Creamy Chicken Noodle Soup (Crockpot)

This is a Food Network Recipe that I've made several times. Throw it in the crock pot and your done.

In a crock pot, combine:

4 cans chicken stock
2 cans cream of mushroom soup with garlic

Stir to combine, then add:

1 tsp. dried chives
1 tsp. dried parsley
2 stalks celery, chopped
1 cup carrot, chopped
1/2 cup onion, chopped
3 cups rotisserie chicken (cooked)
salt & pepper to taste

Cook on high for 3 hours. During the last 30 minutes, add 2 handfuls of egg noodles.

Melissa's Hearty Beef Stew

My old high school friend Melissa made this stew for BUNCO one night. We all wrote the recipe on our napkins. You can throw everything in the crock pot, let it simmer all day and when you get home from work you have a hearty meal ready to eat.

2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans tomato sauce
1 medium bag baby carrots
4-6 peeled, chopped potatoes
1/2 onion, chopped
1 1/2 - 2 lb.s stew meat
7-8 beef bullion cubes

Mix soups and tomato sauce. Stir in the veggies, meat and bullion cubes. Pour into crock pot and cook on high for 1-2 hours, then turn to low and continue cooking for 6-8 hours longer.

Zucchini Cake

I had this cake a few years ago over at Shirlene's house and I LWTR (left with the recipe). The topping is crispy, crunchy and chocolaty and then the cake underneath is dense, moist and divine! This is the perfect recipe if you are wondering what to do with all those zucchinis from your garden.

1/2 c. vegetable oil
1/2 cup melted butter
1 3/4 cup sugar
2 eggs

Mix the above ingredients, then add:

2 1/2 cups flour
2 t. cinnamon
1 t. salt
1 t. baking soda
1 t. baking powder
3 T. cocoa powder
1/2 cup milk
1 T. vanilla
2 cups grated zucchini

Pour the cake batter into a greased and floured 13x9 pan. Top with the following topping:

3/4 c. chocolate chips
3/4 c. brown sugar
3/4 c. chopped walnuts

Bake at 340 degrees for 40 minutes or until knife inserted into center of cake comes out clean.

EASY Pumpkin Chocolate Chip Cookies

When I first heard tell of this recipe, I thought...."It can't be true!" I went straight to the store for some spice cake mixes and 30 minutes later I was eating my words. My kids love to make these in the fall.

1 box spice cake mix
1 small can pumpkin
1/2 bag chocolate chips

Mix cake mix and pumpkin. Add chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 9-12 minutes or until slightly browned and puffy.

Kelly's Chicken and Spareribs

This meat MELTS in your mouth. The sauce is so tasty, but is more thin than thick. I sometimes bake the meat and then add my favorite bottled BBQ sauce at the end to thicken it up. This is one of Korry's favorites.

In a casserole dish, place 4-6 boneless, skinless chicken breasts and 1 pkg. boneless country style pork ribs (optional).

Make sauce by melting in a saucepan:

1/2 cube butter
2 (8 oz.) cans tomato sauce
1/2 tsp. dry parsley
1/8 c. Worcestershire sauce
1 tsp. molasses
1/2 tsp. soy sauce
salt, pepper and garlic salt to taste

Pour sauce over the meat, then cover the pan with tinfoil. Bake at 350 degrees for 2-3 hours.

Chicken Tortilla Soup

After returning from a trip to San Antonio in 2005, I was determined to learn how to make this soup. I took an "Emeril" recipe and modified it. I wanted it to be more hearty and less brothy. It has become one of my favorite soup recipes. I took it to a potluck one Friday when I was a literacy specialist and my friend Sherri loved it, asked for the recipe and makes it all the time now. I was so excited because she is FROM San Antonio, Texas....so she's an expert, right?

In a large pot heat 2 T. olive oil. Add the following ingredients and simmer until they are slightly softened and caramelized:

1 or 2 chopped jalapenos (seeds removed - unless you like it really hot)
1 large onion, chopped in thin strips
2 cloves garlic, chopped
3 stalks celery, chopped
1/2 of a green bell pepper, chopped
1/2 of a red bell pepper, chopped

When the veggies are soft, add the following and simmer for 2-3 more minutes:

1 small can chopped stewed tomatoes
1 can whole kernel corn

Add the following ingredients, bring to a boil and simmer for 20 minutes:

6 cups chicken broth
1 1/2 tsp. salt
1 1/2 tsp. cumin
1/2 tsp. ground pepper
2-3 cups cooked, shredded chicken breast (I use rotisserie)

Just before serving, add:

Chopped fresh cilantro
Small cubes of Monterrey jack cheese
Fresh chunks of avocado
Corn chips or tortilla strips
Sour cream

Aunt Norma's Apple Crisp

My Aunt Norma is the best cook I know. She made this yummy fall dessert for family night a couple of years ago. The topping is crispy and chewy and has the perfect amount of spices. Your house will smell so good while it's baking. If you can get your hands on some Schwans Vanilla Ice Cream and serve it on the side you will be in apple crisp heaven.

