Creole Tomato Soup

I got this recipe from a Paula Deen cookbook.  The original directions call for it to be blended for a smooth soup, but we leave ours chunky.  I also tend to add more cayenne and garlic than suggested :)

4 tablespoons butter

2 medium yellow onions, chopped

2 garlic cloves, minced

1 tablespoon cajun seasoning

1/4 teaspoon cayenne pepper

2 (28 ounce) cans diced tomatoes

4 cups chicken broth

1 1/2 cups heavy cream

1 teaspoon salt

Directions:

1. 1
   In a large pot, melt the butter over med-high heat.
2. 2
   Add the onion and cook, stirring, until very tender, 7-10 minutes.
3. 3
   Stir in the garlic, Cajun seasoning, and cayenne pepper and cook, stirring, for 1 minute.
4. 4
   Stir in the diced tomatoes and broth.
5. 5
   Simmer, uncovered, for 15 minutes.
6. 6
   Working in batches, transfer the soup to a blender or food processor and puree until smooth.
7. 7
   Return the soup to the pot.
8. 8
   Stir in the sour cream and salt and simmer until heated through, about 3 minutes.
9. 9
   Serve piping hot.

Banana Pudding Punch Cake

This dessert is soooo yummy!  Its a little on the rich side, but still pretty yummy.  This recipe is so easy, almost impossible to mess up!

1 box yellow cake mix, and ingredients listed on the box
2 boxes banana pudding mix (and milk)
1 tub cool whip, thawed
crushed vanilla wafers
sliced bananas

Mix cake batte r according to directions, and bake in a 9x13 pan. *** When done and cooled, use handle from a wooden spoon to poke holes in the cake.  Mix pudding and milk and directed, and poor over the cake, making sure to fill all holes and cover cake evenly.  Top with coolwhip and crushed vanilla wafers, return to fridge until set.  Once ready to serve, top with banana slices and enjoy! :)

*** If this seems like a bit much for who you want to serve, Simply pour half the batter into a square cake pan, bake accordingly. Use one box of pudding and just enough cool whip to cover.  (I made cupcakes with the remaining batter)

Supper...... Chimichanga Lasagna

This is a Pinterest recipe that I tweaked up a little bit.  We love Mexican food, and I'm always looking for a way to change it up.  This was really easy and cheesy!

1 lb chicken breasts, chopped or shredded
1 packet taco seasoning
approx. 5 cups shredded Mexican blend cheese
1 can cream of celery
1 can cream of chicken
1 cup of milk
1 cup sour cream
1 can green chillies (chopped)
tortillas
1 TBS Cumin
pepper to taste

Preheat oven to 350. Cook chicken thoroughly and chop or shred.  Mix with taco seasoning as directed on packet. Set aside.  I a medium saucepan,  mix together both cans of soup, milk, sour cream, green chillies and seasonings.  Heat until well blended. In a 9x13 pan, place first layer of tortillas, followed by half the chicken and half the sauce, then cheese.  Repeat for a second layer.  Top with a third layer of tortillas and remaining cheese.  Place in oven for approximately 15 minutes, or until cheese in nice and gooey.  Enjoy as is, or top each serving with your favorite salsa!