Hello Little Punkin'

Pumpkin Bars
from Better Homes & Gardens Cookies, Cookies, Cookies

2 c. all-purpose flour
1 1/2 c. sugar
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cloves
1 16 ounce can pumpkin
1 c. cooking oil
4 beaten eggs
1 c. chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)

1. In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves. Stir in the pumpkin, cooking oil, and eggs till thoroughly combined. If desired, stir in the walnuts.
2. Spread batter into an ungreased 15x10x1-inch baking pan.
3. Bake in a 350 degree oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
4. Frost with Cream Cheese Frosting or sift powdered sugar over top. Cut into bars. Store covered in refrigerator. Makes 48.

Cream Cheese Frosting: In medium mixing bowl, beat one three ounce package of cream cheese, 1/4 c. butter or margarine and 1 teaspoon vanilla with electric mixer on medium to high speed till light and fluffy. Gradually add one cup powdered sugar, beating well. Gradually beat in about 1 1/4 c. additional sifted powdered sugar to make spreading consistency.

The story behind this recipe: I'm a sucker for baked goods using pumpkin (fall is my favorite time of year). I first made these bars for a cake walk at my son's preschool. They turned out so yummy, I didn't want to give them up for the game. When we brought the plate of bars into gym for the cake walk, I was surprised by how many other baked goods there were. We ended up leaving and didn't do the game, so I don't even know if the bars ended up in a good home or not. ~Karen

Oh Sugar, Sugar

Farm House Cookies
from Jill Rhead, source unknown

1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1 tsp. vanilla
1/2 tsp. baking soda
4 tsp. baking powder
4 1/2 c. flour
1/2 tsp. salt

1. Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time. Add sour cream and vanilla.
2. Sift dry ingredients together and add to creamed mixture.
3. Use a rolling pin to roll out on floured surface, fairly thick (between 1/4 and 1/2 inch). Cut with cookie cutters. Place on greased cookie sheet.
4. Bake 15-18 minutes until edges are barely golden). Cool and frost, then eat up!

The story behind this recipe: I got this recipe from my mother-in-law back when my husband and I first started dating. If you need to make a lot of cookies or large cookies, this is the recipe for you. It makes a big batch. Sometimes I get tired of baking before I run out of dough. It makes a soft almost cake like cookie (just don't roll the dough too thick, otherwise they will turn out like cakes). This is the recipe I referenced in the Cream Cheese Cookies post.~Karen

Baked Apple Dessert

Baked Apples with Cherrie and Almonds
From The New Mayo Cookbook
Yield 6

1/3 cup dried cherries, coarsely chopped
3 tablespoons chopped almonds
1 tablespoon wheat germ
1 tablespoon firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 small golden delicious apples
1/2 cup apple juice
1/4 cup water
2 tablespoons dark honey
2 teaspoons walnut or canola oil

1. Preheat the oven to 350 degrees.
2. In a small bowl, toss together the cherries, almonds, wheat germ, brown sugar, and nutmeg until all the ingredients are evenly distributed. Set aside.
3. The apples can be left unpeeled, if you like. To peel the apples in a decorative fashion, with a vegetable peeler or a sharp knife, remove the peel from each apple in a circular motion, skipping every other row so that rows of peel alternate with rows of apple flesh. Working from the stem end, core each apple, stopping 3/4 inch from the bottom.
4. Divide the cherry mixture among the apples, pressing the mixture gently into each cavity.
5. Arrange the apples upright in a heavy ovenproof frying pan or a small baking dish just large enough to hold them (I put them in a tinfoil lined 13x9 and just made the foil edges around the apples). Pour the apple juice and water into the pan. Drizzle the honey and oil evenly over the apples, and cover the pan snugly with aluminum foil. Bake until the apples are tender when pierced with a knife, 50-60 minutes.
6. Transfer the apples to individual plates and drizzle with the pan juices. Serve warm or at room temperature. (I served them with vanilla ice cream, yum, yum!)

