Chicken Noodle Soup

My sister got this from a friend, passed it on to me and it is too yummy not to pass on to all of you! It is the best chicken noodle soup I have ever had! Isn't it perfect soup weather right now too?!

Chicken Noodle Soup
(Charmayne Orton)

-cook 4 half breasts and shred to the size you like (I used rotisserie chicken)

1 Tbsp. butter
lrg. onion chopped
5-6 cans chicken broth
1 can cr. of chicken soup
7 stalks chopped celery
6 med. carrots chopped
1 tsp. pepper
touch of salt
~ 4 cups of the dried wide homestyle noodles (Do not use egg noodles) I've seen them called Mrs. Miller's Homemade noodles at Woodman's I believe. (I couldn't find these so I used Trader Joes Egg Pappardelle Pasta (shown above) and just broke them into smaller pieces....So yummy!)

Melt butter in pot and sautee onions. Stir in broth, carrots and celery. Cook for 10 min and add chicken, soup, noodles, and seasoning. Bring to boil. Reduce and simmer 45 min stirring frequently. When ready to serve, add 1 cup sour cream and 2 cups sharp cheddar cheese.

(honestly, I don't think you need the sour cream and cheese...BUT it does make it super delicious and creamy!)

Anyone have this recipe!?

Does anyone have a good Cafe Rio pork burrito recipe!?  I would like to make it but I guess I don't have it, I think I only have the chicken burrito recipe with the dressing!  Please share if you have one! :)

Chicken and Stuffing in a Skillet

Here is what you need:

2 tablespoons Oil
4 boneless Chicken Breast halves
1 box Chicken Flavored Stuffing (6 ounce box)
1 can Cream of Something Soup
1/2 cup Milk
1/2 cup shredded Cheddar Cheese


Here is what you do:

1. Heat oil in skillet. Add chicken and cook until done (roughly 12-15 minutes). Then remove chicken from the skillet.

2. Prepare stuffing mix in the skillet as stated on the box. When you let it stand, reduce time to only 2 minutes. Meanwhile, combine the soup and milk in a bowl or measuring glass.

3. Top stuffing with chicken, then pour milk and soup over the chicken. Sprinkle cheese over the top. Cover and heat through to melt cheese (about 3 or 4 minutes).

This dinner was so easy and so good and serves about 4 people.


**The Cream of Something Soup can be anything. I used Cream of Broccoli and loved it! You can also try Cream of Chicken, Cream of Mushroom, or Cream of Celery depending on the flavor you are looking for.

**When melting the cheese at the end, pull the stove top temperature back up to about medium high.

**Enjoy!

Creamy White Chicken Chili

Creamy White Chicken Chili

1 lb chicken breast, cut into small cubes
1 medium onion, chopped
2 cloves garlic, minced
1 T olive oil
2 cans great northern beans
1 can chicken broth
2 cans green chilies, chopped
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
½ tsp pepper
¼ tsp cayenne pepper
½ c. whipping cream
1 c. sour cream

Sauté cut up chicken, onion and garlic in oil until chicken is no longer pink. In a large pot add cooked chicken, beans, broth , chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Teriyaki Chicken

 

Here is what you need:

2-3 pounds chicken pieces
1 cup teriyaki sauce
1 20 ounce can pineapple chunks
dash of ginger

rice


Here is what you do:

1. Place chicken pieces at the bottom of the slow cooker.

2. Cover chicken with teriyaki sauce, pineapple juice, and ginger. Cover the chicken as best you can with the sauce (the suce will cover the rest as it cooks). Then pour the pineapple on top of everything.

3. Cook on low for 6-8 hours (or on high for 4-5 hours).

Serve over rice.  Serves 5-6 people.


**This recipe turned out so great! I only used enough chicken to equal about 3-4 chicken breasts (so I would not have too many leftovers). If you leave the pineapple on top of the chicken, it will keep it's flavor better.

**I cooked it on low for 6 hours. The house smelled great and the chicken was SO tender!

**There was plenty of sauce leftover to use on the rice.

Enjoy!

Chex Muddy Buddies

All you need is 15 minutes and you have a really fun treat that everyone enjoys!

