Saturday, October 9, 2010

Cream Cheese Chicken Soup

This one was yummy! Super thick so next time I might add a little bit of water- it was extra good with garlic crescent roll breadsticks :) mmm! Got this one from Taste of home magazine (soups edition)

1 small onion, chopped
1 tablespoon butter
3 cups chicken broth
3 medium carrots cut into 1/4 in. slices
2 medium potatoes, peeled and cubed
2 cups cooked chicken ( I used a little salt, pepper, onion, and chicken broth to cook it in)
2 tablespoons minced fresh parsley
salt and pepper to taste
1/4 cup all purpose flour
1 cup milk
1 package (8 oz) cream cheese, cubed

In a large saucepan saute the onion in butter until tender. Add broth, carrots, and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegtables are tender. Add the chicken, parsley, salt and pepper; heat through.

Combine flour and milk until smooth; add to the vegetable mixture. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cream cheese; cook and stir until melted.
(8 servings)

Hooray fall! Enjoy!

Monday, October 4, 2010

Veggie Pizza

As promised! Here is the veggie pizza we had at our party. A classic recipe- got it at Yum!

Veggie Pizza

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.