The story behind this recipe: I was looking for a good dessert that the kids and adults would like--this was a big hit! I made it when we had some friends over. In addition to serving it hot with some vanilla ice cream, we had hot apple cider tea. I felt pretty fancy--when our friends walked in the door, the warm house smelt like yummy apples! ~Tami

It's Cream Cheese-y Goodness

Cream Cheese Sugar Cookies
from The Pillsbury Cookbook
Yield 5-6 dozen cookies

1 c. sugar
1 c. margarine or butter, softened
3 oz. pkg. cream cheese, softened
1/2 tsp. salt
1/2 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk (reserve white)
2 c. all purpose flour
Colored sugar, if desired

1. In large bowl, combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Stir in flour until well blended. Refrigerate dough for 2 hours.
2. Heat oven to 375 degrees. On lightly floured surface, roll out dough one third at a time to 1/8 inch thickness. Cut into desired shapes with lightly floured cookie cutters.
3. Place 1 inch apart on ungreased cookie sheets. Leave cookie plain or sprinkle with colored sugar. Bake at 375 degrees for 7-10 minutes or until light golden brown. Cool completely. If desired frost and decorate.

The story behind this recipe: I turned to this recipe when I didn't have all the ingredients for my usual sugar cookie recipe. The batch was a good amount as well. There have been times where I've made a sugar cookie recipe but end up running out of patience before I've cut out all the dough. They also are soft and have a unique flavor because of the cream cheese. Doubly delicious with cream cheese frosting. ~Karen

You've Got Your Peanut Butter in My Chocolate (Part 2)

Peanut Butter Thumbprints
from Hershey's

1 c. butter, softened
2 c. packed light brown sugar
1 1/2 c. peanut butter, crunchy or smooth (your preference)
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 c. finely chopped unsalted dry roasted peanuts
Thumbprint Filling (recipe follows)

1. Heat oven to 350 degrees. In a large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well.
2. Sift together flour, baking powder and baking soda. Gradually add to peanut butter mixture.
3. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8-10 minutes or until cookies are just set.
4. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
5. Prepare Thumbprint Filling. Spoon or pipe about 1/2 tsp. filling into each thumbprint. About 8 dozen cookies.

Thumbprint Filling
3 oz. cream cheese, softened
3 TBS. light corn syrup
1/2 tsp. vanilla extract
1 c. semi-sweet chocolate chips, melted
1/2 c. powdered sugar

In small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar; beating until blended and smooth. About 1 1/3 cups filling.

The story behind this recipe: This is an alternative to the usual thumbprint cookies that use jelly or chocolate kisses. The filling stays soft, and if you have any left over, it's good with peanut butter and Ritz crackers. ~ Karen

Don't Marsh My Mallow

Victor and Rebecca's Most Excellent Treats
from Rebecca Teagarden, Seattle Times March 4, 2007

1/4 C. butter and extra to grease the pan
10 ounces regular marshmallows or 4 cups miniature marshmallows
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. chili powder
5 1/2 cups Cocoa Puffs cereal
1 C. broken pecan pieces

1. Grease well a 9x13-inch pan with butter.
2. Melt the 1/4 C. butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted.
3. Remove from heat. Stir in cinnamon, vanilla and chili powder. Add Cocoa Puffs and pecans. Stir until well-coated.
4. Press mixture into pan with a sheet of waxed paper or a greased spoon. Let cool and slice into squares with a greased knife.

The story behind this recipe: I saved this recipe from the newspaper's Sunday magazine section, holding onto to it for over a year before making the treats. I made them for a meeting. I thought they turned out AWESOME! Other people at the meeting said they liked them too. Not sure if they were just being polite or thought they were yummy too. The cinnamon and chili powder combination is unusual, but delicious. And who doesn't like pecans? ~Karen

Yo Ho Ho and a Bottle of Rum

Rum Cake
From Jennifer Mueller

1 C. pecans, chopped
1 pkg. yellow cake mix
1 pkg. instant vanilla pudding
1 C. water
1/2 C. oil
1/2 C. rum
4 eggs

Sauce
1 stick margarine
1 C. sugar
1/4 C. water
2 oz. rum

Sprinkle pecans in bottom of well greased Bundt-style pan. In a bowl, mix together cake mix, pudding, water, oil and rum. Beat in eggs. Pour batter in pan and bake 1 hour at 325 degrees. Let cool before removing from pan.
For sauce: Bring butter, sugar, water and rum to a boil in saucepan. Pour onto cooled cake.

