Broccoli and Chicken Noodle Soup

Broccoli and Chicken Noodle Soup is not a typical chicken noodle soup. The addition of cheese, milk, and half and half  give the soup a thick creamy consistency. This soup is especially delicious during the cold winter months. As you cook the soup, add more chicken broth if you like a thinner soup. If you have leftovers, you may want to thin the soup with a little chicken broth or milk to the desired consistency.

Broccoli and Chicken Noodle Soup

Cooking spray or oil
2 cups chopped onion
1 cup sliced mushrooms
1 garlic clove, minced
3 tablespoons butter
1/4 cup all-purpose flour
4 cups 1% low-fat milk
2 cups chicken broth made with 2 cups boiling water and 1 tablespoon Watkins Chicken Soup and Gravy Base
4 ounces uncooked vermicelli or spaghetti, broken into 2-inch pieces
2 cups (8 ounces) shredded low-fat cheddar cheese or light processed cheese such as Velveeta Light
4 cups (1-inch) cubed cooked chicken breast
3 cups small broccoli florets (8 ounces)
1 cup half-and-half
1 teaspoon Watkins Black Pepper
3/4 teaspoon salt

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray or a small amount of oil. Add onion, mushrooms, and garlic to pan; saute 5 minutes or until liquid evaporates, stirring occasionally.

Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour and cook 2 minutes, stirring occasionally.

Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly.

Add pasta to pan; cook 10 minutes. Add cheese and stir until cheese melts. Add chicken and remaining ingredients; cook 5 minutes or until broccoli is tender and soup is thoroughly heated. Serve immediately with crackers, crusty bread, or corn bread.

Makes 10 one cup servings.

Tip
Substitute egg noodles for the pasta.
Set aside some of the cheese to sprinkle on the bowls of soup as you serve them.

Eleisia
www.NotJustVanilla.com
www.EverydayNecessities.com

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Chocolate Dipped Peanut Butter Cookies


Did you know that today, January 24, is National Peanut Butter Day? I’ve seen several recipes for flour-less peanut butter cookies floating around and always wondered how their taste compared to my Peanut Butter Cookie recipe made with flour and shortening. I was pretty skeptical!

I chose this recipe for Chocolate Dipped Peanut Butter Cookies because it makes only 18 cookies. I didn’t want to bake a recipe that made dozens of cookies in case I didn’t like the cookies or they didn’t turn out as  described in the recipe. Well, for a recipe that uses so few ingredients, the taste is phenomenal. The basic recipe uses only three ingredients – creamy peanut butter, sugar, and one egg. I added a bit of vanilla to enhance the flavor. Most cooks have these three staple ingredients in their cupboard or pantry so whip up a batch of cookies any time, any day!

Be sure to use good quality fresh peanut butter since peanut butter is the main ingredient. The creamy peanut butter not only provides flavor but also fat for texture.

Chocolate Dipped Peanut Butter Cookies

1 cup creamy peanut butter
1/2 cup sugar
1 egg
1/8 teaspoon Watkins Vanilla Extract
2 squares semi-sweet chocolate or 1/2 cup semi-sweet chocolate chips
1/4 cup finely chopped unsalted or lightly salted peanuts

Heat oven to 325 degrees F.

Mix peanut butter, sugar, egg, and vanilla until blended. Refrigerate 30 minutes. Roll into 18 balls and then into short logs. Place on baking sheets. Flatten slightly and then press in crisscross pattern, with fork.


Bake 18 to 20 minutes or until lightly browned. Cool on baking sheets 5 minutes. Make sure you cool cookies before removing from baking sheet or they will crumble. Remove to wire racks; cool completely.

Melt chocolate in a small microwaveable bowl on HIGH for 1 minute or until chocolate is almost melted. Microwave 15-30 seconds more if necessary. Stir until chocolate is completely melted. Or melt chocolate in a double boiler over low heat. The warm water in the double boiler keeps the chocolate liquid enough for dipping. Partially dip cookies in chocolate; gently shake off excess chocolate. Dip cookies in nuts; place on parchment- or waxed paper-covered baking sheet. Refrigerate until chocolate is firm.

I also like these peanut butter cookies spread with homemade raspberry jam! So good!

