Comforting Chicken Noodle Soup

Contributed by: Kim

2 quarts water

5 chicken bouillon cubes

2 cans cream of chicken soup*

1 cup sour cream*

egg noodles (I like the homemade noodles, the kind you can buy) *

as much chopped celery and carrots you like

3 cooked and cubed chicken

Bring the water and bouillon cubes to a boil. Add the veggies and the noodles (if your using the homemade kind) Biol until the noodles are cooked. Add the cream of chicken soup, sour cream and chicken. Heat until soup and sour cream melt.

Makes 2 1/2 quarts

*if you are using egg noodles, cook veggies until almost done then add the dry noodles and boil until tender.
*you can leave out the cream of chicken and sour cream if you want, but it is really good with it!

*these are the things I used. The reason everything is so big is that I'm in a dinner co-op and I made alot of soup for 4 families

Double Chocolate Banana Muffins

Double Chocolate Banana Muffins
(Recipe from Rebecca Larson - Karen's friend)
Contributed by: Karen

1 cup sugar
Sift together:
1 1/2 cups flour
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder

Sift together into a bowl and set aside.

In a separate bowl mix:
1 1/3 cups mashed bananas (about 3)
1/3 cup vegetable oil
1 egg
1 tsp. Vanilla

Mix until completely incorporated and add flour mixture a little at a time. Let mix sit for a minute or so (will be thick) and then fold in:

1 cup semisweet chocolate chips

** Rebecca's note: Don't try the batter or you won't make it to the next step!! **

Fill muffin cups about 3/4 full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean.

**Karen's note: I confess, I did try the batter and it was DELICIOUS!! We made these Saturday afternoon and as of Monday afternoon we have only 3 left!!

Enjoy!!

Valentine’s Day Lollipops

Lollipops

Contributed by Jamie

I decide to make these for my husband’s employees. I remember my mom making lollipops when I was young. There is just something so nostalgic about homemade candy.

Ingredients
2 cups granulated sugar
2/3 cups light corn syrup
¾ Cup water
1 teaspoon flavoring (I used LorAnn)
½ Teaspoon Liquid food coloring

* You will also need a candy thermometer and molds.

In a large saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Bring mixture to a boil without stirring.

Lightly spray molds with cooking spray

When mixture reaches 260 degrees Fahrenheit add color. Do not stir; boiling will incorporate color into syrup mixture. Remove from heat at 300 degrees Fahrenheit. Once mixture stops boiling add flavoring. (A word of caution when the flavoring is added it will create steam, stand to the side and stir, try not to breath in steam. I used cinnamon flavoring and let me tell you this burned worse than any onion I have ever cut up). I carefully poured the syrup mixture into a glass batter bowl. This makes it easy to pour into the molds. It also allows you to be able to slightly reheat the mixture in the microwave if it cools. Immediately pour syrup into the molds.

Once candy in cool, (to speed up this step I placed the molds in the refrigerator) carefully remove from molds and enjoy!