Chicken Noodle Soup

With leftover rotisserie chicken in front of me, I had no idea what to make.  I didn’t feel for the standards (enchiladas or casserole).  But then I started to think about egg noodles, carrots, chicken and chicken noodle soup popped into my head.  I even used a fresh onion!  I didn’t use a recipe.  It tasted fine, a little bland, but not too bad.

I used two cans of chicken broth with about two cups of water.  Cut up the onion and carrots to start boiling first.  Add the cans of chicken broth and water.  You will need to add herbs, garlic (powder), salt and black pepper for taste. Add egg noodles. Bring to a boil and then simmer for 10-20 minutes, which is convenient because that’s how long the pasta takes to cook.  I just put in the chicken at the end to warm.  The only thing that I didn’t have is celery.  Pretty fast dinner, really.



Made July 25, 2013

Snickerdoodle Blondies

A friend invited me to her friend’s dessert shindig.  I obsessed about which dessert to make.  The night before I decided on Snickerdoodle Blondies (vs. Donut Muffins.)  They have the same texture as brownies, but taste like a snickerdoodle cookie.

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon Kosher salt
2 cups packed brown sugar
1 cup butter, at room temperature
2 eggs, at room temperature
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

Grease a 9×13 baking dish.  Cream together butter and brown sugar.; add eggs and vanilla.  In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and Kosher salt.  Gradually mix the flour into the creamed mixture until smooth.  Using a greased spatula, spread the batter evenly in the prepared pan.  Mix together the cinnamon and sugar and sprinkle on top of the batter.  Bake at 350 degrees for 25-30 minutes [I let it bake for 35 minutes].  Cool slightly and cut while they’re slightly warm.  Enjoy!



Recipe source: One Perfect Bite. “Snickerdoodle Blonides”. 5. Feb 2012.

Apple Fritter Muffins

This year for Father’s Day (really for my mom because I missed Mother’s Day), I made Apple Fritter Muffins.  This recipe is a Pinterest find.  Everyone liked them so much (Grandpa complimented the apples), that I made a second batch two days after just for us.   This makes a lot of muffins.  I halved the recipe when I made the second batch, and it made a perfect dozen.

2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar
2 tsp cinnamon
2 tbsp water
1/3 cup flour

Add cut apples, butter, sugar, cinnamon and water into a skillet.  Cook until apples are tender, about 10 minutes.  Coat cooked apples with flour, so the apples won’t sink to the bottom of the muffins.

2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

In a medium bowl combine the flour, baking powder, baking soda, cinnamon and salt together.  In another bowl mix the applesauce, oil, granulated sugar and brown sugar until smooth.  Beat in the eggs one at a time then the vanilla.  Mix thoroughly.  Alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture. Gently stir in the apples until combined.

Spoon the batter into muffin cups (lined with paper or greased.)  Fill to the very top and smooth over.  Bake at 400 degrees for 15-17 minutes, rotating half way through cooking time.  Once done, cool for 5 minutes in the muffin pan(s).  Then transfer muffins to cooling racks for an additional 10 minutes.

2 tbsp butter melted
1 cup confectioners sugar
1 tsp vanilla
1 tbsp hot water

Whisk together melted butter, powder (confectioners) sugar, vanilla and hot water.

Drizzle (or follow the source’s instructions) glaze over the muffins to your liking.  If you have extra (I halved the recipe when I made them), let glaze harden and drizzle over the muffins again.



Source: Chasing Some Blue Sky. “Apple Fritter Muffins”.  9 Oct 2011.

Linked to:
Super Saturday Show And Tell

Birthday Pancakes

Julia and I made these birthday pancakes for my birthday breakfast as she desperately  wanted to make cake, even saying the ingredients of flour, sugar, egg and milk.  So I decided to let her shake decorative sugar in the pancakes.  They look so festive and they were sweet enough to eat without butter and syrup.

I used this “Favorite Pancakes” recipe.




Homemade Play Dough

Last August I made my first batch of play dough.  Today I made my second batch of play dough.  I wrote down the recipe in August, and copied it down wrong.  Apparently you just need 2 teaspoons of cream of tartar, not 2 Tablespoons!!  Nonetheless, maybe it’ll last longer.  I like using jello because of the yummy fragrance and gives some color, too.

1 cup flour
1/2 cup salt
2 tsp cream of tartar (used in baking, such as for angel food cake)
2 Tablespoons vegetable oil
1 cup warm water
3 ounces jello

Mix together on the stove top.  Stir until a solid consistency.  When you feel that it could be manipulated with, knead the warm dough. Store in an air tight container.


After kneading…


This makes a soft dough. I’ve found that it doesn’t work well with some of Play Doh’s toys.

Source: I remember back in August having a hard time choosing a recipe to try.  I honestly don’t remember where I got it from, though.  Lots are very similar.  Here is one that is very close to the recipe that I copied —> “Recipe for Love: Play-doh”

(Reduced Fat) Alfredo Sauce

Looking for a recipe to make with my Trader Joe’s spinach pasta, I so wanted Alfredo sauce… but I didn’t want to use cream.  So I searched for one that uses milk.  It wasn’t too bad. 🙂

1 cup low-fat milk
1-1/2 T butter
1-1/2 T flour
3 T Parmesan cheese
1/2 tsp minced garlic
dash pepper
Melt butter into a sauce pan.  Gradually add flour, over medium heat, whisking.  Slowly add milk to the yellow roux (paste).  Whisk until smooth.  Whisk for a good 5 minutes until thickened- be patient!  Add cheese and garlic, cook for a few minutes until incorporated.  Remove from heat when thickened.


Makes 4 side dishes

(Made April 17th)

Source: “Reduced Fat Alfredo Sauce Recipe”.

Whistle Stop Biscuits

After finishing a southern classic book Fried Green Tomatoes at the Whistle Stop Cafe for my book club, I thought that I’d make biscuits from the recipes at the back of the book to take to the book discussion group.  They are good, very easy to mix up (easier than previous recipes I’ve tried), but they’re on the salty side.  I had to make my own buttermilk sour milk (pour 1 T lemon juice into a measuring cup and fill with milk up to the 1 cup line- stir- and let sit for five minutes), but I don’t think that affected the taste.  I have my own little “Naughty Bird” myself with my daughter ‘stealing’ a handful of biscuits in the course of the afternoon!

“Buttermilk Biscuits”
2 cups flour
2 teaspoons baking powder
2 teaspoons salt
1/4 teaspoon baking soda
1/2 cup Crisco
1 cup buttermilk
Sift together all the dry ingredients.  Add Crisco and blend well until like fine meal.  Add buttermilk and mix.  Roll out thin and cut into desired size biscuit.  Bake in greased pan at 450 degree until golden brown [for my oven it was 8 minutes].


{Sipsey’s Recipe- compliments of Evelyn Couch}

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