Thursday, April 28, 2011

Chicken Noodle Soup

A classic.  And for a reason.  This particular recipe uses curry - which gives it a slightly different taste and color.
Chicken Noodle Soup
1/4 c. extra-virgin olive oil
2 large carrots
1 small onion
2 stalks celery
grill seasoning
2 chicken breasts
salt and pepper
1/2 tsp. thyme
1/2 - 1 tsp. curry
1 can cream of chicken soup
2 c. water (or chicken broth)
cooked egg noodles

Heat half of oil in large soup pan.
Season chicken on both sides with grill seasoning and add to hot oil - cook until no longer pink.
Remove and set aside.
In same pot, add remaining oil with carrots and onion.
Cook until onion is translucent, about 8 minutes.
Add celery, thyme, curry, soup and water
Stir and bring to a low boil.
Shred chicken and add to pot.
Season to taste with salt and pepper.
Serve over egg cooked noodles.
I like to keep the noodles and the soup separate so they don't overcook and get soggy.

**For Freezing:
Ladle room temperature soup (without noodles) into freezer bags or containers and freeze.

Monday, April 25, 2011


 I don't think I've ever met a cookie that I didn't like, but this one hits my top 10 favorites.
1 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt

Cream shortening and sugar.
Add the eggs and vanilla.
Add dry ingredients.
Roll into balls, and roll in cinnamon sugar.
Place on a greased cookie sheet.
Bake at 350 degrees for 10 minutes - they will puff up, pop and flatten out while baking.

Monday, April 18, 2011

Chicken and Bacon Stuffed Pizza Rolls

My kids love these!  They are perfect for on the go lunches, snacks, dinner, etc.  Mix and match whatever pizza ingredients you have on hand!
Chicken and Bacon Stuffed Pizza Rolls
Idea from Our Best Bites

1/2 pkg. Ranch Dressing mix
1/4 c. mozzarella cheese

3/4 c. sharp cheddar cheese, cubed
3/4 c. pepperjack cheese, cubed
1/2 lb. bacon, cooked and crumbled
1 c. cooked chicken, shredded or cubed

Prepare dough, and roll out into a 12" by 8" rectangle
Cut the rectangle into 24 squares (use a pizza cutter).

On top of each square place a few cubes of cheddar, pepperjack, chicken and bacon.
Take the four corners of each square and fold them over the toppings.
Work all of the edges around until you have formed it into a ball.
Place in greased muffin pan.
Continue until all 24 squares are done.

Spray tops of rolls with cooking spray.
Mix dry ranch dressing mix with mozzarella cheese, and top each roll with some of the mixture.

Bake at 400 for 15 minutes, or until golden brown on top.
Serve with marinara sauce or ranch dressing for dipping.

**If freezing: place unbaked rolls in the freezer (I just put my whole muffin tray in there).  Once frozen, remove and store in freezer bags.
Bake frozen rolls at 400 for 20 minutes, or until browned.

Monday, April 11, 2011

Ham and Egg over Rice

This is such a weird dish to me - just the idea, not the taste.
My husband had it growing up, so he requests it every now and again.
Perfect for a good leftover ham dish.
Ham and Egg over Rice
Recipe from Lyn Denna

1 c. cooked ham, cubed
3 hard boiled eggs
2 Tbsp. butter
2 Tbsp. flour
2 c. whole milk
1 tsp. dry mustard
salt and pepper to taste

Melt butter in skillet and add flour to make a roux.
Add milk and cook, stirring occasionally, until thick.
Stir in cubed ham and cubed eggs.
Salt and pepper to taste.
Serve over rice.

Monday, April 4, 2011

Lemon Bread

Lemon Bread
Recipe and photo from Taste of Home

1/2 cup butter, softened
1 cup sugar
2 eggs
3 Tbsp. lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 cup milk
2 Tbsp. lemon juice
1/2 cup confectioners' sugar
In a large bowl, cream butter and sugar until light and fluffy.
Beat in the eggs, lemon juice and peel.
Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8-in. x 4-in. loaf pan.
Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients.
Remove bread from pan; immediately drizzle with glaze.
Cool on a wire rack.
Yield: 1 loaf (16 slices).