4 c. sliced, pared baking apples (about 6)
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats (not instant)
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup soft butter

Place sliced apples in bottom of greased pan or baking dish. Blend rest of ingredients until crumbly. Spread over apples. Bake 30-35 minutes at 375 degrees until apples are tender and topping is golden brown. Serve with a warm scoop of vanilla ice cream.

Caramel Apple Dip

My friend Sandi made this last fall and sent some over. It is delicious! To keep your apples sparkling white and crispy, soak them in Sprite or 7-up.

2 cups brown sugar
1 cup karo syrup
1 cube butter
1/8 tsp. salt

Place these ingredients in a saucepan and bring to a boil. Boil 7 minutes, stirring constantly. Then add the following:

1 can sweetened condensed milk
1 tsp. vanilla

Cook and stir for 10 more minutes. Watch for a nice caramel color. If you have a candy thermometer, cook to 228 degrees. (Be careful not to overcook). Cool this mixture for 10-15 minutes, then add the following:

8 oz. cream cheese
8 oz. sour cream

Whisk to blend. Serve with apples, bananas, marshmallows, pretzels, etc. Refrigerate leftovers.

Chicken Pasta

When my friend Tiffany and her husband Dave lived in Springville, they invited us over for dinner one night and served this delicious alfredo-like chicken dish. I'm tempted to call it a "Mormon Staple" because most everyone I know makes this. All of my kids love it, but it is Taylor's favorite dish. Whenever I ask my kids what to fix for dinner, they always say, "Chicken Pasta!"

3-4 boneless, skinless chicken breasts (or 10-12 breast tenders)

1 pkg. Good Seasonings Italian dressing mix (dry)

1 cube butter

2 cans cream of chicken soup

1 cup sour cream

1 large pkg. egg noodles or your favorite pasta

Place chicken in a crockpot (can be frozen or thawed). Cut the butter into tiny squares and sprinkle it around on the chicken. Then sprinkle half the dry dressing mix on top. Cook on low for 2-3 hours until chicken is done, tender and falls apart easily. Remove cooked chicken from the crockpot and shred (set aside). Pour drippings from chicken into a small bowl and reserve. Cook the pasta according to the package directions. When draining pasta, reserve the hot pasta water in case you need it to thin the sauce. To the warm crockpot, add the cream of chicken soup and sour cream. Pour in the rest of the dry Italian dressing mix. Stir well. Thin the sauce with the drippings from the chicken. If the sauce still seems thick, you can thin it further with the hot water from the pasta that you have reserved. Add the chicken back in. Heat and stir until bubbly and hot. Serve over your favorite pasta. Great with a green salad and hot breadsticks.

Jill's Melon Cups

This is a BUNCO recipe from 2005. My friend Jill made it with fresh fruit and poured the glaze on right before serving. It was so GOOD!

4 cups watermelon balls
2 cups cantaloupe balls
2 cups honyedew balls
2 cups fresh pineapple chunks
2 cups fresh raspberries

Glaze:
1 cup water and 1 cup sugar (melt in microwave for about 1-2 mintues)
Add:
1/2 cup pink lemonade concentrate
1/2 cup orange juice concentrate

Mix well and toss over fruit. Refrigerate leftovers.

Ranch Cheese Ball

I make this often. The simple taste is great for kids. It will last 1-2 weeks in your fridge.

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch dressing (dry mix)
1 cup grated cheddar cheese
sliced, toasted almonds

Mix cream cheese, ranch mix and grated cheese. Form into a ball and roll in almonds. Wrap and refrigerate until ready to serve. Serve with crackers.

Geri's Cheesy Chili Dip

Back when K and I were first married, we use to hang out with a bunch of fun couples. Those were the days before babies, diapers, piano lessons and ball games. My friend Geri made this dip one Halloween and brought it to our costume party. I LWTR (Left With The Recipe).

1 large (or two small) can(s) chili (your favorite brand)
1 small can diced green chili's (mild)
1 (14 oz.) can stewed tomatoes with onions
1 small pkg. Velveeta cheese

Place chili, green chili's and tomatoes in a crockpot and cook on low until heated and bubbly. Just before serving, add Velveeta and stir until melted. Great for Nachos or to serve over baked potatoes.

