Brenda's Chicken Noodle Soup

Brown chicken in ¼ cup margarine.  Season.

Add:

14 cups water

7 tsp bouillon

3 Tbsp dried onions

2 Tbsp celery flakes

1½ tsp garlic salt

1¼ tsp poultry seasoning

Simmer 2 – 2½ hours.

Pick chicken into bite size pieces.  Pour broth through strainer. 

Make noodles.

Combine 2 eggs, ½ tsp salt, 1 1/3 cup flour.  Roll out; cut into thin strips.  Separate and add to broth.

Boil 5 minutes.  Add chicken and serve.




Recipe from my friend, Brenda!

Taco Casserole

1 ½ lbs ground beef

1 pkg taco seasoning

2 small cans of tomato sauce

1 can corn

1 cup grated cheddar cheese

1 cup crushed tortilla chips

Preheat oven to 400°

Brown meat; drain. 

Stir in seasoning, tomato sauce and corn.  Simmer 5 minutes.

Spoon mixture into 2 quart baking dish.  Top with cheese and chips.

Bake until cheese is melted.  (5 to 10 minutes)

Party Time Cookies

1½ cups salted butter

2/3 cup sugar

2 tsp pure vanilla

½ tsp pure almond extract

2 cups flour

2 cups semi sweet chocolate chips

2 cups slivered almonds

Preheat oven to 350°

Cream butter and sugar together in medium bowl using an electric mixer set at medium speed.  Add extracts and beat well.  Scrape bowl.  Add flour, chocolate chips, and almonds, and blend on low speed until just combined.  Do not overmix.

Shape rounded tablespoonfuls into 1½ inch balls and place on ungreased baking sheets, 2 inches apart. Press balls with palm of hand or bottom of drinking glass into ½ thick rounds.

Bake 15-17 minutes or until cookies just begin to brown.  Transfer cookies to a cool, flat surface.  


(from Mrs. Field's Cookie Cookbook)

Ranch Chicken

Chicken pieces

½ cup melted margarine

¼ cup hot pepper sauce

3 Tbsp vinegar

1 pkg ranch dressing mix

½ tsp paprika

Preheat oven to 350°.

Combine margarine, hot pepper sauce and vinegar.  Dip chicken into this mixture and place chicken into baking dish.

Sprinkle with ranch dressing mix.

Bake 1 hour.

Almond Roca Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

1 cup dark brown sugar

½ cup sugar

1 cup butter

2 eggs

2 tsp vanilla

1 pkg. toffee bits

1 cup coarsely ground almonds

4 oz milk chocolate (optional)

½ Tbsp vegetable oil (optional)

Preheat oven to 300 degrees.

In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. 

Blend sugars together. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. 

At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended.

Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 ½ inch balls, then roll in the ground nuts. 

Place on cookie sheets several inches apart. Bake 22 minutes.

(If desired) Melt the chocolate with the vegetable oil. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.


from a Christmas cookie exchange

Russian Dressing Chicken

3 chicken breasts

1 packet dry onion soup mix

1 cup Russian dressing

1 cup apricot jam

½ cup water

Put all ingredients in crockpot.  (Chicken can still be frozen.)  Cook on low for about 4 hours.

When done, cut up chicken and leave it in the sauce.

Serve with rice.

(recipe from a Relief Society dinner)

Ranch Noodles

8 oz shell noodles

½ cup margarine

1 oz pkg ranch dressing mix

2/3 cup frozen peas

3 cups chicken or turkey, cooked and cubed

Cook noodles and drain.

In a skillet, melt margarine with dressing mix.  Add peas; heat thoroughly.  Toss with pasta and turkey or chicken.

Serves 4

Cinnamon Sugar Butter Cookies

3 Tbsps. sugar

1 Tbsp. cinnamon

2½ cups flour

½ tsp. baking soda

¼ tsp. salt

1 cup dark brown sugar

½ cup sugar

1 cup salted butter

2 large eggs

2 tsp. pure vanilla extract

Preheat oven to 300° Combine sugar and cinnamon; set aside.

Combine flour, soda and salt; set aside.

Blend sugars at medium speed. Add butter and mix to form grainy paste. 

Add eggs and extract. Mix at medium speed until light and fluffy. 

Add flour mix and blend at low speed until just blended.

Shape dough into 1 inch balls and roll in sugar topping.

Place on ungreased cookie sheet, 2 inches apart and bake for 15-20 minutes. Immediately transfer onto cool surface.

(from Mrs. Field's Cookie Cookbook)

Chocohotopots

serves 4

1 stick plus 1 tablespoon unsalted butter, plus some for buttering the ramekins

4 oz semisweet chocolate (I used Ghiradelli 60% cacao chips)

2 eggs

3/4 cup superfine sugar (you can just buzz regular, granulated sugar around in your food processor for this, just be careful it doesn’t turn to powdered sugar! Do it in 2-3 second pulses.)

3 tablespoons flour

Preheat the oven to 400 degrees.

Butter four 2/3 cup ramekins.

In the microwave (in 30 second bursts) melt the chocolate and butter. Set aside to cool a bit.

In a medium bowl, mix the eggs with the sugar and flour.

Beat in the cooled chocolate mixture.

Bake for about 20 minutes, the tops will be cooked and a bit crackly.

Remove the ramekins to a small dessert plate and watch yourself, the ramekins will be HOT!!!

as found on Tuffet

Double Rich Chocolate Cookies

2½ cups flour

½ tsp baking soda

¼ tsp salt

½ cup cocoa

2 tsp pure vanilla

1 cup dark brown sugar

¾ cup sugar

1 cup salted butter

3 large eggs

2 cups semi sweet chocolate chips

Heat oven to 300°

Combine flour, soda, salt and cocoa with whisk; set aside. Blend sugars at medium speed.

Add butter and beat to form grainy paste.

Add eggs and vanilla. Beat at medium speed until light and fluffy.

Add flour mix and chips; blend until just mixed.

Drop dough by rounded Tbsp onto ungreased cookie sheet ½ inches apart.

Bake 21 – 23 minutes. Immediately transfer to cool surface.


(recipe found in Mrs. Field's Cookie Cookbook)