Easy Chicken Noodle Soup

~~Amber~~

Ingredients
1 tablespoon butter
2 cloves of garlic minced
1/2 cup chopped onion
1/2 cup chopped celery
1 cup sliced carrots
4 cups of chicken stock (can also use canned broth, but I think the stock adds more flavor)
2 cups vegetable stock or broth
1 bay leaf
1/2 teaspoon dried basil
1/2 teaspoon dried oregano or marjoram
salt and pepper to taste
about 1/2 of a Rotisserie Chicken shredded
2 cups dried egg noodles

Directions
In large pot melt butter. Add garlic, onion, celery and carrots. Saute over medium heat until tender, about 5 minutes. Add chicken and vegetable stocks and all spices. Bring to a boil. Add chicken, reduce heat and simmer 20 minutes. Increase heat to medium and add egg noodles. Cook until noodles are al dente.

Makes 6 servings.
**Note**Prepared stock can usually be found near the broth. Examples of brands of stock - Wolfgang Puck, Emerile and Kitchen Basics.

ASAP

I have need for a recipe for chicken soup or even vegetable. Thanks-Kendra

Salted Peanut Chews

Sweet and Salty. Yum! ~~Amber~~

Base:
1 Package Yellow Cake Mix
1/3 Cup Margarine or Butter, softened
1 Egg
3 Cups Miniature Marshmallows

Topping:
2/3 Cup Corn Syrup
1/4 Cup Margarine or Butter
2 Tsp. Vanilla
1 10 oz. Package Peanut Butter Chips
2 Cups Crisp Rice Cereal
2 Cups Salted Peanuts

Directions
Heat oven to 350 degrees F. In large bowl, combine cake mix, 1/3 cup margarine and egg; beat at low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
Bake for 12 to 18 minutes or until light golden brown. Remove from oven and immediately sprinkle with marshmallows. Return to oven; bake and additional 1 to 2 minutes or until marshmallows just begin to puff. Cool while preparing topping.
In large saucepan, combine all topping ingredients except cereal and peanuts. Heat just until chips are melted and mixture is smooth, stirring constantly. Remove from heat; stir in cereal and peanuts. Immediately spoon warm topping over marshmallows; spread to cover. Refrigerate 1 hour or until firm. Cut into bars. Store in covered container.

Yield - 48 bars

Chocolate Cake with Fudge Frosting

If you like rich chocolate cake...then this is the cake for you. ~~Amber~~

3 Cups Flour
2 Cups Sugar
1 tsp. Salt
2 tsp. Baking Soda
8 Tbsp. Baking Cocoa
3/4 Cup Vegetable Oil
2 Tbsp. white vinegar
2 tsp. vanilla
2 Cups Cold Water

Directions
Heat oven to 350 degrees F. Grease and flour a 9x13 pan. Mix all ingredients together in a large bowl. Pour into prepared 9x13 pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost.

*Note: I like to make this cake in two round cake pans and put the fudge frosting (below) in between the layers. Then frost with a homemade white butter cream frosting. With a big glass of cold milk...Yummy!

Fudge Frosting

4 Cups Powdered Sugar
1/2 Cup Baking Cocoa
1/4 tsp. Salt
6 Tbsp. Boiling Hot Water
1 tsp. Vanilla
2/3 Stick Soft Margarine

Directions
Mix powdered sugar, cocoa and salt together in large bowl. Add water, vanilla and margarine. Beat with electric mixer until smooth and thickened.

Grandma's Sunday Chicken

This is a great fix it and forget it meal. You can even make it all up the night before and stick it in the refrigerator then cook it the next day. I like it served with steamed rice or pasta tossed with garlic, olive oil and grated parmesan or romano cheese. ~~Amber~~

3 to 3 1/2 lbs. boneless, skinless chicken breasts
2 packages Carl Budding (or similar) honey-ham lunchmeat
2 cans of cream of mushroom soup (you can use cream of chicken if you prefer)
16 oz of sour cream
Garlic powder
Ground black pepper
Salt
Toothpicks

Directions
Preheat oven to 250 degrees F.
In a large bowl mix sour cream and mushroom soup together and season to taste with garlic powder, pepper and salt. Set aside.
Cut chicken breast into pieces that will be small enough to wrap the lunchmeat around. Wrap each piece of chicken breast in a piece of ham and secure with a toothpick. Arrange the wrapped pieces of chicken in the bottom of a 9x13 baking pan.
Pour soup mixture over the top and cover with aluminum foil. Bake degrees for 3 hours.

