Chicken Noodle Soup Mix (In a Jar or Bag)

Happy New Year!!!

Better late than never, right?  

I had so much going on over the holidays, I didn't get this recipe shared, with you, anyway, but since gifting it to our adult Sunday School class, and I'm hearing raves about this recipe, I just need to share it on my blog and not try to wait until next holiday season! 

After seeing this recipe in November, I decided this would be good to give instead of something sweet that I normally give. 

I opted to put the mix in ziploc bags, then punched a hole and added

some ribbon. 

You could use a jar with a piece of material (or even an upside

down cupcake liner?) to place on top, then screw on the lid.
Tie on a ribbon and add directions however you choose. 

I typed up the directions on sticky labels and simply stuck them on the bags. 

Either way, you can be sure the recipients will be glad they got

the mix, no matter the package it is delivered in. 

I changed it up a bit...you can check out the original recipe

at Food.com 

It's a fine recipe to make for yourself and store in the pantry for a busy day! 

Sip! Slurp! Yummm!

CHICKEN NOODLE SOUP MIX 

1 c. uncooked fine egg noodles

1-1/2 Tb. chicken bouillon granules

(I used 1 Tb. granules, then added 1 Tb. chicken gravy mix

from an envelope) 

1/2 tsp. ground black pepper

1/4 tsp. dried crushed thyme

1/4 tsp. garlic powder

1 bay leaf

To serve:

2 carrots, diced
2 celery ribs, diced
1/4 c. minced onion
2 - 3 c. cooked chicken 

You can add the dry ingredients (minus noodles) to a cup and then add to your container. Then top with the noodles and close the bag, decorating any way you wish. 

Gift tag: Combine mix and 8 cups of water in a large saucepan.  Add carrots, celery and onion.  Bring to a boil. Cover the soup and reduce heat to a simmer, simmering for 15 minutes. Discard the bay leaf.  Stir in diced chicken and simmer another 5 minutes.  Season if desired. Serve with crackers.


Linked to...
Meal Plan Monday



Other Gift Giving ideas you may like...

Everyone Needs a little Dough

Fruited Raisin Oatmeal Mix

​

Pumpkin Cookies with Caramel Frosting (Yowza!)

No doubt about it...I'm a Cookie Monster..my mom mostly made crunchy cookies

(for my dad who loved to dunk them in his coffee) so I'm partial to that crunch,

but I just LOVE these soft Pumpkin Cookies - 

And the frosting is fabulous as well.  The perfect topping for these perfectly

spiced, and moist treats! 

Just looking at these gems makes my heart beat faster!!! And tasting them is the ultimate!! Pour the coffee or a tall glass of milk...

But...NO DUNKING! Enjoy!!  

Please don't let the holiday season get by you without making these

special and scrumptious cookies! 

If you'd like to make them ahead and freeze, I suggest layering them in an airtight container, unfrosted, between waxed paper.  Thaw before frosting. 

PUMPKIN COOKIES WITH CARAMEL FROSTING 

1 c. butter, softened

1/2 c. white sugar

1/2 c. brown sugar

1 egg

1 tsp. vanilla extract 

1 c. pumpkin puree

2 c. all purpose flour

1 tsp. baking soda

1 Tb. ground cinnamon 

(I used half Pampered Chef Cinnamon Blend)

1 tsp. pumpkin pie spice

1/2 tsp. salt, optional

CARAMEL FROSTING: 

3 Tb. butter

1/4 c. heavy cream

1/2 c. brown sugar

1 tsp. vanilla extract

1 c. powdered sugar, sifted

1/2 tsp. salt, optional 

(for a salted caramel flair!) 

Preheat oven to 350. Grease 2 cookie sheets with non-stick spray (or use a silpat for easy cleanup) 

In a large bowl, cream butter, white and brown sugars together until fluffy.  Add egg and vanilla; beat until smooth. Add pumpkin, flour, baking soda, cinnamon, pumpkin pie spice and salt, beating until combined well. 

Drop by Tablespoonsful onto prepared cookie sheets.  Bake for 10 - 12 minutes. Remove from oven and cool until room temperature before frosting. 

To make Caramel Frosting: 

In medium saucepan over medium heat, add butter, heavy cream and brown sugar. Stir until it comes to a rolling boil (is bubbly all over); remove from heat; let stand until cooled.  Stir in vanilla and powdered sugar; beat until smooth.  Frost each cookie; serve with a smile! 

