Canned Soup Starter

This recipe is a pressure canned soup starter--As my sister calls it, your very own convenience food to put in your pantry.
Soup Starter
Layer in 1 quart jar

• 1/2 tsp. Salt
• 1 tsp. Beef bouillon (or 1 cube)
• 2 Tbs. Pearled barley
• Handful of chopped celery
• Handful of peeled, diced carrots (I just cut mine into 1/4" thick disks)
• Peeled, cubed potatoes (fill to w/in 1 inch of rim of jar)

Pour hot water over top of all ingredients to w/in 1" of rim of jar.
Remove air bubbles.
Clean lip of jar.
Adjust 2 piece lid and canning ring.

UPDATED PRESSURE TIME

Per the latest guidelines from the National Center for Home Preservation this should be Pressure canned (not hot water bath!) for 75 minutes at 11# pressure. See www.uga.edu/nchfp.

You can get 7 quart jars in a pressure canner at once. I usually do 2 batches of soup starter (14 total quarts) and this is what I buy for the veggies.

• 10# of potatoes (it all gets used up)
• 5# bag of carrots (mostly use all the bag)
• 2 bunches of celery (I use about 1 1/2)

Once canned and sitting pretty in your pantry, the only thing you need to do to eat it is warm it up. We usually add chunked stew meat (also pressure canned so I just dump that in too), but you could brown a pound of hamburger and add to it, or some cooked chicken chunks. If you like, add some diced tomatoes to it. My family loves this soup and it is great to eat with yummy homemade bread. It tastes like I've been slaving away all day long....just genius!

Easy White Bread

This is a seriously SUPER easy bread recipe, and it's really tasty.

White Bread
2 c. warm water
2/3 c. white sugar
1 1/2 T yeast
1 1/2 t. salt
1/4 c. vegetable oil
6 c. white flour (optional: use half wheat flour)

Dissolve sugar in the warm water in a small bowl, then stir in the yeast. Allow the yeast mixture to poof until it looks like creamy foam (usually about 10 minutes).

Mix salt and oil together and then add in the yeast mixture. Add in 1 cup of flour at a time. Knead dough lightly until smooth. Allow to rise for one hour.

Punch dough down and knead a few times. Divide the batter in half and shape into loaves. Place in greased bread pans allowing 30 minutes to rise again.

Bake at 350 for 30 minutes.
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These easy directions for making this bread in a mixer/KitchenAid all for making bread in one bowl:
Allow the warm water/yeast mixture to poof in the mixing bowl. Add all ingredients to the same bowl. Knead with the hook attachment. When the bread is finished being kneaded the first time, pull out, spray the bowl with grease, and place back in the bowl for rising. Finish the recipe as it is above.

Yield: 2 good loaves

Pesto Chicken

1 Ib. box of pasta (we like bow tie)

3-4 chicken breasts cut up into bite-size pieces

3-4 cups vegetables (I use frozen carrots, peas, and corn. Broccoli is good, too. Or you can just use the pre-mixed veggies for super easy prep.)

prepared wet pesto (I use most of a 10 oz. Jar)

OPTIONAL: Parmesan or mozzarella

Cook pasta until al dente. Drain, return to pot, and stir in 2 large tablespoons of pesto.

At the same time:

Spray a large skillet with cooking spray and cook the chicken until it's white. Add veggies, about ½ cup of water, and 3 large tablespoons of pesto. Stir well, reduce heat, and cover. Stir every few minutes until veggies are completely heated through.

Add the chicken & vegetable mix to the pasta and mix well.

Sprinkle with cheese (optional) and serve.

Pepperoni Pasta Salad

This is the best pasta salad I've ever had - by FAR, and it's my husband favorite. I actually got the recipe from a chef that I used to work for, so you've got to believe me when I say it's amazing!All of these measurements are estimates, we've always made it in huge quantities, and you can morph it a little bit to fit your likes and the number of eaters!

Pepperoni Pasta Salad
Salad:
1-2 bags (I think it's 5 oz) pepperoni slices, sliced in half or strips
1 red and 1 green bell pepper, diced
1 can/2-3 large fresh chunked tomatoes
1/2-1 large sliced onion
1/2-1 cup green olives, halved
1 can (14 oz) artichoke hearts, chopped
1 bag of bow-tie noodles (I used penne) cooked and cooled
1 cup diced cheddar cheese (optional)

Vinegarette:
1/4 c. apple cider vinegar
1/4 c. Balsamic vinegar
1/4 c. olive oil
salt & pepper
2-4 T. basil, oregano and thyme
1-2 T. white sugar

Place everything for the salad in a large mixing bowl and make sure everything is mixed together well.

