Homemade Chicken Noodle Soup 'n' a Laugh

OK - I lied...'Laugh' is first!  *-*

This is going to be a slower blogging week for me...posting AND reading.  I am going to be at my daughter's enjoying and spoiling our new grandson, Samuel Gregory Taylor, born March 3rd.  And his big sisters too. And doing lots of cooking. 

Gonna be IN MY ELEMENT for sure! 

I have a few ready posts, but because the pace of my busy life picks up when I return home, I'm wanting to save them for later....hope you'll stay with me til I get back into the blogging swing next week.

BUT FIRST....I must share a very funny story about our daughter Deb's oldest daughter, Claira.  She is truly our Shirley Temple - even her cousins see Claira when we watch a S.T. movie. We just never know what's going to come out of her mouth.  She's 5 going on 15. (Or maybe 50?!)  What an entertainer. With that vivacious and effervescent personality.

Deb called me to say they were driving down the road and Claira blurts out..."I sure am glad Nana (me) isn't dead"...."Well, yeh, so am I" was mom's reply.  Then Claira proclaims, "I would TOTALLY FREAK OUT if one of your parents died!"  

WHHHAAAAATTTT????

We have no clue what could have possibly triggered her thread of thinking, but I do know we will laugh for the rest of our lives to remember this hilarious proclamation.

How thankful I am to know she feels that way.  We live hours away from each other and don't get to be together but every couple of months or so.

I'm really looking forward to some bonding time, as well as reading time, together this week. 

Grandkids really do make life GRAND!

Here's Claira's school picture this year - you can see that twinkle in her eye can't you?  She's sooo much like her mama at this age. Smarter than smart.

All right...onto the recipe part of my post....

While hubby and I were both recovering from colds a while back, I made this tasty soup....though I don't really have a written recipe.

Soon after, I came across this delicious version at

Cooking with K, so please be sure to check out her recipe too. 

She adds some herbs and spices to add to the rich flavor.

This is a picture of MY soup =)

I simply put 3 large chicken breasts in my dutch oven, covered with a mixture of chicken broth and water and let them simmer for 45 minutes - 1 hour.

Then I strained it - keeping the broth - cool, rinse and dice up the chicken.

I sauteed some chopped onion, celery and carrots and a touch of garlic.

(good for colds!)

 Place the chicken and broth back in the pot and add the sauteed veggies.

(At this point, I like to add a tsp. or two of a chicken base, but it isn't necessary.  If using the base, omit any salt).

(I normally have the dry kind, but had purchased this not realizing it was a moist base and needs to be refrigerated.  It's delicious just the same.)

Bring broth to a boil and add the noodles.  I dumped them in without measuring...probably about 1-1/2 - 2 c.

Let the soup simmer on medium heat until noodles are done.

You can let it simmer on low until it's time to eat, or dish it up and go for it! I like topping it off with fresh ground pepper.

Add a sandwich, muffin or salad and you are ready to enjoy!

I had 1/2 can of cream of chicken soup leftover from something else, so I stirred that in for a bit thicker texture.  You could add a whole can if you'd like.

We DID feel better after enjoying this comfort food!  I'm convinced that just smelling it while it cooked was the beginning of our healing.

(Keep in mind these measurements are guesstimates=)

HOMEMADE CHICKEN SOUP

(From The Better Baker)

3 - 4 bone-in chicken breasts

2 - 3 c. chicken broth

2 - 3 c. water (to cover chicken nicely)

fresh ground pepper 

chopped onion, celery, carrot & garlic, to taste

1 - 2 tsp. chicken base for soup

dry noodles

1 can cream of chicken soup, optional

thyme and parsley, seasoning to taste, optional

Place chicken breasts in dutch oven, covering with a mixture of chicken broth, water and pepper and let it simmer for 45 minutes - 1 hour.

Strain; keeping the broth - cool, rinse and dice up the chicken.

Saute some chopped onion, celery and carrots and a touch of garlic.

