Thursday, December 15, 2011

Sarah's Homemade Chicken Noodle Soup (tweeked slightly)

Sorry about the flash reflection on the broth! Haha Ill get a better pic next time:)

1 Whole Chicken
1-3 Breasts of Chicken (If Desired)
1 medium Onion, quartered I have used chopped frozen or dehydrated onions)
2-4 Carrots, whole
3 stalks of Celery, whole or halfed
3 cloves Garlic, whole and peeled
3-4 Tbls Chicken Bullion Powder (or cubes or base, I think base is the best)
Water to cover

2 Tbls Bullion Powder (or cubes or base)
1 Tbls Salt
4 C Carrots, chopped
4 C Potatoes, chopped
4 C Celery, chopped
1/2 large Onion
1-2 cloves of Garlic, pressed (I have also used dehydrated here)
Egg Noodles (or make your own!! SO GOOD)

2C. Flour
2 Eggs

Place whole chicken and 1-2 breasts (if desired for extra meat) in crock pot, add onion, carrots, celery, garlic and bullion, add water to cover, cook low 6 hrs. Place a strainer over a large stock pot and strain the stock into the large stock pot. Set aside the chicken to cool and toss veggies (you need to pull chicken apart so it needs to be cool enough to touch with your hands).

Add water to the stock to thin. I add enough to fill my stock pot about 3/4 full but thats up to you. Add 2 more TBSP of bullion and 1 TBSP of salt (this is to taste. Just keep adding until you like the taste). Bring to a boil.  Meanwhile, chop up carrots, potatoes, celery, onion and garlic. Once the stock is boiling add the veggies, bring back to a boil and boil until veggies are tender. While veggies are getting tender, tear chicken apart with hands. I tend to only use the white meat but when my hubby shredded the chicken he digs more into it and gets out every little bit of meat. Thats up to you too:)  Finally, add  noodles and boil until the noodles are done.

Mix flour and 2 eggs together, add drizzles of water until a ball forms. Set ball aside to rest for 10 minutes. Cut into 4 small balls, roll out and cut each ball as desired. I use the KitchenAid attachment and roll to a thickness of 4 and slice with the fettuccine cutter. Hang to dry or boil immediately. You can make these the night before and refrigerate if you choose. If you choose to make noodles any recipe works but this is the one I use and I use the whole batch.

I also make rolls the day I make this recipe and make atleast 3 dozen. That way my family eats that night and I freeze two bags of soup and 2 bags of rolls for another nights fast easy and still homemade dinner! Yummy:)

FREEZABLE: When you are ready to use it next just set it out to defrost or dump the frozen soup in a pot and warm through. Being frozen with the starch of the noodles and potatoes thickens the broth. Add a little more water as you heat until you have reached your desired thickness. Keep this in mind as you freeze it. You can freeze slightly less per batch and it ends up making plenty once thinned. 

Sarah's Wheat Bread

2 cups Hot tap water
2/3 cup warm water
1/3 cup oil
1/3 cup honey
1T dough enhancer
1 T gluten
1 T salt
3 pkgs of yeast (equivalent to 4 1/2 Tbsp)
3-4  cups of whole wheat flour

Dissolve the yeast in the warm water. Put hot water in mixing bowl. Add 2 1/2 cups of wheat flour. Add gluten, dough enhancer, oil, honey, salt and dissolved yeast. Mix for a minute.
Put the dough hook on your mixer. Add 2 more cups of flour. Mix while adding 1/4 cup of flour until dough pulls away clean.Remove from bowl and knead into a ball. Spray mixing bowl with PAM and return ball of dough to bowl.  Cover the bowl with a cloth or Pam sprayed Saran Wrap and let the dough double in size.
Punch down and knead until elastic feeling. Add flour if sticky. Divide into two halves. Put into greased bread pans. Cover with Pam sprayed plastic wrap. Let rise.
Cook at 350 for 30 minutes. 
Makes 2 loves.

Wednesday, September 21, 2011

Salsa for Canning

15 tomatoes peeled and chopped
2 green bell peppers, chopped
5 cups chopped onions, chopped
5 cloves garlic, peeled and chopped
10 chopped and seeded  small jalapenos
3/4 cup sugar
1 cup vinegar
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon cumin
1 12oz can tomato paste

I used a food processor to mince all of my veggies but you could chop yours to whatever size you like. Simmer 1 1/2 hrs, stirring often, at the end of cooking time add 1/2 bunch of cilantro if desired (I don't but I am told it is good). Jar and water bath, 35 minutes for pint jars and 45 minutes for quart jars.
Makes 3 Quarts (or 4 if you add LOTS of peppers)