The story behind this recipe: My friend Jennifer is famous for her rum cake. When we worked together, any time word got around she had brought in a rum cake, crowds would gather, it was so delicious and decadent. Also, a nip of rum never hurts, especially in this cake. ~Karen

You've Got Your Chocolate in My Peanut Butter

Peanut Butter Oatmeal Rounds
From Better Homes & Gardens Cookies, Cookies, Cookies...

½ C. margarine or butter
¼ C. shortening
½ C. peanut butter
1 ¼ C. flour
1 C. sugar
½ C. brown sugar
2 eggs
1 tsp. Baking powder
1 tsp. Vanilla
½ tsp. Baking soda
2 C. rolled oats
1 C. semisweet chocolate pieces

1. In large mixing bowl, beat margarine or butter, shortening and peanut butter with an electric mixer on medium speed about 30 seconds or till combined.
2. Add about half of the flour to the margarine mixture. Then add the sugar, brown sugar, eggs, baking powder, vanilla and baking soda. Beat till thoroughly combined scraping sides of bowl often. Then beat or stir in remaining flour. Stir in rolled oats and chocolate pieces.
3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake in a 375 degree oven about ten minutes or till edges are lightly browned. Remove cookies and cool on wire racks. Makes about 60.

The story behind this recipe: Not exactly a special holiday cookie, but the combination of chocolate chips, peanut butter and oatmeal makes it seem like a cookie beyond the ordinary. ~Karen

25 Days of Cookies (and Other Goodies)

We Chicken Chicks are giving up chicken recipes temporarily and turning to holiday sweets. So (cookbooks willing) for the next 25 days or posts, we'll be putting up some of our favorite recipes for Christmas goodies. And if you have one to pass along to be posted, email it to us! We got a little ahead of ourselves, so the first recipe (Gingerbread Cutouts) appears below this post.

Cheers!

~Karen & Tami, the Chicken Chicks

You Can't Catch Me...

Gingerbread Cutouts
from Better Homes & Gardens Cookies, Cookies, Cookies Christmastime Treats
Yield about 36 cookies

1/2 C. shortening
2 1/2 C. all-purpose flour
1/2 C. sugar
1/2 C. molasses
1 egg
1 Tbs. vinegar
1 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
Powdered sugar icing (optional)
Decorative candies (optional)

1. In a mixing bowl beat the shortening with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour. Then add the sugar, molasss, egg, vinegar, baking powder, ginger, baking soda, cinnamon and cloves. Beat until combined, scraping bowl occasionally. Beat or stir in remaining flour. Cover and chill about 3 hours or till the dough is easy to handle.
2. Divide the chilled dough in half. On a lightly floured surface, roll each half of the dough to 1/8 inch thickness. Using cookie cutters, cut dough into desired shapes. Place 1 inch apart onto greased cookie sheets.
3. Bake in a 375 degree oven for 5 to 6 minutes or until edges are lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and cool on wire racks. If desired, prepare powdered sugar icing. Decorate cookies with icing and candies.

Powdered sugar icing: In a small mixing bowl stir together 1 cup sifted powdered sugar, 1/4 tsp. vanilla and enough milk (1-2 tablespoons) to make an icing of drizzling consistency.

