Wednesday, February 25, 2009

Creamy Mushroom and Chicken Soup

(recipe and picture from Family Fun)

6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 pounds mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrots
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated Parmesan, plus more for garnish if desired
2 cups chopped cooked chicken

1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.

3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

**My friend Michelle made this for us today and it was D.E.L.I.C.I.O.U.S. She served it with Rhodes bake and serve rolls. I can't wait to make it!

Wednesday, February 18, 2009

Taco Ring

I think I got this recipe from a Pampered Chef party many years ago. I only used one package of crescent rolls because my kids are being picky and I knew they wouldn't eat very much of it. Usually I use 2 packages and the ring is twice as big. Oh well, this is the basic idea anyway.

Take 1 package of Pilsbury cresent rolls, remove from package, and separate the pieces. Then lay them out on a baking stone so that the points face outward.
Top with refried beans, pre-cooked ground beef, and grated cheddar cheese. Fold the dough over and seal.

Bake at 375 for 12 minutes until golden brown.
I serve this with shredded lettuce, tomatoes, salsa, and sour cream. Whatever you usually put on a taco works. When I am feeding adults and don't have picky children that cry about sour cream, I take the sour cream and put it in a tube with a fluted end, and squeeze a pretty dollop onto each section of the cresent so it has little white "flowers" all around the ring.

But since I had lots of picky crying children tonight, I made it extra plain and we just added what we wanted afterwards.

Sunday, February 15, 2009

EASY Valentine's Pizza

We started by using this basic bread dough recipe .

We rolled out the dough, and laid out string cheese halves around the outside to shape the heart.
Then folded up the dough around the cheese and sealed it tightly.
My beautiful assistant spread out the sauce, conveniently already made for us by the friendly folks at Prego.
Topped with cheese...
And voila! Pizza love!!!

Monday, February 2, 2009

Poppyseed Chicken

5-6 Chicken breasts
1 can cream of chicken
8 oz. sour cream
1 square margarine
1 1/2 tubes Ritz crackers (or bread crumbs)
2 Tbs. poppyseeds
Mix: one square margarine (melted), 1 1/2 tubes crushed ritz crackers, 2 Tbs. poppy seeds.
Mix soup and sour cream together. Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 30-40 minutes at 350.
I always serve this over rice.

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