Pigs in a Blanket

1 pkg Hillshire Farms Lil Smokies
2 (10 count) cans refrigerated biscuit dough

Cut each biscuit in half and wrap around your smokie, sealing the edges together on bottom. Bake at 375 for 8-12 minutes or until biscuits turn golden brown. Makes 40 pigs.

Smokie Links

*From Amie Hancock - Iowa City Wards Cookbook

1 pkg Hillshire Farms Lil Smokies
1/4 cup brown sugar
small amount of orange juice
1 lb bacon, cut into thirds

Mix orange juice and brown sugar into a paste. Set aside. Wrap each link with bacon and secure with toothpick. Place into bakin pan/tray and brush with paste. Bake at 350 for 25 minutes or until bacon is crisp.

(Cause bacon-wrapped anything is delicious - why not wrap breakfast meat in it, too?!)

Orange Julius

*From Melissa Lasley - Iowa City Wards Cookbook

1 6 oz can frozen orange juice, thawed
1 c. milk
1 c. water
1/2 c. sugar
1 tsp vanilla

Mix in blender. Add 10-12 ice cubes and blend 30 seconds. Serve immediately.

Banana Daiquiris

*from Carly Schultz - Iowa City Wards Cookbook

2 bananas
1/2 cup water
1 big scoop Country Time Lemonade Powder
5 cups Ice

In a blender, mix water and lemonade powder. Add bananas and mix until smooth. Add ice until you reach the 5 cup mark on blender, or desired consistency. Serve and enjoy!

Chicken Noodle Soup

Soup
1 carton Kitchen Basics chicken stock
1/2-1 carton water
4-5 chicken breasts
4 celery stalks, chopped
1 big onion, chopped
4-5 carrots, chopped
1 garlic clove, minced
1 can cream of chicken soup
salt, pepper, basil- to taste (lots of all of it!)


Homemade noodles
1 cup flour
1 egg
milk to bind (2 egg-shells full)

1. In crock pot, put carton of chicken stock, veggies, and chicken breasts. Add up to a carton of water (or use another carton of chicken stock if you're rich like that!!). Cook on low for about 4 hours, or until chicken is done.

2. Make noodles (I double the recipe) . Combine flour, egg, and milk in mixer and knead a few minutes until the texture feels right (they'll be super thick and hard to roll out) . Roll out and cut into thin strips with pizza slicer.

3. Take out chicken. Add can of cream of chicken. Shred chicken and place back into soup with noodles. Cook another 20 minutes until noodles are done.

4. Eat




The noodles are bland by themselves, but OH SO YUMMY when they soak up delicious soup. You can add a tsp or two of herbs to the dough, if you're into that. And you can make them up to a few hours before and leave them out. They'll dry a bit, but that's cool. I think I actually prefer it that way.

Shout-out to my sister-in-law, Chrissy for the noodle part of the recipe!