Creamy chicken noodle soup

Source: natashaskitchen

Prep time: 10 minutes
Cook time: 50 minutes
Servings: 6

Ingredients:

6 cups chicken broth
5 cups water
Salt to taste
5 chicken thighs skinless boneless
2 tbsp olive oil
1 medium onion, finely chopped
3 medium carrots: 2 carrots grated, 1 carrot sliced into thin rings or half circles
2 medium celery stalks, thinly sliced
4 cups pasta
1 cup corn from 15 oz can, or preferably 1 cooked cob
4 tbsp unsalted butter
1/3 cup all purpose flour
1/2 cup heavy cream
3 tbsp fresh dill
1 tsp Mrs. Dash seasoning

Directions:

1. Boil chicken: Fill a medium pot half full with water and bring to a boil then add chicken thighs for 1-2 minutes. Quickly remove and rinse the chicken and the pot, then fill the pot half full with water and bring to a boil again, then add the chicken thighs. Boil uncovered about 10 minutes. Skim off impurities that rise to the top. Remove the chicken thighs from pot and let rest until cool enough to handle, then use forks or hands to shred chicken.
2. Place a large pan over medium heat and add 2 tbsp olive oil. Add chopped onion and saute until softened (about 5 minutes), then increase heat to med/high and add grated carrots, celery, and saute 5-7 minutes, stirring often until soft and golden then transfer to soup pot.
3. Return the shredded chicken to the pot.
4. Add pasta, sliced carrots and corn to the soup pot and continue cooking 15 minutes at a low boil until pasta is at desired softness.
5. In a medium sauce pan over medium heat, melt 4 tbsp butter, whisk in 1/3 cup flour and cook whisking constantly for 1-2 minutes or until just barely turning golden. Ladle 1 cup of hot broth from the soup pot into flour mixture, whisking continually until well blended then whisk in 1/2 cup heavy cream and transfer mixture to the soup pot, stirring until well blended.
6. Season soup with 1/2 tsp Mrs. Dash and more salt to taste if needed. Add 3 tbsp dill then return to a boil and turn off the heat.

Caramel Candy

Source: allrecipes.com

Prep time: 10 minutes
Cook time: 30 minutes
Cooling time: 1-2 hours

Ingredients:

1 cup butter
1 lbs brown sugar (2 1/2 cups)
1 can (14 oz) sweetened condensed milk
1 cup light syrup
1 1/2 tsp vanilla extract

Directions:

1. In a medium saucepan over medium heat, combine butter and brown sugar until melted. Stir in sweetened condensed milk and corn syrup. .
2. Bring to a boil, stirring constantly, and then decrease heat to simmer about 7-10 minutes or until mixture achieves golden color. (If have a thermometer, bring to a boil about 250 degrees). Remove from heat and stir in vanilla.
3. Place parchment paper on the bottom of a 9x13 inch baking pan and butter the side of the pan. Pour caramel into the buttered pan. Allow to cool completely at room temperature (1-2 hours).

Note: Add 1 pinch of sea salt for additional flavor.

Pasta with Scallops, Zucchini, and Tomatoes

Source: allrecipes.com

Prep Time: 15 minutes
Cook Time: 15 minutes


Ingredients:
1/2 lbs fettuccine pasta
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
2 zucchinis, diced
1 tsp salt
1 tbsp caused red pepper flakes
1 cup chopped fresh basil
4 roma tomatoes, chopped
1 lb sea scallops
1/2 cup white wine
1 can artichoke hearts
2 tbsp grated Parmesan cheese

Directions:
1. In a large pot with boiling salted water, cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat oil and butter, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, basil and sauce for 5 minutes. Add chopped tomatoes, artichoke hearts, scallops and white win and simmer for about 5 minutes. Add pasta and simmer until scallops are opaque.
3. Serve with grated Parmesan cheese.

Chicken Pot Pie

Source: allrecipes.com

Prep Time: 20 minutes
Cook time: 50 minutes

Ingredients:

1 lbs skinless, boneless chicken thighs, boiled and cubed
1 package of frozen vegetables
2/3 cup butter
2/3 cup chopped onion
2/3 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
2 1/2 cups chicken broth
1 1/3 cup milk
2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F.
2. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
3. Place the chicken and frozen vegetables in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
4. Bake in the preheated oven for 30 to 35 minutes, or until pasty is golden brown and filling is bubbly. Cool for 10 minutes before serving

Cheesecake brownies

Source: allrecipes.com

Prep time: 25 minutes
Cook time: 30 minutes

Ingredients:
2 8oz package cream cheese, softened
1 cup white sugar
4 eggs
1/4 cup butter
1 cup semisweet chocolate chips
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

Directions:
1. Preheat oven to 350 degrees F. Grease a 9x11 baking pan
2. Combine cream cheese with 1/2 cup sugar and 2 egg in a mixing bowl; beat until smooth. Set aside.
3. Mix flour, baking powder and salt together.
4. Put the butter and chocolate chips in a bowl and microwave for 30 seconds. Mix well and microwave for additional 20 seconds. Stir in 1/2 cup sugar and 2 eggs. Stir in the flour mixture until evenly blended.
5. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn't need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
6. Bake in preheated oven for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly.

Hello Dollies

Source: Andrew/Carrie Hammer

Prep Time: 10 minutes
Cook Time: 35 minutes

Ingredients:
1 sleeve graham crackers, crushed
1 stick butter, melted
1 cup shredded coconut
1 cup chopped walnuts
1 cup chocolate chips
1 14.5 oz sweetened condensed milk

Directions:
1. Preheat oven to 350 degrees F.
2. Press combined crushed graham crackers and melted butter in the bottom of an 8x8 baking dish. Sprinkled shredded coconut, chopped walnuts, and chocolate chips in this order over graham cracker layer. Open and pour sweetened condensed milk over the top. Place in oven.
3. Bake for 30-35 minutes until edges are bubbling.
4. Let cool completely (or overnight covered in the refrigerator).

Zucchini Bread

Source: allrecipes.com

Prep Time: 20 minutes
Cook Time: 1 hour
Serving size: 2 bread pans

Ingredients:
1 zucchini
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1/2 cup vegetable oil
1/2 cup apple sauce
1 cup white sugar
1 cup brown sugar
3 tsp vanilla extract
1 cup chopped walnuts (optional)

Directions:
1. Grease and flour two 8x4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift/mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl.
3. Beat eggs, oil, apple sauce, vanilla, and sugar together in a large bowl. Add flour mixture to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.