Homemade Chicken Noodle Soup

6 Servings

1 tablespoon butter
1/2 cup chopped onion
1 minced garlic clove
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste


DIRECTIONS
In a large pot over medium heat, melt butter. Saute onion and garlic in the butter then add celery until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Cheesecake-Topped Brownies

Cheesecake-Topped Brownies

1 (21.5-or 23.6 ounce) package fudge brownie mix
1 (8-ounce) package cream cheese, softened
2 tablespoons butter or margarine, softened
1 tablespoon cornstarch
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (Not evaporated milk)
1 egg
2 teaspoons vanilla extract
Ready-to-spread chocolate frosting, if desired
Orange peel, if desired.

1. Preheat oven to 350F. Prepare brownie mix as package directs. Spread into well-greased 13x9-inch baking pan.
2. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.
3. Gradually beat in Eagle Brand. Add egg and vanilla; beat until smooth. Pour Cheesecake mixture evenly over brownie batter.
4. Bake 40 to 45 minutes or until top is lightly browned. Cool. Spread with frosting or sprinkle with orange peel, if desired. Cut into bars. Store covered in refrigerator.
Makes 3 to 3 ½ dozen brownies

Chunky Pecan Pie Bars

Crust
1 ½ cups all-purpose flour
½ cup butter or margarine, softened
¼ cup packed brown sugar

Filling
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 ¾ cups (11.5-ounce package) Nestle Toll House semi-sweet chocolate chunks
1 ½ cups coarsely chopped pecans

Preheat oven to 350 Grease 13x9-inch baking pan
For Crust
Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
Bake for 12 to 15 minutes or until lightly browned.

For Filling
Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Cut into bars.
Makes about 3 dozen bars

Banana Bars

Cream:
½ c. butter
2 c. sugar
3 eggs
Add:
3 mashed bananas
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
Pinch of salt

Pour in a jelly roll pan (cookie sheet) and bake 350 for 25 minutes.

Icing for Banana Bars
½ c. butter
1 (8oz) cream cheese
2 tsp. vanilla
4 c. powdered sugar

I love this frosting I use on my sugar cookies.
These are really easy and are good for a change. Enjoy!

Oatmeal Chocolate Toffee Cookies

Oatmeal Chocolate Toffee Cookies

1 c. butter or margarine (softened)
2 eggs
2 c. packed light brown sugar
2 tsp. vanilla
1 3/4 c. flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 salt
3 c. quick-cooking oats
1 1/3 c. Heath bits
2 c. chocolate chips
1 c. coconut flakes (optional)

Directions

1. Heat oven to 375. Lightly grease cookie sheet
2. Beat butter, eggs, brown sugar, and vanilla in large bowl until well blended. Add flour, baking soda, cinnamon and salt; beat until blended. Stir in oats, toffee, chocolate chips, and coconut, if desired, with spoon.
3. Drop dough by rounded teaspoons about 2 in. apart onto prepared sheet. Bake 8-10 minutes. About 4 dozen cookies.

Manicotti

I really love this dinner, it's so easy and tastes so good.

Manicotti (Stuffed Shells)

16 oz. Cottage Cheese

2 C. Mozzarella Cheese

1/2 C. Parmesan Cheese

1 Egg

1 Box of Jumbo Shells

26 oz Jar of Spaghetti Sauce

Directions

Mix cottage cheese, 1 cup mozzarella, Parmesan cheese, and the egg together in a blender or food processor until it's creamy. Cook the shells according to the instructions on the box. Stuff the shells with the cheese mixture. Line the bottom of the pan with a little of the spaghetti sauce. Place the stuffed shells in the pan, spread the rest of the sauce on the shells. Top with mozzarella cheese. Cover with foil and bake at 375 for 35-40 minutes.

Tater Tot Casserole

32-oz bag frozen tater tots
1 lb. ground beef, browned
½ tsp. salt
¼ tsp. pepper
2 cans green beans, drained
10 ¾ -oz. can cream of mushroom soup
1 Tbsp. dried onions
¼ cup milk

1. Line slow cooker with frozen tater tots.
2. Combine remaining ingredients. Pour over potatoes.
3. Cover. Cook on High 3 hours.


