Chicken Soup With Asian Noodles

1 Tbls. Olive Oil
3 med carrots, thinly sliced
2 small red bell peppers, thinly sliced
2 ribs celery, thinly sliced
1 med onion, thinly sliced
2 cloves garlic, thinly sliced
4 thin slices fresh ginger (be sure to use the fresh ginger, not the powdered)
1 bay leaf
4 cups reduced-sodium chicken broth
5oz. Thai-style flat brown rice noodles, broken in half
3 cups pulled cooked chicken
seasonings of choice:  garlic and herb seasoning, garlic salt, garlic pepper

Heat oil in large pot over medium heat.  Add carrots, bell peppers, celery, garlic, ginger and bay leaf.  Cook, stirring, until vegetables have softened, about 6 minutes.  Stir in broth and 3 cups water.  Bring to a boil.  Add noodles and cook at a strong simmer until just tender, about 5 minutes.  Stir in chicken and simmer until heated through, about 3 minutes.  Remove bay leaf and ginger with a slotted spoon and discard.  Season soup to taste.  (Makes 8 1/2 cups.) 

This soup is a twist on traditional chicken noodle soup.  The thin Thai noodles and ginger give this soup a unique and delicious flavor.  The soup is best a day or two after it is made. 

Broccoli/Potato Cheese Soup

 This soup is really good and my kids love it.  We especially love to eat it in bread bowls.

2 Tablespoons butter

1/2 cup chopped onion

1 cup finely chopped carrot

1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)

1 Tablespoon minced garlic

4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)

2 large baking potatoes, peeled and chopped

1 Tablespoon flour

1/2 cup water

2/3 cup milk

2 cups chopped broccoli

2 heaping cups shredded cheddar cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.

Birthday Cake Pancakes

 

These are really good!  I thought it would be a fun tradition to have these on birthday mornings. 

 

 

Birthday Cake Pancakes

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 6-8 servings

Serving Size: 2 pancakes

• 1 1/2 cups all-purpose flour
• 1 cup yellow cake mix 
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1 1/2 cups buttermilk
• 1/2 cup milk
• 2 Tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/3 cup (1.75 oz bottle) sprinkles
 
For the icing (optional):
• Whipping cream
• Powdered sugar

Heat a griddle or nonstick skillet over medium heat. Meanwhile, in a large bowl, combine the flour, cake mix, sugar, baking powder, soda and salt; set aside.

In a separate medium bowl, lightly beat the eggs with a whisk. Add the milk, butter and vanilla and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and stir until fully mixed. Fold in the sprinkles.

Scoop portions of a scant 1/3 cup batter onto the griddle, leaving room for the batter to spread into larger rounds. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Transfer to a plate and cover with a kitchen towel to keep warm until serving. Serve with syrup or optional icing.

 

Optional Icing:

Mix together powdered sugar and whipping cream to reach desired consistency and taste. Pour over top individual stack of pancakes.

Pumpkin Better Than Anything Cake

I have not tried this yet, but I love Mom's better than anything cake and I love Pumpkin so I thought this looked good!  I will have to try it out soon. Sorry if you try before me and it doesn't taste good!

1. DO NOT USE PUMPKIN PIE FILLING. YOU MUST USE PUMPKIN PUREE IF YOU WANT THE CAKE TO BAKE CORRECTLY.
2. The cake mix + pumpkin puree version of pumpkin cake may not be for everyone. I like it just fine, especially when it's soaked in SCM and caramel. But if you're not sure about it, feel free to substitute your own pumpkin cake recipe as the cake base.
3. DO NOT mix together the pumpkin, cake mix, and the other ingredients on the back of the cake mix box!!!! ONLY mix the cake mix and the pumpkin puree.
4. You must let the sweetened condensed milk soak in all the way. Letting it sit overnight will yield best results.
5. Use the bottom of a wooden mixing spoon to poke the holes in the cake-- it's just the right size.

Ingredients:

• 1 box yellow cake mix
• 1 small can pumpkin puree
• 1 - 14 oz. can sweetened condensed milk
• 1 - 8 oz. tub cool whip
• 1/2 bag Heath Bits
• Caramel Sundae Sauce

 Directions:

1. In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2. Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
3. Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
4. Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
5. Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).   ( You could probably pour the caramel over the cake with the sweetened condensed milk before you put the whip cream on, like mom does with her cake.)

