Spinach Salad & Vinagrette Dressing (Jenessa)

Spinach Salad & Dressing

Description:
I love this salad and it looks great especially at Christmas time because of the red, green & white colors:)

Ingredients:
1 bag fresh spinach leaves
1 lg green apple
craisins
feta cheese
toasted almonds (optional)

Directions:
If adding almonds, toast in a pan with butter and sugar and then let cool on waxed paper spread out. Cut apple into thin slices. Mix all ingredients together.

Dressing:
1/4 c. red wine vinegar
3 T. olive oil
1/8 c. sugar
salt & pepper to taste

Enjoy!

Chicken Taco Soup (Missy)

This is a picture of the actual soup I made, not a online reproduction:)

Here is the link for the recipe: chicken taco soup

In case of linkage failure:

INGREDIENTS

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer (I used 1 can of broth instead b/c of the bitterness of the beer)
  
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

DIRECTIONS

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Jenessa's Ham & Cheese Soup

Ham and Cheese Soup

2-3 potatoes, pared and diced
1-2 cups ham, diced
2 carrots, sliced

Cover with 2 cups chicken broth, bring to a boil, then simmer until tender (15-20 minutes).

Melt 3 T. butter in saucepan. Stir in 3 T. flour. Then add 1 1/2 cups (1 can) evaporated milk, and 1 1/2 cups half and half. Whisk over medium heat until thickened. Then add 1 to 2 cups grated medium cheddar cheese. Stir until melted and smooth.

Pour cheese mixture into ham and vegetable mixture (do not drain). Stir until well blended and heat through.
This is delicious served in breadbowls and even better the next day reheated.