Mikaela's Chocolate Peanut Butter Cup Cookies

Thursday, December 16, 2010

Quinoa and Black Beans

SO I have been looking and trying different quinoa recipes and have been disappointed with past recipes. THIS recipe however, was delicious. I love quinoa, black beans and corn so this was one of my favs.

1 tsp olive oil
1 onion chopped
3 cloves garlic chopped
3/4 cup vegetable broth
1 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper to taste
1 c. corn
2 cans (15oz) black beans
1/2 cup chopped cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic and saute till lightly brown. Mix quinoa into the sauce pan and cover with vegetable  broth and add cumin, cayenne, salt and pepper and bring to boil. Reduce heat and  Let simmer for 20 minutes.

Stir in corn and simmer for five more minutes. Then add black beans and cilantro. YUm Yum Yum! This was a hit in our home.

Grandma's Carmels

This was my first time making candy and I have to say that I wouldn't do this again without my Grandma haha. But it was fun and worth it for the carmels.

4 c. sugar
1/2 lb butter
4 c. whipping cream
3 c. karo light syrup
1 can evaporated milk (12oz)
1 c. chopped walnuts
2 tsp. vanilla

Mix all ingredients, except nuts and vanilla. Make sure you have a HEAVY pan atleast 7 quart size and a thick bottom. Cook over high heat, stirring it continuously until it starts to bubble. Turn down heat to medium high and keep stirring until candy thermometer reaches 242 degrees. This takes about 1 hour. After this add nuts and vanilla, mix well and pour into WELL BUTTERED 15x10x2 pan and let cool completely.

When carmel is cooled turn over onto cutting board and cut into small pieces. Wrap with wax paper. This makes about 5 lbs of carmels. YUM YUM.

Easy Crock Pot Toast with potatoes

3lb chunk roast
1/2 can beef broth
1 c. flour
1.2 tsp. garlic powder
1 med. onion
2 tbsp olive oil
1 bay leaf
dash of salt and pepper
three potatoes diced

Wash roast, season generously with salt and pepper and garlic powder. Coat with flour.

Place floured roast into an oiled skillet and brown slightly on both sides. While browning roast, add diced onions to skillet.

Transfer roast and onions to greased crock pot. Toss in whole garlic cloves and bay leaf. Pour 1/2 can beef broth over roast and add salt and pepper. Add potatoes on top and let it cook on high for 3-4 hours or low for 8-10 hours.

Monday, November 29, 2010

Paula Dean's Pumpkin Cheesecake

DE-LIC-IOUS is all I have to say...


  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Sunday, October 3, 2010

AMAZING Garlic Mashed Potatoes!

I wish I had a picture of my new creation but I don't because they were gone with in a blink of an eye. These are really garlicky which means that Josh and I LOVED them. Here are the ingredients:

5 Large potatoes peeled and steamed
2 tablespoons butter
1/2 cup sour cream
2 cloves garlic crushed
1 teaspoon salt
pepper (pinch)

After the potatoes are steamed well, beat them in the kitchen aid till they are mashed up well. Make sure you scrap the sides of the bowl to get them all. Mean while, in a microwave safe bowl, melt butter, sour cream, and salt then mix into mashed potatoes. Add the garlic and Mix Away! Poof! You have the BEST GARLIC MASHED POTATOES EVER!! Then... Call me up on the phone and invite me over for dinner so I can enjoy them too. hehe. But make sure you make two batches cause I will need one for myself. :)

Monday, August 9, 2010

Vegetable Stir-fry

Vegetable Stir-fry is one of Josh and I's favorite meals. We eat this at least once or twice a month. Its yummy, and pretty easy to make.


Rice noodles
1/4 cup Teriyaki stir fry sauce

I don't even measure when making this. Just eye ball it and go to town! Cook your rice noodles and as those are cooking drizzle some olive oil on a large skillet and start steaming up those vegetables. When they are almost done add your noodles and sauce and mix them all together. Before I stopped eating meat, we used to add pepper bacon which added SO much flavor to this. Try it either way and I guarantee you will be satisfied. Plus you can add whatever vegetables you like, we add green pepper sometimes too.

