Wild Rice and Chicken Soup for Crock-Pot

Sister Ginny Dredge was one of the CES Institute Missionaries here in Durham, NC a few years back. She would make this soup for us every so often and I fell in love with it. I'll be honest, I didn't know what to make of it at first, but it was FANTASTIC! I couldn't find any canned cream of potato soup out here, so I adapted the recipe based on what I could find. I also substituted chicken broth for water in two of the steps to help create a fuller flavor to the soup. Enjoy!

Cook time: 3 ½ hours                                                              Serving Size: 8-10 servings

• 1 bag Bear Creek Creamy Potato Soup
• 7 cups water
• 1 cup chicken broth
• 3 Chicken Breasts
• 1 box Uncle Ben’s Wild Rice Original Flavor
• 1 Cup Chicken broth
• 1 ¼ Cup Water
• 2 cups shredded mozzarella cheese

1. In Crock-Pot, add Potato Soup mix, 7 cups water, 1 cup chicken broth. Stir well. Add chicken breasts. Turn Crock-Pot to high and set timer for 90 minutes.  
2. Add Uncle Ben’s rice and box seasoning. Add additional water and chicken broth. Whisk soup and rice well paying attention to soup mix that may have settled on bottom of Crock-Pot under chicken. Soup may still appear to be watery and not thick yet. Don’t worry. Set timer for 90 minutes.
3.  Remove chicken from Crock-Pot and shred. Set chicken aside. Whisk soup well paying attention to ingredients on bottom of the pot. Add chicken and mozzarella cheese to Crock-Pot and stir well. Set timer for 30 minutes to allow soup to finish thickening.

Note: Great to serve with Bread Bowls. I love this one from  Sally's Baking Addiction.

Duraznos con galletas Por Olga Zavala Gómez

Here is another one of Olga's recipes. Have I ever said how much I loved her cooking?

• 1 Can sweetened condensed milk
• 1 can evaporated milk
• Juice from 10 lemons
• 3-4 packages of Maria's cookies
• 1-2 large cans of peaches with syrup

1. Blend sweetened condensed milk, evaporated milk and lemon juice
2. In a 9x13 pan, place one layer of Maria's cookies, then a thin layer of mixture, and a layer of peaches. Peaches can be either diced or sliced.
3. Repeat layer of cookies, mixture, and peaches until you end with the mixture. Decorate the top with remaining peaches.
4. Place in refrigerator for at least 30 minutes and it's ready. Enjoy!

 

Ingredientes:

• 1 lata de la lechera  
• 1 lata de leche evaporada
• el jugo de 10 limones
• 4 paquetes de galletas Marías
• 1 lata de duraznos en almíbar

Preparación:

1. Licuar una lata de la lechera, una lata de leche evaporada y el jugo de 10 limones.
2. En un recipiente hondo poner una capa de galletas marias y después poner una capa de la mezcla  y una capa de duraznos ya sea en cuadritos o en rajas. 
3. Volver a colocar otra capa de galletas, la mezcla y el durazno hasta acabar con una capa de la mezcla  y por ultimo adornar con duraznos.
4. Dejar en refrigeración por 30min y listo... A disfruta  

Oatmeal Chocolate Chip Cookies

Here is another recipe from my old roommate Jessica Bosen Clyde. These are are nice, soft, and chewy, not hard.

1. Beat well together
•  2 Cups Brown Sugar
•  2 Cups White Sugar 
• 2 Cups Butter 
• 4 Eggs
2. Mix with above and beat well
• 1 Teaspoon Salt
• 2 Teaspoons Baking Powder 
•  2 Teaspoons Baking Soda 
•  2 Teaspoons Vanilla 
3. Mix with above and beat well  
• 4 Cups Flour 
•  2 Cups All Purpose Flour 
•  2 Cups Whole Wheat 
•  5 Cups Quick Oats 
• 1 Package Chocolate Chips
4. Make into golf ball sized balls and place on ungreased cookie sheet 2 inches apart, flattened slightly. 
5. Bake at 350° F for ~6 minutes. Do not overbake.  

 
Makes ~100 Cookies