Chicken Noodle Soup

I made this Chicken Noodle Soup over the holidays and it’s the perfect soup for wintertime! Delicious with some crusty French bread or homemade biscuits and real butter. Let me know if you make it and like it!

Crack Chicken Noodle Soup The Loopy Ewe

(Crack) Chicken Noodle Soup

3 cups chicken, cooked and shredded
1 can of condensed chicken soup (10.5 oz size)
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup celery, chopped
2 medium carrots, sliced
1 packet Ranch Dressing Mix (1 oz size)
1 cup bacon, cooked and crumbled
1 1/2 cups mild cheddar cheese, shredded
1/2 cup cream cheese, softened
8 oz. thin spaghetti, uncooked

Combine everything but the noodles and cheeses. Cook in a large Dutch oven over medium heat, until it comes to a boil. Let the pot simmer on low for 25 minutes. Add the noodles and cheese and simmer until the noodles are cooked through.

Top with additional crumbled bacon if desired.

(from Pinterest, but looks like it originally came from And it looks like there are a lot of other wonderful recipes there as well. Pop over and check them out!)

Need more recipes? Some of the ones I’ve shared on the blog over the years are on our website. We have a Sheri’s Recipes photo gallery under the Ideas section. (You can click on the Ideas link at the top of the homepage any time you need inspiration. Or recipes!) One of these days I will get all of the other ones I’ve shared moved over there. I’d also like to re-photo most of them, as food photography has come a long way since I first started sharing recipes on the blog!

In the meantime, you can also find even more that I’ve shared on the blog under the Sheri’s Recipes category. (Do you have any “must make” favorites? Email them to me – I’d love to try them out!)

Have a great weekend!

Sheri wintertimesoupmaker

Vegetable Sausage Casserole

This Vegetable Sausage Casserole is my new comfort food for the winter. Potatoes, cheese and sausage? Yes, please. Thanks to my friend (and very good cook) Sarah for sharing the recipe, which I think you will love!

Vegetable Sausage Casserole

Sarah’s Vegetable Sausage Casserole

6 Tbl olive oil
2 small onions (thinly sliced)
1 pound zucchini (sliced)
2 tsp salt
1 1/2 pounds ground (or link) chicken sausage
2 Tbl tomato paste
1 1/2 cups white wine
2 fresh bay leaves
1 3/4 lbs russet potatoes (peel & thinly slice into cold water)
8 oz. mozzarella, shredded
1 cup grated Parmigiano-Reggiano
2 Tbl butter

Preheat oven to 400 degrees

Heat half of the olive oil in a large skillet. Add the onions and cook until slightly softened. Add in the zucchini a 1 tsp. salt. Cook until the zucchini is soft and remove from pan.

Add another Tbl of oil to the skillet. Add the sausage and cook until crumbled and browned. Drain out the oil, then add tomato paste, wine, and bay leaves. Let simmer until the wine is reduced (about 5 minutes). Next, stir in the onions and zucchini and let heat through.

(Remove the bay leaves before assembling the casserole.)

Drain the potatoes. Toss them with 2 Tbl olive oil and 1 tsp. salt.

In a medium bowl, combine the two cheeses.

To assemble: butter a large baking dish or 9 x 13 pan. Layer the potatoes in the bottom and add 1/3 of the cheese mixture on top. Add all of the sausage mixture, then the remaining 2/3 cheese on top of that. Cover with foil (making sure the foil doesn’t touch the cheese).

Bake until the sides are bubbly (about 20 minutes). Uncover and bake until the top is browned (about 15 more minutes.)

Serve with crusty bread and salad.

Let me know if you try it and like it. I’m predicting that you will!

Sheri and The Loopy Ewe Crew

P.S. I started another new project last night at Knit Night. This one (and I’m doing it with minis instead of the three colors. Although it would be really cute in three colors, too.) What are you working on this weekend?

Chocolate Chip Cookie Dough Cake

It was my hubby’s birthday this week, so I went to Pinterest and found a good cake to make. Chocolate Chip Cookie Dough Cake. (And it was delicious!) I’m giving you the recipe below, but to simplify things, I used cake mixes and canned frosting and just made the chocolate chip cookie dough layers from scratch. 🙂

Chocolate Chip Cookie Dough Cake

(via Pinterest, originally from Curly Girl Kitchen)

2 1/4 cups granulated sugar
8 oz cream cheese (room temperature)
1/4 cup unsalted butter (room temperature)
4 eggs
2 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/8 tsp. baking soda
1 1/3 cups full fat coconut milk (unsweetened)
1 cup mini chocolate chips
(OR – use 2 cake mixes!)

