Old-Fashioned Chicken Noodle Soup

Happy New Years!! I really feel like I should be posting something with like a “New Year” theme, but to be honest, I just got done putting my Christmas decorations away and haven’t made anything particularly for the occasion. But, if you are looking for a fun recipe for a party tonight, you could always make these…

Firework Cupcakes!! I made these for The Forth of July, but you could apply the same principle, just change the colors. They are actually a lot easier then they look, and I think they turn out so stinking adorable. For a step by step tutorial on how to make these, click here.

Other then that, no themed recipe today, but an awesome recipe to start off my cooking resolution. Growing up, my mom would always make us homemade chicken noodle soup. So in the winter I have to have it. It’s like the ultimate comfort food when the weather is cold, but is so easy to make and so delicious. This recipe does make a lot, but this is one of those soups that is better the day after you make it, so you’ll want left overs. Enjoy!!


Old-Fashioned Chicken Noodle Soup
     1 rotissory chicken or 2-3 cooked chicken breasts
     3 32 ounce cartons low sodium chicken broth
     2 14.5 ounce cans peeled diced tomatoes (in juice)
     1/2 teaspoon dried thyme
     1 1/2 teaspoon dried parsley flakes
     1/2 teaspoon black pepper
     1 bay leaf
     2 large potatoes, cubed

     2 large carrots,  peeled and sliced
     1 12 ounce package Reames Homestryle Egg Noodles

     1 tablespoon butter
     1 cup celery, chopped
     1/2 cup green onion, chopped
     1 garlic clove, minced
     1 teaspoon black pepper
     1-2 teaspoons garlic salt, per taste

Shred chicken and set aside.

In a large pot add chicken broth, tomatoes (including the juice of one can), thyme, parsley, 1/2 tsp black pepper, and bay leaf. Bring to a rolling boil. Then add potatoes, carrots, noodles. Lower heat to bring broth to a simmer, cover and cook for 30 minutes.

While cooking, add butter, celery, and onion to a medium saucepan.

Cook over medium-high heat until green color starts to brighten and vegetables start to look translucent. About 3 minutes. Take off of heat and set aside.

Once soup mixture has finished cooking add chicken, celery/onion mixture, and garlic.

Simmer for a couple minutes longer. Turn off heat and add remaining black pepper and garlic salt.

Serve with warm rolls if desired.

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A Food Snots Original.

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Chocolate Marshmallow Fudge

Is everyone ready to start a new year yet? I’ve been trying to get everything clean and in there places, which includes my recipe archives. These are my last two recipes that have been just sitting on my computer begging to get posted. So these will be my last posts before applying my New Years resolution to my recipes. Goal: Perfect my cooking skills and start cooking new dinner recipes on a regular basis. But!! Don’t fret all you goodies fans. I will still be giving myself permission to bake, at least once a week, but I really want to post a lot more dinner recipes. So lots of yummies coming in the future (just maybe a lower calorie version of it).


All this New Years resolution talk has got me curious though. If you feel up to sharing… What are your resolutions for the year of 2012? Mine are, 1) Obviously, cooking more instead of baking. 2) Running this Ragnar (which my leg just got bumped up to 22.6 miles… yeah, I’m a little nerves.), but along with that, actually maintaining staying in shape, and maybe running a 1/2 marathon. I really haven’t committed to that one whole heartedly yet. But we’ll see. 3) This is probably a little unrealistic, but I would really love to get down to 120-125 lb. Which means, after all of this holiday pigging out, I have 10-15 pounds to go. And last but not least. 4) I really wanna strengthen my relationship with my Heavenly Father. I have really let slide my scripture study, prayers, etc. So, those are my goals. Wish me luck.

Oh and by the way these fudge recipes are amazing!! Love love love love love them!!! This Chocolate Marshmallow Fudge is seriously one of the best chocolate fudge recipes I’ve ever had. It’s a little hard to work with unless it’s cold cause it doesn’t set as firm as traditional chocolate fudge, but it melts in your mouth and has such an amazing flavor. It’s simply amazing, and the Marbled Orange Fudge taste exactly like a orange cream popsicle. Yum!! Enjoy and Happy New Year!!


