French Cheddar Soup

February 17, 2015 Leave a Comment

 

French Cheddar Soup

French Cheddar Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 French Cheddar Soup Recipe

 

French Cheddar Soup

1 small onion

1 green bell pepper

2 stalks celery

2 carrots

3 cups shredded cheddar cheese

4 Tbsp. butter

4 Tbsp. flour

3 Tbsp. sherry

4 cups Kitchen Basic chicken broth

2 cups milk

Salt and pepper

Fresh parsley

 

Finely chop the onion, green pepper, celery and carrots.  Grate the cheese.

Heat the butter in a soup pot.  Sauté the vegetables on medium for 10 minutes, stirring frequently.  Remove the pot from the heat and allow to cool slightly.

Shake the flours over the mixture.  Pour in the sherry and chicken broth.  Bring the mixture to a boil, stirring constantly.  Add the cheese and stir until it melts.  Drizzle in the milk, stirring all the time.  Turn the heat to very low; cover, and heat the soup thoroughly for about 10 minutes; DO NOT LET IT BOIL.

Chop the parsley.  Salt and pepper the soup to taste.  Ladle the soup into bowls, garnish with the parsley and serve.          6 servings

 

(Recipe for French Cheddar Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Sugar-Free Chocolate Cream Puffs

February 15, 2015 Leave a Comment
Sugar-Free Chocolate Cream Puffs

Sugar-Free Chocolate Cream Puffs

 

This recipe, Sugar-Free Chocolate Cream Puffs is from Diabetic Connect.   Desserts and sweets can be a challenge when living with diabetes.   Why don’t you try these puffs?

 

Sugar-Free Chocolate Cream Puffs Recipe

 

Sugar-Free Chocolate Cream Puffs

Cream Puff Ingredients:

1 cup water

½ cup margarine or butter

1 cup flour

4 large eggs

Filling Ingredients:

1 cup heavy or whipping cream

1 Tbsp. unsweetened cocoa

1 package (4 servings) chocolate flavor sugar-free instant pudding and pie filling

1 ¼ cup 2% milk

 

Preheat oven to 400 F.

To prepare cream puffs, heat water and margarine until margarine melts and mixture boils.  Remove saucepan from heat.  Add flour all at once.  With a wooden spoon, stir vigorously until mixture leaves side of pan and forms a ball.  Add eggs, ONE AT A TIME, beating well with wooden spoon after each addition until batter is a smooth and satiny.  Drop batter by tablespoonfuls onto greased cookie sheet, making 12 mounds.

Bake 30 to 40 minutes until golden brown.  Turn off oven.  Let puffs remain in oven 15 minutes.  Cool on wire rack.

While cooling, prepare filling.  In a small bowl, with mixer at medium speed, beat cream and unsweetened cocoa until stiff peaks form; set aside.  In a large bowl, prepare pudding as directed on package, using only 1 ¼ cups of milk.  Using a rubber spatula, gently fold whipped cream into chocolate pudding.

To assemble, carefully slice cream puffs in half.  Remove loose, uncooked batter.  Fill puffs with whipped cream, replace tops.  Refrigerate until served.

 

(Recipe for Sugar-Free Chocolate Cream Puffs came from Diabetic Connect, 2015)

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Ginger-Chutney Shrimp Stir-Fry

February 9, 2015 Leave a Comment
Ginger-Chutney Shrimp Stir-Fry

Ginger-Chutney Shrimp Stir-Fry

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this recipe a lot when I was juggling college, work and a growing family.  It tastes like you spent a lot of time making it, yet only takes minutes to pull together.

Sally Sibthorpe                                                                 Shelby Township, Michigan

 

Ginger-Chutney Shrimp Stir-Fry Recipe

 

Ginger-Chutney Shrimp Stir-Fry

2 Tbsp. peanut oil

1 lb. uncooked medium shrimp, peeled and deveined, tails removed

1 Tbsp. minced fresh gingerroot

3 cups frozen pepper and onion stir-fry blend, thawed

¾ cup mango chutney

2 Tbsp. water

¾ tsp. salt

 

In a large skillet, heat oil over medium-high heat.  Add shrimp and ginger; stir-fry 4-5 minutes or until shrimp turn pink.  Stir in remaining ingredients; cook until vegetables are tender, stirring occasionally.         4 servings

 

(Recipe for Ginger-Chutney Shrimp Stir-Fry was in www.tasteofhome.com, 2015)

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Cheesy Corn Chowder

February 8, 2015 Leave a Comment

 

Cheesy Corn Chowder

Cheesy Corn Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve had this chowder recipe for 30 years, and whole family really enjoys its cheesy corn taste.  It makes a big pot – enough for seconds!!

