Real Mom Kitchen's Creamy Chicken Noodle Soup

I am such a fan of creamy chicken noodle soup and I have very high expectations.  When I was a teenager, I worked at a fun little place that served the best chicken noodle soup in the whole world.  The owner made if from scratch and served it as the soup of the day on Tuesdays!  It was a favorite of many many customers.  So, I am very picky when it comes to creamy chicken noodle soup, but I was willing to give Real Mom Kitchen's version a try, because she says it is her families favorite! 

 I thought this recipe was good, but not amazing.  I just felt like it was missing something?  If I could just figure out that one little missing thing - then it would be a really really good soup!  It could have been, because I made my own poultry seasoning instead of buying it.  I have never used poultry seasoning since I started cooking in 2007, so I couldn't justify buying a jar of it not knowing if I would ever use it again.  I googled how to make your own and luckily I had all of the spices on hand, well, except for one?  The sage?  So, I left it out.  That could have been the one little thing that I felt like the soup was missing?  I loved that it used rotini pasta, it added a nice texture!  

RMK Creamy Chicken Noodle Soup

adapted from: Real Mom Kitchen

(Printable Recipe)

2 boneless, skinless chicken breasts

1 tsp. celery salt

1 onion, chopped

2 qts. water

1/2 tsp. poultry seasoning

2 large carrots, sliced

1 tsp. onion salt

2 celery stalks, sliced

salt and pepper

2 c. noodles, uncooked

Cream Sauce:

3/4 c. butter

1 c. flour

4 c. milk

salt and pepper to taste

In a stockpot, boil base ingredients except noodles for 1 hour.  When chicken is tender, remove from broth, cut into 1-inch pieces and set aside.  If the liquid has reduced too much, you can add some more water at this point.  Add 2 cups of uncooked noodles and continue to boil for 20 minutes.  Make the cream sauce while this cooks.

To make cream sauce:  Melt butter in a large saucepan.  Whisk in flour; stirring constantly.  Gradually add milk, stirring constantly until thickened.  Add salt and pepper.  Add cream sauce to base mixture.  If the soup is too thin after adding the cream mixture, continue cooking until it reaches desired thickness.  Once your cream sauce has thickened, do not allow it to reach a boil, because it may separate.  Also, if cream sauce has a strong white sauce flavor, add 1/2-1 tsp. lemon juice.  Serves: 6-8  

Jenn's Notes: I used a store-bought rotisserie chicken instead of cooking the chicken in the sauce.  I also used 3 carrots and 3 celery stalks, because I like my soup very chunky. I used only 1/2 an onion and I used more of my homemade poultry seasoning than the recipe called for.  Last, I only used 1/2 cup of butter in the cream sauce, because my favorite recipe only calls for a 1/2 cup and it thickens the sauce great.  So, I figured I could cut a few calories. 

One Ingredient Banana Ice Cream

You will never look at bananas in the same way after this.  I was getting so sick of buying bananas, eating a few and then having the rest turn brown on me before I was able to eat them or use them.  I mean, come on, you can only eat so much banana bread.  This discovery has changed my life.  The possibilities are endless.  

1.  Take your browning bananas, peel them and slice them.  Place in a freezer container and freeze for at least one hour or until completely frozen (I let them sit in there overnight).  

2.  Place frozen banana slices in your food processor and process.  It will look chunky at first, but just keep going. 

3.  After a minute or two you will have a creamy, amazing goodness that will shock you that it really came from an old banana.  

4.  It will be the consistency of soft serve ice cream.  If you want to be able to scoop it, place it in the freezer for a few hours.

   Click Here to see another yummy way to use this ice cream and see what it looks like after it has been frozen.  It does not melt as fast as regular ice cream.  

One Ingredient Banana Ice Cream

- Ripe Bananas, however many you have (I used two)

Peel the bananas.  Cut into slices and place in a tupperware.  Freeze for an  hour or two or until completely frozen.  Remove from freezer and place in food processor.  Process until the consistency of ice cream, scraping down sides occasionally.  Add any extra ingredients as desired and process until combined.  Serve immediately or re-freeze until ready to enjoy.

