Cryssie's Crockpot Chicken Noodle Soup

It's that time of year again.......hot soup, fire place and movies! Here is an awesome and easy recipe for crockpot chicken noodle soup! 

1 1/2 lbs boneless skinless chicken breasts
2 cups carrots, peeled and chopped
1/2 medium yellow onion, diced
3 stalks celery, chopped
3-4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1/2 teaspoon dried thyme
1 bay leaf
6 cups chicken broth 
1 cup water
Salt and freshly ground black pepper, to taste (I used 1/2 teaspoon salt & 1/4 teaspoon pepper)
2 cups uncooked wide egg noodles (recommend brand is No Yoke, see note below)
3 Tablespoons chopped fresh parsley

Directions

1. In a 6 quart crockpot place whole chicken breasts on the bottom and top with , carrots, onion, celery, garlic, olive oil, thyme and bay leaf.

 2. Next add in chicken broth, water, and season with salt and pepper to taste. I used 1/2 teaspoon salt & 1/4 teaspoon pepper. Cover and cook on low heat 6 – 7 hours.

3. Remove cooked chicken breasts and cut into bite sized pieces. Place chicken back in to the crockpot. Now add in egg noodles and parsley.

4.Cover and cook just until noodles are tender, 5-10 minutes.

Darin loves when I make this! It's quick, easy, healthy and OH SO YUMMY!!!!

Enjoy!!! 

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Homemade Body Polish

All you need is 

2 cups of brown sugar

Quarter cup of olive oil

Quarter cup of honey

Mix together and you have your homemade body polish! 

Chicken Pot Pie from scratch

First you want to make your Pie Crust....the recipe calls for a store bought one but I prefer to make my own.

Ingredients

• 1 cup unsalted butter, chilled
• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 1/3 cup ice water

Directions

1. Combine flour and sugar into the bowl of an electric mixer. Cut butter or margarine or butter and shortening into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
2. With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
3. Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.              

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 
3.               
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

 

Fire Crackers

Ingredients

• 1 1/2 cups canola oil
• 2 tablespoons crushed red pepper flakes
• 1 (1 ounce) packet ranch dressing mix
• 1 tablespoon chili powder
• 1 (16 ounce) package Whole Wheat Saltine Crackers

Directions

1. Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl. 

2  Divide the saltine crackers evenly into a sealable container. Pour the oil mixture evenly over the crackers. Seal the dish and flip every 15 min with tongs for one - two hours to allow the oil mixture to run over the crackers and saturate.

 

3. Allow to sit overnight before serving.      

Pizzaghetti

Ingredients

• 1 (16 ounce) package spaghetti
• 1 (28 ounce) jar spaghetti sauce
• 1 (6 ounce) package sliced pepperoni
• 1 (6 ounce) can sliced black olives
• 1 (8 ounce) package sliced fresh mushrooms
• 8 ounces shredded mozzarella cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a 7x11-inch baking dish.               

2.  Preheat oven to 350 degrees F (175 degrees C). 

3.  Stir spaghetti sauce into pasta until coated; add 2 to 3 layers of pepperoni, olives, and mushrooms on top of spaghetti. Cover the baking dish with aluminum foil.               

4.  Bake in the preheated oven until heated through, about 20 minutes; uncover and sprinkle with mozzarella cheese. Return to oven and continue baking until cheese is melted, about 10 minutes.    

Lasagna

Ingredients:

8 ounces lasagna noodles
1 pound lean ground beef
2/3 (28 ounce) jar spaghetti sauce
2 pounds ricotta cheese
1/2 cup grated Romano Cheese
1 egg
1/4 cup dried basil
1 clove garlic pressed
1 (8 ounce) package sliced pepperoni sausage
8 ounces mozzarella cheese, shredded

Directions: 

1. Preheat oven to 375 degrees F
2. Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain
3.  In large skillet over medium-high heat, cook beef until brown; drain.  In small saucepan, heat spaghetti sauce.

4.  In a medium bowl, stir together ricotta, Romano, egg, basil, and garlic.

5. Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce.  Place 3 or 4 noodles, overlapping edges, over sauce.  Spread half of ricotta mixture over noodles.  Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of moxxarella cheese.  Repeat sauce, noodle, ricotta, meat and cheese layers.  Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges.  Top with remaining mozzarella.

6. Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate.  Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top.  Let stand 10 minutes before serving.

Peanut Butter Delights

Ingredients


1/2 cup butter 

4 cups confectioners' sugar 

2 cups creamy peanut butter 

3 cups crisp rice cereal 

2 cups semisweet chocolate chips 

4 tablespoons shortening

Directions

In a large mixing bowl, mix butter, sugar, peanut butter and crisp rice cereal together thoroughly. 

Roll into small balls and set aside. 

Melt chocolate chips and shortening in a small saucepan over low heat. Remove from heat. Coat the small balls with the chocolate mixture. Refrigerate for several hours.