Chicken and rice soup

I have the stock pot sitting on the cook top.
It will stay here until spring.
We will be making lots of soups and stews and chili all winter.

                                                  I was hungry for Chicken and rice soup.

It is so easy to make.
I baked two pounds of boneless chicken breasts and chopped them up for the soup.
I added the cooking juices to 2 quarts of chicken broth.
I chopped carrots and onions and celery and added them to the pot.

I added a cup of rice.

Some pepper and parsley for seasoning is all it needed.

Our soup simmered on the stove for two hours.

I made enough for six servings.

I never mind left over soup.

So warm and comforting on cold snowy days.

Q's Cookbook

Gluten Free
Peanut butter Cookies

2 cups peanut butter
2 cups sugar
4 eggs beaten
2 cups chocolate chips
1 1/2 cups chopped pecans

Preheat oven to 350 degrees

Cream together peanut butter, sugar and eggs.
Stir in chocolate chips and pecans.

Make small balls and roll in sugar.
Place on a greased cookie sheet.
Flatten with a fork.

Bake for 12-14 minutes.
Cool for 5 minutes before removing from baking sheet.
Yield 80 bite sized cookies.

These are very tasty.

I had some left over fudge frosting so I added a dollop to a few cookies.

An old Christmas tin was perfect to store these delights.



Raisin Oatmeal Cookies.
These are my husband's favorite.

1 cup butter

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

2 teaspoons vanilla

1-1/2 cups all purpose flour

1 teaspoon baking soda

1 tablespoon cinnamon

3 cups quick cooking oats

2 cups raisins

Preheat oven to 350 degrees.

Cream together butter and sugar.

Add eggs and vanilla; beat well.

Combine flour, baking soda and cinnamon.

Stir into creamed mixture.

Stir in oats and raisins.

drop by rounded tablespoon onto baking sheet.

Bake 10-12 minutes

Let cool 1 minute.

Yields about 4 dozen cookies.