Today is a “threeferone” special.  I am cooking again for dinner tonight (two days in a row!) and I am also going to my Night Cap meeting and am taking an appetizer.  So here are a couple of new recipes for you to enjoy!

Chicken Tortilla Soup

This is super easy and delicious!  My whole family loves it…

4 chicken breast halves

2 -15oz cans black beans, undrained

2-15oz cans Mexican stewed tomatoes or Rotel tomatoes, undrained

1 cup salsa (mild, medium or hot, depending on your taste)

1-4oz can chopped green chilies

1-14 1/2oz can tomato sauce

1/2  cup cilantro

2 cups grated cheddar cheese

tortilla chips

Combine all ingredients except chips and cheese in slow cooker.  Cover and cook on low for 8 hours.  Just before serving, remove chicken breasts and slice into bite-sized pieces and stir back into soup.

To serve, put a handful of chips in each individual bowl.  Ladle soup over chips.  Top with cheese and a garnish with a little more cilantro.  Yummy!!!

Then serve with the best cornbread ever!

Cornbread – To die for!

1 pkg. Krusteaz cornbread mix

2 eggs

1 stick of butter melted

1-8oz container of sour cream

1/4 cup honey

Preheat oven to 350 degrees.  Combine all ingredients and pour batter into a greased 9×13 pan. Bake for about 40 minutes – DO NOT OVERBAKE!  It’s delicious and moist and wonderful!

Asparagus Roll-Ups

1 loaf white sandwich bread

1 egg, beaten

3 oz. blue cheese

8 oz. cream cheese softened

1-15oz can asparagus, drained

1 stick butter, melted

Preheat over to 375 degrees.  Cut crust from bread and roll flat.  Blend egg and next 2 ingredients.  Spread mixture on bread.  Cut each bread slice into 3 pieces.  Place asparagus on bread and roll up.  Secure with a toothpick.  Dip rolls in butter.  Place on a baking sheet.  Bake for 15 minutes or until browned.  May be frozen and baked later.