Creamy Chicken and Rice Soup

1 cup diced onion

2 medium carrots, sliced

2 celery ribs, chopped

2 TBS canola oil

1 tsp. minced garlic

4 cans (14.5 oz each) chicken broth

2/3 cup uncooked long grain rice

1-1/2 tsp. dried basil

1/2 tsp. pepper

6 TBS all-purpose flour

2 cans (5 oz each) evaporated milk

18 oz. cooked chicken, diced or shredded (can use canned)

1.  In a large saucepan, saute the onion, carrot, and celery in oil until tender.

2.  Add garlic; cook 1 minute longer.

3.  Stir in the broth, rice, basil, and pepper.  Bring to a boil. 

4.  Reduce heat and simmer for 15 minutes or until rice is tender. (It takes longer for my rice to cook)

5.  In a small bowl, combine flour and milk until smooth; stir into soup.  Bring to a boil.

6.  Cook and stir for 2 minutes or until thickened.

7.  Stir in chicken; heat through.

Serves 6-8
From Bree

Cinnamon Swirl Bread

1 cup Milk

6 TBS Butter

2-1/2 tsp Active Dry Yeast

2 whole Eggs, room temperature

1/3 cup Sugar

3-1/2 cups Flour

1 tsp Salt

1/3 cup Sugar

 2 TBS Cinnamon

 Egg And Milk, Mixed Together, For Brushing

 Softened Butter, For Smearing And Greasing

1.  Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

2.  Combine flour and salt.

3.  In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in the yeast mixture and stir to combine.

4.  Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

5.  Switch to the dough hook attachment and beat dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

6.  Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, place for at least 2 hours to raise.

7.  Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long.  Top with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

8.  Generously grease loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

9.  Preheat oven to 350°F.  Mix a little egg with milk, and rub over the top. Bake for 40 minutes on a middle/lower rack in the oven.  Remove from the pan and allow bread to cool.* Slice and serve, or make cinnamon toast or French toast with it.

*If desired put a glaze on top made with powdered sugar and milk while bread is still warm.

FromThe Pioneer Woman

Brown Sugar Toffee Cookies

2 -1/4 cups all-purpose flour
2 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
1/2 tsp ground cinnamon
3/4 cup butter, at room temperature
1- 1/4 cups dark brown sugar
1 large egg
1 tsp vanilla extract
1 cup Heath toffee bits
1/2 cup dark brown sugar for rolling cookies in 

1. Preheat oven to 350℉.  Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl whisk together flour, baking soda, cornstarch, salt, and cinnamon. Set aside.

3. Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 minutes. Turn off the mixer and scrape down the sides of the bowl with a spatula. Add the egg and vanilla extract, and beat on medium speed until combined.

4. With the mixer on low, slowly add the dry ingredients. Mix until the just combined. Stir in the toffee bits.

5. Using a spoon or cookie scoop, form tablespoons size balls of cookie dough. Roll balls in brown sugar. Place on balls on prepared baking sheet, about 2 inches apart. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Do not over bake. Cool on the pan for 2 minutes. Transfer cookies to a wire cooling rack and cool completely. Store in an air-tight container for up to 4 days.

From Two Peas & Their Pod