Good Old Fashioned Pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1/2 tsp vanilla


DIRECTIONS
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chicken Tortilla Soup

Chicken Tortilla Soup
Ingredients:
1 pound boneless chicken, cooked and shredded
1 can (15 ounces) crushed tomatoes
1 can (10 ounces) enchilada sauce
1 medium onion, chopped
1 can (4 ounces) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 ounces) chicken broth
2 cans (15 ounces) whole kernal corn, with liquid (or four cups frozen corn)
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon crushed bay leaves
1 tablespoon dried chopped cilantro
Method:


Combine all ingredients in a greased 4 1/2 to 6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.
Serve with tortilla chips and garnish with grated pepper-jack cheese and guacamole.

Can also add yellow, orange peppers to the mix. Celery is good too.

French Quarter Onion Soup

This is seriously the best French Onion Soup I have ever made. Enjoy!

Soup Ingredients

¼ cup butter

3 medium white onions sliced

3 14 oz cans beef broth

1 tsp salt

¼ tsp garlic powder

3 TBS grated parmesan cheese

Preparation

Sauté onions in the melted butter. This takes about 20 minutes. The onions should be brown and transparent. Add the broth, salt, and garlic powder. Bring to a boil. Reduce heat, simmer and cook uncovered for about 1 hour. In the last 10 minutes of cooking, add the grated parmesan cheese.

Topping Ingredients

6 slices Baguette

6 slices of Swiss cheese

6 TBsp. of grated mozzarella

6 tsp. grated parmesan cheese

Preparation

Preheat oven to 350 degrees and toast the Baguette slices about 10 minutes or until brown. Set oven to broil. Place about 1 cup of soup in each serving dish. Float a toasted slice of baguette on top and then layer with cheese. First 1 slice of Swiss, next a tablespoon on mozzarella, and then sprinkle parmesan cheese on top. Place the soup bowls on a baking sheet and broil for 4 minutes, or until the cheese begins to brown. Serve hot and bubbly