This is a sweet and very mild salsa. If you want it hotter just add more peppers. I did one batch used 20 small unseeded jalapenos and I would say it was a medium salsa. We of course then had to do another batch that my husband was given free rain over and added an unholy amount of all kinds of peppers and it is CRAZY hot!! So do it to your liking:)

Friday, September 16, 2011

Oreo Krispies

1 package Oreos
10 oz bag Marshmallows
1 tbsp Butter

Crush Oreos, I find it best to use a food processor to crush them REALLY well and fast) In a microwave safe bowl pour bag of marshmallows and add the pat of butter. Microwave about a minute and a half until the marshmallows puff up. Add crushed oreos and stir. It will be a little hard to combine and really sticky but tis totally worth it!! Lay out in a well grease pan. You can use 8x8 but I think that makes them to thick so I use the one just bigger but not quite a 9x13 (I dont know what size that is??) Allow to cool. Cut to desired size. If I am taking them somewhere I put a little frosting in a baggie and pipe it over the top to look more decorative. Blackish Brownish mushed oreo doesn't look great...BUT IT TASTES FABULOUS!!

Homemade Butterfingers

16oz bag Candy Corn
16oz cont. Peanut Butter, Creamy
1 bag chocolate chips

Melt candy corn in the microwave, add peanut butter. Mix well. Pour mixture into well greased or lined 8x8 pan and allow to cool completely. Cut into whatever size pieces you want. Melt chocolate chips (in microwave or double boiler) and coat all your peices. Lay out until chocolate hardens. ENJOY!!! I know it sounds like it would make anything resembling a butterfinger but...IT SO DOES:)

Friday, April 8, 2011

Cafe Rio

This was without dressing

 5 chicken breasts (I only used 4 large ones)
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar (more to taste)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Tomatillo Ranch Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2- 1/3 bunch of cilantro, chopped
1/2 – 1 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
1-2 tomatillos (remove outer papery skin)
1 garlic clove

Blend all ingredients in blender! Serve with the Chicken Salad.

Pinto Beans

Put ⅓ of a crock pot worth of dried black beans2 tsp. cumin
2 small cans tomato sauce
1 tsp. garlic
1 tsp. salt

Fill a crock pot with water, Put ⅓ of the crock pot worth of dried pinto beans Cook on high for 6-7 hours or until tender, 3 hours into cooking     add: 2 tsp. cumin,2 small cans tomato sauce,1 tsp. garlic,1  tsp. salt

Cilantro Lime Rice
1 lb. long grain rice
1 bunch of cilantro
juice of 2 limes
4 cloves garlic

Chop garlic and cilantro. Heat 2 Tbsp of oil in a skillet. Add rice and all cilantro and garlic chopped. Saute 3-5 min, stirring frequently.  Put 4 c. of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water, and lime juice in a 3 qt. pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed in the rice.


I bought the pre-made but unbaked tortillas usually in the refrigerated section somewhere by cheeses or sour creams at the grocery store. They are super easy to throw in a skillet and fresh bake:)

Serve with:
Tortilla Strips
Parmesan Cheese
Sliced Avocados (Guacamole if you prefer)
Salsa (Pico De Gallo if you prefer)
Sliced Limes
Shredded Cheddar (for Quesadillas if anyone wants them)

We made all of these ingredients and everyone walked down the line and made what they wanted, just like at the restaurant:) We preferred this to the actual restaurant mostly because we prefer salsa and sliced avocados to Pico and Guac. I made a salad ..
Layer the tortillas, beans and rice...

Top with lettuce and anything else to your liking:)

My hubby and son both had quesadillas!

Everyone LOVED!! We have enough leftovers to feed an army so this would be great to do for a party or large group of people

Recipes courtesy of Recipe Reviews by Jen and

Saturday, April 2, 2011

Red and White Pasta

4 cups penne noodles
1 (15 oz.) jar Alfredo sauce (Classico is the best)
1 (24 oz ) jar Marinara sauce (Emerils Kicked Up Tomato)
2 cups shredded mozzarella cheese (great with cheddar cheese too)
1 cup shredded Parmesan cheese

Preheat oven to 350 degrees. Cook and drain pasta according to package directions. Mix the two sauces together in a large mixing bowl. Add mozzarella cheese and combine. Add drained pasta.
Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
Sprinkle Parmesan on top and bake another five minutes. Sprinkled with fresh/dried parsley just before serving. Enjoy!

Recipe courtesy of Real Mom Kitchen and Jens Recipe Reviews.

Pour into one 8x8 pan for tonight and pour the other half into a prepared (see freezer how to) pan, freeze and store in baggie. When ready to use...remove form baggie and replace in pan. Cook at 350 until heated through and bubbly around the edges. Approximately 45 min.