Kristen's Garden Salad

1-2 packages premium romaine salad
1 package Bacon Bits pieces
sliced cucumbers and tomatoes
1/2 to 3/4 cups grated parmesan cheese
Good Seasons Italian Dressing mix (plus required ingredients)

1. Toss all salad ingredients, without dressing, and chill for an hour or two.
2. Prepare salad dressing according to package directions. Toss with salad just before serving.
   

Cake Bites

1 box cake mix (any flavor – chocolate, vanilla, strawberry)
1 can frosting – same flavor as cake mix
1 package of either chocolate candy coating or almond bark bars

1. Prepare cake mix according to package directions.
   
2. Once out of the oven, scoop cake out of pan and mix together with the can of frosting in a large bowl.
   
3. Make small balls out of the mixture and place onto wax paper in a plastic container or on a cookie sheet. Place balls into freezer overnight if possible, or at least 4 hours.
   
4. Melt candy coating in the microwave and dip balls into melted chocolate or almond bark. While coating is still wet, you can dip in toffee bits or nuts, or drizzle with opposite kind of melted chocolate.

Tip: This is a great way to use leftover cake, either from a bakery or homemade.

Kristen made these for an unofficial home group meeting of just the ladies, and they were incredibly decadent. We had these luscious cake balls and strawberries, and we sat out on the back porch and talked until it was scandalously late (for old married ladies whose husbands were home with the kids, anyway).

Roasted Tomato Basil Soup – Sandra Lee

2 Tbsp extra virgin olive oil
1 frozen diced onion
1 tsp minced garlic
1/2 cup dry vermouth
3 (15 oz) cans roasted diced tomatoes
1/2 cup low sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 tsp salt
1/2 cup cream

1. In a medium pot over medium-high heat, sauté diced onions and garlic in olive oil for 1 minute.
   
2. Add remaining ingredients except for cream.
   
3. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
4. Remove soup from heat. Working in batches, puree soup in blender.
5. Adjust seasoning with salt and pepper.
   
6. Return puree to saucepan, add cream, and heat through.
   
7. Serve hot, garnished with chopped fresh basil.
   

WARNING: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.

Kristen's Tortilla Soup

2-3 carrots, chopped
2-3 celery stalks, chopped
3 zucchini, sliced
1 can corn, drained
1 can tomato sauce
1 can tomato sauce with bits
2-3 Tbsp cumin
Cavender’s seasoning salt (quite a bit – maybe 2-3 Tbsp)
4 Chicken breasts
½ jar hot sauce
Monterrey Jack cheese
tortilla chips

1. Fill Dutch oven with water to cover chicken breasts and boil until done – approximately 25 minutes.
2. Remove chicken from water and add rest of ingredients except cheese and chips.
3. Once chicken has cooled, shred and add to mixture.
4. Cook over high heat until boiling, then turn down to simmer and cook for 45 minutes to an hour, or until vegetables are tender.
5. To serve, put crushed chips on bottom of bowl, add soup, and sprinkle with cheese.