Chicken Noodle Soup

Chicken noodle soup isn't something that I was taught how to make. I just started making it and adjusting it over time. And eventually I started using real ingredients instead of powdered ingredients. Every time I make chicken noodle soup, the recipe probably varies. Everything I put in is pretty much "to taste", so the recipe that I include below isn't really a recipe. Use it as a guideline.

You can use any chicken for this; I generally use boneless chicken breast. Using chicken still on the bone will provide more flavor. I also tend to add way too many noodles. The noodles absorb liquid after the package recommended boiling time, so keep that in mind. You can also use chicken broth instead of bouillon. And you can easily adjust the recipe to make a smaller amount!

Chicken Noodle Soup
10 C water + bouillon to make it into chicken broth
Salt & pepper "to taste"
1/2 to 1 pound chicken breast
1/2 onion, chopped
2 garlic cloves, minced
1 C carrots, sliced
1 C celery, sliced
1 1/2 C noodles (I used stars!)

Boil the chicken in the water/broth. Add the salt and pepper.

While the chicken is boiling, chop up the onion and garlic. Add it to the boiling water.

Slice up the carrots and celery. Add these to the boiling broth.

When the chicken is cooked all the way, pull it out of the broth.. Shred the chicken and then return it to the pot. I usually shred the chicken using two forks.

Add the noodles. Let boil for the recommended amount of time. Reduce the soup to a simmer. Let simmer for a while.

Enjoy!

1.5qt Slow Cooker Applesauce

I was given a 1.5qt slow cooker for Christmas. It is tiny and cute, but I have no idea what to make with such things. I spent a while searching for recipes the other day, and I found one for applesauce! I never thought I could be so excited to make applesauce, but yes... applesauce! This is very easy to make and just cooks overnight. You can keep the applesauce in the fridge for up to 2 weeks as well. I may never buy applesauce again.

Applesauce
4 or 5 baking apples
1/4 C water
1/2 to 1 t cinnamon
1/4 to 1/2 C sugar

Wash and peel the apples.I used Cortland apples.

Cut them into cubes or chunks and toss them into a clean 1.5qt slow cooker.

Pour in the water. Sprinkle with cinnamon. Add the sugar. (Cinnamon and sugar amounts are "to taste".)

Turn the slow cooker on low and let cook for 8-10 hours. I stirred it a few times. The applesauce will be chunky. If you prefer thin applesauce, smash down the chunks or use a food processor.

Enjoy!

Banana Chocolate Chip Bread

I'm still adjusting to the transition from an electric oven to this gas oven. I think the temperature is a bit off... I need to buy an oven thermometer to confirm my guess. The reason that I think the temperature is off is that I slightly burnt the banana bread I made today.

I added chocolate chips to half of the batter (1/2 cup of chocolate chips). Banana bread with chocolate chips is a delicious thing. I advise you try it. It probably tastes better not burnt.

I'll start posting new recipes once I figure out how to not burn things!

New Kitchen

I had to patiently wait nearly a week before I could bake after moving. The oven wasn't lighting, so it couldn't heat up. Can't really do much with a cold oven. So these are the first cookies in my new kitchen. The first thing I have baked here, actually. Peanut butter cookies! 

I need to work on the lighting for pictures. The lighting right now is awful, but I don't care too much. I can use the oven! 

I have a decent amount of counter space, which is nice. And a shiny new mixer.

The mixer mixes quite well.

The dough is also nice.

I need some cookie sheets, but this worked out okay with the parchment paper.

I hope to update more often now that I should have more time to bake! 

Chex Muddy Buddies

Chex muddy buddies are something we used to make a lot. I would always stray from the directions a bit and add a lot more vanilla and powdered sugar than the recipe called for. You can find this recipe on pretty much any box of Chex cereal. I prefer to make it with the rice Chex.

Chex Muddy Buddies

1/4 C butter

1/2 C peanut butter

1 C chocolate chips

1 t vanilla

9 C Chex cereal

1 1/2 to 3 C powdered sugar

Place the Chex cereal into a large enough bowl. I used a 1.5 quart storage bowl (with a lid!). A lid is important.

Place the butter, peanut butter, and chocolate chips into a small sauce pan. Melt them together over medium heat, stirring frequently at first and constantly near the end. Don't burn the chocolate! 

Remove the pan from the heat and add the vanilla. I usually add double the amount of vanilla, but I rarely measure vanilla. Too much hasn't been a bad thing yet.

Pour this mixture onto the the cereal.

Stir it up a bit. Eventually get frustrated that you are breaking the cereal too much. Place the lid on the container and shake it for a bit. It is nearly impossible to get the cereal evenly coated, so don't worry about it. 

Remove the lid and pour the recommended 1 1/2 C powdered sugar on top of the coated cereal.

Replace the lid and shake for a bit. Flip the container upside-down in an attempt to evenly distribute the powdered sugar. This won't be coated enough. See? You can still see the chocolate coating; it's ridiculous.

Add some more powdered sugar and repeat the shaking process. Now it looks better.

Occasionally shake the container as the coated cereal cools to room temperature. You can eat this immediately after coating and continuously over the next few days. Everyone will be aware that you consumed some of this delicious mess, because spots of powdered sugar will be all over your shirt.