Tuesday, December 21, 2010

Baked Potato Soup

One of my favorite things this time of year is SOUPS!!!
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This one is SUPER SUPER yummy if you are in the mood for a potato soup!
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Lemme know what you think!

4 Lrg baking potatoes
2/3 cup butter
2/3 cup flour
6 c. milk
¾ tsp salt
¾ tsp pepper
4 green onions, chopped
12 slices bacon, cooked and crumbled (I use precooked)
1 ¼ c. shredded cheese
  1 8 oz sour cream
1 heaping tsp chicken bouillion

Wash potatoes and bake 400 degrees for one hour or until done. Cool. Cut potatoes in ½ inch cubes, leaving skin on. Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 min, stirring. Gradually add milk. Cook over med heat stirring until thick and bubbly. Add potatoes, salt, pepper, green onions, bacon, cheese, and chicken base. Cook thoroughly until heated. Stir in sour cream. Add extra milk if desired. Garnish with additional bacon and cheese. 10 cups.

Friday, December 10, 2010

Zupas Wisconsin Cauliflower Soup---YUMMY

Are you in the mood for soups?!?
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I LOVE soup and the colder it is outside, the YUMMIER it sounds!
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For anyone who has tried Zupas Wisconsin Cauliflower, this is a pretty close replica! My entire family ate it not knowing it was an entire head of cauliflower! Yeah for me! 
Hope you all like it too!
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Happy Cooking!

Wisconsin Cauliflower Soup

4 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I just used regular mustard and it was fine)
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Tuesday, December 7, 2010

Raspberry Coconut Bars

I was in the mood for something sweet yesterday
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This was in my "Gotta try before Christmas" I whipped them up!
To me they were similar to magic cookie bars, but having the raspberry with the chocolate was even yummier...and I love my magic cookie bars :)
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This recipe is start to finish in 30 minutes so great for a quick throw together that doesn't look or taste fast!
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Start with a basic graham cracker crumb and butter 13x9 crust
After pressing into the pan, sprinkle coconut in a thick layer over top. Then drizzle an entire can of sweetened condensed milk.
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Then bake it for about 20 minutes until it looks THIS good!
Throw it outside or in the fridge till cooled all the way.
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Then spread a jar of raspberry jam over top and sprinkle with nuts of choice. I used pecans here!
Then drizzle melted chocolate and melted white chocolate over the top to make em pretty!
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These turned out very pretty and SUPER YUMMY!
Happy Baking!

Raspberry Coconut Bars
1 2/3 C graham cracker crumbs
1/2 C Butter; melted (1 stick)
2 2/3 C coconut
1 can sweetened condensed milk
1 C raspberry jam
1/3 C nuts
1/2 C chocolate chips
1/2 C white chocolate chips

In small bowl combine crumbs and melted butter. Press into well greased 13x9 pan. Sprinkle with coconut; drizzle with SC milk. Bake at 350 for 20-25 minutes or until brown. Cool completely on wire rack. Spread jam over crust. Sprinkle with nuts. Melt chocolates one at a time, then drizzle over top. Cut into bars. Then refrigerate for half hour until chocolate is set.

Monday, November 22, 2010

Amanda's Sweet Potato Casserole

Just in case you are in charge of bring the sweet potatoes this year, I wanted to post this recipe that has been a HIT since the very first time I made it.
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Not super healthy but yeah...if you add marshmellows to veggies you aren't going for health anyway right?
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It has it all...butter, marshmellows (melted not crispy on top. Gag), pecans, coconut, cinnaman and nutmeg....MMMMM I can hardly wait!
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I hope you try it out and I hope you LOVE It as much as we all do!

Amanda's Sweet Potato Casserole

4C canned sweet potatoes (2 large cans)
2C sugar
4 beaten eggs
1/2 C melted butter
1 can evap milk
1 tsp cinnamon
1 tsp nutmeg
2C mini marshmellows
1C coconut

Put potatoes in casserole dish and cut into small bite peices. Mix all else and carefully stir together in casserole dish.