Notes:

Sprinkle individual serving with your choice of grated cheese. I make mine with 1 can corn & 1 green beans. My kids love this.

Cafe Rio Pork

1 to 2 lb port tenderloin or pork roast
2/3 to 1 C brown sugar
2 C fresh salsa or picanta sauce

Mix sugar & salsa together. Place pork in crock pot and pour over pork. Cook on low for 8 hours. Turn after 4 hours. When done shred.

I shredded it and put it in containers in a serving size for us and freeze it. It tastes great and is great to pull out for pork salad or pork burritos.

Oven Baked Rice

I usually make this rice to go with the Sweet & Sour Chicken and it tastes great together. Oven Baked Rice

1/2 C. Butter

1 C. White Rice

3 C. Boiling water

3 cubes Chicken Bouillon

Directions

Melt butter in a frying pan, add rice and cook for 10 minutes. Add the bouillon to the boiling water. Put the rice in a casserole dish then add boiling water and bouillon, cover. Cook for a hour at 350, stir once

Sweet & Sour Chicken

This is my husbands favorite thing I make, and I think it's pretty good as well.

Sweet & Sour Chicken

4-8 Chicken breasts
1 egg beaten
Corn starch
Oil

Sweet & Sour Sauce
3/4 C. Sugar
4 Tablespoons Ketchup
1/2 C. Vinegar
1 Tablespoon Soy Sauce
1 Tsp. Garlic Powder

Directions

Cut raw chicken into bite size pieces, dip in egg then roll in the corn starch. Fry chicken in a frying pan until it's brown. Put in a shallow baking dish. Pour sauce on the chicken. Cook for 1 hour @ 325 uncovered turn once.

Pricilla’s Vegetable Chowder

This is one of my mom's recipes we all love this one.

3 c. potatoes, cubed
1 Tbsp. chicken bouillon
2 stalks celery, chopped
1 c. grated cheese
3 c. water
1 large onion, diced
1 large carrot, grated
¼ tsp. pepper

Put veggies, water and bouillon in a large pot. Add white sauce and simmer 10 minutes. Add remaining ingredients. Stir and serve.

White Sauce:

¾ c. margarine
¾ c. flour
1 qt. milk (4 cups)

In microwave, melt margarine in large bowl. With a wire whip, stir in flour. Cook until it bubbles, about 2 minutes. Slowly add milk, stirring constantly. Continue cooking, stirring every 3 minutes until mixture thickens. Add to veggies. Stir in Cheese.

Changes:
I use Velveeta cheese. I just add to taste.

Orange Rolls

1 C scaled milk

½ C shortening

1 tsp salt

1/3 C sugar

1 Tbsp yeast

1 T + ¼ C warm water

2 well beaten eggs

¼ C water

2 Tbsp grated orange rind

Mix together 1^st three ingredients in a large mixing bowl and cool to lukewarm. Soften yeast in warm water with sugar. Add to previous ingredients. Add eggs, ¼ C Water & orange rind. Add 5 C flour & mix to soft dough, cover let stand 10 min. Knead 5 to 10 minutes. When dough is satin smooth & pliable place in greased bowl. Cover and let rise in warm place until double in bulk. Punch down and let stand 15 min. Roll out ½ inch thick and cut in strips 5” x ¾ “ wide. Roll each strip lightly under finger, fold into knot. Arrange bows on baking sheet & tuck under ends. Cover let rise until double in bulk. Bake about 12 minutes in pre-heated 400 degree over. Cool and brush on icing using pastry brush.

Orange Icing:

Blend 2 T orange juice, 1 tsp grated orange peel, 1 C powdered sugar. Makes 2 to 2 ½ doz rolls

Peanut Butter No Bake Cookies

I got this recipe from my cousion. I love how easy it is and we all love them.

2 cups sugar
¼ cup margarine
½ cup milk
1 cup peanut butter
1 tsp. vanilla
3 cups rolled oats

Mix sugar, margarine, & milk in saucepan. Bring to a boil. Remove from heat add peanut butter & vanilla. Stir until p.b. is melted. Stir in oats. Drop spoonfuls on wax paper.