                  Lola Comer                                                                         Marysville, Washington

 

Cheesy Corn Chowder Recipe

 

Cheese Corn Chowder

6 bacon strips, chopped

¾ cup chopped sweet onion

2 ½ cup water

2 ½ cups cubed peeled potatoes

2 cups sliced fresh carrots

2 tsp. chicken bouillon granules

3 cans (11 oz.) gold and white corn, drained

½ tsp. pepper

7 Tbsp. flour

5 cups 2% milk

3 cups (12 oz.) shredded cheddar cheese

1 cup cubed process cheese (Velveeta)

 

In a Dutch oven, cook bacon and onion over medium heat until onion is tender.  Add the water, potatoes, carrots and bouillon; bring to a boil.  Reduced heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper.  In a large bowl, whisk flour and milk until smooth; add to soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cheeses; cook and stir until melted.        15 servings

 

(Recipe for Cheesy Corn Chowder was in www.tasteofhome.com, 2015)

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Buffalo Wing Bites

February 7, 2015 Leave a Comment

 

Buffalo Wing Bites

Buffalo Wing Bites

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The buffalo wing fans in my family were happy to taste test when I invented these snacks.  We love them anytime.

              Jasey McBurnett                                                              Rock Springs, Wyoming

 

Buffalo Wing Bites Recipe

 

Buffalo Wing Bites

2 Tbsp. grated Parmesan cheese

1 envelope ranch salad dressing mix, divided

1 cup mayonnaise

1 cup 2% milk

¼ cup crumbled blue cheese, optional

1 ¼ cups finely chopped cooked chicken breast

1 ¼ cups (5 oz.) shredded cheddar-Monterey Jack cheese

¼ cup Buffalo wing sauce

1 tube (13.8 oz.) refrigerated pizza crust

2 Tbsp. butter, melted

 

Preheat oven to 400 F.  In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix.  In another bowl, mix mayonnaise, milk and remaining dressing mix.  If desired, stir in blue cheese.  Refrigerate until serving.

In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce.  On a lightly floured surface, unroll pizza crust dough and pat into a 14 x 12 inch rectangle.  Cut into 24 squares.

Place 1 rounded tablespoon chicken mixture on the center of each square.  Pull corners together to enclose filling; pinch to seal.  Place 1 inch apart on greased baking sheets, seam side down.  Brush tops with butter; sprinkle with Parmesan cheese mixture.

Bake 15-17 minutes or until golden brown.  Serve with dressing.        2 dozen (2 cups dressing)

 

(Recipe for Buffalo Wing Bites was in www.tasteofhome.com, 2015)

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Orecchiette with Broccoli Rabe

February 5, 2015 Leave a Comment

 

Orecchiette with Broccoli Rabe

Orecchiette with Broccoli Rabe

This recipe, Orecchiette with Broccoli Rabe, was in the September/October 2014 issue of Eating Well magazine.  In this iconic pasta dish of Puglia, anchovies are mashed into olive oil to add amazing depth to the garlicky sauce.  Assertive broccoli  rabe has the featured role, though, so even anchovy needn’t be afraid.

Orecchiette with Broccoli Rabe Recipe

 

Orecchiette with Broccoli Rabe

2 tsp. salt

12 oz. orecchiette pasta (about 3 ½ cups)

2 lb. broccoli rabe (about 2 bunches)

¼ cup extra-virgin olive oil

3 cloves garlic, chopped

½ tsp. crushed red pepper

8 anchovy fillets, chopped

1 pint cherry tomatoes, halved

Freshly grated Parmesan cheese

 

Bring 2 quarts of water to a boil in a large pot.  Stir in salt, add pasta and cook according to package instructions until just tender.  Drain, reserving ½ cup of the water.

Meanwhile, thoroughly wash broccoli rabe and trim off tough ends.  Chop into 2 inch lengths.   Leave some on the water clinging to the leaves and stems; this will help create a sauce.

Heat oil in a large skillet over medium heat until it starts to shimmer.  Add garlic, crushed red pepper and anchovies, mashing the fillets until they dissolve.  Add the broccoli rabe (you may have to do this in batches, stirring each batch a little until it wilts enough to add more).  Cook, stirring, until almost tender, 6 to 10 minutes.  Add tomatoes and toss until they begin to soften, about 2 minutes.  Add the pasta and toss to coat.  If it’s to dry, add a little of the reserved pasta water.  Serve immediately, garnished with Parmesan.

