Source: Sandra Lee’s Semi-Homemade Cookbook
Lazy Gal’s Chicken & Noodle Soup
4 cups cooked chicken, chopped
1 cup celery, diced
1 cup carrots, diced
1/2 cup frozen peas (or leftover peas from a previous meal, just throw them in at the end)
4 (14 ounce) cans low sodium chicken broth
2 (10 3/4 ounce) cans condensed cream of mushroom soup
2 teaspoons Italian seasoning
Salt & pepper to taste
2 cups egg noodles, cooked
Remove skin from the chicken and chop the meat. Put the chicken into a slow cooker with the onions, celery, carrots and peas (see above if using leftover peas).Stir in broth, mushroom soup, and herbs. Season with salt and pepper. Cover and cook on high for 3 to 4 hours or low for 8 to 9 hours. When soup is finished, stir in egg noodles. Season to taste and serve. Enjoy!
I made this one day for a playgroup and it was delicious. This comes from the ” The American Test Kitchen” cookbook (an excellent investment for a home cook!)
Creamy Stovetop Mac ‘N’ Cheese
8 ounces macaroni (2 cups)
Salt
2 large eggs
1 (12 ounce) can evaporated milk
1 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon Tabasco (I omitted this ingredient)
Pepper
4 tablespoons unsalted butter
12 ounces shredded cheddar cheese (3 cups)
Bring two quarts water to a boil in a large pot for the macaroni. Stir in 1 1/2 teaspoons salt and the macaroni and cook until almost tender but still a little firm tot he bite. Meanwhile, mix together the eggs, half of the evaporated milk, the mustard mixture, Tabasco, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drain the pasta and return to the pot. Set the pot over low heat and stir in the butter until melted. Stir int he egg mixture and half of the cheddar. Continue to cook over low heat, gradually stirring the remaining milk and cheddar, until the mixture is hot and creamy, about five minutes. Season with salt and pepper to taste.
Pictures are posted here! You can’t go wrong with this cupcake and I have made these for many events in our family. Enjoy!
The Best Birthday Cupcakes
24 paper liners
1 package plain butter recipe golden cake mix (I subbed with white and loved it!)
1 package (8 ounces) reduced-fat cream cheese, at room temperature
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 tablespoon pure vanilla extract
Chocolate Syrup Frosting (recipe to follow)
Colored sprinkles or candy cake decorations for garnish
Place a rack in the center of the oven and preheat to 350 degrees. Line cupcake cups with liners. Set the pans aside. Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl. Blend on low speed with an electric mixer for 30 seconds, until the ingredients are well blended then stop the machine and scrape down the sides. Increase the mixer to medium speed and beat for 1 1/2 minutes to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full (You should get between 22-24 cupcakes). Place the pans in the oven. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 24-27 minutes. Remove pans from oven and place them on wire racks to cool for five minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool fifteen minutes before frosting. Meanwhile prepare your frosting…
Chocolate Syrup Frosting
1 stick butter, at room temperature
1/2 cup unsweetened cocoa powder
1/2 cup chocolate syrup
3 cups confectioner’s sugar, sifted
1 tablespoon milk
1 teaspoon vanilla extract
Place the butter, cocoa powder, and chocolate syrup in a large mixing bowl. Blend with an electric mixer on low speed until just combined (about 30 seconds). Stop the machine and add the sugar, milk, and vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Use to frost your cupcakes.
