Baked Potato Soup

Baked potato soup


4 small potatoes peeled and chopped (small pieces)

4 small carrots peeled and chopped (small pieces)

Simmer in salted water until tender (approx 15 min), drain and reserve 1 cup of the water; set potatoes and carrots aside



1 small onion chopped

1 small red bell pepper chopper (small)

3 small stalks celery chopped (small)

In a large pot Sauté in olive oil and margarine until onions are clear and celery is soft



Add 2 tablespoons margarine to the pot and allow it to melt

Stir in 1/4 cup flour

Add a 12oz can evaporated milk

1 1/2 cups milk

1/4 cup cream

1 cup of reserved water

Stirring constantly bring to a boil


Lower heat to low and Stir in:

1/4 grated romano cheese

1 chicken bullion packet

8 slices American cheese

Stir until cheese is melted

Stir in potatoes and carrots


If desired top with shredded cheddar and bacon bits when serving

Cheesy Chicken Chowder

Cheesy Chicken Chowder


3 potatoes, cubed


2 tablespoons margarine

2 celery stalks, chopped

1 onion, chopped


1/2 stick margarine

2 heaping tablespoons flour

3 cups of milk

1 cup shredded cheddar cheese

3-4 slices American cheese

1 teaspoon salt

1/2 teaspoon black pepper


4 cups chicken broth

1 (16 oz) package frozen corn

1 (15 oz) can cream corn

1 can evaporated milk

3 cups cooked, diced chicken





Cook potatoes; drain and set aside

saute onion and celery in the 2 tablespoons of margarine

melt in 1/2 stick of margarine
stir in flour until smooth
add 3 cups of milk and stir constantly over a medium high heat until it starts to bubble

stir in cheddar cheese, american cheese, salt and pepper until cheese is melted in

stir in chicken broth

stir in frozen corn, cream corn, evaporated milk, cubed chicken and potatoes

Heat slowly, stirring occasionally until it comes to a simmer once more



*Serve with additional shredded Cheddar cheese and bacon bits as a topping if desired





We loved this chowder! I am looking forward to making it again really soon.. excellent for a cold night. :)

Donut Muffins

Donut Muffins

1/2 cup sugar
1/2 stick margarine, melted
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup flour


for coating:
1/4 cup margarine, melted
1/2 cup sugar
1/2 teaspoon cinnamon



Preheat oven to 350 degrees
Grease 12 cup muffin tin well


Mix together margarine, sugar, cinnamon and nutmeg

Stir in milk; mix well


Mix baking powder and flour together
Add to wet mixture and stir just until combined.. do not over mix

Fill muffin cups evenly

Bake until lightly golden on top (approx 20-25 min)


Dip each muffin top into melted margarine

Combine sugar and cinnamon and roll each muffin top in the sugar mixture




Made these today for the first time.. family had a tiring weekend with a new puppy and a broken toilet and the 5 year old nephew visiting.. something sweet was just what we needed this afternoon. :)

They were very yummy! .. The original recipe said to bake them a a 375 degrees.. the bottoms burned so I suggest using a 350 degree oven when making them..

Butternut Squash Soup

Butternut Squash Soup


1 butternut squash

1 large potato, chopped

3 tablespoons margarine
1/2 cup onion, chopped
1 clove garlic, minced
1 cup carrot, grated


2 cups chicken broth, divided
1 cup half and half cream (or whole milk)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
salt and black pepper to taste




To prepare Squash:

Pierce butternut squash with a fork or knife

Bake at 400 degrees for 1 hour

Allow to cool, then cut in half lengthwise and remove the seeds

Scoop the squash out a spoon; set aside



To prepare Soup:

boil chopped potatoes for 15-20 minutes or until tender; drain


In a large soup pot saute onions, garlic, carrots in margarine until tender

Stir in half of the chicken broth, the squash, potatoes, cinnamon, nutmeg, salt and pepper.

