Recipes

Lemon Cilantro Chicken Noodle Soup

Lemon Cilantro Chicken Noodle Soup

Ingredients:

1 Tbsp. olive oil
1 cup chopped onion
1 ½ cups sliced carrots
2-3 cloves of garlic (crushed) 

15 cups water
¾ cup Mrs. Miller’s Chicken Soup Base
1 16oz. pkg. Mrs. Miller’s Old Fashioned Egg Noodles, width of your choice
3 cups chopped chicken
¼ tsp. black pepper
Salt to taste
Juice of 1 lemon
1 bunch of cilantro, finely chopped

Directions:

In a large pot, sauté onions and carrots in olive oil until the onions are slightly golden. Add garlic and sauté for 1 minute. Add water and soup base to the pot and bring to a rolling boil. Next add uncooked noodles, chicken, black pepper, and salt and bring back to a rolling boil. Turn heat to low and simmer for at least 20 minutes. Add lemon juice and cilantro to soup and stir. Serve warm.

Note: 
Try this recipe using Lemon Pepper Flavored Noodles and scale back the lemon juice and pepper or leave it as is for even more flavor. 

Two Ingredient Crock Pot Salsa Chicken

Ingredients:

Shredded chicken:
4 boneless, skinless chicken breasts
2 cups Mrs. Miller’s Chunky Salsa, Mild or Hot
salt and pepper

Taco ingredients: 

Fresh lime wedges for serving, tomatoes, lettuce, taco blend cheese, avocados, your preference

Directions:

Place chicken breasts in a crock pot and cover with salsa. Toss until the chicken is covered. Then Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 day. Use shredded chicken and taco ingredients to make flavorful chicken tacos. 

Servings: Makes about 6 cups shredded chicken (serves approx. 10)

French Vanilla Shake

Ingredients:

1 tray ice cubes
3 Tbsp. Mrs. Miller's French Vanilla Cappuccino mix
2 Tbsp. chocolate syrup
2 cups milk
1 heaping Tbsp. powdered sugar

Directions:

Place all ingredients in a blender. Mix well and serve!

Amish Wedding Noodles

Ingredients:

16 oz. pkg. Mrs. Miller's Old Fashioned Medium Egg Noodles
1 (48 oz.) can chicken broth
2 cups water
3/4 tsp. salt

3/4 Tbsp. Mrs. Miller's Chicken Flavored Soup Base
1 (10 oz.) can cream of mushroom soup (undiluted)
6 Tbsp. butter
3/4 tsp. ground black pepper
8 oz. Velveeta cheese

Directions:

Bring chicken broth, water, and salt to a boil. Then add egg noodles and boil slowly for 12-15 minutes.Then add butter, soup base, black pepper, cream of mushroom, and Velveeta cheese to noodles. Cover tightly and let it set for 15-20 minutes before serving. 

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff - square.png

Ingredients:

1 lb. bag Mrs. Miller’s Old Fashioned Wide Egg Noodles

1 ½ lbs. beef for stew (cut into 1” cubes)
¼ cup onion, diced
1 garlic clove, minced
salt & pepper, to taste
1 (14.5 oz.) can beef broth
1 (10 ¾ oz.) can cream of mushroom soup
¼ cup red cooking wine, optional
3 oz. cream cheese
1 tsp. Worcestershire sauce

Directions:

Sprinkle beef lightly with salt and pepper, then brown in a hot skillet. When almost browned, add minced garlic and diced onion and sauté until onions are soft. Then add cooking wine to deglaze pan. Put beef broth, mushroom soup, and Worcestershire sauce into crock pot and add browned beef. Cook on high for 2.5-3 hours or on low for 4-5 hours. Add cream cheese 30-45 minutes before serving. Serve over wide noodles prepared according to package instructions.

Servings: Approx. 5

Yumesetti

Yumesetti

Ingredients:

1 lb. ground beef
1 small onion, diced
16 oz. Mrs. Miller’s Old Fashioned Medium Egg Noodles
1 can cream of mushroom soup
1 can cream of celery soup
2 cups tomato juice or 1 can tomato soup
2 cups frozen peas
¾ lb. Velveeta cheese
Salt to taste

Directions:

Brown ground beef and onion in a skillet. Cook Egg Noodles according to package directions, drain, and return to pot. Next add cream of mushroom soup, cream of celery soup, and frozen peas to noodles and add tomato juice to the ground beef and onion mix. Put in layers in casserole dish. Layer of Noodle mix then beef mix and repeat. Then cut the cheese into slices and cover the casserole. Bake at 325° for 30 minutes.

