CREAMY POTATO SOUP

My friend DW brought this soup to me after I had a baby. It was so good that I begged for the recipe. I will post the recipe as she gave it to me, but I've discovered that this is the perfect soup for using up those little amounts of vegetables that get left in the produce drawer. Sometimes I throw in cauliflower and broccoli, other times I only add potatoes and carrots. Whatever you have that needs to be used up will work in this creamy, comforting dish. You can add ham or chicken. It tastes great with either meat. Serve it with warm bread and salad and your set!

CREAMY SOUP

2 large potatoes, cubed
1 -2 celery stalks
2 large carrots, sliced
1 can cream of celery soup
1 can cream of chicken soup
1 can milk
1 can water (Use the water you boiled the veggies in.)
1 t. dried onion (I prefer 3 sliced green onions.)
1 -2 c. cooked meat (chicken or ham)
1 c. cheese, shredded
3/4 c. broccoli, chopped
1/2 t. celery salt
1/2 t. garlic powder
salt & pepper to taste

Boil potatoes, celery, and carrots in water. When potatoes are soft, empty the water except for about the amount of 1 can. Add both cans of soup and 1 can of milk. Add onion, meat, broccoli, celery salt, garlic powder, and cheese. Heat through making sure the cheese is melted. Add salt and pepper to taste.

SPINACH ARTICHOKE DIP

I love ordering this dip as an appetizer at restaurants. What I don't like is paying about $8-$10 for such a small amount. I hunted food websites for a good dip and came across this one. It makes a large amount for a crowd but can easily be halved if it's just for your family. I like to assemble the ingredients the day before and then bake it right before the party. With cream cheese on sale everywhere and New Year's Eve right around the corner, this is a good time to try it out.

SPINACH ARTICHOKE DIP

16 oz. cream cheese (2 blocks)
1 c. mild cheddar cheese, shredded
1/2 c. sour cream
1/4 c. Parmesan cheese, grated
1/4 t. black pepper
3 garlic cloves, peeled and crushed
1 can artichoke hearts, chopped
5 oz. frozen spinach, chopped, drained, and squeezed dry
1/2 c. mozzarella cheese, shredded

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 Pyrex dish with cooking spray.
3. Shred cheeses, crush garlic, chop artichokes, drain spinach. Set aside.
   
4. Mix cream cheese, cheddar cheese, sour cream, Parmesan cheese, pepper, and garlic in a mixing bowl until creamy.
5. Add artichokes and spinach and hand mix until blended.
6. Spread in the sprayed baking dish.
7. Sprinkle with mozzarella cheese. Cover with foil.
   
8. Bake at 350 degrees for 30 minutes.
9. Let sit 10 minutes before serving.
10. Serve with tortilla chips, bagel chips, crackers, Melba slices, or baguette slices.

VARIATIONS: Try adding crab meat, smoked salmon, onions, roasted red peppers or different cheeses such as pepper jack, Havarti or sharp cheddar.

Lazy Blogger

I've been a bad blogger during the past week of Christmas festivities. I have several recipe photos waiting to be pulled from my camera. However, I must confess that when the photographer in this house is unavailable, the pictures stay stuck in the camera. You know, it's kind of like that Walgreen's commercial where there is no room for the photo and the fishing guy gets deleted. I've been shown several times how to do this simple little task and then make them pretty in Photoshop, but it's just so easy to let Mr. Professional do. I guess I'm just a little lazy. Recipes to look forward to include, Spinach Artichoke Dip, Creamy Potato Soup, Oatmeal Muffins, and Homemade Pita Bread.

Also, I've been trying to find a great Cinnamon Roll recipe. I've tried several recipes but haven't been happy with any of them. They are either too doughy, too dry, or don't have enough gooey filling. I guess I'm a bit of a bread snob. If you have a recipe that you love, please share! I don't want to eat those chemical rolls in the tube anymore! I have two more Cinnamon Roll recipes to try. If they work, I'll share. Wish me luck!

