betty crocker day

Hearty Chicken and Wild Rice Soup

1 (10 oz) can cream of chicken soup
2 C chicken broth (or 2 C water, 2 tsp. chicken bouillion)
2 C water (some reserved from green beans)
1-2 cans green beans
1 C sliced carrots
1Tbs minced onion (more or less to taste)
1Tbs minced garlic (more or less to taste)
1/2 tsp thyme
1-1/2 pounds cubed chicken
1 (6oz) pkg long grain wild rice mix
1 can evaproated milk

1) Combine soup, broth, water, spice packet from rice mix, onion, garlic, thyme and pepper (to taste) in slow cooker.
2) Add carrots, green beans and chicken.
3) Cover and cook on high 4-5 hours, low 6-7 hours.
4) Taste and add more seasoning, if necessary. Add long grain rice mix and evap milk 1 hour before serving. (If you add them any earlier, the milk will break down and the rice will be really mushy.)
5) Stir in more water for a thinner soup, or add mashed potato flakes for a thicker stew.


Honey Oatmeal Bread

1 C warm water
1 Tbs oil
1/4 C honey
1 tsp salt
1/2 C oatmeal (quick or regular)
2-1/4 C bread flour
1 tsp active dry yeast

Combine in order given in the bread machine mixing pan. Select the Basic cycle and Light Crust. I've never made regular bread without a bread machine, so if you don't have one, my advice is go get one. (tee-heee!)


Peanut Butter Fingers

1/2 C sugar
1/2 C brown sugar
1/2 C (1 stick) butter
1 egg
1/3 C peanut butter (chunky or smooth)
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp HOT water
1/2 tsp vanilla
1 C flour
1 C oatmeal

1) Cream butter and sugars. Add egg, peanut butter, and salt. Blend well.
2) Dissolve baking soda in the hot water. Add with vanilla to the mixing bowl. Add flour and oatmeal, mixing well.
3) Spread evenly into greased 9x13 pan. Bake at 350* for 25 minutes. (For dark or glass pans, reduce temp to 325*.)

Topping

2-4 Tbl evaporated milk
1/2 C powdered sugar
1/4 C creamy peanut butter
1 C semisweet chocolate chips

1) Blend the first three ingredients until creamy and smooth.
2) Sprinkle chocolate chips onto HOT cake as soon as it comes out of the oven. When the chips have a shiny appearance, drizzle the peanut butter icing over the hot cake and melting chips.
3) Swirl the peanut butter icing and chips together with an offset spatula or butter knife. Cool completely in pan before cutting into "fingers".