Potato Ham Soup

Ingredients:
3 1/2 C peeled & diced potatoes
1/3 C chopped celery
1/3 C chopped onion
1 1/2 C cooked diced ham ( I used a 1 lb ham steak)
3 3/4 C water
2T chicken Bouillon granules
1 tsp black or white pepper
5T butter
5T flour
2 C milk
1/4C shredded cheese (any kind)

Step 1:
Combine the potatoes, onion, celery, ham & water in large stock pot. Bring to a boil & cook over medium heat for 15 minutes. Stir in Chicken Bouillon & pepper.

Step 2:
In a separate sauce pan, melt butter over Medium/Low heat. Whisk in flour, stirring constantly until thick (about 1 minute). Slowly stir in milk - do not allow lumps to form. Continue to stir over Medium heat for 5 minutes.

Step 3:
Stir in the milk mixture into the stock pot & cook until heated thru. Slowly add cheese & keep stirring for 5-10 minutes.

Delicious - Next time I want to add shredded carrots!

Creamy Tomato Soup

Ingredients:
1 can chicken broth
14 Roma tomatoes
1/2 c onion
18 - 20 fresh basil leaves
minced garlic
1 tsp sugar
1 c milk
1 c heavy cream
1 T butter
salt & pepper to taste


Chop your onions & saute with garlic

Quarter your tomatoes (leave the skins on)


Boil your tomatoes, onion, garlic, salt, pepper & sugar in chicken broth.


De-vein the basil & give a rough chop. Add to pot, keep soup on a low boil.

Reduce heat & add butter, milk & cream - stir continually & bring to a low boil.

Use your hand blender to puree soup.
Enjoy!

Not the best photo...but Anders & Grandpa loved it!

We froze some too... not sure how it will turn out with the milk & cream - will keep you posted.

Meat & Cheese Braid Update

Remember this post from a few months ago?

Well, we finally perfected the braid. This is how a finished one should look.

(Thanks Kari for your photo & braiding lessons)

The trick is to twist the bread 2 times & then the "tails" should be

"tucked" under the next braid.

Last weekend we made 8 (YES 8) of these.

Two were to eat right away (dipped them in marinara sauce) YUMM & 6 are in the freezer.

Another tip, we wrapped the braid in freezer paper, then in plastic wrap, then in foil.

We had some trouble with the bread sticking to the plastic wrap

once it was thawed out & hope this will help.

Enjoy!

Plenty of Peppers

If you have a green thumb & are blessed with an abundance of Peppers, I suggest freezing them.

The are one of the easiest veggies to freeze... just wash, de-seed, chop & bag.

I use them year round for adding to soups, sloppy joes, spaghetti, hot dishes or even just adding as a frozen pizza topping.

Zucchini Pasta

1 lb lean ground beef

1/2 medium onion chopped

Garlic, oregano, Italian seasoning

1 can beef broth

1 can diced tomatoes - Italian style

2 cups uncooked pasta

2 cups sliced zucchini (fresh from the garden if available)

1 cup grated Parmesan cheese

1) In large skillet brown the beef & onion with seasonings (to taste), pour off drippings, put beef in separate bowl

2) In same skillet, add broth, tomatoes and pasta, bring to boil, reduce heat

3) cook uncovered for 15 minutes stirring frequently, add zucchini and cook for an additional 5 -10 minutes (until pasta is tender)

4) add beef & still in 1/2 C cheese cook for another 5-10 minutes

5) serve with remaining cheese sprinkled on top.

Enjoy!

Refrigerator Pickles

4-5 medium cucumbers, sliced thin
1 large onion
2 T salt

Let soak for 1/2 hour. Then add

2 cups White Vinegar
1 cup sugar
1 1/2 tsp celery salt
1 1/2 tsp mustard seed

Can also add green peppers or radishes. Store in any sealed plastic container in fridge - these keep for a few weeks.
This recipe can easily be cut in half.

Check back later for photo.

Oreo Cupcakes

This recipe works great for cupcakes too. I just skipped the chocolate glaze.


Great for Kids.

Rainbow Cake & Cowboy Cavier

For Memorial Day celebration we were over at Debbie & Denny's. We also took this opportunity to celebrate Jorgen's B-day (I won't mention how old he is.)

We were requested to bring Cowboy Caviar. I first made this for his family for one of the niece's shower at least 2 years ago. I was relatively new to his family & everyone looked at my dishes to pass & said "Who brought that???". By the end of the party, they were all asking for the recipe.

1 can black beans rinsed & drained
1 can whole kernel corn, drained
4-5 Roma tomatoes diced
1 large avocado diced (add last, just before serving)
1/2 red onion chopped
1/4 C fresh cilantro (we used the kind that comes in a tube in the refrigerator section of your grocery store)
Dressing:
3 T red wine vinegar
2 tsp lime juice (can use lemon juice in a pinch)
1 tsp Tabasco sauce (more is you want it spicier)
1 tsp kosher salt

Mix all together, serve with Scoops.

And from this Blog Post, I attempted to make this beautiful Rainbow cake as Jorgen's Birthday Cake. My version, not quite as vibrant of colors. I used the basic 4 pack of food coloring from the grocery store. I only did 4 layers & it was still very time consuming. The results were beautiful, everyone loved it & said it was delicious (both cake mix & frosting were bought.) Happy Birthday Sweetie!

I love you, Karla

Best Ranch Chicken EVER!!!

If you have not tried any of my recipes before - try this one, you will not be disappointed. It is fast, easy & delicious!

