated jack cheese, sour cream, cooked rice, cooked orzo, sliced green onions, sliced olives, diced avocados, tortilla strips etc. See how much fun this soup can be. You really can have it your way!
It would be great for a party, everyone could bring a topping or two--the hostess makes the soup. This soup is so versatile I am sure you will have fun with it--and yes, it is delicious! This recipe was inspired by Baked By Rachel
Printable Recipe

Other Recipes You Might Enjoy
1 Year Ago--------Oatmeal Fudge Bars
2 Years Ago-------Frosted Pumpkin Chocolate Chip Cookies
3 Years Ago-------Creamed Potatoes and Peas
4 Years Ago-------Crispy Party Bars

Hoisin Noodle Dish--with Shrimp

This dish was amazing--so amazing that I made it twice in a week. The leftovers are also delicious, a plus when there are just two. With a little advance prep this dish comes together quickly. Make the sauce early in the day--it keeps several days in the fridge. Prep your veggies, put them on a pretty plate and refrigerate.
When it is time to eat soak the rice noodles for 8 minutes and cook the shrimp for 3 minutes. That's really all there is to it. I'm sure it would be good with pork or chicken. We love that it is a gluten free dish.
Try it and prepare to be amazed.

Hoisin Noodle Dish--with Shrimp
1/2 cup soy sauce or Tamari (it is gluten free)
1/3 cup water
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon fresh lime juice
3 cloves garlic, pressed
1/2 teaspoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter
6 ounces thin rice noodles
3/4-1 pound shrimp, peeled and deveined
Grated carrots (I use a julienne peeler)
Chopped green onions
Chopped peanuts
Chopped cilantro
Chopped red pepper
Combine first 10 ingredients and whisk together--refrigerate. Prepare garnishes, Prepare the rice noodles according to package directions or pour boiling water over noodles let sit for about 8 minutes. Drain noodles.
Heat a large non stick skillet over medium heat. Pat the shrimp dry and season on both sides with salt and pepper. Cook the shrimp with about 1/3 cup of the sauce. Shrimp cooks in about 3-4 minutes, flipping once. Stay focused on this task--overcooked shrimp is not so good. Scoop the sauce and shrimp onto a plate and set aside.
Drain the noodles and add them to the hot skillet with most of the rest of the sauce--save some sauce for drizzling. Cook 3-4 minutes until the noodles have soaked up most o the sauce and become more tender.
Add the shrimp and heat through.
Serve the noodles and shrimp--put out your plate of veggie garnishes. Let each person add their own toppings. Add extra sauce if needed.
Printable Recipe
Inspired by Mel's Kitchen Cafe--a place I go very often if I need a new tasty recipe