Wednesday, January 29, 2014

Creamy Chicken Noodle Soup

I remember as a teenager and early college years, eating creamy chicken noodle soup...canned from Campbells.  I loved the creamy goodness of the soup and it was perfect on a cold forward a few years and I'm no longer buying it in a small can, but making it with fresh veggies and chicken that I cooked up.  I did cheat and use a couple of cans of cream of chicken this go round, but I expect to make the cream of chicken sauce from scratch in the future and update the recipe then. 
*John does not like chicken noodle soup, but he does like Creamy Chicken Noodle Soup, giving it an "8".

Recipe from : Dinner's Ready

2 chicken breasts
5 cups chicken broth
1 C chopped carrots
1 C chopped celery
1 C potatoes, diced
½ C chopped onion
2 cans cream of chicken soup
1/4 cup milk
8-12 oz uncooked egg noodles (homestyle)
Salt and pepper to taste

Boil then dice chicken. Heat broth, then add carrots, celery, potatoes, onions, and noodles. Simmer until veggies and noodles are tender. Add cream of chicken soup, milk, salt, pepper and shredded chicken. Simmer until heated through and ready to serve.

Monday, January 27, 2014

Hot Chocolate Cookies

This recipe came from the back of the container of mallow bits we picked up at the store last week.  They tasted like hot chocolate in cookie form, serve warm with a cold glass of milk.  A perfect cookie for the blah January weather.

1 1/4 cup room temperature butter
1 cup white sugar
2/3 cup brown sugar
2 eggs
1 tsp vanilla
3 1/4 cups flour
3/4 cup powdered hot chocolate mix (don’t use sugar free)
1 1/4 tsp baking soda
1 tsp baking powder
1 cup semi sweet chocolate chips
1 cup mallow bits

Preheat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add in eggs and vanilla and stir until combined
In a separate bowl, whisk together flour, hot chocolate mix, baking soda and baking powder.
Add in flour mixture to butter mixture until well combined.
Fold in mallow bits and chocolate chips.
Drop by 1 1/2 tablespoon rounds onto greased baking sheet, lightly press down.
Bake for 9 minutes until edges are lightly browned.
Remove to wire racks and cool.

Monday, January 13, 2014

Fry Sauce

Serious, fry-dipping goodness....

Recipe from: food

1/2 cup mayonnaise
1/4 cup ketchup
1/4 teaspoon white vinegar (the secret ingredient!)

Friday, January 10, 2014

Pistachio Chocolates

I tried out this new chocolate recipe this year.  It was great!  It was a perfect addition to the chocolates we gifted at Christmastime.   (It does make a lot.)

Recipe from: Shugary Sweets

3/4 cup butter
1 cup sugar
3/4 cup heavy cream
pinch of salt
3.5 oz pkg Instant pistachio pudding mix (powder only)
7oz Fluff (marshmallow cream)
11 oz white chocolate
1/4 cup pistachios, shelled, chopped
8oz dark chocolate, melted

In large saucepan over medium high heat, mix butter, sugar, heavy cream and salt. Bring to a rolling boil. Set timer and boil for 5 minutes, stirring constantly. Remove from heat.

In large mixing bowl, add pudding mix, marshmallow cream and white chocolate. Pour boiling mixture over ingredients. Beat for about one minute until combined and chocolate is completely melted. Fold in pistachios. Pour into a 9inch parchment paper lined square dish.

Now you can make it into fudge or chocolates

For Chocolates, use truffle scoop and form into small balls.  Dip in chocolate. 

For fudge: Melt dark chocolate (either using microwave or double boiler). Spread on top of fudge and refrigerate about 2 hours until set. Cut and enjoy.  (Or serve without the dark chocolate)

Wednesday, January 1, 2014

Chicken Enchilada Pasta

I love chicken enchiladas, but this pasta version is less work with all the goodness of chicken enchiladas.   Leftovers reheat well. 

Recipe from: Plain Chicken

12 oz penne pasta
12 oz cooked chicken, chopped (I used a can from Costco)
1 (4oz) can green chiles
2 cups shredded Monterey Jack cheese (I used Cheddar instead and loved it)
3 Tbsp butter
3 Tbsp flour
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp southwestern seasoning
2 cups chicken broth
1 cup sour cream

Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.

Cook pasta according to package directions. Drain and set aside.

In a small sauce pan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth, garlic powder, onion powder and southwestern seasoning. Whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies

Toss together pasta, sauce, chicken and half of cheese. Pour into prepared pan. Top with remaining cheese.

Bake 25-30 minutes, until bubbly and cheese is melted.