Creamy Chicken Soup

My friend was telling me about this recipe and it came from HERE. It has become one of my go to recipes. We eat it all the time. But usually I just follow the recipe and use carrots and potatoes but leave out the chicken and noodles. It's fast, and so easy.

3 carrots, peeled and diced
3 potatoes, peeled and diced
1/2 onion, diced
2 celery stalks, diced
6 C. water
6 chicken bouillon cubes (I only use 3 and I only use 1 if I don't add chicken)
1/2-1 C. shredded chicken
1 stick butter
1/2 C. flour
4 oz. Cheez Whiz
1 C. egg noodles, cooked

Over medium heat in large pan, bring water and bouillon to boil. Add vegetables and partially cook them. In separate pan, melt butter over medium heat. Add flour to melted butter and cook for one minute until mixture is bubbly. When butter/flour mixture is smooth, add to vegetables. Turn heat to medium-low. Add Cheez Whiz and chicken. Simmer 30 minutes, or until vegetables are cooked. Add egg noodles and serve.

***CROCK POT WAY***
I've only made this in the crock pot. Just because I like to throw everything in. I just throw everything in the crock pot, except for the noodles and the Cheez Whiz, and cook on low. I add the Cheez Whiz about a half hour before serving. If I add noodles, I just cook them and add them in right before serving. But, I've made this a few times, following the same directions, but have left out the chicken and noodles. Then it's just like a potato soup. I love it either way.

Chicken Enchiladas

I saw this on Pinterest and found it HERE I have several chicken enchilada recipes. I like them all for different reasons. This one is really good.

Chicken enchiladas with green chili sour cream sauce
10 soft taco shells (I use the tortillas that you have to cook)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Reese's Peanut Butter Bars

I love peanut butter bars. I'm not sure why I don't make them more often. I found this recipe on Pinterest and it came from HERE. They were super easy and fast.

Reese’s Peanut Butter Bars
(from Let’s Dish)

Ingredients
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.) 2 cups confectioners’ sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Bisquick Cookies

I saw this recipe on Pinterest. It came from www.plainchicken.blogspot.com. These were so good, and easy. Faster than regular chocolate chip cookies. I loved them. Made them two weeks in a row.

Bisquick Chocolate Chip Cookies
1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix
1 cup semi-sweet chocolate chips (I used 1/2 Cup Peanut Butter chips and 1/2 Cup Chocolate chips. I wanted to try 1/2 Cup Chocolate Chips and 1/2 Butterscotch chips too but I was out)
 (6 oz) 1/2 cup nuts, chopped, if desired (optional) I left these out

 Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet, d about 2 inches apart; flatten slightly. Bake 8-10 minutes or until golden brown. Remove from cookie sheet to cooling rack.