Chicken & Wild Rice Soup

This is the ultimate soup recipe that is to die for.. My whole family love, love, loved it. Even my husband who is not a huge chicken fan. This is a recipe from a little sandwich shop that is no longer in business that my sister in-law gave to me, so Im going to share this masterpiece. This does make a large amount of soup. I had a friend that suggested something she does when she makes this recipe. She freezes half in a ziploc bag in a tupperware bowl and then when its completely frozen takes the bowl out and it sits perfect in the freezer. Perfect for a night you don't want to cook. Just heat and Serve... Hope you all love it like we do... ENJOY and let me know what you think......

Chicken & Wild Rice Soup

1 Stick Butter

12 Cups Water

4-5 Stalks of Celery (diced)

1- 10 oz Bag of Shredded Carrots

1/2 Cup Chicken Base

1 1/2 tsp. Parsley (dried)

1 diced onion or a handful of dehydrated

1 tsp Minced Garlic

1/4 Cup Wild Rice

3/4 cup White Rice (not instant)

2 pints Whipping Cream

3 Cooked and Cubed Chicken Breast

2/3 Cup cornstartch mixed with 1 cup water

1 tsp. seasoned salt

1/2 tsp pepper

Put water in kettle. Add butter,chicken base & parsley. Add garlic, onions & celery. Cook 5-8 mins. Add carrots, seasonings, chicken, cream and cornstartch. Heat thru

http://sites.google.com/site/windleyfamilyprintablerecipes/chicken-wild-rice-soup

Easy Homemade Pizza Crust

This is a recipe I received at a bunco party. It is super easy and taste great. My family loves when we have homemade pizza night.


Easy Homemade Pizza Crust


1 Cup Hot Water

1 tsp. Salt

2 1/2 -3 Cups flour

1 Tblsp Yeast

1/4 tsp. Sugar

Mix all ingredients in mixer,

Cover & Let Rise
Press into greased pan

top with sauce and pizza toppings
Bake @ 425 15-20 mins
Sure beats a frozen pizza anytime!!!

http://sites.google.com/site/windleyfamilyprintablerecipes/easy-homemade-pizza-crust

Peanut Butter Bars

Ok! So how I do love Reese's Peanut Butter Cups and this is the closest thing to them I have found. Very easy and delicious. I'm really hoping the holidays are almost over so I can quit baking all these yummy treats. Also I have attached a printable link at the bottom of all of my recipes on my blog to make it easier to print


Peanut Butter Bars

1 Cup Butter (melted)
2 Cups Graham Cracker Crumbs
2 Cups Powdered Sugar
1 Cup Peanut Butter
1 1/2 Cups Semisweet Choc. Chips (I seriously hate semisweet so of course I use my milk chocolate Hersey kisses baking pieces) 4 Tblsps Peanut Butter

* In a bowl mix together the butter, graham crackers, powdered sugar and the 1 cup peanut butter until blended.

Press evenly into the bottom of an ungreased 9 x 13 pan.



*Melt Chocolate chips with the 4 Tblsps. peanut butter in the microwave stirring often until smooth.

Spread over the peanut butter crust.


Refrigerate for at least 1 hour before cutting into squares. YUM YUM

https://sites.google.com/site/windleyfamilyprintablerecipes/peanut-butter-bars

Crockpot Chicken Nachos

Here's a fun recipe for the New Year. I love to do the chicken nachos when you are serving a lot of people because it goes along way. This also goes in the recipe hall of fame for super easy :) I will have more pictures later on today !!

Crock pot Chicken Nachos

3-4 Chicken Breast (Frozen or thawed)

1 Can Black Beans (drained)

1 Can Pinto Beans (drained)

1 Pkg Taco Seasoning

2 Cans Mexican Stewed Tomatoes ( I use whatever i have plain diced, diced with cilantro and lime. really any type will work)

1 Can Diced Green Chilies

2 Tblsp. Lime Juice

**Combine all ingredients into crock pot, slightly stir.

Cook for 6-8 Hours on low. (Shred chicken in crock pot after cooked and stir again) Serve over tortilla chips with all the nacho toppings. (Cheese,green onions, olives,sour cream and whatever else tickles your fancy)

https://sites.google.com/site/windleyfamilyprintablerecipes/crock-pot-chicken-nachos

Idaho Spuds Candy

Idaho Spuds Candy

These are the perfect Christmas treat. They will bring lots of cheer to your family and friends. Delicious and super easy, my kind of calories :)

Idaho Spuds Candy

2 6.8 oz or 7 oz Symphony or Hersheys Milk Chocolate Bars (broke in pieces)

1 8oz Cool Whip

*Flaked Coconut

*Crushed Walnuts or Almonds(I blend in my blender to get a fine consistency)

**My family doesnt love coconut so I do mostly the nuts.

In microwave melt chocolate pieces then fold in cool whip (consistency is kind of like a thick frosting)

Drop by rounded teaspoonfuls into a bowl with coconut or nuts and toss until covered. Place on a cookie sheet lined with wax paper.

Refrigerate till set. Store in a covered container in refrigerator

https://sites.google.com/site/windleyfamilyprintablerecipes/idaho-spuds-candy

My Girls

I recently had my girls pictures taken and had to share because they turned out super cute.. Thanks to Nicole Mathews who is an aspiring photographer and has lots of wonderful talent.

Mackenzie & Madison

Witch Finger Cookies

WITCH FINGERS
Eweeeee!!! What a sight to see. Me and Madison were surfing the Internet trying to find a fun Halloween treat to take for her class and came across these frightful treats. She was so excited to make them.

Happy Halloween!!


Witch Finger Cookies

(I doubled the recipe to make sure I had enough and added 1/4 cup white sugar because alot of the recipes online said the dough wasn't sweet enough,this seemed to help. This is a butter cookie recipe not a sugar cookie.)

1 Cup Butter (Softened)
1 Cup Powdered Sugar
1 Large Egg
1 tsp. Almond Extract
1 tsp. Vanilla
2 2/3 Cups Flour
1 tsp. Salt
3/4 Cup Sliced Almonds
1 Tube Red Decorator Frosting
1/2 Cup Raspberry Jam (Optional)

*In a large bowl combine butter, sugar, egg, almond & vanilla. *Combine flour & salt in a medium bowl. Add wet mixture to dry and mix until moistened. (Cover and refrigerate for 1 hour this is to eliminate fat chunky fingers HE,HE)

*Preheat oven to 325
*Work with a section of the dough at a time keeping the remainder in the refrigerator. (I left it all out and my first batch was good the second batch spread a little. I was able to shape with a spoon when they came right out of the oven back to the right finger shape.) Roll heaping teaspoonful of dough into a finger shape for each cookie. Press almond into end for nail.
(Optional** Down the center of each cookie make an indent and add a line of jam and press cookie over it to cover the best you can this is kind of hard but does not have to be covered completely.**)

(Does that look like a gross finger or what??)

Squeeze center to create a "knuckle" shape. (If you used the jam this is hard to do but the look is still great!!) Using a knife make slashes in several places to complete the look of a finger. (You cant see the slashes in the picture but they are there)
*Place on a lightly greased cookie sheet or parchment paper and bake 20 to 25 minutes or until golden brown. Let cool 3 minutes. Lift off almond squeeze red frosting onto nail bed and press almond back in place so the frosting oozes out. (I took some extra frosting and added a little oil to thin it and drizzled it over the fingers for more of a blood look)

Have Fun and Enjoy this gruesome Halloween treat

https://sites.google.com/site/windleyfamilyprintablerecipes/witch-finger-cookies