Creamy Chicken Noodle Soup

My friend Kenon made us this soup and I loved it.

1-2 lbs Chicken, cut up and cooked or shredded if you use a Rotisery chicken.
2 cloves or 1 tsp garlic, minced
1 medium onion, chopped
3 celery ribs, chopped
6 cups chicken broth
1 tsp basil
1 tsp oregano
1 tsp parsley
2 bay leaves
3 carrots, diced
1-2 10 oz cans cream of chicken soup
1 pkg egg noodles, the thick ones in the frozen food isle are the best.

- Sautee onion, celery and garlic in a tablespoon of oil, until onion is translucent.
- Add chicken broth on herbs.
- About 20 minutes before serving add the cream of chicken soup, carrots and egg noodles.

Courtesy of Kenon Wakefield.

Caramel Stuffed Apple Cider Cookies

I was watching Studio 5 on KSL a couple of weeks ago and they made these cookies. I had to try them and I am so glad I did. They are amazing, from the minute you poor the apple cider into the batter your mouth is watering. My kids don't like them, which leaves them all to my husband and I, too bad. The are best to eat warm so if they cook down just throw them in the microwave for 12 seconds and it softens the carmel perfectly. These are the perfect fall treat. Enjoy.

Ingredients:
1 c. softened butter
1 c.granulated sugar
1/2 t.salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
packets (this is about 1 cup)
2 eggs
1 t. vanilla extract
1 t. baking soda
1/2 t. baking powder
1 t. ground cinnamon
3 c. all purpose flour
1 bag

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

· Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container. Kraft Caramels (14 oz)

Courtesy of: Studio 5 on KSL

White Chicken Chili

INGREDIENTS

SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil

ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper

REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream

DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.

Courtesy of:Candi McMullin

Fresh Pear Bread

Ingredients:
3 eggs
1-1/2 cups sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 cups finely chopped peeled ripe pears (about 4 medium)
1 teaspoon lemon juice
1 cup chopped walnuts (optional)

Directions:
1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well.
2. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. (Batter is thick like cookie dough)
3. Toss pears with lemon juice.
4. Stir pears and walnuts into batter.
5. Spoon into two greased 9-in. x 5-in. loaf pans.
6. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

Courtesy of: http://www.tasteofhome.com/recipes/Fresh-Pear-Bread

Taco Dip

This was a family favorite growing up and it still is. When we get together for any functions back home there is always one or two of these there. They are the first to go. It is sad but I could eat one myself if I wanted.

1 (16 oz) sour cream
1 (8oz) cream cheese, softened
1 pkg taco seasoning
½ cup salsa (optional)
Lettuce, chopped in small pieces
Tomatoes, diced
Cheese, grated
Olives, chopped
Onion, diced

Mix sour cream and cream cheese together until smooth. Gradually add in taco seasoning and mix to your taste.
Spread over a shallow dish, a cookie sheet works best for me.
Spread salsa over top of bottom layer to desired amount. I only put it on half because I don’t like it.
Then layer lettuce, tomatoes, olives, onions, and cheese and any other taco fixings can be added to you liking.
Serve with tortilla chips.

Hobo Dinner

Serves 6-8

Ingredients:
2 lbs lean ground beef
1 onion, sliced
1 lb baby carrots
4 potatoes, peeled and chopped
seasoned salt to taste

Directions:
Preheat an outdoor grill for medium high heat and lightly oil grate

Form the ground beef into individual patties and place each patty on a piece of foil large enough to hold the patty and some vegetables. Then layer each patty with the onion, carrots, potatoes and seasonings to taste. Wrap with foil to seal each packet well.

Grill over medium high heat for 30 minutes.

Polynesian Meatballs

Ingredients:
1 can (5 oz) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 tsp seasoned salt
1 1/2 lbs lean ground beef

Sauce:
1 can (20 oz) pineapple tidbits
2 Tblsp cornstarch
1/2 cup cider vinegar
2 Tblsp soy sauce
2 Tblsp lemon juice
1/2 cup packed brown sugar


Directions:
In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.

Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.

Courtesy of: http://www.tasteofhome.com/recipes/Polynesian-Meatballs

Marshmallow Carmel Popcorn

1 bag micorwave popcorn - prepare according to directions OR
1/2 cup unpopped corn - pop in popcorn maker

Melt on Stove and poru over popcorn:
2 C. mini marshmallows (or 18-20 large)
1 C brown sugar
1 C butter
Use rubber scraper to stir the caramel and popcorn together.

