Cream Cheese Pound Cake

During the summer, one of my favorite desserts to eat is Strawberry Shortcake. I love love love it! However, I can't stand those greasy pound cakes that you buy at the grocery store. My favorite way to have strawberry shortcake is either with yummy fluffy biscuits, or this delicious pound cake. This pound cake is so moist and delicious, with a perfect crunchy top crust. I started making it to enjoy with strawberry shortcake, but I now often make it just to eat by itself! Although if you are looking for a low calorie treat, this is definitely not it!

Ingredients:
1 package (8 oz) cream cheese
1 1/2 cups butter
3 cups sugar
6 eggs
3 cups all-purpose flour
1 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan (I like to use two loaf pans sometimes, too).
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Tips for the best pound cake:

1. Make sure ALL your ingredients are at room temperature when you start.
   
2. When you add the sugar to the creamed butter and cream cheese mixture, add it very slowly. I usually put the sugar in a liquid measuring cup with a pour spout, and pour it into the mixture very slowly as it is mixing.
   
3. When I use the loaf pan, I like to put a piece of wax paper in the bottom, to prevent it from sticking. When the pound cake is cool, it peels right off
   
4. When checking the pound cake for readiness, insert a toothpick into the center. It must come out completely clean. If it is "almost clean" and you're not quite sure, leave it in for a few more minutes, or it will be doughy in the middle.
   

Crockpot Chicken Tortilla Soup

I seem to spend a lot of time looking for recipes that I can use my crock pot for that I actually like. I'm not really a big fan of most meats cooked in the crock pot, except for maybe barbecue. So I tend to go with soups and chilis in the crockpot. This recipe is extremely delicious, and one of my favorite soup recipes I've made. Even my husband, who is not a huge fan of soup, said it was great!

Ingredients:
1 lb shredded cooked chicken
1 (15 oz) can peeled whole tomatoes, mashed
1 (10 oz) can enchilada sauce
1 medium onion, chopped
1 (4 oz) can chopped green chiles
2 cloves garlic, minced
2 cups water
1 (14.5 oz) can chicken broth
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 bay leaf
1 (10 oz) package frozen corn
1 Tbsp chopped cilantro
7 corn tortillas
vegetable oil
sour cream
cheese

Directions:

1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.