White Chip Apricot Oatmeal Cookies
By: Easy Baking Hershey’s Cocoa
¾ cup (1 ½ sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 cup flour
1 teaspoon baking soda
2 ½ cups rolled oats
1 2/3 cup (10oz) Hershey’s Premier White Chips
¾ cup chopped dried apricots
Heat oven to 375 degrees
Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls dough into balls; place on parchment paper lined baking sheets.
Bake 7-9 minutes or just until lightly browned; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 3 dozen cookies
Sunday, March 7, 2010
Chicken Noodle Soup
Chicken Noodle Soup
By: Vi Speth (Logan, UT)
1 (about 3 ½ lb) chicken, cut up (you can also use turkey)
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into ½ inch slices
2 large stalks of celery, cut diagonally into ½ inch slices
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon poultry seasoning
8oz noodles
¾ cup butter
1 (13oz) can evaporated milk
½ teaspoon sage
1 teaspoon celery salt
1 Tablespoon parsley
¾ cup flour
In a large kettle, combine chicken with water and salt. Bring to a boil; reduce heat to low. Cover and cook until tender (about 1 ½ hours). While cooking the chicken, prepare vegetables. Remove cooked chicken from chicken stock (save stock) and cool until you can comfortably handle it. Cut chicken into bite-size pieces, removing bones and set aside. Add the carrots, celery, onion, pepper, poultry seasoning, sage, celery salt and parsley to hot stock. Cook until vegetables are almost tender (about 15 minutes). Drop in noodles. Continue to cook until noodles are tender. Add butter to hot vegetables and noodles. Reduce heat so soup is no longer boiling. Mix flour and milk together. Add this mixture to the vegetable and noodle soup. Increase heat to medium and bring to a slow boil, stirring constantly. Add chicken, heat and eat.
By: Vi Speth (Logan, UT)
1 (about 3 ½ lb) chicken, cut up (you can also use turkey)
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into ½ inch slices
2 large stalks of celery, cut diagonally into ½ inch slices
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon poultry seasoning
8oz noodles
¾ cup butter
1 (13oz) can evaporated milk
½ teaspoon sage
1 teaspoon celery salt
1 Tablespoon parsley
¾ cup flour
In a large kettle, combine chicken with water and salt. Bring to a boil; reduce heat to low. Cover and cook until tender (about 1 ½ hours). While cooking the chicken, prepare vegetables. Remove cooked chicken from chicken stock (save stock) and cool until you can comfortably handle it. Cut chicken into bite-size pieces, removing bones and set aside. Add the carrots, celery, onion, pepper, poultry seasoning, sage, celery salt and parsley to hot stock. Cook until vegetables are almost tender (about 15 minutes). Drop in noodles. Continue to cook until noodles are tender. Add butter to hot vegetables and noodles. Reduce heat so soup is no longer boiling. Mix flour and milk together. Add this mixture to the vegetable and noodle soup. Increase heat to medium and bring to a slow boil, stirring constantly. Add chicken, heat and eat.
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