Chicken Noodle Soup

It was 55 degrees today... soup weather I'd say! Kandice Allen brought this to us when we were both really sick one winter, so dang tasty!

SOUP

8-10 c chicken stock, preferably homemade

2 chicken breasts, cooked & shredded

4 carrots, peeled & chopped

3 ribs celery, chopped

1 onion, diced

2 bay leaves

1/2 t dried thyme

salt & pepper

NOODLES

1c flour

1 egg

1/2 t salt

3-4 T milk

Knead ingredients until small ball is formed. Cover with plastic wrap and let sit 15 min. Roll thin, cut in to 1/4 in. (or smaller) strips. Use lots of flour (or butter) to keep noodles from sticking to each other.

INSTRUCTIONS

Start noodles first. Lightly boil all ingredients until vegetables are tender. Just before serving, add noodles, cook 5 min. Serve over mashed potatoes, with cornbread on the side!

Mar-a-Lago Turkey Burger

This is seriously the best Turkey burger I have ever had. I saw it on Oprah and had to try it.




It is from a resturant in Florida. The recipe is on her website. Here is the Link:
http://www.oprah.com/recipe/food/recipessandwiches/20080516_tows_turkeyburger
Mar-a-Lago Turkey Burger
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Directions:

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Carmel Apple Cider

The perfect "special drink" in the middle of winter...

¼ c. heavy cream
¼ c. brown sugar
3 C. apple cider
½ c. water

Combine all ingred. and heat

½ c. cream - whip, add 1 T. brn sugar

Oreo Trifle

I got this recipe from my mother-in-law. It is soooo yummy! What is shown in the picture is a half recipe.

Two full packages of oreos

Two cubes of butter melted

Smash the oreos with the filling in them and mix with the melted butter. Set aside.

Two small packages instant vanilla pudding
Three and a half cups milk
One (8oz.) softened cream cheese
Twelve oz. carton of Cool Whip

Mix the pudding with the milk and beat for 3 minutes.
Add softened cream cheese and mix well.
Fold in the Cool Whip

In glass trifle bowl layer the oreo mixture and pudding mixture.
Begin and end with oreos.
Refrigerate for several hours before serving.

Pumpkin Gems

Pumpkin Gems Pampered chef

Cake:
· 1 yellow cake mix
· 3 eggs
· ½ cup oil
· 1 tsp baking soda
· 2 tsp cinnamon
· 1 20 oz can of pumpkin

Preheat oven to 325

Blend together all ingredients
Fill paper lined mini muffin pans 2/3 full. Bake for 12 minutes. Cool then frost with cream cheese frosting

Cream cheese frosting:
· 1 packager (3 oz) cream cheese, softened
· ¾ cup butter softened
· ½ tsp vanilla
· 1 Tbsp milk
· 2 cups powdered sugar

Cream together butter and cream cheese. Beat on vanilla and milk, gradually add powdered sugar until frosting is desired consistency

Hint pampered chef’s mini scoop, filled and leveled off is the perfect amount of matter for each muffin.

Mexican Chicken Chowder

It's getting to be that time of year.....for SOUP! Megan scolded me for never posting recipes, so I'm finally posting, and this is actually one of HER recipes so she won't really benefit from it! WOOPS, sorry Megs!

INGREDIENTS:

• 1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces
  
• 1/2 c. chopped onions
  
• 1-2 cloves garlic, minced
  
• 3 TBSP butter
  
• 2 chicken bouillon cubes
  
• 1 c. hot water
  
• 1/2-1 tsp ground cumin
  
• 2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)
  
• 2 c. Monterey Jack cheese/ or cheddar
  
• 1- 14 oz can cream style corn
  
• 1- 4 oz. can diced green chilies (don't drain)
  
• 1/4 tsp Tobasco sauce
  
• 1/2 bunch cilantro, chopped
  
• 1 c. cherry tomatoes, cut into slices
  

DIRECTIONS:

• Brown the chicken, butter, garlic, and onion in large pot.
  