Bring to a boil, reduce heat to low; cover and simmer for 10-15 minutes

Allow to cool slightly, then transfer to a blender and blend until soup is smooth.

Return to pot and stir in cream (milk) and remaining chicken broth.

Heat through and serve with a dollop of sour cream




Great served before a meal.. not really a soup that could be used for the main meal. It also is great reheated so it can be made ahead of time.

Potato and Cheddar Soup

Potato and Cheddar Soup


3 cups water
3 cups peeled and diced potatoes
3 tablespoons margarine
1 /2 cup onion, chopped
3 tablespoons flour
salt and pepper to taste
3 cups milk
1 1/2 cup shredded Cheddar cheese


In a medium sauce pan bring water to a boil, add potatoes and cook until tender (approx 15-20 minutes.)

Drain but reserve 1 cup of the water.



In a large soup pot melt margarine and cook onion until clear; still in flour and season with salt and pepper.

Stir in potatoes, reserved water, milk and cheese.

Simmer for 30 minutes, stirring frequently.


** Can be topped with a small amount of bacon bits for added flavor when serving.



I love this soup! I had never had baked potato soup until I ordered it in a restaurant a few years ago and this is very similar to that. :)

Italian Beefy Soup

Italian Beefy Soup


3 tablespoons olive oil

1 lb ground beef

2 cloves garlic, minced

1/2 cup onion, chopped


2 (15 oz) cans Italian stewed tomatoes

2 cups beef broth

1 cup water

2 teaspoons Italian seasoning

salt and black pepper to taste

1 (16 oz) package frozen mixed vegetables

1/3 cup small soup pasta

1 (8 oz) package shredded Italian cheese



In a large soup pot cook ground beef, garlic and onion in olive oil over a medium heat until beef is browned and onions are clear.

Stir in tomatoes, beef broth, water, Italian seasoning, mixed vegetables, pasta and a little salt and black pepper to taste.

Bring to a boil; reduce heat

Simmer for 10-15 minutes or until pasta is tender


Sprinkle with desired amount of Italian cheese when served




This is one of my favorite soups. :) I love ground beef and tomatoes :)

Hearty Bean and Ham Soup

Hearty Bean and Ham Soup


1/2 stick margarine
1 cup carrots, grated
1 cup celery, chopped
1 cup green bell pepper, chopped
1/2 cup onion, chopped


2 cups cooked ham, diced
2 cans (15 oz) Navy beans, with liquid
2 cans (15 oz) Pinto beans, with liquid
2 cups chicken broth
2 teaspoons chili powder
salt and black pepper to taste

In large soup pot, melt margarine and cook carrots, celery, bell pepper and onion for 8-10 minutes over a medium heat

Add Ham, Navy beans, Pinto beans, Chicken broth, Chili powder and salt and pepper to your liking. Bring to a boil and stir constantly for 3 minutes.

Reduce heat and simmer for 15-20 minutes



This is a nice hearty soup for a cold night.. I am not much of a bean lover, but my family loves it. :)

Blueberry Bread

Blueberry Bread


3 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 egg, beaten

1 2/3 cups buttermilk (can be made by adding lemon juice or vinegar to the milk)

1/4 cup vegetable oil

1 teaspoon vanilla

1 1/2 cups frozen or fresh blueberries
a little extra flour for coating blueberries





In a large mixing bowl, mix together flour, sugar, baking powder, salt and baking soda; make a well in center and set aside

Combine egg, buttermilk, oil and vanilla

Add egg mixture to the well

Stir JUST until batter is moistened.. do not over stir

Coat blueberries in a small amount of flour before folding into batter

Spoon into a greased and floured 9x9 inch square baking pan

Bake at 350 degrees for 50-55 minutes or until toothpick inserted in center comes out clean

Cool in pan on a wire rack



*This recipe tastes best the next day after being refrigerated over night




My mother and my neighbor's daughter can not seem to get enough of this bread! I have to admit, it is very very yummy! I have never been a big lover of blueberry muffins or breads, but this recipe has changed my mind. :)

Chicken in Mushroom Country Gravy

Chicken in Mushroom Country Gravy

*note: I used water not milk for less calories (pictured), but the traditional Country Gravy is supposed to be creamier.. And this can be made without mushrooms for those who do not like them.



