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Monday, November 16, 2009

Sunday at Caprene's House: Enchilada Soup and Pumpkin Bars

I promise, I do eat at home usually, it's just lately that I seem to be at other homes a lot. But my friend cooked some really yummy soup, recipe below. I made dessert again. (It is the easiest thing for me to prepare and transport since I usually travel the farthest to family and friend events. You know, living in North Salt Lake - we are just out in the boonies.)

Enchilada Soup
1 T vegetable oil
1 onion, minced
1 jalapeno chile, stemmed, seeded and minced
1 T chili powder
2 garlic cloves, minced
8 c chicken broth (I added 2 more cups)
1lb boneless, skinless chicken breasts
2 T fresh lime juice
tortilla chips
3 tomatoes, chopped
2 avocados, cut
shredded cheese

1. Heat the oil, add the onion, jalapeno, chili powder and garlic. Cook until the onion is softened. Stir in the broth and bring to a simmer. Add the chicken and simmer, partially uncovered, until no longer pink, about 15 min.
2. Remove the chicken and let cool. Continue to simmer the broth for 10 min. Meanwhile, shred the chicken in bite-sized pieces.
3. Remove the broth from the heat and stir in the lime juice. Divide portions of the chips, chicken, tomatoes and avocados among individual bowls. Ladle the broth over each bowl and sprinkle with cilantro. Cheese would also be yummy.

Pumpkin Bars (I found this recipe on this food blog. It is like pumpkin bread but even more moist - ick, I don't like that word.)

6 eggs
1 1/2 c canola oil
3 c sugar
1 1/2 t vanilla
1 large can (29 oz) pumpkin
3 1/4 c flour
1 1/2 t baking soda
1 T cinnamon
1 1/2 t salt
Chocolate chips or white chocolate chips, etc

Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan (13 x 18 pan) . (Optional: Sprinkle the pan with chocolate chips - though I think the dessert is plenty sweet without them) Bake at 350 for 30 to 40 minutes (I find 35 minutes to be perfect) until a toothpick inserted in the center comes out clean. Do not over bake.

Frost with cream cheese frosting (again optional, I use a really thin layer.)

Cream Cheese Frosting

1 (8 oz) package of cream cheese, room temperature
1 stick butter, room temperature
1 c powdered sugar
1 t vanilla

Blend together cream cheese and butter until smooth. Beat in powdered sugar and vanilla.

1 comment:

Cristie said...

Caprene, I love the pumpkin bars- the cream cheese frosting looks amazing! I've never heard of enchilada soup before, but it sounds like a winner. I'm so happy to have found your food blog!