Wednesday, December 9, 2009

Chicken Noodle Soup- Hold the Soup

Trina Kroetsch's
"Chicken Noodle Soup- Hold the Soup"

  • Salt
  • 1 rotisserie chicken
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 medium onion, thinly sliced
  • 2-3 carrots, cut into matchsticks
  • 4-5 ribs celery from the heart, cut into matchsticks
  • 2 small zucchini, cut into matchsticks
  • Freshly ground black pepper
  • 1 pound extra-wide egg noodles
  • 1 tablespoon butter
  • 1/2 cup flat leaf parsley, chopped (about a handful)
  • 1/2 bag frozen peas, defrosted (10 ounces)
Bring a large pot of salted water to a boil over high heat for the egg noodles.

Discard the skin from the chicken and remove the meat from the bones. Shred the chicken meat with your fingers or two forks and reserve.

Place a large skillet over medium-high heat with the EVOO, about two turns of the pan. Add the onion, carrots and celery to the pan and cook until the veggies begin to get tender, about 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, then cook another 2-3 minutes until all the veggies are tender.

While the veggies are cooking, drop the noodles into the boiling water and cook to al dente, according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter and parsley to pot and give everything a good toss to melt the butter and coat the noodles. 

Add the shredded chicken and peas to the pan with the veggies and cook until the chicken is heated through. 

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture.

Wednesday, December 2, 2009

Cream Corn

We are not fans of canned cream corn but this one is great!


  • 2 (10 ounce) packages frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup freshly grated Parmesan cheese
  • optional dash of red pepper or paprika
  1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Friday, November 27, 2009

Chocolate Ice Box Dessert

Chocolate Ice Box Dessert
Sometimes called Rocky Road or Mother’s Day Dessert

1/2 c butter
2 c powdered sugar
2 egg yolks
Cream and beat real well

Then add to the above
1 c chocolate syrup (Hershey’s)
2 c miniature marshmallows

Then beat 2 egg whites real stiff and fold it into the above.
 Mix in 1 tsp vanilla
 Add 1/2 c chopped nuts

Crush 20 graham cracker squares in blender and sprinkle them in a square brownie pan.  Use half of cracker crumbs on bottom of pan and the other half on the top after you put the above mixture in the pan on top of the graham crackers you have put on the bottom. 

Chill for at least three hours but overnight is even better. 
Serve with a dollop of whipped cream on top.


Tamale Pie

Quick Tamale Pie

1 sm package cornbread mix (or make a 6 muffin portion if using corn meal)
1/2 or 1 pound ground beef (I used 1 pound)
1/4 C chopped onion
1 (15 oz) can chili con carne (chili with meat)
1/2 or 1 cup grated cheese

Mix up cornbread mix as directed and pour evenly into bottom of a greased 9x9 baking pan. (The recipe calls for 1/2 C chopped black olives to be mixed into the batter)
Brown ground beef & onion. Drain fat & mix in can of chili con carne.
Pour meat mixture evenly over top of cornbread batter.
Top with grated cheese
Bake 350 for 20 - 30 Minutes.

Fruit Dip

Fruit Dip
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar
Mix until smooth.
Optional Add:
1/2 bag Heath toffee chips
Refrigerate & dip to your heart's content.

Curried Chicken

Curried Chicken
Abt 2 lbs chicken breasts (boneless & skinless) cut up into bite size pieces 
2 large onions chopped
1 1/2 granny smith apples peeled, cored and diced
1 med red pepper seeded and thinly sliced
3 tsp mild curry powder
1 tsp paprika
salt & pepper to taste
1 1/2 cans cream of mushroom soup
1 cup whipping cream - unwhipped
2 oz butter
Cut onions, red pepper & apple finely.  Fry with curry powder and paprika in butter until onion is transparent - not brown.  Set aside.  Cut chicken.  Set aside.  Mix cream with mushroom soup salt & pepper. Mix all together.  You can either continue to simmer on the stove top for 2 hours in large saucepan or butter a large casserole dish and cook uncovered in ovenat 350F for 2 hours.  Serve with rice.
Tastes even better the 2nd day and freezes well! 

Indian Chicken

Johanna Aneca's Recipe

Use either boneless, skinless chicken thighs or breasts.
-salt and pepper chicken. Dip in cornstarch then in egg.
Fry until browned.

Sauce: (9x13 pan)
2 cups of sugar
1 cup vinegar
1 cup water
8 Tbsp of Ketchup
3 to 4 Tbsp of soy sauce.
2 chicken boullion
 2 tsp garlic salt
2 Tbsp cornstarch

Whisk in a pot and bring sauce to a boil on the stove.
Pour over chicken and Bake covered at 350 for 45-50 min until bubbling around the edges.