(good for colds!)

 Place the chicken and broth back in the pot and add the sauteed veggies.

(At this point, I like to add a tsp. or two of a chicken base, but it isn't necessary.  If using the base, omit any salt).

Bring broth to a boil and add the noodles.  I dumped them in without measuring...probably about 1-1/2 - 2 c.

Let the soup simmer on medium heat until noodles are done.

Add herbs if using. 

Let it simmer on low until it's time to eat, or dish it up and go for it! I like topping it off with fresh ground pepper.

Add a sandwich, muffin or salad and you are ready to enjoy!

I had 1/2 can of cream of chicken soup leftover from something else, so I stirred that in for a bit thicker texture.  You could add a whole can if you'd like.

Parmesan Crusted Chicken

This is a delicious way to fix chicken!  I came across the recipe at "SnoWhite's" Finding Joy in My Kitchen and I am sooo glad I did.

I love her blog title - and am always finding J-O-Y in my kitchen...in more

ways than one.  (My middle name is Joy =)

Please check out her recipe as she gives some 'extra' instructions for cooking the rice and a sauce to go with the dish too.

I found some chicken tenders in the freezer and they cooked up perfectly.

A simple and very tasty recipe!

This recipe was inspired by Kraft Foods

PARMESAN CRUSTED CHICKEN

6-8 Ritz or Club Crackers

(I used a mixture of chicken in a biscuit & some whole wheat crackers)

2 Tb. parmesan cheese

2 Tb. olive oil

4 chicken breasts

(or 8 tenders)

Crush crackers and combine with parmesan in a bag or on a plate.

Rinse the chicken in water and then coat with cracker mixture.

Heat olive oil over medium heat in large skillet.  Place the chicken in the skillet and cook for about 5 - 7 minutes on a side.

Check chicken after about 5 minutes as you don't want the crackers to burn. Try not to flip early because that reduces the cheese melting and crackers toasting, which makes an excellent crust on the chicken.

(You can also bake the chicken tenders at 400* for about 25 - 30 minutes, turning over halfway through baking time) 

Serve with rice and a vegetable and you will enjoy every bite!

I'm sure it won't be long and we'll enjoy this again.


Linked to Melt in Your Mouth Monday
         Hunk of Meat Monday

Healthier Watergate Salad

TOP O' THE MORNIN' TO YA!

I'm not a big St. Patrick's Day party girl, but I do love going with a theme...and since GREEN is the color of today, I've decided to share a couple of recipes to add to the fun...

This salad/dessert makes a great dish to share with company.

And this version has a tad bit more of 'healthy eating' added. This recipe calls for fat free yogurt which makes this creamier than the traditional recipe without the yogurt.

You just can't beat a dish that whips up in just a couple of minutes now can you???

HEALTHIER  WATERGATE SALAD

1 pkg. (4 serving size) pistachio flavor (fat-free sugar-free) instant pudding & pie filling

8 ozs. can crushed pineapple in own juice, undrained

8 ozs. fat free vanilla (Greek) yogurt

2-1/2 cup thawed (fat free) whipped topping, divided

1-1/2 cups mini marshmallows, divided

Stir pudding mix, pineapple with juice and yogurt in large bowl until well blended. Gently stir in  2 cups of the whipped topping; add 1 cup marshmallows; cover. Refrigerate for 1 hour or until ready to serve. Top with remaining whipped topping and marshmallows before serving. (Or just stir them in if you want the green to show=) 

 Yield: 8 servings

Weight Watchers points - 2  (Prior to Points Plus)

​

Nutritional info: Calories: 100; fat: 1.5 gr.; Fiber: 0 gr.



Linked to Weekend Potluck
           Meal Plan Monday

For some added GREEN fun - check out St.Patty's Day Candied Popcorn at Skip to My Lou...I LOVE Cindy's simple and fun ideas!!

Happy St. Patrick's Day!

Mint Chocolate Cookies - MMMM!