Healthy Shrimp Tacos

These were TASTY! And easy to make.


Corn tortillas
2 Cups coleslaw mix
1/2 cup salsa
freshly chopped cilantro
grilled shrimp
Mrs. Dash Chicken seasoning
Olive oil

Mix coleslaw with salsa and add fresh cilantro. Drizzle a little olive oil on a skillet and heat it up. Cook the shrimp in the skillet with plenty of Mrs. Dash seasoning. Then make your tacos! We heated up the corn tortillas. SO easy and yummylicious!

Sunday, July 11, 2010

Our Favorite SuMmEr CoRn!!


1/2 cup unsalted butter
3-4 cloves garlic, minced
2 Tablespoons finely minced fresh parsely
4-5 ears of corn
salt and pepper, to taste

On the bbq: Melt the butter with ingredients. Cut some foil long enough to wrap the corn with. Drizzle butter over each ear of corn evenly. Then wrap foil around corn tightly. Place on bbq for 15 minutes, make sure you turn it at least once.

In crockpot: Do the same as above by drizzling the butter ingredients on corn and then wrapping tightly with the foil. Then in crock pot place an inch of water and put corn in crockpot and cook on high for 2-2 1/2 hours. or On low for 4-5 hours.


Healthy & Yummy Strawberry Smoothies

Yummy! This picture makes me want another one RIGHT NOW!

Blend the following ingredients:

2 cups fresh strawberries
1/2 cup ice or more, your choice
1 packet Truvia sweetner

*Truvia is a natural sweetener derived from the Stevia plant. DONT USE SPLENDA, it was created as rat killer. Truvia is the best 0 calorie NATURAL sweetener out there for you. Also if you cant stop drinking those sodas, try switching to SOBE Lifewater, all flavors are delicious and its zero calories!

Tuesday, May 25, 2010

Creamy Italian White Bean Soup

I Loved this soup!

1 tbsp olive oil
1 medium onion finely chopped
1 medium stalk celery chopped
1 garlic clove
2 cans white kidney beans (15 oz each)
1 can (14 oz) vegetable broth
1/4 teaspoon ground black pepper
1/8 teaspoon dried thyme
2 cups water
1 bunch spinach
1 tablespoon lemon juice
fresh parmesan cheese

In a 3-quart saucepan, heat oil over medium heat until hot. Add onion, and celery till tender. Add garlic and cook for 30 seconds while stirring. Add beans, broth, pepper, thyme, and water. Heat to boiling. Reduce heat and simmer uncovered for 15 minutes.

Meanwhile, trim stems from spinach.

With a slotted spoon, remove 2 cups bean and vegetable mixture from soup and blend in blender. Put back into soup when blended and bring back to a boil. Place spinach in soup and cook until wilted, about 1 minute. Stir in lemon juice and remove from heat. Serve with cheese on top if you like.

each serving is 1 1/2 cups. Each serving has 295 calories, 18 grams protein, and 5grams total fat and 945 mg sodium.


This is a DELICIOUS falafel!


2 1/2 cups garbanzo beans
1 tsp crushed coriander seeds
1 tbsp chopped coriander leaves (optional)
3 crushed garlic cloves
1/4 cup finely chopped parsley
1 tsp cayenne pepper
1 tsp ground cumin
1 tsp salt
1/4 tsp black pepper
1/4 cup flour
oil for frying

Grind beans in a blender or food processor until fine. Add spices and flour. Make small balls about 1 inch in diameter each and place on waxed paper. Heat oil for frying. Fry few balls at a time for 2-3 minutes or until golden brown. Drain on paper towel.

Stuff 3 falafel balls into pita bread, spread humus in pita, and stuff with any fresh vegetable salad of your choice.