Then mix everything for the vinegarette in a separate bowl, stirring vigerously. Pour over the salad immediately and then mix the salad/vinegarette mixture well. Serve immediately.

Store in the fridge. It can last about a week but make sure to add more vinegarette if it's not eaten immediately.

Yield: About 15-20 servings

Enjoy!

yummy vegetarian meal

I don't have an official recipe for it because I've just been winging it the last few times I've made it.

1 or 2 large onions (depends how much you like onion)
4 or 5 small to medium zucchini
red pepper flakes
olive oil
half a jar of roasted red peppers
a couple of fresh cloves of garlic - chopped (if you like fresh garlic)

the first time I made it without the roasted red peppers and it turned out wonderfully as well.

I cut the onions very thin and sauteed them with olive oil in a large skillet for a bit before adding the zucchini.
cut the zucchini about 1/2 inch thick. put them in with the onions. stir in 1/2 tsp of crushed red pepper flakes ( or how ever much you like if you want it really spicy)
chop roasted red peppers and heat them through.
when zucchini is tender without being mushy serve over spaghetti or angel hair.

Doughnut Holes

I made these last night in preparation and celebration of the Harry Potter movie coming out (every Friday we get together with some of our friends to watch the previous 5 HP movies) . Dubbed "Hogward Holes" they are sooo yummy!

Doughnut Holes
1 1/2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1 egg
1/2 c. milk
2 T butter

Combine flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, mix together the egg, milk, and butter. Then combine the two mixtures. Use a cookie scoop or two spoons to scoop dough into hot vegetable oil. Fry for about 1-2 minutes or until golden brown. Drain doughnut balls on paper towels and then roll in cinnamon sugar or powdered sugar. I did both.
Yield: About 3 dozen

Enjoy!

No-Bake Oatmeal Cookies

Click HERE for yummy no-bake oatmeal cookies.

Makes 2 doz. We love these when we need a quick dessert.

Orange Julius

This is actually WAY better than the store's recipe. Yum!
1 c. cold water
1 c. milk
1/3 c. sugar
1 t. vanilla
1/2 can frozen orange juice concentrate
10 ice cubes
Blend for 1 minute and serve right away.

Quiche

In each pie shell mix 1 T. flour and 1 c. grated cheese.

Bake for 5-10 minutes at 350 degrees

In small bowl mix:

Cooked Green onions, chopped green peppers, cheese, meat

Cheese & Meat mixture could be:

Swiss Cheese & crunchy bacon

Sharp Chedder & crunchy bacon

Mozzarella cheese & sausage or 1-2 T. pepper sauce

Cheese & taco seasoning, hamburger, tomato

Sharp Chedder & Ham & Broccoli

In small bowl mix:

Eggs, 1 c. milk, salt, pepper

Put half of the cheese/meat mixture in each pie crust.

Pour egg mixture over the top.

Bake for 40-45 minutes at 350 degrees.


Yield: 2 pies

Maple Sour Cream Walnut Muffins

I saw this recipe on design*sponge and it looks absolutely delicious!

(makes approximately 12 standard sized muffins)

For the batter:

1/2 cup butter, room temperature
3/4 cup maple syrup
2 large eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup walnuts, roughly chopped

For the topping:

1/2 cup brown sugar
1/2 cup all purpose flour
3 Tbs butter, chopped
Scant 1/4 cup walnuts, chopped small
1/2 tsp cinnamon

Whip butter in an electric mixer. Slowly add maple syrup to combine. Add eggs, one at a time. Add sour cream. Add vanilla extract. Combine dry ingredients (except nuts). Add to butter mixture. Stir to combine. Stir in walnuts. Fill muffin cups approximately half full with batter.

Combine ingredients for the topping. Use your fingers to pinch butter and break into pea-sized pieces well-combined into rest of ingredients. Generously spoon topping over muffin batter.

Bake in 350 degree oven for 10-12 minutes until a cake tester comes out clean. Cool on wire racks.

REALLY EASY Chicken and Rice Casserole

Why this is my favorite dinner:

• One dish
  
• No thawing
  
• No cooking rice
  
• 10-minute preparation
  
• Tastes like I spent all night on it
• Easily modifiable 

REALLY EASY Chicken and Rice Casserole (for two)

2-3 frozen, boneless, skinless chicken breasts

1 can cream of chicken/mushroom soup

1/2 cup uncooked white rice

1 cup grated cheddar cheese

1-11/2 cup water

salt and pepper

In a 9x9 casserole dish, place the frozen chicken breasts and surround with the uncooked rice.  Then smear the can of soup all over.  Add the water, making sure all of the rice is covered by a good 1/4-1/2 inch of water (add more water if necessary).  Spread some cheese into the soup and water, but save some to place on the top a while later.  Sprinkle with salt and pepper.

