Chicken Noodle Love Soup

A special recipe for a big,

simmering bowl of love!

This is my children's favorite soup -

they request it all of the time -

and I always accomodate!

~*~

Chicken Noodle Love Soup
2-3 c prepared chicken

*
8-10 c chicken stock

(see link to recipe below)

*
2 chicken bouillon cubes

*
3 carrots (diced or shredded)

*
3 celery stalks (diced)

*
1 onion (diced)

*
1 t each: basil -oregano - marjoram
*

1 bay leaf

*
salt & pepper to taste

*
1 pkg. wide egg noodles

*
fresh parsley

~*~
Prepare Chicken
You can do this a variety of ways - I like to roast my chicken first

and then shred meat in chunky pieces. I place my chicken (6-8 pieces)

on a baking sheet - drizzle with olive oil and season with kosher salt

and cracked black pepper - roast @ 350 degrees for about 40 minutes.

You may also poach your chicken in simmering stock or even use

a rotisserie chicken for this delectable soup.

~*~
In a large dutch oven saute onions, carrots and celery in butter

until tender. Add chicken stock, bouillon cubes, spices and seasonings -

bring to a boil and then reduce heat. Stir in chicken and simmer for

30-45 minutes allowing all of the flavors to blend. Bring soup up to a boil

again and add the egg noodles - cook until al dente and remove from heat.

Serve garnished with fresh parsley.

*******

You can link here: HOMEMADE CHICKEN STOCK

for my delicious go-to recipe!

~*~

Come join Soup-a-Palooza

with TidyMom and Dine and Dish

sponsored by Bush’s Beans, Hip Hostess,

Pillsbury and Westminster Crackers.

~*~*~*~*~*~*~*~*~*~

I am linking to my favorite foodie blog parties:

