I had never  made it myself,  so I called her for the recipe and with some minor adjustments, was able to create a large, warm pot of the feel-goods.  Try it out on your family! 

Mom's Chicken Noodle Soup

• 2 tbsp. unsalted butter
• 1 rotisserie chicken from your grocer's deli
• 1 24 oz. bag frozen egg noodles (I used Reames)
• 1 lg. onion, chopped
• 3-4 celery stalks, sliced
• 1 12 oz. bag baby carrots, sliced (approx. 4 c.)
• 2 tbsp. dried thyme
• 3 tbsp. dried parsley
• 6 c. reduced-sodium chicken stock
• 5 c. water
• salt & pepper to taste

1. Heat a large pot over medium-high heat, add butter.  Saute onions in butter approx. 3 min.
2. In the palm of your hand, rub the dried herbs with your thumb to release the oils.  Add dried herbs, salt and pepper.  Continue sauteing another 3-4 minutes.
3. Add stock and water.  Bring to a boil.
4. Add noodles, carrots and celery and return to a boil.
5. Reduce heat to medium/medium-low, cover and simmer for 25 min.

The soup is pretty much ready once the vegetables and noodles are cooked through.  I find that taking the lid off after the 25 min., turning the heat to low and allowing the soup to continue coming together for about another 20 min (or longer if you have it) makes for a better soup.  It may need added salt & pepper depending on preference.  Also, there are smaller bags of Ream's noodles available.  To make a smaller pot of soup, just scale back on the rest of the ingredients.  If you want your soup more "brothy" you could always add extra water and/or stock.

Variation:
Purchase a raw, whole chicken and allow to boil in 10 C. of water along with the celery, carrots, onion and herbs.  Once the chicken is cooked, pull it out and add the egg noodles to the pot, cover and simmer 20 min.  Meanwhile, shred chicken and add back to the pot.

People who looked at this item also looked at…

• Easy, Creamy Potato Soup
• Turkey Art for Little Turkeys
• Thanksgiving Dinner Timeline
• Finding The Sacred In The Fabric Softener
• Backstreet Boys "This is Us" Review

Related items

• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back
• How to Tint Sugar Cookie Dough

My first Thanksgiving as a married grown-up, I decided to cook the complete dinner for my family. It was a chaotic day of cleaning, cooking and preparing to host a much smaller feast. The next time around, I was a lot better prepared. My mom actually thanked me for creating the most relaxing Thanksgiving she'd ever experienced. I have continued to use the plans and timeline year after year, even as our guest list has grown, to enjoy the day with my family. I hope these tips help you have a fun and relaxing Thanksgiving feast.

Decide on your menu in advance. In fact, start writing it down now! This will allow you to purchase ingredients over the next few weeks, rather than rushing into the crowds the day before and spending too much money. Write each recipe on an index card. Compare your recipes to see which ones will cook well together and which ones will compete for oven time. You want to set up your day so that everything is ready and warm at the same time.

Be sure to consider which items can be prepared in advance. For example, you can cut vegetables for a relish tray the night before or chop ingredients for a casserole. I usually bake pies a day or two before Thanksgiving, and make my noodles a week prior. It is also helpful to start with a clean kitchen. Empty the refrigerator, take out the trash, empty the dishwasher & sink.

Take a look at your cookware and decide which pans & dishes will hold the appropriate recipes to prevent needing a dish twice at the same time. On your recipe/index card, write down the appropriate dish and the cook time. The night before, lay out each dish you will use along with the appropriate recipe. This way if someone wants to pitch in on Thursday, the recipe is at their fingertips. On the big day, you can relax, have fun and enjoy a hot meal!

Last year's Thanksgiving Menu Plan:

• Turkey-foil roasting pan
• Ham-Rival roaster
• Cornbread Stuffing-in bird/bread crock
• Mashed potatoes-6-qt pan/6 Quart Crockpot
• Gravy-2-qt pan
• Egg noodles-4-qt pan
• Green bean casserole-9-inch baker
• Green beans-round crockpot
• Sweet potato casserole-9×13 baker
• Broccoli salad-white dish
• Fruit/Veggie Tray-Chillzanne platter
• Dinner rolls-large bar pan
• pumpkin pies-pie plates

The Thanksgiving Dinner Plan

Sunday:
• Move turkey and ham to refrigerator for thawing
• Make and dry egg noodles

Wednesday:
• Bake pumpkin pies
• Cut fruit & vegetables
• Thaw rolls
• Fill salt & pepper shakers