I came across this delicious cookie recipe at Angie's A'lil Country Sugar and knew I had to try them.

After all, I am a cookie monster (& a chocolate monster to boot!)

I wasn't disappointed!

Wonderfully chocolate-y. Mint-y too!  MMMM!

I only made a couple of minor changes...

Instead of using the store-bought Andes chips, I chopped my own.  I had found a pkg. of Andes mints on sale, and scooped them up, just waiting for the right recipe to come along....

This was it!

I chopped them in larger chunks and used a full cup.

Then...because I was making these for an upcoming bake sale, with plans to freeze the cookies until it's time, I rolled them in balls so they would be smooth.  (more pleasing to the eye?)

They were a bit messy (you could use a spring-loaded scoop), but were nice and thick and sooo yummy.

Mint Chocolate Chip Cookies

2 c. all-purpose flour

2/3 c. unsweetened cocoa

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

10 TBS butter, soft

1 1/2 c. sugar

2 eggs

2 tsp. vanilla extract

1/2 c. Andes baking chips

Preheat oven to 350 degrees F.

In a large bowl, combine the dry ingredients. In a separate bowl, cream the butter and sugar together on high speed for 2 minutes. Add the eggs and vanilla, and beat until blended.

Add the flour mixture slowly, and mix until combined. Fold in the Andes mints.

Drop dough by teaspoonsful onto a baking sheet lined with parchment paper. (I rolled them between my hands for a smooth cookie - a bit messy, but fun)

Bake for 10-12 minutes, or until no longer doughy. Cool completely on a wire rack.

Linked to Mandy's Totally Tasty Tuesday, Full Plate Thursday

Recipe of the Week

Slow-Cooker Cheeseburger Soup {WW style}

We've enjoyed many soups this cold and snowy winter. 

Trusting spring is just around the corner, but I wanted to share another soup recipe before it warms up too much outside.

Thick creamy soups are at the top of my list!

The same day I printed this recipe for Cheeseburger Chowder at my good friend Angie's A'lil Country Sugar, I came across this revised version from my Weight Watchers file.

Be sure and check out her version before making, just to get a variety of ideas!

I was sooo excited!  I decided I was destined to make this delicious dish!  *-*

I didn't have time to wait for the crockpot, so I just cooked mine on top of the stove.

I'll share the ingredient revisions I made below...

SLOW COOKER CHEESEBURGER SOUP

2 sprays cooking spray

(I used a little olive oil too...WW wants you to have oil daily, soo)

1 medium garlic clove, minced

1 medium onion, chopped

1 medium stalk celery, chopped

1 lb. uncooked lean ground beef (with 7% fat)

2 Tb. all purpose flour

(I used 3 because I like it thick)

3 cups canned chicken broth, divided

1 cup low-fat evaporated milk

8 ozs. Velveeta 2% reduced fat cheese, cubed

1/2 tsp. paprika

1/4 tsp. salt

1/8 tsp. black pepper

baked lowfat tortilla chips, crumbled

I also added a can of fire-roasted tomatoes - it gave it great ZIP!

Coat large nonstick skillet with cooking spray and heat over med-high heat for about 30 seconds.  Add garlic, onion, and celery; cook, stirring frequently, until veggies are tender, about 5 - 10 minutes.  Coat a 3-qt. or larger slow cooker with cooking spray; spoon in vegetables.  (A crockpot liner would work nicely too).

Place same skillet over medium-high heat and brown beef; breaking up meat with a wooden spoon as it cooks, about 5 - 6 minutes; pour off any liquid and add meat to slow cooker.

In small cup, combine flour and 1/2 c. broth; stir until lump-free.  Pour flour mixture into same skillet; add remaining 2-1/2 c. broth.  Bring to a simmer, scraping up any browned bits in bottom of skillet with wooden spoon, then pour into slow cooker; stir in evaporated milk, cheese, paprika, salt and pepper.  Cover slow cooker and cook on low setting for 2 hrs. Serve soup topped with crumbled chips. 

