Potato soup

Chanda's Potato Soup



3 c chicken broth

1/2 c chopped celery

1/2 c chopped onion

5 c cubed potato

1t salt and pepper
bring to boil for 10 min
pour in crock pot



Mix (over heat) 3/4 cc butter w 3/4 c flour until blended~put in crock pot



add 1qt half and half
and 4 oz cheese wiz into crock pot



cook low 4-5 hrs

Spinach Artichoke Pasta

Spinach Artichoke Pasta

Ingredients:
8 oz. pasta, cooked according to package instruction
1 large or 2 small chicken breast, cubed
2 t. veg. or olive oil
½ C. onion, diced
2 cloves garlic, minced
Salt & pepper
1 T. butter
1 can artichokes, chopped
1 C. packed chopped spinach
1 can diced tomatoes
1/2 C. cream cheese, softened
1/2 C. sour cream
½ C. chicken stock
½ C. half and half
6 oz. parmesan cheese, grated
2 T. hot sauce
salt & pepper

Method:
1. Cook pasta, drain and set aside.
2. In a large skilled heat oil or medium/high heat. Add onion and garlic, cook for a couple minutes or until onion starts to become translucent.
3. Add chicken, season with salt and pepper, and cook until chicken is done and juices run clear.
4. Add the butter and cook until melted. Add the artichokes, spinach and tomatoes.
5. Stir in cream cheese, and sour cream. Cook until they are melted and incorporated into the mixture.
6. Add the chicken stock, half and half, parmesan cheese, and hot sauce. Simmer for about 5 minutes or until heated through. Salt and pepper to taste.
7. Pour the mixture into a large casserole dish, top with additional parmesan cheese and bake at 350 .
For more wonderful cooking ideas and recipes go to http://mindikamoments.blogspot.com.

YUMMY MUFFINS...to add to YOUR "muffin top"

Found these at this awesome site: http://www.finecooking.com/recipes/doughnut_muffins.aspx Wanted to share, so I'm not the only one sporting a "muffin top!" ;) ENJOY!

For the muffins:


12 oz. (24 Tbs.) unsalted butter, warmed to room temperature

1-3/4 cups sugar

4 large eggs

6 cups all-purpose flour

1 Tbs. plus 2 tsp. baking powder

1/2 tsp. baking soda

1-3/4 tsp. salt

1 tsp. ground nutmeg

1-2/3 cups milk

1/4 cup buttermilk



For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed

2 cups sugar

2 Tbs. ground cinnamon





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To make the muffins

Put a rack in the middle of the oven and heat the oven to 350°F. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch, 30 to 35 min.



To finish

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Sausage and Spinach Pitas

1 lb Ground italian sausage
10 oz pkg. frozen,chopped spinach
2 C shredded mozzarella cheese
1/8 t. nutmeg
12 small pita pockets

In a large skillet,cook sausage. Add spinach and cook until spinach is thawed; DRAIN.Add cheese and nutmeg and toss.Spoon into pitas and place them on an ungreased baking sheet. Bake @ 350 for 20 minutes. Makes 12 pitas.

This is so easy and really delicious! My family devoured it!

Fabulous Buttercream Frosting!!

Here's the recipe for my tasty frosting. You'll probably just toss all the previous frosting recipes you've ever tried! It makes quite a lot, so be prepared to frost a big cake or a lot of cupcakes (or save it for later--I'm sure it'll freeze well, too)!!

Buttercream Frosting

6 cups powdered sugar
1/2 tsp. salt
1 tsp. vanilla

1 cup boiling water (use less on hot days)

2 3/4 cup vegetable shortening (i.e. Crisco)
6 oz (1 1/2 sticks) butter

1. Stir together first 3 ingredients.
2. Using electric mixer, whip in water until smooth and cool.
3. Whip in shortening and butter until smooth.
4. Increase speed to medium-high and whip until light and fluffy, double in volume, and holds a "tip" (about 10 -20 minutes).

This frosting is very easy to use! It holds its form well, so it is a great decorating frosting!

YUMMY strawberry cake

So I found this reciepe on someone elses blog, and thought it sounded so yummy. I'm planning on making it, but thought I would share..

