Crock Pot Chicken Noodle Soup Recipe

I've always known that a lot of people are extremely effected by weather. I'm one of them, so moving to the dessert from rainy Seattle has been quite the adjustment for me.

I know it sounds crazy, but all this sunshine has made me a little depressed. I loved those rainy days, and the way it made the city look all shiny and beautiful. Everyone says that I've come at the worst time, summer and all it's heat, but that Nevada is actually quite lovely in the other seasons.

Today I took an early morning walk and it was rather cool outside. I can't tell you how happy that made me, and how much I'm looking forward to fall and winter.

The other night I was thinking about making soup come fall, and then I decided I didn't have to wait for fall. Soup is wonderful no matter what season we're in. And even with the air conditioner on 24/7.

Recipe for Crock Pot Chicken Noodle Soup

Ingredients:

1 1/2 pound boneless skinless chicken thighs

1 pound carrots, peeled and sliced

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon pepper

1tablespoon instant chopped onion 

2 medium stalks celery, sliced

4 cups chicken broth

2 cups uncooked egg noodles

Directions:

In a large size crock pot, put in chicken thighs. Add carrots, onions, salt, thyme, pepper, garlic, celery and broth.

Cover and cook on low heat setting for 8 hours. Stir in noodles. Increase setting to high and cook 20 minutes, or until noodles are tender.

Remove chicken from crock pot and place on a cutting board. Shred chicken, then return to pot and stir soup.

Makes 6-8 servings.

-Post by Patricia



Cracked Sugar Cookies Recipe

I've mentioned before how much I love collecting and using cookbooks. I don't indulge myself in a lot of things in life, but I do enjoy buying cookbooks when I want to. They just plain out make me happy, much like they did my mom, I guess. But I use mine all the time, and I only remember her using hers when she wanted to make something "fancy".

When we were getting ready to move from our Seattle area home in July, I got rid of so much stuff. I donated bags and bags of clothes, shoes, household items, and even furniture. It made me sad to let it all go at first, but then I felt lighter and happy that I got rid of things that no longer were useful, or that had memories it was time to let go of.

I got rid of a lot of books too, mostly novels and decorating books, and some self-help books that I'm now embarrassed that I ever bought in the first place. But I kept every single cookbook, some that I've had for more than thirty years.

Decades ago, before everyone has turned into a self-proclaimed stylist, there was a Southern gentleman named Lee Bailey. When his first cookbook came out, I immediately fell in love with everything he did. I just loved his the South meets New York City way of approaching his home and life in the kitchen.

He became a well know lifestyle writer and opened home-furnishing stores in New York and across the country. He also went on to write more cookbooks, and I have everyone of them.

So here I am, thirty-plus years later still using this dear man's cookbooks to make my grandchildren a recipe for the best sugar cookies I ever tasted in my entire life. Mr. Bailey has passed on, but he still lives on for me in the beautiful books he created for home cooks just like me.

When I say these Cracked Sugar Cookies are the best, I'm not exaggerating. They are just downright delicious, and actually very easy to make. The cookbook says that Mr. Bailey got the recipe from his Louisiana cousin, and that it's been around for a long, long time. I like that.

Recipe for Lee Bailey's Cracked Sugar Cookies

Ingredients:

1 1/4 cups sugar

1 cup (2 sticks) unsalted butter, softened

3 large egg yokes, lightly beaten

1 teaspoon vanilla extract

2 1/2 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cream of tartar

Directions:

Preheat the oven to 350 degrees. Lightly grease a cookie sheet. (Or use parchment paper like I did)

Cream the sugar and butter until light and fluffy, about 3 minutes. Beat in the yokes and vanilla. Sift the dry ingredients together, then add to the batter in 4 parts, mixing well after each addition.

Form the dough into balls the size of a walnut and place balls on cookie sheet about 2 inches apart. Do not flatten. Bake for approximately 11 minutes. Cool on a wire rack. Repeat with remaining dough until used up.