CHICKEN & BLACK BEAN ENCHILADAS

We need something a little different from ham and turkey after the holidays. These enchiladas are just the ticket. I forgot to take a photo before we dug in so I'm just going to post the recipe. I came up with this combination years ago in my ugly apartment kitchen with the green cabinets. Almost 15 years later we still love this dish. I usually serve it with corn, chips and salsa, and Spanish rice.

CHICKEN & BLACK BEAN ENCHILADAS

2 small cans (10 oz.) enchilada sauce
2 cooked, shredded chicken breasts
1 can (4 oz.) green chili's
1 can (15 oz.) black beans
2 - 3 c. shredded cheese (Cheddar or Colby Jack)
1 package flour tortillas

Pour one can of enchilada sauce into a large mixing bowl. Add cooked chicken, green chili's, black beans, and a handful of cheese. Mix together. Roll tortillas with about 1/2 c. of chicken mixture and some cheese. Place completed enchiladas in a 9 x 13 baking dish. Pour the second can of sauce over the rolled enchiladas. Top with the remaining cheese. Cover with foil and bake at 350 degrees for 30 minutes. Top with sour cream, diced tomatoes, olives, and green onions if desired.

CHICKEN SOUP AND DUMPLINGS

I'm still into cold weather dishes. We are buried in snow with no end in sight so consequently, I need comfort food. This dish is inexpensive and delicious. It's made with ingredients that I usually have on hand, so I can make it any time without prior planning. Sometimes instead of the dumplings I will add rice or pasta to make chicken soup. I hope this warms your tummy too.

CHICKEN SOUP AND DUMPLINGS

Soup:

8 c. chicken broth (You can use 8 c. water and 8 t. chicken bouillon if you don't have broth)
2 celery stalks, chopped
4 carrots, peeled and sliced
1-2 c. cooked chicken
1 small onion, chopped (1 T. dried onion)
1/2 t. seasoning salt
1/2 t. poultry seasoning
1 bay leaf
1/4 t. pepper

Combine ingredients and bring to a boil. Cook until carrots are almost done. you want them just a little crunchy because they will finish cooking while the dumplings are steaming. Add dumplings. Remove bay leaf before steaming dumplings. No one wants to find that in their bowl.

Dumplings:

1 c. flour
1 1/2 t. baking powder
1/2 t. salt
2 T. shortening
2/3 c. milk
1 egg, beaten

Combine dry ingredients. Cut in shortening with a pastry blender or use 2 knives. Mix until crumbly. Mix together egg and milk and then add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop by spoonfuls on top of boiling soup. Cover tightly, lower heat, and steam for 15 minutes without removing lid.

Variation: Instead of dumplings add 1 c. rice or pasta. Homemade noodles are great in this soup.

RICE AND TORTILLAS

I was curious about how to make homemade tortillas. In talking to a neighbor (LB) I discovered she had a grandma that had shared this skill with her. A friend and I asked her to teach us. It was really quite simple. She used masa and added water a little at a time until it was the consistency of playdough. The brand Maseca has all the instructions on the side panel. Just follow the instructions and you'll have yummy hot tortillas right off the griddle.

A couple of tips:

• Add water a little at a time. Use your hands to mix so you can feel the texture of the dough. It should feel like playdough. Roll into 1-inch balls.

• A tortilla press is a good investment. I found one for $13.00 at Kitchen Kneads. If you don't have a press, squish the dough ball between two plates that are lined with plastic.

• Cut the zipper part off of a ziploc bag to line the press (plates) with. After pressing, lift the plastic off the press (the dough will come with it) then you can peel the plastic off the dough.

• Cook for about one minute on each side on an ungreased griddle.

