Soup Bar

28 oz chicken broth
2 chicken breast chopped
4 carrots
4 pieces of celery
1/2 onion
1 1/2 teaspoons chicken bouillon
2 teaspoon garlic
2 pinches of tumeric
1 pinch ground cayenne red pepper
1/2 pound warm pasta
Oyster crakers

Cut chicken into bite size cubes.
Chop carrots and celery small bites as well.
Season chicken with 1 tsp bouillon, tumeric, 1/2 the garlic, and the red pepper.
In a smedium pan saute 1/2 the onions till they are translucent.
Then add the carrots, celery, and the other half of the garlic, 1/2 tsp bouillon.
Cook the pasta per boxes instructions.
In a separate medium pan spray Pam, and over medium heat cook the chicken and the rest of the onions, it will be a bit yellow in color.
In pot or bowl heat the broth.
Now turn everything off.
Set out bowls, and crackers.
Let everyone make their soup as they desire.

I decided to make chicken noodle soup this way because not one person in my house likes chicken noodle soup the same way.  This way everyone eats the entire bowl and some even went back for seconds. Plus my kid said. "This was fun."

P.S. I would love to meet you on Facebook or on Twitter! 

Pot Pie

1/3 cup butter or margarine

1/4 cup chopped onion 

1/3 cup all-purpose flour

1 can (14 oz) chicken broth

1/2 cup milk

2 ½ cups shredded cooked turkey or chicken

2 cups frozen mixed vegetables, thawed

(2) 9 inch pie crusts

Salt and pepper to taste (I use about 1/4 a teaspoon of each)

In a saucepan, melt butter over medium heat.

Add onion, cook 2 minutes, stirring frequently, until translucent.

Stir in flour, salt and pepper until well blended.

Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in turkey/chicken and mixed vegetables.

Remove from heat.

Let cool completely and spoon into a Ziploc bag.

When ready to use.

Thaw Ziploc bag of filling.

Preheat oven to 375°.

Make pie crust as directed, using 9-inch glass pie plate.

Pour filling into crust-lined pie plate.

Top with second crust; seal edge with a fork or pinch them together.

Cut slits in several places on top crust.

Bake 30 to 40 minutes or until crust is golden brown.

During last 15 to 20 minutes of baking, cover edge of crust with strips of foil or pie 

shield to prevent excessive browning.

Let stand 5 minutes before serving.

* I used the turkey from Thanksgiving and made the filling at that time. Then I used a quart size Ziploc bag and froze the filling until I needed it. Then you can just by a pie crust and just bake your diner in about 35 minutes.

P.S. I would love to meet you on Facebook or on Twitter! 

DIY Cone Trees

Cones (3 came in a bag from the .99 cent store)
Eyelash yarn (one ball .99 cent store)
Beads 3ft (.99 cent store)
Hot glue ( the gun and it came with glue came from the .99 cent store)
A pack of 12 bows ($.99 cent store)
Box of sequins pins 100 (.99 cent store)

Start by heating up the hot glue gun.
Then put a dab of glue on the of the yarn and wrap it around the cone.
Make sure to wrap tight and close together.
Adding dabs of glue on as you wrap to keep it in place.
To add the beads I used the pins, in between each of the bead is sting and so as drape I place a pin at the top and go once around and pin it in place.
Then just keep going till you finish cut off and excess beads you don't need.
The second one was done with ribbon I had from a gift I was given last year.
I saw these being sold in a store for $35.95 and I though. "Wow I can make that and for a lot less." So made the two of these for around $3.00.

P.S. I would love to meet you on Facebook or on Twitter!