Homemade Cream of Chicken Soup

4 c. chicken broth

1½ cups milk

¾ cup flour

 ½ tsp. onion powder

 ½ tsp. garlic powder

½ tsp. black pepper

 1 tsp. salt

1. Combine the chicken broth and ½ cup of the milk in a large saucepan. Bring to a low boil.
2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

Pioneer Women Salsa

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
 

Put all ingredients into a blender and pulse to desired consistency.

Chocolate Sour Cream Bundt Cake

Put ingredients in a sauce pan and heat to melted.

Set aside.

1 c. unsalted butter

1/3 c. cocoa powder
1 tsp. salt
1 c. water

 Then in a separate bowl whisk together:
2 cups flour
1 3/4 c. sugar
1 1/2 tsp. baking soda
2 large eggs
1/2 c. sour cream

 1 tsp. vanilla

Then add the melted chocolate mixture and stir together. 

Pour into greased bundt pan. 

Bake at 350 for 40 mins. 

Cool and dump onto plate then drizzle with glaze.

For the chocolate glaze:

1/2 c. chocolate chips
1 1/2 T. corn syrup (or agave nectar)
1/2 c. heavy cream
1 1/2 T. sugar

Orzo Pasta Salad

12 ounces orzo pasta 

6 cups chicken broth  

2 cups grape or cherry tomatoes, halved 

4 tablespoons thinly sliced chives or green onions 

3 tablespoons chopped fresh basil 

1 cup arugula or baby spinach, coarsely chopped 

Salt and pepper to taste 

1 cup feta cheese, crumbled 

½ cup pine nuts, toasted (heat them in a dry skillet over medium-low heat, tossing often until golden)

 1/4 cup red wine vinegar 

2 tablespoons fresh lemon juice  

1 teaspoon honey 

1/3 cup olive oil

Cook Pasta and add all the ingredients. Make the Dressing and pour over the pasta! Yum!

Ice Cream Crunch Bars

2 1/2 c. rice krispies
1 c. chopped pecans
1 1/2 c. shredded coconut
3/4 c. brown sugar
  A few shakes of cinnamon
1 stick butter, melted

 1/2 gallon vanilla ice cream

Mix all ingredents together and dizzle with melted butter. 

Mix that and put into a 9x13 pan. Bake in a 300 degree oven for 30 mins

stirring half way through cook time. 

As the mixture cooks line another 9x13 pan with foil.

When mixture is toasted and done.

Put half of it onto the foil and press.

Top with ice cream evenly.

Then put the remaining mixture on top.

Press it down good and freeze.

Serve plain or with strawberry, chocolate or caramel topping!

Smore Bars

1 (12 oz.) box of Golden Grahams
1 bag (2 c.) chocolate chips
3/4 c. light Karo syrup
4 T. butter
1 tsp. vanilla
3 c. mini marshmallows

 

Melt chips, karo, butter and 

2c. of marshmellows 

in a sauce pan.

After it's all melted add the 

last cup of marshmellows and stir

just barely melting.

Pour in box of cereal.

Stir until all combined.

Pour into a 9x13 pan!

Cool and Enjoy!

Deep Dish Chocolate Oatmeal Cookie Bars

Cookie Mixture

 

Mix together:

 2 sticks butter

2 eggs

2 1/2 c. flour

1 tsp. soda

1 tsp. salt

2 c. brown sugar

2 tsp.vanilla

1/3 c. milk

3 c. oatmeal

Chocolate

In a saucepan:

1 can eagle brand

1/3 c. butter

1 tsp. vanilla 

2 c. semi sweet choco chips

Spread 3/4 of the cookie mixture in a 9x13 pan.

Pour chocolate on that and then 

spread remainingcookie mixture on top. 

Bake at 350 for 25 minutes.

Let cool and cut into bars!