Sticky Chicken

Sticky Chicken from Brooke Kelly

1/2 cup chili sauce (can substitute ketchup)
1/4 cup teriaki sauce
1 T lime juice
1 t sesame oil
2 garlic cloves ( 1 1/2 t bottled garlic)
1 teaspoon grated ginger
1T brown sugar
2 green onions

Mix together the chili sauce, teriaki sauce, lime juice, sesame oil, garlic, and ginger.

Brush some of the mixture on 4 chicken breasts.

Place 1 t vegetable oil in frying pan and heat.

Reduce heat to med-low and add chicken, turn occasionally for 8-10 minutes

Pour the rest of the mixture in to the pan, sprinkle with 1 T brown sugar bring to a boil stirring often. Stir in 2 green onions. Enjoy!

Saturday, November 21, 2009

Walnut Maple Blondie Brownie


1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 c flour
1/2 c walnuts
2/3 c melted margarine
2 c brown sugar
2 eggs
2 TBSP vanilla
1 c white chocolate chips

Preheat oven to 350 degrees.
Combine baking powder, soda, and salt to flour, add chopped nuts.
Then in a seperate bowl combine brown sugar and melted margarine. Then combine flour mixture and add white chocolate chips.

9x13 greased pan, 30-35 min.


3/4 c real maple syrup
1/2 c butter
3/4 c brown sugar
1/4 c walnuts
1/4 c heavy cream

mix syrup and butter in pan until melted, add brown sugar and cream. Then add walnuts. When getting ready to serve, pour over brownies.

Japanese Chicken Wings


oil or butter
soya sauce

Heat oven to 350, dip drumettes in egg and then in flour and fry them on a fry pan with oil or butter. Once fried put them in a cake pan. Cook them at 350 degrees for 1 hour.

9 tbsp soya sauce
9 tbsp water
3 c. sugar
1 1/2 c. vinegar

bring ingredients to a gentle boil in pan and thicken with cornstarch and water mixture (after cornstarch is in, keep it on medium high heat for about 2 minutes to give it time to thicken) pour some over wings 10 minutes before they are done. serve with rice (remainder sauce is for the rice).


Not your Mother's Meatloaf
2 lbs ground beef
2 eggs beaten
1 cup bread crumbs
1/2 cup chopped onion
1/2 cup grated carrot
1/2 cup ketchup
1/4 cup BBQ sauce
1/2 cup milk
1 t salt
1 t pepper
1 t dried thyme
1 t dried sage
1/2 pound bacon strips, uncooked
1 recipe Meatloaf Sauce (to follow)

In a large bowl combine all ingredients except bacon and sauce. Mix well. Place in a greased 9x6-inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Bake at 350 for 1 hour. Remove from oven drain off excess juices.

Meat Loaf Sauce
2 cups ketchup
2 cups brown sugar
Place ketchup and brown sugar in a bowl. Heat in microwave. Stir until blended.

Spoon on enough Meatloaf sauce to cover top. Reserve additional sauce for passing . Return to oven and bake an additional20 minutes or until done (meat thermometer should read 350) Let stand for a few minutes before cutting. Makes 8 servings.

Creme Brulee French Toast

Creme Brulee French Toast
1/2 c butter
1 c packed brown sugar
2 T corn syrup
1 loaf Texas toast bread (thick bread)
5 eggs
1 1/2 c half and half cream
1/4 t salt
1 t vanilla

In a small sauce pan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto a large, greased jelly roll pan (18x13x1-inch). Spread to cover surface. Place 12 slices bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread . Cover and refrigerate overnight. Bake uncovered at 350 for about 30 minutes. Remove from pan and serve. (If not serving immediately, turn each slice of bread over to prevent it from sticking) Serve with syrup and butter (we skipped the syrup and butter as they are already very sweet...)

Taco Soup

Taco Soup

Chicken (either 4 breasts or 6 tenderloins) my sister in law uses canned chicken
Boil with water (shallow) until cooked and tender, chopping up slightly. (I shred it because Wes loves shredded meat)
A few dashes of salt
Couple dashes garlic salt or powder
A dash or two of onion powder or chopped onion
1 pkg taco seasoning
1 can diced tomatoes (don't drain)
1 can corn, or frozen corn
1 can refried beans
1 can pork & beans (don't drain)
1 can black beans (rinsed and drained)
1 can pinto or kidney beans (don't drain)
Stir together with cooked chicken
Add 1 pkg dry ranch dressing
Stir and cook on medium heat until beans are soft and the soup is thick.
Then put on low heat.
Serve with tortilla chips and sour cream and cheese sprinkled on top.

It is also great for leftovers and to freeze.

