From My Oven

To keep in line with my New Year resolution to Simplify… I am going to re-post this recipe that I have shared before. It is one of our favorites, Easy Homemade Chicken Noodle Soup.

Not much too it … but it is yummy, inexpensive and it goes a looooong way. Plus it will warm your belly and fill you up! Here’s what I use: A Rotisserie Chicken (peeled off the bones and torn into bits/pieces), about 2-3 cups of baby carrots (I leave them whole), 3 celery stalks (sliced), 2-3 Red Potatoes cubed, Egg Noodles (I use the kind that you find in the frozen pasta section …they are sometimes hard to find, and the brand that I like best is called Grandma’s), and 6-8 Chicken Bullion cubes, Pepper and Garlic Pepper (to taste). Here’s what I do:

I fill my 8 quart pot about 3/4 full of water and bring it to a boil. I add the Chicken Bullion cubes to the water as it is boiling, and then begin adding vegetables. I let those boil for about 10 minutes and then I add in the noodles per the directions on the bag (I use frozen noodles – and they usually require 10-15 min of boiling) when they are about 1/2 way done, then I add in the Chicken and finish out the noodles, adding a few dashes of pepper . This is such a simple soup…but it has so much flavor. When I serve it, I also grind McCormic Garlic Pepper (major key ingredient here!)  on the top (we can’t live without this stuff…so yummy!) I also serve this soup with homemade biscuits.

I can run in to a store about 1 hour before serving this meal and purchase all ingredients for around $12 (and half of the cost is the chicken itself) and that is a pretty economical meal considering that this soup makes a LOT and we will literally get 3 meals (dinners/lunches) out of it for our family of four.

I also want to add one thing about my recipes. I don’t want anyone to get the wrong idea and think that I consider myself some kind of kitchen expert. I would love to be, but I am quite the opposite actually…which is why I like to share my recipes with you because they are SIMPLE. You are probably (most likely…) a better cook than I am…but everyone can use some fun new recipes and yummy and simple are a good combination. My friend Tracie taught me this recipe, and it has been a favorite ever since!

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….Happy Sunday everyone!! I thought of today’s share because these are the cookies that I bake the most in the fall … my hubby loves to take them on his hunting trips, and they make the house smell amazing. We call them Oatmeal Raisin Crisps, but they are really just cookies … and here’s the recipe:

2 Sticks Margarine (softened)
1/2 cup Granulated Sugar
3/4 cup packed Brown Sugar
1 Egg
1 tsp. Vanilla
1 1/2 Cup All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Cinnamon
1/4 tsp. Nutmeg
3 Cups Oatmeal (you can use Quick OR Old Fashioned)
1 Cup Raisins (we prefer yellow raisins, but either will work)
*You can also add 1 cup of nuts … , but I usually don’t. I do, however, sometimes add chocolate chips …

Preheat oven to 375degrees. Beat everything together in the mixer, starting with the margarine and sugars. Then add in the egg and the vanilla. Next add the flour, baking soda, salt and spices … mix well and then stir in the oats and raisins by hand. I use an ice-cream scoop to put the cookies onto a  ungreased cookie sheet. Bake 8-9 minutes … be careful not to over bake, but you still want a little crisp (at least that’s how we like them) Cool one minute and then remove from cookie sheet to a baking rack. This makes a LOT of cookies … usually over 4 dozen.  (oh…and they freeze wonderfully!) Enjoy!!

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Today’s Sunday Share is another fun QUICK and EASY breakfast recipe. This one comes from my wonderful SIL Andra. This can be served alone with toast, or it is also fun to make as part of a brunch along with other breakfast items. Most importantly, it is really simple, and yummy too!  All that you need for ingredients are: Ham, Eggs, Cheese and Salt & Pepper.

I have mentioned before that ever few months, I will purchase a marked down Ham (in the “almost expired” section of my Albertson’s) and then I bake it and we vacuum seal it into serving size portions for our family. (This comes in really handy for making soups, breakfast….and recipes like this one) So …the ham that I am using is a bit thicker, but you can also use sliced deal ham (in fact, they turn out a little cuter with the sliced deli ham because the ham wraps up a bit more.)  Anyway ~ Here’s the Recipe:

Start by lightly greasing your muffin tins (spray)  and then place a piece of ham at the bottom of each cup. (If you do have sliced ham, you can make more of a cup out of the ham. Crack an egg into each cup. Salt & Pepper and then add Cheese (I used cheddar for this recipe, but parmesan is also really good.) Place in a 350degree oven for 8 – 15 minutes … depending on how done you like your eggs. We like ours runny, so 8 is plenty. These are so yummy served with toast!…and you can get creative and jazz this up a bit with parsley, spices….and if you like tomatoes…for a fun twist …. they are super yummy with grilled tomatoes.

There you go … enjoy! Happy Sunday everyone!

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My Sunday Share is another Breakfast Recipe share. In fact…this is what we had this morning. I got so many comments from those of you that tried the Popovers last week…that I decided to share another of our favorite breakfast recipes. This one is really simple… but really yummy… and actually quite an impressive breakfast to make because it looks so much harder than it actually is.

These are German Pancakes. It takes about 5 minutes to mix them up, and then they cook for 20 minutes…which I like because it gives me time to get a few other things done while they cook.

Ingredients:

6 Eggs (I use 4 eggs and then the whites of 2 more … but I will be honest and tell you that 6 eggs do make them better)

1 Cup Milk

1 Cup Flour

1/2 t. salt

(This recipe makes enough for 2 adults and 2 kids …you can also cut this recipe perfectly in half … which would make enough for one person, maybe 2.)

Preheat the oven to 350F ~ blend the above in a medium bowl with whisk. You can either do one or two LARGE Germans or… do like I do and I make one large one for my hubby, and then small ones for the kids and I. Each German will need its own pan and you will melt a dab of butter (enough to coat the bottom and sides to prevent sticking…. and of course you could probably use a spray oil, but it won’t taste as good ). Then pour batter into each pan just covering the bottom (more if you want them thicker) Put them in the oven and bake for 20 minutes. (Keep an eye on them…I take them out just when they start to turn golden on top.) Here is the funny (and FUN) thing about German Pancakes: they can get really huge and bubbly … or sometimes they stay really flat … it all has something to do with altitude (at least, that is what my Grammy told me ….) but, I am never quite sure how they will turn out until they are done… and my kids find this REALLY exciting…. (until they go flat …which they always do as they cool)

We love to top these with bananas, berries, honey and powdered sugar …

Happy Sunday …. and enjoy!

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