Friday, December 5, 2014

Turkey Pot Pie Soup

4 1/2 c. chicken broth
2 c. potatoes, peeled and cubed
1 onion, chopped
4 c. frozen mixed vegetables, not defrosted
3-4 c. cooked turkey, chopped
1 1/4 tsp. thyme
salt and pepper to taste
1 1/2 c. milk
3 Tbsp. cornstarch

In a large pot, add the chicken broth, potatoes and onions. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.

Stir in frozen vegetables, breaking up the frozen pieces, if necessary. Add the turkey, thyme, salt and pepper. Bring back to a boil, reduce heat and cover. Simmer for 5 minutes.

In a separate small bowl, add cornstarch. Gradually add milk, stirring with a whisk, until well blended. Keep mixing until the cornstarch is completely dissolved.

Increase the soup heat to medium. Stir in milk/cornstarch mixture. Continue to cook, uncovered, for about 5 minutes, to thicken. Stir often. If it starts to boil, turn heat down to simmer.

Serve hot. With biscuits.

Here's a link to the recipe I adapted:

Wednesday, October 29, 2014

Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3/4 c. pumpkin puree
1/4 c. vegetable oil
2 tsp. vanilla

Preheat oven to 350 F.

In a medium sized bowl, sift together the flour, sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

In a large bowl, beat together the eggs, pumpkin, oil, and vanilla.

Fold in the dry ingredients to the dry ingredients until just blended. Do not overmix.

Spoon into 12 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Here's a link to the recipe I used:

Wednesday, October 22, 2014

Pumpkin Snickerdoodles

6 Tbsp. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/4 c. pumpkin puree
2 eggs
2 1/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. nutmeg

Preheat oven to 325 F.

Line a baking sheet (or two) with parchment paper.

In a large bowl, cream together the butter, sugars, and pumpkin with an electric mixer. Add in the eggs one at a time, mixing between each one.

In a separate bowl, mix together the flour, tartar, and baking soda.

Slowly stir in the dry ingredients into the creamed butter mixture. Stir until just combined.

In a small bowl, combine the sugar, cinnamon, and nutmeg.

Scoop out dough by the tablespoon. Roll into balls. Roll in the cinnamon mix one at a time. Place on baking sheet. Makes about 18-24, depending on how big you make them.

Bake for 10-12 minutes. Let cool a few minutes on the baking sheet before removing to a cooling rack.

Here's a link to the original recipe I adapted:

Wednesday, October 8, 2014

Cranberry Jam

Cooking the berries
12 oz. bag of fresh cranberries
1 c. sugar
juice of 1 lemon
1 c. water

Place all ingredients in a heavy saucepan over medium heat, stirring occasionally, until it comes to a boil.

Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes.

Using the sieve
Using a mesh sieve, force the jam through into a bowl, using a heavy spoon or potato masher. Discard any skin or seeds left in the sieve.
Jam in the background

Let the jam cool. Serve or store in an airtight container.

Homemade Butter

Whipped cream stage
1 pint heavy cream
1/2 tsp. salt (optional)

Pour the heavy cream into a jar with a tight lid. Shake the jar back and forth for 10-20 minutes, or when yellow clumps start to form. Add in some salt if you want it at this point, and shake a minute longer. There will still be some liquid left, which is normal. If you don't use the butter right away, strain off the liquid and store in an airtight container.

Homemade butter
If you don't want to shake a jar for 20 minutes, there's always the electric mixer. Still takes about the same amount of time. The cream will first turn into whipped cream, and then the clumps will start forming and the liquid will start separating out.

It was pretty fun to make homemade butter. And it tastes great!

Friday, September 12, 2014

Crock Pot Pork Chops

2 medium sized pork chops
salt and pepper
1 tsp. garlic powder
3 c. chicken stock
1 tsp. Worcestershire sauce
1 Tbsp. cider vinegar
1 Tbsp. brown sugar
1/2 tsp. dried basil
1- 2 tsp. corn starch

Add all ingredients to the crock pot. Cook on high 6-8 hours. I turned the pork chops over after they'd been cooking 3 hours. I served the pork chops over hot cooked rice. Definitely a keeper.