This friend also shared a yummy rice recipe. Once you make this, you'll never need to purchase a box of Rice-a-roni again. It's simple and can be ready to eat in less than 30 minutes. We like to put this rice in the homemade tortillas for a simple dinner. You could also serve it as a side dish. Try changing the vegetables to add variety.

RICE

1 1/2 c. rice
3 c. water
1-2 T. butter
1 carrot, shredded
3 chicken bouillon cubes
garlic powder
onion salt
pepper
frozen peas
2-3 scrambled eggs
pieces of chicken or ham

Melt butter in skillet. Saute rice in butter until browned. Carefully add water, it will steam quite a bit. Quickly add shaved carrot, bouillon, and sprinkle with garlic powder, onion salt, and pepper. I just do a couple of sprinkles around the skillet. Add the peas and chicken or ham and the scrambled eggs. You want to have all of the ingredients ready to go so you can begin steaming it immediately. Cover and simmer for at least 15 - 20 minutes. Don't peek, you want to keep the moisture in there. After 15 minutes, check the rice. If you need to add a little water, add it around the edge a little at a time and continue steaming until the rice is soft. Wrap in toritillas and enjoy!

CHICKEN NUGGETS

What kid doesn't love chicken nuggets? Even grown ups like these. At least with these I know they aren't gross, processed, leftover meat. My kids like to help me make these by dipping them in the milk and flour coating. It can get messy but they have fun learning. Just keep the little ones away from the hot oil. You can cut these small for kid-sized bites, in longer strips for grown-ups or stick them with toothpicks or skewers and serve them as an easy party appetizer.

CHICKEN NUGGETS

2 -3 chicken breasts
1 c. flour
1 1/2 t. salt
1 t. onion powder
1 t. garlic powder
1/2 t. black pepper
1 c. milk for dipping
2 T. oil for frying

1. Mix flour, salt, onion powder, garlic powder, and black pepper. Set aside.
2. Cut the raw chicken breasts into bite sized pieces. TIP: Raw chicken is actually easier to cut when just slightly frozen.
   
3. Pour oil in electric frying pan. Heat to 350 degrees.
   
4. Dip chicken pieces in milk, then in the flour mixture.
   
5. Fry in hot oil until juices run clear turning once to fry both sides. Serve immediately.
   

• We usually serve these with hash browns and veggie sticks and dip.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

Now that we've opened that can of pumpkin for the bread, we might as well continue baking and use it up! These come together fast but don't last long after coming out the oven. I hope you enjoy them too.

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIES

1/2 c. butter, softened
2/3 c. sugar
2 eggs
1 c. canned pumpkin
1 1/2 c. flour
2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/8 t. ground cloves
1 1/4 c. oatmeal (quick)
1 c. chocolate chips

Cream butter and sugar together. Add eggs and pumpkin. Add baking powder, soda, cinnamon, nutmeg, and cloves. Stir in flour, then add oats and chocolate chips. Spoon 2 inches apart on a greased cookie sheet. Bake at 375 degrees for 12 minutes. Makes about 3 dozen.

PUMPKIN CHOCOLATE CHIP BREAD

Yesterday I wanted to bake. I started with two loaves of white/wheat bread, added two loaves of white bread and then opened a can of pumpkin for a pumpkin loaf. Since the can was opened, I decided I might as well make cookies while I was at it. My kitchen looked like a war zone but boy did it smell good in here. I felt like I was in a bakery. Mmmm....fresh bread and spicy cinnamon wafted through the house. I don't have the picture downloaded yet but because I've been a blog slacker this week I decided to hurry and get this posted. Try making a few of these and wrapping them up pretty, it's a good excuse to go visit friends and neighbors!

PUMPKIN CHOCOLATE CHIP BREAD

1 c. brown sugar, packed
1/2 c. white sugar
1 c. canned pumpkin
1/2 t. salt
1/2 t. nutmeg
1/2 t. cinnamon
1/4 t. ginger
1/2 c. chopped nuts (I omitted these, my kids won't eat nuts.)
1/2 c. oil
2 eggs
1 t. baking soda
2 c. flour
1 c. chocolate chips or raisins. (I used chocolate of course!)

