Reindeer Chow

This entire post, including the pictures, is the work of Anita from Swervin' Ervins

I cannot take credit for even one word (except for these top 5 lines). 

My kids love "Puppy Chow", also known as Muddy Buddies.

I thought this looked like a great holiday version.

I'm about to go make some..............

Reindeer Chow

1 package vanilla almond bark (1.5 lbs)
1 box rice chex cereal
12 candy canes
1 1/2 cups powdered sugar

Start by crushing your candy canes. I shouldn't have to mention this, but just in case... PLEASE don't use fruity candy canes. You will regret it. Just get your plain old peppermint candy canes. You can crush them in a food processor unless you are lacking this cool kitchen gadget - like me. If so, never fear. Just stick a dozen in a bag and crush with a meat mallet. If you don't have a meat mallet, find something else heavy and hard. (No, your child's head should NOT be used to crush candy canes.)

Crush them so they are nice and powdery with a few big bits and set them aside.

One nice thing about the almond bark that Aldi sells is that the squares come already separated. There are actually 12 squares in the container, but because I prefer the cereal not too heavily coated, I like to use just 10. It's a personal preference. If you'd like the coating more heavy, just throw it all in. Either way, place it in the biggest bowl you own that will fit in your microwave. 

Melt it, stirring about every 30 seconds or so until smooth. This should take about 2-3 minutes tops.

Add your rice cereal. Mix together with the almond bark, using a rubber spatula to bring the candy coating up from the bottom. You're going to "fold" this rather than "stir" it. I hope you get the difference. If not, just do your best. Getting it coated well will take a few minutes of you folding and folding and folding and folding to make sure the almond bark is evenly coating the cereal. Be patient. It's worth it.

Eventually, it will look something like this.

At this point, start stirring in the crushed candy cane. I usually sprinkle half over the bowl, mix for a minute or so, then add the other half.

Mix it! Mix it good!

Then do the same thing with your powdered sugar. Don't skip the sugar - this is what keeps it all from sticking together when it cools and sets.

This makes a ton, so it's great to bring to parties or give out as gifts. It's so yummy!

Candy Cane Kiss Cookies

 Image and Recipe from here 

These are not my original work at all.

I found them online, baked them up and want to save them forever.

They are going out to friends and teachers this year.

They are easy, tasty and look festive!

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

Basic Potato Soup

From the "Where's Mom" cookbook

Ingredients:

10 potatoes, peeled and diced

1 cup sliced carrot

1 chopped onion

2 chicken bouillon cubes

Put ingredients into a large pot and add enough water to just cover potatoes.  Bring to a boil and cook until potatoes are tender. Do not drain.

In blender combine:

1 large can evaporated milk

3/4 c flour

1 tsp salt

1/2 tsp crushed rosemary

1/2 tsp thyme leaves

pepper to taste (I throw in a pinch of red pepper flakes since this is a very basic soup)

Blend and pour over hot potatoes.  Stir, then add 1/2 cube buetter or margarine.  Heat and stir until soup thickens.  Add milk if soup is too thick.

Garnish with cheese, chives and/or bacon.

Hamburger Vegetable Soup

Ingredients:
1 lb ground beef
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
3 cups beef broth
3 cups water
1 can diced tomatoes with juice
1/2 cup rice
1/4 cup ketchup
1 bay leaf
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp dried thyme leaves


Directions:
Brown beef with onion.  Drain well.  Add remaining ingredients, stir to combine.  Bring to a boil, reduce heat.  Cover and simmer 25-30 mins or until vegetables and rice are tender.  Salt and pepper to taste.

Hamburger Soup with Barley (Crockpot)

This comes form the "Fix It and Forget It" cookbook.

Ingredients:

1 lb ground beef

1 med onion, chopped

5 cups beef broth

1 14 oz can diced tomatoes

1 cup sliced carrots

3 celery ribs, sliced

8 Tbsp barley

1 bay leaf

1 tsp dried thyme

1 Tbsp dried parsely

1 tsp salt

1/2 tsp pepper

1 can corn, drained

Directions:

Brown beef and onion in skillet.  Drain, then place in crockpot.  Combine the remainder of the ingredients int he slow cooker.  Cover and cook on high 3 hours or low 6-8 hours.

*Barley can be substituted for 1/2 cup food storage soup mix, or add both for a thicker soup.

