Miller Family Recipes

I have been searching for a good enchilada soup since we moved back to AZ, mainly because I had a great one at both Chili's and Zoupa and became somewhat obsessed.  So I got on Pinterest and began my search landing on this one.  It's actual name is 20 - minute cheesy...I found it did go together rather quickly, especially since I always keep 2-cup bags of cooked chicken in the freezer.  I think I might even try it with the homemade enchilada sauce she talked about. Makes: 6-8 servings (I can only double this in my pan) 2 Tblsp. oil 1 c. diced onion 2 cloves garlic, minced 1/2 c. masa harina 4 c. or 1 (32 oz. box) chicken stock 2 c. cooked, shredded chicken 1  (16 oz. can) red enchilada sauce (Macayo is the one I like) or homemade 2 (14 oz. cans) black beans, rinsed and drained 1 (14 oz. can) diced tomatoes, with juices (she prefers fire-roasted) 1 (4 oz. can) chopped green chilies 1/2 tsp. ground cumin 8 oz. sharp cheddar cheese or pepper jack for a lit...

This is an absolutely fabulous doctored up cake mix recipe...one of my favorites.  These turn out delicious, moist and fluffy cupcakes - perfect for holding buttercream frosting with a little cream cheese added to it. Makes 24 cupcakes 1 (18.25 oz.) box white cake mix (I use Duncan Hines, but you'll have to add 1/4 cup more from a second box because they made the boxes smaller 1 c. flour 1 c. sugar 3/4 tsp. salt 1 1/3 c. water 2 Tblsp. oil 1 tsp. vanilla and you can also add 1 tsp. almond extract if you want to go that route 1 c. sour cream (light is ok) 4 large egg Preheat oven to 325 degrees.  Place cupcake liners in pans. In a large bowl, whisk together cake mix, flour sugar and salt.  Add remaining ingredients and beat with hand mixer for 2 minutes, or until well blended. Use ice cream scoop to fill prepared cupcake tins - fill about 3/4 full.  Bake about 18 minutes, or until toothpick inserted in center comes out clean.