Yield: 30-35 cookies 

Recipe inspired by Holly at Life in the Lofthouse

You might also enjoy...

Chocolate Caramel Cookies (with Rolo candies)

Caramel Shortbread Squares

​

Pumpkin Cream Cheese Swirl Muffins (Fabulous!)

I am so in love with muffins...and cream cheese...and pumpkin!

You cannot go wrong with this amazing 'marriage' of the 3 special ingredients. 

My Friends....Just look at that cream cheese!!  

 These are an amazing creation to enjoy all year long!

The spices and pumpkin scream 'GET IN MY BELLY!"...

So I guess you'd better run to the kitchen and make them for dinner tonight!

You'll be so glad you did...they taste like DESSERT! 

Betcha can't eat just one...don't burn your mouth while you're tasting! 

I gave most of these to a friend, along with some soup, but I have to 

admit...it sure was hard to only eat 2! 

The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!

Thanks to i am baker for sharing this scrumptious treat! 

PUMPKIN CREAM CHEESE SWIRL MUFFINS

2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4  c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour 
1 Tb. homemade pumpkin pie spice 
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

CREAM CHEESE TOPPING: 

1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar 

Preheat oven to 375. Spray 12 muffin cups and set aside. 

In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth. 

In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely. 

Top each muffin with about 1 Tb. cream cheese mixture; swirl it through 
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.  

Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny. 

Remove from oven.  Let stand a couple of minutes; remove to rack to cool. 

This recipe yields 12 large muffins if you fill the muffin cup with batter - 

otherwise you'll get 14 or 15 smaller ones. 


Linked to 
Meal Plan Monday




You may also enjoy...

Smashing Pumpkin Bread

Salted Caramel Pumpkin Cake Roll

​

Glazed Honey Spice Bars (No mixer needed)

I was so excited to find this tasty recipe at Pinterest (MY Pinterest boards)...originating from Jennifer Cooks blog.

So I ran (honestly, it was more of a brisk walk) to the kitchen to dig up

my old recipe of a similar treat that I haven't made in decades!

I guess it's one of those recipes that 'fell by the wayside' among all the new recipes I love trying. 

My 'original' recipe did not use honey, so I tried it this time, and added cloves

to the recipe, and just fell in love all over again. My hubby's cousin is a bee collector and he gives us quarts of local honey often, so I am well stocked!

(Did you know taking local honey is great to help you during allergy season?) 

I also used brown sugar instead of white. 

I love that you use 1 bowl and you don't even have to drag out the mixer! 

I could have easily eaten the whole panfull by myself..they are thin after all.  

*-*

Perfectly spiced and perfect with a cup of coffee or tea...or milk!

The glaze has an unusual ingredient...just a tad of salad dressing!

(Don't knock if til you've tried it...you won't even know!) 

My original recipe made an 8" X 8" pan of treats, and with only 2 of us in this house, I love being able to have a smaller portion 'anything', so that's what I made...

Recipe can easily be doubled, so get to the kitchen and whip these up today.

You won't be sorry! 

You can just as nicely roll them in powdered sugar while they're

warm instead of making the glaze.  They are fabulous either way!

GLAZED HONEY SPICE BARS 

6 Tb. vegetable oil (or melted butter) 

1/4 c. honey

6 Tb. brown sugar 

1 c. all purpose flour 

couple dashes of salt

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. cloves

1 egg, beaten

1/2 c. chopped pecans

Glaze: 

1/2 c. powdered sugar

1/4 tsp. vanilla extract

1/2 tsp. miracle whip salad dressing

1-1/2 tsp. water 

Preheat the oven to 350*. Spray 8" square pan with non-stick cooking spray; set aside. 

In medium bowl, combine all ingredients; whisking until blended. 

Pour into prepared pan; bake for 17 minutes, or until top bounces back when touched.  

When you remove from the oven, cool about 3 minutes, then press down on the bars with a metal spatula. (Gives it a different texture...I LOVE it!)

In a small bowl, whisk glaze ingredients and pour over bars, spreading

evenly.  You may want to roll them in powdered sugar (while warm) instead. 


Linked to 
Meal Plan Monday

You may also like...

Molasses Crinkles

Homemade Biscoff Cookies

​

The Bryan Times - September 16, 2019 - Filling Fall Fare

When the temps start dipping, we tend to think about spending more time in the kitchen. Here's a hodgepodge of recipes that are filling fall fare. 