Courtesy of Jamie Ward

Kaylene's Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies
Neal Loved this cookie.

Ingredients:
1 c. (2 sticks) soft margarine or butter (or half of each).
1 c. sugar
1 c. brown sugar
2 eggs
2 t. vanilla
1 c. peanut butter
2 c. and 2 T. flour
2 t. baking soda
1 t. salt1 1/3 c. oatmeal (not instant)
1 bag chocolate chips

Directions:Preheat oven to 375 degrees. Blend butter with sugar and brown sugar. Add eggs, vanilla, and peanut butter, mixing well. Add salt and baking soda. Add flour and blend well. Add oatmeal and chocolate chips. Bake for 9-11 minutes or until lightly browned.The recipe makes tons of cookies.

Courtesy of http://everydaydinners.blogspot.com/2008/11/kaylenes-chocolate-chip-peanut-butter.html

Michelle’s Broccoli Soup

1 cube butter (no margarine!)
½ c flour
4 c. milk (approx.) less if you want it thicker, add more if you want to thin it out
1 head broccoli, chopped
1 lb cheddar cheese, cubed or shredded (sometimes I add Monterey Jack too)
Salt & pepper to taste

Melt butter in pot over medium heat, whisk in flour. Cook stirring constantly for 1 min. Add milk slowly whisking constantly until no longer lumpy. With a wooden spoon, stir continually until mixture comes to a boil. (You can add more milk here if too thick or add more after you add the cheese at the end.) Add broccoli and reduce heat to med-low. Stir regularly until broccoli is tender. Add in cheese and stir until melted. Salt and pepper to taste. Serves 6-8.

*The key is to use a whisk until it is not lumpy and stir constantly!!!

Courtesy of Michelle Powell

Butter Crusted Beer Bread

2 1/2 Cups Self-rising Flour
4 Tablespoons sugar
1 can beer (no light)

4 Tablespoons melted butter

1. Mix first three ingredients together until moist and sticky
2. Place dough in a buttered bread pan.
3. bake at 350 degrees for 30 minutes
4. Take out of oven and spread 4 Tablespoons of melted butter on bread.
5. Bake another 20 - 30 minutes, until golden brown

Courtesy of Amy Stoddard

Pantry Secrets Bread

I recently went to a class by "The Bread Ladies", it was totally worth it. I have stopped buying bread because this is so easy, cheaper, healthier and delicious. You can use your wheat in your food storage. I make the bread a couple times a week because it is that fast and easy.

I recommend checking out their website for more details. They do sell some product as well as a how to DVD, if you can't attend one of their classes definitely get the video, it has 52 recipes you can make just from this dough.

http://www.howtomakebread.blogspot.com/

http://www.pantrysecrets.net/

Kitchen Aid Chocolate Chip Cookies

I have tried many recipes for Chocolate Chip cookies and this is the one that my family prefers.

1 cup granulated sugar
1 cup brown sugar
1 cup butter, softened, (best to have room temp instead of microwave soft)
2 eggs
1 1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose flour
12 ounce semi-sweet chocolate chips

1. Place sugars, butter, eggs and vanilla in mixer bowl and mix about 1 minute.
2. Add baking soda, salt and flour to sugar mixture and mix 2 1/2 minutes.
3. Add chocolate chips.
4. Drop by rounded teaspoonfuls onto greased baking sheets,. Bake at 350 degrees for 10-12 minutes.
5. Remove from baking sheets immediately and cool on wire racks.

Taco Soup

1 lb ground beef
1 large onion or dried minced onion
1 pkg dry taco seasoning
2 cans diced tomatoes w/ zesty jalapeno or chilies
1 (16 oz) can Kidney beans, do not drain
1 (16 oz) can Black Beans, do not drain
1 (16 oz) can corn, do not drain
1 (8 oz) can tomato sauce
1 C. salsa
Water (if needed you can add more water to thin out)
tortilla Chips
Grated Cheddar Cheese
Sour cream
Olives

1. Brown ground beef with chopped onion.
2. In a large soup pot, combine seasoning, tomatoes, salsa, tomato sauce, beans, and corn.
3. Add Beef and onions, simmer to blend flavors.
4. More water can be added to achieve desired consistency.
4. Serve with tortilla chips, cheese, sour cream, olives.