Variations:

- Add peanut butter and cocoa 

- Add chopped nuts

- Add Nutella

- Add strawberries 

- Add maple syrup

- Add caramel syrup

- Add graham crackers or Nilla Wafers 

- Make a banana split with banana ice cream instead of vanilla

- Use the bananas instead of ice in a breakfast smoothie

Jenn's Notes:  This really does turn out smooth and creamy and has the consistency of ice cream - not icy at all.  I added a little unsweetened cocoa powder to one of my batches and it was not my favorite.  I think it would taste good with melted chocolate or chocolate chips, but the unsweetened cocoa tasted too "unsweetened".  I used to love mixing bananas, ice, milk and a chocolate Carnation breakfast mix into a smoothie for breakfast.  Now, I will freeze the bananas and skip the ice. You will never have to feel guilty about eating this ice cream.  I used two smaller bananas and it was the perfect serving size for one person (two big scoops).    

Stuffed French Bread

This recipe is easy peasy and it's one that can feed your whole family!  I got this recipe from one of my mom's church cookbooks, which are some of the best cookbooks, in my opinion, because the recipes are tried and true!  I've made this one a few times, but hadn't made it lately, because it is hard for only two people to eat an entire stuffed french bread, but I got an idea the other day.  

Remember this homemade french bread?  Why not make a half of a batch and make mini french breads?  Genius idea.  I was planning to make two mini loaves, one for each of us, which is what I did, but they raised a lot more than I thought they would, so I still ended up having leftover.  Next time, I will only make one mini loaf for both of us to share and save the other loaf for some yummy chili or lasagna or something!      

Stuffed French Bread

adapted from: Shauna B.

(Printable Recipe)

1 loaf french bread (store-bought or homemade)

1 Lb. lean ground beef

2 Tbl. chopped onion

1/2 c. chopped celery and

    any other vegetables you like

minced garlic

salt and pepper

1 can cream of mushroom soup

a little milk, if needed

1-2 tsp. Worcestershire sauce

1-2 c. grated cheese

chopped parsley, for garnish, opt.

Slice of very top of french bread; set aside.  Scoop out the bread in the center of loaf and crumble; place in a bowl with the shredded cheese.  Brown ground beef in medium skillet.  Add onion, celery and any other veggies you want.  Saute a few minutes until tender.  Add garlic and cook 30 more seconds.  Add soup and Worcestershire.  Season with salt and pepper.  If mixture is too thick for your liking, add a splash or two of milk.  Add hamburger mixture to crumbed bread and cheese.  Stir to combine.  Pour into center of french bread loaf.  Place top back on bread and place on a cookie sheet.  Bake at 350 degrees for 10-15 minutes.  Slice and serve.  

Jenn's Notes:  I think this tastes great with both store-bought french bread and homemade!  I cut this recipe in half and I only added celery and didn't add any other veggies, but I think it would be delicious with a green bell pepper or some carrots!  Once it is baked it becomes nice and crispy!  I like to serve it sliced and eat it like a sandwich.  The end is my favorite part, because it is extra crispy! 

Ooey Gooey Caramel, Chocolate and Pecan Pumpkin Blondies

Have you ever looked at a recipe and thought that it looked pretty good, but then after you read the description, it sounded really really good?  Well, that is what I did with these pumpkin blondies!  I read the name and saw the picture a few days ago and didn't think anything of them, but then I saw them again and realized they didn't just have caramel in them, but they also had chocolate and pecans!  SOLD!  I made them that night! 

These are soooooooo good!  You should really get up and make these tonight!  I served the blondies warm with vanilla ice cream and more caramel sauce!  I am really loving warm desserts with cold ice cream lately!  It must be the Fall weather?  Do not leave the pecans/walnuts out (unless you are allergic, then please do!), they added such a perfect balance from the sweet caramel and chocolate!  Next time, I will add more pecans!  

