13 Jan 2020 2 Comments
*A timely re-post from 2013
| 4 | boneless skinless chicken breasts |
| 2 | cans cream of chicken soup |
| 1 | stick of butter |
| 2 | 15 oz cans chicken broth |
| 24 | oz. frozen egg noodles |
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.
Suggestion: Serve over mashed potatoes, with your favorite side.
22 Nov 2018 2 Comments
19 Apr 2016 3 Comments
This sounds terrific for lunch tomorrow – somebody please do the work and get back to me with reviews, thanks! 
Cooking Notes at this link: NYTimes
25 Mar 2015 Leave a comment
Let’s do a recipe — my kind of recipe …
Cottage Cheese-Stuffed Potatoes
Serves 4
Ingredients
4 large baking potatoes
1 cup (low-fat) cottage cheese
1/4 cup sour cream
2 green onions, finely chopped
2 tablespoons fresh dill, chopped
2 tablespoons parmesan cheese, grated
1 tablespoon fresh chives, finely chopped
1/4 teaspoon garlic powder
kosher salt and freshly ground pepper, to taste
Directions
Preheat oven to 425º F and place rack in the center of oven.
Use a fork to prick your potatoes in several places and place directly on oven rack. Bake for 50-60 minutes, or until tender.
In a large bowl, mix together cottage cheese and sour cream until combined.
Then add in onions, cheese, dill, chives and garlic powder. Season with salt and pepper and mix well.
Remove potatoes from oven and cut in half lengthwise and across.
Spoon heaping amount of cottage cheese mixture into potato.
Optional: return to oven for 10-15 minutes, or until cheese is melted and golden brown.
Remove from oven and let cool 5 minutes before serving.
Recipe adapted from Spark Recipes
03 Jan 2015 Leave a comment
From the brilliantly clever people at The Crepes of Wrath … Bacon-Wrapped Dates! With surprises!!
No wonder these little beauties are known as “Devils on Horseback” — they pack a powerful, naughty punch with spiced poached pears, crispy bacon, and sweet, chewy dates. Recipe here.
27 Dec 2014 Leave a comment
Creamy Soup Recipe: Broccoli Cheddar Soup
When temperatures cool down, there’s really nothing better than digging into a warm and hearty soup; the thicker the better, we say. Broccoli cheddar is one of our favorites, and this recipe is the way to do it! It really delivers on flavor and creaminess—packed with broccoli and cheese, you get a ton of bang for your buck and you will feel it warm you up from your core! This soup tastes delicious and is fool-proof to make; get cooking and see how much you love it!
Ingredients
4 cups broccoli florets
2 1/2 cups cheddar cheese, grated
2 1/2 cups chicken stock
2 cups half-and-half
1/4 cup unsalted butter, divided
2 cloves garlic, minced
1/2 yellow onion, finely chopped
3 tablespoons all-purpose flour
1/4 teaspoon nutmeg
salt and pepper, to taste
Directions
In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.
In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.
Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
Optional: Puree soup to smooth out chunks {horrors!}, or serve as is.
Recipe adapted from Yammie’s Noshery
http://12tomatoes.com/2014/10/creamy-soup-recipe-thick-broccoli-cheddar-soup.html
22 Nov 2014 4 Comments
25 Oct 2014 2 Comments
This dessert from http://www.thepickyapple.com/blog is heavenly. Kim made it for one of the fall shows at Depot Theater Company and had non-stop requests for the recipe.
NOTES:
Kim uses condensed milk instead of evaporated, adds a splash of almond extract, and throws extra butter and pecans in there — more is better!
In the comments section under this recipe, one cook said she inverts the cake after it cools and spreads cream-cheese Cool Whip on top. YUM! (Kim would whip real cream, though … )
There are LOTS of good notes here: http://www.thepickyapple.com/blog/2008/11/22/pumpkin-crunch-cake/
19 Oct 2014 Leave a comment
It’s Scenic Sunday, boys and girls.
18 Oct 2014 99 Comments
Okay, boys and girls, I just made this cake again for the first time in about eight years… and it’s ah-mazing. If possible, eat it warm, straight out of the oven. (After you frost it.) Yeah, it’s good.
1 yellow cake mix
1 cup brown sugar
2 cups powdered sugar
3/4 cup oil
1 Tablespoon cinnamon
4 Tablespoons milk
4 eggs
1 Tablespoon vanilla extract
8 oz sour cream
Mix cake mix, oil, eggs, and sour cream by hand, about 50 strokes.
Put half the batter in 9 x 13 pan.
Combine brown sugar and cinnamon and spread over entire cake. Spread the rest of the batter on top of this.
Use a knife to make swirls in the cake.
Bake at 325 degrees for about 40 minutes.
Blend powdered sugar, milk and vanilla extract and spread on warm cake.
04 Oct 2014 Leave a comment
Time for a recipe. Watch for them on Saturdays right here!
Throw in some vanilla and a pinch of salt just for grins.
07 May 2013 1 Comment
This is the classic Fried Rice recipe and it’s wonderful. My husband made a huge batch of it the other night and sautéd small shrimp in garlic butter to go with it. We’ll have yummy leftovers tonight with the chicken you’ll find posted below. We eat like kings in this country — grateful beyond words!
29 Apr 2013 2 Comments
It isn’t summer yet, but it is warm out — 82 degrees at the moment — and these look good.
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