No-Bake Chocolate Peanut Butter Bars

This recipe comes from
(Old-Fashioned Bake Sale)

2 cups peanut butter, divided
¾ cup (1 ½ sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12-ounce package) semi-sweet chocolate mini morsels, divided

GREASE 13 x 9-inch baking pan

Beat 1 ¼ cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and ½ cup morsels. Press evenly into prepared pan. Smooth top with spatula.

MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Makes about 5 dozen bars

Milk Chocolate Florentine Cookies (Nestle Toll House)

My husband also found this recipe in the Nestle Toll House cookbook. He his always looking for new recipes.

2/3 cup butter
2 cups quick oats
1 cup granulated sugar
2/3 cup all-purpose flour
¼ cup light or dark corn syrup
¼ cup milk
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¾ cup (11.5-ounce package) Milk chocolate morsels

Preheat: oven to 375. Line baking sheets with foil

Melt: butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets. Spread thinly with rubber spatula.

Microwave: morsels in medium, uncovered, microwave-safe bowl on medium-high power for 1 minute. Stir morsels may retain some of there original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies.
Makes about 3 ½ dozen sandwich cookies

Chunky Chippers

I got this recipe from my mother in-law. My husband made them and they are one of are favorite cookies. He for some reason make better cookies then I do. That is what he says.

4 eggs
1 c. margarine
1 c. Peanut Butter
2 c. sugar
1 c. brown sugar
2 t. Vanilla
2 T. water
2 t. baking soda
4 ½ c. flour
1 t. salt
1 pkg. chocolate chips (12 oz)

In large bowl mix together first seven ingredients. Add dry ingredients including chips. Drop by spoonfuls on lightly greased baking sheet. Bake at 350* for 8 to 10 minutes.

Lamingtons (Bri Pies)

This recipe I got from the(Friend May 08). I made this for some friends and they called them (Bri Pies). So that is how we know them around are house. They are kind of a lot of work but they are worth it.

1 cup butter
1 cup sugar
4 large eggs (beaten)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 cups powdered sugar
¼ cup boiling water
2 teaspoons milk
1 teaspoon vanilla extract
2 tablespoons baking cocoa
2 cups shredded coconut.

1. In a large bowl, cream the butter and sugar. Add the eggs and mix well. In a separate bowl, mix the flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture and mix well.
2. Pour the patter into a 9x13-inch (23x33 cm) pan coated with nonstick spray. Bake at 350 for 30 minutes. Allow cake to cool completely on a wire rack.
3. Sift powdered sugar into a bowl. In another bowl, add boiling water, milk, and vanilla to the baking cocoa and mix. Stir cocoa mixture into the powdered sugar. Beat well.
4. Cut the cooled cake into 16 squares. Use tongs to dip the cake pieces in the chocolate mixture. Then dip the chocolate-covered cakes in coconut. Allow cakes to dry on a rack before serving.

Scrumptious Minted Brownies

This recipe came from (Old-Fashioned Bake Sale) my husband found this and it was a hit. He was always making them for work parties.


1 (21-ounce) package DUNCAN HINES
Family-Style Chewy Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup vegetable oil
48 Chocolate crème de menthe candy wafers, divided

1. Preheat oven to 350. Grease bottom only of 13 x9-inch pan.
2. Combine brownie mix, egg, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Spread in prepared pan. Bake at 350 for 25 minutes or until set. Place 30 Candy wafers evenly over hot brownies. Let stand for 1 minute to melt. Spread candy wafers to frost brownies. Score frosting into 36 bars by running tip of knife through melted candy. (Do not cut through brownies.) Cut remaining 18 candy wafers in half lengthwise; place halves on each scored bar. Cool completely. Cut into bars.