Ingredients:
1 package plain white cake mix
1 package strawberry gelatin
1 cup mashed strawberries with juice (this is one cup AFTER they are mashed)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs

DirectionsPreheat oven to 350 degrees.Grease and flour three 9 inch pans. Set pans aside.Place cake mix, gelatin, mashed strawberries, oil, milk and eggs in a large bowl. Beat on low speed for 1 minute. Strawberries should be well blended. Divide batter among pans. Bake until light brown, about 25-30 minutes. Allow to cool for a couple hours before frosting.

Cream Cheese Frosting Ingredients
2 packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioner's sugar
1 1/2 teaspoons vanilla extract
3/4 cup strawberries with juice drained.
Cream the cream cheese and butter together until smooth and creamy.Add vanilla and mix until incorporated. Gradually add the confectioner's sugar. After sugar is mixed in fold in the strawberries.

Some tips to note: *The cake I made today had 5 layers. I just divided the batter even further and baked them about 15 minutes. The cake is much more divine tasting with more layers. ** This cream cheese icing is FINALLY an icing I mastered, but I must warn you it is a very thick cream cheese taste. So, if you do not like a thick cream cheese taste you may want to use an alternate recipe.***I also place a measuring cup of about 2 cups of water under the cake pan while it is baking. This makes for a more moist cake. (i lost the blog, otherwise I would give her her props.)

Food Storage Recipes

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I wanted to share a website that I love for finding recipes that use food storage ingredients. It is everydayfoodstorage.net. I have found several recipes that I use from here, but my favorite so far is the EZ Wheat Bread. Cooking is not a talent I posses and baking bread is by far my worst subject, but I actually got this recipe to work, and this stands as a testimony to how "EZ" it actually is. Here is the link to the recipe and the videos she has posted on how to make the bread. (These were the most helpful part for me, since I own a kitchen aid mixer, but have no idea how to use it. =)

http://everydayfoodstorage.net/2009/03/11/making-homemade-bread-the-food-storage-recipe-challenge/food-storage-recipes

Also, if you visit the website before Friday you can enter a contest she is having to give away copies of her new cook book "I Can't Believe it's Food Storage".

Best Yet Whole Wheat Bread

For those of you that have tried my homemade bread recipe, I am willing to divulge the "secret" so everyone can enjoy!

Note: "Whole Wheat Flour" is found in the baking aisle, by the rest of the flour. Make sure it says "whole" on it. Otherwise, it's just regular flour. "Vital Wheat Gluten" is also found on the baking aisle. It's in a bag, by the gluten-free stuff. I know that seems wierd to put gluten by gluten-free, but, that's where it is. I've found "Bob's Red Mill" brand at King Soopers.

The Bread
1/3 c. honey
1/3 c. olive oil
2 1/2 c. warm water
1 1/2 tb. yeast
1 tb. salt
6-7 c. whole wheat flour
1 1/2 c. vital wheat gluten

1. Combine warm water, yeast, and 2 c. flour in a large mixing bowl (I have a Bosch, but a KitchenAid should be big enough). Allow to sponge for 15 minutes.

2. Add honey, oil, gluten, salt, and 4-5 c. additional flour until the dough begins to clean the sides of the bowl. Do not allow the dough to get too stiff and dry. It should be smooth and elastic.

3. Knead the bread (mixer: 5 min, hand: 7-10 min) until smooth, elastic, and small bubbles appear beneath the surface.

4. Form into 2 loaves (or roll out to make cinnamon rolls, or form into balls for dinner rolls...) and put into greased loaf pans to rise in a slightly warmed oven until double (about 30-40 min).

5. Bake at 350 for 25-30 minutes, until top and sides are golden brown and it sounds hollow when tapped on bottom.

Tomato-Spinach Tortellini Soup

This is one of my favorites!!

3 cups water

2 14.5 ounce cans diced tomatoes (I used stewed tomatoes with Italian seasoning)

1 10 oz package frozen spinach (you can use canned or fresh, it's all good!)

2 chicken bouillon cubes

1 teaspoon minced garlic (or you can use garlic powder)

1 teaspoon oregano

1 teaspoon basil

1 pound package of tortellini

grated or shredded Parmesan cheese for garnish

Salt to taste

In a large stock pot bring the water, tomatoes, spinach, bouillon, and seasonings to boil.
Turn heat down to a low rolling boil and add tortellini.

