I’ve recently found my love for cooking and baking again. My love for being in the kitchen goes way back to when I was a toddler. Some of my earliest memories center around being in the kitchen with my grandma cooking and baking. I loved spending time in the kitchen with her when I was a kid and even a teenager. And then as an adult she gifted me with a box of our favorite recipes for my kitchen. As my health has wavered so has my time in the kitchen. I haven’t spent much time in the kitchen the last couple of years because my health has been so poor. But in the last few months I have regained my love for being in the kitchen. and have truly loved trying new recipes and new foods. Because of that I want to share some recipes with you! In hopes that it will encourage some of you to get back into the kitchen as well.
Today I want to share a recipe for an entree and one for a dessert. I really hope to continue doing this and make it a regular thing, if this is something you enjoy seeing.
So for today’s recipes I will be sharing my recipe for an AMAZING and easy Chicken Noodle Soup recipe. And a recipe for the easiest pumpkin chocolate chip cookies ever!
Chicken Noodle Soup
- 2 Cups Uncooked Egg Noodles (I prefer Reames Frozen)
- 2 tablespoons butter
- 3/4 cup chopped onion
- 3/4 cup chopped celery
- 1 cup sliced carrots
- 2 garlic cloves – minced
- 9 cups chicken broth (okay to use low sodium if needed)
- 1/2 teaspoon dried basil
- Dash of dried oregano
- Salt and pepper to taste
- 2 cups cooked and shredded chicken breast ( I have also used rotisserie chicken and shredded it)
In a large pot over medium heat, melt butter. Cook onion, celery, and carrots, butter until tender or for 5 minutes. Then add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Stir in the chicken and cook until heated through.
- 1 box of spiced cake mix
- 1 15 oz can of pumpkin (not pie filling)
- 1 package of semi-sweet chocolate chips (optional)
- Preheat oven to 350
- Put pumpkin in a bowl, stir in cake mix, add in desired amount of chocolate chips. Stir until well mixed.
Place on ungreased baking sheet. Baking times vary. For smaller cookies bake 12-14 min. For bigger cookies bake 15-18 min
I would love to know if you try either recipe and what you think of the recipe if you do try them. So please let me know.
Also if you enjoy this and would like to see more like this please like this post by clicking like at the end of this blog or leave me comment about what kind of foods you would like me to talk about and post recipes for next!!
3 thoughts on “Quick And Easy Fall Recipes”
What size can of pumpkin? Regular pumpkin, not pumpkin pie mix, right?
I updated the post. I use a 15ounce can of pumpkin, not the pie filling) sorry that wasn’t in there my bad.
No problem, thanks!