1 1/2 C crushed cornflakes
1/2 C brown sugar
1 stick butter
1 C chopped pecans

Mix topping together and spread over potato mix.
Bake at 350 for about 45 mins or until all brown and bubbly!

Wednesday, October 20, 2010

Race Car Treats

So this week is the pinewood derby for my boy scouts. I volunteered to make the treat after I found this ADORABLE idea on another blog a while ago!
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These were super easy and PERFECT for any car theme! I am thinking birthday parties in our future!
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Don't you think they are DARLING? I was very happy with the results! 
I started by throwing some plain vanilla frosting in a baggie and added a tip
Then break apart two Oreo cookies and add a dab of frosting to the middle
Squish em on both sides of a twinkie and...
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SUPER cute and SUPER easy!
Hope you have a great occasion for these darling babies!
Happy Baking!!

Thursday, October 14, 2010

Super Yummy Broccoli Cheese Soup

One of my favorite parts of the seasons changing to fall is the change in menu.
I LOVE LOVE soups!!
I was craving cheddar broccoli and tried this new recipe. It kicked butt on my old everyway including calories but was OH SO worth it!
You gotta try it!

Start with butter and flour to make a roux
Whisk away!
Then add some chicken broth
And a little milk! :)
Then add a TON of chopped broccoli!
Then add Velveeta and real shredded cheese
Steam the broccoli for a few mins!
Let the soup simmer for about ten minutes! Oh it starts to smell super good about now :)
Toss in the cooked broccoli and get ready to feast
Yeah I couldn't wait to dig in to take a you get to see the bottom of my bowl!
It was SERIOUSLY that good!
A pot full of yummy soupy goodness! MMMMMMMMMMMM
Let me know what ya think!! :)
Happy Cooking!

Broccoli Cheese Soup
3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese


1.Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.

2.Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.

3.Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Monday, October 11, 2010

Almond Chicken, Broccoli & Rice

I was in the mood for something easy and yummy...and most of all NEW
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I came across this recipe and thought I would give it a shot. We were all pleasantly surprised with how good it I am passing it on to all of you!
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Start by cutting your chicken into portion sized peices!
It doesn't call for very many ingredients...but here are a few of them!
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Zesty Italian Dressing, Instant Rice and Chicken Broth
Cut up some broccoli in bite size peices!
Then cook your chicken in a few TBS of italian dressing
Cook till its brown on each side. Then cover and cook with some broth!
After the chicken is cooked all the way, take it out and keep warm.
Add the broccoli and nuts
Cook for about 3 minutes
Set aside for about 7 minutes until rice absorbs all of the liquid. Add chicken back in and serve!
So yummy! We sure hope you like it as much as we did!
Happy Cooking!


Almond Chicken, Broccoli & Rice
1 pound chicken breast
1/2 C italian dressing
1 1/4 C chicken broth
1/2 tsp garlic powder
2C broccoli
1C white instant rice
1/4 C toasted almonds

Cook chicken in 2 TBS dressing, about 4 mins each side. Stir broth, garlic and dressing. Boil; cover; simmer 5 minutes till chicken is done. Remove & keep warm. Add broccoli; cook uncovered 3 minutes. Stir in rice & 3 Tbs nuts. Remove from hear; cover. Stand 7 mins. Serve chicken over rice and sprinkle with nuts!

Saturday, September 18, 2010

Peach Cheesecake

With all the peaches I have been canning lately, I decided I wanted to try a few new peach recipes. Today I went with a new recipe for peach cheesecake...gotta say NO one was disappointed!
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Doesn't it look yummy?!?
I started with some Bisquick, milk and a box of pudding!
Whip it until totally blended!
So I baked this in a pie pan and I wouldn't suggest kinda bubbled over in my oven :(
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So use a 8x8 and butter or grease it, then put the bisquick mixture in the bottom.
It is REALLY sticky so beware...eventually it does cooperate though!
Then pour a 15 oz can or equivalent into a bowl, juice and all.
Slice into bite size peices and save juice!
Then using a strainer spoon place peaches over bisquick mixture
Then in a kitchen aid blend some cream cheese and sugar
Then make a cinnamon and sugar mix for the top
Then sprinkle over the top of the cheesecake!
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Then bake away!
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This bakes for about 30 mins then is GREAT hot or cold
Our family and friends inhaled it in about ten minutes tops!
 I would suggest doubling it! hehe
Let me know what you think!