Chocolate Marshmallow Fudge
     1 1/2 cups toasted and roughly chopped pecans or walnuts
     1 can (5 ounces) evaporated milk
     4 tablespoons unsalted butter
     2 cups granulated white sugar
     1/4 teaspoon salt
     1 7-ounce jar marshmallow cream
     2 cups semisweet chocolate chips
     1 1/2 teaspoon pure vanilla extract

To toast nuts: Preheat oven to 350 degrees F and place rack in center of oven. Place the pecans or walnuts on a baking sheet and tast the nuts or about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Marshmallow Fudge: First line the bottom and sides of an 9 x 9 x 2 inch pan with aluminum foil.

Pour the evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 1/2 – 3 quart saucepan. Place over medium heat and with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. (During this time it will caramelize slightly and if you test the mixture after 5 minutes with a candy thermometer it will read between 230 – 234 degrees F.)

Remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth (can use a wooden spoon or a wire whisk). Stir in the toasted nuts and vanilla extract. Immediately pour the fudge into the prepared pan and smooth the top. Let stand at room temperature until cool.

Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Yield: about 81 – one inch pieces of fudge.

Printable Recipe

Recipe from JoyofBaking.com.

Marbled Orange Fudge

Is everyone ready to start a new year yet? I’ve been trying to get everything clean and in there places, which includes my recipe archives. These are my last two recipes that have been just sitting on my computer begging to get posted. So these will be my last posts before applying my New Years resolution to my recipes. Goal: Perfect my cooking skills and start cooking new dinner recipes on a regular basis. But!! Don’t fret all you goodies fans. I will still be giving myself permission to bake, at least once a week, but I really want to post a lot more dinner recipes. So lots of yummies coming in the future (just maybe a lower calorie version of it).

All this New Years resolution talk has got me curious though. If you feel up to sharing… What are your resolutions for the year of 2012? Mine are, 1) Obviously, cooking more instead of baking. 2) Running this Ragnar (which my leg just got bumped up to 22.6 miles… yeah, I’m a little nerves.), but along with that, actually maintaining staying in shape, and maybe running a 1/2 marathon. I really haven’t committed to that one whole heartedly yet. But we’ll see. 3) This is probably a little unrealistic, but I would really love to get down to 120-125 lb. Which means, after all of this holiday pigging out, I have 10-15 pounds to go. And last but not least. 4) I really wanna strengthen my relationship with my Heavenly Father. I have really let slide my scripture study, prayers, etc. So, those are my goals. Wish me luck.
Oh and by the way these fudge recipes are amazing!! Love love love love love them!!! This Chocolate Marshmallow Fudge is seriously one of the best chocolate fudge recipes I’ve ever had. It’s a little hard to work with unless it’s cold cause it doesn’t set as firm as traditional chocolate fudge, but it melts in your mouth and has such an amazing flavor. It’s simply amazing, and the Marbled Orange Fudge taste exactly like a orange cream popsicle. Yum!! Enjoy and Happy New Year!!

Marbled Orange Fudge
     1-1/2 teaspoons plus 3/4 cup butter, divided
     3 cups sugar
     3/4 cup heavy whipping cream
     1 package (10 to 12 ounces) vanilla or white chips
     1 jar (7 ounces) marshmallow creme
     3 teaspoon orange extract
     12 drops yellow food coloring
     5 drops red food coloring

Grease a 13-in. x 9-in. x 2-in. pan with 1-1/2 teaspoons butter. In a heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth. Remove 1 cup set aside.

Add orange extract and food coloring to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yields: about 2-1/2 pounds.

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Recipe from Taste of Home’s Halloween Party Favorites.

Fiddle Faddle Popcorn

I really wanted to get this recipe posted before Christmas, but since New Years is just around the corner, I guess all is not lost. Speaking of Christmas, how was everyones Christmas? What did you get? K, so not to brag, but I had the best Christmas!! I got the Cuisinart Ice Cream maker I have wanted forever. And I got a new cookbook. Always a great gift!!

