I make my homemade Chicken Noodle Soup without a recipe as well and it is almost identical to the one OhMyGoodies just posted. What I do different is;
Create your own delicious natural chicken stock~~Cook a whole chicken in a large stock pot of boiling water until done and falling away from bone. Remove chicken and all loose pieces from the stock. Discard everything from chicken except the meat. Add vegetables to stock pot and cook until almost tender, add noodles and chicken meat. Season to taste, cook until vegetables are tender to your liking.
For Creamy Chicken Noodle Soup follow the above directions. Then;
In a small saucepan melt 1/2 cup butter, Stir in 3+ tablespoons flour until you have a smooth paste. Set aside. Add 1 quart whole milk or half-n-half to your soup, bring to a medium boil, add butter/flour mixture and stir until thickened. Add more milk if it is thicker than you want it and if it is not thick enough add another small batch of butter/flour paste.
Here is a scrumptious Pumpkin spice cake that is delicious with cream cheese frosting or pumpkin frosting.
Holiday Pumpkin Pound Cake
2 1/2 cups sugar
1 cup vegetable oil
3 eggs
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 15 ounce can solid pack pumpkin
In a mixing bowl, blend sugar and oil. Add eggs, one at the time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin. Pour into a greased and floured 12 cup bundt pan or other pans of your choice. Bake at 350 for 60 to 65 minutes for bundt pan. Baking times will vary for round or other shaped pans. Let cool for 5 minutes and invert cake onto cooling rack or cake plate.
Frost with Cream Cheese frosting or Pumpkin frosting. DELICIOUS!!
Teekakes, do you have the recipe for the Pumpkin Frosting????
WooHoo! My husband LOVES Pumpkin cake, cupcakes, bread anything! lol he also loves carrot cakes and breads and cupcakes... I think it's the spice part... cause he loves spice cake too lmfao
And now we know he ISN'T allergic to cream cheese afterall I can surprise him more often 
Pumpkin Frosting
1/4 cup butter
1/2 teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar
1/4 cup pumpkin
1/4 teaspoon pumpkin pie spice
Mix butter until fluffy, add pumpkin, salt, vanilla, pumpkin pie spice, mix well, add powdered sugar, mix well, add just enough milk to make a smooth spreading consistency.
Cream Cheese Pumpkin Frosting
In addition to the above recipe for pumpkin frosting you will need 3 ounces of cream cheese. Beat cream cheese and butter together until smooth, follow directions as stated above for pumpkin frosting.
I know what you mean! My husbands favorite is pumpkin as well and he loves the cream cheese frostings. This is probably his favorite cake and frosting recipe! Sooooooo glad to know your husband is NOT allergic to cream cheese! My gosh! That would ruin a lot of dishes on our table, especially during holiday season!
Thank you to everyone sharing their recipes... the idea of the pumpkin cake with pumpkin frosting is making my mouth water 
I make this all the time and it's the first thing to disappear at every event. I'm not a huge chocolate fan, but this is absolutely delicious! Bear with me and any typos. I have my 3-month old on my lap and the recipe is from memory.
Brownie Trifle
1 recipe for brownies ( to fill 9x13 pan. I spoil everybody and use my favorite scratch recipe )
1 can sweetened condensed milk
1/4 cup water
1 box chocolate instant pudding mix
8 oz cool whip
12 oz cool whip
toffee bits
1. Make brownies, cool, cut into 1 inch cubes.
2. Mix SCM, water, pudding mix. Fold in 8 oz cool whip.
3. In a large trifle bowl, layer brownies to cover bottom (almost half of the brownies), 1/2 SCM mixture and 1/2 of the 12 oz cool whip. At this point, I sprinkle toffee bits. But you can add anything here.....chocolate chips, andies mints, strawberries, etc. Then layer everything again and top with toffee bits.
I have another recipe for THE BEST chicken enchiladas, but I have to go search for the recipe.
.
Spicy Chicken Spaghetti is fast and delicious. This is one recipe that everyone, without exception, always loves and requests the recipe. I always double this recipe because one batch is simply not enough for my crew of 4.
Also, a great shortcut to cooking time and $$ is to run by your local deli and get a nice hot juicy plump already cooked rotisserie chicken. Skin and debone it and you have got enough chicken for a double batch. These wonderfully cooked chickens are only 4.69 each and average 4 pounds! Now that is a deal!