Saturday, June 21, 2014

Almond Poppy Seed Bread

Crisco, for greasing
2 c. flour
3 Tbsp. poppy seeds
1/2 tsp. salt
1 1/2 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 c. olive oil
2 eggs, lightly beaten
1 tsp. vanilla
3 tsp. almond extract

Preheat oven to 350 F.

Grease a bread loaf pan. Set aside.

In a large bowl, combine the flour, poppy seeds, salt, and baking powder.

In a separate bowl, combine the sugar, milk, oil, eggs, vanilla, and almond. Whisk. Mix the wet ingredients into the dry until just combined. Do not overmix.

Pour into prepared bread pan. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean.

Let cool on a cooling rack.

Here's a link to the recipe I adapted:

Tuesday, May 20, 2014

Potato Cauliflower Cheese Casserole

Cooking spray
3-4 medium potatoes, diced
1/2 head of cauliflower, chopped into bite sized pieces
salt and pepper, to taste
2 Tbsp. cilantro, chopped
1 onion, chopped
2 c. cheddar cheese, shredded, more for sprinkling on top
2 c. sour cream (I used lite)
6 slices of bacon, cooked and chopped

Preheat oven to 350 F.

 Grease a baking dish with cooking spray. Set aside.

Boil potatoes for 10-15 minutes, or until they are soft. Drain. At the same time, boil the cauliflower for 7-10 minutes. Drain. Mix the potatoes and cauliflower together in the greased baking dish. Season with salt and pepper, and sprinkle with cilantro.

Cook the onion for 3-5 minutes over medium heat. Add to the baking dish. Toss.

Combine the cheese and sour cream in a dish. Spoon over the potato and cauliflower mixture. Stir to combine it all together.

Bake for 20 minutes. Sprinkle a layer of cheddar over the top. Bake for an additional 3-5 minutes. When it's done, sprinkle the cooked bacon over the top. Serve hot.

I made it with the bacon in the casserole and baked it, but I was sorely disappointed. Nice crispy bacon on the top would have been much better. That is how I will make it in the future.

Here's a link to the recipe I adapted:

Monday, May 5, 2014

Pasta with Asparagus and Balsamic Vinegar

1 lb. asparagus, cut into 1 inch pieces
olive oil
salt & pepper to taste
1 lb. pasta
1/2 c. balsamic vinegar
1 tsp. brown sugar
4 Tbsp. butter, cut into pieces
1/3 c. Parmesan, plus more for serving

Preheat oven to 400 F.

Line a baking pan with aluminum foil. In a medium sized bowl, toss the asparagus pieces with a little olive oil, salt, and pepper. Move to the prepared baking sheet. Bake for 10 minutes.

Cook the pasta according to package directions. Drain. Return to cooking pot.

While the pasta is cooking and the asparagus is baking, simmer the balsamic vinegar over medium heat for 5-7 minutes, until it has reduced a little. Add in the brown sugar and a little more black pepper.

When the pasta is returned to the cooking pot, add in the butter. Pour the vinegar mixture over, then toss. Add in the baked asparagus and parmesan. You can add a little more salt if you desire. Toss again. Serve hot, with additional parmesan to each serving.

This recipe is quick, easy, and tasty!

Here's a link to the recipe I used:

Monday, April 28, 2014

Peanut Butter Balls

*Plan ahead... needs to chill
Peanut Butter Balls!

1 2/3 c. creamy peanut butter
8 oz. honey
1/3 c. raisins
1/3 c. sunflower seeds
2/3 c. instant powdered milk

Mix all the ingredients together in a large bowl. Shape into balls. Line them on a baking tray or dish. Chill in the fridge an hour or two before serving.

Super easy recipe. I used to eat these all the time when I was a kid. The recipe easily makes 2 dozen.