Creamy Chicken Noodle Soup

It's taken my a few years to come up with the just right chicken noodle soup recipe, but this is one I make very frequently and my kids love. The cream of chicken soup adds a GREAT flavor and makes the soup just slightly creamy.

1/2 medium onion, diced
1 1/2 C carrots, cut up (or 1/2 bag of baby carrots cut up)
3 stocks of celery, chopped
2 T. butter
1 chicken boullion cube
1/4 C water
dash of seasoned salt and pepper
Put chopped veggies in the bottom of a large pot with butter, water, chicken cube. salt and pepper. Stir and put lid on and steam till veggies and tender or translucent (about 10 minutes).

Then add to the pot and bring to boil:
1 1/2 - 2 cans of chicken broth
4 C hot water
3 chicken bouillion cubes
Once boiling, add 1/2 package of noodles or pasta (8-10 oz.)*. Boil noodles in broth for about 8 minutes (or according to package).

Then add:
2 chicken breasts, cooked and shredded/cubed**
2 cans cream of chicken
1/4 t. seasoned salt
1/4 t. pepper

Boil until cream of chicken soup has dissolved and soup is creamy.
Note: You may need to add 1/2-1 C water if soup is on the thicker side.

*I use whatever pasta I have in my pantry. My kids love bowties, shells, or penne and they work great plus it's easier for the kids to eat.
**I cook my chicken in the crock pot with 1/2 can of chicken broth and a generous sprinkle of seasoned salt and pepper on top for a few hours (2 hours on hight for 2 FROZEN breasts or 3-4 hours on low).

Layered Bean Dip

It's game day!!! Here's a great layered bean dip for the crowd!

Ingredients:
2 large, ripe avocados
1 T lemon juice(*OR one container of avocado dip - then you wouldn't need the first two ingredients)
1 can refried beans (16 oz)
1/2 C chunky salsa
2 C sour cream (16 oz)
1 pkg. taco seasoning
2 medium tomatoes, chopped
1 can green chiles (4 oz.)
1 C canned corn
1 C Cheese (cheddar or monterey jack)
1 can sliced black olives, well drained
6 green onions, chopped

Directions:Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside.(*OR for quicker and sometimes cheaper opt. use one container of avocado dip). In a small bowl mix refried beans and salsa. Spread beans over the bottom of a large plate. Spread avocados on top of beans. Stir taco seasoning and sour cream together and spread on top of avocados. Sprinkle tomatoes, green chiles, & corn. Top with layer of cheese and green onions & olives. Serve with tortilla chips.

Tomatillo Green Salsa

Easy and good. Great as salsa or to season chicken/beef/pork for burros or enchiladas.

28 oz. can tomatillos with juice (usually found in mexican section of grocery store)
½ bunch cilantro (1/2 C) *I just cut off the top of the bunch and use the top leafy part (not the bottom stems)
Two 4 oz. green chiles
½ C onion, chopped
½ C chicken broth
5 T. sugar
½ t. cumin
½ t. garlic salt
1 lime, juiced (I just squeeze it by hand)
dash salt & pepper...to taste

Dump everything in the blender and blend until smooth and everything is chopped finely.

Tomatillo Cilantro Cream Sauce

My sister told me about this recipe and I knew I had to try it. I LOVE it. We eat a lot of mexican food around here, so this something I will be making frequently.

1 (8 oz) package of cream cheese, softened
3 T sour cream
1 C tomatillo salsa (I homemake mine, but you can buy cans at the store)
2 spoonfuls of jalepenos (from a 4oz. can), opt.
1 t pepper
1 t seasoned salt
1 t garlic powder
1/2 t cumin
1/2 bunch of cilantro
1 T lime juice

*Blend all of the ingredients except the cream cheese and sour cream in the blender or food proccessor until cilantro is finely chopped. Pour into saucepan and add cream cheese and sour cream and heat until creamy and smooth. Serve on top of chicken, burros, chimis, enchiladas. It is great as chip dip. It can be served warm or cold.

Chicken Tortilla Soup

This is "the BOMB" according to my brother Ben. I had made a different tortilla soup and had him over for dinner. He said it was good (I thought it was really good), but my sister's tortilla soup was "the BOMB." So my curiousity got the best of me and I had to have her recipe and find out for myself. And it is excellent. Easily Adam's favorite soup.

2 C cooked chicken, cubed or shredded
1 15 oz. diced tomatoes, mostly drained
1/3-1/2 can of Hatch's green chile enchilada sauce (16 oz.) - this makes it a little spicy so you may want to add slowly little by little
4 oz. green chiles
15 oz. pinto beans (or I've used white or black), rinsed and drained
1 small onion, chopped (I sautee in butter till they're clear before I add)
2 T minced garlic
14 oz. can of chicken broth
15 oz. can of corn, drained
1 15 oz. can of cream of chicken
1 1/2 C water
2 t. chicken bouillion
1 t. cumin
1/2 t seasoned salt
1/2 t. salt
8-10 corn tortillas, cut up in small squares (I have used tortilla chips instead and they worked well)
*Sour cream, tortilla chips, cheese (to put on top of soup)

Dump all the ingredients in crockpot, except tortillas and the toppings (sour cream, chips, & cheese). Cook on low for 4 hours. Add tortillas for the last hour or so (they will mostly dissolve). OR you can cook on stove top for an hour (same thing...dump everything in) and add the tortillas once the soup is boiling. Garnish with sour cream, chips, & cheese!