3 skinless, boneless chicken breast halves, sliced lengthwise to make 6 thinner pieces.

1/4 cup olive oil

1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon paprika
*a shake of canine pepper if you like a little spiciness


Mix flour and spices together in a shallow bowl or large food bag

Coat pieces of chicken in the flour mixture

Heat olive oil in a large skillet over medium-high heat

Fry chicken in olive oil until browned on both sides; remove chicken and set aside



Mushroom Country Gravy:

1/2 stick margarine
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 chicken bullion
2 cups milk
1 (4 0z.) can of mushrooms

In the skillet, melt margarine over medium heat.

Stir the flour until it looks shiny and smooth

Stir in milk, chicken bullion, salt and pepper.

Continue to stir over medium heat until thickened and starts to bubble.

Stir in mushrooms

Place chicken back in skillet and allow to heat through and cook a few minutes longer.

Serve over white rice




Oh this was so yummy! I didn't get this from any specific recipe.. Just sort of did my own thing but kept track of what I did so I could share. :) I am glad I did, because I will be making this again in the near future!

Cornbread

Cornbread


1 stick margarine, melted
2/3 cup sugar
2 eggs, slightly beaten
1 cup buttermilk

1 cup cornmeal
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt


In a large bowl combine margarine and sugar
Add in eggs; beat well
Stir in buttermilk

Combine cornmeal, flour, baking soda and salt

Mix into buttermilk mixture all at once and stir just until well blended and few lumps remain.

Pour batter into a greased 8 inch square baking pan

Bake in preheated oven for 30 minutes or until a toothpick comes out clean




I made this and took it to a couple of BBQ's and parties over the summer and it was a HIT each time! And anytime I have made this with a dinner we fight for pieces the next day. :) This is the best cornbread recipe I have ever made.. and believe me, I have tried MANY over the years searching for that perfect one.. So glad I finally found one that everyone, including myself, LOVES!

Egg Hats (bird in a nest, egg basket)

This morning for breakfast I made my nephew a special treat :) Egg Hats!

I did them a little different than most people know them..

I made the hole in the bread like normal, but I made French toast of both pieces rather than just toasted bread. And for mine I made a normal fried egg, sunny side up (shown).. But for my nephew, who doesn't like fried eggs, I scrambled his to put in the "hole". :)

He loved his first egg hat and asked me to make him one tomorrow morning too :)

Rotini Bake

Rotini Bake


1 onion, chopped
1/2 red or green bell pepper, diced (optional)
2 garlic cloves, finely chopped

1 lb ground beef

1 can (28 ounce) crushed tomatoes
1/2 cup water
1 tablespoon parsley
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon Italian seasonings
1 teaspoon chili powder

1 box (12 ounce) tri-color Rotini pasta
2 cups Ricotta
1/4 cup Romano cheese
1 cup shredded cheddar cheese
1 egg
2 teaspoons parsley
1/4 teaspoon basil

1/3 cup water

1/4 cup Romano cheese
1 cup Mozzarella cheese



I a medium pot cook onion and bell pepper in a little olive oil and/or margarine until onions are clear

Add garlic and ground beef; cook until beef is no longer pink

Stir in crushed tomatoes, 1/2 cup water, parsley, sugar, salt, black pepper, Italian seasonings and chili powder; bring to a boil. Turn down heat and allow to simmer for 1 hour.

Mix together Ricotta, Romano, Cheddar, egg, parsley and basil

Cook Rotini according to directions on package; drain and toss with cheese mixture

Place 3/4 cup of the meat sauce in a large (at least 9 x 9 inch) baking dish; mix in 1/3 cup water

Place pasta and cheese mixture on top of sauce in baking dish

Spread at least 1 cup of meat sauce over the top; be sure to cover the entire top of pasta

Cover with foil and Bake at 325 degrees for 45 minutes

Sprinkle 1/4 cup Romano cheese and 1 cup Mozzarella cheese evenly.