Fruit Salsa with Baked cinnamon chips

Yum, this stuff is so good!!! We love it at our house.

Ingredients:

2 kiwis, peeled and diced
2 golden delicious apples, peeled, cored and diced
8 oz raspberries, diced
1 (16 oz) carton of strawberries, diced
2 Tablespoons white sugar (more or less to taste)
1 Tablespoon brown sugar (more or less to taste)
3 Tablespoons fruit preserves, any flavor. (I just used strawberry jam)

10 (10 in) flour tortillas
melted butter or cooking spray
cinnamon and sugar

1.  In a large bowl, throughly mix kiwis, apples, raspberries, strawberries, white and brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3. Coat one sideof each flour tortiall with melted butter or spray.  Sprinkle tortillas with cinnamon and sugar. Cut into wedges and arrange in a sinle layer on a large baking sheet. 

4. Bake in the preheated oven 8 -10 minutes. Repeat with any remaining tortilla wedges.  Allow to cool about 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off too much juice and it gets runny.

Chicken Enchilada Pasta

This pasta is so good and is Troy's new favorite dinner.  We especially like to have Rosie's cakey cornbread and a salad to go with this meal!

Ingredients:

2 boneless skinless chicken breasts (cooked and shredded)
2 Tablespoons olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 red bell pepper (diced)
1 (4 oz.) can diced green chilies
1/2 tsp salt
2 tsp.chili powder
1 tsp. cumin
2 (10 oz) cans green chili enchilada suace
2/3 cup red enchilada sauce
2 cups shredded colby-jack cheese
1 cup sour cream
1 (16 oz) package penne pasta  ( can use whole wheat pasta or original)

Toppings:  (can use whatever)
Avacado
green onions
tomatoes
sour cream
black olives


Cooking Instructions:

Step 1: Cook penne pasta according to package directions. Meanwhile, heat olive oil to medium heat in a large deep skillet.  Add onions and cook for 5 minutes. Add garlic and red pepper and cook for and additional 3 minutes.  Add shredded cooked chicken, green chilies, cumin, chili powder, salt, green enchilada sauce, red enchilada suace.  Bring to a boil, reduce heat and simmer for 8-10 minutes.
Step 2: Add the Colby-jack cheese and stir until the cheese has melted. Stir in the sour cream over low heat. Stir until the sour cream is well incorporated. Cookon low until heated through.
Step 3: Drain the pasta and add it to a large serving bowl. Pour the suace over the pasta and mix well. Serve with toppings of choice.

Pita Bread and Avacado Chicken Salad (no Mayo)

This Pita Bread is the best pita bread I have tasted and you can make anything to go in it, but I really like this avacado chicken salad.

Pita Bread:

1 T yeast in 3/4 cup warm water
1 1/2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 T oil
4 cups lour

Let yeast sit in water for 5 min.  Add the rest of ingredients except for 2 cups of flour and mix well. Add the rest of the flour and knead by hand until mixed well. Cover and let rest for 10 minutes.  Roll out on floured surface to 1/8 inch thick. Cut in circles.  Bake on cake cooling racks in 500 degree oven for 2-4 minutes. After they have cooled, cut the cirlces in half.


Avacado Chicken Salad:

So there isn't really directions for this, you just add together by taste and how much you like but here is what is in it:

Smashed avacado
Shredded cooked chicken
Green onions
cilantro
Lime juice
Salt
Celery (optional)
Pepper (optional)

 You can eat in pita bread, with chips, crackers, or on a salad.

Cauliflower Pizza Crust

Makes one 9 inch pizza crust

Ingredients:

1 cup cooked, riced cauliflower  (make sure you have 1 cup after it is cooked in microwave.  It will shrink so make sure you have 1 cup cooked cauliflower).
1 cup shredded mozzarella cheese (can use italian blend)
1 egg, beaten
1 tsp. dried oregano
1/2 tsp minced garlic
1/2 tsp kosher salt
olive oil (optional)

Pizza suace and toppings of your choice

Directions:

Remove stems and leaves from 1 head of cauliflower, and chop the florets into chunks.  Add to your food proccessor and pulse until it looks like grain.  Do not over-do pulse or you will puree it.  (You can also use a cheese grater). Drain any extra water. Place the "riced" cauliflower into a microwave safe bowl and microwave for 6-8 minutes.  (Make user it doesn't burn).   No need to add water.

