Snider's Cream of Mushroom Soup

1 lb mushrooms
1/2 c. butter
1 T. lemon juice
1 small minced onion
3 1/2 c. chicken broth
salt and pepper to flavor
1 c. heavy cream

Trim tough mushroom stems and set aside. Thinly slice mushroom caps. In large sauce pan over medium high heat melt butter and saute the sliced mushrooms and lemon juice until mushrooms are tender. Stir constantly. Reduce heat to medium low and remove the mushrooms with a slotted spoon.

With remaining butter cook onion, and mushroom stems until onions are translucent. Stir in flour blend and cook 1 min. Stirring constantly. Gradually stir in broth, cook until thickened, stirring all of the times. Place 1/2 the mix in blender on high until smooth. Put back in saucepan, add salt and pepper. Stir in cream and add sliced mushrooms. Reheat until boiling and then serve.

Feijoada (Brazilian black beans)

4-6 cans of black beans
1 lb kielbasa sausage sliced
1 lb bacon raw and sliced
garlic for taste
salt for taste
1/2 onion finely chopped, or powdered onion for taste

Combine all ingredients in a crock pot. Cook low 6-8 hours, or high 3-4. Stir occasionally. Serve over rice. Delish!

Reese's Peanut Butter Bar's -Cami

1 c. butter melted
2 c. ground graham cracker crumbs
2 . powdered sugar
1 c. + 1/4c. peanut butter
1 1/2 c. semisweet choclate chip cookies

In medium bowl, mix together the melted butter, graham cracker crumbs, sugar and 1 c. peanutbutter until well blended. Press evenlt into the bottom of an ungreased 9x13" pan. In a medium bowl over simmering water or in microwave, melt chocolate chips with remainder of peanut butter, stiring occassionally until smooth. spread over the peanut butter layer. Refridgerate for at least one hour before cutting into squares.

Italian Soup

This is comparable to the soup you can eat at Olive Garden.

1 lb Italian sausage
2-3 cans chicken broth
equal parts milk
3-4 potatoes
1 stalk of kale

Fry sausage, breaking it up as you cook. When done Drain  and place in large soup pan.

Add chicken broth and equal parts milk

Dice potatoes and add to soup. Bring to a boil, then lower hear to med/hi and simmer.

When potatoes are soft shred Kale and add to soup. Cook 2-3 min.

Serve hot

Tips: Parmesan or cheddar cheese sprinkled over the top and bread sticks are the perfect things to complete this dish. Hope you enjoy it!

Tortellini Toss

Our oldest brought this home and we quickly embraced it as a fave.

2 chicken breast, cubed
1 clove of garlic, minced
olive oil

In large fry pan brown chicken.

Add
1 t. salt
2 t. basil
1 t. lemon pepper

Blend together

Add
1 bag of fresh snow peas

Put aside. cook 1 16 oz. pkg of tortellini cooked as instructed on bag.

When Pasta is done, add chicken mix.

Add
+/- 1 1/2 c. fresh shredded parmesan cheese (usually located by the cream cheese)
1/4 c. water for moisture an serve warm.

MMM! So good!

Enchilada Soup

This is my husbands specialty, and a family favorite!

1 lb chicken breast cubed
1 T. oil
1/2 c. chopped onion
1 clove garlic minced

Saute together

Add:
1 qt chicken broth
1 c. mesa hernia
3c. water
1 can enchilada sauce
2 c. shredded cheddar
1 t. salt
1 t. chili powder
1/2 t. cumin

Allow to simmer then serve with the following or whatever you choose:
tortilla chips
pico de gallo
shredded cheese
sour cream
diced tomatoes
cilantro
chopped olives
etc.

Moist Corn Bread

A friend of mine made this when I had a baby and it was delicouse!

1/2 c. butter
1 c. sugar
2 eggs
1 c. cornmeal
1 1/2 c. flour
1/2 t. salt
2 t. baking powder
1 1/2 c. milk

9x13" pan/ 350 degrees F/ 30min.