Servings: 8-10

Note: Try this recipe with our Chili-Jalapeno Noodles, add in a can of mushrooms, and sprinkle some crushed red pepper on top for a different taste and a bit of a kick!

 

Carbonara

Carbonara

Ingredients:

16 oz. Mrs. Miller's Medium Egg Noodles
5 eggs
10 garlic cloves
Olive oil
3/4 cup Parmesan shredded cheese
Black pepper and salt to taste
12 ounces diced bacon
Parsley flakes

Directions:

Prepare the sauce while the pasta is cooking to ensure that the noodles will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

Bring a large pot of salted water to a boil, add the noodles and cook for 8 to 10 minutes or until tender. Drain pasta well, reserving 1 cup of the starchy cooking water to use in the sauce.
Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the bacon and sauté for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and sauté for less than 1 minute to soften.

Add the hot, drained noodles to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the cup of drained pasta water in, stir for 45 seconds, then pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happens) stir until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and salt to taste. Mound the pasta carbonara into warm serving bowls and garnish with parsley flakes. 

Servings: Approx. 5

 

Cappuccino Shake

Cappuccino Shake

Ingredients:

½ cup of hot water
¼ cup of Mrs. Miller's Original Cappuccino mix
2 ½ cups vanilla ice cream

Directions:

Stir together water and Cappuccino Mix until Mix is dissolved. Place in freezer or refrigerator to cool. Place ice cream into blender. Add cooled cappuccino and blend until smooth.

Almond Rhubarb Coffee Cake

Almond Rhubarb Coffee Cake

Ingredients:

1 cup packed brown sugar
2/3 cup canola oil
1 egg
1 tsp. vanilla
2 1/2 cups flour
1 tsp. salt
1 tsp. soda
1 cup milk
3 cups chopped rhubarb

1/3 cup sugar
1 Tbsp. melted butter
1/2 cup sliced almonds

Directions:

Beat together brown sugar, canola oil, egg, and vanilla until smooth. Then combine flour, salt, and soda and set aside. Add milk to brown sugar mixture alternating mixing in with flour mixture. Stir in rhubarb. Pour into 2 greased 9 inch round pans. Combine sugar, melted butter, and almonds and sprinkle evenly over batter. Bake at 350° for 30-35 minutes, or until tests done.

Apricot-Peach Thumbprint Cookies

Apricot-Peach Thumbprint Cookies

Ingredients:

3/4 cup Butter, softened
3/4 cup white Sugar
4 oz. Cream Cheese, softened
1 Egg
1 Tbsp. Lemon Juice
3/4 tsp. Lemon Zest
2-1/4 cups Flour
3/4 tsp Baking powder
1/4 tsp Salt

1/2 cup Mrs. Miller’s Apricot-Peach Jam

Directions:

Beat together butter, white sugar, and cream cheese until smooth. Add egg, lemon juice, and lemon zest and beat well. Combine flour, baking powder, and salt and stir into cream cheese mixture until just combined. Cover and chill until firm; about 2 hours. Roll Tablespoons full of dough into balls and place 2 inches apart on ungreased baking sheets. Using your thumb, make an indentation in center of each ball and fill with about 1/2 tsp of Apricot-Peach Jam.

Bake at 350° for 15 minutes or until edges are golden. Allow to cool 2 minutes on baking sheets before removing to wire racks to cool completely. Sprinkle with powdered sugar if desired.

Black Magic Cake

Black Magic Cake

Ingredients:

1 3/4 cups flour
1 cup white sugar
3/4 cup cocoa
2 tsp. soda
1 tsp. baking powder
1 tsp. salt

2 eggs
1 cup strong brewed coffee, cooled
1/2 cup vegetable oil
1 tsp. vanilla extract

Directions:

Combine flour, white sugar, cocoa, baking powder, and salt in a large bowl. Make a well in the center. Add remaining ingredients and beat for 2 minutes on medium speed. Batter will be thin. Pour into a greased 13x9 baking pan. Bake at 350° for 30-40 minutes or until toothpick inserted in center comes out clean. Frost with Satiny Chocolate Glaze, in the "Desserts" section.