Ooey Gooey Caramel Pumpkin Blondies

adapted from: Lauren's Latest

(Printable Recipe)

3/4 c. butter, softened

1 c. packed brown sugar

2 eggs

1 tsp. vanilla

1 c. pumpkin puree

1 tsp. cinnamon

1/2 tsp. nutmeg

1 3/4 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

Filling:

1/2 c. roughly chopped walnuts (I used pecans)

1/4 c. semi-sweet chocolate chips

1 (14 oz.) pkg. caramels, unwrapped

1/4 c. heavy cream

Preheat oven to 350 degrees.  Grease 9x13 inch pan; set aside.  Cream together butter and brown sugar.  Add eggs, vanilla and pumpkin puree and blend until combined.  Slowly add cinnamon, nutmeg, flour, soda and salt.  Spread about 2/3 of the batter into pan evenly.  Sprinkle chopped nuts and chocolate chips over the top.  Microwave the caramels and heavy cream until melted, stirring every 20 seconds.  Pour over nuts and chocolate chips and spread evenly.  Dot remaining batter over top.  Try to spread dollops out.  It is okay if some of the caramel peaks through.  Bake 25 minutes or until a toothpick comes out clean.  It might have caramel on it, but it shouldn't have cake batter.  Serve warm (might get oozing caramel) or cool completely.  Serve with vanilla ice cream or whipped cream.  

Jenn's Notes:  I cut this recipe in half and baked it in an 8x6 inch pan and baked it for 30 minutes.  This was really good.  It is dense but soft, chewy and moist!  Next time I will add more pecans and possibly more chocolate!  I loved this warm and I loved it at room temperature.  I let it set for about 10-15 minutes when I took it out of the oven before I cut into it and I didn't get any oozing caramel, it held it's shape really well.  

Yummy Taco Pasta

I love this dish!  

It is creamy, cheesy, slightly spicy and easy enough that you can make it any day of the week.  I have made it many times and it turns out perfect every time.  I have tried it with ground turkey and ground beef and it tastes delicious either way.  I love using ground turkey, because it is healthier than ground beef and honestly, I can't really tell the difference in my dishes.  It is a great way to save some calories without sacrificing the flavor of the dish.  

I have also made this with water and with beef broth and it is delicious both ways.  So, the good news is, this dish is very user friendly and if you don't have one of the ingredients on hand, it most likely will taste just as good if you substitute something similar.

Taco Pasta

adapted from: Fake Ginger

(Printable Recipe)

1 Lb. ground turkey or beef

1 pkg. taco seasoning

1 can mild Rotel (diced tomatoes with green chiles)

4 c. water or low-sodium beef broth

2 c. small pasta

2 Tbl. butter

2-3 Tbl. flour

1 c. milk

1 1/2 c. Cheddar cheese, grated

salt and pepper, to taste

chopped cilantro, for garnish, opt. 

Brown ground meat in large saucepan over medium heat.  Add taco seasoning, undrained Rotel, water or beef broth and uncooked pasta and bring to a boil.  Reduce heat and cover.  Simmer 12-14 minutes or until pasta is tender, stirring occasionally.  If the liquid has all been absorbed and the pasta is still not done, add more liquid.  

In a separate saucepan, melt butter; add flour and stir until a thick paste forms.  Cook a few minutes to allow the flour flavor to cook out, stirring occasionally.  Slowly whisk in milk and stir until thickened.  Remove from heat and stir in the grated cheese until smooth.  Season with salt and pepper.  Pour sauce mixture into pasta and stir to combine.  Cook a few minutes or until reaches desired thickness.  Garnish with cilantro, if desired.  Serves 4.  

Chewy Butterscotch Brownies

I have had this recipe saved since last year!  I found it in a Better Homes and Gardens 2010 Holiday Baking magazine.  I love Holiday magazines!  They are just starting to appear in the stores for this season and I can't wait to pick up a few, even though I already have a million several, I still can't resist the new ones!  

So, I finally tried these bars!  They were very very tasty!  The bottom layer is made up of coconut, butter, pecans and sugar and when it bakes it becomes a chewy caramelized yummy concoction.  Then you have the chewy brownie, topped with toasted marshmallows and a caramel drizzle!  They are not too sweet at all and taste like the holidays!  They are a little messy to eat and I found them easier to eat with a fork than with my hands, so beware of that if you want to serve them at a party.  I wondered if they would taste as good if you spread the brownie batter on the bottom and then spread the coconut/pecan mixture over that and then topped with the mallows and caramel?  It would be easier to eat that way?  

