Cheesey Chicken and Rice Soup

Not sure if anyone still looks at my blog since I don't post as much anymore! But last Sunday at church we had what we call Souper Bowl Sunday! It's a lot of fun really as people bring different kinds of soup, and after church we go and have lunch together. This is the soup I made this year and it won first place! Most of my cooking I never measure so I tried guessing the closest measurements on things to write the recipe out! You can always tweak it to your liking too! :) Hope you enjoy this!

 

 

Cheesy Chicken and Rice Soup

3-4 chicken breasts, cooked and cubed into bite sized pieces

1 onion chopped or you can use dried minced onion

Garlic powder or minced garlic (I think i had used about 2 teaspoons minced garlic)

8-10 cups water

1 1/2 cups rice ( You can use any kind of rice, brown rice will just take longer to cook. I used Jasmine rice.) 

 3 Tablespoons chicken base

Broccoli, fresh or frozen and how ever much you like in the soup

1 quart heavy whipping cream

American cheese slices

Pepper jack cheese

Salt and pepper optional if you think it needs it. (I didn't add any because i thought it was seasoned enough already.)

If using fresh onion & garlic, saute in butter until tender in a large soup pan, (at least a 6 quart pan). Add chicken breast, water, rice and chicken base. cook until rice is almost tender, add the broccoli and continue cooking until the broccoli is cooked to your liking. Turn down heat a little and add the heavy cream, heat until almost boiling and add your cheeses until how ever cheesy you like it. If it is to thick you can add some milk to thin it out, or if it is to thin you can add some cornstarch and cold water mixed together to the soup and stir until thickened. Season to taste if needed.

Note* I do not usually measure anything when I make soup! I usually go by taste so if you have questions you can ask me! :) I tried to figure the amounts the closest to what I put in!    

Lemon Curd Recipe

I couldn't find the recipe that I usually use for the Lemon Curd, so I went looking on line at allrecipes.com to see if I could find something similar and I found several. I picked out one of them to put on here. You can go to the website and look at all the helpful suggestions that others have written after making this recipe.

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Perfect Lemon Curd

By: TAWNIE44

"Wonderfully tart, classic English lemon curd ... perfect with scones and tea."

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Prep Time:
10 Min

Cook Time:
6 Min

Ready In:
16 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 2/3 cups

Ingredients

• 3/4 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 3/4 cup sugar
• 3 eggs
• 1/2 cup unsalted butter, cubed

Directions

1. In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.

A Few Recipes

I have been asked for several recipes from several people,

so I decided to put them on my blog for you all to enjoy. Here they are!

Homemade Egg Nog
1 cup cream 3 cups milk
2 teaspoons vanilla extract 4 to 5 eggs
2teaspoons ground nutmeg or 1 teaspoon cinnamon and 1 teaspoon nutmeg
Pure maple syrup or other sweetener to taste
1 teaspoon Guar Gum, optional*
Put all ingredients in a blender. Mix until blended. Be careful because this does foam!
Enjoy!
*Note: I use the Guar Gum to thicken this to make it more like a store bought texture. You don't have to put it in if you don't have it or if you don't mind it runnier. You also can add Rum Extract if desired. ( I don't use it personally but you can if you want to use it.)


Oatmeal Scones with Raisins or Dates

Pre-heat oven to 450 degrees. Have ready a large ungreased baking sheet.
Whisk together thoroughly in a large bowl:

1 1/2 cups all- purpose flour 1/4 cup sugar
1 Tablespoon baking powder 1/2 teaspoon salt

Stir in, using your fingers if necessary to separate the fruit:

1 1/4 cups old fashioned rolled oats
1/2 cup raisins or chopped dates *

Whisk together , then add all at once:

1 large egg 10 Tablespoons warm melted butter, no substitutes
1/3 cup milk
Mix with a rubber spatula, wooden spoon, or fork just until the dry ingredients are moistened. The batter will be quite sticky. Transfer the dough to a lightly floured surface. With floured finger, pat the dough into a 8 inch round about 3/4 inch thick. Cut into 8 to 12 wedges. If the dough is too sticky to move the wedges intact, wait 1 to 2 minutes. Using a spatula, place the wedges at least 1/2 inch apart on the baking sheet. Bake until lightly browned, 10 to 12 minutes. Let cool on a rack or serve warm.
*Note: I have played around with this recipe. I have used chopped apricots,
dried cranberries or what ever other dried fruit I had when I made them. I also used frozen strawberries that were thawed and drained and put some white chocolate chips in them. You can have fun thinking up ideas and playing with different fruits with this one!

What goes with scones but Lemon Curd and Devonshire Cream!?! YUM!
Here is a recipe that I have for Devonshire Cream

Devonshire Cream
1- 3 ounce cream cheese, softened 1 Tablespoon powdered sugar
1/2 teaspoon vanilla extract 1/4 to 1/3 cup whipping cream
In a small mixing bowl, beat cream cheese, powdered sugar and vanilla until fluffy. Gradually add enough cream to achieve a spreading consistency.

