Thursday, November 20, 2008

Soups On

Around this time of year I love to make soup. Here are a few of my favorites.

Butternut Squash Soup

I know this sounds like old people food but it really is delicious.

1/2 chopped onion
1/4 c butter or margarine
saute together
6 C. butternut squash cubed
3 C. apple juice
1 C water
1 t chicken bullion
1/2 t salt
1/2 t dried marjoram (this is one of those spices in your rack that you don't know what to do with)
1/4 t pepper
1/12 t. cayenne pepper (that is not a typo, you really just need a tiny bit)
Boil for 20 minutes or until squash is soft.
Puree with a mixer
1/2 of a brick of cream cheese
heat through
Garnish with swiss cheese and croutons


To anyone who knows Italian, I'm sure this is not real minestrone, but that is what I call it. Sorry for the blasphemy.

1 lb italian sausage or hamburger
if hamburger I add a lot of garlic salt and italian seasoning while I cook it.
drain grease
1 lg. can of V8
1 can green beans- drained
1 can corn- drained
1 can stewed tomatoes
1 can kidney beans- drained
1 C. cooked carrots
1 onion chopped
2 cloves of garlic minced
Italian seasoning, pepper and garlic salt to taste
Combine all and simmer for about 1/2 hour to soften the onion
Just before serving add 2 C cooked pasta, so they don't get soggy . I use penne or macaroni.

So yummy with garlic bread.


1 Lb hamburger
brown and drain grease
Combine with:
2 cans of stewed tomatoes
2 cans kidney beans - drained
1 chopped onion
1t chili powder
1t basil
1/4 t garlic salt
1/2 c ketchup
Simmer until onion is soft, about 1/2 hour
I serve this with corn bread

My Chicken Tortilla Soup

I combined a couple recipes and catered it to our taste. I'm not sure if I should consider it my own but I feel fancy when I do.

1-2 chicken breasts cooked and shredded
1 can stewed tomatoes- do not drain
1 can chicken broth
1- 4 oz can green chilis
1-10 oz. can green enchilada sauce
1 can corn- drained
2 cups water
1 chopped onion
2 cloves garlic minced
3 T. lime juice or garnish with lime slices
1t chili powder
1 t cumin
1/4 t salt
1/4 t pepper
1 can black beans-drained
combine and cook in you your crock pot for 4-6 hours on low
Add beans about 1 hr before serving

Garnish with :
tortilla chips
sour cream
Lime slices if not added already

Sunday, November 9, 2008

Instant Pancake Mix

This is a mix that you can store and use when you want. Just add the wet ingredients when you are ready for pancakes, then store the dry stuff for later.

Instant Pancake Mix:

6 Cups All purpose Flour
1 1/2 tsp. baking soda
3 tsp. baking powder
1 Tbsp. kosher salt
2 Tbsp. Sugar

Wet stuff (use 2 cups dry mix):

2 egss, seperated
2 Cups buttermilk
4 tbsp. melted butter


-for the mix:
Combine all of the ingredients for the mix and store in an airtight container. Shake well to mix.

-for the pancakes:
whisk together the egg whites and buttermilk in a small bowl. In another bowl whisk the egg yolks and the melter butter together. Combine the buttermilk mixture with the egg yolk mixture until well combined. Pour into 2 cups of the pancake mix. Whisk together until just combined. Cook on a hot griddle. (recipe by Alton Brown)

Wednesday, November 5, 2008


I am probably outing myself on what a bad cook I am but if I can save one person from ruining their dinner, it will be worth it.
Did you know that you can KILL yeast??? Obviously I didn't. My recipe said to soak the yeast in warm water. I guess I made my water too hot, there for "killing the yeast"- as my mom told me. So if you didn't know already, when it says warm, it means warm, not at all on the hotish side.
We live and learn.

Tuesday, November 4, 2008

Ruth's Chris [Sweet Potatoes]

Thanks to Jeff & Carly, we have been introduced to Ruth's Chris Steakhouse. YUMMY! Since I like to pull copycat recipes from the internet, I thought I would search out the tasty sweet potato recipe for the holiday season. Along with the recipe, I also found a helpful video for those like me that need the extra help.

Ruth's Chris special sweet potato casserole

Makes 12 servings

1 cup brown sugar

1/3 cup flour

1 cup chopped nuts (pecans preferred)

1/3 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture
3 cups mashed sweet potatoes

1 cup sugar

½ teaspoon salt

1 teaspoon vanilla

2 eggs, well beaten

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a medium-size casserole dish with nonstick spray.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer to increase the fluffiness of the sweet potato mixture.
Pour mixture into the baking dish. Bake for 30 minutes. (At this point, dish can be covered and refrigerated.)
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy.

Does anyone have a food dehydrator? If you do and wouldn't mind letting me borrow it, I would really appreciate it.