Chicken Cream Cheese Soup
1 lb chicken (breasts or combination)
1 onion, diced
1-2 Tbsp butter
2 handfulls baby carrots (about 2 cups sliced small)
4-5 potatoes, diced small
1 cup milk
1/4 cup flour
8 oz package cream cheese
1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.
2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor (I added 4 bouillon cubes). Bring to a boil and simmer until veggies are tender.
3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.
Easy Peasant Bread next...
I love this bread recipe! This comes from another favorite blog... Laura at Real Mom Kitchen at http://realmomkitchen.blogspot.com . She has got a great blog with simple, delicious family friendly recipes. I love visiting her blog and I always know that I can find a good recipe there when I am looking for one. I actually always go to her blog when I need a quick, yummy dinner recipe. She is very talented. This peasant bread recipe is crusty on the outside, chewy on the inside, and makes a perfect side to any meal. It is super simple! I love simple bread recipes...don't we all? Find the recipe for Easy Peasant Bread here: http://realmomkitchen.blogspot.com/2008/07/easy-peasant-bread.html .
Last but not least...DESSERT! Maple-Nut Cookies with Maple Icing...
Wow!!! These little cookies were so tasty! I love the maple flavor. It is a fall taste, and these cookies are perfect for the fall. Toasted pecan halves, maple icing drizzle, and a shortbread crunch are what these cookies are all about! I found this recipe while browsing through another one of my mom's grocery store line Pillsbury fall cookbooks. These little cookbooks always have yummy recipes, and pictures to go with them. I had to try these little maple dream cookies! They taste like Pecan Sandies cookies, but so much better! They are more like a shortbread cookie. They sure were tasty, and a perfect fall cookie!
3/4 cup pecan halves
1 cup butter, softened
1/2 cup brown sugar
1/2 tsp maple flavoring
2 cups flour
1 Tbsp sugar
3/4 cup powdered sugar
1 Tbsp milk
1 tsp maple flavoring
1. Preheat oven to 350 degrees. In square pan, bake pecans 6-8 minutes stirring occassionally until light brown. Spread nuts on cutting board & cool 5 minutes. Finely chop.
2. In a large bowl, beat butter and brown sugar, scraping bowl until fluffy. Add maple flavoring and egg & blend well. Stir in flour and toasted pecans.
3. Shape dough into 1-inch balls on ungreased sheet, 2 inches apart. Flatten with criss cross fork dipped in sugar.
4. Bake 11-14 minutes or until edges are brown. cool 1 minute. Place on rack to cool completely.
5. In small bowl mix icing and drizzle over cookies.
***I saved some chopped toasted pecans to sprinkle on top. It gave the cookie a great finishing touch!