One large head will produce between 2 and 3 cups of riced and cooked cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator of up to a week.

 To make pizza crust:

Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray (or use aluminum foil on a cookie sheet). In a medium bowl, stir together 1 cup cauliflower, beaten egg and mozzarella. Add oregano, minced garlic and salt, mix well. Transfer the mixture to your cookie sheet, and pat out into a 9 in round.

Bake at 450 degrees for 15 minutes.
Remove from oven and let cool awhile.  This helps to make the crust more solid.

To make Pizza:

Add suace and toppings. Place under a broiler at high heat just until cheese is mleted. *Toppings need to be precooked since you are only broiling for a few minutes.

Flourless Zucchini Brownies

1 cup peanut butter
 1/2 cups grated zucchini (leave skin on)
1/3 cup honey or agave
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup dark chocolate chips

Preheat oven to 350
Combine all ingredients in blender except chocolate
Add chocolate chips
Pour into greased 9x9 pan
Bake 35-40 minutes

If you let them cool they won't fall apart so easily.  Store in fridge.

Cakey Corn Bread

1 yellow box cake mix
1 box Krustez Corn bread mix
3 eggs
3/4 cup milk
1 cube + 2 Tbsp. butter, softened

Mix all ingredients together in a mixing bowl using an electric mixer until smooth. Pour into greased 9x13 glass dish.  Bake at 350 for about 40 minutes.  Serve with honey butter.

Inside-Out Carrot Cake Cookies
Ingredients
    •    1 1/8 cups all-purpose flour
    •    1 teaspoon cinnamon
    •    1/2 teaspoon baking soda
    •    1/2 teaspoon salt
    •    1 stick (1/2 cup) unsalted butter, softened
    •    1/3 cup plus 2 tablespoons packed light brown sugar
    •    1/3 cup plus 2 tablespoons granulated sugar
    •    1 large egg
    •    1/2 teaspoon vanilla
    •    1 cup coarsely grated carrots (2 medium)
    •    1 scant cup walnuts (3 ounces), chopped
    •    1/2 cup raisins (2 1/2 ounces)
    •    8 ounces cream cheese
    •    1/4 cup honey
Preparation
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
While cookies are baking, blend cream cheese and honey in a food processor until smooth.
Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

Cinnamon Roll Cake

12 servings

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Fresh Stawberry Chicken Salad

STRAWBERRY CHICKEN SALAD

2 servings

• 2 boneless, skinless Chicken Breasts
• 2 teaspoons Olive Oil
• Salt and Pepper, to taste 
• 6-8 cups chopped Romaine Lettuce
• 1 cup Strawberries, sliced
• 1/4 cup sliced Almonds
• 1 cup Poppyseed dressing
• 1/2 cup light Raspberry Vinaigrette

Directions:   Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.

On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Asian Turkey Lettuce Wraps

1/2 cup water
1/2 cup instant brown rice
2 tsp oil
1 lb. lean ground turkey
1 T minced fresh ginger
1 large red bell pepper diced
1 8 oz. can water chestnuts, chopped
1/2 cup chicken broth
2 T hoisin sauce (find in oriental section of grocery store)
1 tsp. five-spice asian spice
1/2 tsp. salt
chopped cilantro, to taste (dried or fresh)
Large lettuce leaves

Cook the rice in water according to directions.  Meanwhile, heat oil in large pan.  Add turkey and ginger, cook crumbling with a wooden spoon, until turkey is cooked through.  Stir in rice and remaining ingredients (except lettuce) and cook 2 minutes more.  Spoon into lettuce leaves to serve. Can put shredded carrots and sprinkle more cilantro on top if desired.