Yield: 8 servings - 3/4 c. of soup and 3 Tb. of chips per serving

Weight Watcher points per serving: 5  (Prior to Points Plus)

And without my revisions...

​

Linked to Melt in Your Mouth Monday

Made it on Monday

Recipe of the Week
Mix it up Monday
Gooseberry Patch Roundup - Cheese 
Weekend Potluck
Whatcha Crockin Wednesday
Full Plate Thursday
Meal Plan Monday

Kielbasa and Red Beans from halfmysize.com

I had this cookbook laying open on my cupboard, so I would have a reminder to make the casserole recipe on this same page.

It was lunchtime and I didn't have any leftovers when I saw this recipe...just tempting me to try it.

So I threw it together and we really enjoyed it.

Reminded me of the time we enjoyed chili over rice while on the beach in Hawaii 28 years ago this week - when we celebrated our 15th wedding anniversary. 

AAAHHHH - Sweet memories!!!!!!!

I appreciate that this cookbook gives nutritional info so you can fit it into the eating plan you're trying to follow.

Hope you'll enjoy it one day soon - we think it's delicious and will enjoy this simple dish again soon.

I used peach salsa and brown rice, because that's what I had on hand, but of course, you have that option to use what YOU have....

KIELBASA AND RED BEANS

(From halfmysize.com and The Better Baker)

1 - 14 ozs. pkg. smoked turkey sausage, sliced into 1/2" pieces

nonstick cooking spray

1 sm. onion, sliced or chopped

1 clove garlic, minced

1 - 15 ozs. can kidney beans, drained

1 c. salsa

(the peach salsa worked its 'magic' in this dish)

Salt, black pepper, red pepper flakes to taste

Dash of hot sauce, optional

Spray medium saucepan with nonstick cooking spray.  Saute garlic and onions about 2 minutes, until softened but not mushy.  Add smoked sausage; stir and cook sausage for 2 minutes.  Add beans, salsa, spices and hot sauce.  Just before it boils, lower heat;cover and simmer for about 25 minutes.  Serve over rice, if desired.  Serves 4

I didn't add salt or pepper while cooking, but added fresh ground pepper to the top when serving.

Nutritional info per serving: (doesn't include rice) Calories: 257; Fat: 5.3 gr., Fiber 4.3 gr.  

HAPPY ANNIVERSARY TO MY SUGARBEAR

TO MY PRECIOUS HUSBAND OF 43 YEARS!

MY MAN OF STEEL & VELVET....

HE'S THE

                                          L - Loving Leatherneck

                                          O - Outrageous Generosity

                                          V- Very Needed

                                          E - Eyes that still melt my heart 

        OF MY LIFE!


TIME SURE FLIES WHEN YOU'RE HAVING FUN!


Here's a picture of us after Ron and his best buddy had just installed new backsplash (believe it or not, it's beautiful plastic) in my kitchen in the summer of '09!

(Only appropriate I would share a kitchen shot, don't you think? =)

My love of creating in the kitchen has surely added to our waistlines after 43 years!

As I placed in the dedication of my cookbook to him...he always eats anything I fix for him...what a guy!

A humorous story from our whirlwind wedding weekend...

Ron had just returned from his 3rd tour (2 voluntary) of Vietnam in February 1968. We had been engaged for about 9 months. (We began dating two weeks before he graduated from high school.  I was a sophomore).

A week before he was heading to South Carolina to go through USMC Drill Instructor school...we decided to get married.  We planned our wedding in 3 days! We had 150 guests at our ceremony!

Because of the short notice, we kinda figured we'd get fewer gifts and more $$.

When we walked into the reception room, there were two long tables piled high with gifts.

We received $7 in cash on our wedding day!

(Yes, someone put $2 in a card for us!=)

We still chuckle over that one.

Don't get me wrong - we were thankful...just surprised!

