Ruth's Coconut Crust Key Lie Pie

Prep Time: 45 min

Serving: Yields 2 pies (16 slices)

Ingredients:

16 oz cool whip

14 oz  Bordens sweetened condensed milk

½ + cup key lime juice

16 cream filled vanilla sandwhich cookies (finely crushed)

1 cup packed sweetened coconut toasted 

6 TBSP butter melted

Raspberries (optional)

For the Crust:

Toast coconut at 325degress 5-10 minutes (watch closely).  Finely crush cookies.  Combine cookies and coconut in a bowl.  Add Melted butter.  Mix until even coated.  Firmly press into both pie tins.  Let chill in refrigerator for 30 minutes while you make filling.

For the Filling:

Combine cool whip (almost all of it, just leave enough for a dollop on each slice of pie), sweetened condensed milk, and lime juice.  Stir with large spoon until velvety.  Fill each pie crust.  Let chill for several hours in fridge.

Serving:

Spoon a dollop of cool whip onto each slice and top with a raspberry.

Meals for 1: Parmesan Pesto Pasta

I have found myself eating alone a lot lately on nights when I am not working late, and Sean is at one of his night classes.  I came up with this quick, easy, and yummy meal for one.  This can easily be modified to make for however many people you need to feed.  I think the best part is that the clean up is so easy.  You use one pot, one bowl, one spoon, one fork, and a colander.

Serving Size: 1

Cooking Time: 15 min         

Ingredients:

• Whole Wheat Rotini Pasta (or any short fat noodle you like: penne, fussilli, bowtie, etc...)
• Frozen Broccoli (or fresh)
• Pesto (I like to freeze mine in its container so I can just scrape off what I need)
• Parmesan Cheese (from the plastic container you can just sprinkle on, or fresh)

Cooking:

Bring water to a boil.  Add in one serving of pasta (I just put enough in to almost fill up one cereal bowl, but this can vary depending on how hungry you are).  Cook al dante according to package (about 9 minutes) stirring occasionally.  After about 5 minutes, add in frozen broccoli, and continue boiling for the remaining 4 minutes, stirring occasionally.  Drain pasta and broccoli in colander.  In the meantime, scrape off about 1 spoonful (I used a large spoon) of frozen pesto into bowl.  Heat in microwave for about 10 seconds.  Add pasta/broccoli to bowl.  Toss with spoon you used to scrape pesto into bowl until pasta is lightly covered in pesto.  Dust (somewhat heavily) the parmesan cheese completely on top of the pasta.  Toss until pasta is evenly covered.  Enjoy!

Tips:

You may think this isn't enough pesto.  For me, it is.  I like that there is just a subtle hint of that delicious pesto flavor.  If this isn't enough for you, feel free to add more.  There is no wrong way to make this.

You can add chicken to this recipe to add some protein and make it more of a meal.

Baked Parmesan Kale Chips

I am posting this GREEN healthy recipe in honor of St. Patty's Day in a few weeks!


Ingredients:

• 1 bunch kale (12 oz after removed from stems)
• 1 tsp olive oil (spray)
• a sprinkle of sea salt or kosher
• 1/2 cup shredded Parmesan cheese

Directions:

Preheat oven to 350°F. Lightly spray two large baking sheets with oil.

Wash and thoroughly dry kale. Remove the leaves from the thick stems and tear into bite sized pieces. 

Place on baking sheets, spray with olive oil and sprinkle with salt.

Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.   

Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt. Time will vary depending on your oven.



Servings: 6 • Serving Size: 1/6th • Old Points: 1 pt • Points+: 1 pt
Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g
Sodium: 126 mg (without salt)

(I got this recipe from skinnytaste.com, a great website with easy, healthy recipes!)

RUTH SMITH'S FAMOUS COOKIES

This recipe claims to make 75-100 cookies, but at my house, the raw dough gets eaten before that can ever be proven!!! ~Carolyn

Preheat oven to 400 degrees or 375 convection

Cream:
2 c. soft butter
2 c. brown sugar
2 c. sugar

Add:
4 eggs

Add:
1 t. salt
2 t. baking powder
2 t. baking soda
2 t. vanilla

Add:
5 c. flour
then 2 more cups of flour=7 cups (dough should not be too sticky to handle)

FOR OATMEAL COOKIES

Add:
3 c. flour
4 c. instant oats (instead of 7 cups of flour)

Now comes the fun optional part...

