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Cheesy Chicken Chowder


  • 2 14 ounce cans low sodium chicken broth
  • 2 cups peeled and diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ cup diced onion
  • 1 tsp. no-salt seasoning
  • ¼ tsp. pepper
  • ¼ cup butter
  • 1/3 cup flour
  • 2 cups 1% milk
  • 2 cups grated cheddar cheese
  • 2 cups diced cooked chicken


Bring chicken broth to a boil in a medium stock pot. Reduce heat and add potatoes, carrots, celery, onion , no salt seasoning and pepper. Cover and simmer until vegetables are tender, about 20 minutes.

Melt butter in a saucepan. Add flour and blend well. Gradually stir in milk and cook over low heat until thickened. Stir in cheese and cook until melted. Add cheese mixture to the broth and vegetable mixture stirring well. Add chicken cooking and stirring over low heat until thoroughly heated.

Christmas wreath cookies


  • 250g butter, softened
  • 2/3 cup pure icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups plain flour
  • 1/2 cup custard powder
  • Christmas sprinkles, to decorate

 Lemon glaze

  • 1 cup pure icing sugar, sifted
  • 2 tablespoons lemon juice


Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.

Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle. Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.

Make glaze Combine icing sugar and lemon juice in a bowl. Place wire rack with biscuits over a baking tray. Drizzle with glaze. Top with sprinkes. Set aside to set.

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