         <3  <3  <3  <3  <3  <3  <3  <3 

I just happened to come across this a few days ago...it's my post for our anniversary last year...if you have time, feel free to take a look-see....=)
We do love our country and the US flag!

HAPPY 42ND ANNIVERSARY TO US!

Easy Peasy Butterscotch Fiber One No-Bake Cookies

How can ya beat it? 

Three simple ingredients and a few minutes and you will have one delicious 'healthier' treat!

It may only make 9 cookies, but they are good-sized...'several bites' cookies!

If you like 'haystacks' made with chow mein noodles, you'll love these too.

Let me just say...I LOOOOVE THESE TREATS!!

I enjoy eating Fiber One cereal right from the box.  It's crunchy & sweet and has lots of good fiber.

Weight Watcher points (prior to PointsPlus) per cookie - 1 pt. or a (very low) 2

BUTTERSCOTCH FIBER ONE COOKIES

(From Halfmysize.com)

1-1/2 c. Fiber One cereal

2 Tb. reduced-fat peanut butter

1/2 c. butterscotch chips

In a medium glass bowl, combine peanut butter and butterscotch chips.  Microwave for 30 seconds; stir mixture and microwave for 20 more seconds, if necessary for mixture to melt.  Stir in cereal.  Drop cookies onto a cookie sheet lined with wax paper.  Refrigerate until firm.  Store in refrigerator.  Yield: 9 cookies

Nutritional info per serving: Calories: 104; Fat: 5.1 gr; Fiber: 4.9 gr.

DE-LISH!!

Linked to Ingredient Spotlight

Cherry Chip Cheesecake Bars - A Contest-Winning Recipe (5 Ingredients)

PSALM 34:8 - O TASTE AND SEE THAT THE LORD IS GOOD!

I'm so honored and thrilled to be able to share with you my prize winnings from a recent dessert contest online at The Book Club Network!

I will share the winning recipe at the bottom of this post.  One of my all-time faves!!

Cherry Chip Cheesecake Bars.

I won a $100 gift card to a high-end kitchen store online - Chef's Resource - where they advertise 'tools for the serious home chef', and I also received two autographed books.... 

"Always the Baker and Never the Bride" is a humorous book written by Sandie Bicker. The other is a mystery - "Deadly Ties" - by Vicki Hinze.  I've been privileged to get emails from both these gals too.

I'm looking forward to reading both of these special gifts.

I decided I should get a 9" X 13" dish to bake the winning recipe in, so this is what I settled on...it is seriously gorgeous too!

It has glazed enamel on the inside and outside. I love that it has a gasket around the top so it fits tightly onto the bottom.  You can write on it with permanent marker and it washes off!  What a great feature!  It's also microwave, dishwasher and freezer safe. 

You can't beat that combination!

I'm loving it! in my red, white & blue kitchen!

I also chose this set of star shaped ramekins by Le Creuset suitable for baking. Oh what fun it will be to use them all year long, but especially for patriotic celebrations!

Adorable aren't they???? I'm soo tickled for them.

Now for the winning recipe! It has only 5 simple ingredients! And it's easy to make too.

(I made them in the new dish the day after it arrived....what fun!)

WARNING:  This is not a low sugar recipe. =)

CHERRY CHIP CHEESECAKE BARS

1-18 oz. pkg. cherry chip cake mix
1/2 cup butter, softened
2 - 8 ozs. pkg. cream cheese, softened
1 - 16 oz. tub cherry ready-to-spread frosting
3 eggs

Preheat oven to 325 degrees. Beat cake mix (dry) and butter in large bowl on low speed until crumbly; reserve 1 cup. Press remaining crumb mixture into the bottom of an ungreased 9" X 13" X 2" baking pan. Beat cream cheese and frosting in bowl together on medium speed until smooth. Beat in eggs and blend well. Pour over crust - sprinkle with remaining crumb mixture. Bake about 45 minutes or until set; cool completely. Cover and refrigerate at least 2 hours. Cut into bars (or small squares as they are rich)  - refrigerate any leftovers.