2-4 chopped up Hershey bars with a bag of milk chocolate chips
or
2 bags milk chocolate chips
3 c. nuts (pecans, almonds or walnuts)
3 c. raisins
3 c. coconut

I would only add 2-3 of the above, or it might not be doughy enough, you know?

Form golf ball sized balls (I use a large cookie dough scoop) and place on cookie sheet 2" apart. Mash slightly. Bake 6 minutes or until lightly browned.

Pumpkin Pie Milkshakes

Make these.  Today.  They are incredible.

Pumpkin Pie Milkshake
Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.

Sprinkle with crushed graham cracker crumbs before serving.

Mini Puffed Oven Pancakes

Made these this weekend and my family LOVED them.  They are like mini german pancakes.  Mini size makes everything better right?  I used a regular sized muffin pan (fill cups half full of batter) and doubled the recipe.

Mini Puffed Oven Pancakes with Berry Sauce
recipe by ourbestbites.com 

Ingredients
3/4 cup flour (*see note below)
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons butter, melted
powdered sugar

Berry Sauce
6 large frozen or fresh strawberries
3 tablespoons berry jam
optional: sugar if needed, to taste

*Since so many have made these and love them, I didn’t want to alter the recipe from its original posting.  however, since making these more often, I have found I prefer the texture of the finished puffed pancakes when I decrease the flour to 1/2 cup.  Try it both ways and See how you like it!

Instructions
Place mini muffin pan (or cast iron skillet) in oven and heat to 400 degrees.  While oven is heating, place flour, milk, eggs, and salt in a blender and blend until smooth.  Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.  But we’re going for quick and easy here so I just grab the spray.  (If using cast iron pan, coat entire pan surface with butter).  Fill muffin wells 3/4 full with batter.  Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.  Remove puffs and place on plate or platter.  Drizzle with melted butter and sprinkle with powdered sugar.  Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce

If using frozen berries, place berries and jam in a microwave-safe bowl and heat for  about 1 minute.  Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached.  Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

Yields about 24 mini muffin pancake puffs

Light Lemon Jello

2 (3 oz) boxes lemon jello
2/3 cup sugar
1/4 tsp salt

mix together in a bowl and add

2 cup boiling water
1 (12 oz) can frozen lemonade - thawed

Stir until Jello is dissolved.  Refrigerate until syrupy, about 30 - 45 minutes.  Stir every ten minutes to make sure its not setting

Beat
1 pint whipping cream

Then fold whipping cream into jello mixture.  Pour into 9 x13 glass dish and refrigerate several hours or over night.

Optional: Serve with fresh berries

Twice Baked Potato Casserole

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Serves 8-10

INGREDIENTS:

• 5 lb russet potatoes
• 10 sli bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

---

DIRECTIONS

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

FINALLY chocolate chip cookies

I don't know what my problem is, but I have not been able to make good chocolate chip cookies...ever.  Seriously, they are always too flat or too hard or too disgusting.  I found this recipe on pinterest and FINALLY they worked out.  Jack came home from being on overnight call and the first thing he said was, "Oh, you learned how to make cookies!"  So here is the recipe, I have to post it here so I don't lose it!

1 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 1/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 12 ounce bag semi-sweet chocolate chips

preheat oven to 375* . cream together butter and sugar. beat in eggs and vanilla. in a seperate bowl, combine flour, salt, and baking soda. gradually beat into butter/sugar mixture. add chocolate chips and stir in. spoon and drop onto ungreased cookie sheet. bake 9 minutes.

Grilled Chicken Kebabs with Romesco Sauce

I got this delicious recipe from my mother in law, Ruth.  It has a spicy red sauce you can put on the kebobs if you choose, and it is sooooo good.