Combine sugars, pumpkin, oil, and eggs. Blend well. Add spices, soda, and flour. Mix well. Stir in chocolate chips and nuts. Bake in greased and floured loaf pan. I used my metal meatloaf pan. I prefer this pan over the glass Pyrex loaf pans because it is a little more shallow and wide. These helps to avoid a doughy center. Bake at 350 degrees for 65 - 75 minutes or until done. Remove from loaf pan and cool on rack.

TACO SOUP

Cold weather makes me crave comfort food like soup. I've been making several dinners of the comfort variety lately due to the temperatures in this valley. It seems like I can walk up to the school at 3:30 p.m. and I'm just fine wearing only sweatshirt, but by 4:15 I'm freezing and wishing I had on thermals and a hat. All it takes is for the sun to creep close to the West mountains and I'm ready to hibernate for the day.

I made this soup today in about 15 minutes. It is so fast it should get a speeding ticket (ha-ha lame!) Anyway, everyone loves it and there's plenty left over for lunch tomorrow. Remember those bottled tomatoes we did early this year? They add an extra special taste to this soup. If you don't have home canned tomatoes, diced ones from the store will work just fine.

TACO SOUP

1 lb. hamburger, browned
1 quart tomatoes (2 15 oz. cans diced tomatoes)
1 onion, chopped (cook with hamburger or add 1 T. dried, minced onion)
1 can black beans
1 can kidney beans
1 can garbanzo beans
1 can corn
1 pkg. taco seasoning
2 c. water

Mix all ingredients and heat through. Serve topped with cheese, green onions, olive slices, and sour cream. Put corn chips (Fritos or tortilla chips) to the side or underneath the soup in the bowl. Note: You can use any beans you like, the three listed above are what I prefer but pinto or white beans would be just fine.

SWEET AND SOUR MEATBALLS

Simple, fast, and yummy. This is a good one to double and freeze for a future meal. I got the recipe from my MIL years ago. One of her daughters received it from a YW leader when she was in mutual, so this recipe has at least 30 years of practice behind it. It works every time and my whole family loves it.

SWEET AND SOUR MEATBALLS

1 lb. breakfast sausage
1 lb. hamburger

Combine the meat and roll into 1-inch balls. Fry in a skillet at 350 degrees. Drain grease and set aside.

1 c. ketchup
1/4 c. chili sauce (Located by the ketchup in the store.)
1 T. lemon juice
1 T. soy sauce
1/4 c. water or use the liquid from the drained pineapple
1/4 c. brown sugar.
1 can (15 oz.) pineapple tidbits or chunks

Combine all ingredients but the pineapple. Put the meatballs back in the skillet. Pour the sauce over the meatballs and simmer for 15 - 20 minutes. Add the pineapple and heat through. Serve over steamed rice.

PEANUT BUTTER MIDDLE COOKIES

I'm a peanut butter and chocolate lover. These two ingredients were inspired! I love them combined in candy (Reese's), ice cream, sandwiches (PB and chocolate chip), and also in cookies. These cookies entail a little bit of work but are well worth the effort. The recipe makes just over 2 dozen cookies...enough to satisfy a craving but not enough to tempt you with leftovers for days.

PEANUT BUTTER MIDDLE COOKIES

COOKIE:

1 1/2 c. flour
1/2 c. baking cocoa
1/2 t. baking soda
1/2 c. sugar
1/2 c. packed brown sugar
1/2 c. butter, softened
1/4 c. creamy peanut butter
1 t. vanilla
1 egg

1. Combine flour, cocoa, and baking soda. Set aside
2. Beat sugar, brown sugar, butter, and 1/4 c. peanut butter until light and fluffy.
   