(My daughter-in-love, Kym, has made this recipe using cream cheese frosting and it was wonderful too!)


I won $100 from the national publication - American Profile - a few years ago - for an awesome butternut squash casserole. I've been told it tastes like dessert.  *-*

AP has published 6 of my recipes in their Hometown for the Holidays cookbook also.

​


Linked to A Themed Bakers Sunday
         Ingredient Spotlight
                Gooseberry Patch Roundup
    Recipe of the Week
   Mop it up Monday
       Gooseberry Patch Roundup - Memorial Day
Weekend Potluck
Full Plate Thursday
Meal Plan Monday

Chocolate Peanut Butter Oatmeal Breakfast from Halfmysize.com

(HA - I just learned this morning that today is National Cereal Day!  How about that?  I had already posted this beforehand.  I love it when that happens!=)

Something else I realized just this morning...this is my #300th post! YOWZA!
I'm sure my daughter is giggling because when she first set this blog up for me, I told her I couldn't imagine that I could come up with many posts??? Thanks Deb for having faith in me...=)

We love oatmeal at our house, and often enjoy it for our Sunday evening meal.  With whole wheat toast - MMM!   I love the crunchy texture along with the soft.

I'm trying to eat it a little more often after having been told my cholesterol is a tad high.

I was tickled to find this recipe in this great cookbook, especially because I've been making my own version for some time.

I can't imagine anyone - especially kids - not wanting to woof this down.

My mom would surprise us by putting a few chocolate chips under our oatmeal, so when we stirred it, it turned chocolate-y.  What a special treat!

My Grandma always fixed us oatmeal with raisins when she'd come to visit.

I still love those plumped up raisins!  Always reminds me of my grandma.  (She always seemed to burn our toast too, so I am rather fond of toast on the darker side even now!)  

Funny how that works huh?

Anyway - my version...that I have dubbed "No Bake Cookie Oatmeal' is prepared this way...

I

I hope that doesn't look disgusting to you! 

Once you know what it is, I think you'll say MMMM too!

I measure out my oatmeal and water according to package directions - I do prefer the old- fashioned oats with some real texture to them, but whatever kind you prefer is fine.  

Cook it in the microwave, then when I'm ready to eat it, I plop in a TB. of peanut butter, and add atleast 1 TB. LITE chocolate syrup.

Stir and you're ready to enjoy dessert for breakfast.

FYI - I compared calories/fat of the ff cocoa mix to the lite chocolate syrup...

The cocoa mix has 50 cals/0 fat per envelope

The LITE syrup contains 45 cals/.5 fat per 2 Tb.

So it really shouldn't change the nutritional value much at all.

Here's the original recipe:

CHOCOLATE OATMEAL BREAKFAST

(From Halfmysize.com and The Better Baker)

1/2 c. (instant) oatmeal

1 env. fat free hot cocoa mix with calcium

1 Tb. reduced-fat peanut butter

1/2 - 3/4 c. water

dash of salt

1 tsp. vanilla extract

Combine all ingredients. Cook over medium heat until thick or microwave on high for 2 minutes.  Serve warm. Serves 1.

Nutritional information per serving: Calories: 285; Fat: 8 gr.; Fiber: 5 gr.

Give it a try - and get healthy while enjoying this tasty dish.

Linked to Breakfast Inspirations Monday

Leader Enterprise - August 2011 - Peanut Butter

For some reason, this didn't post yesterday. Hope you get some good ideas here....


Peanut butter has always been a favorite food for kids, and for moms, who could quickly make a lunch their kids would eat. Cooks have used it in all kinds of sweets, from cookies and cakes,to candy and beverages. We're now eating peanut butter in entrees and sides, even for breakfast. Spread peanut butter on toast. It's a great way to start the day with sustaining protein.


By law, peanut butter must contain 90% peanuts, with no artificial sweeteners, coloring or preservatives. "Peanut butter spreads' need only contain 60% peanuts. "Natural" peanut butters contain only peanuts and oil, and require refrigeration after mixing to keep it from separating.