Cook the tortellini to manufacturer's instructions. (till desired tenderness)

Sprinkle each serving with Parmesan cheese.

I made this last night and we didn't have any spinach and it still turned out fabulous!!

Oven-Baked Caramel French Toast

Hi Everyone. So I found this recipe on All Recipes and it turned out wonderful! We usually do a big conference breakfast complete with cinnamon rolls but this might win over this year! We love breakfast for dinner so if you really want to treat your family, mix it up early Sunday morning and bake it when you get home from church! MMMMMM! Oh yeah, and I refrigerated the leftovers and warmed them up the next day and they tasted fine!

• 1 cup brown sugar
• 1/2 cup butter
• 2 tablespoons light corn syrup
• 1 cup chopped pecans, divided
• 12 slices French or Italian-style bread
• 6 eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• Caramel Sauce
• 1/2 cup brown sugar
• 1/4 cup butter
• 1 tablespoon light corn syrup

Directions

1. In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
2. Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
3. Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
4. The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
5. To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

I made some alterations. Don't layer the bread. Just stuff as many as you can (squish them together) in the pan and then pour your egg mixture over. This way all sides of the bread are covered. Also, I put the sauce on about 1 1/2 hours before serving and it was fine. You can put the pan in the oven to keep it warm. Enjoy!

What's Your Favorite?

We're having some serious dinner crisis' at our house. I'm simply tired of cooking and need some new meal ideas. I thought if we all shared one of our family's favorite meals we could come up with a pretty good list of yummy choices. I'm going to say tacos and spaghetti don't count unless you have a killer recipe. I added a couple things that we like. Also, if you have any resources you go to for recipes please leave a comment or e-mail me and I'll add them to a sidebar. Thanks for your input, I can't wait to try something new!

Chicken Pillows

Filling:
8 0z cream cheese
3 TBSP butter
2 cups chopped cooked chicken
1 cup shredded cheddar cheese
1 small onion chopped or a few green onions
1 can cream of chicken soup
salt a pepper to taste
optional (olives, mushrooms, green pepper, seasoning salt, garlic powder.
1 pkg refrigerator crescent rolls or 1 batch dough

Dough:
1 TBSP yeast dissolved in 1/2 cup warm water.
3 TBSP sugar
1 cup milk
1/2 cup shortening
1 egg
3 cups flour
1 tsp salt

Mix filling together and set aside. Open can of rolls or roll out dough and cut into triangles. Place a couple teaspoons of filling on each piece of dough. fold dough together and seal the edges by pinching together. Bake at 375 for 15 - 20 minutes. If you have filling leftover, heat it up and pour over top of pillows before serving.

Roast Chicken Rotisserie Style

This Chicken works great for Sundays (as long as you remember to put it in the oven before you leave)

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

In a small bowl, mix salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion in cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hrs.

Heat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F. let the chickens stand 10 minutes before carving.

This chicken has the best flavor and is really easy, you just have to plan ahead. I've cut the recipe in half and just did one chicken and it works great. If you don't like dark meat or are intimidated by a whole bird like I was, this would probably work great on split breasts or other pieces. Just reduce the cooking time.

Ricotta Berry Muffins

I made these last night and thought they were really tasty so I thought I would post them for you to try. I like that there is Ricotta in it so there is more protein in the treat. They taste almost cake like.

Ricotta Berry Muffins

Ingredients
3/4 cup Ricotta cheese room temperature
2 cups Flour
2 large Eggs room temperature
2 teaspoon Baking powder
1/2 teaspoon Vanilla
1/4 teaspoon Baking soda
4 ounce Unsalted butter melted and cooled
1/2 teaspoon Salt
2/3 cup Sugar
1 1/3 cups Blueberries
1 lime Zest finely grated (I used a lemon)

Instructions for Ricotta Berry Muffins
Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400.

Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter.

Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drain and add.

Divide batter evenly among muffin cups and bake 20-25 min. Cool.

Chicken Italiano

Appetizers are a favorite of mine to make so you'll see mostly that from me... anyway, here's a really easy one and so delicious!

