Karen Jessop's Raspberry Honey Butter
1/2 c. room temperature butter, 1/4 c. honey, 1/4 c. raspberry jam, & 1/2 t. vanilla.

Beat the butter until soft and creamy, then add the honey, the jam, and then the vanilla.

 

Shelly Carlsens    

Corn Chowder

 2 cups water

1 pkg Chicken Ramen

1 can (151/4) Corn drained

1 can cream style corn

1 cup milk

1 tsp onion minced

1/4 tsp curry

3/4 cup shredded cheese

1 TBSP bacon

1 TBSP parsley

 

Boil water, break noodles and add, then add the packet that is in the Ramen Noodles and then add the rest of the ingredients.  I use more bacon.  Serves four.  This is very fast and easy !

 

 

Paula Anderson

CHICKEN & WHITE BEAN CHILI – Kim Roberts

Sauté: 1 Tbl. Olive oil                 1 onion chopped

          1 clove garlic minced         1 jalapeno chopped

          2  tsp. cumin                      1 tsp. oregano

          ¼ t. cayenne pepper

Add:   1 small green pepper diced

          8 cups chicken broth

          4 15-oz. can white beans

          4 chicken breasts (boiled and shredded)

          Salt and pepper to taste

Simmer for 1 hour.  Top each bowl with grated cheese, sour cream and/or tortilla chips.

Melanie Dalton

Tomato Basil Soup

1/2 onion chopped
2 tsp butter
2 cans (14 oz.) diced tomatoes
2 cans tomato soup
1 1/2 cups milk
1 tsp. sugar
1 tsp. dry basil
1/2 tsp. paprika
1/4 tsp. garlic powder
8 oz. cream cheese softened

Cook the onion and butter together in a fry pan to soften the onions for 5 to 10 minutes.  In a blender, combine the onions and tomatoes, blend until smooth.  Add the remaining ingredients.  Add the cream cheese last and make sure it is soft or else it may not blend well.  You may need to divide the mixture and blend in smaller amounts.  After it is mixed, heat on stove until it simmers for 10 minutes.   This serves about 6, I doubled it for the RS Party.