Thursday:
7:00am make cornbread stuffing
7:30 am stuff turkey
7:45 am turkey into oven
8:00 am ham into roaster
8:15 am green beans into crockpot
8:30 am Breakfast
9:30 am peel & boil potatoes
10:00 am Mash potatoes; transfer to crockpot on warm
10:15 am prepare sweet potato casserole; refrigerate
10:30 am prepare green bean casserole; refrigerate
10:45 am prepare broccoli salad; refrigerate
11:15 am Set out fruit & veggies for snacking
11:30 am Make tea; refrigerate
12:00 pm Remove turkey from oven, transfer broth to stockpot
12:15 pm Casseroles/dressing/rolls into oven
12:30 pm Add noodles to broth
12:45 pm Carve turkey/Make gravy
1:00 pm Dinner!

People who looked at this item also looked at…

• The Easy Updo
• Finding The Sacred In The Fabric Softener
• Three Ways to Wear the Long-Sleeve Black Tee
• The "Right" Way to Wear Your Boots Over Your Jeans
• Entertaining at Home

Related items

• Mom's Chicken Noodle Soup
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back
• How to Tint Sugar Cookie Dough

With the recent change in seasons and the even colder weather just around the corner, I have been craving some serious soup.  The minute that first chill hits the air, my cravings go from crisp salads and ice cream to hearty soups and pumpkin pie.  You don't have to be a nutritionist to know that the canned soups that are stocked on the shelves at your local grocery are laced with obscene amounts of sodium.  Even when scanning some of the "healthy" varieties, the sodium was astronomical.  So, I decided to try my hand at a homemade soup.  Potato was sounding pretty good that day.

There are so many different types of potato soup that are out there: the cheesy, the creamy, the pureed, and so on.  I tend to favor a creamy, non-cheesy potato soup that has huge hunks of potato in it, so I knew I was going to want to make that style of potato soup. My usual MO when it comes to wanting to make something for the first time is to scour about 10 – 15 recipes and from them, culminate what I want to cook.  I was seriously shocked at how delicious and easy this came out to be!  You have got to give it a try!  There is no blending, pureeing or hours of simmering here, which I saw plenty of while scouring.  Just easy, creamy potato soup.

Ingredients:

• 3 c. diced potatoes (don't bother peeling them)
• 1 c. sliced carrots
• 4 tbsp. unsalted butter
• 1/2 of a large onion, diced (or one whole medium)
• 4 tbsp. flour
• 2 1/2 c. milk
• 4 c. of low-sodium chicken stock
• 1 8oz. pkg. cream cheese, cut into pieces
• Salt and pepper to taste

Put the potatoes, carrots and chicken stock in a large pot and bring to a boil.  Add pepper and salt to taste.  Once boiling, reduce heat and continue to cook until vegetables are tender (about 15 minutes).  In a small saute pan, saute onions in the butter for about 3 min. (you only want to sweat out the onions, not caramelize them), stir in flour and continue cooking about a minute.  It will look a little scary.  Slowly whisk in milk.  Lower heat, add cream cheese and continue whisking until the cream cheese is incorporated.  Add cream cheese mixture to the simmering vegetables.  Continue to simmer on medium-low heat until ready to serve.  This recipe makes about 4 good-sized servings.  I usually double it and make a huge batch for work-week lunches.

Extras:
I threw 4 pieces of bacon into the oven at 375 for about 15 min. and crumbled them on top along with shredded cheddar and chives.  You can use any kind of potato.  I have used both Yukon gold and red skin – equally delicious.

Lower Calorie Options:
Swap regular cream cheese for 1/3 less fat cream cheese and use skim or 1% milk instead of 2% or whole milk.  You could swap olive oil for butter but beware, I did it the second time I made the soup and it did not yield the same creamy consistency.  Also, I would not go for the fat-free cream cheese, as it does not melt well.

image credit

People who looked at this item also looked at…

• Mom's Chicken Noodle Soup
• How to pluck your eyebrows in 3 easy steps.
• Turkey Art for Little Turkeys
• Relieving sinus pressure with a Neti Pot
• Entertaining at Home

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Chocolate Caramel Apples
• Halloween Candy That Gives Back
• How to Tint Sugar Cookie Dough

Pretty caramel apples are always a great treat and super easy to make! Dipping them into your favorite candy bar makes them extra special. YUM!

