Banana Drop Cookies

by Claire McCoy

2 bananas
1 cup oatmeal

Drop by teaspoons onto greased cookie sheet, bake 15 minutes, 350 degrees

Optional:  cinnamon, chocolate chips, craisins, orange zest, nuts, blueberries, whatever you want.

Easy Chicken Noodle Soup

from Carla Brimhall

1 lg. carton of Chicken Broth

1 tbsp of Better Than Bouillon Chicken Base (in the soup aisle)

1 can sliced carrots (plus water) or 1 cup sliced fresh carrots

3 stalks diced celery

1 diced onion

2 cans of canned chicken breast chopped (plus liquid)
(You can use leftover chicken diced or a grocery store chicken diced.)

Add above ingredients together, and simmer until carrots, onion, and celery are soft.

Add 1-1 ½ cups of egg noodles (or other preferred noodle type) and cook just until the noodles are firm. For best results, serve immediately and avoid leftovers (because the noodles go mushy).

Mimis Cafe Corn Chowder Recipe:

from Sara Kimball

Ingredients:

1/4 cup butter

6 Tablespoons chopped onion

3/4 cup diced celery

2 1/2 cups water

2 cups cubed, peeled russet potatoes

2 cups frozen corn kernels, thawed

1 (14 ounce) can creamed corn

2 Tablespoons sugar

2 teaspoons salt

1 dash of white pepper

3 Tablespoons all-purpose flour

3 cups half and half cream

Directions:

Melt butter in sauce pan over medium heat.  Add in the flour and whisk until smooth and a roux forms (2 minutes).  Add onions and celery and saute 5 minutes until soft, but not brown.  Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper.  Whisk together until smooth.  Cover and simmer until potatoes are barely tender, about 30 minutes.  Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.  Season with salt and pepper to taste.(Recipe from Mimis Café)