{Six Can Chicken Tortilla Soup}

Here's a yummy and super easy recipe for Six Can Chicken Tortilla Soup

Perfect for those nights when it's cold outside and you need something quick and warming! ENJOY!

Six Can Chicken Tortilla Soup



Ingredients

• 1 (15 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans chicken broth
• 1 (10 ounce) can chunk chicken
• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained

Directions

1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.

{Our Lil' Picnic n' the Park}

I really, really, really want to go on a picnic!!! I did some drooling over a couple blogs and cooking sites and created a couple picnic menus for you to drool over also!!

Menu Ideas:

Appetizer:

puff pastry cheese twists
Fruit Butter
Herb Dip
cucumber & Dill Bites

Main dish:

Turkey Pita
Corn on the Cobb Wrap
fried chicken with pecan honey glaze
Steak Sandwich
Picnic Pita
Turkey Sandwich
ham sandwich with nectarine salsa
barbecued burgers
Grilled Shrimp tortilla Sandwiches

Salad:

Patio Pasta Salad
herbed tortellini salad
antipasti salad
macaroni salad
ham salad on biscuits
spinach salad with pears and warm bacon dressing
picnic macaroni salad


Fruit:

Fun Fruit Ideas
summer fruit with wine and mint


Dessert:

Pie in a Jar!
Mini Lemonade Cakes
Cheesecake in a Jar
Apple Hand Pies
bittersweet double chocolate coconut smores
Chocolate Cookies


Drink:

orangecello
Sangria
italian lemonade recipe
Berry Lemonade
Mint iced tea
Mango Iced tea
half and half with lemonade ice cubes

Packed up and ready to go:

Picnic Baskets
True Fabrications Picnic Stix Set
Picinc Blanket
Picinic Book
Good Day Picnic Simple Travels


Here are some tips from the food network for a great picnic!

Keep these simple tips in mind to ensure your day is all about rest and relaxation.

• Freeze drinks the night before. Not only will your drinks stay cold the next day, they'll help keep your food chilled.

• To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping.

• Set up your picnic in the shade.

• Although baskets can be quite stylish, a cooler packed with ice is safer.

• Make sure foods that are meant to be served cold are thoroughly cooled before packing.

• If you're driving, transport your cooler in the air-conditioned car, not in the trunk.

• Throw away any food that's been out of the cooler for more than an hour.

Supplies

When packing a picnic, don't forget these essentials:

• Blanket
• Insect repellent
• Napkins
• Plates
• Silverware
• Serving utensils
• Cups and wine glasses
• Corkscrew or bottle opener
• Paring knife
• Cutting Board
• Condiments
• Damp wipes or cloths for washing up
• Garbage bag

I'm going to start a new series called: {Our Lil' Picnic n' the Park} where I'll journal about our picnics! I'm hoping for at least one per weekend from Memorial Day to Labor Day.. stay tuned!

Note: If anyone would like to do a picnic themed blog swap, please contact me!!!

{Mason Jar Pumpkin Trifle}

This look wonderful, must try the Mason Jar Pumpkin Trifle!!

Pumpkin Trifle

1 package (14-1/2 ounces) gingerbread cake mix

1-1/4 cups water

1 egg

4 cups cold fat-free milk

4 packages (1 ounce each) sugar-free instant butterscotch pudding mix

1 can (15 ounces) solid-pack pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg and allspice

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions:
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.

Next you can either layer in a trifle bowl doing crumbs, pudding, frozen whipped cream and then REPEAT or you can do what I did and use mason jars... (http://www.tasteofhome.com/)

After everything is baked and prepared, set out everything you will need in a a little assembly line. This recipe filled about 12 small to medium size mason jars.

Just start layering! Put cake crumbs in the bottom.

Pumpkin pudding next
Cool Whip next and then Repeat until you run out of room

And Ta Da!!! Make a cute topper for your mason jar and tie some raffia or cute ribbon around the jar and you will have one cute and tasty dessert!

{Turkey Cranberry Wreath}

Something about mixing turkey and cranberry together! MMMM!

Turkey Cranberry Wreath

2 pkgs (8 oz ea) refrigerated Crescent Rolls

Combine in large bowl:
½ mayonnaise
2 Tbsp honey Dijon mustard
½ tsp. Coarsely ground black pepper
2 cups cooked turkey, chopped (about 12 oz)
½ cup celery, sliced
3 Tbsp fresh parsley, snipped
½ cup dried cranberries
4 oz swiss cheese, shredded (1 cup)
¼ walnuts, chopped
1 egg, separated to keep white, (set aside yolk for other use)

Preheat oven to 375 deg. Unroll crescent dough, separate into 16 triangles. With wide ends of triangles toward the center of the Large Round Stone, arrange 8 triangles in a circle. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking Stone. Match wide end of each remaining triangle to wide end of each outer triangle, seal seams (created by touching triangle bases) using dough roller. Points will temporarily overlap in center; do not seal! Scoop filling over seams of dough, forming a circle of filling. Beginning in center, lift the topmost pointed end of dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first. Beat egg white lightly and brush over dough. Bake wreath 25-30 minutes or until golden brown.

Cut, serve and enjoy! YUM!!!

{in a jar}

I thought this idea was splendid!!! Cakes and Pies.. in a jar!! I will only post this if my friends will be surprised if they ever receive one of these from me, promise!?!?!

photo credits and links:

chicken pot pie
pie in a jar
cake in jar

{What would Brian Boitano Make? - Tomato and Garlic Crouton Salad}

I was watching What would Brian Boitano Make and he made this Tomato and Garlic Crouton Salad salad- It looked amazing!!!!!


Ingredients
3 tablespoons olive oil, plus 1/4 cup
3 tablespoons butter
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and freshly ground black pepper
1/2 loaf ciabatta bread, cut into small cubes
3 tablespoons red wine vinegar
2 pints red and yellow, grape and pear tomatoes, sliced in 1/2
1 cup halved, sliced kalamata olives
1/2 pound perlini mozzarella
8 basil leaves, chopped

Directions

Preheat the oven to 400 degrees F.
In a small skillet over medium-low heat, add 3 tablespoons olive oil, the butter, garlic, red pepper flakes, and salt and pepper, to taste. Cook to infuse the butter and oil with the garlic, about 4 minutes.
Add the cubed bread to a large bowl, pour the butter and garlic mixture over the bread and toss to coat. Transfer to a sheet tray and bake until crisp, about 10 minutes. Remove from the oven and let cool.
In a small bowl whisk together the remaining olive oil and red wine vinegar and set aside.
In a large serving bowl, combine the tomatoes, olives, mozzarella, croutons, basil, and the oil and vinegar mixture. Gently toss to coat all the tomatoes and croutons. Let the salad sit for 10 minutes before serving.

{the 21 day challenge}

Today is really a turning point for me.. I have decided to take on some new journeys. First being Rhonna's 21 Day Challenge. I will pick a goal or habit each day and on Rhonna's Blog she puts together an inspiring quote graphic each day that we can put into an album, mini book, etc. I started today with my other new journey. I joined Weight Watchers.

Here is Day {1} of the 21 day challenge....

Don’t let fear of failure discourage you. Don’t let the voice of critics paralyze you—whether that voice comes from the outside or the inside. You are a great power for good. You will make the world a better place. Lift up your chin; walk tall. God loves you.- D.F. Uchtdorf

I will try to blog each day with the challenges and struggles that come along with my new journeys...

If you are joining right along with me on the 21 day challenge, please comment!