Italian Bread Bowls

Do you want an elegant way to serve your soup?

How about a bread bowl?

Do not be intimidated by these at all.

This recipe makes 16 medium sized bowls, so you might want to cut it for a smaller family.

The leftovers freeze nicely.
(I also hear you can freeze the dough balls to thaw and rise later, but I haven't tried it.)

I got this recipe from allrecipes.com .

Ingredients:

2 1/2 Tbsp yeast

3 3/4 c warm water

1 Tbsp salt

3 Tbsp oil

10 1/2 cups flour

1 Tbsp cornmeal

1 egg white

1 Tbsp water

Directions:

In mixer (or large bowl) dssolve yeast in warm water.  Let stand until creamy.

Add 4 cups flour, salt and oil to the mixture and beat well.  Stir in the remaining flour a little at a time, mixing well.

Knead by hand or in mixer for about 6 minutes or until smooth and elastic. If this is sticky, add a little more flour.  Too sticky will mean flatish bowls at the end.

Lightly oil a large bowl and place dough inside.  Turn once to coat, then cover and let rise until doubled - about 40 minutes.

Punch dough down and divide into 16 portions.  Shape each piece into a round ball and place onto lightly greased baking sheet sprinkled with cornmeal.  (I put 8 on a cookie sheet) Cover and let rise again until double - another 40ish minutes. Do not let them rise too long or too fast or they will deflate and be very disappointing at the end.

Preheat oven to 400 F. In a small bowl, beat egg white and water together.  Set aside.

Bake bread bowls 5 minutes, then brush lightly with egg wash.  (Make sure to get all the parts since this "seals" the bread and gives it a good crust to contain your soup.)  Bake 10 minutes and brush again.  Bake until golden brown, then cool on wire rack.

To make the bowls, cut a small slice from the top.  Scoop out the centers (a spoon works well), but leave enough edge to hold the soup.  Fill and serve.

*You can add seasonings or cheese to the dough to compliment the soup/filling you are serving.

Taco Soup (Crockpot)

My sister-in-law, Emily, sent this to me.

I love my crockpot for those really busy days, especially the recipes that dump a few quick ingredients in and you are done.

This one looks like a winner!

2 chicken breasts

1 can cream of potato soup

1 can kidney beans

1 package frozen corn (small package)

1 can diced tomatoes

1 package taco seasoning mix

2 chicken bouillon cubes

2 cups water

 

Mix and cook in crockpot all day.  Shred chicken right before serving.  Top with tortilla chips, shredded cheese, and sour cream.

Melissa's Chicken Soup

Another great sister contribution is from Melissa.

I'm excited to try this one!

4 quarts water
2/3 cup pearled barley, uncooked
2 chicken breasts, uncooked
1 yellow onion, diced
1/3 cup chicken bouillon

 Boil above ingredients until chicken is cooked through.  Do not drain.  Remove chicken from pan and shred on cutting board.

2-3 stalks celery, diced
2-3 potatoes, peeled and diced
1 cup carrots, peeled and diced
2/3 cup small shell pasta

Once chicken is cooked through and removed from pan, add the celery, potatoes, carrots and pasta.  Boil until vegetables are tender.  Add cooked, shredded chicken back to soup.  Serves 6-8

This soup is so delicious on a cold winter day with homemade rolls or garlic bread!!!

Baked Potato Soup

This title got two recipes sent to me - one from Michell and one from Meggan.

I'll have to try them both!!

 

First from Michell:

 

LOADED BAKED POTATO SOUP

 

3 bacon strips, diced

1 small onion, diced

1 clove garlic, minced

3 T. flour

1 t. salt

1/2 t. basil

1/2 t. pepper

3 C. chicken broth

2 large baked potatoes, peeled and cubed

1/2 t. hot pepper sauce

1/2 C. heavy cream

1/2 C. sour cream

Shredded Cheddar Cheese

Minced fresh parsley

 

Directions:

1. Cook bacon until crisp.  Drain, reserving 1 T. of drippings. Set bacon aside.

2. Saute onion and garlic in drippings until tender.  Stir in flour, salt, basil and pepper.  Gradually add broth.  Bring to boil.  Boil and stir for 2 minutes.  Wisk the cream and sour cream together in a separate bowl then add to soup along with potatoes and hot pepper sauce.  Add 1 C. cheese to soup and heat through but do not boil. Garnish with bacon and parsley.

