Chicken & Rice Soup

On a cold day or when everyone is sick with the flu this is a fantastic soup to whip up. It makes a lot, so you can share or have friends over. I took 3 different recipes and made something my family will enjoy.

The measurements aren't exact, like any good soup recipe. Add more or take away as you like. (Rough measurements for my largest pot)

Oilve oil (good drizzle)

Onions- chopped (2-3 large)

Carrots- diced (I cheat- a bag of carrot sticks cut up) 

Celery- diced (I cut them pretty small- 4-5 stalks) 

Chicken broth/stock (knorr pods-6)

Rotisserie chicken (2 small or 1 large)

Wild rice (2 cups)

Water

Salt & Pepper

In a large stock pot add olive oil to the bottom, sautée the onions, add the carrots stir constantly, add in celery last. I cook the vegetables down as my family doesn't like crunchy veggies, but the flavor. Throw a little small and pepper. While that is cooking take your chicken and tear it up! I remove the skin. Shred and add to the pot. Once this is all done add the liquid and stock. Let it all come to a rolling boil and add the rice. Cover and let simmer, you can eyeball if it needs more liquid. Salt and pepper more if needed. Serve hot with crusty bread! Enjoy! 

Serves: LOTS! With leftovers! 

From: Poffs Kitchen

Momma's Apple Dumplins

My mother has all these amazing little tricks in the kitchen. She used to make these when I was younger and re-introduced them to Brent & I just after Philip was born. I found them once again while cruising thru Pinterest. They are super simple and will be sure to please everyone young and old.

2 Granny Smith Apples (cored & quartered)
Crescent Rolls
1 Stick Butter
Cinnamon & Sugar
1 Can Mountain Dew

Preheat oven to 350F.Take each piece of apple and roll it up in a crescent roll. Melt butter in a microwave safe bowl and add in 1/2 sugar and cinnamon, I just eye ball it, if you like a lot put in a lot. Place the rolled apples in a baking dish. Pour the butter/sugar mixture over the rolls and pour the can of Mountain Dew over the top. Bake for 30-40 minutes. Serve warm with ice cream!!

Makes 8 servings
From: Momma

Shortbread

Momma's little baby loves shortbread!

My all time favorite cookie, if you want to make me happy shortbread is always a good idea. It's so simple, and yet so wonderful! And really...it's mostly BUTTER! 

Have I mentioned I love butter?

I can't tell you when my love for shortbread began it might be one of my earliest memories...I love all kinds but my favorite will always be just plain shortbread.

I got this recipe from my Kitchen Bible (Better Homes & Gardens Cookbook) If you don't have one in your kitchen library get one! My dad bought mine for me as a wedding gift. It holds all of my mother's day cards I cherish it.

 

1 3/4 cup all purpose flour

3 Tblsp sugar

1/2 butter

 

Yup, that's it! I always fudge a bit on the sugar and generally double the recipe.

 



Preheat the oven to 325f. In a medium bowl combine the flour and sugar. Using a pastry cutter or fork if you don't have one, cut in buter till mixture looks like crumbs. Form the mixture into a ball and knead till smooth. For wedges, make on an ungreased cookie sheet, I use my stones, roll out dough into a 8in circle. Make a pretty edge, and cut into wedges. To make strips, on a lightly floured surface roll out into a rectange, and cut into 24 2x1 inch strips, bake 1 inch apart. For all cookies cook for 20-25 minutes.

 

To make chocolate shortbread add in cocoa powder, they will be lovely and a bit tart but chocolatey. You can also add in dried fruits and nuts as you wish.

 

Makes 24 cookies

From: The Better Homes & Garden Cookbook

a favorite of our house.

Tomato Grits

There isn't anything more wonderful than grits. Except grits a la Paula Deen!!! I discovered this wonderful dish while searching for 'Creole' night! I really love this dish, more than I should...maybe because it has nearly a pound of butter and cheese.

2 cups water

1 1/4 cups milk

1 tsp salt

1 cup quick cooking grits

1/2 cup + 1 Tblsp butter

1/3 cup sliced green onions

4oz Velveeta, cubed

1/4 tsp garlic powder

2 1/2 cups shredded cheddar cheese

1 (10oz) can Rotel

Preheat oven to 350 degrees F.

In a saucepan, bring the water and milk to a boil. Add salt and slowly add the grits and return to a boil, stirring constantly for 1 minute. Reduce, cover, and cook for 3 minutes. While stirring the grits add the 1/2 cup of butter and stir until butter is melted. Cover and cook for 3 to 5 minutes, or until the grits are thick and creamy. Remove from heat and set aside.

Using a skillet, saute the onions in the remaining tablespoon of butter for 1 minute. Add the Velveeta, garlic powder, 1 1/2 cups cheddar, and onions to grits, and stir until the cheese is melted. Add the tomatoes and mix well. Pour the grits into a greased (more butter!) 8x11x2-inch dish and bake for 40 minutes. Sprinkle remaining cheese over the top for the last 5 minutes.

From: Paula Deen

Makes: 8-10 servings