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December 30, 2008

Mexican Chicken Soup

2 chicken breasts
1/2 cup rice, uncooked
1 can corn, undrained
1 can mixed vegetables, drained
1 can cream of chicken soup
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp jalapeno (or to taste), chopped
3 oz Velveeta cheese

Put chickin in a large pot. Cover with water and cook until done. Leave water in pot; take chicken out and shred or slice, then put back into pot with broth. Add remaining ingredients except cheese. Simmer until rice is cooked, stirring occasionally (about 30 minutes). Add cheese and stir until melted.

Serve with browned tortillas.

Makes 6 servings.

December 15, 2008

Bacon Breadstick Focaccia

1 can (11 oz) Pillsbury refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped

Heat oven to 375° F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.

Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon.

Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.