Creamy Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked and cubed ( i prefer to chop mine fine so I goes further and so I have chicken in every bite.
1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (8 ounces) fat-free sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1 cup (4 ounces) shredded reduced-fat Monterrey Jack cheese, divided
1 can chopped black olives (optional)

Directions:
1. In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from the heat
2. Add soup, tomatoes, green chilies, sour cream, and ¾ cup cheddar cheese; mix well.
3. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken.
4. Roll up tightly.
5. Place seam side down in a 13-in. x 9-in. baking dish coated with non-stick cooking spray.
6. Top with remaining soup mixture; sprinkle with remaining cheeses.
7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Italian Pasta Salad

This is my favorite salad. I especially love it in the summer with all the fresh veggies. When I make it I usually double the recipe and it doesn’t last very long.

1 pkg colored cork screw noodles
½ cup broccoli, chopped
1 tomato, diced
½ cup carrots, chopped
½ cup, cauliflower, chopped
½ cup pickles, chopped
½ cup black olives, chopped
½ cup celery, chopped
¾ cup cheese, cubed, (I use cheddar but you could use what ever tasted good with the dressing)
1/2-1 bottle Zesty Italian dressing
¼-1/2 cup grated Parmesan Cheese (canned stuff, optional)

**You can put any veggies you like in here…these are my favorites, make it yours. I usually add as much or as little as I want…these are rough estimates.

1 Cook noodles, rinse with cold water and let stand until cool.
2. Add veggies and dressing and toss until well coated. Sample, add more dressing if desired.
3. Toss in parmesan cheese, to me this seems to hold the dressing on the noodles and veggies a little bit more.
4. Chill and serve.

Cauliflower – Broccoli Salad

1 head cauliflower, chopped into bite size pieces
1 bunch broccoli, chopped into bite size pieces (should be equal amount as cauliflower)
1/3 – ½ pkg bacon, cut into small pieces and fry.
Miracle Whip or Mayonnaise (which ever you like best)

1. Mix ingredients together.
2. Add Miracle whip to you desired coating…
3. Chill and serve.
*If you use Miracle whip, this can’t set in the heat for a long time because of the eggs.

Taco Dip

This was a family favorite growing up and it still is. When we get together for any functions back home there is always one or two of these there. They are the first to go. It is sad but I could eat one myself if I wanted.

1 (16 oz) sour cream
1 (8oz) cream cheese, softened
1 pkg taco seasoning
½ cup salsa (optional)
Lettuce, chopped in small pieces
Tomatoes, diced
Cheese, grated
Olives, chopped
Onion, diced

1. Mix sour cream and cream cheese together until smooth. Gradually add in taco seasoning and mix to your taste.
2. Spread over a shallow dish, a cookie sheet works best for me.
3. Spread salsa over top of bottom layer to desired amount. I only put it on half because I don’t like it.
4. Then layer lettuce, tomatoes, olives, onions, and cheese and any other taco fixings can be added to you liking.
6. Serve with tortilla chips

Chunky Chili

½ lb lean ground beef
½ lb stew meat
1 medium onion, chopped
2 cans (16 oz each) diced tomatoes, undrained
1 can (15 oz) pinto or kidney beans, rinsed and drained
½ cup prepared salsa
1 tbls chili powder
1 ½ tsp ground cumin
Salt and Pepper to taste
½ cup shredded cheddar cheese
3 tbls sour cream
Sliced black olives (optional)
Macaroni noodles (optional)
Liquid Smoke to taste (optional)


1. Heat large skillet over medium heat. Add ground beef and onion, cook until beef is browned and onion is tender. Drain fat.
2. Place beef mixture, stew meat, tomatoes, beans, salsa, chili powder and cumin in a slow cooker; stir.
3. Cover and cook on Low 5-6 hours or until flavors blended and chili is bubbly.
4. Season with salt and pepper to taste.
5. Serve with cheese, sour cream and olives.
6. Add noodles if desired about 30 minutes before serving, so they don’t get to soggy.

Fettuccine Alfredo -

Giada De Laurentiis recipe from Every Day Italian

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.

Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. 3. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

This is super buttery and doesn't make good leftovers.