What's Cooking Wednesday

Prairie Story Thursday Recipe Swap

Tasty Traditions Thursday

Foodie Friday

Food on Friday

Friday Favorites

~~~~~~~~~~~~~~~~~~

Please remember to enter my

Valentine Giveaway

~ a $25.00 gift certificate to CNS Stores!

Leave a lovely comment to be entered

to win until Thursday - 2/17/11.

Valentine's Day Giveaway!

Valentine's Day is here!

I am extending my

Valentine Giveaway

a few more days!

The generous CSN Stores has increased

your prize to $25.00 -

so I am giving you a few more days to leave

comments and increase your chances to win!!!

~*~

I am excited to offer all of my bloggy friends an opportunity

to win a free qive away from the fabulous CSN Stores!

~*~

CSN Stores has over 200 online stores where you

can find anything you need whether it be

swingsets, fitness equipment or cute cookware!

~*~

Your prize is a $25.00 gift certificate

to shop at any of the incredible CSN Stores!

Gabriella is waiting for the mail truck
to deliver something wonderful!
You can have the chance of something
wonderful delivered to your home courtesy of
CSN Stores & Concetta's Cafe!

All you have to do is come back to my blog
and leave a lovely comment!
~*~I will be drawing the winning name on Thursday - 2/17/11!
~*~
You can comment as many times as you like
on any post from now until Thursday - 2/17/11.
Every comment = a chance to win!

Happy New Year!

2011

Days of Heaven

~*~

Dearest Bloggy Friends,

It has been a whirlwind holiday!!

I regret that I have not had time to squeeze in to post on my Blog of Life!

There have been many parties, tons of cooking and baking, events,

crafts, blessing of others, glorious time with friends and family and the most

important of all celebrating Jesus - the reason for the season!!!

~*~

I will be posting several highlights and recipes from

our holiday extravaganza this week - so stay tuned!

~*~

I am anticipating an incredible year - 2011 will be like the days of heaven.

That is what I am proclaiming for my life and my family!

I am determined to follow hard after Him with a greater fervency

then ever before. My heart's desire is for the Lord to use my life in

a measure I have never experienced before!

~*~

Isaiah 49:15b-16a
Yet, I will not forget you,
See, I have inscribed you
on the palms of my hands.

My prayer today is that you will know
beyond a shadow of a doubt that you
are always on His mind - you are not
forgotten and He never leaves us behind!

He continually shows us in the little details of
our life how much we matter to Him!

He truly cares about what is deep in our hearts -
even things that may be insignificant to others,
but are so important to us!

He has a purpose and a destiny for each one of us!

Luke 4:18-19
The Spirit of the Lord is upon us!
He has anointed us to preach the gospel to the poor;
He has sent us to heal the brokenhearted,
to proclaim liberty to captives and recovery of sight
to the blind, to set at liberty those who are oppressed,
to proclaim the acceptable year of the Lord!

We are His children and He has given anointed us to:
Isaiah 61:3
To comfort all who mourn,to console those who mourn,
To give them beauty for ashes, the oil of joy for mourning,
the garment of praise for the spirit of heaviness,
that they may be called trees of righteousness,
the planting of the Lord, that He may be glorified!

~*~
The Almighty God - the Creator of heaven and earth -
has inscribed our names on the palms of His hands!

Is He inscribed upon your heart?
What will this year bring?
~*~
Love,

Concetta

I will never fail you nor forsake you.

Joshua 1:5

Cranberry Compote

Cranberry Compote

This is my mom's specialty at Christmas - and I love it!

She makes me this every year and it would not be the holidays

without this delicious cranberry delight!!

You can serve this on the side of your turkey like you would

the traditional way - or top soft cream cheese for a delectable

cracker spread - or put it in a graham cracker pie crust with

dollops of luscious whipped cream!

~*~

Mmmmmm.....next weekend is Family Christmas at my parents

and my mouth is watering thinking about this special beloved dish!

Cranberry Compote
~*~
2 tart apples, peel & slice
