Recipes

Lazy Slow Cooker Creamy Chicken Noodle Soup

I made this for dinner, but it actually started as a two week process. Two weeks ago I roasted a larger chicken for dinner. I purchased a chicken that was much bigger than we would ever use, but there was a purpose to my madness. When dinner was over I filled a pot full of water and added the chicken bones and left over chicken and a tablespoon of chicken bouillon granules to the pot. I let it slow cook for several hours then deboned chicken, leaving everything else in the pot. I transferred everything to a freezer container, and left it there for two weeks. This morning I took it out of the freezer, around lunch time tossed it in the crock pot with the spices , chopped onion and carrots, and cream of shroom soup, then let it cook in the crock pot for five hours, 30mins before eating dinner I added left over spaghetti that I chopped up into 1 1/5 inch pieces. (I freeze left over pasta from spaghetti nights in ziploc bags so I always have it on hand ready to use for a recipe like this, or for a pasta side dish… plus it doesn’t go to waste) Then we ate. With winter slowly approaching (on Houston time) this recipe is always a winter winner. It’s hearty and full of flavor. I like to start it early in the morning and let it simmer all day long. The key to making this recipe all it can be is fresh homemade chicken broth.  Quick, easy and dirt cheap!

Ingredients

  • 4 cups cooked chicken chopped
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 4 (14 ounce) cans low sodium chicken broth
  • 2 (10 3/4 ounce) cans condensed cream of mushroom soup (with roasted garlic)
  • salt (to taste )
  • pepper, (to taste )
  • 2 cups egg noodles, cooked (or chopped spaghetti noodles)
  • 2 teaspoons fines herbes (chervil, chives, parsley, and tarragon)

Directions

  1. Remove skin from the chicken and chop the meat.
  2. Put the chicken into a slow cooker with the onions, celery, carrots and peas.
  3. Stir in broth, mushroom soup, and fines herbs. Season with salt and pepper.
  4. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours.
  5. When soup is finished, stir in egg noodles.
  6. Season to taste and serve. Enjoy!

Thanks Sharon123

Recipes

Fluffiest Scrambled Eggs

I want to first start off by thanking Kittencal for this recipe. I am a dye hard anti-egg eater! Why? Because I don’t like eggs! I don’t like the smell of eggs, nor do I like the look of eggs. I don’t care if you scramble, fry, or cook them over easy I don’t like them. My family on the other hand loves them. Sometimes I am forced to make them, but it’s not easy for me. I try to take the high road and look for new and inventive ways to cook old boring scrambled eggs. Kitten has a recipe that even I thought was great (everything she cooks is great) these eggs were excellent. They really are airy and fluffy! Even I, the egg scrooge, liked them a lot! The picture doesn’t do them justice, but they really are good. [For eggs :0) ]

Ingredients:

  • 2 teaspoons butter (or to taste, can omit and use vegetable spray, the butter is better)
  • 4 large eggs
  • 2 tablespoons milk (low fat milk is okay to use, or even canned)
  • 1/8 teaspoon baking powder (don’t be shy to add in even 1/4 teaspoon)
  • 1/4-1/2 teaspoon salt (or to taste)
  • fresh coarse ground black pepper
  • 1/2 cup grated low-fat cheddar cheese

Directions

  1. In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. 
  2. Heat butter until sizzling over medium-high heat in a large skillet (or spray the skillet with vegetable spray). 
  3. Whisk eggs again briefly then mix in the cheese (if using). 
  4. Pour into the hot skillet, stirring constantly with a small heat-proof spatula until they have reached desired consistency (DO not overcook the eggs, they will cook more when removed to a plate!).

Recipes

Super Fluffy Pancakes

Stand back when I make these because my husband is going to come running. He loves these fluffy cakes, and to be honest so do I. They are fantastic and better yet easy to make. I think they are just as good as any restaurant. Sometimes I add a little more sugar to the recipe just to give them a sweeter flavor but that will vary depending on what I am serving over the top. If you are adding syrup you probably won’t need the extra sugar but fresh berry and cream you might.