 

 

Next is Meggan's version:

 

Baked Potato Soup

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided (I never use this much)

1 head of broccoli

 Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.   Whisk until smooth and then add chicken broth. (Now, if you get to this point and don’t have a smooth liquid.  Stop!  Save your soup by popping the mixture in the blender, then continue.)  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Add broccoli and stir until well combined. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

 

 

 

 

 

 

*Don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.

 

 



Roasted Chicken Noodle Soup

Just going to ask here - who wants to eat dinner with Michell?

Oh yes, that's me.

We've had the chance to visit with them several times and I have always been impressed by what she serves.
When we ate this, my husband thought this was a great chicken chowder.
Maybe we'll call it that instead.

 

1 C. chopped onion

1 C. chopped carrots

1 C. copped celery (my family doesn't love celery so I gave a few shakes of celery seed)

2 garlic cloves, mined

2 t. olive oil

1/4 C. flour

1/2 t. oregano

1/4 t. thyme

1/2 t Montreal Chicken seasoning

7 C. chicken broth

5 potatoes, peeled and diced

1 t. salt

2 C. diced roasted chicken breast---I use rotisserie chicken

2 C. egg noodles

1 can evaporated milk

Directions:

1. Saute onion, carrots, celery and garlic in oil until tender.  Stir in the flour and spices/seasoning until blended and saute for 1 min.  Gradually add broth and potatoes; bring to a boil.  Reduce heat, cover and simmer for 15-20 min. until potatoes are almost tender.

2. Stir in the chicken and noodles; simmer 10 min or until noodles are tender.  Remove from heat and stir in evaporated milk.  Serve

Creamy Chicken Rice Soup

Another tasty contribution from Michell.

 

Ingredients:

1/2 C. chopped carrot

1/3 C. finely chopped onion

1/3 C. chopped celery

2 cloves garlic, minced

2 T. butter

1/4 C. flour

2 (14.5 oz) cans chicken broth

2 C. cooked long grain rice ---I love to use Uncle Bens wild rice

1 C. cubed cooked chicken---I used leftover shredded rotisserie chicken

1/2 t. salt

1/4 t. pepper

1 C. milk--- if I'm not caring about calories I use half-and-half cream !yum!

2 T. lemon juice--do not omit!!!

1 T. white cooking wine---obviously you can omit this

 

Directions:

1. in large saucepan, saute the carrot, onion, garlic and celery in butter until tender.  Stir in flour until blended.  Gradually stir in broth.  Add the rice, chicken salt and pepper, bring to boil.  Reduce heat, cover and simmer for 10-15 min.  Reduce heat to low and stir in the milk, lemon juice and wine.  Cook and stir for 5 min or until heated through.

 

Italian Sausage Soup (Stove or Crockpot)

This recipe is directly from sister-in-law Michell.  I recently asked my family members to send favorite recipe to share, and these are some of hers. 

My winter menu just got better!!

Ingredients:

1 lb. Italian sausage (could use pepperoni, hamburger, kielbasa, or leave the meat out)

2 cloves garlic, minced
1 onion, diced

4 (14 oz) cans beef broth (7-8 cups)

2 (14.5 oz) can Italian-style diced tomatoes
3 potatoes, diced

1 C. sliced carrots
 1/4 t. ground black pepper
1 tsp salt

1 (14.5 oz) can Great Northern Beans, undrained

1-2 small zucchini, cubed
3/4 C. orzo or ditalini or small pasta (my kids requested more pasta so I add 1 C)

2 C. spinach, packed, rinsed and torn (if frozen thawed and squeeze out water)

Directions:

1. Brown sausage with garlic and onion. Drain.  Stir in broth, tomatoes, potato and carrots, and season with salt and pepper.  Reduce heat, cover and simmer 15 min.

2. Stir in beans with liquid and zucchini and pasta.  Cover and simmer another 10 min or until pasta and zucchini are tender.

3. Remove from heat and add spinach.  Replace lid allowing the heat from the soup to cook the spinach leaves.  Soup is ready after 5 min.