1 pkg. fresh cranberries
1-1/4 c sugar
1 c golden raisins
1/4 c orange juice
1 t grated orange peel
1 t salt
1/4 t allspice
1/4 t cinnamon
1 can sliced peaches, drain
1 can apricots halves, drain
1 c pecans, chopped
~*~
In a saucepan, combine 1st nine ingredients.
Bring to boil - reduce heat - simmer uncovered for 10 minutes.
Add peaches and apricots - mix well. Stir in pecans.
May serve warm - over vanilla bean ice cream would be divine!
Serve chilled in so many delicious ways!
Confession: My mom adds twice the amounts of apricots
because I love them soooo much!
Enjoy!
~*~
I am linking to the following foodie sites:
Prairie Story Thursday Recipe Swap
Tasty Traditions Thursday
Foodie Friday
Food on Friday
Friday Favorites

~*~

and a Christmas Blog Hop

from one of my favorite sites:

Holiday Haven

Faithfulness Tea

FAITH is being sure of what we hope for

and certain of what we do not see.

Hebrews 11:1

~*~

We live by FAITH and not by sight.

II Corinthians 5:7

~*~

Without FAITH it is impossible to please God,

because anyone who comes to Him must believe

that He exists and that He rewards those who

earnestly seek Him.

Hebrews 11:6

~*~

Make every effort to add to your FAITH goodness;

and to goodness, knowledge, and to knowledge, self-control;

and to self-control, perseverance; and to perseverance, godliness;

and to godliness, brotherly kindness; and to brotherly kindness,

love. For if you possess these qualities in increasing measure, they

will keep you from being ineffective and unproductive in your

knowledge of our Lord Jesus Christ.

II Peter 1:5-8

For our tea party today I am serving a little buttery cookie.
They melt in your mouth and are perfect for a steamy cup of tea.
I love these cookies because they are so versatile!
You can add any color or shape sprinkles to the top.

Classic Spritz Cookies
~*~
1 1/2 c (3 sticks) butter, softened
1 c sugar
1 egg
1 t vanilla
3 1/2 c flour
colored sugar or sprinkles
~*~
Directions:
1.
Preheat oven to 375°F.
Beat butter until creamy. Add sugar, egg and vanilla; beat well.
Add flour, 1 cup at a time; mix well. Dough will be soft; do not refrigerate.
2.
Fill Cookie Press, fitted with disk of your choice, with dough.
Press dough onto baking sheet 1 inch apart.
Decorate cookies with colored sugar or sprinkles, if desired.
3.
Bake 10-12 minutes or until firm but not brown.
Cool 2 minutes on baking sheet. Remove to wire rack.
Repeat with remaining dough.
Yield: 6-7 dozen cookies
~*~
I am linking to my favorite tea parties...
Tuesday Tea Party
Tea Cup Tuesday
Tea Time Tuesday
Tea Time Tuesday Teapot & Tea Things Tuesdays
~*~
and my favorite foodie sites...
Tuesdays At The Table Tempt My Tummy Tuesdays
What's Cooking Wednesday
Prairie Story Thursday Recipe Swap
Tasty Traditions Thursday
Foodie Friday
Food on Friday Friday Favorites

Celebration of Life Anniversary

Concetta Perfetto Lynch

Beloved Grandmother

Today is the one-year anniversary of my

one-in-a-million nanny going home to be with the Lord.

It is a time of great rejoicing and great saddness for our family.

Rejoicing knowing she is with the Lord,

but sad that she is not home with us.

The Christmas season was always her favorite time of year

and she always made it brighter

and more special for all of her loved ones.

She could do that.

Turn the ordinary into something spectacular ~

the mundane into magnificence.

Please link here

Leaving A Legacy

to view my post from last year

honoring the life of a beautiful woman of God.

Autumn Treat

A tasty treat that is truly amazing

and is a snap to make...

~*~

Simply mix together candy corn and salted peanuts

for an over the top snack that tastes like a payday bar!~*~

It is so pretty in a glass bowl out on display -

but I warn you that it is very addicting!

~*~

I am going to be making adorable little favors for all

the guests at our Thanksgiving Feast.

I purchased cellophane bags decorated with pumpkins

and each bag will be filled with candy, tied with ribbon

and have a heartfelt thankfulness note attached.

HaPpY ThAnKsGiViNg

Autumn Harvest Gourmet Club

Autumn Harvest
Gourmet Club

Breaking Bread with Friends

~*~

The Couples...
Fred & Tanya Wilbon
Rick & Carol Jackson
Peter & Jennifer Napoli