• Dissolve bouillon cubes in 1 c. hot water
• Add water mixture and cumin into pan w/ chicken
• Cover and simmer for 5 minutes
• Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is melted
• Stir in cilantro and tomatoes before serving.

*We like to serve with quesadillas! My Brett even likes this and he's sometimes funny about soups because they don't fill him up, but he's the one that requested this dinner the last time I made it!

Boeuf Bourguignonne

This has become a favorite of mine and bretts. This recipe was given to me by my dad. It is So easy and SOOO good.
1 Lb beef stew meat cut into bite size pieces
1 large onion cut in to 1/2 inch rings
1 sm can tomato paste
1 bottle beer (can use o'dules)
2 or more cloves garlic
corn starch for thickening
olive oil
salt and pepper
egg noodles
butter

In sauce pan heat olive oil, 1-2 Tbsp. Brown stew meat over high heat until all sides are browned. reduce heat to medium add garlic and onions. sautee 1-2 minutes. Add bottle of beer and tomato paste. bring to boil and reduce hear to simmer for 2 1/2 to 3 hours. salt and pepper to taste. You can add more beer and tomato paste to stretch recipe, just do it in a one to one ratio. After mixture is done simmering use cornstarch to thicken (directions are on cornstarch canister.) Serve over buttered egg noodles.


We got these egg noodles at Sam's club. we really like them, they taste homemade.

Katies Fudgey brownies

Sorry no pic but amelia really wanted this recipe and I was to lazy to take a picture....

Brownie batter

2 sticks butter melted
2 cups flour
2 cups sugar
2 1/2 Tbsp cocoa heaping
4 eggs (i use extra large)

melt butter, mix in all ingredients, add flour last, taking extreme caution NOT TO OVER MIX!

Preheat oven to 350. Grease 9 x 13 inch pan. Bake for 23 minutes using fork or toothpick to check for doneness.

Frosting
1 ½ stick butter melted
3 cups powdered sugar
4 1/2Tbsp cocoa heaping
4 ½ tbsp milk (or buttermilk if you have it)

frost while warm

Greek Chicken Kabobs!

I love these and they are very simple!



1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved



COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.



PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers.



GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

BBQ chicken and corn salad

This is from this months issue of realsimple. The Corn salad is to die for!!! You gotta try it while the corn in the stores is still fresh, yummy and cheap!!

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 tablespoon (or more) unsalted butter, cut into pieces
2 scallions (or fresh chives), sliced
Place twenty 8-inch wooden skewers in water to soak.
Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.Meanwhile, grill the corn,(no need to wrap with foil, just watch carefully) turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken. Yield: Makes 4 servings

Mini Cheesecakes

Baby Cheese Cakes

Betty Crocker sugar cookie dough in the bag and make according to pkg.
Put sm. scoop 3/4 full into mini muffin pan and smash down
w/floured tart shaper bake 325 for 8 or 9 minutes til lightly brown
take out and smash down again w/floured tart shaper - twist and spin it.

Filling: 2 - 8 oz. pkgs. of softened cream cheese
2 teaspn. lemon juice
2 - 8 oz. cups of powdered sugar
Mix w/mixer and fill cooled cookie cups

Top w/favorite pie filling cherry, strawberry, blueberry

Cinnamon Raisin Swirl Bread

This makes a great breakfast. We love it toasted with butter or cream cheese. Or you can use it to make irresistable french toast. Also tasty with peanut butter. My family loves it!



Directions:

Make your favorite bread dough. (Wheat or White) My favorite is shown below

Divide dough into 1 1/2 lb. sections

Roll out one at a time into a rectangle 1/4" thick. Sprinkle with Cinnamon sugar. (2 parts sugar/ 1 part cinnamon) sprinkle raisins over the entire rectangle. I use about 1/3 c. per loaf. Raisins can be omitted. Roll up like a cinnamon roll. Instead of cutting into rolls, place into well-greased or sprayed loaf pan. Bake according to regular bread baking instructions. Remove from pans immediately. Cool completely before storing.