The story behind this recipe: Two years ago, I launched a holiday tradition: A gingerbread party for Connor and his friends. We invited over friends to decorate gingerbread men that I had made the night before. The first party was memorable-- the electricity had gone out in the middle of the night because of a big storm. Most everyone still came over-- what else did they have to do? I don't use this icing recipe, instead using something more spreadable for the kids. I also bought a great set of cookie cutters at Fred Meyer... a set of gingerbread men in various sizes. I think they are Wilton brand. Happy Baking! ~Karen

Say Cheese

Herb and Cheese Chicken Tenders
from "30 Minute Meals 2" by Rachael Ray
4 big servings

Light olive oil for frying
1 1/2 pounds chicken tenders (I cut chicken breasts into strips)
Salt and pepper to taste
1 c. All-purpose flour
2 large eggs, beaten with 1/4 cup water

Breading
1 1/2 c. Italian-style bread crumbs
1/2 c. shredded Parmigiano Reggiano cheese
6 sprigs fresh thyme, stripped and chopped (2-3 tablespoons)
6 sprigs fresh rosemary, finely chopped (3 tablespoons)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tsp. crushed red pepper flakes

1. Preheat oven to 350 degrees. Line a cookie sheet with foil and place in oven.
2. Heat 1/2 inch oil in a large non-stick skillet over medium to medium-high heat.
3. Season chicken with salt and pepper. Place flour in shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.
4. Add chicken to the skillet and cook until deeply golden on each side, 3-4 minutes. Transfer to hot cookie sheet already in oven and bake another 5 minutes. Cook 5-6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a Parmigiana (tomato sauce & pasta).

The story behind this recipe: I have mixed feelings about Rachael Ray. I like most of the recipes I've tried. On the other hand, I have YET to ever make one of her recipes in 30 minutes, let alone an entire meal. I wonder if her story would be different if she was trying to cook with small children under foot. A couple of variations to note also. I don't buy 3 different types of olive oil, so I add vegetable oil to regular extra-virgin olive oil to use at higher cooking temperatures. Also, since my herb garden is non-existent, I have substituted dried herbs in this recipe with tasty results. For an Italian-flavored dipping sauce, I mix chopped tomatoes, basil, garlic and olive oil. The kids will also eat it with honey-mustard or barbecue sauce for dipping. ~Karen

Smile Mon!

Caribbean Chicken Chili
from "Dinner Doctor" by Anne Byrn

1 medium sized sweet onion
1 tablespoon olive oil
2 cups cubed, cooked chicken
1 teaspoon jerk seasoning
2 cans (15.5oz each) white beans with their liquid
1 chicken-flavored bouillon cube
Dash hot pepper sauce, or more to taste (optional)
1 tablespoon heavy (whipping) cream (optional)
Chopped fresh chives
chopped and whole fresh cilantro leaves, and/or diced mango and red bell pepper for garnish (optional)

1. Cut the onion in half lengthwise, then cut each half crosswise into thin half-moon slices; you'll need 1 cup.
2. Place the olive oil in a 4-quart sauce pan over medium heat. Add the sliced onion and cook, stirring with a wooden spoon until soft, 3 min. Add the chicken and jerk seasoning and cook, stirring, until the chicken is coated with the seasoning, 1 minute longer. Remove the pan from the heat and stir in the beans with their liquid and the bouillon cube and hot pepper sauce. Fill one of the bean cans with water, add this to the pan, and stir. Place the pan over high heat until the liquid comes to a boil and the bouillon cube dissolves. Reduce the heat to low, cover the pan, and let the chili simmer for 10 minutes.
3. Add the cream to the chili, if desired, stir, cover and cook for 2 minutes longer. Ladle the chili into serving bowls and serve garnished with chopped chives, cilantro, and/or diced mango and red bell pepper if desired.

The story behind this recipe: Says our friend Shae, "I have made this a lot, and it's quite yummy & easy too!!" Also, she doesn't use the pepper sauce or cream that are called for in the recipe.

