Chicken Tortilla Soup & Buckeye Brownie Peanut Butter Cookies

Chicken Tortilla Soup

2-3 chicken breasts
2 cans Nacho Cheese soup
2 cans Cream of Chicken soup
2 cans worth of milk
1 can green enchilada sauce
1 can diced green chilies
1 small jar of salsa
Tortilla chips
Shredded cheese

Pre-boil chicken until no longer pink; shred into smaller pieces. In a crockpot, add chicken, both soups, milk, enchilada sauce, green chilies, and salsa; cook on high for 4 hours. Top soup with crushed tortilla chips and cheese.

Buckeye Brownie Peanut Butter Cookies

1 box brownie mix
4 oz. cream cheese, softened
1/4 cup butter, softened
1 egg
2 Tbsps. flour
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1/2 cup chocolate chips
1/2 tsp. olive oil

Preheat oven to 350 degrees. Combine brownie mix, cream cheese, butter, egg, and flour in a bowl; mix until combined. (Mixture will be sticky.) Roll batter into balls that are about 1 – 1 1/2 tablespoons each; make 24 cookies. Place on parchment-lined cookie sheet and slightly press down dough to flatten. Bake for 12-14 minutes; or until the tops of the cookies are crinkly. While the cookies are baking, combine the peanut butter and powdered sugar in a medium bowl. Divide the mixture and roll into 24 small balls. Remove cookies from oven and place on cooling rack. Press down peanut butter ball flat and place on top of hot cookie. Combine chocolate chips and oil in a small bag; microwave until melted. Snip a corner of the bag & drizzle over the cookies.



Laverne Diede
Rhonda Fitterer

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