Peanut butter (PB) isn't just kid's stuff.In addition to the protein a spoonful delivers, PB packs vitamin E and cholesterol-regulating monounsaturated fats, and might even help curb your appetite. It's rich in antioxidants. Roasted peanuts contain about 22 percent more antioxidants than the uncooked variety and about the same amount of cell-protecting substances as strawberries, according to researchers at the University of Florida.

Here are some fun and unusual (even nutty!) ideas for using this favorite product.
Despite the major advances in science in recent years, no one seems to have managed to invent a label that can be removed easily without leaving any glue behind. Fortunately, we have peanut butter. Rub some of the tasty spread on the label glue and rub with a cloth–it works brilliantly.

Children often end up with gum in their hair. This would normally be followed up by a lot of tugging and pulling with a comb to remove it, and the eventual chopping of the locks. But what most people don’t realize is that peanut butter is a perfect “gum remover”– not only will it remove gum from hair, but it will remove it from carpet and any other object that is tainted with the chewy stuff. Just rub some peanut butter into the gum and you can wipe the whole mess off with a cloth.

Have you ever tried to cure hiccups with peanut butter? Try eating a heaping spoonful. Many claim its a definite cure.

If a ring is stuck on your finger, lubricate it with peanut butter and it should slide right off.

Is your child afraid to take a bandaid off? Coat it with peanut butter, let it sit for 5 minutes,then peel off.  The oils in the peanut butter dissolve the glues. (Adds some 'fun' to the process for your kids too!)

To remove tar from your car or even shoes, rub with peanut butter and elbow grease.

Try dressing up your brownies with peanut butter. Either stir in 1/2 c. to the batter or dallop it over the top of your brownies before baking and swirl. It just may become a favorite way to enjoy them.


I love adding a heaping tablespoon of peanut butter to my cooked oatmeal. (Drizzle some chocolate syrup on it for a 'no bake' cookie flavored breakfast!).


This makes a great after school snack for your hungry kiddos,

APPLE SMILES

1 medium red apple, cored and sliced into 8 or 10 slices

peanut butter

mini marshmallows

Spread one side of each apple slice with peanut butter. Place 4 or 5 mini marshmallows on top of the peanut butter on one apple slice. Top with another apple slice,peanut butter side down. There you will have two 'lips' and 'teeth'. Squeeze gently and eat right away.

When my kids were young, I use to have a home daycare and this was always a favorite. My own children now make it for their children.

PEANUT BUTTER PLAYDOH

2 parts smooth peanut butter (i.e.1/2 c.)

2 parts powdered sugar (i.e.1/2 c.)

1 part honey (i.e.1/4c.)

Using mixer or dough hook, mix ingredients together, adding more of one or the other,until right consistency. Store in sealed container. Make sure the surface and utensils are clean before children begin to play with it, then they can eat it when they're done. It's very rich, so they won't want to eat much. Allow kids to use cookie cutters to cut into shapes, and decorate with chocolate chips.


Delicious & rich cookie bars - we love them with raspberry jam.

PB&J BARS

1/2 lb butter, softened

1 1/2 c. sugar

1 tsp.vanilla

2 lg eggs

2 c. (18 oz) creamy peanut butter

3 c. flour

1 tsp. baking powder

1 tsp. salt

1 1/2 c. (18 oz)jam

Grease 9x13 pan and line with wax paper. Grease and flour pan. Cream butter and sugar on medium speed about 2 mins. On low speed add vanilla, eggs and peanut butter until well combined. Sift together flour, baking powder and salt. On low speed add to creamed mixture just till combined. Spread 2/3 dough into pan and press in. Spread jam over dough. Drop remaining dough on top and press lightly. Sprinkle with chopped peanuts, if desired. Bake at 350 for 45 mins. until browned.