Garlicky Goodness

Caramelized Garlic Chicken
"Fast and Healthy" May/June 1997
4 Servings
Prep time: 10 minutes (Ready in 25 minutes)

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

1. Heat oven to 500 degrees. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2. Heat oil in small nonstick skillet until hot. Add garlic; cook over medium-low heat for 1 to 2 minutes or until garlic begins to soften. Remove from heat; stir in brown sugar until well mixed.
3. Place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken.
4. Bake at 500 degrees for 10-15 minutes or until chicken is fork-tender and juices run clear.

The story behind this recipe: If you like garlic, this is a great recipe. I was looking through a bunch of old cooking magazines the other day for some inspiration and came across this one. I had marked the page, but it had been a long time since I had made it. Was even able to re purpose the leftovers later on by shredding the chicken and reheating with barbecue sauce for quick chicken sandwiches. ~Karen

Easy Winter Warm Up

Easy Chicken Pot Pie
From Pillsbury Magazine, "Casseroles & Slow Cooker Meals," date unknown
4 Servings

Crust
1 (15 oz.) pkg. refrigerated pie crusts

Filling
2 cups diced cooked chicken
2 cups frozen mixed vegetables, thawed
1/4 tsp. dried thyme leaves
1 (12 oz.) jar roasted chicken gravy

1. Heat oven to 400 degrees. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
2. In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
3. Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
4. Bake at 400 degrees for 20-30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Story behind this recipe: I made this last week using leftovers from a roast chicken. While I didn't have store-bought gravy, I improvised, making a gravy from my Better Homes & Gardens general cookbook using chicken broth and butter. I also only had one crust, so I skipped lining the casserole with it and placed the crust on top. Even with the substitutions, it turned out pretty tasty. The cook's notes in the original recipe also suggest using turkey and turkey gravy or beef and beef gravy. Also use small cookie cutters to create holes in the top crust and arranging cutouts on top before baking. ~Karen

Easy Chicken Pasta Salad

Chicken Pasta Salad
From: www.tammysrecipes.com
8 Servings

16 ounces garden spiral pasta, cooked according to package instructions
1 cup thinly sliced carrots
1 cup (total) diced green, yellow, and red bell peppers
1 cup broccoli florets, cut into bite-sized pieces
1/2 onion, finely chopped (optional)
16 ounces boneless skinless chicken breast
1 tablespoon oil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 ounces Ranch salad dressing
8-10 ounces Italian salad dressing salt, to taste

1. Cut chicken breast into small, bite-sized pieces. Saute in oil until fully cooked. Drain excess liquid and season with garlic powder and pepper. (I have also baked the chicken with the garlic powder, pepper, and a little Italian salad dressing. Next time I am going to make this with left over rotisserie chicken.)
2. In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken. Add Ranch and Italian salad dressings and stir to coat. Add an additional 1-2 teaspoons of water if mixture is too dry.*Add salt to taste. Chill until ready to serve!

The story behind this recipe: I was looking for a dish to bring to a potluck party that could pose as a main course or a side dish. This was a big hit! The salad is flavorful and the ingredients common!
-Tami

Mas Enchiladas, Por Favor

Green Enchiladas
From "Betty Crocker's Good and Easy Cookbook"
5 servings

1 C. Sour cream
1 jar (15-16 ounces) green salsa
10 corn or flour tortillas (6-8 inches in diameter)
2 1/2 cups shredded cooked chicken or refried beans
1 C. Shredded Monterey Jack cheese (4 ounces)
Sour cream

1. Heat oven to 350 degrees
2. Combine 1 cup sour cream and salsa in a dish. Dip each tortilla into sauce to coat both sides.
3. Spoon 1/4 cup of chicken onto each tortilla; roll up. Place seam sides down in ungreased rectangular baking dish, 13x9x2 inches. Pour remaining sauce over enchiladas. Sprinkle with cheese.
4. Bake uncovered about fifteen minutes or until cheese is melted. Serve with sour cream.

