Happy Halloween Week!

Last night we had our Ward Halloween Party!  It was a fabulous way to start out Halloween week.  I was inspired by my friend, Jennie, to make these really cute cupcakes.  I had a blast making them.  I made three different kinds of cupcakes.  (If anyone wants the recipes, let me know.  They are super yummy and moist).  I decorated the cupcakes with some of my favorite things...spiders, bats, and worms!  Yes, I know I'm weird.

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I also made my favorite soup for the party.  It's Mexican Chicken Corn Chowder.  I got the recipe from my friend, Betsy.  Everyone should make it!  Here's the recipe.

Mexican Chicken Corn Chowder

1-2 Chicken Breasts (I used canned chicken this time, and it turned out great)

1/2 chopped onion

1-2 cloves of garlic, minced

3 tbsp butter

2 Chicken bouillon cubes

1 cup hot water

3/4 tsp ground cumin

2 cups half and half

2 cups shredded Monterey Jack cheese

1 can cream corn

1 (4oz) can green chiles

1/4 tsp tabasco sauce

1 tomato, chopped

Cliantro for garnish

In a large sauce pan, brown chicken, onion and garlic in butter until chicken is no longer pink.  Dissolve the bouillon in hot water.  Add to chicken mixture.  Add corn, chilies, and tobasco sauce.  Bring to low boil.  Add half and half and cheese.  Cook and stir over low heat until cheese is melted.  Stir in chopped tomato.  Serve, and garnish with cilantro.  Do not add cilantro to whole pot, or you will regret it.  Serve with tortilla chips and/or french bread for dipping.  

This recipe really is so good!  Make sure you use Monterey Jack Cheese, not a blend.  You might only find it in a block, but you can just shred it yourself. Also, it's best to use the bouillon cubes, because it is a more concentrated flavor, in less water.  If you are going to make it for a big family, Double the recipe!  Do not add more liquids than it calls for, because it will be too watery.  I've made this a lot, and that's how I know the do's and don'ts.

xoxo

j