Recipe from Sauna Clark
6 cups water
2 cans chicken broth
Boil water and broth, then add:
2 Costco frozen chicken breasts (shred or dice after it's cooked)
1 medium onion, diced (or 1/4 cup of onion flakes)
1 1/2 cups carrots, diced
1 1/2 cups celery, diced
Salt and pepper to taste
Boil 30 minutes or until vegetables are tender.
Add:
1 box Rice-a-Roni long grain and wild rice
1/3 cup wild rice
1 envelope Lipton chicken noodle soup mix
1 can cream of chicken soup
Simmer on low for 30 minutes. Add more chicken broth if you prefer a thinner soup.
Monday, March 16, 2020
Japanese Noodle Salad
Recipe from Sauna Clark
Ingredients:
1 pound angel hair spaghetti (cooked)
1 bag spinach (or half lettuce and half spinach)
3 green onions
1 to 2 chicken breasts (cooked)
Dressing:
1/2 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup vegetable oil
3 Tablespoons sesame oil
2 Tablespoons sesame seeds
Directions:
Toss noodles with half of dressing, marinate 3 hours (overnight is fine), toss remainder before serving.
Ingredients:
1 pound angel hair spaghetti (cooked)
1 bag spinach (or half lettuce and half spinach)
3 green onions
1 to 2 chicken breasts (cooked)
Dressing:
1/2 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/2 cup vegetable oil
3 Tablespoons sesame oil
2 Tablespoons sesame seeds
Directions:
Toss noodles with half of dressing, marinate 3 hours (overnight is fine), toss remainder before serving.
Cornbread Stuffing Recipe
Recipe from Steve Johnson
Ingredients:
1 box long grain wild rice
1 celery stock
1 large sweet onion
1 1/2 cups pecans, chopped
Salt and pepper
2 (6 ounce) boxes of Stove Top Stuffing Mix
3 cups chicken broth
Butter for sautéing and for stuffing
Directions:
Cook box of rice according to instructions with butter. In a separate pan sauté celery, onion, and pecans in butter and then season with salt and pepper. In another pan cook Stove Top using directions on the box using chicken broth and butter instead of water.
Mix all of the ingredients by lightly tossing and adding more broth if needed. Be careful not to let it get too dry or wet.
Ingredients:
1 box long grain wild rice
1 celery stock
1 large sweet onion
1 1/2 cups pecans, chopped
Salt and pepper
2 (6 ounce) boxes of Stove Top Stuffing Mix
3 cups chicken broth
Butter for sautéing and for stuffing
Directions:
Cook box of rice according to instructions with butter. In a separate pan sauté celery, onion, and pecans in butter and then season with salt and pepper. In another pan cook Stove Top using directions on the box using chicken broth and butter instead of water.
Mix all of the ingredients by lightly tossing and adding more broth if needed. Be careful not to let it get too dry or wet.
Potato Deluxe
Recipe from Marcy Miller
2 pounds frozen cubed hash browns (defrosted)
1 cup chopped onion
1 can cream of chicken soup
1 pint sour cream
1 stick butter plus extra to cook with onions
1 cup grated cheddar cheese
2 teaspoons salt
2 cups diced ham (optional)
Cook onions with a little of butter in a sauté pan until soft. Mix soup, sour cream, butter, cheese, and salt in large bowl. Add onions and potatoes and ham (if using it), mix well. Spread into a 9x13 pan. Bake 1 hour at 350 degrees.
2 pounds frozen cubed hash browns (defrosted)
1 cup chopped onion
1 can cream of chicken soup
1 pint sour cream
1 stick butter plus extra to cook with onions
1 cup grated cheddar cheese
2 teaspoons salt
2 cups diced ham (optional)
Cook onions with a little of butter in a sauté pan until soft. Mix soup, sour cream, butter, cheese, and salt in large bowl. Add onions and potatoes and ham (if using it), mix well. Spread into a 9x13 pan. Bake 1 hour at 350 degrees.
Lemon Cake Mix Cookies
Recipe from allrecipes.com
Ingredients:
1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract or 2 to 3 Tablespoons of lemon juice
1/3 cup confectioner's sugar for decoration
Directions:
Preheat oven to 375 degrees Fahrenheit. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract or juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioner's sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes. The bottoms will be light brown and the insides chewy.
Ingredients:
1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract or 2 to 3 Tablespoons of lemon juice
1/3 cup confectioner's sugar for decoration
Directions:
Preheat oven to 375 degrees Fahrenheit. Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract or juice until well blended. Drop teaspoonfuls of dough into a bowl of confectioner's sugar. Roll them around until they're lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes. The bottoms will be light brown and the insides chewy.
Peanut Butter Pudding Cookies
Recipe from Sweet Pea's Kitchen
Yield: 3 dozen Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1 cup milk chocolate chips
1 cup Reese's Pieces
1 cup peanut butter chips
Directions:
Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside. In a mixer beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, Reese's Pieces and peanut butter chips and mix until incorporated.
Roll a heaping tablespoon of dough into a 1 1/2 inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about 3/4 inch thick. Bake 10 minutes.
Yield: 3 dozen Prep Time: 15 minutes Cook Time: 10 minutes
Ingredients:
2 1/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (3.4 ounce) box instant vanilla pudding
3/4 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon honey
1 cup milk chocolate chips
1 cup Reese's Pieces
1 cup peanut butter chips
Directions:
Preheat the oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt and pudding; set aside. In a mixer beat butter, peanut butter, sugar and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Add eggs, scraping down the sides of the bowl as needed. Add vanilla extract and honey and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Add chocolate chips, Reese's Pieces and peanut butter chips and mix until incorporated.
Roll a heaping tablespoon of dough into a 1 1/2 inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Using your palm, gently flatten the dough balls until they are about 3/4 inch thick. Bake 10 minutes.
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