Happy Valentine's Day!

Valentine's Day was great. We didn't do anything really exciting. Nels was a sweetheart and made me pancakes with strawberries and bought me flowers. Then we decided to make these heart shaped rice crispie treats for friends and neighbors. Wow, it turned out to be quite the project, but it was fun doing it together. This is how they turned out, and they tasted pretty good too, if I do say so myself. Of course not all of them turned out so unfortunately Nels and I had to eat them. :)I found the idea from this site my sister Melissa recommended. So thank you!
Hope everyone had a fun and loving Valentine's.

Great Recipe

I had been looking for a good chicken taco soup and came across this one. It takes a little bit of time, but Nels and I both loved it. It's from Betty Crocker.

Tortilla Soup
6 corn tortillas (6 inch)
1/4 cup vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)
1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse (kosher or sea) salt
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz)
Chopped fresh cilantro, if desired
1 lime, cut into wedges


1. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Cook strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels.


2. Heat oil remaining in saucepan over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3. To serve, peel and pit avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls. Ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Makes 4 servings