Creamy Noodle Soup

Well this is what I made for dinner tonight. Along with some rolls, but I forgot how much I loved this recipe. I do love the winter for the fact that you get to make so many soups and all of them seem to be sooo yummy. I am always looking for new recipes though so please share a soup recipe you might have on your blog as well if you read this....

Creamy Noodle Soup-

Creamy Chicken Noodle Soup
2-3 boxes of Chicken Broth
1 onion –chopped
1 pound carrots –chopped
1 medium chicken (2-3 breasts)
3 cups of egg noodles (see picture) country noodles
1 cup butter
1 cup flour
1 can evaporated milk

Boil Chicken with vegetables adding salt and garlic salt to water. Bring to boil and cook until chicken is done. Shred Chicken or Cut up depending on how you like it.

Sauce: Melt 1-cup butter and 1 cup flour mixture until smooth. Add 1 can evaporated milk slowly into mixture. Remove chicken, and bring broth to a boil. Add noodles to the broth and cook until they are about done. Add sauce to the broth and noodles. Remove chicken meat from bones, or just shred and add veggies and chicken to soup. Add addition 2-3 cups of milk. Depending on how thick you would like it. Continue Cooking until noodles are soft. Add salt and pepper.

Sometimes I add 2 bullion cubes at the end for flavor with more salt and some pepper. Onion salt too, but I didn't add onions so I added some onion salt instead.

Note: Serves about 8-10 or more. You can Freeze leftovers and makes a easy meal later. You can alter it any way you would like, but it is so YUMMY, filling and warm. I would half the recipe if you have a smaller family, but I really enjoy having the left overs for lunch the next day.

Holiday Treats

Well David wanted to cook some goodies this weekend so we made the traditional Treats. I thought I would share them all with you..

Rocky Road Brownies (everyone loves these)
1/2 cup butter
1 cup flour
1 tsp. baking powder
2 eggs
1 oz. unsweetened chocolate
1 cup sugar
1 tsp vanilla
3/4 cup chopped nuts. (optional)

Melt Butter and chocolate carefully. Add remaining ingredients. Spread in greased Floured 13x9 inch pan

8 oz. cream cheese softened (save 2 ox for frosting)
2 tbsp flour
1 egg
1 cup chocolate chips
1/4 cup soft butter
1/2 cup sugar
1/2 tsp vanilla
1/4 chopped nuts
Combine filling ingredients except chocolate chips in bowl. Beat until smooth and fluffy. Stir in nuts(optional). Spread over chocolate mixture. Sprinkle chocolate ships over cream cheese mixture.
Bake at 350 for 25 to 35 minutes until done.

Remove from oven and sprinkle with the chocolate chips and 2 cups mini marshmallows. You don't want the chocolate chips to melt.
Return to oven for ONLY another 2 minutes

While the brownies are cooking, prepare the frosting:
Carefully melt together:
1/4 cup butter
1/2 cup milk
1 oz unsweetened chocolate
2 oz saved cream cheese.
Heat until blended. Remove from heat. add 3 cups powdered sugar and 1 tsp vanilla and mix. Pour over marshmallows layer and lightly swirl to marble with knife. Refrigerate until firm.


Crunchy Fudge Sandwiches
1 pkg. (12 0z) chocolate chips
1 pkg. )12 oz) butterscotch chips
1 cup peanut butter
8 cups rice krispies (one box will make double the recipe)
2 tbsp. water
1 cup powdered sugar
4 tbsp. butter

Melt butterscotch chips with peanut butter over low heat stirring constantly. Remove from heat. Add rice krispies and stir until well coated. Press 1/2 of mixture into bottom of 9x13 pan (unless you doubled it use a cookies sheet). Chill in refrigerator while preparing fudge mixture; set remainder aside.

Combine chocolate ships, sugar, butter and water in saucepan, over low heat (or double boiler). Melt, stirring until well blended. spread over 1/2 chilled cereal in pan. Press remaining cereal on top of chocolate gently. Chill for 10 minutes before cutting. Keep chilled. Kids love these.

Ritz Crackers
Not really a recipe just very simple:
Take some Ritz crackers put some peanut butter in the middle of two making a sandwich with the Ritz crackers. Melt some Vanilla Chocolate in a pan on the stove. (from the baking isle) Take the crackers with two forks dump them one my one in the chocolate flipping them to give them an even coat. Take them out and place on wax paper.. So yummy and you can decorate them if you would like.