Makes 36 brownies

Hot Fudge Cake

1 c. packed brown sugar
1 c. flour
3 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
½ tsp. salt
½ c. milk
2 Tbsp. melted butter
½ tsp. vanilla
¾ c. packed baking soda
¼ c. unsweetened cocoa powder
1 ¾ c. boiling water
Vanilla ice cream

Mix together 1 cup brown sugar, flour 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla. Spread over the bottom of slow cooker. Mix together ¾ cup brown sugar and ¼ cup cocoa. Sprinkle over mixture in slow cooker. Pour in boiling water. Do not stir. Cover and cook on High for 2 to 3 hours, or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream.

I got this recipe from my mom and it is wonderful. I love how easy it is.

Delicious Peach Pie

3 c. diced peaches or pears
¾ c. sugar
1 egg, slightly beaten
½ to ¾ c. flour
1 c. sour cream (add 1 Tbsp. vinegar to cream)
1 Tbsp. vanilla
1/8 tsp. salt

Crumble:
2/3 c. White sugar
1/3 c. flour
¼ c. margarine

Mix Together peaches, sugar, egg, flour, sour cream, vanilla, and salt. Pour into pie shell. Bake at 350 for 15 minutes. After pie has baked 15 minutes, mix crumble mixture until crumbly. Place on top of pie and continue baking until pie browned on top, about 30 minutes.

This pie is the best. I got this from another friend and we all love it.

Tortilla Soup

3 to 4 frozen chicken breasts
2 boxes chicken broth
2 cans corn
2 cans diced tomatoes w/lime & cilantro
1 small jar picante paste mild salsa
1 tsp. cumin
½ c. fresh cilantro

Fixings:
Shredded cheese
Tortilla Chips
Limes, quartered
Guacamole

In a crockpot, place frozen chicken in the bottom and cover with chicken broth (you will add more later.)
Add corn, diced tomatoes, picante paste, and cumin.
Let cook on HIGH for 4 to 5 hours. The soup will be thick at first.
Right before you serve the soup….shred the chicken (put it back in pot), add the fresh cilantro and the rest of the chicken broth. (the more you add the soupier it will be). Makes 8 to 10 servings.
The fixings are added to the soup after you’ve served yourself.

I got this recipe from one of my friends and I love it and my family loves it.

Homemade Pesto with Angel Hair Pasta

2 cups fresh basil leaves
½ cup light olive oil
2 ½ Tbsp. pine nuts
3 garlic cloves, Chopped (I use the minced garlic about a 2 tsp)
½ tsp. salt
¾ cup freshly grated Parmesan cheese
½ lb. angel hair pasta, prepared according to instructions

In a food processor (preferred) or blender, blend the basil and olive oil on medium speed. Add remaining ingredients except pasta and process, scraping the sides. Never heat pesto!

I also cook up the frozen peas and carrots in a pat of butter and tsp. of sugar until heated through. Then I mix the pesto, pasta, and the peas and carrots together and server. I have made this with the pine nuts and with and I think it is good either way. Pine nuts are sometime hard to find and can be kind of expensive. Enjoy!

Quick Baking Mix

I love this mix I use it all the time. Enjoy!





Quick Baking Mix


9 cups all-purpose flour
1/3 cup baking powder
¼ cup sugar
3 teaspoons salt
1 teaspoons cream of tartar
2 cups butter-flavored shortening

In a large bowl, combine the dry ingredients. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place or in the freezer for up to 6 months.
Yield: 12 cups

Cinnamon Coffee Cake

2 ¼ cups quick baking mix
1/3 cup sugar
1 egg
1/3 cup milk
Topping:
½ cup packed brown sugar
1 tablespoons all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons cold butter or margarine

In a bowl, combine mix and sugar. Beat the egg and milk; stir into dry ingredients just until moistened. Spread into a greased 9-in square baking pan.




