A Few More Recipes!

Caramel Apple Cupcakes From Taste of Home

1 package spice cake mix (or you can use a homemade cake mix and add pumpkin pie spice)
2 cups chopped peeled tart apples
3 tablespoons milk
1 cup finely chopped pecans, toasted
1 teaspoon vanilla (was not in the original recipe, I added it because we love vanilla)
20 caramels
12 popsicle sticks

Prepare cake mix according to package directions; fold in apples and vanilla. Fill 12 paper-lined jumbo muffin cups three-fourths full. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. Cool on wire racks completely. In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes and sprinkle with the pecans. Insert a popsicle stick into the center of each cupcake. Yield: 1 dozen



Crockpot Chicken Tortilla Soup

1 lb. shredded, cooked chicken
1 can crushed tomatoes
1 can enchilada sauce (I used a packet of dry enchilada sauce)
1 medium onion, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, minced
2 cups water
3 cups homemade chicken broth
2 cans of black beans
1 can green chilies
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon sea salt
1/4 teaspoon pepper
2 cans whole kernel corn or 2 10-ounce bags frozen corn
1 tablespoon chopped cilantro
1 tablespoon chopped parsley

Add all ingredients to the crockpot and cook 8 - 10 hours or overnight. Serve topped with shredded cheddar cheese, sliced green onions and sour cream. Enjoy!