Whole wheat Buttermilk Pancakes

I made this recipe up when I was 18, I have since added the ground flax and sometimes I add nuts, the pancakes are really fluffy and good. The recipe can be used in a waffle iron and come out really good as well. Serena

3/4 tsp salt
3 T brown sugar
1 1/2 cups whole wheat flour ( I think I add about 1/4 cup more or so of flour for waffles)
1 tsp baking powder
1/2 tsp baking soda
2 T ground flax (optional)
2 1/2 T oil
2 eggs
1 1/2 c. buttermilk (can substitute with-1 1/2 cups milk minus 1 1/2 T of the milk and add 1 1/2 T white vinegar)
1 tsp vanilla


Mix dry ingredients first and then add liquids. Cook on a prepared pan or waffle iron.

Oh, I forgot to mention that I first used regular whole wheat and then recently I have been experimenting with whole white wheat, both work great, the white winter wheat is a little closer to all purpose flour, but has more nutrition.

Pastel Cream Wafers

These cookies were a favorite in my family growing up, they are from a Betty Crocker Cookie cook book. Serena

COOKIE:
6 T cold butter (no substitutions)
1 cup flour
3-4 T cream
sugar

FROSTING:
1 cup sifted powdered sugar
1 T softened butter
1/2 tsp vanilla
1 drop food coloring
1 T cream (you might need a little more)

Cut the 6 T of butter into flour in mixing bowl until the size of small peas. Sprinkle 1 T of cream at a time into mixture. Gently toss with flour and push to the side of bowl. Repeat until all is moistened. Form into a ball and then roll dough about 1/8" thick on a floured surface. Use a small cookie cutter, the size of a spice cap ( I like to use either a little heart of flower cookie cutter), to cut dough. Dip one side of the dough into sugar and place on an ungreased cookie sheet. Prick with a fork in 4 parallel rows. Bake at 375 for 8-10 min, or until edges are barely getting a light brown. Stir Frosting ingredients together and spread a good amount of it on a non sugar side of a cooled cookie, then place another cookie on top (sugar side up) making a little sandwich and enjoy!

Cajun Chicken Pasta posted by Kate

from All Recipes.com
Submitted by: Carol Spradling
Rated: 5 out of 5 by 466 members
Prep Time: 20 Minutes Cook Time: 20 Minutes
"Chicken dredged in Cajun spices is sauteed with bell peppers and mushrooms, and presented in a basil-cream sauce over linguine."
INGREDIENTS:
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning or Creole
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream (I use 1% milk or fat free half and half and add cornstarch to thicken)
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Wowie Zowie Mexi Dip, posted by Summer Thomas

So i've had this mix as a Dip and its really good, you can also use it on tacos, hamburgers, and chicken. I make about half of this and just store in a small glass jar and keep it with my spices...it does have a little kick to it.

Dry Mix:
1 C. minced onions
1/2 C. cayenne pepper
1/4 C. chile powder
1/4 C. cilantro flakes
1/3 C. garlic salt

Dip:
1/3 C. Mayonnaise
2/3 C. sour cream
2 T. salsa
1 T. dry mix (above)

Mix all together and chill....enjoy

let me know what you think?

Yummy chocolate caramel brownies, posted by Summer Thomas

Ingredients:

1 pkg. germen chocolate cake mix
1 C. chopped nuts....you dont have to add nuts, I don't
1 C. evaporated milk, divided
1/2 C. butter or margarine melted
35 caramels, unwrapped
2 C. semi-sweet chocolate morsels

Directions:
* Preheat oven to 350 degrees

Combine ckae mix and nuts in large bowl. stir in 2/3 C. evaporated milk and butter (batter will be think). Spread half of batter into ungreased 13x9 inch baking pan.

Bake for 15 mins.

Heat caramels and remaining evaporated milk in small sausepan over low heat, stirring constantly, until caramels are melted. sprinkle morsels over brownie; drizzle with caramel mixture.

Drop remaining batter by heaping teaspoon over caramel mixture.

