Fall Recipes:)

Easy Chicken Noodle Soup

2 Tbs olive oil
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 bay leaf
salt/pepper to taste
1 lb. (the average weight of 1 package)chicken breast tenders, diced
4 cups chicken stock
egg noodles

Heat olive oil in soup pot over medium heat. Chop carrots, onion, and celery, and add to the pot as you chop. Add salt and pepper to taste. Add bay leaf. When veggies have cooked down, add chicken stock and bring to boil. Add your chicken and cook about three minutes until cooked through. Add as many egg noodles as desired and cook til soft. Serve and enjoy:)

This is a really chunky soup, so add more broth if you like.

CinnaSpin Cookies Courtesy Betty Crocker

1 pouch Betty Crocker sugar cookie mix
1/2 tsp ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 Tbs ground cinnamon

Glaze

1 cup powdered sugar
2 Tbs milk
1/4 tsp vanilla

Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In small bowl, mix glaze ingredients until smooth. Drizzle over cookies. ENJOY!!!

These are seriously my husband's favorites and so easy to make! They are really yummy with a steaming mug of hot cocoa as well:)