Ingredients:

• 1 bag Caramels
• 8 whole Apples
• 8 whole Wooden Sticks
• 3 bars Your Favorite Candy Bar
• 1 cup Melted Chocolate Chips

Directions:

1. Melt the caramels in a microwave safe dish for about 3-5 minutes until melted.
2. Put sticks in apples (you can use real sticks from outside for a rustic touch)
3. Melt chocolate in microwave
4. Chop up your candy bar
5. Dip apples in caramel and roll in the candy bar
6. Place on a pretty cupcake wrapper and pipe chocolate over your apple (use a plastic baggie for this, just cut the tip off the end)

Enjoy!!

People who looked at this item also looked at…

• Fight the Frump – Get the Right Size Bra!
• How to Tint Sugar Cookie Dough
• FREE WORKOUTS FOR ALL (PART I)
• Should Infant Twins Co-Sleep?
• Upgrade Your Writing Style

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Halloween Candy That Gives Back
• How to Tint Sugar Cookie Dough

Today, October 28th is National Chocolate Day! (WOO HOO!)  It's also 3 days before Halloween and that's usually when the shelves start clearing out as people prepare for the rush of ghosts, goblins, witches and Hannah Montanas that will come tapping on their doors and sing songing, "Trick or Treat".

I usually buy one bag of mixed candy that I hand out to the last stragglers as we're always out with our own little ones.  Every single year, I buy something with Kit Kats because those are MY favorite candy bar!  This year as I was perusing the candy aisle I saw the jackpot of candy bags.. Kit Kats, Reese's Pieces (Nate's favorites), Hershey Bars (3 year old's favorites) and even Milk Duds and Whoppers just for good measure. SCORE!  I bought it and then after doing a little research on chocolate, I came across this, The Milton Hershey School..  from the website: MHS is a safe-haven for more than 1,800 girls and boys from pre-kindergarten through 12th grade who come from states throughout the country. Children from families of low-income, limited resources and social need are given the opportunity to work hard, realize their potential and build towards a brighter future.

Every single time that you purchase a Hershey's Bar or other Hershey's treat, you are supporting this school.

So this year, when you buy that candy to pass out to those little goblins and ghouls… buy the candy that gives back.

(this is a completely, 100% unsponsored post.. except by my tastebuds, and my own wallet)

People who looked at this item also looked at…

• Mini Candy Apples
• How to Tint Sugar Cookie Dough
• Rainbow Cupcakes
• Log In
• How to Wear a Belt to Make You Look Thinner

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• How to Tint Sugar Cookie Dough

Pink for Valentine's Day,

green for St. Patrick's' Day,

and, orange for Halloween.

Tinting the dough is easy.  Simply, add gel paste food coloring after the dough has come together and knead in by hand. Gel coloring gives a beautiful, vibrant color, but doesn't mix in like liquid food coloring, so kneading it is the way to go.

{For a really cool marble effect, knead only until there are swirls of color throughout your dough.}

Add a little sparkling sugar and your cookies will be beautiful in no time.  Or, go all out and continue decorating with royal icing.

Happy Halloween!

People who looked at this item also looked at…

• Rainbow Cupcakes
• Creating Fall
• The Best Beauty Tips You've Never Heard Of
• Halloween Candy That Gives Back
• Chocolate Caramel Apples

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back

On a rare occasion do I make fish. I can count on my hand the number of times that I have actually made it. My favorite recipe is the Lemon Pepper Cod, which there is two different ways to make. If you enjoy seafood and you especially like Cod, you will enjoy this.

3 Table Spoons Lemon Pepper
1 Table Spoon Garlic Powder
1 Tsp Salt
5 Cod Fillets

Lay your cod out flat on a baking dish, clean counter or plate. Sprinkle the Lemon Pepper, Garlic Powder and Salt evenly on all sides of the fish. Set your skillet on medium heat with just enough vegetable oil or olive oil to coat the bottom of the pan. Lay your fish side by side in the skillet. Normally you will want to test the temperature of your fish to determine if it is done, if you have a thermometer you want it to read 160 degree internal temperature. If you do not have a thermometer the general rule of thumb is when the fish starts to flake apart. Take your fork, run it across the fish, if pieces flake off it is done.

Serve with Yellow Rice, Tartar Sauce and Green Beans. Enjoy!

If you do not have Lemon Pepper seasoning you can use a fresh lemon, squeeze lemon over the fish on all sides and then add a little bit of pepper evenly over the fish.