The story behind this recipe: This is a great (and yummy) alternative to using prepared enchilada sauces--which we have yet to find one we really like. If your tastes run to spicier dishes, look for a hotter salsa. For the kids, we don't pour the sauce over their enchiladas, just cheese. Refried beans and corn or Spanish rice round out this dish nicely. ~Karen

(No Chicken) Chili

Raina's Chili
Makes 8 servings (serving size 1.5 cups)

1 lb ground pork or mild Italian pork sausage (casings removed), or ground turkey (meat is totally optional, it's good vegetarian too)
1 Tablespoon olive oil
1 large yellow onion, chopped (about 2 cups)
3 cloves garlic, minced
2 Tablespoons chili powder (I usually use about 1.5 tablespoons chili powder + .25 tablespoon cumin + .25 tablespoon paprika + .25 teaspoon cayenne)
2 Tablespoons sugar
2 Tablespoons Worcestershire sauce
4 cups water, divided
2 14-oz cans diced tomatoes (undrained)
1 14-oz can black beans, rinsed and drained
1 14-oz can kidney beans, rinsed and drained
1 14-oz can garbanzo beans, rinsed and drained
1 14-oz can cannellini/great northern/any white beans, rinsed and drained
1 6-oz can tomato paste
cheddar cheese (for garnish, optional)
sour cream (for garnish, optional)

1. If using meat, brown meat in a skillet, breaking up into small pieces.
2. Meanwhile, heat oil in a dutch oven/soup pot over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water, chili powder, sugar, worcestershire, diced tomatoes, and all beans. Stir to combine.
3. Combine remaining cup of water and tomato paste in a bowl, whisk until blended. Stir tomato paste mixture into pot. Add meat, if using. Give it all a good stir. Bring to a boil, reduce heat and simmer at least 5 minutes.

The story behind this recipe: Our friend, Raina passed this along, which she says is modified from a Cooking Light recipe. Her notes: I generally let it simmer as long as possible (up to an hour) but it's good after 5 minutes too. Ladle soup into bowls. Top with cheese and sour cream, if using. It's easy and relatively quick. Tastes delicious with cornbread!

Let Them Eat Soup

Dad's Chicken Soup
From Bon Appétit December 1992
John H. Bialas: Arlington, Texas

Serves 8.
8 cups (or more) canned low-salt chicken broth
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 large garlic cloves, chopped
8-10 oz. uncooked egg noodles
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
2 cups diced cooked chicken
Fresh chopped parsley

Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in noodles and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until noodles are tender, stirring occasionally. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.


The story behind this recipe: My dear husband made this recipe for dinner tonight. He found it on the epicurious web site. It was so delicious-- even the baby liked it, eating the soft carrots, noodles and chicken. Substituted egg noodles instead of rice in the original recipe. Also, used the canned chicken from Costco, since that's what we had on hand. Matched the soup up with a green salad and a loaf of sourdough bread from the grocery store bakery. Have enough for leftovers for lunch tomorrow too!

My Favorite Chicken

Chicken Parmesan Italiano
Prep time: 10 minutes (Ready in 30 minutes)

2 T. Italian style bread crumbs
2 T. shredded fresh Parmesan cheese
1/2 t. dried oregano leaves
1 T. lemon juice
1 small garlic clove, minced
2 boneless skinless chicken breast halves
Nonstick cooking spray

1. Heat oven to 425 degrees. Line cookie sheet with foil; spray with nonstick cooking spray.
2. In shallow dish, combine bread crumbs, cheese and oregano; mix well. In plastic zip-type bag, combine lemon juice and garlic.
3. Add chicken to plastic bag and close. Shake gently to coat chicken; Remove from bag and coat with bread crumb mixture. Place on cookie sheet.
4. Bake at 425 degrees for 15 to 20 minutes or until chicken is fork tender and juices run clear.
2 servings
**From Fast and Healthy Magazine, January/February 1997**

The story behind this recipe. This became my comfort food. I think I made it once a week after I moved to Seattle. I was working overnight shifts and terribly homesick. I would make this chicken and have it with steamed baby carrots and a pasta side dish (the kind from a box). The crispy Parmesan crumbs are irresistible.