Creamy Chicken Noodle Soup

/b>Ingredients

1\4 cup unsalted butter

1 cup yellow onions, diced

3 medium carrots cut in rounds

2 celery stalks, diced

1 1\2 teaspoons salt divided

1\4 cup flour

4 med. garlic gloves diced

1\4 teaspoon smoked paprika

6 cups chicken stock

8 oz. wide egg noodles

1 Tablespoon sherry vinegar (I didn't use this)

1 rotisserie chicken, torn or chopped 

2 teaspoons fresh thyme

1. Melt butter in a large pot over medium heat. Add onions, carrots, celery, and 1\2 teaspoon salt. Cook until vegetables are soft, about 5 min. Add flour, garlic,and paprika. Cook until flour is light brown- about 1 min.

2. Add stock and increase heat to high.  When boiling add egg noodles and cook until noodles are tender, about 10 min. Reduce heat to medium and add chicken. Heat through. Remove from heat and add heavy cream, sherry vinegar, and remaining salt. Divide into bowls and top with thyme leaves.

1\2 cup heavy cream

1Tablespoon sherry vinegar (

Bacon Scallops with Lemon Butter Sauce

This recipe comes from Julia's Album. With this new format, I don't know how to add her link.

 Ingredients:

5 strips bacon 

1 lb. Scallops (shrimp)

Salt and pepper

2 Tablespoons olive oil

3 Tablespoons freshly squeezed lemon juice

2 Tablespoons wine (I used more lemon juice)

2 Tablespoons butter (softened, not melted)

2 Tablespoons fresh chopped parsley

Instructions:

1. Cook chopped bacon in skillet until cooked

2. Dry scallops with paper towels. Season with salt and pepper.

3. Heat large skillet until very hot, add 2 Tablespoons olive oil. Sear on high for 3-4 min. on each side. Remove from skillet.

4. Add the lemon juice and wine. Scrape the bottom of pan.

5 Remove from heat and add soft butter.. Add chopped bacon and scallops. Top with chopped parsley.

Sweet Potato Waffles

I got this from Texas Co-op magazine

 Ingredients:

2 cups flour

1\4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1\2 teaspoon ground ginger

1\4  teaspoon nutmeg

(I added 1\2 teaspoon pumpkin spice)

1 1\2 cups milk

1 cup mashed sweet potatoes

1\4 cup vegetable oil

2 eggs

1 teaspoon vanilla extract

Method:

I did this part the night before

1. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

2. The next morning in a separate bowl add milk, sweet potatoes, oil, eggs,and vanilla. Mix until smooth.

3. Pour a little dry mixture at a time to wet ingredients. Mix well

4. In a preheated waffle iron, spray with your favorite cooking spray and add batter. Close, and cook according to manufactures directions. Revove and add butter and maple syrup. Enjoy

Basil/mozarella chicken

I got this recipe from six sisters. 

 Ingredients:

4 chicken boneless/skinless breasts 

Salt and pepper to taste

4 slices mozzarella cheese 

1/3 cup basil pesto

1/4  cup plain Greek yogurt

1/4 cup Parmesan cheese, grated

1/2 cup halfed cherry tomatoes

Fresh basil leaves

Instructions:

Preheat oven to 350 degrees Spray 9"X13" baking dish with cooking spray.

Place chicken breats in baking dish and season both sides with cooking spray.

In a small bowl combine pesto, Greek yogurt, and Parmesan cheese. Mix until combined.

Divide sauce evenly between the 4 chicken breasts.

Bake in preheated oven for 20 min. (I cooked it 30 min.)

Remove from oven and top with mozzarella cheese

Place halfed cherry tomatoes on top and cook an additional 10 min. Remove from oven and sprinkle with fresh basil. Enjoy.

Lemon/Raspberry Cake

This is where I found the recipe

https://theviewfromgreatisland.com/raspberry-lemon-cake/

Ingredients for cake

9 Tablespoons unsalted butter at room temp.

1 cup granulated sugar

3 large eggs, separated

2 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup plain yogurt or sour cream

1 heaping cup raspberries

Lemon buttercream frosting

2 sticks butter at room temperature

5 cups confectioner's sugar, sifted

juice of 1 1/2 lemons

optional yellow food coloring

Instructions

1. Preheat oven to 350 degrees. Butter and flour two 9" cake pans (you can use 8" cake pans, just increase the cooking time. I use parchment paper on the bottom of the pans to insure a good release.

2.  Cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.

3. Beat in egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.

4. Whisk together the flour, baking powder, salt, and baking soda. 

add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in egg whites. When no white streaks remain, fold in the raspberries.

5. Spread the batter evenly between the two cake pans and even out the tops with spatula.

6. Bake the cakes on the same oven shelf for about 25 min., or until the center springs back when touched and edges are starting to turn golden. Don't over bake.

7. Let cakes cool for 10 min. before turning them out and cooling them completely on a rack.

8. To make frosting, cream the butter, sugar, and food coloring. Add enough lemon juice to make a a creamy spreadable frosting. I add the lemon zest of the lemon Beat until smooth and creamy. 

9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Snicker/ Carmel cupcakes

You can find the recipe  here: https://www.sixsistersstuff.com/recipe/snickers-cupcakes-recipe/

1 box (15.25oz.) devils food cake mix

1 (3.4oz.) instant chocolate pudding

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

Carmel Buttercream frosting

1/2 softened butter to room temp.

1/4 cup Carmel sauce

1/4 teaspoon salt

3 cups powdered sugar

Additional toppings

Mini chocolate chips

Chopped peanuts

Carmel sauce

Snicker bites cut in 1/2

Instructions

1. Preheat oven to 350 degrees

2. Line muffin tins with cupcake liners

3. In a large mixing bowl, whisk together cake mix, pudding, sour cream, veg. oil, eggs, and vanilla. Beat until combined.

4. Bake 20 min. or until toothpick comes out clean

5. Let cupcakes cool completely.

6. In large mixing bowl, beat together softened butter, Carmel sauce, and salt. Gradually beat in powdered sugar until fluffy.

7. Spread frosting unto cooled cupcakes.

8. Top with a drizzle of Carmel sauce, candy, chocolate chips, and peanuts.

Island pork tenderloin

This is not a great picture, but we loved it.

Inhredients:
1- 1 1/2 lb. Pork tenderloin
2 T. Olive oil
Rub:
2 t. Salt
1 t. Cinnamon
1 t. Cumin
1t. Chili powder
1/2 t. Black Pepper
Glaze:
3/4 c. Brown sugar
2 T. Minced garlic
1 T. Sriracha sauce
Instructions:
1. Preheat oven to 350°  Drizzle an
 oven safe pan such as a cast iron
skillet with olive oil.
2. Whisk together rub ingredients.
Sprinkle rub mixture over tenderloin.
Use fingers to massage into meat.
3. Place tenderloin in skillet and allow
to brown 3-4 min. on each side.
4. Mix glaze ingredients together and
spread over the tenderloin. Transfer
to preheated oven and bake 20 min.
until cooked through.
5. Cut tenderloin into 1" slices. Drizzle
glaze from pan over tenderloin
before serving.