3. Add vanilla and egg. Beat well.
4. Stir flour into mixture until blended. Set aside

FILLING:

3/4 c. creamy peanut butter
3/4 c. powdered sugar

1. In a separate bowl, combine the filling ingredients.
2. Roll into 1 inch balls. The small side of a melon ball scoop is perfect.
3. For each cookie, shape about 1 tablespoon of chocolate dough around 1 peanut butter ball. Cover the peanut butter middle completely.
4. Place 2 inches apart on greased cookie sheets. You can lightly flatten each cookie with the bottom of a glass dipped in sugar if desired.
5. Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked.
   

SALMON CUPS

SALMON CUPS

This simple recipe comes from a Taste of Home cookbook. It's very easy and yummy for those who love fish and can be made using either canned or whole salmon. The man of the house isn't a big fan of fish, so I tend to cook my fish dinners on nights when he works late. He is always very grateful for my thoughtfulness-ha-ha!

SALMON CUPS

1 can (2 cups) salmon (Canned salmon has tiny bones in it. I pick them out because I don't want crunchy weird stuff in my food.)
3/4 c. crushed cornflakes
3 T. butter
1/2 t. garlic salt
1/8 t. pepper
2 eggs, beaten
2 T. green onions, chopped
1/2 c. milk

Combine all ingredients and put into 4 custard cups that are sprayed with cooking spray. Fill a small casserole dish with 1 inch of water. I use an 8 x 8 Pyrex pan. Place the custard cups in the water inside the 8 x 8 pan. Bake @ 375 for 30 minutes. Serve immediately with a squeeze of lemon if desired.

ROASTED CHICKEN PASTA

You may have noticed by now that I love pasta. This dish starts with a roux and is loaded with cheese and creamy sauce. The recipe calls for mushrooms but you'll notice there aren't any in my photo. This is because I forgot to purchase them-you know how you always forget at least one thing! Every time I make something that my oldest child loves she tells me it's a birthday dinner. In our family the birthday person gets to choose a restaurant to go to on their birthday and the food we cook on the day our family comes over to celebrate. She thinks this is a birthday dinner, I'm going to have to agree with her.

ROASTED CHICKEN PASTA

1-2 chicken breasts, cooked and thinly sliced (I roast it with a sprinkling of salt and pepper.)
3 Roma tomatoes, diced (I love Roma's, less liquid, more meat!)
1/2 pkg. button mushrooms, thinly sliced
3 green onions, sliced
1/2 lb. penne pasta, cooked
1 c. shredded mozzarella

CREAM SAUCE

2 T. butter
2 T. flour
1 qt. half and half
1 c. Parmesan cheese, shredded (Fresh of course! Not the green can!)
2 chicken bouillon cubes
1 t. black pepper
1 1/2 t. salt (or more)

1. Boil pasta (al dente), toss with a little olive oil, cover and set aside.
2. Melt butter then add flour. Stir together to create a roux. It should be very thick and slightly browned. This doesn't take long so don't walk away.
3. Slowly add half and half while whisking the entire time. Once the mixture is combined add the bouillon cubes. Add the Parmesan. Cook on Medium/Low heat until thickened. Do not cook on high, the milk will curdle. The sauce is done when it is thick enough to coat the back of a spoon. This takes a while and you will need to whisk the whole time.
4. Add salt and pepper. The sauce is best when it's very salty and peppery. Start with the above measurements and then add to your taste.
5. Mix the cooked pasta with the completed sauce. Place in a baking dish. I used an 8 x 11 Pyrex. You could use a 9 x 13 if you don't have the smaller size or use personal size dishes to serve individually.
   
6. Sprinkle more Parmesan over the noodles.
   
7. Layer sliced chicken, mushrooms, tomatoes, green onions, and cover with mozzarella cheese.
8. Bake at 400 degrees for 5-10 minutes until bubbly. You can heat under broiler for a few minutes (2-3) if you want to brown the cheese.
9. Serve immediately