4. Top with grated Parmesan cheese

OR Crockpot Directions:

1. Brown Sausage and drain.

2. Add remaining ingredients except pasta and spinach and simmer for 4-5 hours high,  6-8 low.

3. 30 min. prior to serving add pasta or just cook pasta on it's own and add to soup with a bit of the pasta water

4. Add spinach last 5 min.  Replace lid for a few minutes and serve.

Pumpkin Cornbread

This is the cornbread to go with the Pumpkin Chili from Meggan.

Yummy!!

 

Ingredients:

 

1/2 c white flour

1/2 c whole wheat four

1 Tbsp baking powder

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c cornmeal

2 eggs

1 c pumpkin puree

2/3 c brown sugar

1/4 c oil

1 Tbsp molasses

 

Directions:

Preheat oven to 400 F.  Grease 10-inch pie pan or 9-inch square pan.  Sift flours, baking powder, salt and spices in large mixing bowl.  Whisk in cornmeal.  In separate bowl, lightly beat eggs, then add pumpkin, brown sugar, oil and molasses.  Add this to the dry mixture, and mix only until blended (don't overbeat).  Pour into prepared pan.  Bake for 30 mins or until golden on the top and surface springs back when lightly touched.

Pumpkin Chili

My sister, Meggan, sent an email around in 2008 with a recipe for Pumpkin Chili and Pumpkin Cornbread.  They were both phenomenal!

I tweaked it a little here (more garlic, more pumpkin, no bell pepper), added some things (like tomato sauce and kidney beans) and now we have a chili favorite.

It's usually one of the first ones gone at a pot luck and people don't even know they are eating pumpkin in it!!

 

Ingredients:

1 lb ground beef

1 chopped onion

2-3 cloves fresh minced garlic

1 15 oz can diced tomatoes with liquid

1 14 oz can tomato sauce

1/2 - 1 small can pure pumpkin (use 1/2 the can if you are making the cornbread with it, otherwise put it all in)

3 14.5 oz cans kidney beans

1 1/2 Tbsp chili powder

2 Tsp cumin

salt & pepper to taste

 

Directions:

Brown ground beef with onion and garlic.  Drain off grease.  Add tomatoes, tomato sauce, pumpkin, beans and spices. Cover and simmer 20-30 minutes. 

 

*Add more chili powder and cumin if it's too bland for you.  My kids don't love it spicy, so this only has a small kick.

Chicken Lime Soup

The original of this recipe came from kraftfoods.com, but, like often happens at my house, it's been altered a bit.

 

Ingredients:

1 14 oz can diced tomatoes with juice

2 Tbsp chopped chipotle or Anaheim peppers (can add more or less for heat)

1 chopped onion

3 cloves minced garlic

2 tsp oregano leaves

1 bay leaf

1-2 cups cooked chicken

6 cups chicken broth

1/2 cup lime juice

1 can black beans

salt and pepper to taste

 

Directions:

Mix tomatoes, chili pepper, onion, garlic, oregano and bay leaf in a large pan.  Cook on med-high heat for 10 minutes, stirring occasionally.  Add chicken, broth and lime juice.  Bring to a boil, then reduce heat to low.  Simmer 20 mins.  Add can of beans and heat through.  Remove bay leaf.  Season with salt & pepper, if desired.

 

Cheese, cilantro and chips make this yummy.

 

*In a hurry, use a can of Rotel instead of chopping peppers.  Don't have cooked chicken, use fresh and brown it at the beginning with the other vegies and spices.

Chicken Enchilada Soup

I came up with this one trying to use up some bell peppers and wanting something slightly different than our usual Chicken Lime Soup.   It's best not to wrap it in a tortilla - chips or fried tortilla strips work nicely.

And there's no cream of mushroom soup like my favorite chicken enchilada recipe, although I guess you could add that if you wanted it creamier.

 

 

Ingredients:

 

1 Tbsp olive oil

1-2 bell peppers, diced (I did a red and a yellow)

2 cloves fresh garlic, minced

2 chicken breasts, cubed (or leftover)

1 tsp cumin

6 cups chicken broth/stock/bouillon & water

1 cup uncooked white rice

1 cup frozen corn (or one drained can or leftover from last night's dinner)

1 10 oz can green enchilada sauce

1 small can green chilies

2 Tbsp lime juice

 

 

Directions:

Heat oil in a large pot on medium high heat.  Add chicken and begin to brown.  Add the bell peppers and garlic and brown with the chicken.  Add the cumin, liquid and rice.  Cover and let simmer about 15 mins for rice to cook.  (If you have leftover cooked rice or use a bean substitution, there is no need to simmer here.)  Add the corn, enchilada sauce, chilies and lime juice and simmer 5-10 mins.  Serve with possible toppings: cilantro, cheese, sour cream chips or tortilla strips.

