Chicken Noodle Soup

If there is one thing that my daughter will eat for sure is soup. Any kind of soup, it must be the broth. This was something that my husband added to a list that he is making of meals that he wants me to make again in his palm pilot (AKA his memory). It is easy and really any vegatable you have on hand will more than likely work. The ones listed just happen to be the ones I have on hand right now.


Ingredients:

10 cups water
4 chicken boullion cubes
1 T Mrs. Dash
1 t parsley
1 t black pepper
2 boneless skinless chicken breasts
4 T Extra Virgin olive oil
1/4 large onion, diced
1 Cup Carrots, chopped
1/2 Cup snap peas, chopped
1 1/2 stalk celery, diced
1/4 Cup brocoli, chopped
1 small handful of whole wheat spagetti noodles broken into fourths.



Directions:

In a large soup pot add water, boullion, and spices. Cook on high. In a skillet on medium high sear chicken breasts in 2 Tablespoons olive oil, 6 minutes each side. While chicken is searing prepare vegetables and add to soup pot. When Chicken is done searing remove from pan. Chop chicken into 1/2 inch squares and add to soup pot. Add 1 cup of broth from soup pot into hot skillet for one minute. Add liquid back into soup pot and add final 2 Tablespoons of olive oil to soup. Lower heat to medium high and cover soup. Cook for 1 hour. During final 20 minutes add noodles to soup. When everything is cooked and done; Enjoy!

Tuna Noodle Salad

I made this the other day. Quite simple and well hubby liked it so I put it on here simply so he has reference to another recipe to choose for dinner and I remember everything that I put into it. Although it is pretty basic and not varied too much when I make it. Some measurements depends on your preference. Usually; I go more vegetables and less mayo, to keep it as fresh tasting as possible. You could if you wanted to, add 3 chilled hard boiled eggs diced to salad as well. This kind of meal is usually whatever you want it to be.

Ingredients:

8 oz of shell or rigatoni pasta
2 6 0z cans tuna
1 1/2-2 cups frozen or fresh peas
1 1/2-2 cups shredded carrots
1 6 oz can whole olives
1/2-1 cup mayo

Directions:

Cook pasta according to directions on package. Strain water from pasta in strainer. Once water is fully strained of hot water place strainer with pasta in it, into large bowl and add ice cold water to cool noodles down. If using frozen peas, add to noodles to thaw. Let sit for approx. 10 minutes. Dump remaining ingredients into a mixing bowl (or dish you wish to serve in, I'm all for using less dishes). When peas are thawed and pasta is cool lift strainer from water. Dump pasta and peas into mixing bowl and stir ingredients together. Serve immediately or place into fridge for later. Great for a nice warm day. Enjoy!

Mexican Deep Dish Pizza

Big Favorite!!!

2 boxes corn muffin mix
2 eggs
4 tbls melted butter
1 1/2 cup milk
1 cup frozen corn kernels
Olive Oil for drizzling

Topping:
1 lb ground beef
1 small onion finely chopped
1 tbls chili powder
2 tsp cumin
2 tsp cayenne sauce or hot sauce
salt
2 1/2 cup shredded cheddar or jack cheese
1/2 red bell pepper chopped
1 small can green chilis
2 green onions chopped
2 small tomatoes seeded and diced
chopped cilantro leaves for garnish sprinkle

taco sauce or sour cream....whatever toppings you like

Preheat oven 400 degrees
Mix together 2 boxes of muffin mix with 2 eggs, butter, milk and frozen corn. Wipe a non stick skillet with a littel oil and pour muffin mixture into skillet. Use a large skillet 10-12 inch. Choose a pan with oven safe handle or wrap handle in foil. Place pan in oven and bake 12-15 minutes in center of oven until light golden in color.

Brown the meat. Add onions and spices and cook meat 5 minutes more.
Remove corn bread from oven and top with meat, cheese and veggies. Add pan back to the oven and cook 5 minutes to melt cheese. Garnish with cilantro. Cut into wedges.

Peanutty Goober Cake

1 package yellow cake mix
1 cup creamy peanut butter
1/2 cup packed light brown sugar
1 cup water
3 large eggs
1/4 cup vegetable oil
1 cup peanut butter/chocolate morsels
1 cup chocolate covered peanuts (goobers)

Preheat oven to 350 degrees. Lightly grease 13x9 inch baking pan.
Beat cake mix, peanut butter and sugar in large mixer bowl until crumbly. Set aside 1/2 cup crumb mixture. Add water, eggs and oil to remaining crumb mixture; blend on low speed until moistened. Beat on high speed for 2 minutes. Stir in 1/2 cup morsels. Pour into prepared baking pan.
Sprinkle Goobers, remaining morsels and reserved crumb mixture over batter.
Bake for 40-45 minutes or until wooden pick inserted in cake comes out clean. Cool completely on wire rack.

Baked Potato Soup

For those with extra russet potatoes in storage: I tried this recipe from www.verybestbaking.com last night. It was really easy and yummy.

Ingredients:

• 2 large or 3 medium baking potatoes, baked or microwaved
• 1/4 cup (1/2 stick) butter or margarine
• 1/4 cup chopped onion
• 1/4 cup all-purpose flour
• 1 can (14.5 fl. oz.) chicken broth
• 1 can (12 fl. oz.) evaporated milk
  
• Cooked and crumbled bacon, shredded cheddar cheese, sliced green onions (optional)

Directions:
Melt butter in large saucepan over medium heat. Add onion; saute, for 1 to 2 minutes or until tender. Stir in flour. Gradually stir in broth and evaporated milk. Scoop potato pulp from 1 potato (reserve potato skin); mash. Add pulp to broth mixture. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Dice remaining potato skin and potato(es); add to soup. Heat through. Season with salt and ground black pepper. Top each serving with bacon, cheese and green onions, if desired.

Festive Fudge

I make this every year for Christmas. I love it because it is easy and tastes great. I will generally use milk chocolate chips but any flavor chips are fine. If you would like to do a chocolate peanut butter fudge just replace butter with the peanut butter. Don't add more than 2 T or it will not set properly.

Ingredients:

12 oz chocolate chips
1 can sweetened condensed milk
2 T butter
1 T vanilla
1/4 cup nuts any flavor (optional)

Directions:

Place ingredients in a microwave safe bowl. Place in microwave for 1 minute on high. Take out and stir. Then if needed place in microwave for 30 seconds. Spread mixture in a greased (I use pam spray) dish and cool. Enjoy.

Halloween Spud Nuts

I had intentions of getting this up sooner but then life threw me a curve ball that turned my world upside down, so I'm just now getting this up. In fact, my mom has these rising on the counter at this very minute!

2 cups warm water (at least half of it being potato water from preparing your mashed potatoes)
2 cups sugar
1 tab yeast
1 tsp salt
1/2 cup melted shortening
2 beaten eggs
1 cup mashed potatoes
7-9 cups flour

Combine yeast, sugar and water and let sit for about 5 minutes. Mix in remaining ingredients to make a soft dough. Let raise until double. Knead down, let raise again. Roll out on floured surface until 3/4 in thick, then cut and set on floured surface for about 1/2 hour. Prepare glaze by mixing 1 pound powdered sugar with hot water in a large bowl to make a thin syrup. Fry in hot oil til golden brown, flip over and fry til the other side is golden brown. Dip spud nuts into glaze right after pulling out of the oil and place on a baking rack or hang on wooden dowel or spoon handle to cool. Enjoy! (Makes about 5 dozen.)