SPICY CHICKEN SPAGHETTI
1- 8 ounce pkg spaghetti noodles
1/4- cup butter
1/2- large chopped onion
1- 8 ounce block Velveeta Cheese, cut into cubes
1- 10 ounce can Rotel tomatoes, hot/mild/original whichever suites you best
4- skinned boneless chicken breast halves cooked and cubed
1- can Cream of Chicken soup
Oven 350. Spray 13 x 9 baking dish with nonstick cooking spray.
Cook spaghetti noodles as directed, drain well and pour into prepared baking dish.
Melt butter in large skillet, add onions and saute until tender or about 5 minutes. Add everything else in order, stirring one at the time as you go.
When everything is well incorporated and bubbly hot, pour mixture over spaghetti noodles and toss the two together until all noodles are mixed in with mixture. Bake 20 to 25 minutes.
Our FAVORITE Banana Nut Bread recipe with 4 different toppings
CREAM CHEESE-BANANA NUT BREAD, One Batter, four toppings, unlimited ooohs and aahs.
Makes 2 Loaves
Prep; 15 minutes
Bake 1 Hour
Cool; 40 min
3/4 cup butter, softened
1 8 ounce package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed bananas, about 4 med-large bananas
1 cup chopped pecans, toasted
1/2 tsp vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at the time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent over-browning if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.
Toppings;
Orange Pecan Topped Cream Cheese Banbana Nut Bread
Prepare bread batter as directed, and spoon into pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread and cool 30 minutes on wire racks.
Toasted Coconut-Topped Creeam Cheese Banana Nut Bread
Prepare and bake bread as directed. While bread is baking stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.
Cinnamon Crisp-Topped Cream Cheese Banana Nut Bread
Prepare bread batter as directed and pour into pans. Stir together 1/2 cup firmly packed brown sugar, 1/2 cup chopped, toasted pecans; 1 tablespoon all purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
Peanut Butter Streusel-Topped Cream Cheese Banana Nut Bread
Prepare bread batter as directed and pour into pans. Combine 1/2 cup plus 1 tablespoon all purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.
ENJOY!
Taken from a past issue of Southern Living
Our FAVORITE Banana Nut Bread recipe with 4 different toppings
CREAM CHEESE-BANANA NUT BREAD, One Batter, four toppings, unlimited ooohs and aahs.
Makes 2 Loaves
Prep; 15 minutes
Bake 1 Hour
Cool; 40 min
3/4 cup butter, softened
1 8 ounce package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed bananas, about 4 med-large bananas
1 cup chopped pecans, toasted
1/2 tsp vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at the time, beating just until blended after each addition.
Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loaf pans.
Bake at 350 degrees for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent over-browning if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.
Toppings;
Orange Pecan Topped Cream Cheese Banbana Nut Bread
Prepare bread batter as directed, and spoon into pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange rind until blended. Drizzle evenly over warm bread and cool 30 minutes on wire racks.
Toasted Coconut-Topped Creeam Cheese Banana Nut Bread
Prepare and bake bread as directed. While bread is baking stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium high heat; bring to a boil, stirring constantly. Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread from oven, and immediately spread tops with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans and cool 30 minutes on wire racks before slicing.
Cinnamon Crisp-Topped Cream Cheese Banana Nut Bread
Prepare bread batter as directed and pour into pans. Stir together 1/2 cup firmly packed brown sugar, 1/2 cup chopped, toasted pecans; 1 tablespoon all purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
Peanut Butter Streusel-Topped Cream Cheese Banana Nut Bread
Prepare bread batter as directed and pour into pans. Combine 1/2 cup plus 1 tablespoon all purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.
ENJOY!
Taken from a past issue of Southern Living
I am going to run to the freezer to see if i have bananas-- you are making me hungry!
Here's a dinner recipe that my family really enjoys, including my 3-year-old and 16-month-old sons! I like this one, because it's easy and tasty, and you can pretty much alter it however you want, adding things you like, and taking out things you dont!
Hot Chicken Casserole
3 cups cooked chicken, diced or shredded
1 can cream of chicken soup
3/4 cup mayo
1 can waterchestnuts, chopped
1 cup diced celery
1 medium onion, diced
1/2 cup almonds
3 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 package of Ritz crackers, crushed
3/4 stick of margarine
2 teaspoons Parmesan cheese
Blend soup, mayo, lemon juice, salt, and pepper. Add other ingredients.