Golden Biscuits

3 cups quick baking mix
2/3 cup milk

Place mix in a bowl. Add milk; stir just until combined. Turn onto a lightly floured surface; knead 10-15 times. Pat or roll out to ½-in. thickness; cut with a 1 ½in. biscuit cutter. Place 2 in. apart on ungreased baking sheets. 425 for 12-14 minutes or until golden brown. Serve warm. Yield: 9 biscuits

Country Corn Bread

1 ½ cups quick baking mix
¾ cup cornmeal
2 tablespoons sugar
1 egg
1 cup milk

In a bowl, combine the mix, cornmeal, sugar and salt. Beet egg and milk; stir in dry ingredients just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400 for 20-22 minutes or until a tooth pick inserted near the center comes out clean.
Yield: 6-8 servings

Apple Dip

I got this recipe from my mom and love it. Apple Dip

INGREDIENTS

8oz. Cream Cheese
1/2 C. Brown Sugar
1/4 C. Powdered Sugar
2/3 C. Heath Chips

DIRECTIONS

Let the cream cheese sit out until it has softened. Beat the cream cheese for 1 to 2 minutes then add the brown and powdered sugars, mix until it's all blended together. Add the heath chips and serve.

Brownie Mix

Brownie Mix

8 cups sugar
4 cups all-purpose flour
2 ½ cups baking cocoa
4 teaspoons baking powder
4 teaspoons salt
2 cups shortening

In a large bowl, combine the sugar, flour, cocoa, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool dry place for up to 6 months. Yield: 18 cups


Fudge Sauce

1 cup brownie mix
2/3 cup water
Ice cream
Maraschino cherries, optional

In a saucepan, bring the brownie mix and water to a boil. Reduce heat; simmer for 1-2 minutes or until thickened. Serve over ice cream. Yield: about 1 cup





Walnut Brownies

4 cups brownie mix
4 eggs
2 teaspoons vanilla extract
1 1/3 cups chopped walnuts
1 cup (6ounces) semisweet chocolate chips.

In a mixing bowl, combine the brownie mix, eggs and vanilla; mix well fold in the walnuts and chocolate chips. Pour into a greased 13-in.x9-in.x2-in. baking pan. Bake at 350 for 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 2 dozen


Brownie Crinkles

4 cups brownie mix
2 eggs
2 teaspoons vanilla extract

In a mixing bowl, combine the brownie mix, eggs and vanilla; mix well. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 for 8-10 minutes or until the tops are cracked. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: about 3 dozen




Brownie Snack Cake

2 cups brownie mix
2 eggs, separated
3 tablespoons milk
1 teaspoon vanilla extract

In a mixing bowl, combine the brownie mix, egg yolks, milk and vanilla; mix well. In a small mixing bowl, beat egg whites until stiff peaks form; fold into the batter. Pour into a greased 8-in. square baking pan. Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield:9 servings

Baked Ziti

This was so good my family really loved it and it was easy. This isn't the pretties picture but I couldn't scoop it out so it looked nice but it sure tasted delicious

5 Servings

INGREDIENTS
1/2 pound dry ziti pasta
1/2 onion, chopped
1/2 pound lean ground beef
1 (26 ounce) jar spaghetti sauce
3 ounces provolone cheese, sliced
3/4 cup sour cream
3 ounces mozzarella cheese, shredded
1 tablespoon grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven, or until cheeses are melted.

I didn't have Ziti pasta so I used Penne instead, also on top a put a little mozzarella along with the Parmesan cheese.

Monkey Bread

I got this recipe off of http://www.allrecipes.com/ the original recipe was pretty good but I made a couple changes to make it even better. I added the frosting which I think makes it so yummy and nice and fattening.

15 Servings

INGREDIENTS
3 (12 ounce) packages refrigerated biscuit dough
1 cup white sugar
2 teaspoons ground cinnamon
2/3 cup margarine
1 1/4 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters using a pizza cutter. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

FROSTING
4 oz. Cream Cheese (softened)
1/2 C Margarine (softened)
1 3/4 C Powdered Sugar
1 Tsp. Vanilla
1/8 Tsp. Lemon Flavor

DIRCTIONS:
Blend Cream Cheese and Margarine on low for 6 min. with a flat beater or paddle. Switch to the Stainless Steel Whip and whip the cream cheese and margarine for 10 min on “medium fast” whipping speed. Add 1 C. powdered sugar mix for 1 minute then add the rest and mix another minute. Add Vanilla and Lemon Flavors and mix for a minute. Drizzle on top of the Monkey Bread and serve.