 

*You can substitute the rice for a drained can of beans if you prefer.  Or use both, why not?!

Mexican Rice

I haven't tried this one yet, but it comes from my friend Christina Martinez, who is an amazing cook.

Haven't tried anything of hers I didn't like and a new rice recipe to go with my frequent south of the border cooking is highly appreciated.

(Her original post of this recipe is here and it includes pictures.)

 

 

Ingredients

- 1/2 cup of rice
- 1 1/2 tbps of canola or vegetable oil
- 1/2 tsp of ground cumin*
- 1/2 tsp of onion powder*
- 1/2 tsp of garlic powder*
- 1/2 cup of tomato sauce**
- 1/2 cup of chicken broth or water (I used water this time).**
- salt
- lemon (optional)

* The amounts for the spices are estimations.  I don't count how many times I shake the container.  Sorry!

**I like to mix the liquids in a small bowl before I start to save time.

 

Added liquids and mixed!

Turn your stove on to about medium hi.  Add your oil.  Let your oil heat up.  Measure out 1/2 cup of rice.  Once your oil is feeling pretty warm, add your rice.  You should hear a slight sizzle.  Stir the rice around, you want to achieve a light brown color and you'll be able to smell a nutty flavor.  Sprinkle in your spices and stir.  It smells wonderful!  Turn the heat down to medium low.  Add your tomato sauce, water (or chicken broth) and salt.  Stir it up!
 

 

I used to have nice glass lids before I broke them all....this works just fine.

Put a lid on the pot and set the timer for 13 minutes.  If you double this recipe, make it 18 - 20 minutes.  DO NOT DISTURB THE RICE!!  NO STIRRING, NO PEEKING, NOTHING!!  People always make this mistake.  If you can't control yourself you will get hard inedible rice and a frowny face.  Leave it alone and wait for the beep unless your nose smells something burning....

Meatball Tortellini Soup

I created this from a combination of a pizza soup, a tortellini soup and some leftover meatballs.  We liked it so much that I wrote it down and have continued making it ever since. It is a great meal to have all the ingredients saved on the shelf and the freezer and pulled out for a hurried dinner.

Ingredients:

30 frozen meatballs/ the little size (It looks like a lot, but for our family, is only about 3-4 small meatballs per person)

1 20 oz can/jar of favorite spaghetti sauce

1  14.5 oz can diced tomatoes, undrained

1 can tomato soup

4-5 cups water (depends on the thickness you like)

1/2  onion, chopped fine (or 1 Tbsp minced dry)

1 tsp basil

1 tsp oregano

2-3 cloves minced garlic (or 1/2 tsp dry)

2-3 cups frozen tortellini (or the shelf stable kind)

Directions:

Put everything except the tortellini in a large pot.  Bring it to a boil.  Cook according to package directions on your meatballs (usually 15 minutes.) Add the tortellini and cook until done..  Serve with grated parmesan.

*On a day when you have more time or want to add more nutrition, chopped carrots, zucchini, bell peppers and mushrooms all go well in this soup.  You can also substitute 1 lb of bulk Italian sausage for the meatballs.  Brown and drain it as the first step if you choose this option.

Beef Stew

I've been making this since college.  It still works and we still like it.  I think the original was from a book called "Where's Mom Now That I Need Her?"  I've changed it a little, but not much.

Ingredients:

1/2 c flour

1 tsp salt

1/2 tsp pepper

1 lb stew meat, cubed small

2 T oil

1/4 cup Italian dressing

6 cups water

1 chopped onion

1 bay leaf

6 potatoes, washed and cubed (skin if you like, I leave them on)

2 cups carrots, sliced

Directions:

In a paper sack, combine flour, salt and  pepper.  Add stew meat and shake to coat each piece.  Heat oil in a large pot.   Remove meat from sack, reserving remaining flour, and add to heated oil.  Brown meat.  When beef is almost done, add the Italian dressing (secret ingredient here!).  Add water, onion and bay leaf.  Cover and cook over low heat until meat is tender.  (This can be 2 hours if you have the time or 30 minutes on higher heat if you didn't plan ahead - like me.)  Add potatoes and carrots and bring back to a boil.  Cook until tender, about 20-30 minutes.  Thicken with reserved flour stirred into a tiny bit of cold water.  Add extra salt and pepper if desired.