Eleisia
www.NotJustVanilla.com
www.EverydayNecessities.com

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January is National Oatmeal Month – Oatmeal Chocolate Chip Bars

January is National Oatmeal Month. The New Year is time to get back to the basics, and oatmeal is one of the most simple, basic and nutritious foods you can eat. Eat cooked oatmeal with your favorite fruit and add-ins for a warm winter breakfast.

These melt-in-your-mouth Oatmeal Chocolate Chip Bars are wholesome and nutritious! If you prefer, substitute raisins for the chocolate chips.

3/4 cup (1-1/2 sticks) butter
1 tablespoon maple or maple-flavored syrup
1 teaspoon baking soda
1/2 teaspoon Watkins Cinnamon
1/8 teaspoon Watkins Nutmeg
2 cups quick-cooking or old-fashioned rolled oats
1 cup all-purpose flour
1 cup sugar
1/2 cup chocolate chips

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with Watkins cooking spray.

Melt butter over low heat on stovetop or in microwave and mix in the syrup.

In a large bowl, combine butter mixture, baking soda, cinnamon, and nutmeg. Mix well and let cool.

Add rolled oats, flour, sugar, and chocolate chips or raisins, if desired; mix well. Press dough into prepared baking dish.

Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Let cool 10 minutes then immediately cut into bars. When bars are completely cooled cut through them again.

 Eleisia
www.NotJUstVanilla.com
www.EverydayNecessities.com

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Egg and Bacon Cups

These Egg and Bacon Cups are a nice change of pace for breakfast. Each family member gets his or her own individual serving of toast, bacon, and egg cooked in a cup. The kids will enjoy putting together their own egg cup!

You might also try cooked, crumbled sausage instead of bacon. Add a sprinkle of Parmesan cheese or cheddar cheese.

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Watkins Sea Salt from Sea Salt Grinder
Watkins Pepper from Peppercorn Grinder

Preheat oven to 375 degrees F. Lightly butter or spray with non-stick cooking spray 6 standard muffin cups or ramekins.

With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. If you don’t have a 4 1/4- inch cookie cutter, cut a 4 1/4-inch diameter circle from a piece of paper or cardboard and cut around to make bread rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

In a large skillet, cook bacon until almost crisp. The bacon will continue to cook in the oven. Lay 1 bacon slice in each bread cup.

Crack an egg into a cup and then gently pour into bread cup over bacon. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes.

Run a small knife around cups to loosen toast cups. Sprinkle with cheese if you like. Serve immediately in ramekin or place on plate. Serves six. Serve with fresh fruit or a glass of orange juice.

Tips

  • Substitute Texas toast or biscuits for the bread.
  • Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. 

Eleisia

www.NotJustVanilla.com
www.everydaynecessities.com

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Stuffed Mushrooms

I made these stuffed mushrooms as an appetizer for Christmas Eve and they were a big hit!

Stuffed Mushrooms

20 fresh mushrooms
3 tablespoons butter
2 tablespoons finely chopped onions
2 tablespoons finely chopped red bell peppers
14 Ritz crackers, finely crushed (about 1/2 cup)
2 tablespoons grated Parmesan cheese
1/2 teaspoon Watkins Seasoning Salt
1/2 teaspoon Watkins Garlic Powder

Heat oven to 400 degrees F.

Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.

Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese and seasonings; spoon into mushroom caps. Place on baking sheet.

Bake 15 minutes or until heated through.

Tips

  • Use mushrooms with caps that are 1-1/4 inches to 1-1/2 inches in diameter. If mushrooms are larger you may need to increase stuffing mix.
  • Mushrooms can be stuffed several hours in advance. Refrigerate until ready to serve. Bake, uncovered, at 400 degrees F for 20-25 minutes or until heated through.
  • When preparing mushrooms for stuffing, use a melon baller to carefully scoop a little mushroom flesh from each mushroom cap after removing the stem. Then, use the melon baller to easily scoop the filling mixture into the mushrooms.

Wishing you a happy, healthy, and prosperous New Year!

Eleisia
www.NotJustVanilla.com
www.EverydayNecessities.com

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Holiday Greetings Card!

Greetings Moms in a Blog Friends! 

Wishing You and Your Family the Merriest of Holidays!

Happy New Year 2012!

