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Wednesday, January 22, 2014

Creamed Chicken and Corn Soup

Prepare this hearty soup recipe in your slow cooker on those busy days when you don't have time to fuss with dinner. Sprinkle with bacon when serving.
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 5 hrs to 6 hrs (low) or 2.5-3 hours (high)
  • Creamed Chicken and Corn Soup
    Ingredients
    12
    ounces skinless, boneless chicken thighs
    1
    26 ounce can condensed cream of chicken soup
    1
    14 3/4 ounce can cream-style corn
    1
    14 ounce can reduced-sodium chicken broth
    1
    cup chopped carrot (2 medium)
    1
    cup finely chopped onion (1 large)
    1
    cup frozen whole kernel corn
    1/2
    cup chopped celery (1 stalk)
    1/2
    cup water
    2
    slices bacon, crisp-cooked, drained, and crumbled
    Directions
    1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
    2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
    3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon. Makes 4 to 6 servings.

    Red Bean, Chicken and Sweet Potato Stew

    This is just for you Jean.
     
    The peanut butter base of this soup gives it a pleasantly nutty flavor.
     
  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)
  • Red Bean, Chicken and Sweet Potato Stew
    Ingredients
    2
    15 ounce can no-salt-added red beans, rinsed and drained
    4
    cups peeled, cubed sweet potatoes (about 1 pound)
    8
    ounces boneless chicken breasts, cut into bite-size pieces
    8
    ounces boneless chicken thighs, cut into bite-size pieces
    2
    14 1/2 ounce can reduced-sodium chicken broth
    2 1/2
    cups chopped green sweet peppers (2 large)
    1
    14 1/2 ounce can no-salt-added diced tomatoes, undrained
    1
    10 ounce can tomatoes and chopped green chiles, undrained
    1
    tablespoon Cajun seasoning
    2
    cloves garlic, minced
    1/4
    cup creamy peanut butter
     
     
    Chopped peanuts (optional)
    Directions
    1. In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.
    2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
    3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
    4. Serve topped with cilantro and, if desired, peanuts.

    Friday, January 17, 2014

    Strawberry Cheesecake Bites

     Strawberry Cheesecake Bites
    Ingredients
    1 3/4
    cups shortbread cookie crumbs (about 30 square cookies)
    1
    tablespoon sugar
    3
    tablespoons butter, melted
    4
    8 ounce packages cream cheese, softened
    1 1/4
    cups sugar
    1/4
    cup all-purpose flour
    3
    eggs
    1
    tablespoon vanilla
    1/2
    cup sour cream
    1 1/2
    cups sour cream
    1/4
    cup honey
    1
    teaspoon vanilla
     
    Honey (optional)
     
    Sliced strawberries
    Directions
    1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy-duty foil or parchment paper, leaving 1 inch of foil hanging over edges of pan; set aside. For Shortbread Crust, in a medium bowl combine crushed cookies and 1 Tbsp. sugar. Stir in melted butter until combined. Press mixture into the bottom of prepared pan.
    2. For Filling, in a very large bowl beat the cream cheese and sugar with an electric mixer on medium to high speed until fluffy. Beat in flour until combined. Add eggs and vanilla; beat on low speed until just combined. Stir in sour cream. Pour filling in crust-lined pan. Bake for 40 minutes.
    3. For Sour Cream Honey Topper, in a medium bowl stir together sour cream, honey, and vanilla. Remove cheesecake from oven. Spread mixture over hot cheesecake. Bake for 10 minutes more. Cool in pan on a wire rack for 1 hour. Cover; chill at least 4 hours.
    4. Use foil to lift uncut bars from pan. Cut into 54 bites. Top each square with a strawberry slice. If desired, drizzle with additional honey.

    Forgiveness


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    RON AND LYNETTE LEWIS MIRACLE

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    Tuesday, January 14, 2014

    Meeting Tonight @ 7PM


    Book Recommendation (Fasting With The Lord's Prayer)

    Sister Jean sent this book recommendation to me and thought it would be good for the church to read and apply to our lives!! Check it out. It can be found on Amazon.