Chicken Tetrazzini Soup

Ingredients

4

tablespoons butter

1

package (20 oz) boneless skinless chicken thighs, cut into 1-inch pieces, patted dry

1/2

teaspoon salt

1/2

teaspoon black pepper

2

cups chopped yellow onions

8

oz white mushrooms, thinly sliced

4

cloves garlic, finely chopped

2

cartons (32 oz each)  chicken broth

4

cups uncooked medium egg noodles (7 oz)

1/4

cup heavy whipping cream

2

tablespoons cornstarch

1

package (8 oz) cream cheese, cubed and softened

1/2

cup shredded Parmesan cheese

Chopped fresh Italian (flat-leaf) parsley, as desired

Steps

• 1

  In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken, salt and pepper; cook 5 to 7 minutes, without moving, until chicken is easy to stir. Stir, then cook 1 minute longer. Transfer chicken to medium bowl using slotted spoon.
• 2

  Stir onions and mushrooms into butter and drippings in Dutch oven; cook 6 to 8 minutes, stirring occasionally, until softened and browned. Stir in garlic; cook 1 minute.
• 3

  Stir chicken, broth and noodles into vegetable mixture; heat to boiling over high heat. Reduce heat; simmer uncovered 8 to 10 minutes, stirring frequently, until noodles are cooked to desired tenderness.
• 4

  In small bowl, beat whipping cream and cornstarch with fork; stir mixture into soup mixture. Return to simmering. Cook 1 to 2 minutes, stirring frequently, until thickened. Remove from heat. Stir in cheeses until melted. Top with parsley.

Banana Crunch Cake

Ingredients

1/2

cup all purpose or unbleached flour

1

cup coconut

1

cup rolled oats

3/4

cup firmly packed brown sugar

1/2

cup chopped pecans

1/2

cup margarine or butter

1 1/2

cups (2 large) sliced very ripe bananas

1/2

cup sour cream

4

eggs

1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Yellow Cake Mix

Steps

• 1

  Heat oven to 350°F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
• 2

  In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
• 3

  Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.

No-Bake Peanut Butter Snack Bars

Ingredients

1

bag (10 oz) peanut butter baking chips

2/3

cup peanut butter

2

cups Fiber One™ Cereal Honey Clusters™

Steps

• 1

  In a microwave-safe bowl, microwave chips and peanut butter together in 30-second bursts, stirring between, until melted.
• 2

  Stir in cereal.
• 3

  Spread into a parchment-lined 9 x 5-inch loaf pan and press into an even layer. Refrigerate until set and cut into squares or bars with a sharp knife.

Garlic Chicken and Mushrooms in White Wine Sauce

Ingredients

4 ounces egg noodles ( uncooked)
1 lb boneless skinless chicken breast
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons olive oil, divided
1 tablespoon garlic, minced
1/2 teaspoon dried tarragon
8 ounces mushrooms, presliced
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, chopped

Directions

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.

Holiday Cranberry Punch

1 (64 ounce) bottles cranberry juice
1 cup orange juice ( low acid is best)
2 cups lemon-lime flavored soda
sugar
1 orange, sliced
1 lime, sliced

Directions

place slices of orange and lime in bottom of large punch bowl.
mix all punch ingredients together pour on top.
Serve ice cold.
TIP: To prevent the punch from being watered down make ice cubes with punch instead of water.
The punch will stay cold without being watery.

Peanut Butter Cookie Dough Bites

1½ c (375 mL) gluten-free rolled oats
2 Tbsp (30 mL) coconut oil
2 Tbsp (30 mL) smooth peanut butter, almond butter, or sunflower seed butter
¼ c (60 mL) pure maple syrup or other liquid sweetener
1 tsp (5 mL) pure vanilla extract
½ c (125 mL) almond flour or almond meal
¼ tsp (1 mL) fine-grain sea salt
2 Tbsp (30 mL) mini dark chocolate chips or chopped dark chocolate

1. BLEND oats in a high-speed blender until a fine flour forms. Set aside.
2. COMBINE oil, peanut butter, maple syrup, and vanilla in a large bowl, and beat with a hand mixer until smooth. Add almond flour, oat flour, and salt, and beat again until combined. Fold in chocolate chips.
3. ROLL dough into small balls (about 1 Tbsp/15 mL of dough each). If chocolate chips fall to the bottom of the bowl, press them back into the dough when rolling. Place the finished bites on a plate lined with parchment paper.
4. FREEZE bites for 5 to 10 minutes, or until firm. Store the bites in the freezer in a freezer bag for quick and easy snacks.

Cream Cheese Pecan Cookies

Ingredients

1

pouch  sugar cookie mix

1

(8 ounce) package cream cheese, softened

1

cup chopped pecans

1

cup dark chocolate chips

1

teaspoon sea salt flakes

Steps

• 1

  Preheat oven to 350°F. In a large bowl, use a fork to mix the cream cheese into the cookie mix until a soft dough forms. Add pecans and mix well.
• 2

  Roll dough into two logs. Slice into 1/4 thick cookies. Gently form the cookies into rounded circles. (They will retain their shape, so give them a good round shape for the prettiest cookies.)
• 3

  Place cookies on a parchment-lined baking sheet. Bake for 6-9 minutes, or just until the cookies are set in the center and the bottoms turn a very light golden brown.
• 4

  Remove cookies and cool completely. Melt chocolate chips in a zip-top bag, snip a small corner from the bag, and pipe the melted chocolate in a drizzle atop each cookie. Sprinkle with sea salt flakes, if desired. Allow chocolate to cool and harden before serving.