And I got this little guy! He is such a sweet heart!! I’m gonna name him Tater, like as in tater tots. I know what your thinking. “Your even gonna name your dog after food?” No, I’m not naming him after food, it’s more of a coincidence. I swear!! No I’m not in denial, ahem. Anyways!! Isn’t he cute! Potty training is gonna be a huge job, but that’s ok.

We also went up north, where it was both cold and snowy!! Loved the snow, not so much the cold, but we had so much fun sledding and playing in the snow.

Here’s my baby all bundled up. We kept laughing that he looked like the little brother off of “A Christmas Story”. The one that says, “I can’t put my arms down.” I wanted to get a picture like that with his arms sticking straight out, but he wouldn’t cooperate. What do I expect from my little tank. Gotta love him.

Then, last but not least, here were my kiddo’s in their Christmas pajamas on Christmas Eve. So yeah, it was a good Christmas 🙂 Hope you guys all had an awesome holiday too!!

Oh, and this recipe. Can’t forget this recipe!! This is awesome! It’s one of the recipes my mom has kept and made over the years and it is to die for. It’s not quite like a caramel corn, but it kind of is. It’s hard to describe the taste, but it’s amazing. And it doesn’t matter what kind of nuts you use. I recommend either pecans, walnuts, peanuts, or if you are feeling especially experimental you can do cashews. You’re gonna want to add about 1 to 1 1/2 cups, depending on your taste. I like cashews cause they are really soft and they just taste so dang good. But choose your favorite!! Enjoy!

Fiddle Faddle Popcorn
1 cup sugar
2/3 cup light corn syrup
1 cup butter (2 sticks)
1 teaspoon vanilla extract
5 quarts popcorn, popped
1-1 1/2 cups nuts, optional

In a medium saucepan combine sugar, syrup, and butter. Bring to a boil, and boil for 3 minutes. Remove from heat and add 1 teaspoon vanilla extract.

Slowly pour over popped popcorn and nuts (if desired). Quickly stir hot syrup mixture into popcorn until evenly covered. Cool and serve.

Printable Recipe

Recipe source unknown.

Peppermint Candy Cane Brownies

Merry Christmas everyone!! Well, technically Christmas Eve, but same difference. This post is way overdue. I meant to post this two days ago, but we traveled up north, and although I did bring my computer to edit photos and post, I could not connect to my sisters internet. I think it was cause it was snowing none stop since we got there, but who knows. I will say this though, I am so happy to be back in Gilbert where our normal during the day is in the 50-60, instead of 12-15 degrees. Brrr!!!

Anyways, I really wanted to get this recipe in by Christmas cause it is so delicious and so stinking cute!! The bottom is a super moist brownie, which you could substitue for brownie mix if you want something a little easier but gorgeous 😉 The middle is a peppermint frosting, and then covered with chocolate and crushed candy canes. Yum, right!? It’s amazing!! Hope everyone has an amazing Christmas and as always, Enjoy!!

Peppermint Candy Cane Brownies

Brownies
4 squares unsweetened chocolate (4oz)
1 cup butter (2 sticks)
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
Frosting
2 cups powdered sugar
4 tablespoons butter, softened
1 1/2 teaspoon peppermint extract
1 tablespoon milk
pink food coloring
Chocolate Glaze
6 oz (about a cup) semi-sweet chocolate chips
6 tablespoons butter
Additional
1/2 – 1 cup crushed candy canes (use Bob’s not Spanglers)

Preheat oven to 350 degrees. Roughly chop baking squares so they’ll be easier to melt, then place them in a microwave-safe bowl along with the 2 sticks of butter (cubed).

Melt in 30-45 second intervals,  stirring in between, until melted and smooth. Set aside.

In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy.

Add sugar and vanilla and beat to combine.

Then add in the melted chocolate butter mixture.

Mix until just combined.

Combine flour and baking powder and whisk into brownie batter by hand until just combined.

Pour into a lightly greased 9×13 pan. If you want to make the job much easier, line your pan with foil first.

Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier).
Next layer is the frosting


Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more.

Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze
Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread over top of brownies (spread quickly to prevent melting frosting).

Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before serving. Cut into squares and serve.
Recipe from Our Best Bites.