What you need:

9 cups Chex cereal -- any kind (1 box is a little more that 9 cups)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powered sugar


Here is what you do:

1. Measure out cereal into a large bowl and set aside.

2. In a 1 quart microwaveable bowl, microwave chocolate chips, peanut butter, and butter for 1 minute. Stir. Microwave for 30 more seconds and stir again. Once the mixture is smooth, add vanilla and stir. Pour over the cereal and stir until coated evenly. Pour covered cereal into a 1 gallon ziplock bag.

3. Add powered sugar. Seal bag and shake until evenly coated. Spread onto waxed paper to cool. Store in an airtight container in the refrigerator.


**This is so fun! Check out the Chex.com for more Chex recipes.

**I usually add 1/2 cup powered sugar to the bottom of the bag and then add some Chex mix, 1/2 cup powered sugar, Chex mix, 1/2 cup powered sugar, Chex mix. Layering it in the bag helps to distribute the powered sugar more evenly.

Fudge

This is not my recipe. Someone shared it at the Ward Relief Society Christmas party and I LOVE it!

Here is what you need:

1 1/2 cups sugar
5 ounce can evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups mini marshmallows
11.5 ounce package milk chocolate morsels
1/2 cup chopped pecans or walnuts (OPTIONAL)
1 teaspoon vanilla extract

tin foil
8 inch square baking pan


Here is what you do:

1. Line an 8 inch square baking pan with foil

2. Combine sugar, evaporated milk, batter, and salt in a medium, heavy duty saucepan. Bring to a full rolling boil over medium heat. Stir constantly. Boil, stirring constantly, for 4-5 minutes. Remove from heat.

3. Stir in marshmallows, morsels, nuts, and vanilla. Stir vigorously for 1 minute or intil marshmallows are completely melted. Pour into prepared pan and refrigerate for 2 hours or until firm.

4. Lift from pan and remove foil. Cut and enjoy!!


**This recipe is so good! I think it is the marshmallows! It makes about 49 pieces.

**One tip for thicker fudge: use a 9 x 5 loaf pan and refridgerate for 3 hours.

Crock Pot Chicken Tortilla Soup

This is really easy & really good. I got this recipe from 'Real Mom Kitchen'



Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
1 C milk
2 boneless chicken breasts

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

That is how the original recipe reads. I did it a little different. I put my chicken Breast in first & let them cook for about an hour. Then I added everything else, mixed it together, & let it cook (I cooked it on high for only 3 hours).

Cheesy Potato and Corn Chowder

It's the time of year for soup, and this is one of my favorites!

Cheesy Potato and Corn Chowder

Ingredients:

2 tablespoons margarine or butter

1 cup chopped celery

1 cup chopped onion

2 (14.5 ounce) cans of chicken broth

3 cups peeled and cubed potatoes (I use red potatoes and never peel them)

1 can corn (I use 2 small cans of vacuum packed corn)

1 (4 ounce) can diced green chilies

1 (2.5 ounce) package country style gravy mix

2 cups milk

1 cup shredded Mexican style processed cheese

(I also usually add chicken)


Directions

1. In a large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20-25 minutes or until potatoes are are soft, stirring occasionally.

3. Stir in corn and chilies; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until the cheese is melted.

4. Serve and enjoy!

Easy, Kid-Friendly Meals

I'm sure we've all tried these sometime, but I had forgotten about them until recently and my kids go crazy over them. So I thought I would share. Enjoy!!! English Muffin Pizza's

English Muffins (in half)

pizza or spaghetti sauce

cheese

pepperoni (my kids love the mini ones!)

Layer and bake at 375 degrees for about 10 minutes. Yummy, easy lunch!

Pigs in a Blanket, or Toes in a Bandaid

Rhodes roll dough, thawed

lil smokies

Cut rolls into 3 or 4 strips and then make a snake and wrap around lil smokies. Bake at 350 degrees for 12-15 minutes. Sooooo fun! Don't forget to dunk 'em in ketchup, mustard or honey mustard. (Thanks LeAnn for the recipe from last Halloween, we make these regularly. Actually, my kids beg for these!)

Poppy Seed Chicken

I love this dish!! it is soooo yummy!

its my favorite right now, and I crave it all the time!