Jeannie's Spinach Dip

This is a "Bate Family" recipe, so you know it's good. We often have it at our New Years Eve Party.

1 pkg. frozen spinach (chopped and drained)
2 cups sour cream
1 cup mayo
1 tsp. dill weed
1 tsp. Salad Supreme
1/2 c. minced green onion
Dash of garlic powder
Dash of salt and pepper

Thaw spinach and drain well. Place between paper towels and squeeze out excess water. Mix in all other ingredients. Refrigerate several hours before serving. Serve with bread, crackers and veggies.

Shawn's Shrimp Cheeseball

This is another "faculty party" recipe, given to me by my friend and favorite 4th grade colleague, Shawn. His wife Kerri is an amazing cook. I have several of her recipes on my blog.

2 (8 oz.) pkg. cream cheese
1 (5 oz.) jar Kraft Old English cheese
1/2 cup grated cheddar cheese
1 tsp. lemon juice
1/2 tsp. onion
1/2 tsp. garlic powder
1/2 tsp. chives
1 T. parley, chopped
1 can tiny shrimp (drained)
1 T. mayo

Mix well. Divide and make two balls. Chill. When firm, roll in nuts (chopped almonds or walnuts or pecans). Rewrap and refrigerate. Serve with crackers.

Jill's Artichoke Dip in Bread Bowl

When I worked at PV, once a month (on payday) we would have a "pig out potluck" and would take turns bringing yummy foods for lunch. One month, our secretary Jill made this dip and I swear we were licking our plates clean and fighting over the crispy sections of the bread bowl. Oh man - I want some right NOW!

1 loaf of sourdough or french bread
1 can or bottle of artichokes (drained and chopped)
1 cup grated cheddar cheese
1 cup grated Monterrey Jack cheese
1 cup grated parmesan cheese
1 clove garlic, minced
1 small onion, chopped very fine
1 cup mayonnaise

Cut the top off and hollow out the loaf of bread. Mix all other ingredients together and scoop into the center of the loaf. Replace top, wrap well in tinfoil, place on baking sheet and bake in a 350 degree oven for 1 1/2 hours. If you remove it from the oven and it isn't browned and bubbly, unwrap the tinfoil, take the top off and return to the oven until it is. Serve warm with cubed bread, crackers or veggies. ***I buy an extra loaf of bread and cut it up for serving. The scooped out pieces of bread are never enough.

Melinda's Stuffed Mushrooms

A girl in my ward made these for a primary party one Christmas and the recipe became a party favorite. KellyB also makes them and she "kicks it up a notch" by sprinkling a generous amount of powdered parmesan cheese on top before browning.

25-30 large button mushrooms
1 lb. ground sausage (I buy Jimmy Dean Original)
1 (8 oz.) pkg. cream cheese

Wash and stem mushrooms. Fry sausage, then drain. Add cream cheese to sausage and stir until it melts and is well incorporated. Scoop a small amount of meat mixture into the center of the stemmed mushroom. Arrange on cookie sheet and bake at 350 degrees for 15-20 minutes or until nicely browned. Serve warm. Can sprinkle powdered parmesan on top before browning.

Jeanette's Easy Slush

My Aunt Shirlene's friend Jeanette should be a caterer. She makes the most amazing food ever and when she is in charge of a baby or bridal shower, you go just to see (and sample) the food. She made this slush at a baby shower.

Mash 2 bananas in the bottom of a punch bowl.
Add 1 pkg. frozen strawberries in syrup and mash again.
Add 1/2 gallon raspberry sherbert
Add 2 liters Kiwi-Strawberry Shasta

Stir and mash until slushy.

Diane's Holiday Slush

My first boss, Lynn, invited us to his home at Christmastime in 1991. His wife Diane made this slush, which I thought was so classy and beautiful in her punch bowl. I left with the recipe written on the back of a grocery receipt in my purse and have been making it ever since.

The night before:
Make simple syrup: Bring 4 cups hot water and 4 cups sugar to a boil in a saucepan. Remove from heat and add 3/4 cup lemon juice and 4 cups cold water. Stir well. Pour into a large bowl and freeze overnight. ***Make sure your bowl will fit in your freezer beforehand. If not, freeze in two smaller bowls.

1 hour before guests arrive:
Take frozen molds out of the freezer and set on counter to begin thawing.