Buttercream Frosting
1 cup unsalted butter (room temperature)
1 cup shortening
4 cups powdered sugar
1 Tbl. meringue powder
2 tsp. vanilla bean paste
2-3 Tbl. cream or milk
extra chocolate chips for garnish
(OR – use 2 cans of ready-made frosting!)

Chocolate Chip Cookie Dough
1 cup unsalted butter (softened)
2/3 cup granulated sugar
2/3 cup brown sugar
2 tsp. vanilla
2 2/3 cups flour
2 tsp. salt
1/4 tsp. nutmeg (I will leave this out next time. Too strong.)
1 tsp. cinnamon
1 tsp. espresso powder (I left this out)
1/3 – 1/2 cup whole milk
1 1/2 cups bittersweet chocolate chips
1 cup chopped pecans (I left this out)

Cake: Preheat oven to 350 degrees. Grease 3 (8″) pans and then line the bottoms with parchment paper.

In your mixer bowl, beat the sugar, cream cheese and butter on medium for 5 minutes. Beat in the vanilly and eggs (one at a time), and beating a full minute between each egg.

In a separate bowl, combine flour, salt, baking powder and baking soda. Add this dry mixture to the mixer bowl 1/3 at a time (and alternating with the coconut milk). Stir in chocolate chips.

Divide into the three cake pans and bake for 25-30 minutes. Cool completely with the pans sitting on wire racks.

Buttercream: In your mixer bowl (with whisk attachment), beat the butter and shortening for a minute until smooth. With mixer on low speed, stir in the powdered sugar and meringue powder until moistened Add in the vanilla bean paste and the milk. Increase the speed to medium high and whip for 4-5 minutes until the frosting is light and fluffy.

Cookie Dough: In your mixer bowl, beat the butter and two sugars for three minutes, then add vanilla.

In a separate bowl, combine the flour, salt, nutmeg, cinnamon and espresso powder. Add this dry mix to the butter mix gradually until combined. Add the milk until the dough is moistened, then stir in the mini chips and nuts.

Make 8 (1 oz) balls for garnish. (A little smaller than a ping pong ball.) Set in the refrigerator for later.

Divide the remaining dough into two balls. Take a cake pan (the same size you used for the cake layers) and line the bottom with a parchment paper circle. Press one of the balls into the pan, using your hands to push it out to the edges. Cover this with another circle of parchment paper and then use a flat bottom glass to press the dough out evenly. Remove the disk of dough and set aside. Repeat with the second ball.

Assembly: Place one (cooled) cake on a pedestal or plate. Remove the parchment paper and then set a cookie dough disk on top. Add another cake layer, the second cookie dough disk, and then the final cake layer on top.

Frost the cake with a thin layer of frosting and put it in the refrigerator for 20-30 minutes to cool. This is your crumb coat. When that has set, take the cake out and frost the entire cake with a thicker layer of frosting. Garnish with the 8 cookie dough balls and the remaining chocolate chips, as desired.

Have a great weekend!

Sheri whowillbegladwhenthecoolerweatherhitsColorado

Peanut Butter Cookie Ice Cream

Happy Friday! Do you need a quick and easy recipe for the weekend? You might like this one – Peanut Butter Cookie Ice Cream. It is delicious, uses just 5 ingredients, and takes just 10 minutes to pull together.

Peanut Butter Cookie Ice Cream

(found on Pinterest, from Kathryn’s Kitchen blog)

1 pint heavy whipping cream
1 tsp. vanilla
1 can sweetened condensed milk (14 oz)
1/2 cup creamy peanut butter, melted
12 Nutter Butter cookies, crushed

Using an electric mixer, beat together the whipping cream and vanilla, until light and fluffy. (Usually 3-5 minutes.)

Fold in the sweetened condensed milk until completely combined.

Pour 1/3 of this mixture into a freezer safe container. Top with 1/3 of the cookie crumbs and half the peanut butter. Pour another 1/3 of the mixer in, and top with another 1/3 of the cookie crumbs and the rest of the peanut butter. Finish pouring the rest of the batter on top of this, and top with the remaining cookie crumbs.

Cover with a lid or plastic wrap and freeze overnight. Serve with extra Nutter Butter cookies on the side.

Need a good ice cream container? (You might, if you get addicted to this recipe…) My good friend Monica from The Yummy Life blog recommended the Tovolo Glide-A-Scoop Ice Cream Tubs, which I ordered and used for this recipe. (You also might want to try her Mango Ice Cream recipe. It looks delicious.)

Hope you all have a great weekend!

Sheri whowillprobablyneedtomakemoreicecreamthisweeken