This is a traditional Israeli dessert. Very unhealthy so you know it delicious! ;)


1 1/2 lb filo dough
1/2 lb peanuts, walnuts, almonds or mixture of nuts, peeled and chopped (I didnt use all 1/2 lb)
7 oz melted butter
1/2 cup sugar
1 tsp cinnamon

Topping: ( I did not use all of this either)
2 cups sugar
3/4 cups water
1 1/2 tbsp lemon juice
1/2 tsp cinnamon

Divide dough into 3 equal parts. Line a greased 10 1/2 x 13 1/2" pan with 1/3 of dough. Brush each filo sheet with melted butter. Mix nuts, sugar and cinnamon and sprinkle half on dough in pan. Cover with another layer of filo dough. Sprinkle remaining nuts mixture onto filo, then cover with final layer of filo.

Cut into diamond shapes but not all the way through. Pour remaining butter on top. Bake in pre-heated oven at medium-hot ( I did 350 degrees) for 45 minutes or until golden brown. Cut pieces through and allow to cool.

Topping: Boil all ingredients until thick and pour over slightly cooled Baklava. There is like two cups of this and I only used maybe 10 tbsp fulls. It turned out great!

Humus with Tehina

Again, Israel had the best tasting humus ever. Mine turned out tasty also but not as good as the REAL stuff.


1 cup canned garbanzo beans
5 tbsp lemon juice
2 crushed garlic cloves
3 tbsp olive oil
3 tbsp Tehini spread
3/4 tsp salt
1/2 tsp pepper

In a food processor or blender, blend the garbanzo beans until smooth. Then add all ingredients and blend again together. Taste and add more salt or lemon juice if needed.

Israeli Salad

This is a healthy and flavorful salad. Its easy and a winner.


2-4 cucumbers
4 large tomatoes
1 green pepper
1 red pepper
1 small onion
2 tbsp olive oil
1 tsp salt
1 tbsp lemon juice

Cut the vegetables into small pieces, add the rest of the ingredients and mix! yummy! This is delicious in pita bread with falafel.

Soft and Yummy Pita Bread

While in Israel, we ate lots of Falafels. Israel had the BEST pita bread ever. It was fresh and soft. I made some home made pita bread and it turned out well. I should have let it puff up a little more cause they were a little hard to cut like a pita pocket. I borrowed a recipe from another lady's blog.


Wednesday, April 14, 2010

Shrimp 'n' Black Bean Chili

This was another hit recipe! It was flavorful, healthy and only took about twenty minutes to make. I love meals that still taste good when I take them to work the next couple days and this one definitely won me over.


1/2 cup chopped onion
1/2 cup chopped green pepper
1 tablespoon canola oil
1 can (15 oz) black beans, rinsed and drained
1 can diced tomatoes, undrained
1 cup chicken broth
1/3 picante sauce
1 teaspoon ground cumin
1/2 teaspoon dried basil
1 pound cooked medium shrimp, peeled and devained
Hot cooked rice

In a large skillet, saute onion and green pepper in oil for 4-5 minutes or until crisp tender. Stir in beans, tomatoes, broth, picante sauce, cumin, and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice. Again this was a great dish to make! Looks fancy but was easy and very tasteful!

Easy Chocolate Pudding Fudge Cake

Is your mouth drooling from that photo yet? Well mine is! This is a crock-pot recipe so its easy and delicious!


1 package (6 servings) instant chocolate pudding and pie filling mix
3 cups milk
1 package (about 18 oz) chocolate fudge cake mix, plus ingredients to prepare mix

Coat crockpot with nonstick cooking spray. Place pudding mix in crock-pot and whisk in milk.

Prepare the cake mix according to package directions. Carefully pour cake mix into crock-pot on top of pudding mix. SO NOT STIR! Cover; cook on high for 1 1/2 hours or until cake tester inserted into center comes out clean. (Mine takes closer to 2 hours to cook)

Spoon into cup or onto plate, serve with whipped cream. Oh yes! EAT EAT EAT!

Monday, April 12, 2010

Spinach Quiche

This recipe came from my bridal cookbook that my Aunt Tami made for me. Also, this is one of her own recipes. It was very good, though I did not have a pie pan to use. Oh well, it still was delicious!