Debbie's Easy Chicken Soup

This is from my friend Debbie in Edmond, OK.  She served this to our family once and it's been a staple ever since.  Way fast and way easy!!

Ingredients:

2-3 chicken breasts, diced (or leftover or canned in a real hurry)

10 cups water + 7 chicken bouillon cubes or 80 oz stock

2 cups chopped carrot

5-6 cups egg noodles

salt and pepper to taste

1/2 tsp thyme

1/2 Tbsp rosemary needles

1/2 Tbsp parsley

Directions:

Bring water& bouillon or stock, and carrots to a boil.  Add chicken.  Boil 5-7 minutes.  Add noodles and spices and boil 7 more minutes.  Serve.  Super fast and easy!!

Pasta Fagioli (Stove or Crockpot)

Sadly, I do not remember where I got this recipe so I cannot give credit to the creator.  I have changed it  slightly, so maybe that doesn't matter?  Thanks, whoever you are!

Ingredients:

1 lb ground beef

1 chopped onion

3 carrots

3 stalks celery (or celery seed if your husband hates the texture of celery)

2 28 oz cans diced tomatoes with liquid

1 can kidney beans, drained

1 can cannellini or Great Northern beans, drained

30 oz beef stock (or the bouillon + water thing)

2 tsp  oregano

1  tsp pepper

1 Tbsp parsley

1 20 oz jar/can of favorite spaghetti sauce

4-6 oz small pasta of choice

Directions:

Brown beef and onion and drain.

If making in the crockpot, put beef in and add everything else except pasta.  Cook low 7-8 hours or high 4-5.  Add pasta the last 30 minutes. * Note that spices can lose their strength in the crockpot and may need more than the above recipe lists for oregano, pepper and parsley.

If making on the stove, add other ingredients, except pasta, and bring to a boil.  Reduce to simmer and add pasta.  When pasta is done, you are ready to serve.

Green Chili Cilantro Soup

I first tasted this soup when my friend, Synthia, brought it to a ward Linger Longer.  A couple of family members tasted it and told me I should too.  It was delicious!!  I asked for the recipe, adapted it slightly and now we eat it regularly and love it!

Ingredients:

2 T olive oil

1 chopped onion

4 cloves fresh or roasted garlic, minced

2-3 raw boneless, skinless chicken breasts diced (if you have leftover cooked chicken, dice or shred)

8 cups water + 8 chicken bouillon cubes or 64 oz chicken stock (water + bouillon is cheaper and always on my shelf.  Stock is often healthier and has a different flavor. Use what you like/have.)

1 10 oz can Rotel (or diced tomatoes if Rotel is not on hand)

1 small can diced green chilies

2 cups cooked rice (or 1 cup raw and an 2 cups extra liquid.  See how versatile this is!)

1/4 c lime juice

1 1/2 tsp cumin

salt and pepper to taste (really don't need salt if you used bouillon)

1/2 bunch fresh cilantro, chopped

diced avocado drizzled with lime

shredded cheese

tortilla chips

Directions:

Heat oil in large pot.  Saute onion and garlic.  If your chicken is raw, toss it in now and cook it with the onions and garlic.  When chicken is  browned (doesn't have to be all done since soup will keep simmering) add broth/water, Rotel, green chilies, rice, seasonings and lime juice.  (If your chicken was pre-cooked, add it in now.)  Simmer 15+ minutes or until chicken and rice are both cooked.  Right before serving, add cilantro - it's my kids favorite part!

Serve with avocado, cheese and chips



Butternut Potato Soup

I love soups in the fall and winter!

I also love hiding secret nutrition in those soups.

My kids hate squash - all squash, but I love it.

I was planning to make potato soup last night, but at the last minute remembered I had some butternut squash that needed using.

I created something lovely!

And.................drum roll here.................the kids said it was better than my regular potato soup.

Until I dropped the bomb.

Chock full o' squash.

