Recipe of the Week - Crock Pot Chicken Noodle Soup

This is an easy and tasty soup to make.  My husband helped me decide which seasonings to put in and I think the flavor we came up with is very homey and comforting.

Ingredients

4 cups of water
1 lb of chicken breasts
1 can of cream of chicken soup
1 chicken boullion
2 carrots, peeled and sliced
1 bay leaf
1/4 tsp sage
1/4 tsp thyme
1/4 tsp of seasoned salt
pepper to taste
1 pkg of egg noodles, cooked

Put everything in the crock except the noodles.  We used frozen chicken breasts and set the crock pot on high for 4 hours and then turned it down to low for 2 hours.

By the end of the 6 hours your chicken should be so tender that you can use a spoon to kind of cut and shred your chicken right there in the pot.  Of course if you want really tiny pieces than you can scoop the whole pieces out and cut them up on a plate and put it back in after you cut it to your liking.  Don't forget to remove the bay leaf.

Place a cup of cooked egg noodles in your bowl and spoon your soup over the top.  Yummy!

Recipe of the Week - Jelly Bean Cupcakes and Cadbury Cupcakes

I tried out two different cupcakes using the same batter from the Chocolate Chip Cupcakes recipe, just minus the chocolate chips.  They are both great but I'm partial to the Cadbury option because one, it's chocolate and two, it's Cadbury eggs!

Jelly Bean Cupcakes

Make your cupcake batter according to the directions at the link above.

Cut up about 1 cup of jelly beans into quarters, or smaller if you want. 

Add the beans to your batter and fold them in.

Fill 3/4 way and bake as directed on linked recipe.

Cool and then frost with your choice of frosting.  I chose a creamy vanilla for mine.  Top with some whole jelly beans or even some chopped ones.  Enjoy!

Cadbury Cupcakes

Make your cupcake batter according to the directions at the link above.

Buy the mini Cadbury eggs.  They come in packs of 12.  Peel off the foil.

Coat the eggs in flour.

Fill your liner about 1/4 way full and then place a floured egg in the center.  

Fill the rest of the way and make sure that the egg is completely covered.

Bake as directed in linked recipe and when cooled frost with your favorite frosting.  I used the same frosting as I did for the Jelly Bean Cupcakes because I made these at the same time.  Generously top with sprinkles or some other fun candy.