Chicken Noodle Soup

Ingredients:

One onion, chopped

3 stalks of celery, chopped

1-2 cloves of garlic

1 Tbsp. parsley

1 tsp. poultry seasoning

salt and pepper

10 cups of chicken broth

3-4 cups chopped carrots

3-4 cups chopped cooked chicken

2-3 cups of egg noodles

Directions:

In a large soup pot saute onion and celery in oil for about 5 minutes or until onions are clear. Add garlic and saute another minute or so. Add chicken broth, parsley, poultry seasoning, salt, pepper, carrots, and bring it to a boil. Cover and simmer 15 minutes. Add chicken and noodles and cook until noodles are soft. I add potato pearls or flakes to get it a little thicker. I usually add about a cup of potato flakes to this recipe.

Peach Cream Pie

• 
  
• I found this on Allrecipes.com and loved it. It is very easy and super yummy!!
• 
  
• 3/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 egg, lightly beaten
• 1/2 teaspoon vanilla extract
• 4 cups sliced peaches (about five peaches)
• 1 unbaked pie crust
• Crumb Topping:
• 1/3 cup all-purpose flour
• 1/3 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 
  
• Preheat oven to 400 degrees F. Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust. Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F, and continue baking until the filling is set, about 30 minutes. Remove from oven. Raise oven temperature to 400 degrees F.Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie. Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.