Homemade Chicken Noodle Soup

Pin It

I threw this together today and it's delicious! It really hits the spot on a cool Fall day or if you're under the weather like some in my house have been for a couple of weeks. The best thing about it is that you don't have to cook a chicken. Most of the ingredients are from a can.

Ingredients:

2 cans Chicken (2 small or 1 large can)
   (I used the store brand...it's usually with the canned tuna or close by.)
2 cans Chicken Broth
1 can Veg-All
1 Onion (chopped)
2 stalks Celery (chopped)
1/2 stick Butter
4 oz. Angel Hair Spaghetti (broken in 3 inch pieces)
   (any noodle will work...just whatever you've got on hand.)
1/4 tsp. Thyme
1/4 tsp. Parsley
1/4 tsp. Black Pepper
1 tsp. Kosher Salt
3 cups Water

Directions:

Place Butter, Celery and Onion in soup pot and cook over very low heat till tender.
(Just a few minutes) Ok...maybe 10 if that helps you out...lol
Add Chicken Broth, Veg-All, Water, Salt, Pepper and Chicken.
Let simmer for about 30 minutes.
While that is simmering, cook pasta according to package directions.
Drain and add pasta to soup.
Add Parsley and Thyme
Simmer for 15 more minutes.

Tips:

I guess you could just add the dry pasta to the soup but I think it would take up too much of the liquid and be too starchy.

Cheesy Garlic and Herb French Fries

Pin It


I have been looking for a recipe for these fries but just couldn't find one that had the rich garlicky, cheesy flavors I wanted so I decided to invent my own recipe. I made these for the first time tonight and they were exactly what I wanted! Delicious!!! We will definitely be having these again and again! You'll have to excuse the half empty pan in the picture...those are in my tummy...lol The crispy edges are so good!!!


Ingredients:

French Fries
1/2 to3/4 cup Colby/Jack Cheese (shredded)
1/4 stick Butter (melted)
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1.4 tsp. Soul Seasoning
1/2 tsp. dried Parsley
1/2 tsp. dried Thyme
1/4 tsp. Kosher Salt

Directions:

Preheat oven to 400 degrees.

Place french fries in 8 inch round baking dish. I used glass dish that you bake a pie in. 
Place two or three servings of fries in there and bake for 20 minutes.

While those are baking mix together all of the seasonings and the melted butter in a bowl.
Now, I didn't measure any of the seasoning I just shook out some and mixed up..lol I tried to give approximate amounts in the list above.

When the French Fries are done toss them with the buttery seasoned mix and spread out into the pan again.
Top with Shredded Colby/Jack Cheese.

Put back in oven and bake for 10 more minutes.

Keep an eye on it the last 5 minutes so the cheese doesn't burn.

It will be sizzling and delicious so gobble it up quickly...lol

Taco Soup

Pin It

I made this one up...hope you like it! It is so comforting on a cool night and is so easy to fix. The longer it sits in the fridge the better it taste so leftovers are always eat here at our house.

Ingredients:

2 lbs. Hamburger
1 large Onion (chopped)
2 cans Beef Broth
2 cups Water
1 pkg. Taco Seasoning
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp Kosher Salt
1 can Black Beans
1 can Pinto Beans
1/2 cup Elbow Macaroni (uncooked) 
1/2 cup White Rice (uncooked)

Directions:

Brown Hamburger in large pot, I season it with salt, pepper and a sprinkle of Onion and Garlic Powder. Drain.
Add Onion, Beef Broth, Water and Taco Sauce. Stir it good.
Add Onion Powder, Garlic Powder and Salt.
Add Black and Pinto Beans.
Bring to boil then reduce to a simmer for 30 minutes. Stir every now and then.
Add Elbow Macaroni and Rice. Simmer 15-20 more minutes or until pasta and rice are tender.
Of course you always must taste test several times to make sure the seasoning is right...lol


Cooking Tips:

Boil-N-Bag Rice...just empty the contents into the pot. It makes things easier and it cooks up great.

I have used several different pastas...Angel Hair Spaghetti (broken in pieces) works well. Just use whatever you have on hand. Be careful not to add too much because the starch really soaks up the broth.

If it seems too dry just add some water.

