Creamy Chicken & Noodles

Original Recipe From The Changeable table (she provides a GREAT step by step picture tutorial)

5 cups hot water
2 Tbs Chicken Soup Base (I use “Better Than Bouillon”)
2 cups chopped carrots
2 cups chopped celery
1/2 cup chopped yellow onion
2 cans condensed cream of chicken soup
1 can evaporated milk (11 oz)
2 cups cooked, diced chicken
4 cups Grandma’s Homestyle Egg Noodles (or equivalent)

Directions:
Heat hot water and chicken soup base together as you chop vegetables.
Add vegetables and bring to a boil.
Add egg noodles, bringing to a boil once again.
Allow to simmer until vegetables and noodles are tender.
You will notice the chicken flavored liquid has reduced significantly.
Add the cream of chicken soup and the evaporated milk.
Stir until completely combined. Allow to simmer till flavors blend.
Makes 2-1/2 quarts, or ten 1-cup servings.

What a wonderful fall dish. Perfect for those crisp Autumn nights.

This seems more like a thick and creamy soup then a dish. But a yummy one at that!

EZ White Bread

Original Recipe From Everyday Food Storage

1 1/8 cups warm water
1 3/4 – 2 tsp active dry yeast
2 Tblsp sugar (you can use a little more sugar if you like your dough a little sweeter)
3 cups flour
1 Tblsp vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 1/2 Tblsp butter/margarine or oil
1/4 cup potato flakes

Add the ingredients in the order listed into a mixer bowl (like a kitchen-aid) with a dough hook attachment and mix on low for 10-12 minutes. Or mix it on the dough cycle in your bread machine.
After all the mixing is complete, if the dough still seems too gooey and you are unable to handle it, add 1 Tblsp flour at a time, and mix after each addition until the dough is manageable with your hands.

Let rise 45 mins -1 hour, punch down and use to make bread, cinnamon rolls, cookie sheet pizza, rolls, or anything else you can think of! Let rise after you have made your creation and bake according to the direction of the recipe you are making.
If you are making it into bread, form into a loaf at this time, place in a loaf pan, let rise in a warm place 45 min -1 hour and bake 375 degrees for 20-25 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine. Follow your bread machine’s directions and add the ingredients in the order listed in their recommendations. (only one loaf will fit in a bread maker)

This bread reminds me of one of my favorite Utah breads...Grandma Sycamore's {What we call..."Granny Bread" in our household}. Living in Alaska you can't find any bread that even comes close. But when I tried this white bread recipe, it was as close as you can get. :)

It's also recommended to add all the dry ingredients into a large ziplock bag, and store in the refrigerator for easy use next time.

*Please remember this recipe is only for 1 loaf. You'll want to double it....believe me!*

Bacon Cheeseburger Soup*

Love this recipe and want to add it to your collection?How does it work?

1.Simply click on the picture to enlarge it
2.Right click and "save picture as"
3.Open saved file (you can open in your favorite Photo Editing Program if you need to re-size accordingly. Please remember the larger you make the file, the more pixelated it will become. This is currently sized to print as a 4 x 6 @ 150 dpi)
4.Print

Original Recipe Found HERE at Mamas Southern Cooking (which includes a Great picture tutorial)

BACON CHEESEBURGER SOUP

1 pound lean ground beef
1 pound bacon
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 pepper
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
4 cups chicken broth
4 cups potatoes, cut into ½ inch cubes
1/2 of a stick (4 tablespoons) of butter
1/4 cup flour
1 1/2 cup milk
1 pound of Velvetta Cheese, cubed
1/2 cup sour cream

Cut the bacon into small strips. Cook over medium heat stirring occasionally until crisp. Drain bacon on paper towels and set aside. Brown the ground beef over medium high heat. Add the onion, carrot and celery. Saute on medium low heat until onions are soft. Stir in the potatoes, basil, parsley, salt and pepper and chicken broth. Bring to a boil, reduce heat, cover and simmer until potatoes are fork tender. In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes to cook out the flour taste. Slowly whisk in the milk. Cook, stirring constantly until mixture is hot and bubbly. Remove from heat, add the cheese. Stir until all of the cheese has melted. When the potatoes in the soup mixture are fork tender, add about a cup of the soup mixture to the cheese sauce to thin it out a little. Add the thinned out cheese mixture back to the soup pot. Mix well. Stir in the sour cream. Once you put the soup into individual bowl, top your Cheeseburger Soup with some of the crumbled bacon.

What a wonderful way to start out the fall "Soup" season. My family LOVED this recipe. Yum!
Gotta try this soup!

Brown Sugar Muffins

Digi Kit Used: All Star By: kristin cronin-barrow

1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. milk
nuts (optional)

Cream together first 3 ingredients; add vanilla. Put dry ingredients in sifter and add alternately with milk. Add nuts and pour into greased muffin tins. Makes 1 dozen. Bake at 375 Degrees for
20-30 minutes.

These were the most picture perfect muffin..and not to mention YUMMY! I thought these tasted more like a cupcake then a muffin (although...I'm NOT complaining).

Leftover Ham Casserole

Original Recipe From My Friend Angeline @ The Sweet Hearty Heart Cafe

4 Cups cooked sticky rice
3 cups cooked cubed ham
2 cans cream of mushroom soup
16 oz. sour cream
1/2 tsp. poultry seasoning
1/2 tsp. Black pepper
2 tubes Ritz crackers, crushed
1 stick margarine


Mix first 6 ingredients in a 9*13 pan. Melt margarine and add to crackers. sprinkle over top and bake for 35 minutes at 350*.