EASY Peanut Butter Cookies

So easy and very good...you won't believe they only have 3 ingredients!

1 C chunky peanut butter (or creamy)
1 C. sugar
1 egg

Combine peanut butter, sugar and egg. Drop by teaspoon on greased cookie sheet. I always press my cookies down with my hand. Bake at 350 for 12-15 minutes.
*This recipe has been with me for a long time...probably because it's so easy to remember! :)

Buttermilk Pancakes

I make these probably once a week for dinner.

1 C buttermilk (or 1 C milk +1 T. vinegar)
1 t. salt
2 1/2 T oil
2 T. baking powder
2 1/2 T sugar
1 C. flour
1 egg

Mix together and let batter rise. Do not stir again. batter will be thick. Pour on griddle. Makes 12 small-medium pancakes.

Raspberry Almond Bars

Simple to make, but it's a layering proccess, so it takes a little time. I really enjoy these little treats and think they are very elegant, so I often make them for showers or nice events.

BASE:
1 C flour
1/3 C marg. or butter, softened
1/4 C firmly packed brown sugar
*Combine ingredients and mix well. Press into ungreased 9" square pan (or similar dimensions like 7 x 11). Bake 375 for 8-10 min.

LAYER 2:
1/2 C raspberry jam
*Carefully spread jam over base; cool slightly.

LAYER 3:
1/2 C flour
2/3 C sugar
1/2 C marg. or butter, softened
1/2 t. almond extract
2 eggs
*Combine ingredients and blend until smooth. Spread gently over jam. Bake 375 for an additional 25 min. or until light brown. Cool completely.

ICING:
3/4 C powdered sugar
2 T. marg or butter, softned
1/2 t. almond extract
1-2 t. milk
*Combine, adding enough milk for icing to spread easily, blend until smooth. Spread on cooled bar.

ALMOND TOPPING: (if desired)
*Top with 1/4 C sliced almonds, toasted. Cut into 36 bars.
NOTE: To toast almonds, spread on cookie sheet; bake 375 for 5-10 min.

Betty's Cowboy Cookies

Ingredients:
1 C melted butter
2 t. vanilla
1 C sugar
1 C brown sugar
2 eggs
1 C oats
2 3/4 C flour
2 t baking powder
2 t baking soda
1/2 t salt
3/4-1 C chocolate chips (depending on how many you like)
*1/2 C coconut
*1/3 C toffee bits
*1/2 C pecans

Directions:
Cream together butter, sugars, vanilla, and eggs. Add remaining ingredients. Drop large tablespoon sized cookies on greased cookie sheet. Bake 350 degrees for 9-11 minutes or until tops of cookies (and edges) are lightly browned.

*These items are optional...I add everything, but usually not nuts.

Cucumber Bread

Very light and refreshing. I didn't think I like cucumbers very well, but this is a great appetizer and always gets great reviews.

Ingredients:
French Baguette (long skinny loaf, sliced thin-you can ask the bakery to slice it thin for you)
One english cucumber, peeled and sliced into 30-36 circles (English cucumbers are seedless and usually in shrink wrap)
1-8 oz. cream cheese
1 1/2 C Mayo or Miracle Whip
1 Italian seas. packet
Dill weed - to sprinkle on top

Directions:Blend cream cheese, mayo and italian seasoning. Spread mixture on top on bread and top with cucumber slice and sprinkle dill on top. Refrigerate. Number Of Servings:30-36 slices

Note: The cream cheese mixture will actually make enough for 2 baguettes and 2 cucumbers, so you can either 1/2 it or make up the mixture and keep it in the fridge...it lasts a while.

Chicken Potpie

Really good and easy.

Ingredients:
2-3 chicken breasts
2 cans cream of potato soup
1/3 C chicken broth (or water)
1 pkg. mixed veggies, cooked
1 C shredded cheese
1 C french-fried onions
1/2 t. seasoned salt
Pepper to taste
1 tube refrigerated crescent rolls

Cook chicken in crockpot on low for 3 hours (if frozen or 2 hours if thawed) with 1/3 C chicken broth (or water) and 1 can of potato soup. Take cooked chicken out and cube. While chicken's out, add other can of potato soup and mix until creamy. Add chicken, veggies, fried onions, cheese, and seasoned salt and pepper. Mix well. Place in bottom of 9 x 13. Lay crescent dough on top of chicken mixture until everywhere is covered (you can double up if needed). Bake at 350 for 30-40 minutes until it is deep golden brown. (*I test the dough to make sure it's not too doughy on the inside)

Shepherd's Pie

I prepare this with leftovers from a roast and mashed potato dinner and it is fabulous. Same meal and ingredients, but it seems different.