Peach Cheesecake
3/4 cup baking mix like Bisquick
1 (1.5 ounce) package instant vanilla pudding mix
1/2 cup milk
3 tablespoons butter, softened
1 egg
1 (15 ounce) can canned peaches - drained with 3 tablespoons juice reserved
8 ounces cream cheese
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Beat the baking mix, vanilla pudding mix, milk, butter, and egg together with an electric mixer in a bowl for 2 minutes; pour into the buttered dish. Chop the peaches and scatter over the mixture.

Beat the cream cheese, 1/2 cup sugar, and reserved peach juice together in a bowl; pour over the peaches. Stir together the 1 tablespoon sugar and cinnamon in a small bowl; sprinkle over the cream cheese mixture.

Bake in the preheated oven until set in the center, 30 to 35 minutes

Monday, September 13, 2010

September & Peaches

September is one of my most favorite times of the year. Kids get excited to start school, all their sports games and concerts start, you get to enjoy the weather of warm sun with a cool breeze and in our house we start listening to Christmas music!
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The other joy of September for me is canning. I don't have a clue why I love it as much as I do, but I guess it just gives me such a sense of accomplishment to see all those jars of homemade lovin sitting on top of my counter at the end of the day. Listening to the lids seal and pop makes me smile.
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One of my most favorite things to can are peaches! I have already done Raspberry Peach Jam (I'll do another post on that one!) so today I did peach pie filling and frozen peaches in syrup. I can't even tell you how yummy the pie filling makes my house smell.
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I have a few peach tricks up my sleeve so I wanted to do a post and share!
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First off, I pick my peaches and put them into several brown paper bags for 2-3 days. This is a must for the way I do peaches. Something about that brown bag makes their juices plentiful and they ripen and soften in those 2-3 days.
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For today, I filled up my small sink with water to make sure they were all clean and bug free before I started!
The #1 reason to LOVE the brown bag way is they do NOT need to be blanched.
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Blanching is a great method for a lot of fruits and veggies, but with peaches I HATE IT. I think you loose TONS of the sweetness and juices as they boil out. If that is your favorite way, it still works, for me, we use the brown bag and then cut em in half like this!
The peaches will be perfectly ripe and without any water or trouble the skin will peel right off
If I have a peach that is being a little tricky, I will use either a pearing knife or my avocado peeler to help it along, then slice the peach.
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 I get 4 slices out of each half
Then just keep going until all those yummy peaches are in slices!

Now its time to make the filling!
You need sugar, water, cinnamon, nutmeg, lemon juice and cornstarch
Bring to a slow boil and whisk so cornstarch isn't clumpy
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Then add those peaches!
Then boil  for about 5 minutes or until thick!
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The smell of this is SO divine!
Then put your filling in jars and water bath 30 minutes after boiling!

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Isn't that a beautiful sight?!?

 This goes super yummy with pie obviously but I LOVE it over cheesecake! Ooo or pancakes, waffles... Hope it inspires you! ;)

Canned Peach Pie Filling
5 Cups sliced peaches
1/4 tsp nutmeg
1/4 tsp cinnamon
1/4 C water
3/4 C sugar
2 Tbs lemon juice
3 Tbs cornstarch

Mix all but peaches in pot and bring to a slow boil. Add peaches and simmer 5 mins or until thickened. Pour into mason jars. Water bath 30 minutes! Each recipe makes about 2 pints or 1 quart.

***In photos above I tripled the recipe***