Chicken Noodle Soup

Posted by Lori:

Chicken Noodle Soup isn't only great when your feeling a little sick, but it's also a hearty any-time meal.  This recipe is very simple, but also full of flavor.  I started with the basic Swanson Chicken Broth recipe, which is found on the side of their carton, but added a few ingredients for extra flavor.

Chicken Noodle Soup

3 chicken breasts, cooked and diced
6 cups chicken broth
2 medium carrots, thinly sliced
1 stalk celery, thinly sliced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon poultry seasoning
2 cups extra wide egg noodles
Pepper to taste

Heat broth, pepper, carrot and celery in 2 quart saucepan over medium-high heat to a boil. (I cooked it until the vegetables were tender). Stir in noodles and chicken. Reduce heat to medium. Cook for 10 minutes or until noodles are tender.

My kids like eating this soup topped with the small oyster crackers.

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Pumpkin Palooza

Posted by Lori:

With fall temperatures in the air and all of the holidays quickly approaching, I thought it would be neat to put all of our pumpkin recipes into one post for your convenience.
 
Pumpkin Pancakes with Caramel-Pecan Sauce
Pumpkin Chocolate Chip Cookies
Pumpkin Poke Cake
Gooey Pumpkin Bars (Paula Deen)
Pumpkin Bread
Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Cookies
Pumpkin Dessert

Happy baking!
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Pumpkin Dessert

Posted by Lori:
This pumpkin dessert is from a family cookbook made many years ago.  It's my great-aunt's recipe. Making dishes from family members that have passed on always give me a special feeling, do they you?  It's kind of like you have  a part of them back with you.  It's neat how family recipes are passed on generation after generation.  Maybe that's why I like the quote, "The kitchen is the heart of the home."

Pumpkin Dessert

1st Layer:
1 box yellow cake mix
1 stick butter or margarine
1 egg

Mix together.  Take out 1 cup, press remainder into 9 x 13 inch cake pan.

2nd Layer
16 ounce (or 15 ounce is fine) can of pumpkin (without spices)
2/3 cup milk
1 1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

Mix and spread over first layer.

3rd Layer
Mix together the following:
1 cup cake mix
2/3 cup broken pecans
3 tablespoons melted butter or margarine

Drop by spoonfuls over pumpkin layer,

Bake in preheated 325 degree oven for 45 minutes - until firm and slightly brown.  Cool completely and refrigerate.  Cut into squares and top with Cool Whip, if desired.
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Avocado and Tomato Salad

Posted by Donna:


I've had this salad recipe stored in my "to do" list for a couple of years. I finally tried it last week. I really liked it. It's simple and fast to prepare.

Avocado and Tomato Salad

5 roma tomatoes, chopped
1 avacado, chopped
1/4 cup red onion, chopped
black pepper to taste
Balsamic vinaigrette salad dressing ( I used Paul Newman's)

After chopping the ingredients, pour the dressing over them. Season with the pepper. Cover and chill for at an hour before serving.









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Frozen Cranberry Salad

Posted by Lori:
I found this recipe today on a website for a tea room.  It's one of the salads on their menu, but is also from a cookbook made up of recipes from tea rooms all over the country.  If you've ever  visited a tea room, you know that they make some of the best dishes around!  I'm looking forward to trying this salad.  I knew it was good to be part of a tea room cookbook, so decided to share it before making it.

Frozen Cranberry Salad

8oz. cream cheese, softened
1/2 c. mayonnaise
1 c. sugar
2 (12oz.) cans cranberry sauce
2 c. heavy whipping cream
1 c. powdered sugar

In a large mixing bowl, combine cream cheese, mayonnaise and
sugar using the whip attachment on mixer, until smooth. Add cranberry sauce and continue mixing until smooth. In a separate bowl, combine heavy cream and powdered sugar and whip to medium stiff peaks. Fold whipped cream mixture into individual cups and place in freezer for 1 hour, until frozen. Serve chilled. Pin It Now!

Pan-Fried Flounder (Weight Watchers)

Posted by Lori:

I'm not much of a fish eater, but most likely many of you are.  I thought you might like this Weight Watcher's recipe.  It's only 4 points per serving....not too bad!

Pan-Fried Flounder - 4 servings

1 pound(s) flounder fillet(s)
1 Tbsp Dijon mustard
1 large egg white(s), whipped until stiff
1/4 cup(s) uncooked yellow cornmeal
2 Tbsp grated Parmesan cheese
1 Tbsp thyme, fresh, finely minced (or 1 tsp dried thyme)
1/2 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
2 spray(s) olive oil cooking spray
1 Tbsp olive oil
1/2 medium lemon(s), cut into 4 wedges

Wash fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.

In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.

Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*

Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

Notes
*Cooking times will vary depending on the size of your fillets. Small fillets will cook in about 4 minutes total, flipped once, when cooked on the stove. But if you use 1 large fillet, we recommend that you cook it for 3 minutes on the stove and then place it under the broiler for 3 minutes. This will cook the top side since the fish will be too difficult to flip.

Use this recipe on any flat fish such as flounder, fluke or sole (could affect POINTS values).

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Gooey Pumpkin Bars (Paula Deen)

Posted by Lori:

I was looking for some new pumpkin recipes and found these Gooey Pumpkin Bars.  I really liked them, but my family doesn't care for cream cheese so I sent the rest to my husband's work place.  The reviews on the Food Network site (here) are overwhelmingly positive.  It's a great dessert for those who like pumpkin/crean cheese flavors....like me!

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream. (if desired...in my opinion)
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