Jeanne Allen's bread

White Bread
Ingredients: water, yeast, sugar, canned milk, salt, oil or melted Crisco and flour

1. Combine:
2 cups warm water
1 package Fleishman's Active Dry Yeast
1/3 cup sugar

Let it sit for 5 minutes

2. Combine:
1 cup hot water
1 cup Evaporated Milk
3 teaspoons salt
2 Tablespoons oil

3. Combine with yeast mixture
4. Combine liquids
5. Gradually add 10 to 11 cups of flour
6. Knead 10 minutes
7. Place in a covered greased bowl
8. Let rise 1 1/2 hours - punch down
9. Let rise 1 hour - punch down
10. Divide into 3 loaves and let rise for 15 minutes
11. Place in greased bread pans and let rise for 35-40 minutes
12. Bake 35 to 40 minutes at 325 degrees F
13. Remove from pans - butter top crust
14. Cover with towel and COOL before placing in plastic bags

Pasta Salad

Scrapbook Pasta Salad
From the kitchen of: Janan De Silva

1 pk Spiral pasta (colored)
1 pk bow tie pasta
4 cups chicken breast
1 can whole cashews
1 can pineapple T-bits
1 bottle Kraft Colesaw dressing

Cook the pasta, bowtie pasta as directed on box. Cook chicken, cut into cubes. In a bowl add pastas, chicken, cashews, pineapple, grapes. Then, add dressing and mayonnaise. Toss until everything is well covered. Place in fridge to chill.

(I made this for the RS retreat last year)

Sloppy Joes

Sloppy Joes

3 pounds ground beef
1 cup onion chopped (I use 1/3 Cup dried minced onion to make it quicker)
1 cup ketchup
3 Tablespoon brown sugar
2 Tablespoon vinegar
2 Tablespoon Worcestershire sauce
1 (10 ¾ ounce) can tomato soup
1 teaspoon salt
12 hamburger buns

Brown ground beef, drain fat. Sprinkle salt, add chopped onion and cook until tender. Stir in ketchup, tomato soup, vinegar, Worcestershire sauce and brown sugar. Simmer for about 30 minutes, Spoon into hamburger buns and serve. Serves 12.

Friday, November 20, 2009

Confetti Spaghetti

Confetti Spaghetti
1 -12 oz package angel hair pasta
1 1/2 pounds lean ground beef
1 medium green or red pepper, chopped
1 medium onion, chopped
1 14 oz can diced tomatoes undrained (S&W Italian are the best)
1 8 oz can tomato sauce
1 T brown sugar
1 tsp salt
1 tsp chili powder
1/2 tsp pepper1/4 tsp garlic powder
1/8 tsp cayenne pepper
3/4 c shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is well cooked. Drain fat if necessary. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne. Drain spaghetti: add to beef mixture. Transfer to a greased 9 X 13 baking dish. Cover and bake at 350 F for 30 minutes. Uncover, sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted. Yields 12 servings.

Chicken Recipes

Crispy Chicken
1 1/2 c rice crispies coarsely crushed
2 T flour
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1/4 c butter melted
4 boneless skinless chicken breasts
In shallow dish combine cereal, flour & seasonings. Place melted butter in shallow dish. Dip chicken, both sides, in butter then in cereal mixture. Place in a greased 9 X 13 pan. Drizzle with remaining butter. Bake uncovered @ 400 degrees F for 20-25 minutes or until tender.

Russian Chicken
1 1/2 - 2 lbs boneless skinless chicken breasts
1 - 8 oz Russian salad dressing
1 c apricot jam or preserves
2 tsp curry powder
1 pack dry onion soup mix
Lay chicken in ( 9 X 13 casserole. Mix dressing, jam, curry powder and onion soup mix. Pour over chicken. Bake at 350F covered for 1 hr 15 min then an additional 15 minutes uncovered. 

Easy Crockpot Meals

Crockpot Creamy Italian Chicken

4- boneless skinless chicken breast halves
1- 0.7oz envelope Italian salad dressing mix
1/3 cup water
1- 8oz package cream cheese
1- 10 3/4 oz condensed cream of chicken soup (undiluted)
1- 4 oz can of mushrooms
Hot cooked rice, noodles or mashed potatoes

Cut uncooked chicken into bite sized pieces and place in crock pot. Mix water and Italian salad dressing mix. Pour over chicken. Cover and cook on low for 4-5 hours.

Combine cream cheese, cream of chicken soup and mushrooms, mixing until smooth. Pour over chicken, cover and cook for 1 hour. Serve over rice, noodles or mashed potatoes.

Note: I leave out the mushrooms and substitute baby carrots the last hour
I like to make this for people when they come over it is easy to do tastes great and you aren’t in the kitchen cooking while they are there. Freezes really well.

Crockpot Coconut Curry Chicken

4 thawed chicken breasts ( I cut them into chunks but you can leave whole)
1 can coconut milk
8 oz cream cheese (you can use the fat free and it still tastes great)
1 can cream of chicken soup
1/2 - 1 tbsp red curry powder (I used yellow because that is what I had and it was great!)

Throw all of the above ingredients into the crockpot and cook on low heat for 8 hours or high for 4 hours. Serve over rice.
You can add a can of diced green chilies if you like it spicy!
Freezes really well too!