15 minutes before guests arrive:
Turn mold over into a large punchbowl. Add:
1 pkg. frozen raspberries
1 pkg. frozen blueberries
1 can crushed pineapple

As it thaws, mash around with a potato masher or fork. Add 1 liter 7-up and continue mashing to create a fruity slush. Add more 7-up as it gets low.

Fruit Salsa with Cinnamon Chips

My sister-in-law brought this recipe to a family party years ago. I like to make it in the fall when the apples are super crisp. It's a nice change of pace; colorful and delicious.

1 green apple, finely chopped
1 red apple, finely chopped
1 cup fresh strawberries, finely chopped
2 kiwi fruit, finely chopped
1-2 T. brown sugar

Mix ingredients together. Serve with cinnamon chips.

Cinnamon Chips
Lightly butter several flour tortillas. Cut them into thin strips. Roll buttered tortilla strips in cinnamon and sugar. Bake on a cookie sheet at 350 degrees for 15 minutes or until browned.

Strawberry Limenade

So I got this recipe at a Pampered Chef party. I wrote it on the back of my catalog because I didn't want to buy the cookbook (guilty!). I did buy the Quick Stir Pitcher to mix it in, so it's all good.

1 1/2 cups pineapple juice
1/2 cup orange juice
1 T. freshly squeezed lime juice
1/2 cup sugar
1 pkg. frozen strawberries (in sugar)
4 1/2 cups lemon-lime soda

Place juices and sugar in a pitcher and stir well. Add strawberries and mix again. Slowly add lemon-lime soda. Serve immediately.

Orange Julius (Kristie's)

My friend Kristie gave me this recipe. On Sunday nights, we often whip up a batch of homemade scones and a blender full of this foamy drink. We consider it a family tradition recipe. I could make it in my sleep :0)

1 can frozen orange juice
1 cup milk
1 t. good vanilla (I use Watkins)
1 tray (12) ice cubes
1 cup water
2 T. sugar

Put all ingredients in a blender. Mix until smooth and creamy!

Toffee Caramel Apple Dip

My old boss, Sara, brought this dip to a faculty party once. We were all impressed because Sara isn't a big fan of cooking or baking, but this was a hit. Later, I learned to soak the fresh apples in Sprite before serving. It keeps them perfectly fresh (no browning) and the apples assume a sweet taste as opposed to the bitter taste you get soaking them in lemon juice. Great trick!

1 (8 oz.) cream cheese
1/2 cup brown sugar
1 cup Skor Candy chips (found by the chocolate chips)

Mix cream cheese till smooth. Stir in brown sugar and Skor chips. Refrigerate until ready to serve. Serve with fresh sliced apples (soak in lemon-lime soda to keep fresh).

Creamy Fruit Dip

If you can believe it, I wrote this recipe in my journal when I was in High School. I was visiting my aunt in California and she made this dip. I had never had marshmallow creme before, and I loved it so much I was eating it plain (who needs fruit?).

1 (8 oz.) brick of cream cheese
1 (7 oz.) jar Marshmallow Creme
1 tsp. freshly squeezed lemon juice
1 tsp. grated lemon zest (optional)

Whip up until light and fluffy. Serve with assorted fresh fruit.

Warm Vanilla Syrup

Eating breakfast at Magleby's Fresh (a local restaurant) is always a treat, especially when you order a stack of homemade buttermilk pancakes. They serve them with warm vanilla syrup. Their recipe is beyond delicious, but this comes VERY close. My kids love it.

1 cube butter
1 cup sugar
1 cup buttermilk
1 T. vanilla
1 T. corn syrup
1/2 tsp. baking soda

Bring first five ingredients to a boil in a large pot. Add baking soda (it will foam up and triple in size). Boil ten seconds more. Remove from heat and serve immediately.

Chicken Marinade

Here are two of my favorite marinades for chicken. The first is a recipe we've been using for the past 17 years whenever we barbecue chicken (we also use it to marinate turkey breast meat).
The second marinade is a little sweeter.

Chicken/Turkey Marinade

2 cups 7-up
1 c. canola oil
1 cup soy sauce
1 tsp. garlic salt
1 T. Horseradish (optional)

Stir well (it will be foamy). Marinade chicken anywhere from 2 hours to overnight. Grill chicken on grill.

Sweet Marinade

1/2 cup honey
1/4 cup freshly squeezed lime juice
1/3 cup soy sauce
4 chicken breasts

Marinade chicken from 2-4 hours. Grill on grill. Discard leftover marinade.

Thanksgiving Blessing Mix

I made this last Thanksgiving and put 1 cup of mix into a clear cellophane baggie and tied it with a fall ribbon. I attached the saying (at the bottom of this post) and placed a baggie at each place setting.