Servings: 4

Ingredients:

• wood skewers
• 2 lbs chicken breasts cut into 1.5" cubes
• 1/2 cup chopped fresh cilantro
• 1/2 cup extra-virgin olive oil (divide 1/4 cup & 1/4 cup)
• 2 tablespoons fresh lime juice
• 2 teaspoons plus 1 tbsp. mined garlic
• 1 teaspoon coarse kosher salt
• 1 teaspoon smoked Spanish paprika (pimenton)
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup peeled roasted red peppers (canned or fresh)
• 1/3 cup whole almonds or hazelnuts
• 1 slice crusty bread, toasted and cut into cubes (usually uses big sourdough from grocery store)
• 1 tablespoon sherry vinegar/red wine vinegar
• 2 bunches green onions, root ends trimmed

Preparation:

1.  If using wood skewers, soak in cold water at least 30 minutes before using.  In a large bowl or resealable plastic bag, combine chicken, cilantro, 3 tbsp. olive oil, lime juice, 2 tsp. garlic, salt, smoked paprika, and pepper.  Toss to coat, then marinate, chilled, 25 minutes. (Really good if you marinate the night before)

2.  Meanwhile, put roasted peppers, nuts, bread, vinegar, remaining 1tbsp. minced garlic, and 1/4 cup olive oil in food processor and whirl until pureed; sauce will be thick.

3.  Preheat a gas or charcoal grill to medium-high (you can hold our hand 1 to 2 in. above cooking grate only 3 to 4 seconds).  Thread chicken onto skewers, discarding marinade.  Drizzle green onions with remaining 1 tbsp. olive oil.  Lay skewers on grill (cover if using gas) and cook 4 minutes.  Turn skewers over, then lay green onions on grill.  Cook 4 minutes, until chicken is browned and cooked through and onions are charred in places.

4.  Serve hot, accompanied by sauce. Best served over cilantro lime rice.

picture via myrecipes.com

Tikka Masala

Another yummy recipe from Cynthia.  Serves 4 - 6

Chicken Tikka Masala (4-6 people) 

(Note the pictures have larger portions as I was tripling the recipe. Also this recipe is fairly simple even though there are quite a few steps.)

The Chicken

• 1 tsp tumeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 2 tsp salt
• 4 chicken breast

• 1 cup plain whole-milk yogurt (If I'm feeling healthy I go low-fat)
• 2 tbsp vegetable oil
• 2 medium garlic cloves minced (when cooking for a lot I always buy the pre-minced garlic)
• 1 tbsp grated ginger 

Chicken Prep

1. Combine tumeric, coriander, cumin, cayenne, salt in small bowl
2. Rub both sides of chicken with spice mix
3. Cover chicken with plastic wrap and refrigerate for at least 30 minutes
4. Whisk together yogurt, oil, garlic, and ginger cover and put in fridge

Masala Sauce

• 3 tbsp vegetable oil
• 1 large onion
• 4 medium garlic cloves minced
• 3 tsp fresh ginger
• 1 fresh serrano chile minced
• 1 tbsp tomato paste
• 1 tbsp garam masala
• 28 oz diced tomatoes 
• 3 tsp sugar
• 1/2 teaspoon salt
• 2/3 cup heavy cream

Sauce Prep

1. Heat oil in large pot (best if you have a dutch oven) over medium heat until simmering. Add onion and stir frequently until light golden (6 to 8 minutes)
2. Add garlic, ginger, chile, tomato pastes, and garam masala. Continue stirring until fragrant (3 minutes)
   Add crushed tomatoes, sugar, and salt; bring to boil
3. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
4. Stir in cream and cilantro and return to simmer

Cooking Chicken

1. While sauce simmers, adjust oven rack to about six inches from heating element and heat broiler (I tried the grill for the first time and it worked great)
2. Use tongs to dip chicken into yogurt mixture and place on broiling pan. 
3. Broil chicken until thickest part reads 160 degrees (about 15-20 minutes)
4. Don't forget to flip chicken halfway through
5. Cut chicken in to cubes and stir into sauce
6. Stir in cilantro

Indian Rice Serves 4-6 people

Ingredients

• 1 1/2 cup basmati rice or long-grain rice
• 2 1/2 cups water
• 1 tsp salt
• 1 tsp pepper
• 3 tbsp salted butter
• 1 medium onion
• 1 cup peas

Rice Prep

1. Rinse rice: Put rice in a bowl and add enough water to cover the top by about two inches. using hands gently swish the grains to release the starch. Carefully pour off water, leaving rice in bowl. Repeat about 5 times or until the water is basically clear. 
2. Bring 2 1/2 cups water to a boil along with salt and pepper, cover
3. Meanwhile, heat butter in a large saucepan over medium heat until melted
4. Add onion and saute until softened but not browned (3-4 minutes)
5. Add rice and stir to coat grains with butter
6. Cook until edges of rice grains begin to turn translucent (3 minutes)
7. Stir hot seasoned water into rice and return to boil
8. Reduce heat to low, cover and simmer until all liquid is absorbed (20 minutes)
9. Remove from heat and remove lid and place a kitchen towel folded in half over teh saucepan and replace lid
10. Let stand for 10 minutes
11. Add a cup of heated green peas to rice

Tres Leches

Jack requested this for his birthday and it was delish!

