Creamy Chicken Noodle Soup

From Crockpot Tuesday's.  I like her recipes, they are easy prep work, not a lot of ingredients, and very tasty.

Ingredients:
1 lb. chicken breast
2 cans chicken broth
1 can cream of chicken soup
2 stalks of celery, chopped (omitted)
half of a large onion, chopped (omitted)
1 cup carrots, chopped (I used three large)
Rosemary and parsley, to taste (or whatever seasonings you like)
8 oz. egg noodles (I used 6 oz)

Directions:
Place everything in the crockpot except the egg noodles. Cook on low for 7-8 hours. At end of cook time, shred the chicken. Add egg noodles; cover and cook on high for about 30 minutes.

Mine was VERY thick, it was basically chicken and noodles.  I even added about 3/4 of a cup of water when I added the noodles.  It was good, though, and very easy!  The chicken shreds very nicely after being in a crockpot all day, and the noodles are very tasty on top of it.  If only it were healthy...

Chicken Enchiladas Roll-Ups

I got this recipe from Annie's Eats and made them for Superbowl tomorrow. They are fantastic (of course I had to try a couple to test them).  I used Mission sun dried tomato basil tortillas, and I put leg quarters in the slow cooker for the meat. 

Edit - eat these the day you make them. I threw them in the fridge, and tried them the next day - WAY too mushy!

Here is the recipe:

Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Directions:
Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.
Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.

Shoofly Shiraz

This wine is very good!  Price was about $14, and well worth it with the investment of a vacuum pump to keep it fresh.  I would definitely buy it again.

4 stars out of 5.

Black Swan Riesling

Not sweet enough for my taste.  Dry and just not what I usually want out of a Riesling. 

1 star out of 5.

Peanut Butter Balls

These are delicious!  From Taste of Home.

1 (18 ounce size) jar of peanut butter


2 cups Rice Krispies cereal

1 1/2 cups powdered sugar

1/4 teaspoon vanilla extract

1 cup chocolate chips (I used milk chocolate)


In a double boiler over low heat, melt chocolate and set aside. In a medium sized bowl, combine all other ingredients. Blend well until mixture forms a dough. Roll into 1-inch balls. Using a toothpick or fork, dip the balls into the chocolate until well coated. Place onto a cookie sheet lined with wax paper. Refrigerate for 30 minutes.

Campbell's Kitchen Beef Stroganoff

Straight from allrecipes.com, no pictures today.  Note to self- don't use stew meat, it's to tough unless you slow-cook it!


INGREDIENTS

1 pound boneless beef sirloin steak or beef top round steak
2 tablespoons vegetable oil
1 medium onion, chopped
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 teaspoon paprika
1/2 cup sour cream or yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley


DIRECTIONS
Slice beef into very thin strips.
Heat half the oil in skillet over medium-high heat. Cook beef until browned, stirring often. Set beef aside.
Add remaining oil. Add onion and cook over medium heat until tender. Pour off fat.
Add soup and paprika. Heat to a boil. Stir in sour cream and return beef to skillet. Heat through. Serve over noodles. Sprinkle with parsley.

Mini Vanilla Cupcakes

(from Martha Stewart’s Cupcakes), via One Ordinary Day

1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
3 eggs
1 1/2 tsp. pure vanilla extract
3/4 c. milk


Preheat oven to 350 degrees and line a mini muffin tin with paper liners. Sift or whisk together flour, baking powder, and salt; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fill liners 3/4 way full and bake for 15-18 minutes, or until a cake tester comes out clean. Cool on wire rack.

Frosting:
(from Elinor Klivan’s cupcakes!)
1/2 c. unsalted butter, room temperature
3 c. powdered sugar
1 tsp. vanilla extract
3-4 Tbsp. whole milk
sprinkles


In a large bowl, on low speed, beat the butter, powdered sugar, and vanilla together with 3 Tbsp. of milk. Add up to 1 Tbsp. more milk if needed to form a creamy, smooth frosting. Spread on cupcakes or spoon into decorating bag with star tip to pipe onto cupcakes. Decorate with sprinkles.

Delicious!