My Mom Mom made chicken noodle soup for me a few weeks ago when I was under the weather and it was by far the most flavorful soup I’ve ever had in my entire life… Made me feel 100% again in no time!  Here’s her recipe:

Ingredients:

6 chicken thighs
1 1/4 cups chopped celery
1 onion(chopped)
4 quarts water
1 teaspoon black pepper
2 teaspoons salt+ additional to taste
1 cup chopped carrots
1 1/2 teaspoons dried parsley Cooked rotini noodles (optional)

Directions:

Bring water to a boil in an 8 qt. pot. Add chicken thighs, onion, salt, pepper, celery, and parsley. Cover pot partially and boil for 2 hours. Add water as needed to retain original water level and salt to taste.

After two hours. Remove chicken and separate meat from the bone. Throw away bones and place meat to the side. Add carrots to broth and boil for 20-25 minutes until carrots are tender. Add meat to your broth and serve as is or with cooked rotini noodles.

  
There is nothing like coming home to the aroma of oven baked chicken prepared specially by your country cutie. Xo. ❤

Ingredients:
Canola oil
Chicken drumsticks
Italian seasoning
Salt and Pepper

Directions:
Line cookie sheet with chicken drumsticks. Drizzle with canola oil. Sprinkle with salt and pepper and a generous amount of Italian seasoning. Bake at 350 degrees fahrenheit for 2 hours.

  
Looking for the perfect roasted potato recipe? Give this one a try… I promise you’ll be satisfied. 

3 red potatoes (chunked)
1 tablespoon extra virgin olive oil
1 tablespoon oregano
1 teaspoon Italian seasoning
1/4 teaspoon garlic salt
1 tablespoon canned minced garlic

Combine all ingredients in a 8×10 inch baking dish. Bake at 350 degrees Fahrenheit for 50 minutes rotating potatoes every 10-15 minutes. Remove from oven and serve as a side to your dinner. Or, refrigerate them overnight and add a few tablespoons of ketchup and a teaspoon hot sauce for a spicy kickstart to your morning!

Ingredients for Farfels:

2 cups flour
2 eggs
1 teaspoon salt
½ cup water

Ingredients for Broth:

12 cups water+ water added during cooking
1 pound cubed beef cut in chunks
1 teaspoon salt+ 1 teaspoon to add in while cooking
¾ teaspoon pepper+ ½ teaspoon to add in while cooking
1 pound bag baby carrots

Directions:

Put 12 cups of water in a pot.  Bring to a boil, keeping pot uncovered.  Cut beef cubes in small chunks and add to water.  Add 1 teaspoon salt and ¾ teaspoon pepper.  Bring to a rolling boil.  Add water (as needed) throughout the process to keep the same water level as beginning.

After two hours, add 1 teaspoon salt, ½ teaspoon pepper, and 1 pound bag baby carrots.  After it reaches a boil, prepare farfels.

To make farfels, mix flour, eggs, and salt in a bowl.  Gradually add ½ cup water and mix with a fork until moistened.  When carrots in the soup are tender, drop ½ teaspoonful’s of farfel mix into the uncovered pot of boiling water.  Bring to a boil again and cook farfels for 20 minutes, stirring often.

Ingredients:

2 cups sugar
1 cup water
2/3 cups light Karo
.125 bottle LorAnn Oils flavor

Directions:

Prepare molds by lightly spraying with cooking spray. Place lollipop sticks in molds.

In a 2-quart pot, combine all ingredients, except flavoring. Bring to a boil, stirring occasionally. Continue boiling until mixture reaches 290 degrees Fahrenheit on a candy thermometer.

Remove from heat, and stir in whole bottle of flavoring.

Pour into mold. Make sure sticks are in the center of the pop.

Cleanup:

Soak pot and molds in hot, soapy water to clean.

 Halloween is right around the corner! Try making these spooktacular Oreo truffle balls

Ingredients:

8 oz block cream cheese
14.3 oz package Oreos
White chocolate wafers

Directions:

Crush Oreos. Mix with cream cheese. Roll into balls and place on a cookie sheet lined with waxed paper. Place in freezer for a half hour.

Put wafers in a bowl in microwave set on defrost. Heat in 30 second intervals, stirring after each interval. Once melted, dip truffle balls and allow to cool on waxed paper in fridge.

Place in small clear bags and use a Sharpie marker to make ghost faces on the outside of the bag.

Holy heaven. These are hot…and just what you need to spice up your night.

Ingredients:
8 oz. block cream cheese (softened)
8 oz. package shredded sharp white cheddar cheese
14 hot banana peppers

Directions:
Preheat oven to 350 degrees Fahrenheit. Wash and cut banana peppers in 1/2. Remove seeds. Set aside. Mix cream cheese and cheddar cheese together with an electric mixer. Stuff each pepper half with cheese mixture. Arrange stuffed peppers on a cookie sheet and bake until golden brown.

If you’ve recently dealt with a break-up you are well aware of how broken you feel at times. Instead of obsessing over your “crumbling” relationship, show that you’re “one tough cookie” and make every effort to be strong and better yourself for the next relationship you end up in. And remember, sometimes things don’t turn out the way you necessarily expect. God has a plan. And that’s the way the cookie crumbles. 😉

Ingredients:

2 sticks softened, salted butter
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 1/2 teaspoons vanilla
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 oz bag chocolate chips

Directions:

Preheat oven to 350 degrees Fahrenheit. Cream butter, sugar, brown sugar, eggs, and vanilla together. In a separate bowl, mix dry ingredients. Add dry ingredients to creamed mixture. Drop teaspoonful’s of dough on an ungreased cookie sheet and bake for 10 minutes. Allow to cool on a rack and top with a few more chocolate chips.

Celebrate National Lasagna Day on July 29 by making my delicious spinach lasagna recipe!

Ingredients:
9 whole grain lasagna noodles
2 cups part-skim ricotta cheese
1- 10oz bag fresh spinach
5 basil leaves (chopped)
1 tsp. dried oregano
1 1/2 pounds ground beef
3 jars tomato sauce
2 cups shredded mozzarella cheese
3 garlic cloves (minced)

Directions:
Brown beef on stovetop. Drain off excess water and add 3 jars of tomato sauce, basil, garlic, and oregano. Let simmer for 10 minutes. Meanwhile, chop spinach in a food processor or Ninja. Combine chopped spinach, ricotta, and 1 cup mozzarella in a bowl. Boil lasagna noodles in salted water for approximately 10 minutes. Drain and set aside.

Grease a 9×13 inch pan and coat bottom with meat sauce. Add 3 lasagna noodles and another layer of sauce. Spread 1/2 the ricotta mixture on top the sauce. Repeat layers and top with remaining 1 cup mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover and bake for an additional 15 minutes.