INGREDIENTS:

• 18 Wonton wrappers • 1/2 cup Red pepper, finely chopped • 1/2 cup Green onion, finely chopped • 2 tsp. Olive oil • 2 cups Cooked chicken, finely chopped • 1/3 cup Mayonnaise • 2 tbsp. Parmesan cheese • 1/2 tsp. Garlic powder • 1/2 tsp. Onion powder • 1/2 tsp. Basil • 1/2 tsp. Oregano • Salt & pepper to taste • Non-stick cooking spray

DIRECTIONS:

1. Preheat oven to 400°F. Spray muffin pan cavities with non-stick cooking spray.

2. Press wonton wrappers into cavities.

3. In small skillet, cook red pepper and green onion in olive oil until soft, about 5 minutes.

4. Meanwhile, combine chicken, mayonnaise, cheese and seasonings

5. Stir in cooked vegetables.

6. Spoon 3 tbsp. filling into each wonton cup.

7. Bake 7-8 minutes.

8. Serve hot or at room temperature. Makes enough for 18 servings.

Tis the season for Pie

This is the time of year I have no guilt eating pie. This is our favorite and so easy!

Pumpkin pie (1 pie)
1 Can pumpkin
1 (4oz) condensed milk ( I used the whole can they come in 6oz or 8oz)
2 eggs
1 tsp cinnamon
½ tsp GINGER
½ tsp nutmeg
½ tsp salt

Add all ingreditent and mix well, pour in pie crust.
Bake 425 for 15 mins reduce heat to 350 degrees back for 35-40 mins.

I like to make my own crust, this is a not fail crust. It makes 2 or cut in half if you only need one.
Pie Crust (2)
2 c flour
1 tsp salt
1 c shortening
½ c water

Put flour, salt and shortening in bowl, use a fork for pastry cutter and cut up the first ingredints. Once it looks like a crumbled mess add slowly the water and mix until you form your dough. The less you work with it the lighter your crust. Roll in a ball and cover with saran wrap and put in fridge for at least 30 mins to chill then roll for pie.

AN EMPTY JAR DOES NOT FILL EMPTY TUMMIES!

WE NEED OUR COMFORT FOODS IN TIMES OF STRESS!

My mother in law passed this on to me and I thought I would post it.

If you have some empty jars around your house, try this.

It does not require any investment in a canner.

Dry Canning in your OVEN

From Wanda Lewis of Mt. Airy, NC, by Michelle Lewis, Kernersville, NC
“I have used it and have eaten 8 year old Oreos, Lucky Charms [Cereal] etc and was I was amazed at the freshness!”[LDS Bishop’s Storehouse handout, Greensboro, NC]

These items have a ten year shelf life if stored in a cool, dry, dark place.

Foods Suitable for 225 degree Dry Canning:

Saltine Crackers Macaroni & cheese dinners Raisins
Ritz Crackers Hamburger Helper Pasta, egg noodles
Cheeze-it crackers Graham crackers Oreos
Grits All dried beans (except Pintos) dry bananas slices
Cereals Plain Cornmeal Plain white flour
Rice Cookies Goldfish crackers
Nilla Wafers Snacks, Rice-a-Roni Instant Potatoes
Oatmeal Nuts, salted or unsalted (anything you can think of!)

For kits like Mac ‘n Cheese, dry instant dinners, Top Ramen, cut the name and directions off the box and place inside the jar. Pour pasta in first. Set seasoning packet or dry cheese on top inside the jar. Seal according to directions below.

Time Table
Pints: 20 minutes
Quarts: 30 Minutes
Half Gallons: 45 minutes

Directions

• Clean jars in a dishwasher. They must be completely dry – NO moisture!
• Fill clean, dry jars to ½ inch from the top with product above.
• Place lids and bands on the jars but DO NOT tighten.
• Use center rack to avoid scorching contents. Do NOT place on bottom rack.
• Place the jars in a COLD OVEN. BE SURE THE JARS DO NOT TOUCH!
• Set oven to 225 degrees. Begin timing when the oven reaches set temperature.
• Prepare a cooling area by placing a large bath towel folded in half on a counter top away from air conditioning vents; use light dish towels to cover jars from drafts that can cause cracking. Process using above time table.
• Use canning lifter tool to remove 1 by 1 from the oven & set on towel to cool.
• Use a hand towel to tighten each ring & prevent burning your hands.
• When you hear a “Pop,” it means a jar has sealed.
• When cool, an old test is to tap the top of each jar lid lightly with your fingernail to test seal. If a lid is not depressed or sound is “thud,” it did not seal. Re-process this jar. Inspect each jar visually for sealing. If raised in the middle, that jar did not seal. When completely cool, return to box for storage.