1 tbsp vegetable oil
10 oz package frozen, chopped, thawed, drained spinach
5 eggs, beaten
1/4 tsp salt
1 onion, chopped
3 cups shredded Muenster cheese (we used cheddar)
1/8 tsp ground black pepper

Preheat oven to 350 degrees. Lightly grease a 9 in pie pan. Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture is evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pan. Bake in preheated oven until eggs have set, about thirty minutes. Let cool for 10 minutes before serving.

Sunday, April 4, 2010

Mikaela's Tomato Mozzarella Casserole


1 lb. Dry Pasta (short, sturdy)
1/2 lb. Ground beef (I used turkey)
32 oz. Can crushed tomatoes
2 cloves garlic
1 Tablespoon Vegetable oil
2 teas italian herb seasoning
1/2 teas. salt
1/4 teas. sugar
2 cups shredded mozzarella cheese
1/4 cup Grated parmesan cheese

Cook pasta according to package in a large pot. Drain, reserving 1/2 cup of the cooking water. Put back in pot and set aside. In a 12" skillet, brown beef, then add minced garlic and cook until tender, but do not brown. Add tomatoes and simmer until slightly thickened, about 15 minutes. Stir in italian seasoning, sugar and salt. Add sauce to te pasta and toss, adding the reserved pasta water as needed to loosen sauce.

Preheat oven to 400 degrees. Spread 1/2 of the pasta mixture into an oiled 9x13 baking pan. Sprinkle 1/2 of each type of cheese over the top. Spread rest of pasta mixture, then the rest of the cheese. Bake for 20 minutes. Let cool for 5 minutes before serving.

Sunday, March 28, 2010

Stuffed French Toast from Mikaela's recipe Site

I got this recipe from Mikaela Ovenell. So I copied her directions here for you. The credit goes to her. These were an amazing breakfast for our 2 year anniversary. They are very filling and very delicious! 

6 oz. cream cheese, softened 
1/4 c. white sugar
1/4 t. cinnamon
pinch ground nutmeg
8 slices white sandwich bread 
4 Tbs. unsalted butter
1 c. whole milk 
1 large egg
2 t. vanilla extract
1/4 t. salt
1/2 c. all-purpose flour 

Mix the cream cheese, 2 Tablespoons of the sugar, cinnamon, and nutmeg together in a small bowl until smooth. Wrap tightly and refrigerate until chilled, about 20 minutes. 
Meanwhile, adjust an oven rack to the middle position and heat the oven to 200 degrees. Arrange the bread on a wire rack set over a baking sheet and bake until slightly dry, about 15 minutes; set aside, leaving the oven on. 
Spread the cream cheese mixture evenly over 4 pieces of the bread, leaving a 1/2-inch border at the edges. Lightly press the remaining slices of bread over the top to make 4 sturdy sandwiches.
Melt 2 tablespoons of the butter and whisk it together with the milk, egg, vanilla, salt, and remaining 2 tablespoons sugar in a medium bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
Lay 2 sandwiches in the batter and soak both sides, about 1 minute per side. Meanwhile, melt 1 more tablespoon butter in a 12-inch nonstick skillet over medium heat until beginning to brown, swirling to coat the pan.
Remove the bread from the batter, allowing excess batter to drip back into the dish and lay in the hot skillet. Cook until golden brown on both sides,a bout 2 1/2 minutes per side (*Seriously set the timer and let it cook for 2 1/2 minutes; don't bother it. If you set it on medium heat and cook it for that time, it won't burn... patience, young grasshopper!). Transfer the French toast back to the wire rack and keep warm in the oven. Repeat with the remaining sandwiches, butter, and batter. Serve with Grade B maple syrup (or whatever you'd like).

Friday, March 19, 2010

Banana Cupcakes with Vanilla buttercream frosting

Oh my goodness. These cupcakes are to die for! I love Banana anything and these cupcakes do it for me! I got these recipes from a fun baking book I have called Hello, Cupcake. This is such a fun book to have if you like throwing parties or making treats for people for any occasion.