2 cans cream of chicken

16 oz sour cream

3-4 chicken breast

3 cups cooked rice

3 tablespoons poppy seeds

1 roll of ritz crackers

1 cube of melted butter

Cook the 3-4 chicken breast.

In a large bowl combine, the chicken, the cream of chicken soup,

the sour cream, and the poppy seeds.

Now there are two ways you can do the rice,

either line the bottom of a 9x13 pan, OR

add it to the mixture above.

Make sure you spray the 9x13 pan.

Then add mixture, and crush the roll of ritz crackers on top

drizzle the butter on top to make it crisp.

Bake at 375 until crackers turn brown

and ENJOY!

Taco Casserole

1lb of ground beef

1 can black beans

1 can kidney beans

2 cans diced tomatoes

2 cans tomato sauce

1 can corn

1/4 cup diced onions

1 package of taco seasoning

Brown beef, and drain. In a big pot mix all the ingredients above

(make sure you drain the beans, and tomatoes, and corn)

and cook for 20 minutes on medium

In a small skillet, heat up some oil.

Then lightly dip small white corn tortillas to make them a little crispy

Line the bottom of a 9x13 pan with the tortillas,

then add the mixture on top

Add grated cheese, olives, and crumbles tortilla chips

Bake @ 350 until bubbly (15 minutes)

Really Easy Lasagna!

This is actually my own recipe. I have been making it like this since we got married. I LOVE lasagna and everyone always acts like it's too much work to make. With this recipe it really isn't hard or time consuming at all. I never really measure, so I will try to tell you the right amount but feel free to add more or less of any ingredient! Easy Lasagna
1 box lasagna noodles (not the ones that say "no- bake")
2 cans pasta sauce
1 lb. lean ground beef
16 oz. cottage cheese
1 1/2 cups mozzarella cheese
3/4 cup Parmesan cheese
1 egg
parsley
salt
pepper
1/2 cup mozzarella cheese (to go on top)

Step 1* Brown ground beef (if your family likes onions and garlic then add it now, mine doesn't). Add salt, pepper, garlic powder and onion powder(if you don't use the real thing) to the ground beef. Pour in the pasta sauce, save jars. Let simmer
Step 2* Mix the cottage cheese, (1 1/2 cups)mozzarella cheese, Parmesan cheese, egg, parsley (I usually just add enough to make it look pretty in the cheese mixture, I also use dried) and some black pepper. Mix.
Step 3* Now assemble. Get a 9*13 pan and put a little of the beef/sauce mixture in the bottom. Then the dry noodles (no need to cook first), just break them to fit. I usually do 4 across and 1 on the side. Then continue- cheese mixture, sauce, noodles. I do three layers. Once at the top, I cover with the remaining mozzarella cheese. IMPORTANT... the jars I told you to save still have a little sauce in them, so I put about a cup of water in each jar and shake to get all the sauce in the water, then I pour the water in each of the 4 corners. Cover with aluminum foil and cook at 350 degrees for 45 minutes, then remove foil and cook another 15- 20 minutes until the cheese is all melted and browned.

I usually make this in the morning or during nap time and just put in the fridge until I'm ready to cook it. Serve with garlic bread and salad. YUM!

Cream Pie Filling

This recipe is really interesting. You wouldn't think it would be very good... but IT IS. I got this recipe from a friend awhile ago (thanks Clenece) and I haven't made Banana Cream Pie like I used to since. It really is delicious, you'll have to try it.

Cream Pie Filling

2/3 cup sugar

3T. Cornstarch

3 egg yokes, slightly beaten

1 1/2 cups water

1/2 t. salt

1 1/2 T. Flour

12 oz. canned evaporated milk

Blend all together. Microwave- 3 minutes- stir, 2 1/2 minutes- stir, 2 minutes- stir, 1 1/2 minutes- stir and 1 minute-stir. Then add; 1 T. butter and 1 1/2 t. vanilla.

*Now to make Banana Cream Pie- cover with plastic wrap and cool completely. Pour 1/2 filling into the bottom of your crust (I used a store bought graham cracker crust, but you can also make your own real pie crust) then cut up bananas in the center and top with the remaining filling.

** Now to make Chocolate Cream Pie- stir 3/4 cup chocolate chips into hot mixture. Cool completely and pour chocolate filling into your desired crust.