This is my favorite pancake recipe. I looked and looked for a fluffy pancake recipe, and this was the winner. I tried many recipe until I found the perfect one. The pancakes come up large and supper fluffy.
Ingredients:
  • 2 eggs
  • 1-1/2 cups milk
  • 4 tablespoons margarine, melted
  • 2 cup flour
  • 2 tablespoon sugar
  • 6 teaspoons baking powder
  • 1 teaspoon salt
Directions:
  1. Beat egg until fluffy.
  2. Add milk and melted margarine.
  3. Add dry ingredients and mix well.
  4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
  5. The pan is hot enough when a drop of water breaks into several smaller balls which ‘dance’ around the pan.
  6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
  7. When bubbles appear on surface and begin to break, turn over and cook the other side.
Thank you Ellen Brody!!

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Recipes

Tasty Chicken Salad

I have never liked chicken salad, tuna salad, or anything close. This recipe is actually really good. My husband loved it, and thought it was one of the best chicken salads he had ever had. I am not the one to judge, but if he liked it then it must be good because he is picky!

Ingredients

Directions
  1. Combine everything. Chill for a hour.
  2. Wonderful on toast, or on crackers or use to stuff a tomato.


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Recipes

Pasta With Garlic Cream Sauce

I invented this recipe by just showing a bunch of stuff in the pot to come up with a quick and easy side dish. I hate spending money on boxed side dishes when you can make them at home for just a fraction of what they charge in the stores for boxed dinners. This was really great we all loved it, and have made it time and time again.

Ingredients

  • 6 ounce Pasta
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 3 garlic cloves, peeled and minced
  • 1/2 cup Milk
  • 1/4 cup Water
  • 2tsp Chicken bouillon granules
  • 1 teaspoon flour (as needed)
  • 10 black olive, chopped

Directions

  1. Cook pasta according to the package directions; set aside.
  2. In a large pan, heat oil and butter.
  3. Add garlic in and Sauté 2-4 minutes or until garlic is crispy.
  4. Stir together milk, bouillon, and water bring to a boil
  5. Let simmer for 2 minutes.
  6. Wisk with speed the flour in as needed to ticken up sauce
  7. Pour into drained pasta. Fold sauce into pasta
  8. Cook 2 minutes to heat through.


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Recipes

Rustic Red Cabbage

I was not sure what to expect from this recipe, but my husband said he wanted a recipe from his homeland so I obliged. This recipe was good if you like cabbage, which I do not. He loves cabbage and thought this was fantastic. It was a little too sweet for me so I would suggest adding the sugar a little at a time to make sure you do not get it too sweet for your liking.

If there was nothing else I could say about this recipe I would have to say that I love the color. It’s beautiful and it certainly stands out on your plate. Cabbage loves will love this recipe!!

Ingredients:
  • 1 head red cabbage
  • 2 tablespoons vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cloves
  • 1 pinch pepper
  • 1 tablespoon butter
  • 1 teaspoon salt

Directions:

  1. Cut and shred cabbage.
  2. Cook in a small amount of boiling water with salt, sugar, cloves and pepper for about 45 minutes.
  3. Don’t let it boil dry, but don’t add too much water.
  4. During the last 10 minutes of cooking time add the vinegar.
  5. Just before serving add the butter and seasoning.

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Recipes

The Last Peanut Butter Cookies Recipe You’ll Ever Try

The title says it all. This is the best peanut butter cookie recipe I have ever made. They are so good you don’t want to stop eating them. The smell while they are baking is incredible too. I know the recipe may seem like over kill because it makes so many, but trust me you won’t regret the results.

80 -100 cookies
Ingredients

Directions

  1. Cream peanut butter and margarine, add sugars and mix well.
  2. Add eggs and mix until creamy.
  3. Add remaining ingredients.
  4. Chill for one hour-I usually skip this step and chill between batches.
  5. Drop by teaspoonful onto cookie sheets- do not flatten. (I roll into balls)
  6. Bake at 325°F for 15 minutes.
  7. Cool on cookie sheets for about 5 minutes then transfer onto newspaper- the newspaper soaks up extra grease.
  8. Edited to add – Immediately after the cookies are completely cooled I always transfer them to an airtight container.


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