PEANUT BUTTER SALAD DRESSING/DIP

2 T. chunky peanut butter

2 T. honey

1/2 c. mayonnaise or salad dressing

Combine ingredients and mix with a fork until well blended. Keep covered in refrigerator. Makes about 2/3 c. Use it to dip banana chunks, celery or apples. Use it on fruit salad. Keeps up to 1 month.

Leader Enterprise - March 2011

Do hope you’re keeping warm this winter.  We should all have t-shirts printed “I survived the winter of 2011”!

We enjoy soup often during the winter. It seems to warm us inside and out and chases away the chill. Sometimes I make “Clean out the Refrigerator” soup. I cut up any leftover meat,add leftover veggies,pasta, rice or beans. If I have fresh tomatoes too soft to be eaten,they are added to the soup. May add chopped onion and celery;maybe some tomato juice.Serve with a salad and crusty bread and you have a great meal.

Other times, I place a large container in the freezer and add leftover veggies or broth then use them when making this soup. Or make a shepherd’s pie with the leftovers, add some cheese and a can of soup. Top with mashed potatoes and bake until heated through. Don’t throw things out, use what you have and it can be delicious.

I want to share some thoughts about crockpot cooking. Crock-pots are a great way to create a hearty,nutritious meal without a lot of effort. You can enjoy a well-balanced meal by throwing your ingredients in the crockpot, turning it on and letting it cook while you tend to other things. You don't have to slave away in the kitchen all day for barbecue meat that falls right apart or a simple dessert. You can make almost anything in a crockpot!

You may wonder if there’s a difference between a crockpot and a slow cooker. I may be missing something, but as far as I can tell the only difference are the settings. Some simply have ‘high’ or ‘low’. Others can have numbers from 1-5. Get to know your appliance and be sure to follow manufacturer’s guidelines.

Ever had a favorite stove top recipe that you would love to be able to do in the crock pot? Here is a handy conversion chart so you can make your favorite soups, stews and sauces into crock pot versions,based on the amount of time they cook on the stove top.

15-30 mins stove to=4-6 hours on low=1.5-2.5 on high

30-45 mins stove top=6-8 hours on low=3-4 hours on high

45 mins-3 hours=8-16 hours on low=4-6 hours on high.

While this conversion won't work perfectly for all recipes, it is a good rule of thumb if you want to try making those favorite recipes into slow cooker versions.

This is a simple idea from 365 Days of Slow Cooking. You can do this same thing with white potatoes. Check out their website at www.365daysofcrockpot.com for more great recipe ideas.

CROCKPOT SWEET POTATOES

Poke desired number of cleaned sweet potatoes with a fork,then wrap in foil.Place in slow cooker and cook 3 – 4 hours on low.Serve with butter,salt,pepper and some brown sugar too.

This is an easy crockpot recipe found in my cookbook.
Hope you’ll give it a try and a taste.I love recipes that give you options.

MINISTER’S DELIGHT

(so named because it is a great one to cook while you’re at church)

1-21-ozs.can apple,cherry,peach or blueberry pie filling

1 c.crushed pineapple,slightly drained,optional

1-18 ozs.box yellow cake mix

1/2 c.butter or margarine,melted

1/3 c.chopped nuts,optional

Spray slow cooker with cooking spray. Place pie filling in bottom, then spread pineapple over top. Combine dry cake mix and butter(mixture will be crumbly). Sprinkle over filling. Sprinkle top with nuts. Lay a paper towel over top of slow cooker,cover;cook on low for 2-3 hrs. Serve warm with ice cream. (Paper towel absorbs the steam and keeps top of dessert dry).

Next month,I will be sharing my latest prize-winning recipe:Cherry Chip Cheesecake Bars. I recently won a dessert contest online at The Book Club Network. I was blessed to spend $100 gift card at a high-end kitchen store, and was also sent two autographed books.. You’ll want to try this awesome dessert.

Check out my blog for some healthy recipes this month – www.thebetterbaker.blogspot.com