Homemade Egg Noodles

2 ½ c flour

½ tsp salt

2 large eggs

4 Tbl water

1 tsp olive oil

By Food Processor:

In the bowl of your food processor, combine the flour and salt.  In a liquid measuring cup whisk the eggs, water and oil.  Turn on the machine, and pour the liquid mixture in a continuous stream into the flour, until the dough begins to pull away from the sides of the bowl. Dump out the dough (it will seem a bit crumbly) and press/knead together into a round disc shape. Wrap in plastic and let rest in the refrigerator for an hour. It is now ready to put through the pasta maker, or hand roll and cut with a pizza cutter. Dough should be about ⅛”’ thick.

By Hand:

Put the flour in a bowl, or on a clean surface, and make a well in the center.  Whisk the wet ingredients and salt together and slowly pour into the flour.  Mix with your fingers until it comes to a nice dough. Knead for 8-10 min, then wrap in plastic and refrigerate for an hour. It is now ready to put through the pasta maker, or hand roll and cut with a pizza cutter. Dough should be about ⅛”’ thick.

Chicken Noodle Soup

½  c Chopped Onion

1 c or 3 Chopped Carrots

½ c or 2 Stalks Chopped Celery (add some chopped leafy part to make it look pretty!)

6 Tbl Butter

4 Tbl Flour

2 qts Chicken Broth

Black Pepper to taste

Salt to taste (about ½ - 1½ tsp, or add some bouillon paste)

1 (12.5oz) Can Chicken

Egg Noodles

Melt butter in a large stock pan. Add chopped vegetables and cook on medium heat until softened, about 5-10 min.  Stir in flour and cook another 5-10 min, then stir in broth, chicken and salt and pepper.  Bring to a boil and add the egg noodles. Homemade egg noodles cook in about 3-5 min depending on thickness. Enjoy!

Michelle's Coleslaw

Ingredients:

1 bag (14 oz) coleslaw mix

1/2 cup mayo

3 T canola oil

1/4 cup sugar

1 T apple cider vinegar

1/4 tsp. salt

1/2 tsp. celery seed

1 tsp. onion powder

1 chopped green apple

Combine all ingredients.

Meatballs

Ingredients:

1 (24 oz) pkg. frozen meatballs
2 (14 oz) cans jellied cranberry sauce
2 (20 oz) bottles of BBQ sauce

Directions:
Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth.  Add meatballs and stir until well coated.  Cook for 2-5 hours on low.  Serve over rice or with toothpicks.

http://www.sixsistersstuff.com/2012/08/slow-cooker-bbq-cranberry-meatballs.html

Pulled Pork

Ingredients:

1 (2 lb.) pork tenderloin (pork shoulder or butt can also be used)

1 

(12 ounce) can of root beer

1 (18 ounce) bottle of BBQ sauce

8 hamburger buns

Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.  Cover and cook on low for 6 hours or until pork shreds easily with a fork.

After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker.  Pour the barbecue sauce over the pork and stir to combine.  Serve immediately or keep warm in slow cooker until ready to serve.  Serve on hamburger buns.

http://www.tablespoon.com/recipes/3-ingredient-pulled-pork/97ce3e03-1178-416c-8073-e1e37987e060

Mac and Cheese

Ingredients:
2 cups macaroni, uncooked
4 cups milk (2% or higher)
4 Tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

Directions:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it). In a medium bowl, combine milk with melted butter.  Add in salt and dry mustard powder. Pour in uncooked macaroni and Velveeta. Next add in 2 cups of shredded mixed cheeses and give it all a good stir. Pour the mixture into your prepared baking dish.  Cover with aluminium foil.

Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark. Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese. Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden). Serve warm.

http://www.thecountrycook.net/2012/01/homemade-macaroni-and-cheese.html#mfwtmMJVoBGvdPlY.03

It's fall.... the perfect time for SOUP!!!!

Thank you so much to all of those who supplied these yummy soups for our wonderful Soup Exchange Activity. If you'd like the recipes for any of the soups, please find them below.