Thomas & Concetta Young

The place settings...

Each guest had a handmade harvest card!
That is my husbands!

The tablescape...

~Glorious Food~
A delicious feast of...
Monica's Baptist Sangria
Marsha's Parmesan Bleu Cheese Toasts
Pumpkin, Vanilla Garlic Soup
Fall Festival Salad
w/ Raspberry Poppy Seed Dressing
Creamy Champagne Chicken
Mashed Potato Casserole
Ice Cream Cake

This refreshing drink was addicting!

It was sweet and tangy and went perfectly

with our autumn inspired menu!

(prepared & presented by the Napoli's)

~*~

Monica’s Baptist Sangria
1 (2 liter) bottle lemon-lime soda

1 cup instant sweetened tea powder

1 lime, sliced into rounds- leave 1/4

1 lemon, sliced into rounds- leave 1/4

3 cups ice

~*~

Pour the lemon-lime soda into a punch bowl, and stir in the instant iced tea. Squeeze 1/4 lemon and 1/4 lime into bowl. Float the lime and lemon slices in the punch, and add ice. Serve immediately.

Serves 12

A truly amazing appetizer that then served

double duty as the perfect dunker for our soup!
(prepared & presented by the Napoli's)
~*~
Marsha's Parmesan Blue Cheese Toasts
1 cup of mayo
2 large cloves of garlic
1/2 teaspoon of pepper
1/8 cayenne pepper
1/2 chips of Parmesan cheese

3/4 cup of crumbled blue cheese

Toasted french bread slices (30 slices)
3/4 cup minced green onion
~*~
Combine all of the ingredients except bread and green onion in a bowl and mix. Spread on toasted french bread and bake at 400 degrees for 10 minutes.
Sprinkle with green onion and serve.
A creamy dreamy delight of a soup

served elegantly in a pumpkin bowl!

(presented & prepared by the Wilbon's)

~*~

Pumpkin Bowl

Cut off top, clean out seeds and inner flesh -

leaving a border ~ wash pumpkin.

Rub 1 t salt and 1 t sugar around inside of bowl.

Bake at 400 degrees for 30 minutes.

~*~
Pumpkin, Vanilla and Garlic Soup

6 T butter
1 clove garlic minced
2 onions chopped
1 can pumpkin
2 cups chicken stock
2 cups boiling water
2 t chicken base
2 cups 1/2 and 1/2
salt and pepper to taste
~*~
In large pot, melt butter, add garlic and onion and cook for 3 to 5 minutes or until soft but not browned. Add the pumpkin, chicken stock and 1 T Vanilla.
Cook covered for 20 to 25 minutes.
Puree until blended smooth.
Add half and half and salt and pepper. Heat through.

A fresh crisp salad with tangy bits

of fruit, toasted nuts, creamy cheese and

a yummy ruby-red dressing.

(prepared & presented by the Young's)

~*~

Fall Festival Salad

with -
Raspberry Poppy Seed Dressing
~*~
Salad
Lettuce of Choice (6-8 cups)
(I personally love mesculan greens or spring mix -
as well as romaine and red leaf lettuce.)
3-4 pears - sliced thin
1/2 c Gorgonzola crumbled
1/2 c toasted walnut pieces
1/2 c dried cranberries
~*~
Lightly toast walnuts on a sheet pan.
in the oven @ 350 for 5-6 minutes or
until you can smell the aroma of the nuts.
***
Prevent browning on your pears by
swishing quickly in lemon juice.
Place lettuce in a large glass bowl.
Add pears, Gorgonzola, dried cranberries
and toasted walnuts.

Serve with Raspberry Viniagrette.
~*~
Raspberry Poppy Seed Dressing
1/4 c seedless raspberry jam
1 shallot, minced
1/4 c sugar (or to taste)
1 T Dijon mustard
1 T poppy seeds
1/3 c balsamic vinegar
2/3 canola oil
1 T fresh lemon juice
salt & pepper
*****

Heat jam and shallots in microwave for 1 minute.

Add the rest of the dressing ingredients and blend well in food processor or blender.
Chill well before serving.

Comfort food at it's finest - whipped potatoes

loaded with cheese and cream and

served in individual ramekins!
(prepared & presented by the Young's)

~*~

Mashed Potato Casserole

4 lbs. potatoes - peel, cut into chunks
1/2 c sour cream
1/2 c milk or heavy cream
5 T butter (or to your taste)
2 c sharp cheddar, shredded
salt & pepper to taste
fresh chives
~*~
Simmer potatoes in water until tender.
Use a potato masher initially to break up potatoes.
Add 1 c cheese, butter, sour cream and milk
- blend with hand mixer until smooth.
Place in large casserole dish or individual ramekins.
Stir in chives. Top with remaining cheese.
Bake @ 350 for 30 minutes.

The main entree...tender chicken cutlets in a rich champagne cream sauce with fresh herbs, mushrooms and prosciutto.