View Your Christmas Card

http://www.jacquielawson.com/viewcardm.asp?code=3193256861222&ob=1&cont=1

Eleisia Whitney
Your Friend and Independent Watkins Associate

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Tips for Holiday Eating

I was reading an article about tips for holiday eating and I found several helpful tips. The tip that jumped out at me was this one.

“Ignore the outdated advice that you should eat before you go to a party so you won’t be tempted. That’s absurd! You want to be hungry enough to enjoy your favorites. Pace your eating prior to the event so you’ll be hungry but not famished at mealtime.”
 
You’ve been invited to a one-time a year holiday celebration where the hostess or host has spent a great deal of time and money to prepare delectable food for their guests. Why would you want to eat just before the event so that you won’t be hungry enough to enjoy your favorite foods? Plan to go hungry but not famished so that you enjoy every taste-tempting delight!
 
Quote from 15 Tips for Guilt-Free Holiday Eating
by Michelle May, MD
 
Wishing you the Merriest of Christmases and a Happy New Year! 
Eleisia

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Snowball Surprise Cookies

Snowball Surprise Cookies without the surprise are similar to other cookies known by a variety of names. This year I decided to add a surprise in the center of each cookie. I made some with a Hersheys Kiss, some with a dried cherry, and some with an almond surprise.

Snowball Surprise Cookies

1 cup (2 sticks) butter, softened
1 cup powdered sugar, divided
1 teaspoon Watkins Vanilla
2 cups flour
1 cup finely chopped pecans
Your choice of dried cherries, dried cranberries, pecan halves, almonds, Hershey’s kisses

Preheat oven to 350 degrees F. Beat butter, 1/2 cup of the powdered sugar and the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour and pecans, beating on low speed after each addition until well blended.

Shape dough into 1-inch balls with a dried cherry, dried cranberry, pecan half, almond, or Hershey’s kiss in the center. Place, 1-1/2 inches apart, on ungreased baking sheets.

Bake 14 to 15 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on baking sheets. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated; place on wire racks. Cool completely. Store in tightly covered container at room temperature.

Tip
Use a blender or food processor to finely chop the pecans. Do not overprocess them or you’ll end up with nut butter!

Merry Christmas!

 

Eleisia

http://www.NotJustVanilla.com
http://www.EverydayNecessities.com

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Create Main Course Magic – Exciting Holiday Leftovers Are Waiting In The Wings

Your leftovers don’t have to be a reheated repeat of last night’s dinner. You can take your leftovers in a whole new direction by thinking about them in a whole new way. It’s a challenge to arrange your leftovers into a main course without getting bored, but it can be done. Let’s take a look at how to serve up a follow-up meal with as much excitement as the first time around.

Spicy Moves

Trying to remake your leftovers into a main dish can seem pretty overwhelming at first. But, just like cooking a dish the first time, often the end result depends on the spices and seasonings. Take a look in your spice cabinet and you’ll probably see a dozen or more ways to perk things up again. Open your refrigerator and look at the different mustard, salsas, hot sauces, vinegars, and other ingredients that can add new life to your leftovers.

Leftover green bean casserole can be given a new Asian inspired direction. Heat with teriyaki, soy sauce, and maybe a little sesame oil, toss with bean sprouts and chopped water chestnuts and wrap in wontons or serve over cooked rice. Instead of just using your leftover turkey in another casserole remake classic, marinade cut up chunks Cajun style in a little cumin, cayenne pepper, thyme, hot sauce, smoked paprika and a bit of oil and vinegar and you have a faux-andouille sausage that you can add to gumbo or jambalaya. Think of the seasonings you like in other meals and take your leftovers for a trip to that side of the taste palate.

Put On a Fresh Face

Leftovers are often unappreciated as a replayed main course because the dishes just don’t have the pizazz they did the night before. One of the reasons is that chilled foods can lose their color, aroma, or texture. It is important, if you want to successfully use your leftovers as a main course, to recreate the appeal in new ways.

If mashed potatoes are on the menu two days in a row, using the leftovers the second night takes some planning. The first night you may want to have smashed potatoes instead. Just light smash the potatoes with a hand-held masher with butter, salt and pepper and serve. These rustic potatoes are very appealing the first night, but boring the second. For the repeat, throw the potatoes in a bowl, add room temperature cream cheese, a touch of sour cream, more butter, and even some chopped chives, then whip with an electric mixer until fluffy. Blending in fresh herbs with leftovers that have lost their appeal overnight in the refrigerator is often all it takes to bring back the excitement of your favorite dishes.