This tasty chowder makes for a marvelous family meal. Add a sandwich and you're all set to enjoy.                  

Smoked Sausage, Bean and Potato Chowder

SMOKED SAUSAGE, WHITE BEAN AND POTATO CHOWDER

2-1/2 c. (low sodium) chicken broth 

3 c. potatoes, diced

(may use cubed frozen southern hash browns)

2 stalks celery, chopped

1/2 c. onion, chopped

1/2 c. carrots, diced

1-1/2 c. smoked sausage or ham, chopped

3 Tb. butter, melted

3 Tb. all purpose flour

2 c. half & half (or whole milk)

1-15 ozs. can northern beans, drained and rinsed

1/2 chicken bouillon cube, crushed

black pepper to taste

1  c. diced Velveeta or cheddar cheese, optional 

In large pot, add chicken broth, potatoes, celery, onions, carrots and smoked sausage; bring to boil and cook until veggies are tender, about 12 - 15 minutes. In medium saucepan, melt butter, stir in flour (a whisk works great) then add half and half a little at a time, stirring until smooth and thick. Drain some of the broth from sausage mixture, adding that to flour mixture, stirring until smooth. Add cheese and heat until it melts. Slowly add that back to the pot with veggies and sausage. Add beans, bouillon and pepper. Heat through and serve. 

FAMILY FAVORITE GOULASH 

2# ground beef

1 onion, chopped

1 green pepper, chopped

8 ozs. sliced fresh mushrooms

6 garlic cloves

3 c. water

1 can (29 ozs.) tomato sauce

1 can (28 ozs.) diced tomatoes, undrained

1 TB. Italian seasoning

1 tsp. smokey paprika

1 tsp. sugar

1-1/2 tsp. crushed red pepper flakes, optional

garlic powder, salt & pepper to taste

3 Tb. worcestershire sauce

3 c. uncooked elbow macaroni 

shredded cheese of choice to melt over the top

In large stock pot, cook beef over medium high heat, until no longer pink.  Add onion, pepper and mushrooms.  Cook until tender, about 3 - 5 minutes. Add garlic, water, tomato sauce, tomatoes, Italian seasoning, paprika, sugar, red pepper flakes, garlic powder, salt, pepper and worcestershire sauce. Bring to a boil; cover and reduce heat. 

Allow to simmer for 20 minutes.  Add elbow macaroni, stirring well.  Cover and simmer 15 minutes longer, or until macaroni is done. (Check to see if you need to add more water). If there's already too much, just allow to simmer until it thickens. 

If using cheese, add now. Allow to set covered for 10 minutes before serving. Yield: 8 servings

Simple Apple Crisp

I've taken this recipe with me all over the country as it is a favorite. 

SIMPLE APPLE CRISP

4 cups peeled, sliced cooking apples

1/4 cup water

1 tsp. cinnamon

1/2 tsp. salt

1/4 cup sugar

3/4 cup all purpose flour 

(substitute half the amount in oatmeal if desired) 

1/3 cup butter

Preheat oven to 350. Spread apples in bottom of 8" x 8" pan. Sprinkle with water. In medium bowl, combine remaining ingredients with pastry blender, until crumbly. Sprinkle over apples. Bake uncovered for 40 minutes at 350 or bake in microwave-safe dish for 12 - 15 minutes on high, testing after 10 minutes. Serve warm with milk or ice cream. Feel free to drizzle it with some caramel syrup if you'd like. YUUUUUM!

What a great way to help take off the chill. Sip-Sip-Hurray! 

(CROCKPOT) HOT CARAMEL APPLE CIDER

1/2 gal. apple cider, or juice (8 c.)

1/2 tsp. ground cloves

2 cinnamon sticks 

1/2 tsp. ground allspice

3/4 - 1 c. jarred caramel sauce (may use homemade) 

sweetened whipped cream (or from a can)

Pour cider into 5-6 qt. slow cooker (or saucepan on stove). Heat on low for 1 hour, stir again, then stir in spices and caramel. Continue heating on low for 3 more hours. If cooking on stove top, simmer for 30 minutes.  (It will make your house smell wonderful!) Ladle into mugs, top with whipped cream, then drizzle with caramel and add a sprinkle of cinnamon if desired. 

A lot of what weighs you down isn't yours to carry.~Unknown