I made these for my mother for her birthday, she also like banana anything so I knew they would be a hit!

Cupcake mix:
1 2/3 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 medium ripe bananas
1/3 cup buttermilk
1 stick unsalted butter softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract

Preheat oven at 350 degrees. Line 18 muffin cups with paper liners. Whisk together the first 4 ingredients. In a different small bowl mash the bananas with the buttermilk. In another medium bowl, with an electric mixer on medium, beat the butter and sugar until light and fluffy about 3 minutes. Then add the eggs one at a time. Reduce the speed to low and add the flour mixture alternately with the banana mixture in batches. Stir in Vanilla.

Fill cupcake liners 2/3 full. Bake for 15-20 minutes till golden brown. Let cool completely.

Vanilla buttercream frosting:
1 container (16oz) Marshmallow Fluff
3 sticks unsalted butter, softened and cut into 1-inch pieces
1 teaspoon vanilla extract
1/2 cup powdered sugar

Spoon Marshmallow fluff into large bowl. Beat with mixer on low (this stuff is STICKY but it will loosen up as you mix it) Gradually add the butter pieces one at a time. Add the vanilla extract and the 1/2 cup powdered sugar.


Sunday, March 14, 2010

Sweet Vanilla Chai Pancakes

Josh and I may not be coffee drinkers but we do love a cup of chai every now and then. And not just any chai, but we like ours creamy, sweet and flavorful, thats why we drink Big Train Chai. This chai is AMAZING. It is Christmas in your mouth. Hmmmm!

I woke up this morning wanting Pancakes so I decided to try some Chai mix in my whole wheat pancake mix. I use the whole wheat and honey pancake mix which all you need is water. Then I mixed a half a scoop of chai into the batter though, I think next time I would do a whole scoop, possibly even another half. Then I cooked my pancakes and put my butter and maple syrup on them...yum yum yum yum in my tummy.

Just remember that you can basically put anything in pancake mix and it will turn out fine. I have done fruit, peanut butter, chocolate chips, chai, yogurt, and any type of flavored powder like vanilla or fruit flavored. Try something New!

Thursday, March 11, 2010

Turkey Meatball Soup

Yum Yum Turkey Meatball Soup

3 cups cut fresh green beans (I used 2 cans cut green beans)
2 cups baby carrots
2 cups chicken broth (I used a little more cause I like it to be soupy)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon minced garlic
2 cans stewed tomatoes (14 1/2 oz each)
1 package (12oz) refrigerated fully cooked italian turkey meatballs
2 cups frozed corn (I used 2 cans of corn)

Whenever you can, trade out fresh veggies for canned veggies, it just makes life easier on shopping and it is cheaper, though not as fresh and healthy probably...your choice.

In a large saucepan or soup kettle, combine the first 6 ingredients. Bring to a boil. reduce heat; cover and simmer for 10 minutes. Add the tomatoes, meatballs and corn. Cover and cook over med-low heat for 10 minutes or until the meatballs are heated through. Six servings! This was a healthy and delicious meal. And it only took 30 minutes and not much effort!

Sunday, March 7, 2010

Mexican Lasagna

This is an easy to make dish and it makes 6 servings.

2 tsp olive oil
1 1/2 cups chopped onion
2 tsp ground cumin
1 can diced tomatoes with chiles (14.5oz)
1 can black beans (15 oz) rinsed
1 can corn (11 oz) drained
1 can mild enchilada sauce (10 oz)
1/2 cup chopped cilantro
5 (8 inch) whole-wheat tortillas
1 1/2 cup shredded cheddar cheese
Sour cream for garnish

1. Heat oven to 400 degrees. Coat a 3-qt round baking dish with nonstick spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute for 5 minutes. Add cumin and stir in. Add tomatoes, beans, corn and enchilada sauce and bring to a simmer. Remove from heat and stir in cilantro.
3. Put 1 tortilla in baking dish. Top with 1 1/2 cups mixture then sprinkle with 1/4 cups cheese. Repeat layer four times.
4. Cover with foil and bake 20-25 minutes until bubbly. Cool for 5 minutes and cut into wedges and serve with sour cream on top. Yummy in my Tummy!