Here's what I did:

(and remember that these recipes feed 10)

Ingredients:

1/2 onion, chopped

2 cloves garlic, minced

3 cups uncooked, cubed butternut squash

5-6 peeled and cubed potatoes

1 c sliced carrots

4 chicken bouillon cubes

1/2 t red pepper flakes

water

1 can evaporated milk

3/4 c flour

1 t salt

pepper to taste

1/2 tsp thyme

1 t crushed rosemary leaves (or are they needles?)

4 T butter/margarine

Directions:

Place onion, garlic, squash, potatoes, carrots, bouillon, and red pepper flakes into a large pot.  Fill with just enough water to cover the ingredients.  Bring to a boil.  Reduce heat slightly, but keep boiling until potatoes are softening (12-15 mins).  Pull out your potato masher and mash it in the pan until the squash is no longer recognizable.  (You could do this in a food processor or blender, but masher works fine for me and is easier to clean up.)  Remove from heat.

In a blender, combine milk, flour and salt and blend until flour lumps are gone.  Pour over the top of the soup.  Add pepper, thyme and rosemary and stir to combine.  Add butter/margarine and allow it to melt while you stir. If soup is too thick, you can add additional milk.

Serve as is, or garnish with cheese and crumbled bacon.

Pumpkin Dip

This is a recipe I pull out every October.

Anything pumpkin screams fall and it's an easy, anytime dessert.

We also have it every time we host Thanksgiving at our house.

This recipe was adapted slightly from allrecipes.com

 

Ingredients:

1 8oz package Neufchatel (or cream cheese), softened

2 cups powdered sugar

1 15 oz can solid pack pumpkin

1 T cinnamon

1 T pumpkin pie spice

1 t orange juice

 

 

In medium bowl blend cream cheese and sugar.  Mix in pumpkin.  Add remaining ingredients, blend well and chill until ready to serve.  We like this with graham crackers, ginger snaps and vanilla wafers.

 



Hawaiian Pork Sliders

I love trying new recipes - especially when it seems I've fallen into a dinner rut.

We had some leftover chalupa pork and I searched the web until I created something delicious from bits and pieces of other recipes.

It would be really tasty with plain smoked pork, as well.

Here's what I did:

Ingredients:

cooked chalupa pork or 1-2 lb smoked pork

favorite barbecue sauce

favorite dinner rolls, buns, etc

Pineapple-Mango Salsa:

1/2 bell pepper any color, finely diced

1/4 cup purple/red onion, finely diced

3 T chopped cilantro

1/2 c diced mango

1/2 c diced pineapple

Pineapple-Mango Dressing:

1 T mayo

1/2 T vinegar

1 T orange juice

1/2 t mustard

1/4 t celery seed

1/2 T sugar

salt & pepper to taste

If pork is already cooked, simply add barbecue sauce and heat on low for at least 30 minutes. 

While pork is heating, chop items in pineapple-mango topping and put together into a bowl.  Whisk the dressing ingredients together, then pour over the fruits & vegies. Stir and chill until time to serve.

When pork is well simmered, serve on rolls, top with pineapple-mango salsa and enjoy.

* This could also be served with shredded beef or chicken.  The pineapple-mango salsa was originally a slaw, but my family won't eat cabbage, so I changed it to make us happy.  Add cabbage if you like and increase the dressing ingredients slightly.

Hello Dollies

1 stick butter or margarine        

2 ½ c graham cracker crumbs        

1 ½ c chopped nuts 

1 1/2 c coconut

1 1/2 c chocolate chips

1 can sweetened condensed milk

Preheat oven to 350.  Melt butter in 9x13; remove from oven.  Sprinkle graham cracker crumbs over butter.  Stir well; press onto bottom of pan.  Sprinkle with nuts, coconut, and morsels.  Pour condensed milk evenly over the top.  Bake for 25-30 minutes until light golden brown.  Cool completely.

Caleb's Lemon Bars

Caleb has always loved lemon.  This is a favorite of his that he would make from time to time.

1 c butter               

 2 c flour

½ c powdered sugar       

 dash of salt

Mix together with pastry cutter.  Press dough into 9x13 pan.  Bake at 350 for 15 minutes.  Let cool 10 minutes.

4 beaten eggs            

 ¼ c flour

2 c sugar                

 6 Tb lemon juice

Mix together.  Pour on cooled crust.  Bake 25 minutes at 350.   

Sift powdered sugar on top and cut into bars.