Here's what you need:
Roast: I cook in crockpot for 6-8 hours on low with a 1/2 C water and a packet of Onion Soup sprinkled on top, cut into small pieces. You really only need like 2 cups to make this dinner and you could use more or less if you're using leftovers.

Gravy: Using leftover juice in crockpot, pour into pan and bring to boil. While it's coming to a boil, in a glass liquid measuring cup (or just a cup) put a cup of cold water. Put a heaping spoonful of flour and then whisk until somewhat smooth. Add 4-5 heaping spoonfuls total, one at a time, whisking each, until the consistency is kind of like really runny pancake batter. Then pour that mixutre into gravy a little at a time, stirring constantly (otherwise you'll get lumps). Add flour/water until the gravy gets to a good consistency. Turn heat down to low. Add Garlic salt, pepper, and more salt. It takes quite a bit of salt to make it taste decent...so just add a little a taste and then add accordingly.

Mashed Potatoes: 6 cubed and boiled in enough water to cover. I always use red potatoes and then I don't have to peel. Cook for 20-30 minutes until a fork can go through potato very easily and they fall apart. Drain water. Add 2-3 T of butter, 3-4 T of sour cream or milk, 1/2-1 t. salt (or add to taste), pepper to taste, and 1/4 teaspoon of garlic powder if wanted. Blend until creamy.

Mixed Veggies: Cook in microwave a full bag, drain water, add 1-2 T butter, salt, pepper, seasoned salt

Directions: Mix roast, and veggies and some gravy (probably like a cup or so). Place on the bottom of a 9 x 13 pan so mixture is about 1/2-2/3 high. Spread mashed potatoes evenlyover meat mixture. Top with cheese and cover with foil (or you can put cheese on for last 5 minutes of baking). If you're using hot ingredients, Bake for 20-30 minutes at 375. If it's from the fridge (like I said, I use leftovers and prepare this the night before, then just through it in the oven whenever I need a meal), bake for an hour or until heated through at 375.

KFC Chicken Bowl

This might seem like just a boring chicken dinner, but something about layering it makes it so good. My kids love it. It tastes like a different meal...a very good one.

Layer the following in a bowl:
*Mashed Potatoes (5-6 cubed and boiled in enough water to cover. I always use red potatoes and then I don't have to peel. Cook for 20-30 minutes until a fork can go through potato very easily and they fall apart. Drain water. Add 2-3 T of butter, 3-4 T of sour cream or milk, 1/2-1 t. salt (or add to taste), pepper to taste, and 1/4 teaspoon of garlic powder if wanted. Blend until creamy.)
*Corn and/or Green Beans, or Mixed Veggies (canned, frozen, whatever, cook and season with a little butter, salt, pepper, and I always sprinkle a little seasoned salt on my veggies)
*Popcorn or Chicken Strips (Cooked accordingly and cut up...we love the Perdue brand of Popcorn Chicken)
*Gravy (1 pkt McCormmick's brown gravy or turkey gravy - whatever - cooked accordingly)
*Cheese (Sprinkle on top)

Enjoy! We sure did! It kind of reminds me of a chicken version of Shepherd's Pie.

Chicken Burros/Chimi’s

3-4 Chicken Breasts (I use frozen)
1/3 C chicken broth (or you could use water)
1 Taco Seasoning Packet (divided)

Place chicken in crock pot with broth and sprinkle ¼-1/3 of taco seasoning on top. Cook on low for 4-5 hours…till chicken’s cooked through. Take out chicken and shred or cut up. Drain juices from crockpot. Place chicken back in pot and add:

Remaining Taco Seasoning packet
1 Herdez Salsa “Salsa Casera” – mild (small jar)
1 4 oz. can diced green chiles

Mix together. Using tortillas and cheese, place cheese in tortilla and meat on top (to make a burro). Roll up. If you just want chicken burros, heat up tortillas first. To make chimis, roll up burros and place on cookie sheet. Spread butter on top of each burro and bake at 400 for 20 minutes or until golden brown. I serve with sour cream, cheese & homemade green sauce (recipe below), but you can serve with whatever. Then with left over meat I make enchiladas…I can add that recipe next week. *These burros work great with beef (roast) or pork roast.

Green Salsa

28 oz. can tomatillos, drained but reserve 1 C juice
½ bunch cilantro (1/2 C)
2 -4 oz. green chiles
½ C onion, chopped
½-1 C chicken broth
2 T. sugar
½ t. cumin
½ t. garlic salt
dash salt & pepper

Blend tomatillos, cilantro, chiles, onion and the tomatillo juice until smooth in blender. Place in pan and add other ingredients. Bring to boil. Then turn down heat and simmer for 10 minutes.
*Serve on chimi’s, as salsa, or I use this in my enchiladas also. I also mix some (2-3 T) into refried beans along with a scoop or two of sour cream and get great compliments on the beans…just to eat as a side item or as bean burros. (by Bethany P.)