The Very Best Chicken Noodle Soup

The Very Best Chicken Noodle Soup

Chances are, this season’s flu has affected you or someone close to you. So why not do what you can and (like your Grandma said) make some chicken soup! This is a GREAT and easy recipe that also includes some extra Basil which has many health benefits. Did you know that both fresh basil and basil oil have strong antibacterial capabilities? Basil also has anti-inflammatory properties! And get this…Parsley has antioxidants, and the vitamin C and vitamin A found in parsley serve to strengthen the body’s immune system.   So whip this up today and GET HEALTHIER!

1 tablespoon butter

1/2 cup chopped celery

2 32oz boxes (reduced sodium) chicken broth

2 1/2 cups chopped cooked chicken breast

2 cups egg noodles

1 cup sliced carrots

1 tsp onion powder

2 tsp fresh basil

1 tsp fresh parsley (or flakes)

salt and pepper to taste


In a large pot over medium heat, melt butter. Cook celery until just tender. Pour in broth then add chicken, noodles, carrots, onion powder, basil, parsley, salt & pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving. That’s IT!! Seriously easy!

Tastes Like Lasagna Soup

Tastes Like Lasagna Soup


January is National Soup Month and THIS is a great one! This is a recipe I found that I have tweaked it a bit. (of course) An option is to make it with spaghetti sauce instead of all the individual ingredients and it was good. But…taking a little extra time to do it with the individual ingredients makes it even better! This is a YUMMY comfort-food soup! MMmm.


1 pound ground beef

1 onion, chopped (I use onion powder)

1 green bell pepper, chopped (I use half)

2 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth (I use low sodium)

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 tablespoon basil

1/2 teaspoon salt

2 cups broken lasagna noodles (I added 1/2 cup more)

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese


In a large pot, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

(at this point, you can put everything in your crockpot on low and cook for 5 hours. Put the Parmesan cheese in for the last hour, then continue to the last step, if desired)

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, basil and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls (or a deep round casserole). Sprinkle with mozzarella cheese. Broil 3 to 4 minutes, until cheese is browned and bubbly.

CrockPot Loaded Potato Soup

CrockPot Loaded Potato Soup

This is the BEST Potato Soup I’ve ever made and by FAR the easiest! There’s something about potato soup that makes you feel like you’re wrapped up in a warm blanket. This recipe came from my daughter-in-law’s mother. Thanks, Marcia!



  • 1 pkg southern style hash brown potatoes
  • 1/3 cup chopped green onion
  • 1/2 pound bacon cooked & crumbled
  • 4 1/2 cups hot water
  • 4 1/2 tsps chicken bouillon
  • 8 oz. cream cheese – softened and cut in chunks
  • 1/4 tsp pepper
  • 1/2 tsp salt


  • Sour cream
  • Extra crumbled bacon


Combine in CrockPot and cook on low 6-8 hours. Serve with a dollop of sour cream and sprinkles of crumbled bacon. Sourdough bread on the side is a good choice!

Thanks, Nancy for this photo! She combines shredded and cubed hash browns in hers.

This Is Our Favorite Christmas Breakfast

This Is Our Favorite Christmas Breakfast

We love having this for breakfast on Christmas morning. One of the reasons is because it’s cooking while everyone is opening presents! That and the fact that you get everything ready before Christmas morning makes it a win! Oh…and the way the fruit cup offsets the savory spiciness of the casserole is a Christmas present for your taste buds!

Click each pic for the recipes…

This casserole is made in the oven.

This one is made in the crock-pot.

This you make in the freezer!

Merry Christmas!


Nuts & Bolts

Nuts & Bolts


This the home-made version of what you might think of as “Chex Mix”. This is so much better and extremely addicting! It makes a bunch. So feel free to give away!


1/2 box of the following cereals

Rice Chex

Wheat Chex

Corn Chex


2 cups stick pretzels

1 lb mixed nuts

1 lb dry roasted peanuts


1 stick butter

1 cup of oil

3 Tbls Worcestershire sauce

1 tsp garlic power

a couple of dashes of hot sauce


Mix dry ingredients all together in large bowl.

Melt butter and add oil, Worcestershire sauce, garlic power and hot sauce to it.

Pour wet mixture over cereal/nut mixture; put in large roasting pan and bake in a 200 degree over for 2 hours.  Stir well every 15 minutes or so to insure that all dry ingredients get coated with oil mixture.  Enjoy!


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Cranberry Hootycreeks

Cranberry Hootycreeks

A few years ago, all the girls in our family got together for what we call “sisters weekend”. We decided to put these jars together to give as Christmas presents! I had never heard of a cookie called “Hootycreek” but it’s fantastic! The cranberry makes it taste (and look) so Christmassy! And these jars make great teacher or pastor or BFF gifts! This first part is the actual recipe to make the cookies. The second section below is how you make the jars and what the card you attach to them should say! Enjoy!


  • 1cups flour
  • tsp baking soda
  • tsp salt
  • 1 tsp cinnamon
  • cup softened butter
  • 2cup brown sugar
  • 2cup white sugar
  • 2 eggs
  • tsps vanilla
  • cup rolled oats
  • cup dried cranberries
  • cup white chocolate chips
  • cup chopped nuts


  1. Combine flour, baking soda, salt and cinnamon.
  2. Cream butter, then add sugars, eggs & vanilla.
  3. Mix in flour mixture & oats, then cranberries, chips & nuts.
  4. Drop by spoonfuls on greased cookie sheet.
  5. Bake at 350 for 8-10 min.
  6. Makes 3 doz. Cookies




1 1/8 cups flour

½ cup rolled oats

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

1/3 cup packed brown sugar

1/3 cup white sugar

½ cup dried cranberries

½ cup white chocolate chips

½ cup chopped pecans


Layer the ingredients in a 1 quart jar as listed


Attach a tag with the following instructions: Cranberry Hootycreeks

  1. Preheat oven to 350
  2. Grease a cookie sheet
  3. In a medium bowl, beat together ½ cup soft butter, 1 egg and 1 tsp vanilla
  4. Add the entire jar of ingredients and mix together by hand until well blended
  5. Drop by spoonfuls onto baking sheets
  6. Bake for 8 to 10 minutes, or until edges start to brown
  7. Cool on wire rack