Tortilla Soup



Tortilla Soup


1 rotisserie chicken, chopped

3 tablespoons olive oil

1 large onion

2 – 3 garlic cloves chopped

1/8 cup chopped jalapeno peppers

2 oz. cilantro paste (used Gourmet Garden found in produce section)

3 teaspoons cumin

Dash of cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

8 – 9 cups chicken broth

16-oz jar of salsa (I used Chachies, medium spice)

1 small can of corn, drained

1 can black beans, drained


Cook onion in oil on medium heat approximately 5 minutes until soft.  Add garlic, jalapeno peppers, cilantro, cumin, peppers and salt.  Cook for 1 minute.  Add broth and salsa, increase heat to high until it boils.  Reduce heat to med-low and simmer 10 minutes.  Garnish with chopped avocado and shredded Monterey pepper jack cheese.


Janet Wachsler served at E-A-T (tortilla soup)-I-N-G C-A-R-D-I-N-A-L dinner)


Russian Tea Cakes




Russian Tea Cakes


1 cup butter, softened

½ cup powdered sugar

1 teaspoon vanilla

2 ½ cups all-purpose flour

¼ teaspoon salt

¾ cup chopped pecans


Mix ingredients (except pecans) together in a mixer until blended.  Add  chopped pecans.  Chil and roll in small balls.  Place on ungreased baking sheet.  Bake at 400 degrees for 10-12 minutes.  While warm roll in powdered sugar.


Kristin Habowski


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Peach Schnapps Bundt Cake



Peach Schnapps Bundt Cake


1 package yellow cake mix

½ cup oil

1 3-oz package vanilla instant pudding

4 eggs

¾ cup peach schnapps

½ cup orange juice

½ teaspoon orange extract



4 tablespoons peach schnapps

2 tablespoons orange juice

1 cup powdered sugar


Preheat oven to 350 degrees.  Combine all ingredients and beat for 2 minutes.  Pour intoa greased and floured bundt pan.  Bake at 350 degrees for 45-50 minutes.   Combine ingredients for topping.  Pierce hot cake with a fork and pour on topping.  Coll for 2 hours and then invert and remove from pan.  Best served the next day so everything has a chance to soak in a enhance the flavor.


Nancy Perkins



Chewy Chocolate Cookies



Chewy Chocolate Chip Cookies


1 stick butter, softened

½ cup brown sugar, packed

½ cup sugar

1 egg

½ teaspoon vanilla extract

1 cup + 2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

½ cup chopped walnuts

½ cup chocolate chips

Preheat oven to 375 degrees.  In a small bowl combine flour, salt and baking soda.  In another larger bowl, blend together butter and sugars until creamy.  Beat in egg and vanilla.  Add flour mixture.  Fold in nuts and chocolate chips.  Drop by tablespoonsfuls onto an ungreased cookie sheet.  Bake for 10 minutes or until golden.  Makes 2 dozen.

Julie Murphy served at Wired & Fired


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Prune Cake



Prune Cake


1 cup Wesson oil

3 eggs well beaten

1 jar junior or 2 small jars baby food prunes

1 cup chopped pecans

2 cups self-rising flour

2 cups sugar

1 tablespoon allspice

1 tablespoon cinnamon

1 tablespoon nutmeg


Preheat oven to 350 degrees.  Grease and flour a tube pan.  Mix together the oil, eggs, prunes and chopped pecans.  Add flour, sugar, and spices.  Bake for 1 hour.

Gina Tiedemann



Ranch Potatoes



Ranch Potatoes


Boil Baby Yukon Gold Potatoes or petite red potatoes until done.  (You can use larger red potatoes, but cut them into quarters after boiling.) I used 2 small bags of baby Yukon Golds at the beach. That fits well in a 13 x 9 baking dish.

Put potatoes in a baking dish sprayed with Pam.

Sprinkle with:
Garlic powder

Cover with:
Ranch dressing (don’t use fat free or light, they get watery)

Sprinkle with real bacon pieces and chopped chives.

Preheat oven to broil. Put potatoes in oven and bake just until dressing and bacon are bubbly. (Watch closely so you don’t burn the bacon!)

This is can also be served as a cold or room temp salad the next day.


Gina Tiedemann



Nitalie Wert’s Pimiento Cheese



Nitalie Wert’s Pimiento Cheese


7 oz  jar pimiento, chopped and well drained

4 cups sharp cheddar cheese, grated

2 teaspoons sugar

1 tablespoon white vinegar

¾ cup or less Hellman’s mayonnaise


Mix sugar, vinegar and mayonnaise.  Add to cheese and chopped pimiento.  Adjust to taste.

Refrigerate and enjoy!  This is best if made ahead to blend the flavors and because of the vinegar, it lasts for weeks.  Serve with your choice of crackers, on celery or as a sandwich.  It is also great on a toasted English muffin or a bagel for breakfast.

Kristin Habowski and Nitale Wert


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Breakfast Sausage Roll

breakfast sausage


Breakfast Sausage Roll


1 roll (pound) Jimmy Dean’s hot or mild brown sausage

1 8-ounce block cream cheese

1 roll crescent rolls


Preheat oven to 375 degrees.  Brown sausage.  Mix cream cheese and sausage together.  Spread out can of crescent rolls on a rectangular cookie sheet and pinch the seams together to make a big rectangle.  Spread the sausage mixture down the middle and bring the long sides together over the top and pinch the top so there are no openings.    Bake for 15 – 18 minutes.

Terri Hull served at St. George Island Trip


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Jack Daniel’s Barbeque Sauce


Jack Daniel’s Barbeque Sauce

1/2 large onion, minced

4 cloves garlic, minced
3/4 c Jack Daniel's Whiskey
2 c catsup
1/3 c vinegar
1/4 c Worcestershire sauce
1/2 c packed brown sugar
3/4 c molasses
1/2 tsp black pepper
1/2 tsp salt
1/4 c tomato paste
2 tbsp liquid smoke
1/3 tsp hot sauce

Combine onion, garlic, and Jack Daniel's in a sauce pan. Sauté until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture, let it flame for about 20 seconds. Add all remaining ingredients. Bring to a boil, then turn down to a medium simmer. Cook for 20 minutes, stirring constantly. Remove from heat and let cool.

This sauce gets better with age, so keep it in the refrigerator for a day or so to develop a deeper, richer taste.

I usually quadruple the recipe and freeze the sauce. That will use the whole bottle of Jack.


Gina Tiedemann




Chocolate Chip Cookies



Chocolate Chip Cookies


2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter

¾ cup granulated sugar

¾ cup brown sugar

1 teaspoon vanilla

2 large eggs

2 cups (12 oz) semi-sweet chocolate morsels

1 cup chopped nuts


Preheat oven to 375 degrees.  Combine flour, baking soda and salt in a small bowl.  Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture.  Stir in morsels and nuts.  Drop by rounded tablespoonfuls onto ungreased baking sheet.  Bake 9-11 minutes or until golden brown.  Cook on baking sheets and enjoy.


Cindy Reschenthaler

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