Chicken Noodle Soup

2 cups chicken cut into bite-sized pieces
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon lemon pepper
1 teaspoon seasoned salt
1/2 teaspoon poultry seasoning, optional
4 Cans fat free chicken broth
1 Tablespoon Better Than Bouillon
1 broth can water
4 cups fresh or frozen vegetables (I like peas and carrots and/or broccoli and cauliflower. I usually use frozen.)

1/2 bag noodles
Salt and pepper to taste (It depends on the sodium in the broth.)

Rub chicken with spices. Saute in a skillet sprayed with cooking spray. Cook 3-5 minutes until browned on outside and no longer pink inside.
Put the broth, bouillon, and water into a large saucepan. Add the chicken. When the water comes to a full boil, add the vegetables and the noodles. Bring back to a boil and cook for 8 to 12 minutes until the noodles are done.
Makes about 14 servings 1 cup each.

(Optional brown 1/2 onion in the skillet and added it to the broth and water with the chicken.)

Fudgy Frosted Brownie Cookies

I tried these because I was intrigued by using Bisquick and I thought they would be quick because of that. They are quick and easy. They are also delicious. I only made a couple of small changes which I have include here. They are soft and really satisfy the desire for chocolate. Before I dropped the last 6 onto the cookie sheet, I added a couple handfuls of chocolate chips. You really should try them if you are a chocolate lover.

Makes 18
Cookies:
1 cup Original Bisquick mix
3/4 cup granulated sugar
2/3 cup chopped pecans
1/2 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 cup sour cream
1 teaspoon vanilla
1 egg

Frosting:
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 to 4 tablespoons hot water


Directions:
1. Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
2. Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
3. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
4. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

Barbecue Meatballs

This is really Kori's recipe, but I know some of you want to try them. They are so easy since they're done in the crock pot. They are also delicious. Serve them over rice or noodles. I also love that I can vary the amount however I want. I can make a whole bunch or only a single serving just for me. Only 3 ingredients. What could be simpler?! They could also be used as appetizers with tiny forks or toothpicks.

Meatballs -- make your own and freeze them or buy a bag already made and frozen
Grape jelly
Barbecue sauce

Put the meatballs into the crock pot. No need to thaw, just dump them in. Add equal amounts of grape jelly and barbecue sauce. Stir a bit.
Then cook on high for about 2 hours. If you're going to be gone, cook on low and cook for about 4 hours. Since the meatballs are already cooked, you only need to heat it through.

Creamy Tomatillo Dressing

One of my friends was bemoaning the fact that they can't buy this dressing in the grocery store. So I decided I needed to figure out how to make it. Here's my version. It's great on salad. We also enjoyed it on chips as a dip, although it's not quite thick enough for dip.

1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg Dry (unmixed) Ranch Dressing Mix (I used Hidden Valley)
3 fresh, chopped Tomatillos
1 cup fresh, chopped cilantro
6 stalks fresh green onions, white and green, chopped
2 cloves fresh garlic, crushed
3 teaspoons sugar
1 small jalapeno pepper, chopped
Juice from 1 lime
Mix buttermilk, mayonnaise, and sour cream. Stir in Ranch Dressing Mix. Add the tomatillos, cilantro, green onions, garlic, sugar, and jalapeno. Mix well. Stir in sugar and lime juice. Mix well. Refrigerate for at least one hour.
Serve on burritos, salad, or with chips.

Oatmeal Applesauce Cookies

Rebecca requested my oatmeal cookie recipe. So here it is. Enjoy!
I've been making these cookies forever. This is the best oatmeal cookie I've found. I got the original recipe from a ward cookbook of my mother's. I then changed a few things and this is the result. If you try it, I'm sure you'll like it.

1 Cup Shortening
2 Cups Sugar
2 Eggs
2 Cups Applesauce
1 Cup Nuts (Optional)
1 Cup Raisins (Optional)
2 Cups Chocolate Chips (Optional)
4 Cups Flour
2 Cup Oatmeal (Use whatever you have. I like Old Fashioned.)
2 tsp Soda
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cloves

Beat shortening and sugar until light and fluffy. Add eggs and beat well. Mix dry ingredients, including oatmeal in separate bowl. Add applesauce and dry ingredients. Mix well. Add Nuts, Raisins, Chocolate Chips, if desired. Mix together.
Drop onto greased cookie sheet. Bake at 375 degrees for 12 minutes, or until light brown and set. Cool.

Fruit Leather

This stuff is delicious and very easy to make. Use the fruits you like best.
I love apricot. I've made lots of this over the years. This one is for Jacki since she asked for it.

About 2 cups fruit puree
About 3 TBSP sugar or honey (It depends on the sweetness of the fruit)
Any type ripe fruit (apricots, apples, grapes, berries,
pineapple, oranges, pear, peaches, plums or tropical fruit or
combinations). Apples and Concord grapes should be cooked
until tender and made into sauce first. For fruits that tend
to darken, add 1 tablespoon lemon or lime juice per quart of
fruit. Additional sugar for other fruits are optional. You may also add a pinch
of cinnamon.
Prepare fruit as for table, removing stones, pits, seeds and
peel as desired.
Cut fruit in chunks and place in blender to puree. Line
cookie sheet or drying tray with Saran Wrap (pan must
have edges). Pour puree 1/4-inch deep onto sheet. Distribute
evenly by tilting pan. Do not use spatula or knife. When all
spaces are covered, the right amount of puree has been applied.
Set oven at lowest setting (140 degrees). Position pan in oven and
crack door 2 to 6-inches. Fruit will dry in 4 to 6 hours.
Properly dried fruit leather will be barely sticky to
the touch (test the center) and it will peel easily from Saran.
After loosening the edge and peeling Saran back an inch, roll
Saran and Fruit Leather in one piece in a loose roll (or cut
into individual pieces). It can be stored for 30 days at room
temperature, months in refrigerator or years in the freezer.

Butter Cream Icing

This is the best butter cream frosting recipe I've found. It's easy, easy to use, and tastes great! People keep asking for this one, so here it is.

Ingredients:
• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk
Makes: About 3 cups of icing.

Instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.