************TOP EITHER WITH WHIPPED CREAM*****************

Meat Loaf Cakes

This meat loaf is seriously delicious!! It is a 5 star recipe - hands down! Meat Loaf Cakes

Main Ingredients:
1 lb. ground beef
1 tsp. salt
1 egg
3/4 cup milk
1/2 cup instant oats
1/2 cup chopped onion
1 cup shredded cheese

Topping:
1 ½ Tbsp mustard
2/3 cup ketchup
¼ cup packed brown sugar

Mix main ingredients together. Take handfuls of meat mixture and shape into a small loaves (approximately 9). Place in 9x13 pan. Spoon topping mixture over loaves and bake for 1 hour at 350°. Enjoy!!

This poor blog...

has been NEGLECTED! Once I get moved (next week) and settled (who knows how long), I PROMISE to post some yummy recipes!!!

Chicken and Rice

What you need:

1/2 cup long grain rice
1 can cream of celery soup
1/4 cup water
2 chicken breasts
seasoning

non-stick cooking spray


Here is what you do:

1) Spray slow cooker with non-stick cooking spray. Pour rice, cream of celery soup, and water into the bottom of the cooker and stir.

2) Place chicken breasts on top of rice mixture and season.

3) Cook on low for 4-6 hours. Serves 2.


** This recipe is so easy and so delicious. I am sure you double it and serve 4 people. I have not tried it myself, so if you do, please let me know if it changes the cook time.

**The chicken does not have to be thawed, but it does cook faster if it is. I have used chicken tenders instead of breasts and it works just the same.

**The seasoning can be your own taste. The original recipe called for a 2 oz can of mushrooms with water to be added to the rice (instead of just water) and one packet of french onion soup mix on top of the chicken. I have used Mrs. Dash as seasoning and really liked it. The last time I used seasoning salt, salt, pepper, and Italian Seasoning. I hope you enjoy!

Chicken Enchiladas

3-4 chicken breasts

1 tub of the big sour cream

1-2 bags shredded cheese

1 can of green chilies

2 cans cream of chicken soup

8-10 soft flour shells (burrito or enchilada style)

Start out with cooking your chicken. While cooking put your sour cream, cream of chicken, chilies, and cheese into a bowl. Set aside enough mixture to cover the wrapped enchiladas.

Once chicken is cooked, either chop into little pieces or shred. After cutting the chicken into pieces, add to your bigger mixture. Mix, and then add a scoop to soft flour tortillas, and fold enchilada style. Once you are finished, spread the other mixture over the top.

Bake at 350 for 15-20 minutes.

Slow Cooker Lasagna

What you need:

1 pound ground beef
29 ounce can tomato sauce
8 ounce package lasagna noodles - uncooked
4 cups shredded mozzarella cheese
1 1/2 cups cottage cheese

non-stick cooking spray
slow cooker


How it works:

1) Spray interior of cooker with the non-stick cooking spray.

2) Brown the ground beef and drain off drippings (I browned my beef with salt, pepper, seasoning salt, and a little bit of garlic salt).

3) Stir in tomato sauce and mix well.

4) Spread one-fourth of meat sauce on the bottom of the cooker.

5) Arrange one-third of the uncooked noodles over the sauce.

6) Combine the cheeses in a bowl. Spread one-third of the cheeses over the noodles

7) Repeat the layers two more times - sauce, noodles, cheese.

8) Top with the remaining sauce.

9) Cover and cook on low for 4 hours.

**The prep time was about a half hour and it was fun for something different. This would definitely work well for Sundays. It is very filling and very delicious. Next time, I think I will make a little extra cheese mixture. I found I was running low by the last layer.

**Hint: Break up the noodles so they fit better in the cooker.

**You can use two small cans of tomato sauce if you do not have a large can. Also, if you like onions, you can add in a chopped onion to the ground beef has you are browning it.

Chicken Salad

Chicken Salad:

4 chicken breasts (shredded)
small shell noodles
1 C mayo
1 C Kraft coleslaw dressing
apples
grapes
pineapple
pimentos
1/3 C grated onion
1/3 C chopped green onion

Serve cold

I add shell noodles, you don't have to. This salad is so good in croissants. It is also good all by itself. This salad is even better the next day. YUM