Fresh Tomato Sauce with Angel Hair

freshtomatosaucewithangelhairIt’s the New Year, and everyone is looking for a few new dishes that are healthier to tuck into their recipe box. Here’s a Huffman family favorite from Pinterest that has been tweaked a bit.

BTW, you can use another type of pasta instead if you’d like, but the tomato-garlic-basil sauce pairs especially well with angel hair. Add some crusty bread to round out the meal and you’re set. Mangia!

Happy New Year to you and yours!

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Chocolate Chip Cake

Sorry that my blog posts are sparse as of late. . . I am in the midst of a job hunt. Force this onto a heavy workload and Christmas, and there’s not been much time to write.

With little time to write or cook, I’ve turned to my tried and true recipes like this Chocolate Chip Cake. I made one recently for my ladies Sunday School class, and my mother-in-law Lorene made it for our Thanksgiving feast.  (The secret to this cake is to make sure you use milk chocolate chips instead of semi-sweet chips as specified in other recipes. You can use either a yellow cake mix or devil’s food as a base, depending on how chocolate-deprived you feel.)

Enjoy a warm slice of it with a glass of milk soon, okay?

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Chocolate Chip Cake

Ingredients

  • 1 package yellow or devil's food cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix (yes, I know the cake mix already has pudding in it. The second pudding make it extra moist!)
  • 1 cup 2% milk
  • 1 cup canola oil
  • 4 eggs
  • 1 cup milk chocolate chips (NOT semi-sweet)
  • 2 tablespoons confectioners' sugar

Instructions

  1. In a large bowl, combine the cake and pudding mixes, milk, oil and eggs. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Sieve confectioner's sugar over cake. Yield: 12 servings.
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After-Thanksgiving Tortilla Soup

Tortilla soup is a cold-weather favorite when we’ve got leftover rotisserie chicken or Thanksgiving turkey. . . Its comforting smell greets you when you enter the front door.

You can get even more adventurous by substituting jalapenos or habaneros for the banana peppers, if desired.  Enjoy!

 

Tortilla Soup

Serving Size: 8 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into strips OR about 1/1/2 cups cooked, diced chicken/turkey
  • 1 (15 ounce) can whole peeled tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 2 banana peppers, chopped
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 (14.25 ounce) can reduced-sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • vegetable cooking spray
  • optional toppings: shredded cheddar cheese, chopped green onions

Instructions

  1. Place chicken, tomatoes, enchilada sauce, onion, pepper, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet
  4. Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips and optional toppings over soup.
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