Spiced Pineapple Cooler

We had this last weekend with our Fiesta, and it was delicious. It might seem weird at first, as it has a good clove flavor, which most of the time we have in warm Christmas beverages, but the cloves and pineapple go really well together.

1 1/2 C water
2/3 C sugar
4 cinnamon sticks (3 in)
12 whole cloves
1 can (46 oz) unsweetened pineapple juice
1 1/2 C orange juice
1/2 C lemon juice
2-liter ginger ale
Ice cubes
Additional cinnamon sticks, optional

In a small saucepan, bring the water, sugar, cinnamon, and cloves to a boil. Reduce heat; cover and simmer for 15 minutes. Strain. Cool to room temperature.

Pour into a large pitcher; stir in juices. Refrigerate until chilled.

To serve: Mix equal parts juice/spice mixture and ginger ale. Serve over ice and garnish with cinnamon sticks if desired.

Chicken Tortilla Soup

This will feed 4-6 people. Scott and I usually get a couple of days of leftovers out of it.

1 can cream of chicken soup
1 can cream of potato soup
1 C milk
1 C chicken broth
1 pkg (12 oz) frozen corn
2-3 chicken breasts, cooked and cut into chunks
1 can (4 oz) chopped green chilies**
2 flour tortillas (8 in), cut into strips about 1/2 in. x 2 in.
1 C shredded cheddar cheese
additional shredded cheddar for topping, if desired
sour cream for topping, if desired

In a large saucepan, heat the soups, milk, and broth. Add corn, chicken, and chilies, bring to a low boil. Add tortilla strips, reduce heat and simmer uncovered about 5 minutes. Stir in 1 C cheddar cheese until melted. Serve, topped with additional cheddar and sour cream.
**I sometimes substitute 1 diced green pepper for the green chilies, for a different pepper flavor.