Chewy Butterscotch Brownies

adapted from: BHG 2010 Holiday Baking Magazine

(Printable Recipe)

1/3 c. butter

1 1/3 c. shredded coconut

3/4 c. chopped pecans

2/3 c. packed brown sugar

1/2 c. butter, softened

1 c. packed brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

3 eggs

1/2 tsp. vanilla

1 1/2 c. all-purpose flour

1 1/2 c. small marshmallows

1/2 c. chopped pecans, opt.

caramel-flavored ice cream topping, opt.

Preheat oven to 350 degrees.  Grease a 9x13-inch baking pan; set aside.  In a small saucepan, heat 1/3 cup butter over medium heat until melted.  Stir in coconut, 3/4 cup pecans and 2/3 cup brown sugar.  Press mixture evenly onto bottom of the prepared pan; set aside.  In a large bowl, beat 1/2 cup butter with and electric mixer on medium speed for 30 seconds.  Add 1 cup brown sugar, baking soda and salt.  Beat until combined.  Beat in eggs and vanilla until combined.  Beat in flour until combined.  Stir in 1/2 cup of the marshmallows and the 1/2 cup pecans (optional).  Carefully spread mixture over coconut layer.  Bake for about 25 minutes or until top is evenly browned (center may jiggle slightly when gently shaken).  Increase oven temperature to 450 degrees.  Sprinkle with the remaining 1 cup marshmallows.  Bake about 3 minutes or until marshmallows are lightly browned.  Cool in pan on wire rack.  Cut into bars.  If desired, drizzle with caramel topping.  Makes 24 brownies.  

Jenn's Notes: My only changes are that I did not add pecans to the brownie batter and I added more marshmallows to the top than it called for.  I completely covered the top of the brownies with marshmallows!  The bottom layer was my favorite part!          

Cheeseburger Pizza

This might not be the prettiest pizza around, but it sure was yummy!  I love all kinds of pizza, but when it comes to homemade, I always find myself making the same two versions.  I branched out with this one and I am glad I did, because I really liked it and now I have three pizzas I can make all the time!  I made one batch of my fave pizza dough and I used half for this pizza and the other half for my fave cinnastix!  Dinner and Dessert with one batch of dough!  How easy is that?  I think this is a pizza both kids and adults will like.  A great way to please the whole family with one dish!  

Cheeseburger Pizza

adapted from: Big Book of Home Cooking
(Printable Recipe)

1 batch pizza dough

1/2 Lb. lean ground beef

14 1/2-oz can petite diced tomatoes, drained

1 1/2 c. shredded Cheddar cheese

1/4 c. green onions, chopped

melted butter

garlic powder

Brown ground beef in a skillet over medium-high heat; add desired seasonings (I added salt, pepper, onion powder, garlic powder and chili powder).  Drain any excess grease.  Roll out dough onto lightly floured surface (should be enough dough for two medium pizzas).  Transfer to baking sheet.  Brush dough with a little melted butter and sprinkle with garlic powder.  Spread tomatoes evenly over crust; sprinkle with beef, cheese and green onions.  Bake at 425 degrees for about 15 minutes or until crust is browned and cheese is melted.  

OR

Pizza Stone Directions (What I do):  Place pizza stone in cold oven.  Preheat to 500 degrees.  Sprinkle a little cornmeal over a pizza peel (this will help the dough slide off easily).  Place dough onto pizza peel and cover with toppings as described above.  Slide dough onto hot pizza stone.  Lower oven temperature to 425 degrees and bake until crust is nice and crispy (you don't want it burnt crispy, just nicely browned, so it will still be chewy), about 10-15 minutes.  

Jenn's Notes:  The original recipe uses a prebaked pizza crust, but homemade is so much better.  It also just cooks the ground beef plain, but I felt like it needed some seasonings, so I added salt, pepper, onion powder, garlic powder and chili powder.  I also added some diced green pepper, because I love that on my pizza!  I was worried that it wouldn't taste as good without pizza sauce, but trust me, I didn't miss the sauce at all.      


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