Recipes

Homemade Chicken Noodle Soup

My husband hasn’t been feeling very well the last couple of days and requested chicken noodle soup. I thought, I can either go to the store and buy canned soup, or make it from scratch (for close to the same price) and have several meals. So…I decided to make it from scratch! It turned out delicious and was super simple! I ended up with enough soup for dinner last night as well as enough for probably 4 more generous servings. Well worth the little effort and definitely a much better value than canned soup!

Ingredients:

1 lb chicken breast (or left over turkey)

2 Tablespoons butter

1 cup celery

1 cup chopped onions

1 cup chopped carrots

3 cloves of garlic

1 1/2 cups egg noodles

48 oz chicken broth

32 oz vegetable broth

1/2 teaspoon poultry seasoning

1/2 teaspoon basil

1/2 teaspoon oregano

Directions:

Cook your chicken. I like to cook mine in a cast iron pan in the oven at 350 for about 20-25 minutes or until done. I seasoned it with garlic powder, onion powered, a little poultry seasoning and black pepper. I also added a little of the chicken broth to help with keeping it moist. Once done, cool, and then use a fork to shred.

Sauté your carrots, celery, onion, and garlic in 2 tablespoons of butter until soft.

Mix sautéed veggies, chicken, both broths, oregano, basil, and poultry seasoning in a large pot. Bring to a boil, reduce heat and simmer about 30 minutes. Add in the egg noodles and simmer another 20 minutes or until noodles are soft.

Serve and enjoy!!

Recipes

Mini Pumpkin Pies

Today is our Thanksgiving fellowship at church and we wanted to try something new. Something that was going to be fun and traditional, but at the same time unique. So I hit up Pinterest and found these little guys! Now it’s always risky trying a new recipe to feed a bunch of people but I was feeling adventurous…and boy am I glad I was!! These things are beyond amazing! We of course had to sample them for ourselves…just to be sure! My husband said they were definitely a keeper and that the cookie crust was the perfect combination of chewy and crisp! My daughter said and I quote “These are absolutely amazing! Best cookies ever mama!” So if you are looking for something new this holiday season, these will definitely be a crowd pleaser. They are simple and delicious!

Ingredients:

Crust:

1 pouch Betty Crocker sugar cookie mix

1 egg

1 stick of butter

Filling:

1 cup canned pumpkin (NOT pumpkin pie filling)

1 cup (8 oz) cream cheese

2 tablespoon pumpkin pie spice

1/2 cup sugar

Topping:

Betty Crocker Whipped Cream Cheese Frosting

Directions:

Heat oven to 350 F ( about 177 C). Spray 36 regular sized muffin cups with cooking spray. Make cookie dough as directed on the package. Shape cookie dough into 1 1/4 inch balls. Press dough evenly into bottoms of each muffin cup and slightly up sides.

In a medium bowl, stir pumpkin filling ingredients with a whisk until blended. Spoon a rounded teaspoonful of mixture into each dough filled muffin cup. Spread slightly.

Bake 8-12 minutes or until edges are light Golden brown and filling appears set. ( the cookies and the filling will be soft). Cool 10 minutes in pan; carefully remove to cooling rack.

Fill a piping bag or a baggie with one corner cut off, with Betty Crocker cream cheese frosting. Put a little swirl on top.

Enjoy!!!

Original pin:

https://pin.it/spfwpvsl6szwya

*Note*

I doubled the pie filling from the original recipe to fill 36 cupcake tins.