Thursday, December 2, 2010

Chicken Fiesta Soup

I had to I have my dear friend Karen hunting down those wonderful recipes in my absence...she is a true friend, sent me this recipe as I missed Singing last night at church...Janna is such a wonderful cook...we are so blessed to have such a great group of Christian Friends.

Janna's Chicken Fiesta Soup

2 lb block of Velveeta
2 cans Rotel
2 cans chicken broth
cooked chopped chicken (canned would work)
1 can whole kernel corn
1 can cream corn
1 can pinto, white, or kidney beans (she used pinto but thought the original recipe called for white beans; kidney beans would be good too)

Mix it all together in a big pot and let it simmer til the cheese is melted and everything's hot. You can add more or less of an ingredient to taste; she said it was very forgiving!

Pretty fast, easy, yummy and filling!!

Ranch Rolls

Anna brought these wonderful rolls to a dinner I attended, so I had to have this recipe. Anna laughed and said the recipe originally came from Charlene, who is a fantastic cook. I love good recipes, so thanks to you, Anna, for a sharing heart.

Ranch rolls

2 (1/4 ounce) packages dry yeast, dissolved in
1 cup warm water
7 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 cup sugar
2 cups buttermilk (dry may be used after you add the water)
1/2 cup vegetable oil

Directions: Prep Time: 15 mins
Total Time: 45 mins
1. In a large bowl dissolve the yeast in the warm water. 2. In the same bowl mix all the rest of the ingredients. 3. Let the bowl of dough sit for about 1/2 hour, but you do not have to--you can bake them right away. 4. Roll to 3/4" thickness and cut with biscuit cutter. 5. Make as many as you want; the rest can be saved for another time. 6. Place on ungreased sheet and bake in 375 degree oven for 10-12 minutes. 7. LEFTOVER DOUGH--store in refrigerator up to 2 weeks in an airtight container making sure there is enough room in it as it grows.