 

(Recipe for the Orecchiette with Broccoli Rabe, was in Eating Well Magazine, 2014)

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Honey-Beer Braised Ribs

January 27, 2015 Leave a Comment

 

Honey-Beer Braised Ribs

Honey-Beer Braised Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table.  Serve them with baked potatoes, green beans and a salad for a memorable meal.

           Terry Serena                                                                       McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe

 

Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce

 

Combine the sugar, pepper and salt; rub over ribs.  Place ribs bone side down on a rack in a large shallow roasting pan.  Drizzle with honey.  Combine beer and vinegar; pour around ribs.  Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack.  Drain ribs.  Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce.  Serve with the remaining barbecue sauce.       6 servings

 

(Recipe for Honey-Beer Braised Ribs was in www.tasteofhome.com, 2015)

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Cheesy Meatballs

January 26, 2015 Leave a Comment

 

Cheesy Meatballs

Cheesy Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Can meatballs be lucky?  My guys think so, and they want them for game time.  This beef, sausage and cheese recipe has a bin fan following.

             Jill Hill                                                                                                  Dixon, Illinois

 

Cheesy Meatballs Recipe

 

Cheesy Meatballs

1 egg

½ cup 2% milk

2 Tbsp. dried minced onions

4 Tbsp. chili powder, divided

1 tsp. salt

1 tsp. pepper

1 ½ cup crushed Ritz crushed (about 1 sleeve)

2 lbs. ground beef

1 lb. bulk pork sausage

2 cups shredded process cheese (Velveeta)

1 can (26 oz.) condensed tomato soup, undiluted

2 ½ cups water

1 cup packed brown sugar

 

Preheat oven to 400 F.  In a large bowl, whisk egg, milk, minced onion, 2 tablespoon chili powder, salt and pepper; stir in crushed crackers.  Add beef, sausage and cheese; mix lightly but thoroughly.

Shape mixture into 1 inch balls.  Place meatballs on greased racks in a 15 x 10 x 1 inch baking pans.  Bake 15-18 minutes or until browned.

Meanwhile, in a 5 or 6 quart slow cooker, combine soup, water, brown sugar and remaining chili powder.  Gently stir in meatballs.  Cook covered, on low 4-5 hours or until meatballs are cooked through.         9 dozen

 

(Recipe for Cheesy Meatballs was in www.tasteofhome.com, 2015)

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Apple Dumplings

January 25, 2015 Leave a Comment

 

Apple Dumplings

Apple Dumplings

This recipe, Apple Dumplings, came to me in a mailing from Family Circle.    I hope you enjoy it.

Apple Dumplings Recipe

 

Apple Dumplings

2 cups sugar

2 cups water

¼ cup butter or margarine

¼ tsp. cinnamon

¼ tsp. nutmeg

2 cups flour

2 tsp. baking powder

½ tsp. salt

¾ cup shortening

2/3 cup milk

¼ cup sugar

½ tsp. cinnamon

3 cups shredded, peeled cooking apples (3 to 4 medium); Golden Delicious, Rome, Granny Smith,

Johathan or Newtown Pippin

Sauce:  In large saucepan, combine 2 cups sugar, water, butter, ¼ teaspoon cinnamon and nutmeg.  Bring to boil.  Boil 5 minutes; set aside (should have about 2 cups sauce).

Dough:  In large mixing bowl, combine flour, baking powder and salt.  Using pastry blender, cut in shortening until pea-size.  Make a well in the center.  Add milk all at once.  Stir just until moistened.  Knead dough on lightly floured surface 10 to 12 strokes or until nearly smooth.  Roll out to 12×10 inch rectangle.

Filling:  Combine ¼ cup sugar and ½ teaspoon cinnamon; set aside.  Sprinkle apples evenly over dough.  Sprinkle with sugar mixture.  Roll dough into spiral, starting from long side.  Pinch seam to seal.  Cut into twelve 1 inch thick pieces.   Place in a 13×9 inch baking pan.  Pour sauce over dumplings.  Bake in 350 F. oven about 50 minutes or until golden.  Cool in pan 30 minutes before serving.        12 servings

 

(Recipe for Apple Dumplings was in www.tasteofhome.com, 2015)

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Quiche Pastry Cups

January 24, 2015 Leave a Comment
Quiche Pastry Cups

Quiche Pastry Cups

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine squares.  Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings.  In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups.  Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

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