Little Red Hen (Whole Wheat) Bread

Happy Independence Day!

I filled this loaf pan a little more than I like... so it's really big!

Ingredients:

7 c. freshly ground whole wheat flour

5-7 c. high gluten bread flour

2 Tbsp. SAF yeast

6 c. hot water (140 degrees F.)

1/2 c. canola oil

1/2 c. honey

2 Tbsp. salt

2 Tbsp. dough enhancer (optional; however, it improves the texture and shelf life of the baked bread)

Directions:

Combine 7 cups wheat flour, 2 cups white flour and yeast in Bosch bowl with dough hook. Pour in hot water and mix 1 minute. Let sponge (sit) 10-15 minutes. Add oil, honey, salt and additional flour until dough cleans the sides of the bowl.

As the motor bears down, turn to speed two, add dough enhancer and knead on speed two for 4-5 minutes. (This develops the gluten.) If too sticky, add additional white flour to eliminate stickiness. Take immediately out of bowl. Fill loaf pans 1/2 to 2/3 full. Cover with plastic wrap. Let raise until doubled. Remove plastic.

Place in cold oven. Heat oven to 350 degrees. Bake appx. 20 minutes. The best way to test doneness is to insert a thermometer into the center of the loaf. The bread is done when it reaches an internal temp. of 190 degrees. The next best way is to tap on the top crust. It should sound hollow.

Dump bread from pans immediately onto cooling racks. Cool completely before storing. (Steam makes the bread soggy and more likely to grow mold.)

I got the recipe from my local Bosch store's cooking class.

Mini Ham Quiche

Mini Ham Quiche

Ingredients:

• 1 package processed ham (2.5 oz) finely chopped (or 2.5 oz chopped bacon)


• 2 Tbsp fine chopped yellow onion


• 1/2 C Swiss or Cheddar cheese


• 1 Egg


• 1 Tbsp fresh chopped parsley


• 1 1/2 tsp Dijon Mustard


• 1/8 tsp ground pepper


• 1 package refrigerated cresent rolls

Instructions:

1. Beat egg


2. Combine all ingredients except cresent rolls


3. Unroll cresent dough and press edges of triangle pieces together to from 1 large rectangle


4. using pizza cutter, cut dough into 24 pieces


5. 5. press 1 square into each greased cup of mini muffin tin using spoon or finger


6. 6. using small scoop, fill each muffin cup with 1/2 to 3/4 full scoop.


7. 7. Bake 350 for 12-14 min

I made this for my moms birthday party and they were excellent! Somehow the picture of the finished product was erased, so please use your imagination!

Variation: I tripled this recipe+ 1 extra egg and used a pie crust (and pie tin obviously) to make a full sized version and it was every bit as good!

Chicken Pot Pie...Super Easy!

To start you are going to need:
3 Chicken Breast, cooked and cut into small pieces
2 Potatoes, cooked and cut into small pieces
2 cups of veggies, cooked (corn, carrots, peas.. etc.)
You can also use cans of the above, you would need probably 2
I pkg of Cream Cheese
1 can of Chicken Gravy
I pkg of Pastery Pie (I believe that is what they are called)
Any spices that you love

Step 1:
Once everything is cooked you can put that aside and soften the Cream Cheese and Chicken gravy on the stove. Once that is creamy add in the veggies and chicken. Put all the seasonings that you love. I used Garlic salt, Italian seasoning, Oregano.. etc.

Step 2:

Use one of the pastery's and put it on the bottom and have it look like above. You will put that in the oven for 15 mins.(make sure you spray the bottom) Once that comes out add everything in it.

Step 3:

Put the last pastery on top with some holes. Cook for around 20 mins. You will want to check it every now and then. I have found that sometimes it cooks faster then the last time. Just until it is alittle golden brown.

It is so yummy and easy. The best left overs for lunch the next day too.

Enjoy!

