The Lady's Chicken Noodle Soup

From: Paula Deen; makes 8-10 servings

1 (2 1/2-3lb) fryer, cut up
3.5 quarts water
1 onion, peeled
1 1/2-2 t italian seasoning
salt and pepper to taste
1 t lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes

Add all ingredients to a pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock left. When chicken is cool enough to touch , pick bones clean, discarding bones, skin and cartilage. Set chickend aside. For the step you need:

2 C sliced carrots
2 C sliced celery, with leafy parts
8oz egg noodles
3T fresh or 3t dry parsley
1/3 C grated parmesan cheese
3/4C heavy cream
1/3 C cooking sherry
salt and pepper to taste

Bring stock to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5-10 minutes. Add egg noodles and cook according to package directions. When are done, add chicken, parsley, cheese, cream and sherry. Cook for another 2 minutes. Adjust seasonigs if needed by adding salt and pepper.

If you are watching calories, you may leave out the cheese and cream.

Cinnamon Buns

4 Eggs
1/2 C Sugar
1/2 C Oil
1 t Salt
2 C Milk – Scalded
Yeast – 1/2 Cup warm water, 2 t sugar, 1 T yeast or 1 package of yeast.
8 Cups of Flour – or more if needed

ICING
4oz of cream cheese
1/3 cup butter
2 C icing sugar
1 t vanilla


First I scald the milk.  While that is cooling I put the 1/2 Cup of warm water in a 2 – 3 Cup glass bowl and mix in the 2 tsp. of sugar.  Then I sprinkle the yeast on top.  While that is rising I mix the 4 eggs, 1/2 Cup sugar, oil and salt in my Kitchen Aid mixer.  When the milk is cooled but still warm I add that the mixture.  When the yeast has risen (only takes about ten minutes) I add that and mix it up.  Then I add the Flour.  When it is all mixed I put it all into a large greased bowl.  Grease the top of the dough and put saran wrap on top.  Let it rise in a warm place.  When it is risen I cut it in half and roll each half – one at a time and spread butter and then sprinkle brown sugar and cinnamon.  Roll up and slice.  In the bottom of my pans I put melted butter, corn syrup and brown sugar to make it nice and gooey.  When they are all in the pans, let them rise again and then bake at 375 degrees for 15 to 20 minutes depending on your oven.  These are time consuming but not difficult to make.  Make sure you have several hours to do them. Can be cooled, frozen, and reheated.

NOTES: I let the dough rise an hour and a half, and then once the buns were made I let them rise at least another hour. They got nice and big! Make sure to make them in a pan with high sides, so the filling doesn't bubble over.

White Cheese Chicken Lasagna

9 lasagna noodles
1/2 C butter
1 onion, chopped
1 clove garlic, minced
1/2 C all-purpose flour
1 t salt
2 C chicken broth
1 1/2 C milk
4 C shredded mozzarella cheese, divided
1 C grated Parmesan cheese, divided
1 t dried basil
1 t dried oregano
1/2 t ground black pepper
2 C ricotta cheese
2 C cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 T chopped fresh parsley
1/4 C grated Parmesan cheese for topping
  
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.   

Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside. 

Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese. 

Bake 35 to 40 minutes in the preheated oven.

Olive Garden Zuppa Tuscana

 From: Chasity Tucker

Ingredients
1lb of ground Italian sausage
1 1/2 t crushed red peppers
1 large yellow onion
4 T bacon pieces
2 t garlic puree
10 C of water
5 cubes of chicken bouillon
1 C of Heavy Cream
1lb of Russet potatoes or 3 large potatoes
1/4 of bunch of Kale

Steps
1. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, saute bacon, onions and garlic for approximately 15 min. or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling
4. Add potatoes and cook until soft, about half an hour
5. add heavy cream and cook until throughly heated.
6. Stir in the sausage
7. Add Kale just before serving.

Olive Garden Chicken and Gnocchi Soup

From: Lindsey Williams

1 C  chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 C carrots, finely shredded
1 C onion, finely diced
1 C fresh spinach, coarsely chopped
1 T extra virgin olive oil
1/2 t thyme
1/2 t parsley
Freshly grated parmesan cheese – optional
1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
 
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.

Broccoli and Cheddar Quiche

1 C each, sliced mushrooms, onions, broccoli
5 eggs
1/3 C miracle whip or mayo
1/3 C milk
1 C shredded cheddar cheese
1 pie crust (9 inch)

PREHEAT oven to 375°F. Place vegetables in skillet sprayed with cooking spray; cook on medium heat 5 min. or until vegetables are tender, stirring occasionally. Remove from heat; set aside.

BEAT eggs, dressing and milk in medium bowl with wire whisk until well blended. Stir in vegetable mixture and cheese; pour into pie shell. Place pie shell on baking sheet.

BAKE on baking sheet 40 to 45 min. or until center of quiche is set and top is golden brown. Let stand 10 min. before cutting into slices to serve.

NOTE: I use anything I have in the quiche...spinach, bacon etc. Just add your fave combination!

Beef & Barley Stuffed Peppers

This recipe is so good! For a quicker and more casual dinner, I make it casserole style...chop up the peppers and mix in with the barley. Bake in a casserole dish with cheese on top. Easy and delicious!

• 1 cup low-salt beef broth
• 1/2 cup uncooked quick-cooking barley
• 2 large red bell peppers
• 6 ounces ground round
• 1 cup sliced mushrooms
• 1 garlic clove, minced
• 3 tablespoons chopped green onions, divided
• 1/4 cup tomato puree
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 1/8 teaspoon black pepper
• 1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°.

Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.

Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.

Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350° for 10 minutes or until cheese melts