Chicken Cilantro Lime Soup

Chicken Cilantro Lime Soup 2 tablespoons olive oil 1 onion, chopped 2 garlic cloves, minced 1 tablespoon chili powder 2 skinless boneless chicken breast halves, cut into 3/4-inch pieces 5 cups canned low-salt chicken broth 1 cup fresh or frozen corn kernels 1 cup chopped seeded tomatoes 1/2 bunch fresh cilantro sprigs, tied together with kitchen string. 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice Sour cream

Happy Father's Day Daddy ... You are missed

In Our Hearts © Rose de Leon We thought of you with love today, But that is nothing new. We thought about you yesterday. And days before that too. We think of you in silence. We often speak your name. Now all we have is memories. And your picture in a frame. Your memory is our keepsake. With which we’ll never part. God has you in his keeping. We have you in our heart. I miss you Daddy.

Elder Matt Krantz

Here's catching everyone up on Elder Krantz. Matt is now in the mountain of Zaragoza Guatemala. Right now it their rainy season and he is very thankful for the heavy rain boots he brought with him. Matt has recently been made into a trainer. He has his first trainee from Peru. He is loving the new challenge and knows how important this is for a new missionary. When Matt first got to the mission field his first two companions were ready to finish their missions and were about to go home. He wants this to be great for both of them. When Matt got to the area there had not been a baptism in a few years and the work was tougher than normal. In the 2 months he's been there they have had 1 baptism and are looking forward to another baptism in a couple of weeks. I get an email from him every week and he sounds so good. This is an incredible experience for our entire family and I'm sure we're all going to do some growing from it. Especially Matt. The beautiful mountain area Matt is serving in. Just some of the sites he gets to see on their one day off a week.

Mark's Father's Day Request

Cream Cheese Chicken Chilli (in a Slow Cooker) 1 can black beans 1 can corn, undrained 1 can Rotel, undrained 1 package ranch dressing mix 1 tsp cumin 1 Tbsp chili powder 1 tsp onion powder 1 8 oz package light cream cheese 2 chicken breasts Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Here's The Best Breakfast Casserole

Cinnamon French Toast Bake (Adapted from the Best of the Pillsbury Bake-Off Cookbook) 1/4 cup melted butter 2 cans refrigerated cinnamon rolls with icing 5 eggs 1/2 cup heavy whipping cream 2 teaspoons ground cinnamon 2 teaspoons vanilla 1 cup chopped pecans 3/4 cup maple syrup 1. Preheat the oven to 375 degrees. 2. Pour the melted butter into an ungreased 13x9 glass baking dish. Separate both cans of refrigerated cinnamon buns into 16 cinnamon buns, setting the icing aside. Then cut each cinnamon bun into 8 pieces and place the pieces on top of the butter in the baking dish. 3. In a medium bowl beat the eggs. Then beat in the heavy whipping cream, cinnamon, and vanilla until they are well blended. Then gently pour over the cinnamon bun pieces. Sprinkle the top with the pecans and then drizzle with the maple syrup. 4. Bake for 20 to 28 minutes or until golden brown. Cool for 15 minutes. 5. Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle. Drizzle the icing over the top of the French Toast Bake. Serve with additional syrup if desired