Place back in the oven, uncovered, until cheese has melted (approx 5 min)

Allow to sit 5-10 minutes before serving





An old traditional pasta dish for us! :) And one that we always look forward to. I most often use regular Rotini, but the tri-colored Rotini adds some fun and color to the dish. :)

Creamy Chicken & Barley Soup

Creamy Chicken & Barley Soup


1 medium onion, chopped
4 stalks celery, chopped
4-6 mushrooms, chopped (optional)
3 cloves garlic, finely chopped

3/4 cup barley, pre-cooked
2 carrots, grated
6 cups chicken broth
1 tablespoon parsley
1/4 teaspoon basil
salt & black pepper to taste

1/2 cup frozen chopped spinach, thawed
1/2 cup frozen corn
3 cups chopped cooked chicken breast

1/4 cup flour
2 cups whole milk


In a large pot cook onions, celery, mushrooms and garlic in olive oil until the onions are clear

Stir in the barley, carrots, chicken broth and spices.

Bring to a boil, turn down heat to low and simmer for 20 minutes

Add the spinach, and chicken; simmer for 5-8 minutes longer

Stir together flour and milk; slowly add to soup stirring constantly until thickens slightly


*For a creamier rich soup use half and half in place of the milk






This is a nice creamy soup that is like comfort on a cold day dark day :) It's a soup I have been making my family for years and it is very well loved..

Beefy Lasagna

Beefy Lasagna


1 (8 ounce) package lasagna noodles

1 lb ground beef

1 med onion, chopped

1/2 red or green bell pepper, chopped

6 mushrooms, chopped

1 clove garlic, minced

1 (15 ounce) can Manwich

1/2 cup water

1/2 teaspoon basil

1/2 teaspoon salt

1/4 teaspoon black pepper

--------

2 cups ricotta

1/4 cup Romano (or Parmesan)

1 egg, slightly beaten

1 tablespoon parsley

1/2 teaspoon oregano

2 cups Mozzarella cheese, divided



Brown beef in a little olive oil along with onion, bell pepper and mushrooms and cook, stir often, until beef is browned... stir in garlic

Stir in Manwich, water, basil, salt and pepper; simmer for 20 minutes


Meanwhile boil and drain lasagna noodles

Mix Ricotta, Romano, egg, parsley, oregano and half of Mozzarella

Put approximately a 1/2 cup of meat sauce in the bottom of your baking dish before starting your layers..

Place half of noodles in baking dish

Top with half of cheese mixture

Then layer half of meat mixture

Repeat layers



Cover with foil and Bake at 350 degrees for 30 minutes

Top with remaining Mozzarella and return to oven

Bake for an additional 10 minutes or until cheese is melted


Let stand 10 minutes before serving...





Made this a couple of times over the past year and it is very yummy and fairly simple to make :)

Taco Stuffed Shells

Taco Stuffed Shells

1 lb ground beef

1 small onion, chopped

1/2 red bell pepper, chopped

1 envelope taco seasoning

20 Jumbo pasta shells

1 cup Salsa

2 cups Tomato sauce

2 cups shredded Mexican blend shredded cheese, divided

1/2 cup sour cream

1 cup Crushed tortilla chips






Brown beef with onions and red bell peppers


Add taco seasoning and cook according to package


Stir in sour cream and half of Mexican cheese.


