Author: QuiltLady

COOKING THURSDAY ~ CREAMY CHICKEN NOODLE SOUP ~ BLOG 365.85A

Are you a “broth” or “creamy” chicken noodle soup person? My great grams made a chicken and noodles dinner that was always served over mashed potatoes. But, thin it down JUST a bit and you have a terrific thicker creamy chicken noodle soup that I net will become your family’s new favorite version. Grams made her own noodles and started with a whole chicken to boil down to make her broth – hey for all I know she grew the veggies and plucked the chicken, but as the recipe has been handed down the flavor has stayed the same even with grocery store short cuts.

Many consider chicken noodle soup a cure all, but it is also a completely comforting hearty meal, plus it covers ALL the food groups – proteins, vegetables, carbs and dairy and a hint of spice with the smoked paprika. Stirring in half a cup of heavy cream, 1 cup of frozen peas and a splash of sherry vinegar absolutely delectable.

CREAMY CHICKEN NOODLE SOUP adapted from SOUTHERN LIVING and Great Grandma Eaton
Active Time: 25 minutess
Total Time: 25 minutes
Servings: 4

1/4 cup unsalted butter
1 LARGE VIDALIA onion, finely chopped
4 medium carrots, rustic sliced
2 medium celery stalks, chopped
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
4 medium garlic cloves, FINELY minced
1/4 teaspoon smoked paprika
6 cups homemade chicken stock
8 ounces homemade or QUALITY old-fashioned wide egg noodles
4 cups rotisserie chicken pieces
1/2 cup heavy whipping cream
1 tablespoon sherry vinegar
1 tablespoon FRESH lemon thyme leaves

  • 
Melt butter in a large pot over medium-high.
  • Add onion, carrots, celery and FRESH ground sea salt and black pepper.
  • Cook 5 minutes, stirring occasionally. 

  • Add flour, garlic and paprika, cooking and stirring constantly for another minute until mixture is fragrant and flour turns light brown.
  • 
Add stock to flour mixture and increase heat to high.
  • Bring to a boil, stirring occasionally.
  • Reduce to a simmer and add egg noodles, cooking and stirring occasionally for 10 minutes until tender and just cooked through.
  • 
Reduce heat again to medium-low.
  • Add chicken, cooking and stirring constantly2-3 minutes until chicken is heated through.
  • Remove from heat.
  • Stir in cream, sherry vinegar, thyme leaves and season to taste.

 

HAPPY HOMEMAKER MONDAY with MENU & RECIPE LINKS ~ week 12 of 2026 ~ BLOG 365.82

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Last week went by way too quickly, AGAIN with mainly mundane errands and appointments! I was able to stay on top of the laundry and house chores – enough so that Saturday and Sunday were both pretty lazy days with sleeping, hanging with friends and watching NASCAR. (For a nice change).

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We’re back to early spring weather with highs in the low 50’s and lows in the high 30’s with a lot of clouds this week and a little rain too. I did pack away the heavy jackets, but left plenty of mid weight and light weight hoodies for layering.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I’ve started some spring cleaning trying to de-clutter and downsize.
  • GROCERIES & ERRANDS I’m headed to town in just a bit to pick up groceries.
  • RECIPE RESEARCH & MENU PLANNING I went through quite a few recipes yesterday while watching NASCAR and sorted by category, even throwing away duplicates and flavor profiles that just didn’t appeal to me.
  • DVR/TV Not much except some cooking shows and a couple old movies.
  • THINGS THAT MAKE ME HAPPY Successful new recipes… clean closets… spring flowers… baby geese in the pond… pink and gold sunsets… organized chaos…

READING TIME

Tonight I’m going to start Storm Clouds Rolling In, the #1 book in the Bregden Chronicles Historical fiction series by Ginny Dye. I’m really looking forward the this series that is currently at 22 books, so definitely will last a while.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
3/23
MONDAY
3/24
TUESDAY
3/25
WEDNESDAY
3/26
THURSDAY
3/27
FRIDAY
3/28
SATURDAY
3/29
SUNDAY
DINNER
CORN/YOYO
clean out refrigerator night or you’re on your own
MEATBALL SOUP & BISCUITS
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN PARMESAN BOWLS
CORN/YOYO
clean out refrigerator night or you’re on your own
STEAK PIZZAIOLA & PASTA
BLACK BEAN SALSA CHICKEN
DESSERT
 
COFFEE CRUNCH MUFFINS
 

FAVORITE PHOTOS FROM THE CAMERA

This week’s favorite photos are last Thursday’s beautiful sunset over the pond, a crazy bartender on St. Patrick’s Day and a favorite new BBQ sauce.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Screenshot

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CREAMY CHICKEN NOODLE SOUP

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ CHICKEN CARBONARA & PEAS ~ BLOG 365.78C

If you’re like me, pasta dishes are ALWAYS on the menu plan. I absolutely LOVE pasta of ALL shapes and sizes. Add rotisserie chicken, crispy bacon and a creamy sauce and I’m in heaven. It’s a simple comfort food, but also a crowd pleaser for a week night meal or company alike.

