Creamy Chicken Noodle Soup

This soup is quick and easy. It's my go to when I am in a hurry.

Creamy Chicken Noodle Soup

2 cups sliced carrots
2 cups diced celery
1 medium onion, chopped
3 cans (14 oz) chicken broth
3 tsp chicken bouillon or chicken soup base
2 cans cream of chicken soup
1/2 cup milk (or cream or half and half - whatever you have on hand)
2 cups cooked, diced chicken
about 4 cups cooked egg noodles
salt and pepper, to taste

Heat chicken broth and bouillon together. Add carrots, celery and onions and simmer until vegetables are tender. Add cream of chicken soup and milk. Then add cooked chicken and noodles. Add salt and pepper, and taste to correct seasonings.

I made this soup tonight and used 2 cans of chicken from Costco. It really is fast to make if you already have some leftover chicken or use the canned.

Pepperocini Roast Beef

Here is a really easy crock pot meal. My children love it, especially my sons.

Pepperocini Roast Beef

1 beef roast, 3 to 4 pounds (I like to use chuck roasts. I buy a two pack at Costco or Sam's)
1 jar (16 oz) pepperocini
deli rolls
provolone cheese

Place roast in crock pot. Pour entire jar of pepperocini over roast. Cook on low 8-10 hours. Take roast out of crock pot and shred. I usually drain all the liquid so my roll is not soggy. If you like spicy things, you can put some of the pepperocini on the roll with your meat. I spread my rolls with garlic butter and toast them with the cheese before putting the meat on. That's it!! The liquid in the pepperocini jar tenderizes the meat. I don't like spicy food and this is not too spicy for me.

Cornbread

Sometimes when I make my chili, and it's not Halloween, I make cornbread to go with it. This is a killer recipe! I got it from My Kitchen Cafe. The honey butter is also the bomb.com. Enjoy!!

Cornbread

½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Banana Bread

This has got to be the best banana bread I have ever eaten! It is seriously so good you will want the whole loaf for yourself and will not want to share! My main complaint about other banana bread I have tried is that it is dry. This is so moist and just plain yummy!! I can't wait for my bananas to get ripe so I can make this bread.

Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (about 2-3 bananas)
1/2 cup sour cream
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

This bread is even better the next day after being refrigerated - if it lasts that long!

Magleby's Rolls

I honestly don't know why these are called Magleby's Rolls, all I know is I have been known to eat an entire pan full of them! (did I just admit that out loud? lol!) Side note: I had the biggest crush on a boy in my Stake in California growing up. His name was Brad Magleby and of course I don't even think he knew I existed. Hmm, I wonder what he is up to these days? Anyway, back to the rolls, they are really, really good! I usually make them to serve with my Sausage Tortellini Soup.

Magleby's Rolls

Magleby’s Rolls

1 package frozen Rhodes Rolls

Place 1/2 cup mayonnaise in a bowl, 1/2 cup melted butter in a separate bowl and 1/2 cup freshly grated Parmesan cheese (not the stuff in the green Kraft can) in another bowl. I buy the grated Parmesan from Costco and just keep a container of it in the freezer and pull it out as needed.

Take the frozen ball of dough, dip the top half into each bowl starting with the mayo, then the butter and finally the cheese.

Place roll into a well greased muffin tin (cheese side up). Sprinkle with garlic salt and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day) Bake according to the directions on roll package.

Sausage Tortellini Soup

I love this soup! I have been making it for years. It is always a hit whenever I take it to someone after a baby or for other reasons. It freezes well, too. Just freeze the soup and add the tortellini after it has thawed.

Sausage Tortellini Soup

1 lb sweet Italian sausage
1 cup chopped onion
2 cloves garlic, chopped
6 cups beef or chicken broth (The original recipe called for 1 cup white wine, but since I don't drink, I never have white wine just laying around! So, I increased the broth. I always use the canned broth and use 3 cans)
8 oz fresh cheese tortellini (I always buy the twin package at Costco and keep it in the freezer)
1 cup carrots, thinly sliced
1 29 oz can crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
1 8 oz can tomato sauce
grated Parmesan cheese

Brown sausage, remove from pan and drain. Set aside. Saute onion and garlic until tender. Add broth, carrots, crushed tomatoes, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat and simmer uncovered for about 20 minutes. Skim off any fat and stir in tortellini. Simmer for an additional 10 minutes or until the tortellini is cooked through. Garnish with Parmesan cheese.

*The original recipe also called for 1 1/2 cups sliced zucchini. I never add it because I ate zucchini once when I was pregnant and it made me sick. So, now I never eat zucchini. If you choose to add zucchini, add it about 10 minutes before the tortellini.

Ham/Asparagus Appetizer

This is a very fast and good appetizer for all those holiday parties y'all are going to be going to {wink,wink} Every time I make this, it is the first thing to disappear - so it must be good!

Ham/Asparagus Appetizer

1 package 4 x 6 ham - I don't know the real name of the ham. I've always called it 4 x 6 ham. It is in the wall deli by all the lunch meat and comes in a package. The package is about 4 x 6 inches long, hence the name - 4 x 6 ham!

1 jar MARINATED asparagus spears - It has to be marinated! I always buy mine at Costco and it comes with 2 jars. I have also bought smaller jars at Smith's.

8 oz package of cream cheese, softened

Take one piece of ham and spread some softened cream cheese on it - as much or as little as you like. I happen to like cream cheese and spread a lot. Take one asparagus spear and place at the small end of the ham and roll up tightly. (it's OK if the asparagus hangs over the edges) The cream cheese sticks to the asparagus spear and to the back of the ham (does that make sense?). Roll up all your ham things until you run out of ham, cream cheese and/or asparagus spears. Place in refrigerator so cream cheese is not soft anymore. After an hour or so, take out of refrigerator and cut into 1-inch slices and put on serving tray. Stand back and what for the compliments to come your way!

Alfredo Sauce

I'm so excited!! This is the first time I have ever blogged in my life! So, please be patient with me as I'm not sure what I am doing. I got this amazing recipe from my friend, Janice. Everything she makes is delicious!! She is definitely my go to person when I need a recipe or an idea for a recipe. This sauce is so good and very easy to make. It is wonderful over pasta or over meatballs for an appetizer.

ALFREDO SAUCE

1 cube butter (please use the real stuff)
2 cups milk
2 8 oz packages cream cheese
2 tsp basil - or to taste (basil has such a strong taste, that I had a little at first)
2 tsp salt
1 tsp oregano
2 tsp garlic powder (if you use garlic salt, do not add the salt)
2 tsp sugar (I know, I know - but trust me on this)
1/4 cup Parmesan cheese
1/4 cup vinegar or apple juice - vinegar makes it a little more tangy

Combine all ingredients together and heat to almost a boil - it's never a good idea to boil milk. Make sure to stir until all the cream cheese has melted. If you feel the sauce is too thick, add a little more milk.

I have served this over pasta with grilled chicken added on top and an extra sprinkle of Parmesan cheese. Yummy!

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