Quick and Easy Recipes

I decided to post a couple of recipes I've tried recently, because I love getting new recipes and I want to share the wealth (well, that and the fact that they've been floating around my kitchen on scraps of paper and I'm afraid I'm going to lose them - I like the security of knowing I can always come back to my blog to find them, if it comes to that!).

First, a cookie recipe my sister Julie shared with me a few weeks ago (I believe she got it from her sister-in-law.). I took these to a family get-together and received several compliments. They were so easy!

Cake-Mix Cookies
1/2 c. oil
2 eggs
1 pkg Devil's Food Cake Mix
1 c. butterscotch chips

Mix first 3 ingredients (dough will be very stiff). Stir in chips. Bake at 350 for 10 mins.

This is a soup recipe I found on an online message board. The person who posted it said her 5-year-old daughter loved it. We tried it and were not disappointed. Very yummy, and easy too! I was especially impressed that Jared highly praised it, as he's not nearly the soup fan that I am. Next time, I think I will be more generous with the veggies and chicken, though. It was also just a bit salty, not sure how to cut back on that without thinning the broth too much (it's a creamy soup) - maybe use reduced-sodium canned soup?


Chicken Wild-Rice Soup

5-2/3 c. water
1 pkg (4.3 oz.) long-grain and wild rice mix
1 envelope chicken-noodle soup mix (like the Lipton kind)
1 celery rib, chopped
1 medium carrot, chopped
1/3 c. chopped onion
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. cubed cooked chicken

In a large saucepan, combine water, rice with contents of seasoning packet, and soup mix. Bring to a boil. Reduce heat; cover and simmer for 10 mins. Stir in the celery, carrot, and onion.

Cover and simmer for 10 mins. Stir in chicken soup and chicken. Cook 8 mins. longer or until rice and vegetables are tender.