Wednesday, February 23, 2011

Cheeseburger Soup

This is another fantastic recipe from Janice.  This is hearty, creamy and comforting.  It makes a nice, big batch...perfect for having company over!  It is sure to please! -Kristin

2 pounds ground beef, browned and drained
3 c. chopped onion
8 carrots, peeled and diced
3 stalks celery, diced
8 c. potatoes, cubed
8 T. butter, divided in half
6 c. chicken broth or water
1 pound Velveeta cheese, cubed
3 c. milk
2 t. basil
2 t. parsley
1/2 t. salt
1/2 t. pepper
1/2 c. flour
1/2 c. sour cream
  • Saute onions, carrots and celery in half of the butter until tender; about 10 minutes.
  • Add broth, potatoes, cooked beef, basil and parsley.  Bring to a boil.  Reduce heat, cover and simmer 10-12 minutes.
  • In a separate pan make a roux with remaining butter and flour.  Melt the butter and stir in flour.  Add a couple spoonfuls of the soup broth and cook until bubbly for 3-5 minutes. 
  • Add the roux to soup.
  • Reduce heat to low.  Add the cheese, milk, salt and pepper.  Cook until all the cheese melts.
  • Remove from heat and stir in the sour cream
  • Enjoy this hearty soup!

Monday, February 21, 2011

Butterscotch Pudding

This is a recipe Sarah and I both have made.  It is from Wolfgang Puck.  This pudding is A-M-A-Z-I-N-G!!!  Pure, creamy, delightful DELICIOUSNESS!!!  **I have made this this using some milk in place of a portion of the 1/2 and 1/2 and it is still awesome! -Kristin

1/2 c. and 2 T. butter
2 1/4 c. brown sugar, packed
2 1/2 c. half and half
10 T. cornstarch
1/2 t. salt
4 c. milk
6 egg yolks
1 T. vanilla
  • Before starting combine and mix well the cornstarch, salt and 1 cup of the regular milk in a bowl; set aside.
  • Place butter in a large saucepan and begin to melt over low-medium heat.  Once the butter is melted a bit on the bottom of the pan stir in the brown sugar.  Stir until all the butter is melted and it starts to simmer.
  • Add the half and half and stir until smooth.
  • Whisk in the cornstarch mixture quickly and then the rest of the milk.
  • Whisk continually until it is a thickened consistency.  It will start to simmer heavily/boil and then it will be about 2 minutes more.
  • Turn off heat.
  • Place the egg yolks in a separate bowl and whisk. 
  • Add to the egg yolks, 1/4 cup at a time some of the hot pudding and whisk very quickly so there will not be any cooked egg pieces.  Continue to do this until you equal a cup being whisked into the egg yolks.
  • Whisk quickly the egg yolk mixture back into the pudding.
  • Whisk in the vanilla.
  • ENJOY warm or cold!!!! 
***If by chance you get cooked egg pieces into the pudding just strain it.

Sunday, February 20, 2011

Broccoli Slaw Salad

This is so easy and delicious! My family loves this salad for dinner with any meal. I got this versatile salad recipe from my friend Sarah, her family loves it too.-Sarah

12 oz. broccoli slaw
2 apples, chopped
sunflower seeds
poppyseed dressing
  • Mix all together and serve right away.

Turkey or Chicken Chowder

I think this just became my kids favorite soup...and one of mine too!  This is so good, comforting and hearty!  This is another wonderful recipe given to me from my friend Janice...on her recipe she has written Psalm 145:3 - Great is the Lord and greatly to be praised- His greatness is unsearchable!  I thought that would be nice to share and remember too!!!    This is D-E-L-I-C-I-O-U-S!!  Makes 6 servings.  -Kristin

2 cups cubed potatoes
10 oz. package frozen Lima beans
1/2 c. chopped onion
1/2 c. sliced celery
1 can cream of chicken soup
2 cups chicken broth or water
1 can (15 oz.) diced tomatoes, undrained
1/4 t. salt
1/2 t. poultry seasoning
1/4 t. garlic salt
1/8 t. pepper
8-10 oz. fine to medium egg noodles, OPT. (If using increase water by 24 oz. and add 1 1/2 t. chicken boullion)
1 1/2 - 2 cups cooked, chopped turkey or chicken

Optional Topping: Shredded cheddar cheese

  • In a saucepan combine the potatoes, Lima beans, onion, celery and salt.
  • Blend the chicken soup with the water and add to the vegetables.
  • Stir in the remaining ingredients besides the turkey or chicken.
  • Cover and cook for 35-45 minutes until the vegetables are tender.  Stir occasionally and if using the egg noodles periodically check the liquid and add some water if it is too thick.  I found it to be just perfect with the amounts that I listed.  Just make sure to stir occasionally and turn down the heat if necessary.
  • Uncover and stir in the turkey or chicken.  Simmer for a few minutes.
  • Ladle into bowls and top with shredded cheese if desired.