In large bowl, mix:
2 cups bugles
2 cups small pretzels
1 cup candy corn
1 cup craisins
1 cup peanuts
1 cup M & M's
Hershey's Kisses (1 per bag)

Attach the following:

Thanksgiving Blessing Mix

Bugles are shaped like a cornucopia or horn of plenty, a sign of our nation's abundance.
Pretzels look like arms folded in prayer, a freedom we should never take for granted.
Candy corn reminds us of the sacrifice of the pilgrims. During the first winter, food was so scarce, they survived on just a few kernels of corn each day.
Nuts and seeds are a promise of a future harvest which we can only reap if seeds are planted and tended with diligence.
Dried fruits are harvest gifts from a bountiful land.
M & M's remind us of the memories of those who came before us.
A Hershey Kiss symbolizes the love of family and friends that sweetens our lives.

Pick & Choose Trail Mix

Sometimes when we go camping, we fill a big bowl with the following "mix". Really, you can add anything you want.

Pretzels
M&M's
Dry Roasted Peanuts
Granola
Bugles

Sometimes we also add craisins (my kids don't like raisins) or Goldfish crackers. Store this mixture in baggies to keep fresh.

Cynthia's White Chili

From the pot......
To the bowl.....

This recipe is simple and delicious! It was given to my by my friend Lanae and her mom Cynthia. They fixed it one fall night when I was over visiting. We sat out on her porch, talked and laughed, our hands cupping warm bowls of soup (does it get any better than that?). Of course, I wouldn't leave until I had the recipe in my hand. I use rotisserie chicken from the grocery store (a favorite "quick" trick for many chicken recipes).

1/2 onion, chopped
2-3 T. olive oil
1 small can diced green chilis
2 cans (15 oz.) Great Northern Beans (or any white bean you like)
2 1/2 cups chicken broth
1/4 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. cumin
1 tsp. oregano
1-2 cups shredded chicken

Saute onion in olive oil. Add green chilis and saute 2-3 minutes more. Add broth, seasonings, beans and chicken. Simmer 15-20 minutes. Serve with shredded cheddar cheese, sour cream and tortilla chips.

Fresh Peach Dessert

I always wait for the peaches to come on so that I can make this delicious dessert. You can make it in a 13x9 pan or in two pie plates. Don't substitute canned peaches - they must be fresh! I got this recipe from my good friend, Susan, she use to make it for faculty parties when I worked at Park School. It was always the first dessert to be gobbled up.

2 cups water
2 T. corn starch
1 cup sugar
1 pkg. peach jello (small)
4 cups peaches
2 1/2 cups graham cracker crumbs
6 T. powdered sugar
1 square margarine, melted
1 8 oz. cream cheese
2 envelopes dream whip (made up) OR 1 cup cool whip
1/2 cup powdered sugar

Boil water, corn starch and sugar until it is thick. Add peach jello, cool. Add sliced peaches and put in refrigerator to chill. Mix graham cracker crumbs, 6 T. powdered sugar and melted margarine. Press 1/2 of the graham cracker mixture onto the bottom of a 13x9 pan (save other half for the top). Fold together the cream cheese, cool whip and powdered sugar. Pour all of the chilled peach mixture onto the graham cracker crust. Top with the cool whip mixture. Top with the rest of the graham cracker mixture. Chill for several hours before serving.

***You can also make this using 2 small pie plates instead of the 13x9 pan.

Easy Creamy Lemon Bars

These lemon bars are rich, creamy and super easy to make.

1/2 cup butter at room temperature
1/2 cup confectioners sugar + more for dusting
1/4 tsp. salt
1 cup flour
4 large egg yolks
1 can (14 oz.) sweetened condensed milk
3/4 cup freshly squeezed lemon juice (about 3 lemons)

Preheat oven to 350 degrees. Butter an 8x8 square baking pan and line with parchment paper leaving an overhang on two sides.
Beat together the butter, sugar and salt until fluffy. Add flour and mix on low until just combined. Press the crust mixture into the bottom of the pan and about half way up the sides. Poke the bottom and sides of the crust with a fork. Bake until lightly golden (15-20 minutes).
In a large bowl, make the filling by whisking together the egg yolks, sweetened condensed milk and lemon juice until smooth. Pour over hot crust in pan and return to the oven. Bake until filling is set (about 25-30 minutes). Cool completely in pan. Refrigerate until filling is firm (at least 2 hours or up to 3 days). Using paper overhang, lift bars onto a work surface. Cut into 16 squares and dust with powdered sugar.