By NEMS Daily Journal
Santa Fe Chicken Soup
2 cups shredded chicken (rotisserie chicken works well)
1 can Ro-tel tomatoes with chilies
1 can stewed tomatoes, chopped
11⁄2 cans water
1 can black beans, rinsed and drained
1 can shoepeg corn, drained
1 can yellow hominy, drained
1 package McCormick’s chicken taco seasoning
1 package ranch dressing seasoning
Combine all ingredients and simmer, uncovered, 20 to 30 minutes. Serve with a dollop of sour cream and top with shredded Cheddar cheese.
Red Velvet Chess Squares
1 box red velvet cake mix
1 stick butter, melted
4 eggs, divided
1 box powdered sugar
1 (8-ounce) block cream cheese
1 teaspoon vanilla flavoring
Combine cake mix, butter and 1 egg. Mixture will be the consistency of cookie dough. Press into the bottom of a 9×13-inch baking dish.
Cream powdered sugar, cream cheese, vanilla and remaining 3 eggs. Pour over crust and bake at 325 degrees for 40 to 45 minutes. Cool and cut into squares.
Sirloin Tip Nachos
2 to 3 pounds sirloin tip roast
Salt and pepper
11⁄2 cups water
1 teaspoon minced onion
1 tablespoon Dale’s or Moore’s marinade
1⁄2 package taco seasoning mix
Cover sirloin with salt and pepper and brown in a skillet coated in cooking spray. Place browned roast in a Crock-Pot and add water, onion and marinade. Cook until tender. Remove from Crock-Pot and shred meat, removing any fat. Reserve 1 cup broth.
Place shredded meat in a skillet. Add taco mix to reserved broth and pour over shredded roast. Simmer 20 to 25 minutes.
Serve over nacho chips and top with lettuce, tomatoes, Ro-tel cheese dip, sour cream, sliced jalapeños and shredded Cheddar cheese.
Oven Fried Chicken
1 stick butter
4 to 6 chicken breasts
Salt and pepper
11⁄4 cups milk
1 can cream of mushroom soup
11⁄2 cups shredded Cheddar cheese
Preheat oven to 425 degrees. Melt butter in a baking dish. Sprinkle chicken with salt and pepper and dredge in flour. Place chicken in baking dish and bake, uncovered, for 30 minutes. Turn chicken over and bake another 20 minutes.
Combine milk, soup and cheese mix until smooth. Pour over chicken and cover with foil. Reduce heat to 325 degrees and bake an additional 15 minutes.
Serve over mashed potatoes or steamed rice.
Patty’s Banana Cake
1 box Duncan Hines yellow cake mix
1 small box vanilla instant pudding
1⁄2 cup vegetable oil
3⁄4 cup milk
1 cup mashed bananas
1 stick butter
1⁄2 cup water
11⁄2 cups sugar
Pour cake mix into a large bowl. Stir in instant pudding mix, then eggs, then oil, then milk and then bananas. Pour batter into a greased Bundt pan and bake at 350 degrees for 1 hour.
Combine butter, water and sugar in a saucepan and bring to a rolling boil. Pour this mixture over the cake right when it comes out of the oven. Let cake sit for 20 minutes before turning it out onto a serving plate.
Cheesy Buttermilk Biscuits
2 cups buttermilk baking mix
2⁄3 cup milk
3⁄4 cup shredded sharp Cheddar cheese
1⁄2 stick butter, melted
1⁄4 teaspoon garlic powder
Preheat oven to 425 degrees. Combine baking mix, milk and cheese and drop by the spoonful onto an ungreased baking sheet. Combine melted butter and garlic powder and brush on top. Bake 10 to 12 minutes or until biscuits are golden brown.