Oatmeal Muffins

1 c. buttermilk
1 c. flour
1 c. oatmeal
1 t. salt
1 1/2 t. baking powder
1 t. soda
1/4 c. oil
1/2 c. brown sugar
1 egg unbeaten

Pour buttermilk over oatmeal. Let stand for 5 minutes. Add egg and brown sugar to oatmeal and mix well. Add sifted dry ingredients to oil, mix well. Pour into greased muffin tins or cupcake liners. Bake 18 minutes in preheat oven at 400 degrees.

These muffins have the best buttermilk flavor, and have the most perfect texture. We Love these muffins!

Hot ham and cheese sliders

Original Recipe From Envy My Cooking

Ingredients:
For the sandwiches:
24 slider rolls (we prefer the mini Hawaiian rolls )
24 slices honey ham
24 small slices Swiss cheese
Mayonnaise

For the sauce:
1½ tbsp. yellow mustard
8 tbsp. butter, melted
1 tbsp. finely minced onion (or 2 tsp. dried minced onion)
½ tsp. Worcestershire sauce
Poppy seeds, for sprinkling

Directions:
Preheat the oven to 350˚ F. Split the slider rolls and spread the insides lightly with mayonnaise. Fold a slice of ham to fit on each slider bun, and top with a slice of Swiss cheese. Replace the top bun to assemble the sandwiches. Place the sandwiches on a baking sheet.

To make the sauce, combine all ingredients except the poppy seeds in a small bowl and whisk to combine. Drizzle the sauce over the tops of the slider buns. Sprinkle with poppy seeds. Cover with foil and bake 10 minutes, until the cheese is melted. Remove the foil and bake 2 minutes longer. Serve warm.

Bayou Chicken Pasta

Recipe from my friend Maaret at OK Maybe Just A Sliver

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 tablespoons Emeril's Bayou Blast Essence
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion tops
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green20onions, Parmesan and parsley and toss to blend. Serve immediately.

This has become one of my most favorite dishes. So many different flavors EXPLODE in your mouth! This is a MUST try!

Sky High Biscuits

Sky High Biscuits from neighbor Patty Smith

3 c. white flour (or 2 c. white and 1 c. wheat)

4 1/2 t. baking powder

2 T. sugar

1/2 t. salt

3/4 t. cream of tartar

3/4 c. butter or margarine

1 egg beaten

1 c. buttermilk

Combine flour, baking powder, sugar, salt & cream of tartar. Cut in butter until mixture resembles cornmeal. Add egg and milk stirring quickly and briefly knead on a lightly floured board. Cut out biscuits, or simply drop them on a greased cookie sheet.

Bake at 450 degrees for 12-15 minutes.

Mike's Mission Sausage Gravy**

1 lbs. ground country sausage
2 1/2 c. milk
salt & pepper to taste
1/4 t. Cayenne pepper
2 T. Corn Starch
1/2 c. heavy cream

*Brown sausage (don't drain fat) in frying pan
*Add 2 1/2 c. milk to browned sausage on medium heat
* Add cream, salt & pepper, & cayenne pepper
*Let heat until milk is scalding, stirring regularly
*Combine the rest of the milk (1/2 c.) & corn starch (mixwell).
*Stir into sausage gravy
*Stir until thickened to preferred consistency
*Serve over biscuits

-You can also use sifted flour instead of corn starch

Mike invented this recipe while he was on his mission (Detriot, MI) . But was inspired by the Gentry Mountain version back home.

Brown Sugar Chocolate Chip Cookies

Original Recipe From Lovin' From The Oven

1 cup shortening
2 cups brown sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda dissolved in 3 Tbl. of water
3 cups flour
12 oz. semi-sweet chocolate chips

Cream shortening and brown sugar. Add eggs and cream well. Add vanilla, salt, baking powder, soda dissolved in water. Add flour one cup at a time and mix well. Finish off your cookie dough with 12 oz. chocolate chips.

Bake at 375 for 9 minutes. Allow to cool on cookie sheet for a few minutes before transferring to counter top to cool. Enjoy!

These make the most picture perfect cookie. When they come fresh form the oven they look like a food photographers dream. What's hard to believe, is that they're even better then they look!

Smothered Sweet Pork Burritos

2 1/2 lb pork (boneless, any cut)
salt & pepper to taste
garlic salt to taste
1 (10 oz.) pkg. flour tortillas
2 (15 oz.) can mild green enchilada sauce, dicided
1 c. brown sugar
1 (15 oz.) can black beans
1 bunch cilantro, chopped
1/3 lb. monterey jack cheese

Garnishes:
tomatoes
salsa
lettuce
sour cream
guacomole

Cut pork into large cubes and place in slow cooker with 1/3 c. water. Season with salt, pepper & Garlic salt. Cook on high for 4 hours or low for 8 hours. Remove from cooker and drain. Shred meat and place in bowl. Stir in 1 cup enchilada ssauce and brown sugar. Heat oven to 350 degrees. Pour 1/2 c. enchildad sauce into pan. Place 1/3 c. meat mixture down the middle of each tortilla. Sprinkle 1-2 T. black beans and some chopped cilantro on top. Roll burrito. Repeat. Pour remaining enchilada sauce over burritos and sprinkle with cheese. Cover and bake 25-30 minutes.

The Best Buttermilk Waffles*

5 1/4 c. all-purpose flour

1 T. plus 2 t. baking powder

1 1/4 t. baking soda

1/2 t. salt

5 large eggs, separated

3 1/2 c. buttermilk

1 c. vegetable oil

Combine first 4 ingredients in a large bowl, stirring well. Beat egg yolks; add beaten egg yolks, buttermilk, and oil to flour mixture, stirring until blended.

Beat egg whites at high speed of an electric mixer until soft peaks form; fold into batter.

Pour about 1 1/4 c. batter for each waffle into a hot, lightly oiled waffle iron, spreading batter almost to edges. Cook 5 minutes or until done.

Last waffle recipe you'll ever need.