Tuesday, January 22, 2013

Making Tuesday Tasty-Crockpot Chicken And Noodles

I like a hearty soup or noodle/potato dish to get through the Winter. I also like something that is low in cost, one dish, and has lots of flavor!  I adapted this recipe from another so, I guess I'm the creator this time. :)


4 Boneless, skinless chicken breasts

1 can Cream of Chicken soup

1 box(32 oz) low sodium chicken broth

24 oz Package of frozen egg noodles

2 ribs of celery, chopped

2 carrots, chopped

Half an onion(yellow or white)

2 to 3 cloves of garlic, depending on taste

2 Tsp. of your favorite poultry seasoning, herbs de provence, or 1/2 tsp Thyme, 1/2 tsp of Rosemary, 2 bay leaves, and 1/2 tsp of parsley.

1/4 C butter

salt, pepper


Season chicken breasts with some salt and pepper.  In a pan, sear the chicken breasts on the outside to get a nice golden color.  Once seared, place them in the Crockpot along with the broth, creamed soup, the seasoning, butter, onion, carrot, celery, garlic, and broth.  Cook on low for 5 to 6 hours.  Remove chicken from liquid and shred. If you don't want the veggie chunks you can strain it from the liquid at this time.  Add liquid and shredded chicken back into the Crockpot. Add egg noodles to the mixture and stir.  Cook 45 mins to an hour on high or two hours on low.  Stir occasionally.  Serve.

Wednesday, January 2, 2013

Wordless Wednesday-Old School

Tuesday, January 1, 2013

Making Tuesday Tasty-Curried Chicken and Rice Soup

This sounds delicious and I love soups for the cold.  This is well rated and has simple and tasty ingredients.  Enjoy!


1 bone-in chicken breast (about 1 1/2 pounds), halved
2 medium carrots, sliced diagonally into 2-inch pieces
1 bay leaf
Kosher salt
6 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 large onion, very thinly sliced
1 teaspoon sugar
1 1/2 teaspoons Madras curry powder
1/3 cup jasmine rice
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill
1 lemon, cut into wedges


Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges. Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

*recipe courtesy of foodnetwork.com*

Happy New Year!!!

Remember that each new day is filled with promise and that as long as you're alive and breathing, you have a second chance!  Praying as always, for blessings in the coming year for each of you.

Happy New Year!!!!!!

Wednesday, December 19, 2012

Wordless Wednesday-Merry Christmas 2012

Tuesday, December 18, 2012

Making Tuesday Tasty-Pumpkin Butterscotch Fudge bars

Pumpkin Butterscotch Fudge Bars
Makes about 48

For the Cookie Base 1 cup all-purpose flour

1 cup quick cooking oats
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1/2 cup coconut flakes
1/2 teaspoon baking soda
3/4 teaspoon pumpkin pie spice
3/4 cup butter, melted

For the Fudge

2 tablespoons butter
2/3 cup evaporated milk
3/4 cup granulated sugar
1/2 cup canned pumpkin
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 cups miniature marshmallows
11 ounces butterscotch chips
3/4 cup chopped walnuts, divided
1 teaspoon vanilla extract

Preheat oven to 350 F. Line 15 x 10-inch jelly-roll pan with foil. For cookie base: Combine flour, oats, brown sugar, nuts, coconut, baking soda and pumpkin pie spice in medium bowl. Mix well. Stir in butter. Mix well. Press into prepared jelly-roll pan. Bake for 13 to 15 minutes or until slightly brown. Cool in pan on wire rack. For Fudge: Combine butter, evaporated milk, sugar, pumpkin, pumpkin pie spice and salt in medium, heavy-duty saucepan. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 8 to 10 minutes. Remove from heat. Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour over cookie base. Sprinkle with remaining nuts. Refrigerate until firm before cutting into bars.

*recipe courtesy of christmas-cookies.com*

Dermagist Winner!

My random.org selection was...

Deal Bunny!!!! Number 16.


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