Brenda's Creamy Chicken rice soup

1 onion diced

2-4 celery stocks chopped

3 carrots chopped

1/2 C butter

1/2 C flour

1/2 tsp. salt

1/4 tsp. pepper

4 C chicken broth

2 C cooked wild rice

2 C half and half

2 C cooked chicken diced or shredded

1 tsp. parsley

Melt butter in large pot. Add carrots, celery, and onion. Saute until veggies are tender. Add flour until blended. 

Add broth and bring to a boil for 1 minute. Add rice and chicken and bring back to boil then remove from heat.

Add 1/2 and 1/2, parsley, salt and pepper. YUM!

No picture, but So delicious!!! Served it with Rhodes Rolls and it was a hit

Chubby Chicken/ Cream Cheese Taquitos

This is a Pinterest Love!! We loved this! Super " Not healthy" for you in anyway, but a winner!

Ingredients

3 cups cooked shredded chicken (I used left over BBQ chicken we had in the fridge and loved it and will do it the same way again next time).

6 ounces cream cheese, softened

1/3 cup sour cream

1/2 cup salsa

1 + 1/2 cups shredded sharp cheddar cheese

1 + 1/2 cups chopped baby spinach, stems removed

coarse salt and fresh black pepper, to taste

9 - 10 (6-inch) flour tortillas

vegetable or canola oil, for frying

your choice for serving:

sour cream/quacamole/salsa/taco sauce/ranch dressing

Instructions

1. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.
2. Working with one tortilla at a time spread 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.
3. Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, turning to brown each side. Remove to paper towels to drain.
4. Serve with your choice of dunking sauce.

Hearty Beef/ Veggie Stew

This is another find from Pinterest that we loved. It was perfect for the chillier weather right now in Phoenix. I didn't have a Bay leaf and it was still okay. I didn't have beef broth, but used chicken broth and it was okay. I also didn't have peas, but wished I would have had them in there. Totally wanna make this again. I love the tomatoey taste in it. 

Ingredients

• 4  pounds  bottom round, well trimmed and cut into 2-inch pieces
• 1  cup  all-purpose flour
• 1/3  cup  olive oil (plus more if needed)
• 2  large onions, diced (2 cups)
• 1  6-ounce can tomato paste
• 1  cup  dry red wine
• 1  pound  potatoes, cut into 2-inch pieces (about 4 cups)
• 1/2  pound  baby carrots (about 2 cups)
• 2  cups  beef broth
• 1  tablespoon  kosher salt
• 1  teaspoon  dried thyme leaves
• 1  bay leaf
• 1  cup  frozen peas, thawed

Directions

1. Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
2. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker.
3. Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
4. Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

3 ingredient Pumpkin cookies

My Lil sister Mere was here for Thanksgiving and she was raving about these three ingredient Pumpkin cookies that her roommates and her loved and make all the time. Jordan loves, loves, loves pumpkin cookies so I had to make em for him to try. Here is the easy recipe:

Ingredients:

1 box spice cake mix
1 16 oz can of pumpkin
Chocolate chips ( just eye it)

Directions:

Mix all the ingredients together and scoop out spoonful sized dough onto greased cookie sheet and bake at 350 degrees for 8-10 minutes. JORDAN LOVED THEM!!! So did I! TOtally a keeper recipe. My pic is bad,but the cookies were Fall and pumpkin heaven!

Chewy Brownie Cookies

Okay so these Cookies are like nothing you have ever tasted. They are so scrumptious and so easy to make. Cami has made them a few times for dessert for after Sunday dinners and I finally snagged the easy, easy recipe from her. I want to remember these. They taste like the chewy corners of the brownie pan.

Ingredients:

1 box brownie mix
1 egg
1 T. water
1/3 C. veg. oil

Directions:

Mix them all together and scoop out spoon sized balls in your hand and then flatten them a bit with your hand and place on the pan. Cook at 375 for 8-10 minutes ( or until soft and chewy).

Dijon Chicken Club Sandwiches

4 slices whole wheat bread ( I used sourdough)
2 slices smoked mozzarella cheese
4 slices bacon(I didn't even have bacon and used grilled onions instead)
2 pieces of Dijon chicken (See below)
2 tsp Dijon mustard

Preheat a large skillet over medium high heat. Add bacon and cook until crispy. Drain on a paper towel. Remove bacon grease and wipe out pan with a paper towel, return pan to stove and reduce heat to medium. Thinly slice chicken breasts against the grain. Lightly butter one side of bread slices, spread mustard on non-buttered side of one piece of bread. Add one slice of cheese, 2 slices of bacon, cut in half, and half the chicken to each. Top with remaining slice of bread and place buttered side down in the skillet. Cook 3-4 minutes until golden brown and flip. Cook about another 3 minutes until cheese is melted and sandwich is golden brown.


Dijon Chicken Marinade

1/3 cup Dijon mustard
2 T apple cider vinegar
2 T honey
1T lemon juice
1 tsp dried thyme
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp salt

Combine mustard, vinegar, and honey in a small bowl and whisk until smooth. Add spices and stir. Prepare chicken breasts and place in a large plastic storage bag. Pour marinade over the chicken, close bag and shake bag gently and squeeze to evenly coat chicken. Refrigerate one hour. Preheat grill, oil lightly and add chicken over medium heat. Cook 5-6 minutes and turn (if chicken sticks, give it another minute or so), cook about 5 minutes more until cooked through. Transfer to a plate and cover with foil for about 10 minutes to allow juices to redistribute.

This was another Pinterest recipe I tried and we loved it. Like really loved it!!

Cheesy Bacon Quiche

Ingredients:
1 Pie Crust ( store bought and pre-made)
8 slices of Bacon, crumbled
2 1/2 Cups of shredded Swiss Cheese (I use Emmentaler)
2 Tablespoons of Flour
4 Eggs
3/4 Cup of Cream
3/4 Cup of Half and Half (half cream half milk – mix it yourself if you can’t find any)
1/2 teaspoon Salt
Dash of Pepper

Directions:
Preheat oven to 177°C (350°F). Use your toaster oven to make this quicker and more environmentally friendly!

Cook bacon in the microwave until crisp. Once cool, crumble and set aside.

Place your pie dough in the pie dish so that it’s ready to have everything poured in; set aside.

In a medium bowl, combine the cheese and flour – mix well. In a large bowl, beat the eggs slightly, and then add cream, half and half, salt, pepper, bacon, and cheese mixture. Mix well.

Ladle into the pie crust-lined pie dish.

Bake for 30-45 minutes or until knife inserted into center comes out clean. Let it stand for 10 minutes before serving.

Serves 6-8.