Now we have all this temptation to munch all day long and honestly if it was up to me, I would do like Amber said and just pass out fruit baskets to my family and friends. David would kill me though. =)

Chicken Manicotti

Chicken Manicotti

1 jar tomato pasta sauce
3/4 cups water
1 tsp garlic salt
1 1/2 lb uncooked chicken breast tenders. not breaded 14 tenders
14 uncooked manicotti pasta shells 8 oz
2 cups shredded mozzarella cheese 8 oz
chopped fresh basil leaves if desired

1. heat oven to 350. in medium bowl mix pasta sauce and water. spread about 1/2 of pasta sauce in 13x9 glass baking dish
2. sprinkle garlic salt on chicken . insert chicken into uncooked manicotti shells, stuffing from each end of the shell. (i used a butter knife to help get it in really carefully) place shells of pasta on pasta sauce in the dish. pour remaning sauce on top. cover tightly with foil.
3. bake for about 1 hour until shells are tender. sprinkle with cheese. bake uncovered about 5 more minutes. until cheese is melted. sprinkle with basil.

Accidentally Good Chili

I kinda made this chili with a lot of luck. I was trying to make some really good chili, but I didn't have any recipes for it. I took some elements from Summer's turkey taco soup (which is very tasty, by the way) and then threw in some other stuff and prayed (I really did say a prayer so that I could feed my hungry husband something good) that it would turn out good. It was so yummy! If you like chili, I'm sure you'll like this - a little spicy, but not too much. Easton gobbled it up!

Accidentally Good Chili
Feeds a lot or good for leftovers

You will need:

1 large can diced tomatoes (28 0z)
2 regular cans Rosarita vegetarian refried beans
1 reg. can pinto beans, drained
1 reg. can kidney beans, drained
1 reg. can spicy chili beans, undrained
1 lb ground beef (more or less depending on how much meat you like)
3-4 cups water
1/2 package Lawry's taco seasoning
1 package ranch dip
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp chili powder
1 tsp crushed red pepper flakes
1/2 tsp paprika
2 tsp salt or to taste
pepper to taste
cheddar cheese

In a large pot brown ground beef in some garlic powder and onion powder (don't measure, just eyeball it). When meat is cooked add the full can of diced tomatoes, pinto beans, chili beans, and kidney beans. Actually, just dump everything in, and stir until refried beans dissolve into the mixture. Simmer for a little bit, probably about 30 minutes or until flavors have blended together. Add salt if needed or more garlic or onion powder for extra flavor. Also, add acouple handfuls of cheese and mix in. Serve with cheese or your favorite chili toppings.

Cream Chickasta

Thanks, Mom. You are the world's greatest cook. This is a recipe my mom invented (I think).

Cream Chickasta

You will need:

1 12 oz box of pasta (I used tri-color fiori)

2 large chicken breasts

garlic powder and season salt for boiling chicken

8 oz cream cheese

1 can chicken broth (14.5 oz)

2-3 cups cooked veggies (I just used broccoli)

cheddar cheese

2 Tbsp flour

1/4 tsp pepper

2 tsp onion powder

2 tsp salt

1/2 tsp onion powder

1 chicken boullion cube

Boil chicken in garlic powder and seasoned salt, making sure to generously season water so that the chicken absorbs the flavors. Cook pasta according to package directions. In a blender add the cream cheese, chicken broth, 2 tsp onion powder, 1/4 tsp pepper, and 2 Tbsp flour. Drain pasta, and add the cooked veggies and shredded chicken to the pasta. Pour over the cream cheese mixture, and add another 1/2 tsp of onion powder, 2 tsp salt, and grate a boullion cube over the mixture (or use granules = to 1 cube). Then add a handful of cheddar cheese and mix in. Pour into a 9x13 baking dish, and cover with cheddar cheese. The sauce will likely be runny, but it will thicken as it cooks and sets. Cook on 350 degrees for 25 minutes, and then enjoy. Most delish.

cream and chicken skillet

Cream and Chicken Skillet
Serves 4 (1 ¼ cup each)
1 tsp vegetable oil
1 lb boneless chicken breast cut into bite size
1 medium onion chopped
1 cup baby carrots cut lengthwise in half
1 cup frozen broccoli cuts
1 cup uncooked egg noodles 2 oz
1 can 14 oz chicken broth
1 can condensed cream of chicken soup
chopped fresh parsley if desired.

1. in 12 inch skillet heat oil over medium high heat. Cook chicken and onion in oil 6-8 min. stirring frequently until browned and onion is just tender.
2. Stir in remaining ingredients except parsley. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Uncover an simmer 5-8 minutes longer stirring often. Until chicken is cooked and noodles are tender.
3. Calories 340 fat 13g
I added more noodles and veggies. Also used different noodles but had too cook them a little before hand.

Peanut Chocolate Chip Cookies. YUMMY Coming soon

Sloppy Joe Mix....