Chicken Corn Chowder

I was going to post my MIL's white bread(seriously the BEST bread) recipe today, but I don't have any pictures....SO, that will have to wait.

I found this recipe for Chicken Corn Chowder a few years ago at the Picky Palate. I have made this several times and it is SO yummy!!!

Chicken Corn Chowder

Ingredients:

• 2 Tablespoons extra virgin olive oil
• 2 stalks of celery, finely chopped
• 1 medium bell pepper, color of choice, finely chopped
• 1 medium onion, finely chopped
• 1 jalapeno, finely chopped, seeds and membrane removed
• 1/4 Cup thinly sliced or chopped ham or Canadian bacon
• 3 cloves garlic, minced
• 2 14 oz cans chicken broth
• 3 Tablespoons flour
• 3 ears of fresh corn kernels
• 2 large chicken breasts, cooked and shredded
• 4 oz softened cream cheese
• 1 Cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Cup shredded cheddar cheese
  

Directions: Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

Vanilla Honey Butter

I found this recipe on the box that my Watkins Vanilla came in. It is SO yummy! I served it with some homemade wheat bread. It would also be SO good on some warm fresh tortillas.

Vanilla Honey Butter

Ingredients:

• 1/2 cup butter or margarine (I used butter)
• 1/4 cup powdered sugar
• 1/4 cup honey
• 1 t pure vanilla extract

Directions: Whip butter and powdered sugar together until smooth; stir in honey and vanilla. Use on pancakes, waffles, biscuits or muffins....or bread, tortillas, etc. Makes 3/4 cup.

Banana Crumb Muffins

I LOVE banana cake, banana bread and these banana muffins!! I got this recipe years ago from a Taste of Home magazine.

Banana Crumb Muffins

Ingredients:

• 1 1/2 cup all-purpose flour
• 1 t. baking soda
• 1 t. baking powder
• 1/2 t. salt
• 3 large ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, lightly beaten
• 1/3 cup butter or margarine, melted

Topping:

• 1/3 cup packed brown sugar
• 1 T. all-purpose flour
• 1/8 t. ground cinnamon
• 1 T. cold butter

Directions: In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Combine the first three topping ingredients; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Makes about 1 dozen.

Peach Vanilla Syrup

I received an email with this recipe from Pam a year ago. We LOVE this syrup! My 10 year old won't eat pancakes with anything else. I made another batch today and will be making more tomorrow. Try this syrup with whole wheat blender pancakes...SO yummy!! FYI...Basha's has peaches on sale 2 pounds for $1 this week.

Peach Vanilla Syrup

Ingredients:

• 5 cups peaches(pureed)
• 2 cups sugar
• 2 T. lemon juice
• 2 t. vanilla

Directions: Bring first 3 ingredients to a boil, and simmer for 5 minutes, stirring constantly. Add vanilla and stir well. Pour into hot, sterile jars and screw the hot lids and rings on tight.

**Edited to add: Process the syrup in a boiling hot water bath for ~15 minutes, to make sure that any bacteria is killed. Start timing when the water comes to a full boil. Set jars out and listen for the pop to ensure they have sealed:)

Here is a link that Sarah D left about the safety of NOT hot water bathing...http://www.foodinjars.com/2010/08/canning-101-why-you-shouldnt-can-like-your-grandmother-did/ Thanks Sarah!!

Root Beer BBQ Chicken

I found this recipe almost a year ago at Prudence Pennywise. I have made it a couple of times since then and it is YUMMY! I will be making this again soon now that grilling season is in full swing.

Root Beer BBQ Chicken

Ingredients:

• 2 cans root beer, divided use
• 1/2 cup smoky barbecue sauce
• 1/2 cup Dijon mustard, plus 1/4 cup more for marinade
• brown sugar, if needed
• 1 lb. boneless, skinless chicken
• 1 teaspoon each salt and pepper
• 1 tablespoon each paprika and garlic powder
• 2 tablespoons olive oil

Directions: In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.) Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours. Grill or broil chicken, about five minutes per side, or until outside is nicely browned and inside is no longer pink.

Baked Rigatoni

My sister told me about this recipe that she found at Real Mom Kitchen. I LOVE Laura's blog. She found the recipe at Recipes of a Cheapskate.

My family LOVED this pasta!! So yummy! I served a simple salad on the side. I will be making this again!!

Baked Rigatoni

Ingredients:

• 1 pkg (16 oz) rigatoni pasta
• 1/2 cup butter
• 1/2 cup flour
• 1 qt milk (4 cups)
• 2 cups grated mozzarella cheese(I used 1/2 mozzarella, and 1/2 provolone)
• about 1/2 lb thinly sliced ham
• seasonings (onion salt, pepper, cayenne pepper)
• small pads of butter for top

Directions: Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the al-dente stage. Just starting to get soft. When the white sauce is done, add your seasoning, ham, and cheese. stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9×13 pan, smooth the top and sprinkle with cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

According to Recipes from a Cheapskate if you’re trying to freeze this recipe, let it cool completely after pouring it into the pan, then add your cheese on top and the butter. Cover securely and freeze. If cooking it frozen, add about 30 minutes on the time, and check the center before you take it out.

Yummy, Easy Whole Wheat Bread

I got spoiled for Mother's Day and my birthday this year. My husband and boys gave me a Bosch and a Nutrimill(I LOVE them!!). This recipe is the second I tried for whole wheat bread. It is SO yummy! This bread is SO light and delicious!! I found this recipe at The Sisters Cafe.

Yummy, Easy Whole Wheat Bread

(5 medium loaves)

Ingredients:

• 3 1/2 cups hot tap water (helps offset the cool can of milk)
• 1 (12oz) can evaporated milk
• 3 T instant yeast (like SAF)
• 2/3 cup oil1 cup honey (use the same measuring glass as the oil and the honey slide right out)
• 1 cup white flour
• 3 T vital wheat gluten
• 2 T dough enhancer (this is optional--I used it)
• 12 cups whole wheat flour (approx 8c wheat berries= 12 c flour)
• 1 1/2 T salt

Directions: Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough, pour a little oil on your counter top and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing.