Chicken Meatball Noodle Soup

Chicken Meatballs:

3 slices Italian bread, torn into small bits, 1 cup (I used leftover hamburger buns)
1/3 cup milk
3 ounces sliced pancetta or Canadian bacon, finely chopped
1 small onion, finely chopped (I used 2 shallots)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons flat leaf Italian parsley, chopped

Preheat oven to 400 degrees F with a rack positioned in the upper third of the oven.

Soak bread in milk until softened, about 4 minutes.

Cook pancetta, onion, and garlic in one tablespoon oil, 1/2 tsp of salt and 1/2 tsp of pepper in a large skillet until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove milk. Discard milk. Lightly beat egg in a large bowl and add chicken, 1 tablespoon tomato paste, pancetta mixture, and parsley. Mix together until all ingredients are well combined. Form into meatballs and place on baking sheet. Note: If making meatballs for soup, make small balls, about 1/2 to 3/4 inch in diameter.

Stir together remaining 1 tablespoon of olive oil and 1 tablespoon tomato paste. Brush mixture over meatballs. Bake until cooked through, about 15 - 20 minutes.

Chicken Noodle Soup:

1 tablespoon olive oil
1 small onion, finely diced
2 large carrots, diced
2 garlic cloves, minced
2 thyme sprigs
8 cups chicken stock
1/2 cup egg noodles
salt and pepper
Chicken meatballs

Heat olive oil in dutch oven over medium-high heat. Add onions and carrots and cook until onions are translucent and softened, about 6 minutes. Add garlic and cook until it become fragrant, about 30 seconds.

Add thyme and chicken stock and cook over medium-low heat until carrots are almost tender, about 15 minutes. Add egg noodles and cook until they are done. Remove thyme stems.

Season with salt and pepper.

Add meatballs (6-8 if you are using small meatballs) to bowl. Ladle chicken noodle soup over and serve.

Shared by Mary Ann Hartley

Lemon Poppy Seed Dressing

1 Tablespoon fresh lemon juice

2 Tablespoons red wine vinegar

2 Tablespoons extra virgin olive oil

1 teaspoon poppyseeds

1/2 teaspoon powdered stevia

salt & pepper

Directions:

Add all ingredients into a jar and shake until combined.

Turtle Banana Split

3 scoops of Turtle ice cream
2 heaping tablespoons of caramel
1 heaping tablespoon of Magic Shell
1 banana, split
3 squirts of whipping cream, if using a spray type
3 whole Turtles candy
3 Turtles candy, cut into small pieces
1/4 cup Skor bits
1/4 cup pecans, crushed
Chocolate Sauce drizzled for garnish (cuz there is not enough chocolate already)

Directions:

Cut your banana down the middle lengthwise. Set aside.

Cut up your turtles, set aside.

Measure out your Skor bits. Set aside.

Crush your pecans and set aside.

Heat up the caramel sauce for about 30 seconds in the microwave.

Place everything within your grasp so you can assemble quickly.

Now grab a bowl and scoop your ice cream into it.

Lay banana on either side.

Now pour the Magic Shell over the scoop in the middle.

Now pour your caramel sauce over the other two scoops.

Now quickly squirt or top with whipped cream.

Top each section with a whole Turtle candy.

Toss your skor bits, crushed pecans and chopped Turtles around the bowl.

Drizzle with chocolate sauce.

Shared by Linda Gonzalez

Lemon Pudding Cake

1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size)
Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)


Heat oven to 350 degrees. Prepare cake as directed on package. 

Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. 

Don't spread it. You'll fail. 

Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. 

Cool 20 min. (Sauce will thicken slightly as it cools.) 

Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.


** For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.

Shared by Carol Zerilo

Brownie Peanut Butter Cups

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. 

Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. 

Top with semi-sweet chocolate chips and peanut butter chips. 

Cool completely in pan.

Shared by Debbie McLean Warner - Facebook Recipe

Chicken Pasta Carbonara

2-1/2 cups uncooked mostaccioli

3 Boneless Chicken Breasts
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions:

Bake Chicken and when cool, cut into bite size pieces.

Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.

Using a slotted spoon, remove to paper towels to drain.

Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted.

Drain mostaccioli; add chicken and pasta to cream mixture.

Stir in the bacon, mushrooms and cheese; heat through.

Remove from the heat.

Sprinkle with green onions.

Yield: 4 servings.

Shared by Carol Zerilo

Rosemary Olive Oil Bread

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling


In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Shared by Carol Zerilo