(prepared & presented by the Young's)

~*~

Creamy Champagne Chicken

4 chicken breasts, boneless and skinless

(pounded thin - 1/2" thick)

1/2 c flour

2 shallots, chopped fine

4 slices prosciutto, chopped fine

2 cups mushrooms

1/2 c champagne

1-1/2 T fresh lemon juice

1/4 c fresh tarragon, chopped

fresh parsley

butter

olive oil

kosher salt & cracked black pepper

1/2 c heavy cream
~*~

Salt & pepper chicken cutlets - lightly dust in flour.

Heat olive oil and butter in a skillet and saute

shallots until translucent.

Add mushrooms and contine sauteeing

until mushroom are soft.

Add procuitto - cook for a minute or two.

Remove to a bowl. In the same skillet,

add more olive oil and butter.

Saute chicken 2-3 minutes on each side

- remove chicken from pan and keep warm under foil.

Add champagne and lemon juice to pan

and scrape up all the delicious chicken bits -

add the mushrooms and shallots back to the

pan stirring to mix well.

Add the heavy cream and tarragon -

simmer for a 1-2 minutes and then add the chicken

back to the pan and heat through well.

Serve garnished with fresh parsley.

The perfect ending to our extraordinary meal.

So easy...but incredble layered dessert

of ice cream, cookies and whipped cream!

(prepared & presented by the Jackson's)

~*~

Aunt Aletha's Ice Cream Cake

1 pkg. chocolate cream sandwich cookies - crushed

1 container whipped topping or homemade

1/2 gal. vanilla ice cream - softened

~*~

Reserve 1/4 c cookie crumbs for garnish.

Place remaining crumbs in the bottom of pan.

Top with soft ice cream speading to an even layer.

Dollop on whipped cream - covering top.

Garnish with remaining cookie crumbs.

~*~

This dessert is unbelievably decadent

and the perfect ending to our meal.

The combinations are endless - you can use any cookie

or ice cream flavor that strikes your fancy.

We thought of mint chocolate cookies with

mint chocolate chip ice cream.

I would love to make a shortbread cookie bottom layer and use peach ice cream! YUM!!

I am linking to fabulous food parties:

Prairie Story Thursday Recipe Swap
Tasty Traditions Thursday
Foodie Friday
Food on Friday

Friday Favorites

Tea Time Brunch

A savory quiche will be the star of our brunch...

A delicious pie full of ham, cheese and fresh herbs...

Savory Herb Quiche

1 pie crust

6 eggs

1-1/2 c heavy cream

1 c ham, diced

1 small onion, diced fine

1 c shredded sharp cheddar or Swiss

1 tsp dry mustard

1 T fresh Italian parsley, minced

1 T fresh thyme

2 T butter

salt and pepper to taste

~*~

Saute onions in butter until golden -

add ham and cook another minute.

Pour into prepared pie shell and top with cheese.

Blend eggs with heavy cream until mixed well.

Add fresh herbs, mustard and salt & pepper.

Bake @ 375 for 35-40 minutes.

A beautiful assortment of gorgeous teacups...

~*~

I am sharing more teacups from my beloved Bonnie.

I showcased a precious Canadian cup a few weeks ago -

now it is time to display the rest of my treasures that my

sweet friend bestowed upon me - just because she loves me!

I could fill a whole page describing how special Bonnie is and

what she means to me. Bonnie is generous, giving and loving

every day and in all ways! I am blessed beyond measure to

have this wonderful woman as part of my life!

We can't have tea without a delicious dessert~

This is a decadent treat that my friend Julie gave me.

Julie is one of the best cooks that I know and this dessert does not disappoint - it tastes like a sweet oatmeal pie!

Julie's Sawdust Pie

1 pie shell

7 egg whites

1-1/2 c sugar

1-1/2 graham cracker crumbs

1-1/2 c pecans, chopped

1-1/2 c coconut

~*~

Mix all ingredients by hand and pour into unbaked pie shell.

Bake @ 325 for 30 minutes and golden brown on top.

Serve warm with homemade whipped cream

and sliced bananas.

~*~*~*~*~

I am linking to my favorite tea parties...Tuesday Tea Party

Tea Cup Tuesday

Tea Time Tuesday

Tea Time Tuesday
Teapot & Tea Things Tuesdays

~*~and my favorite foodie sites...Tuesdays At The Table
Tempt My Tummy Tuesdays

What's Cooking Wednesday

Prairie Story Thursday Recipe Swap

Tasty Traditions Thursday

Foodie Friday

Food on Friday
Friday Favorites