HAMBURGER SOUP

HAMBURGER SOUP

2 large potatoes, peeled and diced
3 large carrots, peeled & diced
1 C frozen or canned peas
1-3 medium onions, chopped
1 lb ground beef
2 stalks celery, diced
1 1 oz can tomato soup
2 T beef soup base
2 C water

Layer ingedients in order given and salt and pepper each layer.
Cook in crock pot 4-5 hours or simmer for 1 hour in a stock pot.

THAI PEANUT NOODLES

THAI PEANUT NOODLES

Ingredients

2 3/4 cups uncooked fine egg noodles (6 oz)

1/4 cup creamy peanut butter

1/2 teaspoon finely chopped gingerroot

1/4 teaspoon crushed red pepper flakes

1/4 cup soy sauce

1/4 cup water

1 tablespoon vegetable oil

2 cups small fresh broccoli florets

1 1/2 cups sliced fresh mushrooms (4 oz)

1 cup ready-to-eat baby-cut carrots, quartered lengthwise

1 medium bell pepper (any color), cut into thin bite-size strips

1 package (9 oz) frozen diced cooked chicken, thawed

1/4 cup coarsely chopped dry-roasted peanuts

Directions

• 1 Cook and drain noodles as directed on package; cover to keep warm.
• 2 Meanwhile, in small bowl, beat peanut butter, gingerroot, pepper flakes and 2 tablespoons of the soy sauce with wire whisk until blended. Gradually beat in remaining 2 tablespoons soy sauce and the water until smooth. Set aside.
• 3 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook broccoli, mushrooms, carrots and bell pepper in oil 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender. Add chicken; cook and stir until hot.
• 4 Reduce heat to medium. Stir peanut butter mixture; stir into mixture in skillet. Stir in cooked noodles until coated. Cook and stir until hot. Sprinkle with peanuts.

CHICKEN POT PIE SOUP

Chicken Pot Pie Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 6

Ingredients

• 2 cup chicken, cooked and diced
• 3 Tbsp unsalted butter
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 1 cup fresh broccoli florets, chopped
• 1/4 cup all purpose flour
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 cup milk (I used skim)
• pinch of crushed red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 cup cheddar cheese, shredded
• 1/2 package pie crust (I used Pillsbury), thawed

Instructions

1. In a large pot, melt butter over medium high heat. Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
2. To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.
3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!

MUDDY BUDDIES

MUDDY BUDDIES

9 cups Corn, Rice, Wheat, or Chocolate Chex cereal (or combination)

1 cups semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cups powdered sugar

• 1. Into large bowl, measure cereal; set aside.
• 2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
• 3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

CLEA'S CORN BREAD

CLEA'S CORN BREAD

2 cups yellow corn meal

2 cups flour 

1 cup sugar

2 Tbs baking powder

2 teaspoons salt

1/4 cup butter, melted

4 large eggs

2 cups milk

1. Preheat oven to 400 degrees

2. Mix all ingredients. Pour into a prepared 9x13 baking dish

3. Bake 25-30 minutes

ZIPPY SAUSAGE SPREAD

ZIPPY SAUSAGE SPREAD

1 lb. sausage

1 10 oz can diced tomatoes and green chilies

2 8 oz pkg cream cheese 

1. Cook sausage and drain

2. Stir in remaining ingredients

3. Serve warm with crackers

CHEESE BALL AND CRACKERS

CHEESE BALL AND CRACKERS

2 8 oz pkg cream cheese, softened

1 cup cheddar cheese, grated

1 Tbs green onion, thinly sliced

1 Tbs red bell pepper, finely diced

2 teaspoons worcestershire sauce

1 teaspoon lemon juice

dash of salt

1 cup chopped nuts

1. Beat cream cheese and cheddar cheese in mixer until well blended

2. Mix in remaining ingredients except for nuts.

3. Cover and chill overnight

4. Shape into a ball and roll in chopped nuts

5. Serve with assorted crackers 

MOM'S HOMEMADE EGG NOODLES

MOM'S HOMEMADE EGG NOODLES

1 cup flour

1 large egg

1 Tbs milk

pinch of salt

1/16 teaspoon baking powder

1. Mix ingredients. 

2. Roll out thin on a floured surface

3. Cut into strips/noodles and drop into boiling soup.

MOM'S PEANUT BRITTLE

MOM'S PEANUT BRITTLE

2 Cups sugar

1/2 cup water

1 cup Karo syrup

2 cups raw peanuts

2 teaspoons baking soda

1 T butter

1 teaspoon vanilla

1. Cook sugar, syrup and water to firm ball stage.

2. Cook until golden in color. Stir constantly.

3. Remove from heat and add butter and vanilla.

4. Have a greased baking pan ready.

5. Add soda and mix until light and foamy --immediately pour into baking pan and spread thin.

6. Cool. Break into pieces. 

WHOLE WHEAT BREAD

WHOLE WHEAT BREAD

2 1/2 cups warm water

1 1/2 Tbs yeast 

1/3 cup oil 

1/3 cup honey

1 Tbs salt

7 cups whole wheat flour

1. Mix yeast and water in bread mixer. Add oil, honey and salt. 

2. Add 3-4 cups flour mix. Let sit 5 minutes.

3. Add additional flour until dough just starts to pull from the sides of the bowl. 

4. Knead in bread mixer for 5 minutes. 

5. Shape dough into loaves and place in prepared.

6. Let raise until double

7. Bake at 350 degrees for 30-35 minutes.

CINNAMON RAISIN BREAD: 3/4 C sugar, 1 1/2 cups raisins. 2 T cinnamon

SOUR CREAM AND CHIVE: 1/2 C chives, 16 oz sour cream, increase water to 4C

CHOCOLATE CHIP CHEESECAKE

CHOCOLATE CHIP CHEESECAKE

1 1/2 cups Graham Cracker crumbs

1/2 cup sugar

6 Tbs. butter, melted

3 8 oz boxes cream cheese

3/4 cup sugar

3 large eggs

1 teaspoon vanilla

1 cup chocolate chips

1. Combine crumbs, sugar, and melted butter. Press into a spring form pan -- in the bottom and up the sides

2. Beat cream cheese and sugar. Add eggs one at a time and beat until fluffy after each egg.

3. Add remaining ingredients. Pour into crust.

4. Bake at 450 degrees for 10 minutes, then 350 degrees for 35 minutes.

5. Cool and then chill.

AUNT POLLY'S POTATOES

AUNT POLLY'S POTATOES

5 lbs. potatoes

1 family size can cream of chicken soup

1 16 oz. container sour cream

grated cheese

salt and pepper

1. Cook, peel, and grate potatoes.

2. Combine all ingredients in a large bowl

3. Pour into a prepared 9x13 baking dish. Bake, covered, at 350 degrees for 45-60 minutes.

FAULATAS

FAULATAS

from Aunt Glenna Foote

3-4 lbs beef or roast
1 medium green bell pepper, minced
1 medium onion, diced
1 1/2 teaspoons oregano
4 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon pepper
2 teaspoons salt
1 10 oz. can chopped green chilies
2-4 cups cooked beans

1. Place meat, spices, bell pepper, onion, green chilies in crockpot and cook 6-8 hours-- all day or overnight. Add a little liquid /water as it cooks to keep from going dry and burning.

2. Add cooked beans 1-2 hours before serving. 

VARIATION #1: Eat as soup.

VARIATION #2: Mash the beans and thicken. Use mixture to make burritos, or on Nachos. 

VARIATION #3:  Leave out the beans for a low carb meal.