CHICKEN CARBONARA

3 LARGE eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup heavy cream
+/- 1 teaspoon FRESH ground black pepper, to taste
4 slices thick-cut bacon, diced
1 pound skinless, boneless chicken breasts, sliced crosswise into ½-inch-thick strips OR 2 cups torn rotisserie chicken pieces
1 teaspoon sea salt
3 green onions, sliced thin
2-3 garlic cloves, FINELY minced
8-12 ounces extra wide fettuccine noodles
1/2 cup frozen peas
Chopped fresh parsley, for garnish

  • Whisk together the eggs, Parmesan, heavy cream and ½ teaspoon pepper in a medium bowl. Set aside.
  • Cook the bacon in a large skillet over medium heat 5-7 minutes, stirring frequently, until crispy and the fat has completely rendered.
  • Use a slotted spoon to transfer the bacon to a paper towels to drain.
  • Increase the heat to medium-high.
  • Add chicken to the drippings in the skillet, seasoning with FRESH ground sea salt and black pepper to taste, stirring occasionally 6-8 minutes, until browned and cooked through. Omit this step if using rotisserie chicken.
  • Transfer the chicken to a plate. DO NOT wipe out the skillet.
  • Add the green onions and garlic, cooking a minute more.

 

  • Bring a large pot of salted water to a boil.
  • Add the pasta and cook according to the package directions. Reserve 1 cup cooking water, then drain.
  • Immediately add the hot pasta and peas to the skillet off the heat.
  • Pour in the egg mixture and quickly toss with, adding 2 to 3 tablespoons of the reserved cooking water, until the sauce is your desired level of creaminess. If the sauce is too thick, add more of the reserved cooking water. If it’s too thin, cook over low heat until thickened.
  • Stir in the bacon and chicken pieces.
  • Garnish with parsley, pepper and Parmesan cheese.

COOKING THURSDAY ~ TERIYAKI BEEF STEW ~ BLOG 365.78B

To me stew HAS to have more than one vegetable, even a teriyaki based stew. This recipe called for peas only. I added the onions and carrots as well as doubled the peas.

TERIYAKI BEEF STEW adapted from Taste of Home.com

2 pounds beef stew meat, cut into bite sized pieces
1 tablespoon butter
1/4 cup WONDRA flour
FRESH ground black pepper
12 ounce bottle ginger beer
1/4 cup teriyaki sauce (recipe below)
2-3 garlic cloves, FINELY minced
3 green onions, sliced
2 carrots, rustic chopped
2 tablespoons sesame seeds
2 tablespoons cornstarch
2 tablespoons cold water
1-2 cups frozen peas, thawed
Hot cooked rice, optional

  • Melt butter in large skillet.
  • Dredge meat in flour, shaking off excess flour.
  • Cook meat in a single layer, cooking in batches if necessary. Transfer cooked meat to slow cooker.
  • Add carrots to meat in slow cooker.
  • Top with green onions.
  • Whisk together the ginger beer, teriyaki sauce, garlic and sesame seeds; pour over beef.
  • Cover and cook on low for 6-8 hours until meat is tender.
  • Whisk together the cornstarch and cold water until smooth.
  • Gradually stir into stew.
  • Fold in peas.
  • Cover and cook on high for 30 more minutes or until thickened.
  • Serve over rice.

HOMEMADE TERIYAKI MARINADE & SAUCE

MARINADE
1/4 cup Bragg’s Liquid Aminos
3 tablespoons PACKED brown sugar
1 clove garlic, FINELY minced
1 teaspoon FRESH grated ginger
1 tablespoon water

  • Whisk all together until smooth.
  • Pour over meat and chill until ready to use.

SAUCE BASE
1/2 cup water
1 tablespoon cornstarch

  • Whisk water and cornstarch together until smooth.
  • Whisk sauce base into marinade to make into Teriyaki sauce.

COOKING THURSDAY ~ APPLE PUMPKIN RAISIN WALNUT CAKE ~ BLOG 365.78A

Fall flavors blend together for an over the top delicious cake!

APPLE PUMPKIN RAISIN CAKE adapted from a Better Homes and Gardens recipe ~ serves 12
Prep Time: 30 mins
Bake Time: 30 mins
Cool Time: 15 mins
Chill Time: 3 hrs
Total Time: 4 hrs 15 mins

2 1/2 cups AP flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
2 teaspoons QUALITY ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt

1 (15-oz can) pumpkin
1 cup PACKED brown sugar
3/4 cup avocado oil
2 LARGE eggs, at room temperature
2 teaspoons PURE vanilla

3/4 cup sugar
1 cup peeled, shredded Granny Smith apples
1 cup golden raisins
Enough Malibu rum to cover raisins
2/3 cup + 1/4 cup chopped walnuts

  • Pour rum over raisins in a small bowl and set aside for 10 minutes.
  • Preheat oven to 350°.
  • Grease a 13×9 inch baking pan.
  • In a large bowl whisk together first six ingredients.
  • In a another large bowl whisk together next five ingredients.
  • Add sugar whisking until well combined.


  • Drain raisins REALLY well of excess rum.
  • Fold pumpkin mixture into flour mixture; whisking until almost combined.
  • Fold in apples, drained raisins and 2/3 cup walnuts JUST until combined.
  • Spread batter evenly into prepared pan. 

  • Bake 30-40 minutes until a toothpick comes out clean.
  • Cool cake in pan 15 minutes on a wire rack. 


1/2 cup caramel-flavor ice cream topping

  • In a bowl microwave caramel topping for 15-20 seconds.
  • Use a fork or small straw, skewer or chopstick… to poke cake all over at 1/2-inch intervals.
  • Slowly pour and spread caramel mixture EVENLY over cake.
  • Cover and CHILL AT LEAST 3 hours. 

  • Spread frosting after chill time.

CREAM CHEESE FROSTING

16 ounces cream cheese, softened
1/2 cup butter, softened
Juice of 1 LARGE lemon
2 teaspoons PURE vanilla extract
3 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla, beating.
  • Add powdered sugar gradually until well blended and smooth.
  • Sprinkle with reserved nuts.
  • Refrigerate 1 hour to set icing before serving.

  • STORE covered IN REFRIGERATOR!