People who looked at this item also looked at…

• Three Ways to Wear the Long-Sleeve Black Tee
• Spicy Chicken and Veggie Pasta with Carnation Evaporated Milk Cream Sauce
• Thanksgiving Dinner Timeline
• Back To School Food and Nutrition Tips
• Essential Business Casual Wardrobe Pieces

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back

• 12 oz wholemeal flour
• 1 oz wheat bran
• 1 teaspoon bicarbonate of soda (baking soda for the Americans)
• pinch of salt
• 1 dessert spoon brown sugar (optional)
• 1 Tablespoon sunflower oil
• 1 plain or hazelnut yoghurt
• Half a pint of milk

Preheat oven to 180 degrees Centigrade (356 F: for the Americans)

Mix all the dry ingredients in a large bowl.  Add the oil, yoghurt and milk and mix with a broad bladed knife.  The mixture will be quite wet.  Turn into a greased loaf tin and bake for 35-40 minutes.

Leave in the tin to cool for a few minutes before turning out and wrapping in a tea towel. Delicious warm or cold.

People who looked at this item also looked at…

• Mom's Chicken Noodle Soup
• Creating Fall
• Sweet Treats and Tasty Tricks
• 5 Ways To Create A Calm Home
• Fresh Fall Decorating Ideas

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back

As Halloween inches nearer and nearer, I find myself dreaming of all sorts of Sweet Treats to make for the kids. Since this is my first year being able to go All Out for Halloween in many years, I'd love to make this special night something my kids will remember for a long, long time. Fortunately for me, there are a TON of super-cute and easy to recreate (two of my absolute MUSTS for any craft and/or recipe) ideas all over the web. Here are a few of my faves: (Clockwise from L-R: chocolately witch hats, pretzel spider cupcakes, Bakerella's trix spiderweb cupcakes, monster madness cupcakes, scrumptious Halloween smores

I get the feeling, the tons of Halloween candy we collect will be the least of our sugar-laden worries. Nonetheless, I'm planning a fantastic Happy Haunting party. Sure wish all of you could stop by …

People who looked at this item also looked at…

• DIY: Decorative Manila Folders
• Fresh Fall Decorating Ideas
• The $7 Year-Round Table Runner
• 5 Ways To Create A Calm Home
• A Dip to Feel Good About

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back

A little background: When purchasing this meat from the butcher, you will not be able to buy a “prime rib” cut. You will need to ask for either eye of rib, rib roast, or standing rib roast. These cuts may be both bone in or boneless. The “prime” in prime rib described the grade of meat as in Prime, Choice, or Select.  Very confusing, I know, but once you roast it, cut it, and serve it, only then does it becomes a prime rib cut.

Roasting and baking are considered the same method of cooking. The only difference is the item you are cooking. Think baked ham, roasted turkey, baked cake, roasted almonds.  It’s just the nuances of the English language.

Serves about 5

Ingredients:

• 1 (4 1/2 pound) prime rib roast
• 4 tablespoons of minced garlic
• 2 tablespoons of oil
• 1 teaspoon thyme
• 1 teaspoon black pepper
• 1 teaspoon kosher salt

Directions:

• Preheat the oven to 500 degrees.
• Preheat your toaster oven to 350 degrees. (I live where it’s HOT, so running an oven for 2 hours is not something I want to do.)
• Place the fat side of the roast up in the pan.
• Mix the remaining ingredients together and spread over the roast.
• Cook the roast in the oven for 20 minutes.
• Remove roast and place a meat thermometer in the center of the roast.
• Now place the roast in the toaster oven and bake until the thermometer reaches 145 degrees for medium rare, about a hour and 45 minutes.  Remove roast and let it rest for 10 minutes.
• Or if you are slightly more daring and want a better medium rare, remove the roast once the temperature reads 135 degrees, about 95 minutes.  Let the roast rest for about 15 minutes until the meat reaches 145 degrees.

Hint: Once the meat is removed from the oven and you let it rest, the meat will continue to cook. So taking the roast out early will allow the meat to rest and come up to optimum temperature

Due to the garlic being so close to the heating elements in the toaster oven, it did burn a bit. But this had no ill affect on the out come of the over all taste of the prime rib. The garlic was actually quite enjoyable toasted like this.

People who looked at this item also looked at…

• How to Keep Your Sweaters Fab
• The $7 Year-Round Table Runner
• Five Easy Wasy to Wear a Scarf
• A Dip to Feel Good About
• Three Ways to Wear the Long-Sleeve Black Tee

Related items

• Mom's Chicken Noodle Soup
• Thanksgiving Dinner Timeline
• Easy, Creamy Potato Soup
• Chocolate Caramel Apples
• Halloween Candy That Gives Back