Chicken Manicotti

This year our church was looking to do manicotti for our ladies candlelight service.  Originally, we were thinking of making the original cheese filled manicotti- but, the more we thought about it we decided it would be extremely time consuming to do over a hundred of those.  I mentioned it to a friend at church (Janice) and she had this recipe to share that she has helped make for large groups.  This recipe was fantastic and easy to put together as you do not need to cook the noodles first.  I changed this only by sprinkling the chicken lightly with salt, so that is just an option.  -Kristin

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
18-20 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1/2 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups (16 ounces) shredded part-skim mozzarella cheese
2/3 cup water
  • Sprinkle the garlic powder over chicken, then sprinkle lightly with salt; cut into 1-in. strips. Stuff chicken into manicotti shells.
  • Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
  • Place ten stuffed manicotti shells in each dish.
  • Sprinkle with sausage and mushrooms.
  • Pour remaining spaghetti sauce over the top.
  • Sprinkle with cheese.
  • Drizzle water around the edge of each dish.
  • Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. 
Can freeze this chicken manicotti for up to 1 month.
To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.

Chicken Wild Rice Chowder

This is a recipe from Taste of Home that I changed just a bit.  It is a quick, comfort meal.  This doesn't make a big batch, just enough for a was just one meal from my family of 6.  The recipe says it serves 4. -Kristin

2 c. sliced carrots
1/2 c. chopped onion
1/2 c. chopped celery
2 T. butter
3 T. flour
4 c. chicken broth
3 c. diced, cooked chicken breasts
1 package (8.8 oz.) long grain and wild rice mix, cooked according to directions
1/4 c. half and half
1/8 t. pepper
1/8 t. salt
  • In a large saucepan, saute the carrots, onion and celery in butter until tender. 
  • Stir in flour and then gradually add the broth.
  • Bring to a boil; cook and stir for 2 minutes or until a little bit thickened.
  • Stir in the chicken, rice, half and half, pepper and salt; heat through.

Basil Green Beans

This is a recipe from my friend Janice.  She is an amazing cook and I have been blessed with some new recipes from her that I will be posting. This recipe I changed a bit on accident because I was confused at what kind of beans she used.  The original recipe from her is made using fresh green beans, but I used frozen ones (the long frozen green beans from Aldi) and it turned out awesome.  This recipe is very general, just use it as a guide to make some yummy green beans that look so nice.   -Kristin

long, fresh green beans from Costco, microwave according to directions  (or 1 frozen package of long frozen green beans, **not french cut!)
1/4 c. oil
1/2 sweet pepper, diced
1/4 c. onions
1 garlic clove, minced
1/3-1/2 c. shredded Parmesan, opt.
  • Heat oil in a pan.
  • Add the diced pepper, onions and garlic clove and saute for a couple minutes until the onion is tender.
  • Add the green beans and saute 7-8 minutes until crisp tender.
  • Season with salt, pepper and basil.
  • Mix in shredded Parmesan if using.

Friday, February 18, 2011

Stuffing Topped Chicken Casserole

This is a quick throw together meal that you cannot mess up. It is a family pleaser! -Kristin

Chicken breasts, diced and sauteed in some olive oil and seasoned with garlic powder and season salt. Use enough to cover a 9x13 pan.
Frozen brocolli
1 can cream of chicken
3/4 cup sour cream
3/4 cup mayo
1 t. curry powder (optional)
Stuffing, made according to directions
  • Mix together the cream of chicken and sour cream.
  • Layer 9x13 pan with chicken.
  • Sprinkle frozen brocolli over.
  • Spread the cream of chicken mixture over.
  • Cover with the stuffing.
  • Bake at 350 for 45 minutes.

Wednesday, February 16, 2011

Spanish Chicken

This recipe is from Taste of Home.  This meal was a hit with my family.  The chicken turns out fork tender and the rice mixture has wonderful flavor.  -Kristin

1 1/2 pounds boneless chicken breasts
olive oil
1 medium onion, chopped
1/2 of a green, yellow or red pepper, diced
1 garlic clove, minced
1 can (14 1/2 oz.) diced tomatoes
1 c. water
3/4 c. uncooked long grain rice
2 t. chicken boullion
1-3 t. chili powder
1/8 t. cinnamon
1/8 t. cumin
1/8 t. pepper
1/2 t. salt

1/2 c. salsa
1 c. shredded cheese
sliced black olives, optional

  • In a large skillet heat some olive oil.
  • Place the chicken breasts in hot oil and brown for a minute on each side, then set aside.
  • In the same skillet add the onions, pepper, and garlic.  Saute until tender.
  • Stir in the tomatoes, water, rice, bouillion and seasonings.  Bring to a boil.
  • Pour into a greased 11x7 baking dish.
  • Top with chicken.
  • Cover and bake at 350 for 35-45 minutes or until chicken is completely cooked through.
  • Uncover and top with salsa, cheese and black olives.
  • Bake for 2-5 minutes more until cheese is melted.