Chocolate Zucchini Bread

2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil ( I used 1/4 cup oil and 1/4 cup applesauce)
1 oz.unsweeted chocolate square, melted
1 C. grated zucchini
1/2 tsp. vanilla
1 C. flour ( I used half wheat and half white)
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. baking powder
1/2 tsp. baking soda
1.  In a large mixing bowl, beat the eggs until they are lemon-colored and smooth.  Beat in the sugar, brown sugar, and oil.  Add the chocolate.  Stir in zucchini and vanilla. Sift all dry ingredients; stir into the zucchini mixture.
3.  Pour into well-greased loaf pan
4.  Bake in 325 degree oven until toothpick inserted in center comes out clean; about 45-55min.

Quick and Cheesy Chicken Pot Pie from KitchenSimplicity.com

2 cups chopped cooked chicken
2 cups steamed veggies (broccoli, cauliflour, corn, green beans, onions, garlic, carrots are good)
Cheese Sauce:
2 Tbls. butter
2 Tbls. flour
1 cup chicken broth
salt and pepper to taste ( I also added 1 tsp. Tone's Garlic and Herb seasoning)
1 cup shredded cheese
Biscuit Topping:
1 cup biscuit mix ( I used Hodgson Mill  "Insta-Bake" Whole Wheat Variety Baking Mix)
1/12 cup grated cheese (I added half the cheese called for in recipe.  Add total amount if you like it more cheesy.
1/3 cup milk
1.  Place meat and vegetables in a 9 inch round or 8x8 square pan
2.  Make the sauce:  Melt butter over medium heat, add flour and cook 1 minute.  Slowly add chicken broth, whisking constantly to avoid lumps.  Bring to a simmer, whisking occasionally.  Remove from heat, add salt and pepper to tast and stir in cheese until melted.  Pour over meat and vegetables.  Mix well.
3.  Biscuit topping:  Stir together all ingredients with a fork until evenly moistened.  Spread thinly over mixture in casserole dish.  (Don't worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
4. Bake at 400 degrees for 25 minutes or until topping is golden and filling is bubbly.
Makes:  4 servings  Very Good!

Waffle Corn Bread from Texas Cowboy Cooking Cookbook

2 1/2 cups buttermilk
2 eggs
1 tsp. baking soda
2 cups yellow cornmeal
2 Tbls. sugar
1 tsp. salt
2-4 Tbls. melted butter
Drop of vanilla

    Combine the buttermilk, eggs and baking soda and beat well.  In a separate bowl, sift together the
cornmeal, sugar, and salt. Add the buttermilk mixture, butter and vanilla and mix well. Pour into well-greased waffle iron. 

Verde Chicken Mexican Lasagna from LDS Living Magazine

1 pound chicken, cooked and shredded
1 16 oz. container sour cream ( I used non-fat Greek yogurt)
1 15 oz. can black beans, drained and rinsed
1 1/2 cups green salsa
1 1/2 cups frozen corn, thawed and drained
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco-size flour tortillas
1 8-ounce package shredded Mexican blend cheese

Preheat oven to 350 degrees
     Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl.  Cut tortillas in half with kitchen shears. 
     In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan.  Spread evenly.  Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover.  Top with 1/3 of the amount of shredded cheese. repeat with chicken mixture, tortillas, and shredded cheese two more times.  There should be three layers total. 
     Bake in oven for 20-25 minutes or until cheese is bubbly and casserole is warmed through.  Serve with sour cream and additional chopped cilantro.

Chocolate Marshmallow Cookies

Chocolate Marshmallow Cookies

1 cup butter
2 cup sugar
4 eggs
2 tsp vanilla
4 cup flour
1 tsp salt
1 tsp soda
2/3 cup cocoa

Cream butter and sugar. Add eggs and vanilla and beat again. Add the dry ingredients and beat until well mixed. Bake at 350 for 5 minutes. Pull out of oven and put 3-4 mini marshmallows on each cookie. Bake for 2-3 more minutes. When cooled, frost with chocolate frosting.

Frosting

3 cups powdered sugar
1/3 cup butter, softened
2 tsp vanilla
1/3 cup cocoa
3 to 4 Tbsp milk

These are so Good! I haven't tried it, but I also think they would be good with just a little mint flavoring in the chocolate frosting.