Ingredients

For the cake:

• Vegetable oil
• 6 3/4 ounces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the glaze:

• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 cup half-and-half

For the topping:

• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

Directions

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:

Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Southwest Pasta Salad

Found this recpie on ourbestbites.com Made this without chicken for a side dish.  It was yummy! Really good dressing. It would be great with chicken for a meal (if only Jack would eat cold pasta).  I added pumpkin seeds becasue I love them.  It might also be good with diced avocado.

Ingredients
1/2 lb bowtie pasta
1 14oz can black beans, drained and rinsed (make sure to drain them very well!)
2 roma tomatoes, diced or about 3/4 C or halved cherry tomatoes
1 large red, yellow, or orange bell pepper, diced
1/2 C sliced green onions
1/2 C frozen fresh corn
zest from 2 limes
optional: 8 oz diced cooked chicken (this is fantastic)
1/2 C Queso Fresco or Cotija Cheese (or you could sub grated jack, cheddar or pepperjack)

1/2 cup pumpkin seeds (optional)

Dressing:
6 Tbs fresh lime juice (about 3 juicy limes)
1/4 C white wine or rice vinegar
4-5 cloves garlic, roughly chopped
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1/2 tsp kosher or sea salt
2 tsp sugar (add a touch more if your limes are extra sour/bitter)
3/4 C canola oil
1/2 C roughly chopped cilantro

Directions

To prepare dressing place Boil pasta in salted water until cooked.  While it’s cooking, prepare dressing.

First zest your limes and place the zest in a large salad bowl.

Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.

When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.

Makes about 4-6 dinner sized servings or 10-12 side servings

Carmelitas

1 1/2 C. butter melted
1 1/2 C. brown sugar, packed
2 C. oatmeal
2 C. flour
1/2 tsp. salt
1 tsp. soda
2 C. chocolate chips
1 bottle caramel topping
6 Tbsp. Flour

Mix butter, brown sugar, flour, oats, salt and soda together.  Spread 1/2 of the dough mixture in a 9x13 inch pan.  Bake at 350 for 10 minutes.  Remove from oven; Sprinkle with chocolate chips. Mix 6 T. flour with caramel topping and pour over chocolate chips.  Crumble the remaining dough mixture on top.  Bake 15 more minutes at 350.  These are easier to ruth into squares after 2 hours of cooling.

Asian Spinach Salad

Ingredients:
16 oz bowtie pasta, cooked al dente
1 (10 oz) bag fresh spinach
1 (6 oz) bag craisins
3 (11 oz) cans mandarin oranges, drained
2 (8 oz) cans water chestnuts, drained
1/2 c. cilantro, chopped
1 bunch green onions, chopped
1/4 c. toasted sesame seeds
6 oz honey roasted peanuts
2 c. cooked chicken, cut into small pieces (i only use this if the salad is going to be the main course)

dressing:
1 c. vegetable oil
2/3 c. bottled Teriyaki sauce (better to use a high quality sauce like Yoshida's)
2/3 c. white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Blend dressing ingredients together in blender.  Mix dressing and cooked pasta in a large freezer bag or bowl and marinate for two hours.  Combine rest of salad ingredients in large salad bowl, add pasta and dressing, toss.

Tip for freezing soup

I made that wild rice soup the other day (YUM) but it was too much for my little family to eat.  I wanted to freeze it for later, but hate de-thawing a giant lump of soup.  So I poured the cooled soup into muffin tins and let it freeze overnight.  In the morning I put the bottom of the muffin tins in hot water and the soup popped right out. Then I put these frozen circles of soup on a freezer bag and then later when you want them you just throw three or four circles in the microwave!  It freezes really well and should last about 6 months that way.