Sweet Corn Tamale Cakes

This is a yummy appetizer that the recipe is always asked for... it's a long one but well worth it!! Sorry the picture is so huge, and sorry I'm not gonna edit, it was a copy from an email... enjoy!

SWEET CORN TAMALE CAKES LIKE CHEESECAKE FACTORY

SALSA VERDE:2 tomatillos, chopped (remove papery thin layer) 1 4-ounce can mild green chilies 1 green onion 2 tablespoons fresh cilantro 1 1/4 teaspoons granulated sugar 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/8 teaspoon ground black pepper

SOUTHWESTERN SAUCE:1/2 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon water3/4 teaspoon granulated sugar1/2 teaspoon chili powder1/4 teaspoon paprika1/8 teaspoon cayenne pepper1/8 teaspoon onion powderdash saltdash garlic powder

TOMATO SALSA:1 medium tomato 1 tablespoon minced Spanish onion 1 tablespoon fresh cilantro, minced1/4 teaspoon lime juice1/2 small fresh jalapeno, minced dash salt dash ground black pepper

CAKES:1 1/2 cups frozen sweet corn1/2 cup (1 stick) butter, softened3 tablespoons granulated sugar1/8 teaspoon salt1/2 cup corn masa (corn flour)2 tablespoons all-purpose flour

GARNISH:1/4 cup sour cream1/2 avocado, chopped2 tablespoons fresh cilantro, coarsely chopped
Prepare salsa verde by combining all ingredients (tomatillos, green chilies, green onion, cilantro, sugar, cumin, salt, and pepper) in a food processor on high speed. Cover and chill.
Prepare tomato salsa by combining all ingredients (diced tomato, onion, cilantro, lime juice, jalapeno, salt, and pepper) in a small bowl. Cover and chill.
Prepare southwestern sauce by combining all ingredients (mayonnaise, vinegar, water, sugar, chili powder, paprika, cayenne, onion powder, salt, and garlic powder) in a small bowl. Cover and chill.
Preheat oven to 400 degrees.
Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it's coarsely pureed. Combine pureed corn with softened butter, sugar, and salt. Blend well with electric mixer until smooth. Add masa and flour and blend well. Mix in the remaining 1/2 cup of frozen corn kernels by hand.
Measure 1/2 cup portions of the mixture and form it into 3-inch wide patties with your hands. arrange the patties on a baking sheet and bake for 25 to 30 minutes or until the cakes are browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 to 7 minutes or until other side is browned.
While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat up your plate in the oven for a bit to help warm the sauce). You'll need to use enough salsa verde to coat the entire plate -- it should be about 1/4-inch deep. Arrange the tamale cakes side-by-side on the salsa verde. Spoon a dollop of sour cream onto each tamale cake. Drizzle the southwestern sauce over the cakes in a criss-cross patter (use a squirt bottle if you've got one). Spoon some tomato salsa over the cakes, followed by the chopped avocado. Finish off the plate by sprinkling the coarsely chopped cilantro leaves over the top.
Servings: 4

Chicken Tortilla Soup

1 medium yellow onion chopped
2 teaspoons fresh garlic minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 oz can tomato puree
1 teaspoon finely minced jalapeno pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 lb cooked chicken, cubed or pulled
1 cup cream
1/4 cup non fat sour cream
8 oz processed cheese, 1 inch cubes
tortilla chips
fresh cilantro roughly chopped (optional)

Directions: Saute oil, garlic and onions in large pan or Dutch oven until soft.
Add ingredients 4 - 13. Bring to low boil, then reduce heat and simmer 20 minutes.
Thoroughly mix flour and water , then wisk into soup. Bring to low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in sour cream and cheese (more or less of each, depending on taste) Ensure 165 degree serving temp. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with fresh cilantro if desired.
This is my absolute favorite soup.