Costume Change Time

It is believed that almost 80% of a dish’s enjoyment comes from senses other than taste, like aroma and look. If you take the time to make your dish look appealing and smell divine, it will usually taste better, too. This is especially important for leftovers since you have already experienced the flavors and your palate could get bored if repeated.

When you dish up that leftover piece of turkey, is there a pleasing aroma that makes you anxious to enjoy it? The sage, onion, and garlic from the first night’s dinner has probably faded in the refrigerator. A blend of these seasonings will make the turkey taste better, or try a totally different blend of aromas. Does a slice of turkey laying flat on a plate look tasty? Maybe not. But, that same turkey could look scrumptious in thin strips tossed in a salad with cheese, fruit, nuts, and crunchy greens. The turkey might in fact have the exact same flavor as it did the first time it was served, but the appearance makes it taste better to you. A variety of color, textures, heights, and aromas can, and does, make your leftovers taste better the second time around.

There are lots of ways to turn your leftovers into a great main course the second, third, or even fourth time around. It takes imaginative seasoning, creative construction, an eye for style, and a nose for all the fabulous aromas that cooking has to offer. Does that sound like a tall order? It really isn’t, all it takes is experimenting with what you already know to find the talent waiting in the wings!

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Orchestrate The Repeat Meals – Casting The Players For Your Holiday Leftovers

When you are counting on leftovers to make your meals for the next day or two, it is important to actually try to shoot for certain dishes, ingredients, and the amounts you’ll need to produce your meals. Here are some great reminders so you can plan for the leftovers you need for the meals after the feast is over.

Plan to Increase Your Production

You know it is going to happen. Certain leftovers disappear faster than others, some even before they get a chance to cool off in the refrigerator. If you know this is going to happen, because it’s happened year after year, then plan ahead. Assume your family will gobble up what they have in the past, and just make more. That way you can put away enough for your leftover meals and you and your family can help themselves to the rest.

If one of your favorite casseroles is scalloped potatoes and ham casserole, and the ham seems to disappear into sandwiches the day after the feast, then by all means, make a bigger ham, or even two smaller hams. Since you have the oven going anyway, why not cook two; one for your holiday dinner and one for leftovers. That way your family can devour the leftover ham and you’ll have another supply to turn into your casserole.

When the stuffing disappears from the turkey the first night, it can be disappointing the next day when you’re looking to make those wonderful deep fried cheese stuffing sausage balls. So, while you’re working on one batch of stuffing for the bird, make a second batch and put it in a casserole dish. You’ll now have enough stuffing leftover for your treat the next day.

Plan to Have the Right Extras

Along with the amount you need to create meals with your leftovers, comes the actual ingredients you’ll need to put your favorite leftover meals together. Not all flavors work well with others, and not all ingredients compliment certain dishes. If you plan out the meals you want to prepare with your holiday leftovers, you can tweak the dishes themselves so they fit in with your plans.

For instance, if you want to fill the freezer with little stuffed muffin cups, you’ll have to decide what you want to stuff them with. A simple mixture of chopped turkey and stuffing will mean you need leftovers of both. Not only will you want enough turkey and stuffing, but you’ll need to consider the type of stuffing you make for your holiday meal. Will it work in your stuffed muffin cups? If you’re making an apple walnut stuffing, or an oyster stuffing, it may not be the right ingredient for your stuffed muffin cups.

You can see how planning how your dishes will translate into your leftover meals is important. If cranberry citrus glazed pork tenderloin is on the menu the following day, you will want to be sure to have cranberry orange relish on the menu. If you’re choosing between corn or broccoli for your holiday meal, and cheesy broccoli soup is on the menu the next day, then by all means choose the broccoli. Of course, if you plan on making corn chowder, too, then make corn along with the broccoli and you’ll have what you need for your leftover meals.

If you don’t plan your leftover dishes ahead, there is no guarantee that you will actually have any of the leftovers there when you need them for your next dish. Or, you may be looking at your marshmallow, brown sugar, walnut, and maple syrup sweet potato casserole and realize that your plan to make savory sweet potato soup just went out the window. Yes, casting the players for your holiday meal means planning the right amount, and the right type. This will help ensure that the repeat performances are big hits, just like the original!

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