In a sauce pan bring tomato sauce and salsa to a simmer; simmer 5-10 minutes (season to your liking)

Cook pasta, drain and toss with butter


Pour approximately 3/4 cup sauce in the bottom of a 9x13 inch baking dish/pan


Fill each shell with taco meat and place in pan


Top with more salsa sauce


Cover with foil and bake for 30 minutes at 350 degrees


Sprinkle with cheese and crushed chips and return to oven, uncovered


Bake 15 minutes longer or until cheese is melted and bubbly




** Serve with sour cream and extra sauce if desired






Tried this one for the first time tonight and it was very yummy! I love tacos and this was a fun and unique way to make them. :)

Ranch Chicken Thighs

Ranch Chicken Thighs

1/2 cup dry bread crumbs

1/4 cup grated Romano cheese

2 tablespoons yellow cornmeal

6 chicken thighs

1/2 cup Ranch salad dressing



In a shallow bowl combine crumbs, Romano cheese and cornmeal.

Dip chicken in salad dressing, then coat with crumb mixture.

Place in a greased 13 x 9 baking dish.

Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.

This is another family favorite that is easy to make and delicious to eat!!

Lemon Pudding Cake

Lemon Pudding Cake

4 eggs, separated

1/3 cup lemon juice

1 teaspoon lemon zest

1 tablespoon margarine, softened

1 cup sugar

1/2 cup sifted flour

1/2 teaspoon salt

1 1/2 cups milk


In a large mixing bowl beat together egg yolk, lemon juice, lemon zest and margarine until thick

In a small mixing bowl combine sugar, flour and salt

Add flour mixture alternately with milk to yolk mixture - beat well after each addition

Beat egg whites with an electric beater until stiff

Blend egg whites into batter on slow speed


Pour into an 8 inch square baking dish

Place dish into a pan of hot water in oven


Bake at 350 degrees for 40-45 minutes





I had tried to make pudding cakes 3 times over the past year and was never satisfied with the results... So I did not have high expectations for this recipe either. But wow was I in for a special treat with this one! My family all loved it and the recipe has now been added to the "keeper" book. :)


* Note:
The original recipe called for 1 1/2 cups of sugar which I felt was a little too much and I cut it to 1 cup. I obviously don't have any comparison, but I have to say I didn't miss it at all.. The pudding part was sweet and yummy and the cake part was light and fluffy!

Italian Meatloaf Pie

Italian Meatloaf Pie


2 pounds ground beef

1 large onion, chopped

3 eggs

1 1/2 cups milk

1 cup Bisquick

1 can tomato soup (my fave is progresso's vegatable classics tomato basil)

2 cups shredded mozzarella cheese

1 tomato, chopped

(salt & pepper to taste)



In a saucepan, brown ground beef and onions over medium high heat.
Season slightly.

Add can of tomato soup, stir until well mixed and heated through.

Pour into a loaf pan.

Mix eggs, milk and Bisquick in a bowl until all powder is dissolved.

Pour over hamburger mixture.

Bake at 350 degrees for 30 min.

Add cheese and chopped tomatoes and bake an additional 5-10 minutes until cheese is melted and bubbling.





This was a family favorite for weekend lunches last winter on cold days.. A nice and simple, tasty warm meal. :)

Sausage & Sweet Potato Chowder

Sausage & Sweet Potato Chowder


1 pound ground sausage (or remove the casings on sausages)

1 medium onion, chopped

2 celery stalks, peeled and chopped

1 medium yellow or red bell pepper, chopped

6 cups chicken broth (low sodium is ok)

2 large sweet potatoes, cut into bite size cubes

1 tablespoon parsley

salt and black pepper to taste

1 can evaporated milk

1 cup frozen spinach, thawed



In a large saucepan, saute onion, celery, bell pepper and sausage over medium heat, stirring often to break up the lumps of the meat, until sausage is cooked and onions clear.. about 5 min

Add chicken broth, potato, salt, pepper and parsley. Bring to a boil over high heat.

Reduce heat and simmer (uncovered), stirring occasionally for 20 min (or until potatoes are tender).

Stir in evaporated milk and spinach, cook just until heated through, about 5 min.




I made this soup using regular potatoes and not sweet potatoes.. It was very similar to the soup that Olive Garden serves.. I also added some carrots for color and I am very pleased with the outcome. I may use a combination of both sweet and regular potatoes next time.