Note: I sometimes bake this in a Bundt pan at 335° degrees. Also, you can use 2 - 9 inch round pans. Adjust baking time accordingly.

Chocolate Cupcakes with Filling

Chocolate Cupcakes with Filling

Ingredients:

2 cups cold Water
1 Tbsp. Vanilla Extract
2 Tbsp. Vinegar
¾ cup and 2 Tbsp. Vegetable Oil
2 tsp. Baking Soda
1 tsp. Salt
2 cups White Sugar
5 Tbsp. Cocoa
3 cups Flour

8 oz. Cream Cheese, softened
6 oz. Chocolate Chips
½ cup White Sugar
¼ tsp. Salt
1 Egg, beaten

Directions:

Mix water, vanilla extract, vinegar, vegetable oil, baking soda, salt, white sugar, cocoa, and flour and fill greased or paper lined muffin tins about 2/3 full. Mix together cream cheese and chips. Stir in sugar, salt and egg. Drop by teaspoonful onto each cupcake. Bake at 350° until done.

Chocolate Peanut Butter Cake Mix Cookies

Chocolate Peanut Butter Cake Mix Cookies

Ingredients:

2 eggs
1/3 cup water
1/4 cup margarine
1 cup peanut butter
1 (18.25 oz.) yellow cake mix
1 1/2 cups chocolate chips

Directions:

Cream eggs, water, margarine, and peanut butter in a large bowl. Add cake mix and stir in. Blend well. Fold in chocolate chips. Drop by rounded spoonful onto greased cookie sheets. Bake at 350° for about 10 minutes or until they test done. Cool.

Note: These do not taste like a cake mix. They are quick and easy and a family favorite!

Christmas Rice Pudding with a Strawberry Glaze

Christmas Rice Pudding with a Strawberry Glaze

Ingredients:

2 cups milk
1/3 cup white rice
1 tsp. vanilla extract
2/3 cup white sugar
1 ½ tsp. unflavored gelatin
½ cup water
½ cup chopped almonds
1 cup heavy whipping cream

Strawberry Glaze
1 ¼ cups fresh or frozen strawberries
¼ cup white grape juice
¼ cup sugar
Pinch of salt
2 Tbsp. cornstarch
1/8 cup additional white grape juice

Directions:

Bring milk and white rice to a boil; boil for 25 minutes covered. Add vanilla extract and white sugar, stirring until sugar is dissolved. Remove from heat. Cool to room temperature. Mix together unflavored gelatin and water in a small saucepan. Stir over low heat until dissolved. Stir into cooled rice. Add almonds and stir well. Refrigerate until set. Beat whipping cream until peaks form. Fold into chilled rice pudding. 

Bring strawberries, white grape juice, sugar, and salt to a boil over medium/high heat. Mix cornstarch and additional 1/8 cup white grape juice well in a small bowl. Pour into boiling strawberry mixture, stirring constantly until thickened. Remove from heat. Serve pudding in small bowls with Strawberry Glaze.

Cinnamon Pecan Coffee Cake

Cinnamon Pecan Coffee Cake

Ingredients:

1 box yellow cake mix
4 eggs
1 cup sour cream
1/2 cup sugar
3/4 cup oil

1 cup brown sugar
1 cup chopped pecans
4 tsp. cinnamon

2 cups powdered sugar
4-5 Tbsp. milk
1 tsp. vanilla extract

Directions:

Mix well cake mix, eggs, sour cream, sugar and oil. Pour into a greased 9x13 baking pan. Mix together brown sugar, pecans, and cinnamon. Swirl into cake batter. Bake at 350° for 45-50 minutes. Then mix together powdered sugar, milk, and vanilla extract and drizzle over warm cake.