Bake for 25-30 mins. or until center is set. cool in pan or on wire rack. cut into 24 squares.

Li'l Cheddar Meat Loaves

I found this in Taste of Home 2000 and everyone loved it. So I kept it to myself. Ha ha ha. But I'll share now, 8 years later.-Kendra

1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1- 1/2 teaspoon prepared mustared

In a bowl, beat the egg and milk. Stir in the cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, brown suger and mustard; spoon over loaves. Bake, uncovered, at 350 for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160. Serves 8.

Best Big Fat Chewy Chocolate Chip Cookie

Like bakery cookies! Yum!-Kate
Taken from AllRecipes.com
Submitted by: ELIZABETHBH
Prep Time: 10 Minutes Cook Time: 15 Minutes
Yields: 18 servings

INGREDIENTS:
2 cups all-purpose flour (add an extra 1/3 cup for high altitude)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 cup semisweet chocolate chips

DIRECTIONS:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Wisconsin Cauliflower Cheddar Soup

from Kate
(I got this recipe from Good Housekeeping and tweaked it a little)
This soup tastes like the Wisconsin cheddar at Zupa's that I love!

2 tablespoons(1/4 stick) butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (14 1/2 ounces) chicken broth
1 bag of frozen, chopped cauliflower (1-1.5 lbs)
1 cup shredded sharp Cheddar cheese (add more to your taste)
(try using half pepper jack for a little spice)

DIRECTIONS
In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently.

Gradually stir in milk, chicken broth, and 1 cup water (less if you prefer it super creamy); add cauliflower and heat to boiling over med-high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 5 minutes.

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally.

Remove saucepan from heat; stir in cheese until melted and smooth. Garnish soup with extra cheese to serve.
*Serve with soft, warm french bread.

Chili's Southwestern Egg rolls

These are great as a main dish or as an appitizer, this is a healthier version of Chili's Southwestern Eggrolls.

1 chicken breast fillet
1/2-1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
1/2 tablespoon minced cilantro
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2-1 tsp minced garlic
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack and cheddar cheese
egg roll wrappers

Avocado-Ranch Dipping Sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/2 cup freshly made Hidden Valley ranch dressing, made with half mayo, half sour cream (instead of all mayo).

Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, cilantro, cumin, chili powder, and salt to the pan. Cook for another 4 minutes. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Spoon a heaping 1-2 Tbls. of the mixture into the center of an egg roll wrapper, moisten the edges and then fold in the ends and then roll the wrapper over the mixture., keeping it very tight, Repeat with the remaining ingredients until it’s all gone. Make the avocado ranch dipping sauce in a bowl. Pan fry the egg rolls with a little Pam or vegetable oil spray.Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Serve with fresh lime slices.

The Best Sweet and Sour Chicken

If you like sweet and sour chicken this is yummy!


2 big boneless skinless chicken breasts, cut into chunks
1 egg, beaten
1/2 cup flour
1/2 cup cornstarch
Salt and pepper to taste

4 Tablespoons ketchup
1 T soy sauce
1/2 can crushed pineapple
1/4 cup chopped red peppers
3/4 cup sugar
1/3 cup white vinegar

1. Mix flour, cornstarch, salt and pepper in a gallon size zip lock bag. Mix an egg in a bowl and drop chicken into it then take chicken out and drop chicken in it to bag of flour mixture to coat. Heat a little oil in pan and brown chicken on both sides on med heat. Bake at 350 degrees for 30 min (or until temperature is 170 in middle of chicken pieces). While the chicken is cooking, saute the peppers in a tiny bit of olive oil in a small saucepan until they are a little brown, but still crunchy, then mix together the sauce ingredients, add peppers, and then cook on med/high until bubbling, then turn down to low and simmer for 15 min. Pour over crispy chicken to coat right before you serve.

Welcome!

Hello everyone!
I am excited to start this blog, the reason being that I always get requests from friends and family for new recipes and I figured that by starting a blog we could all share our new or favorite recipes. I will start by posting a few recipes, please feel free if you try any of them to add your comments. This blog is just a fun blog that will hopefully be a big recipe exchange for when you feel like you want to try something new. Also, if you have any questions on anything related to cooking, post it and we can all help. Don't be shy, add your favorite recipes as well and remember to add labels. Enjoy!!