A Week of New Cooking

This week the kids and I have had a great time in the kitchen.  We have cooked a lot of new recipes and LB resurrected a recipe I have had, but have not made in a long time.  I wanted to share with you our recipes for the week (and because my sister-in-law, Amy, wants one of the recipes), but I don't have pictures! I am really bad about that, but cooking with kids distracts me a bit!  The kids are always eager to get in the kitchen and they did a great job with their creations this week!

Red Lobster Cheddar Biscuits

(given to me by Heather Wamble - made by LB)

2 c. Bisquick

2/3 c. milk

1/2 c. milk

1/4 c. butter, melted

1/2 t. garlic powder

can add parsley for color

Preheat oven to 450.  Combine Bisquick, milk, and cheese with wooden spoon until soft dough forms. Beat vigorously for 30 seconds.  Drop dough by heaping tablespoons onto an ungreased cookie sheet.  Bake 8-10 minutes until golden brown.  Combine remaining ingredients.  Brush over warm biscuits after removing cookie sheet from the oven.

Chili Chicken and Vegetable Soup

(from the Rachel Ray magazine)

2 T. butter

salt and pepper

1 baking potato, peeled and chopped

16 oz. frozen corn

10 oz. green beans

1 onion, chopped

1 T. chili powder

4 c. chicken broth

2 c. shredded rotisserie chicken

sour cream for serving

In a large saucepan melt the butter over medium heat. Add the onion, season with salt and pepper and cook, stirring, until tender, about 5 minutes.  Stir in the chili powder and cook for 2 minutes.  Add the potato and chicken broth and bring to a boil; lower the heat and simmer until the potato is tender, about 10 minutes.  Stir in the corn and green beans and cook until heated through. Season with salt and pepper. Serve with sour cream

Mom's Chicken Noodle Soup

(from Pampered Chef)

3 cans of chicken broth

2 medium onions

2 carrots

1 1/2 t. salt

2 celery stalks, sliced

3/4 c. small pasta shells

2 c. cooked, diced chicken

Heat broth to a simmer. Coarsely chop onions. Thinly slice carrots. Add salt, onions, carrots and celery to broth. Cover and simmer until vegetables are tender, about 5 minutes.  Add pasta shells and cook, uncovered, stirring occasionally, for 8 minutes. Add chicken and cook until pasta is tender, about 3 minutes.

Jell-O Pastel Cookies

(from Jell-O - made by Carter)

3 1/2 c. flour

1 1/2 c. butter, softened

2 packages of Jell-O strawberry gelatin

1 t. vanilla

1 t. baking powder

1 c. sugar

1 egg

Preheat oven to 400.  Mix flour and baking powder, set aside.  Beat butter in a large bowl with electric mixer on medium speed until creamy.  Gradually add sugar and 1 package of dry gelatin, beating until light and fluffy.  Add egg and vanilla; mix well.  Gradually add flour mixture, beating until well blended after each addition.  Shape dough into 1 inch balls. Place cookies 2 inches apart on baking sheets.  Flatten with bottom of clean glass. Sprinkle with remaining dry gelatin. Bake 8-10 minutes.  Remove from baking sheets to wire racks and cool completely.

** We did not have 2 packages of dry gelatin.  Instead of using a second package to sprinkle on top, we used sugar crystals.  Everyone who had them thought they were a good touch, and that the second package of Jell-O might have been too much.

Carter and I also fixed a banana cake this week.  We helped my parents and some of their friends feed the FHU Lady Lion basketball team.  We made the chicken noodle soup, cookies and banana cake for them.