I am going to have to go looking for my recipe for Lemon curd! :) I know it is around here some place! So I will put that up on another post. Hopefully sometime next week so you all don't have to wait to long for it!

Okay, a frosting recipe that I like to use for my base frosting when I make my cakes and that is the favorite frosting here at out house.

The Ring's Favorite Frosting
In a small sauce pan cook and stir until thickened over medium heat:
1 cup milk 5 Tablespoons all purpose flour
Cover and refrigerate until cold. ( Make sure it is cold before you put it into the next stage or it will cause the frosting to break down. It is still good but for frosting a cake it is hard to work with if you are doing a layer cake or the top and sides of a cake! If it is just a top of a cake it will work just fine.)
In a mixing bowl cream the following:
1 cup white sugar 1 teaspoon vanilla extract
1/2 cup butter, slightly softened 1/2 cup shortening
( Do not beat to much and warm the butter up!)
Add the cooled flour mixture and mix , scrape down and beat for 10 minutes on low speed.
This makes enough frosting for a 2 layer 9 inch cake.
Sorry, I am not giving you my secret ingredient that I use that the original recipe does not call for. :) I like to keep some things a secret!

I hope you all enjoy these. If you have any questions about the recipes you can ask.

Apple Pear Coffee Cake

Here is a recipe that I have been asked for the recipe by several people who have had it.
So here it is! :)

Apple Pear Coffee Cake

10 Tablespoons Butter, softened
3/4 cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Sour Cream ( I used yogurt instead)
2 to 6 Apples, chopped
1 to 3 Pears, chopped
1/2 cup Chopped nuts
2 teaspoons cinnamon, divided
1 cup Packed Brown Sugar

Cream 1/2 cup butter and sugar in bowl. Add eggs and vanilla, mix well. Mix four, baking soda, baking powder, salt and 1 teaspoon cinnamon. Add to creamed mixture alternately with sour cream or yogurt, beating well after each addition. Fold in fruit. Pour into greased 9x13 inch pan.
Combine nuts, the other teaspoon of cinnamon, brown sugar, and remaining 2 Tablespoons butter in a bowl; mix well. Sprinkle over batter. Bake at 350 degrees f. for 45 10 55 minutes,( 45 minutes is what it has taken me in our oven.), or until cake tests done.
You may substitute 1/2 cup chopped, drained canned pears for fresh pears.

I didn't have brown sugar when I made this recipe so I used 3/4 cup white sugar and about 1 to 2 Tablespoons Molasses.

Hope you all enjoy this!

Want a "Monsterious" Cookie Recipe?

This cookie recipe makes a LOT of cookies! I got the recipe from a Amish or Mennonite cookbook. I know I tried it for the first time for a VBS closing program Several year ago. - I would have been in my early teens when I first tried it. Even my brother Josiah has tried his hand at making them when he was going to be going on a baseball tournament about 2 years ago. :) I just made a batch again this last week for Josiah's wedding the 4th of July.
Here it is:

Monster Cookies
12 eggs
2 cups nuts, optional
4 cups white sugar
1 lb butter, no substitutes,softened
4 Cups Brown Sugar
3 lbs peanut butter
1/3 cup vanilla extract
1 Tablespoon corn syrup
8 teaspoons baking soda
18 cups rolled oats- I use Regular oats
1 lb M&M's
1 lb Chocolate chips

Beat the eggs, add the butter, sugars and vanilla and mix together. Add the corn syrup and peanut butter, mix well. Add the oats, nuts- if desired, baking soda,
M&M's and chocolate chips. Mix well. ( You are going to have to use a very large bowl to mix it all in!) Spoon onto lightly greased cookie sheets. - You can decide on how big you want them to be. :) Bake at 350* for about 11 to 12 minutes or until golden brown.

If you want to know the original directions for this recipe it is:
Mix in order given. Bake at 350*

I think you could cut this recipe down if you want to make them but not a lot of them! :) I haven't tried to yet but may some day. :)

The picture above is Grace playing with my goat baby bottles next to the 50lb bag of white flour that we have. ( It WAS 50 lbs at one point in time that is!)

Recipe

Okay, I am going to take a break from my thoughts and put a recipe on here. Hope you all like it! We do!

Chicken Tortilla Casserole ( Or hot dish if you live in Minnesota)
2 to 6 chicken breasts, cooked and cut into pieces ( I use 2)
1 bunch green onions, chopped OR regular onion finely chopped
1 package flour tortillas - cut into bite sized pieces
1/2 to 1 pound Cheddar cheese, grated
SAUCE:
Mix together 1- 10 ounce can each; cream of chicken or celery soup, cream of mushroom and mild enchilada sauce.
In a 9"x 13" baking pan, layer half of the tortilla, chicken, onions, sauce and cheese. Repeat with remaining ingredients, and end with cheese. Bake at 350* for 30-35 minutes, until hot and bubbly. Let set a few minutes before serving. ENJOY!