Easy Banana Bread

This is a very simple Banana Bread recipe.

3 or 4 bananas mashed
1/3 cup melted butter
1 cup sugar
1 egg beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 cups flour

Beat all ingredients in a bowl with a wooden spoon except add the flour last. Preheat oven at 350 degrees. Crisco a 4x8 pan, spoon mixture into pan. Bake for 1 hour, though I like it to be soft and slightly undercooked so I only cook it for 55 minutes or so. Yummy yummy banana bread!

Monday, February 22, 2010

Easy White Chicken Chili

1 baby sized can diced jalapenos
1 cup cooked and diced chicken
3 1/2 cups chicken broth (low sodium, its healthier)
2 cloves garlic
1/2 cup chopped white onion
3 cans white kidney beans
2 teaspoons ground cumin
1/2 teaspoon salt
Sour Cream (your choice)

Mix all these ingredients in a large pot. Heat up. Its your choice to add sour cream on top but this soup is spicy with all the cumin, jalapenos, onion and garlic. It is very good with tortilla chips.

Black Bean Chili Burgers

1 Tablespoon Chili Powder
1 teaspoon Garlic Powder
1/2 teaspoon ground cumin
1 pound ground sirloin
1 can ( 15.5 oz) black beans rinsed and drained
1/2 cup minced red onion
1/3 cup plus 3 tablespoons medium salsa
1/2 teaspoon salt
1/2 teaspoon pepper
6 Whole Wheat buns
1/2 cup light mayo
1 avocado

Heat grill to medium high. Heat Broiler. Combine chili powder, garlic powder and cumin in a small nonstick skillet. Cook over medium-high for 2 minutes till fragrant. Remove from heat.

In a large bowl stir together the sirloin, black beans, spice mixture, red onion, 1/3 cup salsa, the salt and pepper. Transfer to a food processor and pulse till texture is slightly smooth and about half the beans have been mashed. Return to bowl and divide into 6 hamburger patties.

Coat burgers with nonstick cooking spray and grill for 4 minutes then flip and cook other side for another 4 minutes. Thermometer should read 140 degrees.

Meanwhile toast buns in broiler till golden brown. In a small bowl mix mayo and left over salsa. Spread on each bun, add the burger and a few avocado slices.

We didn't have the avocado so we just dressed our burgers with tomato and lettuce but the salsa mayo was very delicious!

Saturday, February 20, 2010

Mikaela's Chocolate Peanut Butter Cup Cookies

These cookies are like Tillamook's Chocolate peanut butter ice-cream but in a cookie!

1 Cup Butter, softened
3/4 cup Creamy peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 Eggs
1 teaspoons Vanilla
2 1/3 cups Flour
1 teaspoon Baking Soda
1/3 cup Unsweetened cocoa powder
1 cup semi-sweet chocolate chips
1 cup Peanut butter chips
10 Reese's peanut butter cups, cut into 8ths

Cream Butter and peanut butter. Add in sugars, beat until creamy, then add in eggs and vanilla and beat till creamy. Sift together flour, baking soda, and cocoa powder mix into wet ingredients. Mix in the chocolate chips, peanut butter chips and peanut butter cups. Drop by tablespoonful onto ungreased cookie sheets.

Bake at 350 degrees for 8-10 minutes, though Mikaela has found that they need to cook around 12 minutes and they are still gooey to the touch. YUMMY!

Ten Minute Tortilla Soup

This is one of Josh and I's favorite dinners because it is so scrumptious and seriously only takes TEN minutes. Enjoy!

Tortilla Soup

1 can (10-1/2 oz) condensed chicken with rice soup, undiluted
1-1/3 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup canned corn
1 cup diced cooked chicken
1 teaspoon ground cumin
Crushed Tortilla chips, shredded cheddar cheese and sour cream

In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream. Makes 5 servings! EAT UP!