Baby Pecan Pies

Tart Shells
1/2 cup butter or margarine, softened
3 ounces cream cheese, softened
1 cup all-purpose flour

Filling
2 tablespoons butter, melted
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup pecan halves, finely chopped
Powdered sugar (optional)

Directions:
1.Preheat oven to 350°F. For tart shells, beat butter and cream cheese in bowl until well blended. Add flour; mix until a soft dough forms.
2.Using Small Scoop, shape dough into 1-inch balls. Place balls of dough into ungreased cups of Mini-Muffin Pan. Dip Mini-Tart Shaper, (or fingers) in flour; press into dough with even pressure until dough rises slightly above rim of pan.
3.For filling, place butter in seperate bowl; microwave on HIGH 30 seconds or until melted. Stir in brown sugar, egg and vanilla. Finely chop pecans; add to batter bowl and mix well.
4.Using Small Scoop, fill each tart shell with level scoop of filling (do not overfill). Bake 20-25 minutes or until light golden brown. Remove from oven; cool in pan 3 minutes. Remove from pan to cooling Rack; cool completely. Sprinkle with powdered sugar, if desired.
Yield: 24 tarts

To store tarts, cool completely, then place in a tightly covered container. For longer storage, freeze up to 1 month.

Low fat mini chocolate muffins!

A good friend of mine made these and I wasn't sure if I wanted to taste one after she told me the ingredients! I am glad I did though! They are delicious!

1 box extra moist chocolate cake mix

1 egg

1 16oz can of pumpkin puree (you cannot taste the pumpkin)

1 cup chocolate chips (I like the mini chips)

Mix ingredients together. Bake at 350, 13 minutes for mini muffins 30 minutes for regular muffins.

White Chicken Chili!

This is one of my favorite recipes. I like it so much I even make it in 90 degree weather!

1lb. boneless skinless chicken breast, cut into 1 inch cubes

1 medium onion, diced

1 1/2 tsp. garlic powder

1 Tbsp. vegetable oil

2 (15oz) cans of great northern beans, rinsed and drained

1 (14oz) can of chicken broth

1 (4oz) can of chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp. of pepper

1 cup sour cream

1/2 cup whipping cream

Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chillies, and seasonings. Bring to boil. Reduce heat and simmer, uncovered 30 minutes. Remove from heat. Stir in sour cream and whipping cream.

I serve with shredded cheese on top and corn bread on the side!

Welcome Whit, Ashli and Janae

We have three new bloggers!! Whitney is my bestest friend from highschool. Ashli is a new friend and ward member from Columbus. And Janae is a cousin of mine, amelia, heidi, and Ashlee S. Welcome Welcome!!!

Chocolate Chip Fudgey Cups

2 pkgs pull-apart cookies
1/2 bag of MILK chocolate chips
2-3 TBSP milk
Mini cupcake tins

Okay, so my pics aren't that great but these are very simple and yummy! They are a hit with every age group. I love making them for YW or RS events. Of course for FHE too! I made this batch to go camping, they tend to pack a little nicer and last longer than regular cookies (which end up in pieces) I have always used the Safeway brand of pull-apart cookies(economical reasons only) I am told that the Nestle Turtle pull-aparts are awesome. I have tried it with normal cookie dough and it doesn't work very well--the cookie itself turns out too soft.
Pull apart cookie and roll into a ball. (this picture shows "mini" only because they were out of the regular size--if I use the "mini" I roll two sections together) Place into mini-cupcake tins sprayed with non-stick spray. Bake according to package directions.
Let cool for 1-2 minutes and then, with a pizza cutter gently press in the center. (don't go clear to the bottom--just enough to make a "cup") Let cool for another 8 minutes and then dump out of pan and cool upside down.
With a half of a bag of MILK choco-chips and 2-3 TBSP of milk place in microwave for 20-30 seconds. Then stir 'till smooth
Spoon melted chocolate mixture into the formed cup. Let cool then serve. I am not always my mother's daughter, can you imagine my mom using store bought cookie dough? That's funny to think about! I'm sure even my MOM would eat these. If I have time I like to chill them, then the chocolate sets more. My family loves them right away!!! ENJOY--and no mocking!!!