Place tin foil over the entire pan, but fold one corner back about an inch to create a vent for the rice.

Cook in 350F for 1 to 1 1/2 hours, until the chicken is cooked thoroughly.  Spread the rest of the cheese on top and place back in the oven for 5 minutes to melt.  Voila!  Enjoy!

Tips:

  Try different soups.  I like cream of celery, cream of chicken, cream of...

  Use whatever cheese you have in the fridge.  My husband LOVES pepper jack and cheddar in his casserole.  Swiss is nice too.  If you're really busy (or lazy), the American Singles are a GREAT alternative to grating cheese. 

  This recipe is EASILY doubled, or tripled for more people.

  This recipe has you mix everything in one pan, but you can always mix everything (except chicken) in a mixing bowl first and then place it in the casserole dish.  If you do that, it's easier to get an even mixture of soup, rice, and cheese.

Cake Balls

So, I haven't tried this recipe yet, but I heard it was fabulous and thought it might be good for anyone out there trying out a new dessert. It's from my sister in law.


1. Bake any kind of cake (the box cake size is perfect).
2. When it cools, break it up in a bowl and mix one container of any kind of frosting into it.
3. Mix it up and work with it like play-do. Shape into 1-inch balls.
4. Freeze them, then dip them in melted chocolate or white chocolate (or almond bark, or...) and let set.
5. Enjoy!

Here is my SIL's note: "Yesterday I made a cherry chip cake and mixed in cherry frosting, then dipped in vanilla candy coating (like almond bark). YUMMY - but i can only eat one or two. RICH."


Let me know how it turns out. I really want to try it, but I don't want the temptation of an entire freezer full of chocolate-covered-cake/frosting balls :)

Marble Squares

My husband almost never ever eats any kind of dessert food, but he swears these are the greatest brownie ever.

½ cup (1 stick) butter
¾ cup water
6 Tbsp Baking Cocoa
2 Tbsp oil
2 cups flour
2 1/3 cups sugar, divided
1 tsp baking soda
½ tsp salt
3 eggs, divided
½ cup sour cream
1 pkg (8 oz) cream cheese, softened
Chocolate chips

Preheat oven to 375 F. Heat butter, water, oil and baking cocoa in sauce pan until butter is melted. Stir in combined flour, 2 cups of sugar, baking soda and salt. Add 2 of the eggs and sour cream; mix well.
Pour into greased and floured 15x10x1 inch baking pan. (or the closest you have to those measurements)

Beat cream cheese and remaining 1/3 cup sugar in small bowl with electric mixer on medium speed until well blended. Add the remaining egg; mix well. Spoon over chocolate batter; cut through batters with knife several times for marble effect. Sprinkle with chocolate chips.

Bake 25 to 30 min. or until toothpick inserted in center comes out clean.


note: add extra Tbs oil if you want a heavier brownie like dessert. (with the called for 2 Tbs it is more like a cake but still so yummy)

a look at the pecan salmon

It really is delicious.

I only used one tablespoon of the Dijon mustard and it turned out just great.

Pecan Salmon

4 salmon fillets - lightly salt and pepper

3 T honey

3 T dijon mustard

2T butter melted

Combine honey, dijon and melted butter. Spread over the salmon fillets.

1/2 cup chopped pecans

1/4 cup bread crumbs

3T fresh parsley chopped

Combine pecan, bread crumbs and parsley. Layer over the honey & mustard.

Bake at 425 for 10-18 minutes based on thickness of the fillets.


I haven't tried this yet, but I love salmon and when I can afford to buy some again I will be making this wonderful looking recipe. (I thank my friend, Sarah, for this one)

Santa Fe Soup with Melted Cheese

Click here for the link to this delicious taco style soup.

Potato, Corn, Cheese, & Bacon Chowder

This is super yummy and healthy- perfect for a cold day. It just BARELY fed my family of 4, so you'll probably want to at least double the recipe.

3 cups fat-free milk
1 can cream of potato OR cr. of mushroom, OR cr. of chicken soup
4 cups frozen Southern style hash brown potatoes
1 1/2 cups frozen corn
1+ shredded sharp cheddar cheese
OPTIONAL: cooked, chopped chicken
crispy, crumbled bacon
salt and pepper

Mix milk and soup in a large pot. Stir in hash browns and corn (and chicken if you want it). Bring to boil on high heat, stirring occasionally. Reduce heat to medium low and simmer for 10 minutes, or until potatoes and corn are thawed and soup is hot. Stir in 1 cup cheese. Salt and pepper to taste.

Ladle into soup bowls and sprinkle with cheese and bacon. It's REALLY good with rolls or bread
sticks.