hosted by Laverne Diede & Rhonda Fitterer
Creamy Chicken Noodle Soup
- 4 cups chicken broth
- 2 cups vegetable broth
- 3 cups chicken, shredded
- 2 cups milk
- 1/2 cup carrots, finely sliced
- 4 oz. cream cheese
- 1/2 cup chopped celery, finely sliced
- 1 cube chicken bouillon
- 1 Tbsp. Italian seasoning
- 1 tsp. dill powder
- 1 tsp. garlic powder
- 1 tsp onion powder
- 1/2 tsp. black pepper
- 8 oz. thin or angel hair spaghetti
- 1 1/2 cups cheddar cheese, shredded
- 2 Tbsp. parsley, finely chopped
Over high heat; add a large pot to the stove. Add the chicken broth, vegetable broth, chicken, milk, carrots, cream cheese, celery, chicken bouillon, Italian seasoning, dill powder, garlic powder, onion powder, and black pepper. Stir for 10 minutes or until it reaches a boil. Once it is boiling, turn down heat to low and simmer for 15-20 minutes. Add the spaghetti and cheese and cook for 5 minutes. Mix throughout. Top with parsley and serve immediately.
Easy Cherry Pie Bites
- 21 oz. can cherry pie filling
- 2 (8 oz.) tubes of crescent roll dough
- 1 cup powdered sugar
- 1-2 Tbsp. milk
Preheat oven to 375 degrees. Spray a regular muffin tin with nonstick cooking spray. Unroll individual crescent roll dough pieces and lay them in individual tins. Put the widest bit of the dough in the bottom. Scoop 3-4 tablespoons of pie filling into each crescent roll dough piece. Start folding the dough around the filling as best you can, pulling in the three corners. Bake for 13-14 minutes. In a bowl, whisk together powdered sugar and milk until it is smooth and reaches the desired consistency. With a spoon, drizzle glaze over the warm bites.
