Easy Chicken Noodle Soup

(Needs final drafting)

Ingredients:

1 lb chicken breast, sliced thin

3 quarts of chicken both

1 bag shredded carrots

10 stalks of celery, chopped

1 teaspoon minced garlic

12 oz small pasta (orzo, elbow, etc)

1 teaspoon Italian seasoning or parsley 

Salt and pepper to taste

Methods:

Bring 2 quarts of stock to a boil. 

Carefully boil chicken in stock and remove when cooked through. Set aside to let cool, chop. 

Add celery and garlic, cook until tender. 

Add carrots and noodles, cook until noodles are al dente. 

Return chicken to pot and add seasoning and extra broth. Stir to combine. 

Know your Beef!!

Cinnamon Roll Cake

Cake:
3 cups flour
1/4 teaspoon salt
1 cup sugar
4 teaspoons baking powder
1 1/2 cup milk
2 eggs
2 teaspoons vanilla
1/2 cup butter, melted

Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons flour
1 tablespoon cinnamon

Glaze:
2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla

Directions:
Whisk dry ingredients together.
Combine wet with dry EXCEPT butter.
Slowly stir in the melted butter.
Pour mix into a greased 9x13 pan.
Mix topping ingredients together and pour on to batter.
Swirl topping into the batter with a knife.
Bake at 350 for 30 mins.
While warm, drizzle glaze over the cake.