Chicken Tortellini Soup
1/2 pound chicken breast, cut into two cups bite-sized pieces, (I used rotisserie chicken). Any cooked chicken is okay.
1 (14.5 oz.) can chicken broth
1 (9 oz.) pkg. refrigerated cheese tortellini
2 (10.5 oz.) cans cream of chicken soup
2 cups half-and-half
1 (10 oz.) pkg. fresh chopped spinach, put in the last hour of cooking time. Frozen is fine - drain well.
1/2 tsp. thyme
1 tsp. oregano
1/4 tsp. ground black pepper/salt to taste
Cook in the slow cooker on high for 3-4 hours or on low for 6-7 hours.
I cooked on high two hours then turned to low two hours. As long as the soup is hot and tortellini are cooked.
Layered Bean Dip
1 large can refried beans
2 avocados, mashed
1/2 cup (or more) chopped tomatoes
1 tsp. from pkg. of taco seasoning
1 cup grated cheddar
1 pint sour cream
1 can chopped or sliced olives
1/2 cup (or more) salsa
1/2 cup mayonnaise
1 tsp. lemon juice
Mix beans with 1/2 of the sour cream. Mix taco seasoning with other half of sour cream, mix avocados, salsa, lemon juice and mayonnaise. In a casserole dish, spread bean mix on bottom. Then layer in this order: avocado mix, sour cream with taco seasoning, olives, cheese and tomatoes. Serve with tortilla chips.
Blueberry Cobbler
3/4 cup biscuit mix
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
1 (5-oz.) can evaporated milk
2 tsp. butter, melted
3 cups fresh or frozen (thawed) blueberries
Vanilla ice cream
Coat the inside of a slow cooker with nonstick cooking spray. Combine the biscuit mix and sugars in a large bowl. Add eggs, vanilla and almond extracts; stir to combine. Add evaporated milk and butter; stir until well blended. Pour about one-fourth of the batter into the slow cooker. Place the blueberries on top. Pour the remaining batter over the blueberries. Cover; cook on high for one hour. Reduce heat to low; cook for 90 more minutes. Serve with ice cream. Makes 4 to 6 servings.
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