Slow Cooker Texas Pulled Pork

Hey everyone!! I’m kind of starting my New Years resolution early. It’s probably obvious by now that I love to bake, I really like to cook, but I absolutely love to bake. But this year I really wanna work on cooking more. I feel like the more you do something, the easier it becomes, and the more you will enjoy it. So, this year I really want to perfect my cooking skills.

Not that I wont be posting tons of yummy desserts, cause it’s kind of my thing 😉 But, my goal is to post  at least two new dinners a week. So here is the first of hopefully many delicious dinners to come.

I love barbecue!! So this recipe is right up my alley. I did make it a little differently though. I prefer to cook my meat on low for 10-12 hours, rather then on high for 5-6 hours. I usually start my meat the night before, like I said on low, and then it just falls apart by 2pm the next day. You just have to be sure to check the liquid the next morning. Sometime you’ll need to add more water, just to prevent the roast from dry out. But this recipe is super simple!! And delicious!! Enjoy!!

Slow Cooker Texas Pulled Pork
     1 teaspoon vegetable oil
     1 (4 pound) pork shoulder roast
     1 cup barbecue sauce
     1/2 cup apple cider vinegar
     1/2 cup chicken broth
     1/4 cup light brown sugar
     1 tablespoon prepared yellow mustard
     1 tablespoon Worcestershire sauce
     1 tablespoon chili powder
     1 extra large onion, chopped
     2 large garlic cloves, crushed
     1 1/2 teaspoons dried thyme
     8 hamburger buns, split
     2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.

Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.

Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.

Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns. After assembling sandwich, top meat with additional barbecue sauce if desired.

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Recipe from allrecipes.com

Spanakopita Triangles

7 days till Christmas!! Wow, where did the year go? I hate saying this cause it makes me sound old, but, it seriously feels like my kids just started school. Craziness!! Luckily, I finished my shopping and wrapping. So this week I’m back to cooking.

I made these for my friends graduation party this week and they turned out really yummy. Kind of spinachy, but the cheese softens the bitter spinach taste. And the phyllo dough adds a really yummy flaky crunch. Different, but still really yummy. Would be a great party appetizer to contrast all the sweets. Enjoy!!

For the Filling
     2 lb. fresh spinach (about 3 bunches), washed, dried, trimmed, and coarsely chopped
     3 tablespoons extra-virgin olive oil
     1 bunch scallions (about 3 ounces or 10 small), white and light green parts only, trimmed and finely chopped
     2 cups crumbled feta cheese (10 ounces)
     1/2 cup finely grated Greek kefalotyri cheese or Parmigiano-Reggiano
     1 tablespoon dill
     1/4 teaspoon freshly grated nutmeg

For Assembly
     18 sheets of phyllo dough, thawed
     4 tablespoons unsalted butter, melted
     2 tablespoons extra-virgin olive oil

Heat a large saute pan over medium high heat. Add a few large handfuls of the spinach and cook, tossing gently with tongs.

As the spinach starts to wilt, continue adding the rest a few handfuls at a time. Cook until all the spinach is wilted and bright green, about 4 minutes. With a slotted spoon, transfer the spinach to a colander set in a sink. Let cool slightly and squeeze with your hands to extract as much of the remaining liquid as you can.

Wipe the pan dry with a paper towel. Heat the oil in the pan over medium heat. Add the scallions and cook until soft and fragrant, about 4 minutes.

Stir in the spinach, turn off the heat, and let cool for 5 minutes. Then stir in the cheeses, dill and nutmeg and mix thoroughly.

Preheat oven to 350 degrees F. In a small bowl, mix the butter and olive oil. Separate out 3 sheets of phyllo and keep rest covered to avoid drying out. Brush each sheet with butter mixture and lay on top of the another (buttered side up).

Cut into equal thirds lengthwise.

Spoon a little filling, about 2 tablespoons, on the end and fold at an angle to form a triangle.

Continue folding to enclose the filling until you reach the end (like how you would fold a flag).

Assemble on a baking sheet and brush the tops lightly with butter mixture. Bake triangles for 20-25 minutes or until the pastry is golden brown.

Printable Recipe

Altered recipe from Fine Cooking Pies, Crisps & Cobblers.