Makes about 3 dozen cookies.

-Post by Patricia 









Fresh Peach Cake Recipe From Back In The Day Bakery Made With Love Cookbook

It sort of feels like I should call this cake the "end of summer fun cake". Tomorrow my grandchildren will start a brand new school, in a brand new town, in this brand new to us, state of Nevada.

I think my daughter and son-in-law have prepped them well for this new adventure, emotionally, and with the must have new clothes, backpacks, and shoes. I think, and hope, and pray that the new school will be a great place for them.

When you live with your grandchildren like I do, there isn't really the emotional separation from their lives like other grandparents have. And so I can get caught up in what is happening to them, and just like a parent, I want everything to always go smoothly for them, and life just isn't like that as we all know.

So all I can do is offer them love and support, and cake. Trust me, cake helps. I made this delicious cake for dessert for them last night and they loved it. Who doesn't love yummy cake with peaches and whipped cream, right?

This is actually another cake recipe from the Back In Day Bakery Made With Love Cookbook, by Cheryl and Griffith Day. I absolutely love their southern style way of life and baking. It's become one of my favorite cookbooks.

I found delicious peaches on sale at the grocery store and thought this cake would be a great end of summer dessert for us, and it was. So good!!

Recipe for Fresh Peach Cake

Ingredients:

1 cup unbleached all-purpose flour

1 teaspoon baking powder

10 large peaches, peeled, pitted, and cut in half

1 tablespoon fresh lemon juice

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup plus 3 tablespoons granulated sugar

1/2 cup packed light brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

Directions:

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter an 8-inch square (or round, like I used) cake pan, then line the bottom with parchment paper and butter it as well. Lightly dust the pan with flour, tapping the pan on the counter to shake out the excess.

Stir together the flour and baking powder. Set aside.

In a large bowl, toss the peaches with the lemon juice. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a hand held mixer), cream the butter, 1/2 cup of the granulated sugar, and the brown sugar on medium-high until very light and fluffy, 3 to 5 minutes.

With the mixer on low speed, gradually add the dry ingredients, mixing just until incorporated.

Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until just incorporated.

Remove the bowl from the mixer and use the rubber spatula to incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pan and gently smooth the top with the spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.

Arrange the peaches on top of the batter, cut side down. Stir together the remaining 3 tablespoons granulated sugar and the cinnamon and sprinkle on top of peaches.

Bake for about 1 hour, or until a cake tester inserted in the center of the cake comes out clean. Cool for 15 minutes, then remove from the pan, peel off the parchment, and transfer to a wire rack to cool.

- Post by Patricia













Our Favorite Back To School Snack Mix Made With Goldfish® Crackers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MixMatchMunch #CollectiveBias

My family and I moved a few weeks ago away from Seattle, and to Henderson, Nevada. Like with any move, there's good and bad, and a lot of goodbyes to close friends and family members.

I'm very happy to say that everyone is loving our new home and community, and my grandchildren have completely fallen in love with our neighborhood, which is filled with parks, pools, and walking trails. And though I know they'll miss their friends, it's just such a relief to see them settling in so well already.

Since back to school is only a few days away, it's time to start thinking about breakfasts, lunches, and that all important after school snack. A great snack that kids like can prevent the irritability or meltdown that is bound to happen after school in those first days of being back in the classroom.

Since my three grandchildren adore Goldfish® crackers, I decided to use them to make a yummy snack mix. The kids eat them all the time, and I thought that the cute, familiar little crackers would be especially welcomed as after school snacks when they start their new schools.

Goldfish crackers seem like they have always been in my house, my own five children loved them, and now so do my grandchildren. It's funny how things change, but some things stay the same, and they always bring out smiles from everyone in my family.

It's amazing how many varieties and sizes that Goldfish snacks are available in. I like buying the 30 ounce boxes because of savings and knowing we should have some on hand for a little while, I hope.