I eat it just like this but you could add Sour Cream, Shredded Cheese, Fritos Corn Chips or Cornbread.

A can of Whole Kernel Corn would be great but my son doesn't like corn so none for us. 

Pin It

Peach Cobbler

Any good cook knows this easy recipe for Peach Cobbler. I don't remember where I got it from but there are several versions floating around out there...this is mine.

Ingredients:

1 stick Butter (melted)
1 cup Sugar
1 cup Milk
1 cup self rising Flour
1 large can sliced Peaches

Directions:

Preheat over to 350 degrees.

Pour melted butter into baking 9 x 13 baking dish. 
Mix Sugar, Milk and Flour with a whisk. Pour into baking dish.
Place Peaches on top and then pour half of the syrup from the peaches over the mixture. It will look like a mess but it will cook up great!
Top with a couple of spoons of white sugar. This makes the crust have crispness and extra crunch.

Bake at 350 degrees for 1 hour.

Really good when it's hot!!!

Pin It


Hash Brown Casserole

I got this recipe while sitting in the dentist office from a Southern Living magazine about 30 years ago...lol  Long time! Everyone in my family loves it so it has been on the table at every gathering since. Hope you enjoy it as well!

Ingredients:

1 stick Butter (melted)
1 can Cream of Chicken Soup
16 oz Sour Cream (I use Daisy)
12 oz. shredded Colby Jack Cheese
32 oz bag frozen Hash Browns (the ones with green pepper and onions are good too.)

Topping:
2 cups Corn Flakes (crushed)
1/2 stick butter (melted)

Preheat oven to 350 degrees.

Mix together 1 stick of melted Butter with the Sour Cream and Cream of Chicken Soup. I use a whisk...it's just easier! 
Add Cheese and then Hash Browns. Mix all together with large spoon. Pour into buttered casserole dish. 

Mix crushed Corn Flakes and Butter. I do this in a Baggie because it makes less mess. Pour over casserole and distribute evenly across the top with a fork.

Bake at 350 degrees for 45 minutes.


Sometimes I saute an onion and add in the mix before baking...makes it tastier!

Green Onions and pickles are always good with it too.

Pin It

Renee's "Award Winning" Chili

This Chili won a competition that my daughter Renee entered when she was in Nursing School. I don't know where she got the recipe...but it is delicious! On a cool fall night or a cold winter's day...it hits the spot. The wonderful thing about this recipe is that the longer it sits in the fridge the better it gets.

Ingredients:

1 lb. Ground Beef (her recipe doesn't call for it but I also add 1 lb. mild sausage)
1 Onion (chopped)
1 tsp. Garlic Powder
1 tsp. Salt
1/2 tsp. Pepper
2 cans Diced Tomatoes
1 can Tomato Sauce
2 cans Chili Beans
4 cups Chicken Stock or Broth (enough to cover ingredients)
1 pkg. Hidden Valley Ranch Dressing Mix
1 pkg. Taco Seasoning Mix (she uses Old El Paso)

Directions:

Brown Ground Beef, Sausage, chopped Onion, Garlic Powder, Salt and Pepper. Drain. You can do it right in the Chili pot...all the little bits on the bottom of the pan will just make it taste even better.

Add all the rest of the ingredients. Bring to a boil then simmer for at least 30 minutes...the longer the better. Stir often as it will burn and you don't want that to happen!

Serving Suggestions:

Even better with Crackers, Cornbread or Corn Chips.

WOW! All these start with "C" lol.

Pat's Baked Beans

Pin It
A long long time ago I "finally" got this recipe from one of my good friends. I have made it many times over the years and its one of my son's favorites. I have changed the amount of ingredients from her original to suit our taste so here is my version.

Recipe:

1 lb. Ground Beef 
1 medium Onion (chopped)
3 16 oz. cans Pork-n-Beans
3/4 cup Ketchup
1/2 cup Brown Sugar
1 Tbsp. Yellow Mustard
1 tsp. Salt

Directions:

Place ground beef and chopped onion in skillet and cook till beef is browned (I season with salt), drain. Place in large microwave safe bowl then add pork-n-beans, brown sugar, ketchup, mustard and salt. Mix well. Microwave for 14 minutes on high stirring half way through.