Place mixture in a buttered casserole. Mix Ritz crackers, margarine and
cheese together and sprinkle on top. Bake for 30-45 minutes, uncovered at 350 degrees F.
~Carrie
Carrie, I made this for dinner tonight and IT IS DELICIOUS! You are right, it is fast easy and soooo darn savory good! The only changes I made were; Chopped black olives instead of water chestnuts because I didn't have them on hand, and, Cream of Chicken soup w/Herbs because I like that sage/thyme flavor. These two subs are excellent with your recipe. Thanks so much as it is now a favorite for my husband and I!! 
Teekakes, so glad you enjoyed it!! It's really quite versatile! I think I might make it tomorrow night for dinner now!
Carrie, you want to know how much we enjoyed it 
I had one serving plus another tablespoon on my plate, BUT, my DH had much more than that plus took it to work for his lunch today! The sum of the damage is there is only about 1/3 (at best) of the casserole left!
I really wish everyone in CC would get involved in this post... it's been running for a while now but we've only got a few recipes going... I'd love for this to get to many many pages like some of the other threads get to....
Ok let's see Monkey Bread??? Yall wanna know how I make easy EASY monkey bread? lol
Susie's Quick & Easy Monkey Bread
4 packages of regular biscuits or buttermilk
1 cup sugar
2 tsp cinnamon
1 cup butter
1/2 cup brown sugar (packed)
Preheat oven to 350*, coat a bundt pan or angel food cake pan with butter REALLY GOOD! so it doesn't stick Mix regular sugar and cinnamon together with a fork. Cut each biscuit into 4 pieces and drop roll them in the sugar/cinnamon mixture. Place them into the pan lining them across the bottom and working up the sides as you build up... but don't squish them.
Put 1/2 a cup of the cinnamon sugar mixture into a pot with the brown sugar and butter. Bring mixture JUST to a boil. Remove from heat immediately upon boiling, and drizzle over the biscuits in the pan. Bake at 350* for 30 minutes.
Cool slightly in pan, place a plate or platter slightly larger then the pan with a slight lip on the edge over the pan, turn the breadcake out and watch the gooey sugary stuff run all over
Everyone loves this as you can just pull the small pieces off and it's great and very easy. It's named Susie's Easy Monkey Bread because my daughter and I changed up the recipe a bit from those we found elsewhere and made it our own and it is so easy that even children can make it ENJOY!
Me too, Becky! I wonder if the thread being in the Lounge is keeping most from seeing it and getting involved? 
I don't understand why this wouldn't and couldn't be an all time great for recipe exchanges! My goodness, don't we have the largest best conglomeration of chefs and bakers on the internet!!
Come on everyone.....lets submit our favorite and best recipes to make this a personal cookbook gift to each other! 
Gotta LOVE Monkey Bread!!!
I agree I was hoping more people would jump in on this! I'll have to see if I can get a few more out of my recipe box!
I have a great recipe for Cinnamon Biscuits
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 teaspoon vanilla extract
1/4 cup butter, melted (or very soft)
1/2 cup sugar
1 teaspoon cinnamon
chopped pecans (optional)
Glaze
1 cup powdered sugar
1 - 2 teaspoon tablespoons milk
1/4 teasapoon vanilla
combine flour, baking powder and salt: cut in shortening. Add milk and 1 tep. vanilla; stir with fork just until dough leaves sides of bowl. Roll dough out, on lightly floured surface, into a 1/4 inch thick rectangle.
Brush top with butter ( I prefer softened butter to melted)
combine cinnamon and sugar and sprinkle it over the dough
sprinkle with chopped pecans (or other nuts or raisins) if you want.
Roll up, starting on long side.
Cut into 1/2 inch thick rounds. Place rounds, with sides just touching, in a greased 9: round pan. bake at 425 F for 18 to 20 min. or until golden brown. Remove from oven and drizzle with glaze, serve warm.
these are delicious
Have a great night and if anybody has a great chicken and artichoke dish I'm lookin
Everything sounds awesome btw!!!
Christi
I posted this one in another thread asking for appetizer suggestions
Pistachio coated Shrimp
*Combine 1/2 C. hummus, 3 TBSP olive oil, 2 TBSP dried mint, 1 teaspoon lemon juice and 1/2 tsp. grated lemon peel; brush over 16 de-shelled, deveined uncooked medium shrimp.
