Creamy Chicken and Wild Rice Soup
Ingredients
½ cup butter
1 medium onion, finely chopped
1 cup chopped celery
1 cup carrots, sliced
4-5 boneless, skinless chicken breast, cooked and cubed
1 cup all-purpose flour
7 cups chicken broth
2 cups cooked wild rice (I used two packages of Rice-A-Roni Wild Rice with Herb packet)
salt, pepper, parsley or other desired spices
2 cups half-and-half

Directions
1. Melt the butter in a large pot over medium heat.
2. Stir in the onion, celery and carrots; sauté for 7 minutes.
3.  Add flour and stir well.
4. Over medium heat, gradually pour in the chicken broth, stirring constantly.
5. Bring the soup just to a boil and then reduce heat and let simmer for 7 minutes, stirring continuously until thickened slightly.
6. Add chicken, rice and desired seasoning.
7. All the ingredients to heat through.
8. Pour in the half-and half.
9. Let the soup gently summer for about an hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that it thickens slowly.

This weekend I found myself craving peach cobbler, and since peaches are not in season here until the fall I headed to the grocery store and bought a couple cans of peaches. The result was everything I had hoped for.

Peach Cobbler
Ingredients:
1 1/4 cups Bisquick
1/2 cup sugar
1 teaspoon cinnamon
1 egg; beaten
2 large cans peaches; drained

Directions:
1. Place drained peaches in an 8×8 greased pan.
2. Combine Bisquick, sugar, cinnamon and egg and pour over peaches.
3. Bake at 350 for 25-30 minutes.
4. Serve warm with vanilla ice cream.