Hearty Turkey Noodle Soup

Hope everyone had a great Thanksgiving.  Leftover turkey?  Here is a delicious turkey noodle soup your family will love.  If you don't have any leftovers, just use chicken instead.  Of course, then it will be chicken noodle soup :-)

Hearty Turkey Noodle Soup

2 teaspoons chicken bouillon
3 cups chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 1/2 oz. (about 4 cups) cooked noodles
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 -3 cups diced turkey (or chicken)
Salt and pepper to taste
1/2 tsp poultry seasoning (optional)
1 Tablespoon parsley (optional)

Heat chicken broth and bouillon together.  Add carrots celery and onions.  Simmer until vegetables are tender.  Mix cream of chicken soup and milk together, then add to soup mixture.  Add chicken and noodles.  Salt and pepper to taste.  Umm, Umm Good! 

Baked French Toast

This is a great recipe my daughter-in-law, Mandy, shared with me.  You have to make it ahead of time, so plan accordingly.  We made it last year for Thanksgiving morning because we knew we would be too busy to make breakfast.  I made it for Christmas morning and also made it for a covered dish with my breast cancer support group, Pink Posse.  Everyone loved it.  The best part is that you make it the night before and just put it in the oven the next morning.

Breakfast DONE!

Baked French Toast

1 ½ cups packed brown sugar

¾ cup butter

3 Tbsp light corn syrup

1-2 baguette's (depending on the length, Batter will be enough for 24-36 rounds) or 1 loaf French bread, cut into 1 inch thickness

8 eggs

2 ¼ cups milk (I use part milk and part half and half to equal 2 ¼ cups milk.)

1 ½ tsp vanilla extract

Place first 3 ingredients in medium size saucepan and heat over medium heat, just to congeal (Do Not Boil). Spray baking dish (large foil pan) with nonstick vegetable oil, pour hot brown sugar mixture into baking dish. Place eggs, milk and vanilla into blender and blend until smooth. Pour milk mixture into a dish and dip bread slice (I do at least 5 at a time), making sure they really soak up the mixture. Place into pan with brown sugar mixture and scrunch pieces together (should get about 32-36 slices in the pan). Cover the baking dish with plastic wrap and refrigerate overnight. The next morning, preheat oven to 350 degrees and place uncovered dish in oven for 30-45 minutes or until firm and slightly browned. Brown sugar mixture should be bubbling.  Serves 8 to 10 people.

**It usually takes 2-3 baguettes, especially if you scrunch them together. Also, I always turn over the slices about halfway through or towards the end so that it gets the entire slice covered in the sauce.  This seems to help cook each slice a little more evenly. But if you don't flip them it is still good.

Pumpkin Bread

 

As Thanksgiving approaches, I reflect on all my many blessings.  Heavenly Father knows our needs and is always there for us.  I'm thankful for my wonderful husband and beautiful children and their spouses, for my grandchildren, for my health (I'm cancer free), for my extended family (especially for my sister who has given of her time and love so unselfishly).  I'm grateful for my friends and the opportunities I have to serve others.  With that in mind, here is a recipe for pumpkin bread that you can make for your family, friends and neighbors.  Let someone  know that you are thankful for them this Thanksgiving.  We should always have an attitude of gratitude! 

Pumpkin Bread

2 cups sugar
1 cup canola oil
4 eggs
16 oz. canned pumpkin (not pie filling)
3/4 cup water
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1-2 teaspoons cinnamon (I just used 1 teaspoon)
1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)

Preheat oven to 350 degrees.  Grease 2 standard loaf pans with non-stick spray.

In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice.  Set aside.

Using a stand or hand mixer, beat sugar and oil together.  Add eggs, one at a time, mixing after each addition.  Add the pumpkin and the water and mix until well blended.  Add the flour mixture and mix until blended.  Pour batter into prepared pans.

Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly. 

HAPPY THANKSGIVING!

 .

Cabbage Soup with Meatballs

It's getting to be soup weather, so here is a great recipe to share with your family.  It is so good and I love the meatballs in it.  It has a little sweet and sour taste.  I have already made it three times.  My family loves it!

Cabbage Soup with Meatballs

3 lb. cabbage (one head)

1 (16 oz) can tomatoes

3 cups water

2 (8 oz) cans tomato paste

½ cup vinegar
½ cup brown sugar
1 tsp. salt
¼ tsp. pepper
large onion

Meatballs

1 ½ - 2  pounds ground beef

1 egg
¼ cup quick oats
1 small onion, grated
Salt and pepper to taste

Soak cabbage in hot water for about 5 minutes.  Slice onion and place in bottom of large pot (4-6 qt).  Shred cabbage and place in pot together with tomatoes, water, tomato paste, vinegar, brown sugar, salt and pepper.  Bring to a boil.

Meanwhile, mix meat mixture and form into balls.  Place meatballs on top of cabbage soup and bring to a second boil.  Cover and simmer for 2 hours. 

Banana Muffins

 

When I have too many ripe bananas, I always make banana Bread   That's because we love my Chocolate Chip Banana Bread.  But I wanted to try something different.  I came across this banana muffin recipe that looked delicious, and I was in a baking mood.  So  I made it and we loved, loved, loved it!

Banana Muffins

1 ½ cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
3 bananas mashed
¾ cup white sugar
1 egg
1/3 cup butter, melted

Topping:

1/3 cup brown sugar, firmly packed
2 Tablespoons all purpose flour
1/8 teaspoon cinnamon
1 Tablespoon butter

In a small bowl, mix together the topping ingredients:  brown sugar, 2 tablespoons flour and cinnamon.  Cut in 1 Tablespoon butter until mixture looks crumbly.  Set aside.

In a large bowl, mix together 1 ½ cups flour, baking soda, baking powder, sugar, egg, bananas and melted butter. (I use a hand mixer)  Spoon into prepared muffin cups.

Sprinkle topping mixture over muffins.

Bake at 375 for 18 minutes, until a toothpick inserted into center of muffin comes out clean.