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Sharing recipes along with life lessons…because we all have to eat!

I will always post the full recipe for you purists (and the source if I know it) but I will also first tell you the things we change to make it edible for our family of picky eaters.

You feel free to make it your way and I’ll make it my way.

Our way: Canned chicken from Costco also works just fine when you don’t want to boil chicken. I eliminate green onions & broccoli (remember we especially don’t eat green vegetables). Pimento? Never bought it in my life. Sherry or wine…I don’t drink it and I don’t cook with it. I just add a little more half and half. I do get wild and buy a bag of julienne carrots and throw them in for color. Of course, this makes the kids squeal and pick them out.

This is one of my all-time favorite soup recipes. Easy to make and very hearty and filling. With a loaf of fresh bread, it makes a whole meal!

Wild & Creamy Chicken Rice Soup

• 4 boneless split chicken breasts
• 8 slices bacon
• 3 cans (14.5 oz) chicken broth
• 1 pkg (6 oz.) long grain & wild rice with seasoning packet
• 1/2 C carrots cut in julienne strips
• 1/2 C thinly sliced green onions
• 3/4 C broccoli flowerets
• 1/2 C butter or margarine
• 1/2 C all purpose flour
• 1/2 tsp pepper
• 2 C milk or half and half cream
• 1 Tbsp chopped pimento
• 1/4 C dry sherry, dry white wine, or white cooking wine
• 1 Tbsp chopped fresh chives

Simmer chicken in a covered saucepan in 1/2 C water until done. Drain, cut into chunks (about 2 cups); set aside. Cook bacon until crisp, crumble; set aside.

Combine chicken broth, rice, seasoning packet, carrots and onions in a large kettle or a stockpot. Bring to a boil, reduce head, cover and simmer 30 minutes. Add broccoli and simmer 10 minutes more.

Melt butter in a medium saucepan. Gradually stir in flour and pepper, cook one minute or until smooth, stirring constantly. Gradually add milk or cream and cook, stirring continually until thickened. Add milk mixture in broth mixture, stirring. Add chicken, crumbled bacon, pimento and wine. Heat gently, stirring often. Do not boil. If thicker than desired, thin with small amount of broth or cream. Garnish each serving with fresh chives. Serve with crusty bread or muffins. 4-6 main dish servings.

Recipe from Young ‘n Tender Brand Chicken Winning Taste Recipe Contest Carol Hodges, First Place Winner

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Sharing recipes along with life lessons…because we all have to eat!

We have been making these cookies for many years and they are sooooooooooooo good.

Then again if you don’t like malt (as in an ice cream malt versus an ice cream shake) you probably won’t like these as much as we do.

Our way: We make these exactly like the recipe says. No substitutions, no changes. We do use our favorite Pampered Chef small cookie scoop instead of the 2 inch balls so we get more cookies – they’re smaller but that just means fewer calories, right? But otherwise, when something is so right, we don’t mess with it…

Chocolate Malted Cookies

• 1 C butter-flavored shortening (crisco)
• 1-1/4 C packed brown sugar
• 1/2 C malted milk powder (original)
• 2 Tbsp chocolate syrup
• 1 Tbsp vanilla extract
• 1 egg
• 2 C all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1-1/2 C semisweet chocolate chunks
• 1 C milk chocolate chips

In a mixing bowl, combine the first five ingredients; beat for 2 minutes. Add egg. Combine flour, baking soda and salt; gradually add to creamed mixture, mixing well after each addition. Stir in chocolate chunks and chips. Shape into 2 inch balls; place 3 inches apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Cool for 2 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.

Taste of Home Grand Prize Winner, Teri Rasey-Bolf

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