Yummy Recipes

For cute Keri who suggested more recipes on our blog. From time to time we get to see each other at random cooking classes, which is always fun.

CREAMY CHICKEN NOODLE SOUP
(by Jana Schofield, "What's For Dinner?"

This soup recipe is my new favorite. I make it about once a month and freeze individual little containers so that when I come home and need something quick to eat, this is what I grab. I'm calling it healthy because there is no cream or butter in this soup.

6 cups water
3 chicken breasts
1 Tablespoon chicken bouillon or base
2 cups chopped carrots
2 cups chopped celery
2 cans cream of chicken soup
1 cup evaporated milk
½ cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles
1/4 cup flour
½ cup cold water

Bring water to a boil in large pot. Add chicken, bouillon or base and stir until dissolved. Cover and cook for 20 to 30 minutes until chicken is no longer pink in center. Remove chicken and cut in small pieces. Return to broth and add carrots, celery and onion. Cover and cook until tender. Add noodles and cook for 10 minutes or until noodles are tender. Mix cream of chicken soup, evaporated milk and spices together and slowly stir into broth mixture. Whisk flour and cold water together stirring until smooth. Stir flour mixture into soup and cook until thickened.

PUMPKIN BITES
(Brooke Carn)

This next recipe quickly became a new favorite after we tried it at Brooke Carn's class last year at Thanksgiving Point. They are yummy . . . and similar to a potato chip . . .because you can't eat just one. I think the little bites are just a vehicle for the delicious cream cheese frosting!

• 2 cups sugar
• 1 cup oil
• 4 eggs
• 1 15oz can pumpkin
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp cloves
• ½ tsp salt
• 2 cups flour

1. Preheat oven to 350 degrees. Generously spray mini-muffin tins with non-stick cooking spray.

2. In large mixing bowl, combine sugar and oil on medium speed. Add eggs one at a time and pumpkin until well combined.

3. With mixer on low speed, add dry ingredients and blend for 1 minute.

4. Full muffin cups with 2 tsp of batter. Bake for about 10-12 minutes until a cake tester inserted in center of pumpkin bite comes out clean.

5. Cool bites in pan for 8 minutes; turn out onto wire rack to cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting

• 4 ounces cream cheese, room temperature
• ¼ cup butter, room temperature
• 1 lb. powdered sugar
• Evaporated milk
• 1 tsp vanilla extract

1. In bowl of electric mixer, combine cream cheese and butter until light and fluffy.
2. Add powdered sugar to butter mix, adding evaporated milk to created desired spreading consistency.
3. Add in vanilla, beat frosting at medium-high speed until light and fluffy.

Enjoy!