Ingredients:
4-6 chicken breasts (I used boneless & skinless)
1/2 cup Ranch salad dressing (Hidden Valley Ranch or Kraft works well)
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon cracked black pepper
1 teaspoon sage
1/2 teaspoon salt
1/2 teaspoon garlic powder

Directions:
Lightly sprinkle the garlic powder on the chicken breasts before marinating.
Marinate the chicken in the ranch dressing overnight (or for at least 4 hours).
Preheat the oven to 450 degrees F
Combine the bread crumbs, cheese, and remaining spices - mix well.
Coat the marinated breasts in the breading mixture and place in a 9x13 baking dish. Bake for 20 minutes, then REDUCE HEAT to 350 degrees F and bake for an additional 30 minutes.

Pear Bread

What do you do when you have bananas that are about to spoil? Make banana bread.
The same goes for pears.

Ingredients:
1 cup vegetable oil
2 cups white sugar
3 eggs
2 1/2 cups pears - peeled, cored and chopped
1 cup chopped pecans or walnuts
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions:
Preheat oven to 350 degrees. Lightly grease two 8x4 inch loaf pans.
In large mixing bowl combine oil, sugar and eggs, beat well. Stir in pears, pecans and vanilla.

In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Stir dry ingredients into the pear mixture; mix well.

Pour batter into loaf pans and bake for 60 minutes.

Allow loaves to cool in pans for 10 minutes before moving to a wire rack to cool completely.

This freezes well too.

Italian Pork Chops & Parmesan Oven Fries

Oven Fries
Ingredients:
2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
1/4 cup extra-virgin Olive Oil
Salt (we used Sea salt)
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmesan Cheese

Directions:
Preheat the oven to 425 degrees F.
Preheat a baking sheet in the hot oven for at least 5 minutes.
While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Italian Pork Chops

Ingredients:
1 cup Italian bread crumbs

1 cup plain bread crumbs

2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup Italian salad dressing
6 pork chops

Directions:
Preheat oven to 425 degrees
In a medium bowl, combine the bread crumbs, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the Italian salad dressing and then dredge each chop in the bread crumb mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees.

These are perfect to make together, the oven temp is the same & the cook time is similar. Just a little side salad & you dinner is ready to go.

Really? Bacon Chocolate Chip Cookies...

Check out this link.

We love bacon on everything, But I'm just not sure about this.

Meat & Cheese Braid

*** enough ingredients for 2***
2 loaf Rhodes bread dough
1 stick butter
1 envelope Hidden Valley Ranch dressing mix (do not get generic or store brand)
thinly sliced ham
thinly sliced turkey
pepperoni
1 small onion diced
3 cups shredded cheese
2 teaspoon Italian Seasoning

Directions: Roll bread dough out into a rectangular shape so that it is approximately 1/2" thick. Combine butter and ranch mix. Spread 3 tablespoons of mixture on the dough.

Layer half of your ingredients (ham, turkey, pepperoni, onion and cheese) down the center of the rectangle.
Use a pizza cutter to cut strips along each side of the dough (even numbers on each side). Starting at bottom, take each piece, cross and twist.
Continue braiding your dough it is all braided. Brush a little butter ranch mixture over the top. Sprinkle with 1 tsp. Italian seasoning. Wrap one loaf with plastic wrap and then foil, label & freeze. Make the other for dinner tonight.

Baking (if frozen) Unwrap from foil and plastic wrap and set on a lightly greased baking sheet, cover with plastic wrap. Let thaw overnight in refrigerator. A couple hours before you are ready to bake place on counter to let ris 20-30 minutes. Bake at 350 for 25-30 minutes.

Baking: let sit on counter to rise for about 20-30 minutes. Bake at 350 for 25-30 minutes.

Obviously, I need to take bread braiding lessions from the Amish, because this is how it came out of the oven. It was still delicious!

Jorgen

Beef Barley Soup

1 lb ground beef, browned & drained
1 medium onion, diced & sauteed with meat
1 Tblsp minced garlic, sauteed with meat
2 14oz can diced tomatoes, undrained
2 14 oz cans beef broth
1 bag frozen mixed vegetables
1/2 c uncooked barely
1 tsp salt
black pepper to taste

Combine all ingredients in slow cooker, cover & cook on LOW 6-8 hours (or until barley & vegetables are tender).

Santa Fe Soup

Easy soup for a cold winter day

1 lb ground beef, browned & drained
1 onion, chopped, cook with beef

Add:
1 packet of dry ranch dressing
1 packet of dry taco seasoning (mild or hot... what ever you prefer)

Then Add:
1 can black beans
1 can kidney beans
1 can pinto beans
1 can tomatoes with green chilies
1 can diced tomatoes
2 cans white corn
2 cups water

Cook for at least 30 minutes on med/hi heat stirring occasionally.
Garnish with cheese, sour cream, chopped green onions & chips

Crescent Roll Chicken

This is a easy recipe with delicious results.

The basic recipe is only 5 ingredients:
2 C shreaded cooked chicken
1C cheese (any kind... we used cheddar)
2 tubes of crescent rolls
1 can of soup (you can use cream of chicken, cream of celery or cream of mushroom)
1C milk

I of course doctored it a bit with...
1/2 C pre cooked bacon
Sauted onion, garlic & shreaded carrots

Mix the chicken, cheese, bacon, onion, garlic & carrots well.
Pop open the crescent rolls & roll out each triangle. Place about 1/4 C of the mixture on to each triangle. Pinch the 3 corners of the crescent roll together to form a bundle. Carefully transfer to 9x13 pan. The bundles will fit close together in the pan & it is OK if some mixture falls out.

Wisk the milk & soup together & pour over the bundles.

Bake in oven for 35-40 minutes at 350. You want to make sure the center bundles are not doughy.