Note: This is my very favorite coffee cake. It is quick and easy and so delicious served warm. Tastes almost like cinnamon rolls! -Maria

Cranberry Orange Gelatin Salad

Cranberry Orange Gelatin Salad

Ingredients:

6 oz. Raspberry Gelatin Mix
2 cups boiling water

16 oz. can cranberry sauce, whole berries
8 oz. can crushed pineapples, not drained
2 cups celery, chopped
1 cup pecans, chopped
1 tsp. orange zest

Directions:

Stir gelatin mix and boiling water well until gelatin dissolves. Add remaining ingredients to gelatin mixture. Stir until evenly blended. Pour into greased mold or serving dish. Chill overnight or 8 hours.

Cranberry Pecan Pie

Cranberry Pecan Pie

Ingredients:

1 unbaked 9 inch pie crust
3 eggs
1 cup corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 tsp. vanilla extract
2 cups fresh cranberries
1 cup chopped pecans

Directions:

Set aside pie crust. Combine eggs, corn syrup, sugar, butter, and vanilla extract in a large bowl. Mix well. Add fresh cranberries and stir well. Pour into crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake 35-40 minutes longer or until filling is almost set. Cool. Cover and refrigerate overnight before slicing.

Cranberry Pumpkin Cookies

Cranberry Pumpkin Cookies

Ingredients:

1/2 cup butter, softened
1 cup white sugar
1 tsp. vanilla
1 egg
1 cup pumpkin puree
2 1/4 cups flour
2 tsp baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup fresh cranberries, cut in half
1 Tbsp. orange zest
1/2 cup chopped pecans, optional

Directions:

Cream butter and white sugar until light and fluffy. Add vanilla, egg, and pumpkin puree and beat well. Combine flour, baking powder, soda, salt, and cinnamon and add to pumpkin mixture. Stir until well blended. Stir cranberries, orange zest, and pecans into batter. Drop onto greased cookie sheets. Bake at 350° for about 15 minutes or until center springs back lightly when touched.

In Tags

Cream Puff Dessert

Cream Puff Dessert

Ingredients:

1 cup water
1/2 cup butter
1 cup flour
4 eggs

8 oz. pkg. cream cheese, softened
4 cup milk
3 pkg. (3.5 oz. each) instant vanilla pudding mix
1 container (12 oz.) Cool Whip

Chocolate Frosting
2 (1 oz.) squares semi-sweet chocolate
2 Tbsp. butter
1 cup powdered sugar
1 tsp vanilla extract
3 Tbsp. hot water

Directions:

In a large saucepan, heat water and butter to boiling over medium high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from sides of pan. Remove from heat and transfer to a large bowl. Add one egg at a time, beating well after each addition. Spread on bottom and up sides of a greased 9x13 baking pan. Bake at 400° for 35 minutes. Cool completely.

To make frosting, melt chocolate and butter in a medium saucepan over low heat. Add in powdered sugar and vanilla extract and stir well. Add one Tbsp. at a time of hot water until desired consistency is reached. Pour into cooled crust, saving some to drizzle on top of finished cake.

Place cream cheese and 1 cup milk into blender and blend until smooth. Add remaining 3 cups milk and blend till well mixed. Transfer to a large mixing bowl. Add pudding mix and beat well with a mixer until thickened. Pour into cooled shell. Spread cool whip carefully over top of pudding. Drizzle with remaining chocolate frosting.

Servings: 24

Note: This is my favorite dessert!! It's not overly sweet, but very good! You can also use 2 - 8"x8" pans or 2 - 9 inch deep dish pie pans. It is more attractive when serving and less messy in the center. The chocolate frosting is optional as well. You may use Hershey’s chocolate syrup, if desired. In my opinion, it works, but is not as good.

Creamy Rice Pudding

Creamy Rice Pudding

Ingredients:

1/2 gallon milk
1 cup white sugar
1 cup uncooked long grain white rice

3 eggs, lightly beaten
1/4 cup milk
1/4 tsp. salt
1/8 tsp. ground cloves
2 tsp. vanilla

Directions:

Combine milk, white sugar, and rice in a large saucepan. Simmer on medium/low heat, covered for 1 hour stirring frequently. Remove pan from heat and let rest 10 minutes. Combine eggs, milk, salt, cloves, and vanilla, adding about 1/2 cup hot rice pudding. Stir quickly and pour into rice pudding. Return back to heat, stirring constantly for 2 minutes. Serve warm or cold.

Servings: 12