Press shrimp into 3/4 C chopped pistachios to coat
Carefully brush with olive oil and grill uncovered over medium heat, turning once and brushing with olive oil before turning. cook time should be 2-4 minutes for this size of shrimp.
This is one I have been making for years that I came up with, but I'm sure it's probably been done before since it's so basic.
Portabella Mushroom Caps
1 portabella mushroom caps; cleaned and gills removed
olive oil (or the oil from the sundried tomatoes)
1 1/2 TBSP sundried tomatoes; diced
1/4 tsp basil; chopped fine
1/4 oregano
1/8--1/4 tsp cracked black peppercorn
1/3 cup shredded mozzarella-romano-parmesian blend
Drizzle olive oil over the mushroom. Top with sundried tomato, basil, oregano and black pepper. Cover with cheese and bake at 350 degrees for 7-15 minutes or until done.
* This makes a great vegetarian dish. It's one of my MIL favorites.
I make it for my DH also but I usually top with chicken breast that I have cut on an angle or with steak that's been sliced thin and placed on top.
I also do a lot of grilled corn. You can do these in the husk or foil wrapped. I usually do mine foil wrapped.
I first soften up a stick of butter and stir in shredded parmesian cheese with some chopped up cilantro. I then crack in a little pepper.
Grill your corn for about 15-20 minutes, turning about every 4-5 minutes.
Put into a dish and throw the globs of compound butter on top. This is really easy to do and tastes great.
This is a great thread that you started!
Ooooooh! These two latest recipes sound really good! I love cinnamon anythings and pistachio shrimp............I'll be cooking this one up soon! Glad you both found the thread and hope many others do as well!! Keep passing the word around CC because it is rather hidden in the lounge.
YAY! More recipes! Thanks for joining us ladies! You can feel free to post more then one or two just put 'em in seperate posts so it's easier to read
And yes I agree pass the word around, PM your CC buddies and let 'em know about this tiny little thread. I think this one has the potential to get up to 30+ pages if we get everyone involved!
This is my grandmothers vegetables soup and its excellent - the soup mix powder is like powdered chicken stock powder. Since you will be using a different brand you may have to use different quantities and do it according to taste.
Ingredients
¾ cup of yellow split peas
2 ½ medium onions chopped
2sticks celery
5 mushrooms
3 medium carrots
1 parsnip
2 medium tomatoes
¼ pumpkin
Potatoes
¼ cup chicken soup mix
Directions
Boil yellow split peas in pot for ½ hour to 45 minutes until soft. Drain.
Cook celery, onion and spoon of margarine together in a pot. Cover and cook until translucent and soft. Add rest of vegetables, cover with water and add soup mix. Bring to boil and simmer for an hour until ready.
Something different - Moroccan Fish - a traditional middle east dish.
Source: Unknown
Category: Fish
Ingredients
Tomatoes, sliced
Red capsicum, sliced
Fillets of a firm, white fish (such as blue grenadier etc, skinless and de-boned
4 cloves of garlic crushed
Coriander, finely chopped
¼ cup oil
½ tsp salt
¼- ½ tsp pepper
¼ tsp turmeric
½ tsp cumin
2 tsp paprika
Directions
Layer slices of tomato and capsicum on the bottom of a baking dish. Rest the small portions of white fish fillet on top of the vegetables. On top of this spread a thin layer of finely chopped coriander and minced garlic (I used minced garlic from a jar) so that each piece of fish has a thin layer of each on it. Mix the oil and spices together and pour over the fish. Cover the baking dish and bake until the fish is cooked through. Baste regularly and towards the end take the foil off and bake until golden.
I make this one for my DH and I.
It all depends on your own personal taste so there is really no measurements.
Pound out your chicken breast till flat--but try not to tear it.
Put a thin to moderate layer of sun dried tomato pesto on top
Sprinkle with an italian style cheese or a montery jack.
Tie it up with string into a roll-up/ rolade (I usually just use no wax no flavored dental floss for this--sometimes later on you may have to jab in a toothpic to keep it shut more.)
You can bake this as is and cover with a sauce. Bake at 350 degrees until done.
Or you can do the standard breading procedure of flour-egg-breadcrumbs. Put into a heated pan with a little oil until darkened on both sides...then put into the oven to finish baking off at 350 degrees until done
Sorry there are no exact measurements since this is one I do by eye.
Sounds great mkolmar! I'll have to try that one sometime it's just me and the hubby.. not sure if my picky daughter would like it lol
Quote by @%username% on %date%
%body%