We’ve pulled together a handful of new, seasonal recipes for you to try! Have
a recipe you’d like to share next month? Send it to Debbie Kolloway
[email protected]
Chunky Chicken Noodle Soup
Allrecipes.com
Ingredients
3 quarts water
1 (32 fluid ounce) container chicken stock
8 cubes chicken bouillon
3 skinless, boneless chicken breast halves, cut into 1-inch pieces
4 cups egg noodles
1 cup frozen peas and carrots
2 carrots, chopped
2 stalks celery, chopped
1/4 cup onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon dried basil
1/8 teaspoon crushed bay leaf
1/8 teaspoon dried oregano
Directions
Bring water, chicken stock, and chicken bouillon to a boil in a large stock pot. Add chicken breast,
egg noodles, peas and carrots, chopped carrots, celery, onion, salt, black pepper, basil, bay leaf,
and oregano. Continue to boil, uncovered, for 20 minutes. Reduce heat to medium and simmer until
chicken is no longer pink in the center and noodles are tender, 5 to 10 minutes more.
Cream of Carrot Soup
Allrecipes.com
Ingredients
1/4 cup butter, cubed
2 1/2 cups sliced carrots
1 large potato, peeled and cubed
1 cup chopped onion
1 stalk celery, chopped
3 cups chicken broth
1 teaspoon ground ginger
1/2 cup heavy whipping cream
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
1. Heat butter in a Dutch oven over medium heat; add carrots, potato, onion, celery, chicken
broth, and ginger. Cover and cook, stirring occasionally, until vegetables are tender, about
30 minutes. Uncover and cool for 15 minutes.
2. Transfer soup in batches to a food processor; blend until smooth. Return soup to the Dutch
oven; stir in cream. Add curry powder, salt, and black pepper; cook over low heat until
heated through, about 10 minutes.
Cook’s note: If the soup is too thick after adding the cream, dilute it with small amounts of water until
desired consistency is reached. You can also puree the soup in a large bowl using a hand mixer.
Easy Chicken & Dumplings
Allrecipes.com
Ingredients
1 (32 ounce) container chicken broth
4 skinless, boneless chicken breast halves, cubed, or more as needed
1 onion, chopped
1/2 (16 ounce) package baby carrots
2 stalks celery, chopped
1 bay leaf
salt and ground black pepper to taste
2 1/4 cups baking mix (such as Bisquick ®)
2/3 cup milk
Directions
1. Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in
a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in
the center and the vegetables are tender, 20 to 25 minutes.
2. Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into
the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.
Apple Pie Pull-Apart Bread
Comfortofcooking blog
Ingredients
For Apple Pie Pull Apart Bread:
 Nonstick cooking spray
 1/3 cup granulated sugar
 1 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1 (16 oz.) tube Pillsbury Grands Flaky Layers Biscuits
 1 medium apple, cored and thinly sliced
For Vanilla Glaze:
 1 cup powdered sugar
 1 1/2 tablespoons milk, any kind
 1/4 teaspoon vanilla extract
Directions
1. Preheat oven to 350 degrees F.
2. Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar,
cinnamon and nutmeg in a shallow dish and set aside.
3. Remove biscuits from tube and slice each in half, creating 16 rounds. Coat each round and each
apple slice with the cinnamon-sugar mixture and layer in the loaf pan, alternating biscuit rounds
with apple slices. Begin and end with the biscuit rounds.
4. Bake for 35-40 minutes, or until bread is fully baked throughout.
For Vanilla Glaze:
1. Mix all ingredients in a medium bowl and drizzle over warm bread.
Pumpkin-Ginger Cupcakes
Allrecipes.com
Ingredients
2 cups all-purpose flour
1 (3.4 ounce) package instant butterscotch pudding mix
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/3 cup finely chopped crystallized ginger
1 cup butter, room temperature
1 cup white sugar
1 cup packed brown sugar
4 eggs
1 teaspoon vanilla extract
1 (15 ounce) can pumpkin puree
Directions
1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with
paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon,
ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until
light and fluffy. The mixture should be noticeably lighter in color. Add the roomtemperature eggs one at a time, allowing each egg to blend into the butter mixture before
adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour
mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed,
about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a
wire rack.