Pecan Chicken

Pecan Chicken (or Walnut)

1 cup flour

1 cup ground pecans (or walnuts)

1/4 cup sesame seeds

1 Tablespoon paprika

1 1/2 teaspoons salt

1/8 teaspoon black pepper

1 egg, beaten

1 cup buttermilk *

8 (5-once) boneless, skinless chicken breast

1/3 cup butter or margarine

1/4 coarsely chopped pecans (or walnuts)

** buttermilk can be made by adding 1 Tablespoon lemon juice or vinegar to a cup of milk and let sit for 5 minutes

Preheat oven to 350 degrees

Combine flour, ground nuts, sesame seeds, paprika, salt and pepper.

Mix together egg and buttermilk.

Allow chicken to soak in egg mixture for 5 min on both sides.

Coat well in flour mixture.

Melt butter in baking dish.

Place breasts in dish, turning once to coat with butter.

Sprinkle with coarsely chopped nuts.

Bake at 350 degrees for 30 minutes. Do not overcook.

Serve with Cream sauce, if desired.

Adding a simple recipe for a Cream Sauce:

Cream Sauce:

4 tablespoons margarine

4 tablespoons flour

2 cups milk

1 packet (or cube) chicken bullion

In a saucepan over medium heat, melt butter.

Add flour and stir until the butter and flour are well combined.

Pour in milk, stirring constantly as it thickens.

Stir in chicken bullion.

My family loved this recipe! The chicken was so moist and flavorful and left you scraping up all the bits of crust from the dish.. :)

Cheesy Ranch Potato Bake

Cheesy Ranch Potato Bake

(4 servings)

2 lbs potatoes, peeled and cut 1/4 cubes

1/2 teaspoon chili powder

1/4 teaspoon black pepper

3 tablespoons margarine, melted

1/2 cup shredded cheddar cheese (more if you want extra cheesy!)

1/2 cup sour cream

2 teaspoons Hidden Valley Ranch Dip mix

combine chili powder and black pepper with melted margarine.

put potatoes in a baking dish and coat with melted margarine mixture.

cover with foil and bake at 400 degrees for 1 hour.

mix together sour cream, Hidden Valley mix and cheese.

mix into the potatoes.

return to the oven, uncovered and bake for 10 minutes at 400 degrees

* To quicken this recipe:

bring potato cubes to a boil, simmer for 5 minutes.

put potatoes in a baking dish and coat with melted margarine mixture.

cover with foil and bake at 400 degrees for 10-15 minutes (or until tender).

mix together sour cream, Hidden Valley mix and cheese.

mix into the potatoes.

return to the oven, uncovered and bake for 10 minutes at 400 degrees

These came out pretty good.. the original recipe also called for 1/2 teaspoon of salt, which I did put.. but next time I will not add the salt since the Hidden Valley and cheddar cheese is salty enough.

Zucchini Pie

Zucchini Pie.

2 1/2 cups zucchini, grated (or half zucchini/half summer squash)
1 small onion, very finely chopped
1 cup Bisquick. * heart healthy one is best
1/2 cup oil
1/2 cup grated cheddar cheese
2 tablespoons grated Romano cheese
4 eggs, beaten
pinches of salt, pepper, parsley and basil

Mix together all ingredients.
Pour into a lightly greased 10-inch pie plate
Bake at 350 degrees for 35-40 minutes, until golden


Another easy and delicious recipe. I've always loved zucchini and this is a great way to serve it to company or just because you love it. :)

Onion Patties

Onion Patties (taste just like onion rings!)

3/4 cup flour

1 Tablespoon sugar

1 Tablespoon cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cups milk

2 1/2 cups finely chopped onions

Mix dry ingredients together; then add milk.

Batter should be fairly thick.

Add onions and mix thoroughly.

Drop by tablespoons into 1/2 inch hot oil in a skillet.

Flatten slightly when you turn them.

Brown on both sides until crisp.

This was a pleasant surprise.. I did not expect them to be as good as they were. And very simple to make :)