Walmart is offering the rollback price of $5.98 on bulk Goldfish crackers, so it's a great time to stock up for back to school.

My grandson Liam is six, and he'll be starting first grade. Of course he had to sample the snack mix I made, and it met with his approval.

I made it in a big bowl that has a lid, so I can keep it in the pantry. Having it already mixed together is a big time saver, and we can give the kids a snack as soon as they get home from school. I know from experience that hungry kids don't like waiting, and I don't blame them.

When I was shopping at Walmart, I picked up some of our favorite fruits, strawberries and blueberries. I'm grateful my grandchildren are not picky eaters, so eating lots of fruits and veggies are a normal part of their diets.

Pairing my Goldfish crackers snack mix with the fruit is really delicious, and I love it too!



You can make a snack mix with lots of different things, but this is my favorite recipe for a delicious sweet and salty combination. I used two varieties of crackers, Colors, and the Baked With Whole Grain Cheddar.

Here's the ingredients you need:

1 1/2 cups white chocolate chips

2 cups mini pretzels

1 1/2 cups chocolate candy pieces

1 1/2 cups salted peanuts

2 cups Baked With Whole Grain Cheddar Goldfish crackers

2 cups Colors Goldfish crackers

Make sure you use a bowl large enough so that when you mix all the ingredients together, they won't spill out. Just add all the ingredients into the bowl.

I think that the white chocolate chips go really great in this, and my four year granddaughter has agreed. I love them too.

Next, just take a big spoon and stir everything together. It's really the easiest thing in the world to make a great tasting snack mix.

Goldfish crackers are a great snack all alone, but using them to make a yummy kid-friendly snack mix like this one, is sure to put a smile on any kid's face. With new classes, teachers, and friends, going back to school can be a big adjustment for our kids. So it's nice to offer them a snack that lets them know you care.

Be sure and look for this in-store offer that may be available at your local Walmart: Save $1.00 on any ONE (1) Bolthouse Farms® 10 oz. Baby Carrots or Bolthouse Farms(® 11 oz. juice when you buy any ONE (1) Pepperidge Farm® Goldfish® crackers 30 oz. or larger.

You can find Goldfish® crackers in a variety of flavors and sizes at your local Walmart. And don't forget to take advantage of the rollback price of $5.98 on bulk size crackers.

Have you ever made a snack mix with Goldfish crackers, and if you have, what are your favorite ingredients? Leave me a comment, I'd love to know!

-Post by Patricia

Betty Crocker Recipe For Old-Fashioned Oatmeal Chocolate Chip Cookies

There's nothing I love better than a good old-fashioned recipe for one of my favorite cookies. I remember back in the day, before Martha, or the cooking shows, homemakers turned to the mythical and perfect Betty Crocker for easy and delicious recipes.

While generations of people may recognize the name, most people assume that Betty was a real person, someone nice and cheery, ready to kindly encourage us to be confident in the kitchen. But in fact, it was a made up name that was created to give letters about baking a more personal feeling response from the large company that sold products.

The company grew to be one of the largest world wide, and so did the name Betty Crocker. I remember my mother loved her Betty Crocker cookbooks, and many, many meals and baked goods graced our table that started out as recipes from those books.

Unfortunately, I don't have any of those cookbooks of my mothers, I wish I did. But I can find many of the recipes online, just like this one for Oatmeal Chocolate Chip Cookies. It's such an easy recipe but don't let that fool you. These cookies are downright delicious, and a little bit of heaven with a cold glass of milk. 



Recipe for Oatmeal Chocolate Chip Cookies

Ingredients:

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups quick cooking oats

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped nuts, if desired

Directions:

Heat oven to 350 degrees. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda, and salt. Stir in chocolate chips and nuts.

Onto an ungreased cookie sheet, drop dough by rounded tablespoon about 2 inches apart. Bake 10-12 minutes, or until golden brown. Cool slightly, then remove to wire rack to finish cooling.

Makes approximately 24 cookies.

-Post written by Patricia