Lion House Rolls

Ingredients:
2 Cups Warm Water (110-115)
2/3 Cup nonfat dry milk
2 Tbls. dry yeast
1/4 Cup Sugar
2 tsp. Salt
1/3 cup butter
1 egg
5 to 5 1/2 Cups all purpose flour

Preparation:
In mixer:
combine water & powdered ilk and stir until dissolved.  Add yeast, sugar, salt butter, egg & 2 cups flour.  Mix on low speed until moistened.  Turn to medium speed for 2 minutes.  Add 2 cups flour.  Mix on low speed until moistened.  Mix on medium speed for 2 more minutes.  Mix in remaining four by hand.  Dough should be soft, not overly sticky and stiff.  It is not necessary to use all of the lour.  Scrape dough off side of bowl and pour 1Tbs. vegetable oil around side of bowl.  Turn dough over in bowl so it is covered with oil.  Cover with plastic wrap & allow to rise until doubled in size.  Sprinkle board with flour and put dough on flour.  Shape into rolls and place on greased baking pan.  Let rise until rolls double in size.  (approximately 60-90 minutes).  Bake a 400 degrees for 15-20 minutes.  Recipe makes 30 rolls.

Creamy Chicken and Wild Rice Soup

INGREDIENTS:
½ cup butter
1 medium yellow onion, finely chopped
½ – 1 cup frozen corn
½ cup chopped celery
½ cup carrots, sliced
1 pound boneless, skinless chicken breasts, cubed
½ pound fresh mushrooms, sliced
¾ cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won’t believe how delicious this is with the nonfat variety!)

DIRECTIONS:
Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken and carrots and sauté for 5-7 minutes until vegetables are tender and chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow all the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

Recipe and Picture via: melskitchencafe

Creamy Chicken Noodle Soup

Ingredients
1 1/2 C butter
3 C Milk
3 T Chicken Stock
5 Chicken Breasts
16 oz Boiled Egg Noodles
1 1/2 Flour
12 C Chicken Broth
3 C Baby Carrots
3 C Celery
1/2 C Parsley
2 tsp. Thyme
3 C Mushrooms
2 C Onion

Preparation:
Melt butter in saucepan.  Blend in flour, add milk & broth.  Stir and cook until mixture boils and thickens.  Stir in chicken, noodles & bullion.

Chipotle Chicken Skewers with Creamy Cilantro Dipping Sauce

yum!  I loved these. The sauce is delish too.  I served with rice (I would recommend Cafe Rio lime rice) but the chicken and sauce would be really good in a taco too.

chicken skewer ingredients

• 2 lbs boneless skinless chicken breasts ( about 5 medium breasts)
• 1/4 cup light brown sugar, packed
• 2 tablespoons fresh cilantro leaves, minced
• 1 chipotle chiles in adobo, minced
• 2 teaspoons adobo sauce
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• nonstick cooking spray

dipping sauce ingredients

• 3/4 cup low-fat sour cream
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup lime juice, from 2 to 3 limes
• 1/8 teaspoon garlic powder
• 2 tablespoons cilantro leaves, minced
• 2 scallions, minced
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
  

  Directions

  1. FOR THE CHICKEN: Slice the chicken breasts across the grain into 1/2-inch-thick strips (you should have about 30 strips). In a large bowl, toss the chicken with the brown sugar, cilantro, chipotle, adobo sauce, salt, chili powder, garlic powder, and pepper. Cover tightly with plastic wrap and refrigerate until the flavors meld, about 30 minutes. (The chicken, covered, can be refrigerated for up to 1 day before cooking.).
  2. FOR THE DIPPING SAUCE: In a bowl, stir all the ingredients together. Cover with plastic wrap and let stand at room temperature until the flavors meld, about 30 minutes. (The dipping sauce can be covered and refrigerated for up to 2 days. Season with additional lime juice, salt, and pepper to taste before serving.).
  3. Meanwhile, adjust an oven rack to the top position and heat the broiler. Line a broiler pan bottom with foil and top with a slotted broiler pan top; spray the broiler pan top with nonstick cooking spray. Weave each piece of chicken onto individual bamboo skewers; lay half of the skewers on the broiler pan top and cover the skewer ends with foil, making sure not to cover the chicken. Broil until the meat is lightly browned and cooked through, 5 to 8 minutes, flipping the skewers over halfway through. Transfer the skewers to a serving platter and serve immediately with half the dipping sauce. Repeat, broiling the remaining skewers and serving with the remaining dipping sauce.