At The Table

AWESOME Chicken Noodle Soup

1 tbsp olive or vegetable oil

2 cloves garlic (minced)

1/4 cup of chopped onion

2 medium carrots, chopped

2 chopped celery sticks

2 cups cooked chicken

2 cups uncooked egg noodles

1 tsp parsley flakes

1/4 tsp pepper

1 dried bay leaf

5 1/4 cups chicken broth (I used reduced sodium)

In a 3 quart sauce pan, heat old over medium heat. Add garlic, onions, celery, and carrots; cook 4 minutes, stirring occasionally.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Serves 4...but can be easily doubled.

Pepperoni Puffs

1 cup all purpose flour

1 tsp baking powder

1 cup milk

1 egg, beaten

1 cup shredded Cheddar Cheese

1 1/2 cup of pepperoni

Combine flour, baking powder, milk, egg and cheese; mix well. Stir in pepperoni; let stand for 15 minutes. Spoon into greased mini muffin cups, filling 3/4 full. Bake at 350 degrees for 25-35 minutes until golden. Makes 2 dozen.

Philadelphia Sugar Cookies

1 pkg Philadelphia cream cheese
1 cup icing sugar
3/4 cup butter, softened
1/2 tsp vanilla
2 cups flour
1/2 tsp baking soda

Preheat oven to 325. Beat cream cheese, butter, sugar and vanilla until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour. If making fall leaf cookies, divide the dough and dye each section a different color using food coloring prior to placing in the fridge. Roll out cookie dough to 1/8 thickness and place 2 inches apart on an ungreased cookie sheet.Bake 12 minutes and let cool completely on a wire rack. Ice with your favorite icing (we didn't ice ours because we liked the colors already)!