Potato Soup

So the other night I found myself home - alone.  As a mom, you know this doesn't happen often.  I love soup, and potato soup sounded good.  I looked up a couple of recipes, and then true to my style, closed the computer and just "went for it".  The results were De-Li-cious!

This made enough for me to have 3 meals.  When I make it for my family I will double it.

4-5 baby carrots, diced 

1 celery rib diced

Few shakes of dried onion (it's what I had on hand)

Saute in 2 tsp butter until veggies start to soften.

Add:

1 can low-sodium chicken broth

2 large baking potatoes, cubed

(The potatoes weren't covered with the broth so I just put a lid on the pot to boil/steam them at the same time.)

Once the potatoes are tender, mash them with a potato masher - it should still have some lumps, but most of the broth will be absorbed.

Add:  milk - until desired consistency.  I like my potato soup pretty thick.

Add: 2 oz. light cream cheese

         small handful of grated cheddar

Heat just until everything is melted and hot.

Enjoy!

Aunt Deana's Crescent Rolls

My family celebrated the life of my Aunt Deana yesterday.

During the service one of my cousin's mentioned her crescent rolls.

Because really, not mentioning them just wouldn't have been right.

I had actually considered making a couple hundred copies of the recipe,

and handing them out at the service.......but didn't.

These rolls were at every family dinner.

They were kept in a top secret place until right before dinner was served.

Once her original, brown, Tupperware container was opened -

they were gone in a flash.

After looking at the recipe,

you will notice they're more like a dessert roll than a dinner roll.

However, in our family, if you waited until dessert to put one on your plate -

well, there wouldn't be any left to put on your plate.

A couple of weeks ago,

as we knew the day was drawing near -

when Aunt Deana would see Jesus face to face,

I attempted to make these gluten free.

Trust me - it wasn't the same.

So please go make some for your family.

I hope you love them as much as we do!

Dough:

2 cubes margarine

2 c. flour

1 egg yolk

3/4 c. sour milk

(add 3/4 tsp. vinegar to the milk to make it sour)

Filling:

3/4 c. sugar

3/4 c. nuts

1 1/2 t. cinnamon

Glaze:

1/4 c. melted butter

1 c. powdered sugar

1-2 T hot water

Soften margarine, mix in yolk, add flour and milk alternately. Chill dough several hours. Roll 1/2 of the dough into a 12" circle. Cut into 12 wedges. (like a pie - a pizza cutter works great). Sprinkle with 1/2 of the filling picture. Roll pieces from the biggest side into the inner circle. Place on greased cookie sheet. Bake at 375. 20-30 minutes. Cool completely and glaze.

Homemade breakfast sausage

I found this recipe in last month's Real Simple. I was amazed how yummy this sausage was. Even my kids and hubby loved it.

1 lb. ground turkey
1 T. pure maple syrup (I would maybe cut this in half)
1 t. dried sage
1/2 t. dried thyme
1/2 t. salt (add the amount to your liking, I think I did a little more than this)
1/4 t. pepper

Shape into patties and brown in a skillet, or keep it ground and add to eggs, spaghetti (really, I've tried it and it's yummy!), or anything calling for sausage.

Chocolate Granola Bars

Found my new favorite granola bar recipe...just seven easy-to-throw-together ingredients.

You can find it here:
http://themarathonmom.com/chocolate-granola-bars.htm

I've made them once and they were delicious...I stored them in the fridge because they were a little sticky, that worked great. I might try adding a little more oats or coconut next time to see what that does.

Black Bean and Corn Salsa

Or maybe SALAD?
It's so good I can skip the chips and eat it with a fork.
I originally found the recipe here.


1 can black beans, drained and rinsed
1 can mexicorn, drained (the corn with red and green peppers in it)
2 medium avacados, chopped
4 Roma tomatoes, chopped
1 small red onion, chopped ( I used 1/2 of a small)
1 jalapeno pepper, seeded and finely diced
2 T. chopped fresh cilantro
1/4 t. cumin
1/4 c. red wine vinegar
1/4 c. olive oil
1 package (0.7 ounces) Italian dressing mix

In nonmetallic bowl combine first seven ingredients. In measuring cup, combine oil, vinegar, cumin and dressing mix. Pour over bean and corn mixture. Stir. Refrigerate at least 2 hours to allow flavors to blend. Serve with corn scoops or totilla chips.

Chocolate Chip Coffee Muffins

These were super yummy this morning with my coffee! Got the recipe from Cooking Light.

2/3 C whole milk (I used non-fat)
5 TBSP butter, melted
3 TBSP instant coffee granules (I used 3 Via Packets from Starbucks)
1 1/2 Tsp vanilla extract
1 large egg, lightly beaten
2 C all purpose flour
2/3 C sugar
1/2 C semisweet chocolate chips
2 tsp baking powder
1/4 tsp salt
cooking spray

1. Preheat oven to 400 degrees
2. Combine first 5 ingredients.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in the center of flour mixture. Add milk mixture to flour mixture; stir just until moist.
4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400 for 18 minutes or until done. Remove muffins from pan immediately; place on wire rack.

Chicken Fiesta Burritos

Cut up 3 large chicken breasts into chunks and place in a skillet with 1 TBSP olive or vegetable oil.

Season with seasoning salt and pepper. Cook until the chicken is all white.

Add one jar (16 oz.) of Pace mild salsa with cilantro (or any other variety you like).

Add one can of drained corn and one can of drained black beans.

Heat through. Serve in tortillas with cheese and sour cream (optional).

Simple, quick, and yummy! Can you really go wrong with Mexican food?

Mexican Chicken Butternut Squash Soup

I made this soup today for lunch and it was SOOO good - great Fall dinner!

1 TBSP Olive Oil
2 cups cubed peeled butternut squash (I buy it all ready at Costco) – you could add more if you like it
2 pint size jars of mild salsa (I use my homemade salsa but you could use any brand that you like – (if it is extra chunky salsa you might want to add an extra can of chicken or vegetable broth)
1 cup peeled thinly sliced celery (I used 3 stalks)
1 7 ounce can of chopped mild green chilies (you can omit this or up the heat for a spicier soup)
2 TBSP sugar (you can omit this if you want)
2 tsp black pepper (I don’t really measure – just sprinkle it in – same for all of the spices)
2 tsp red chile powder
1 teaspoon dried oregano
1 tsp. yellow cumin powder
1 can white beans
1 can corn
1 can chicken broth
2-3 cups of leftover rotisserie chicken or 2-3 cooked chicken breasts boiled and shredded

In large soup pot, drizzle olive oil and add all other ingredients. Bring to a boil and reduce to a simmer for 1 hour. Serve with a large dollop of sour cream and crunched up organic corn chips. So yummy!

Makes 6 main-course servings.

Buttermilk Harvest Waffles

2 cups flour (I used a non-bleached all-purpose high-fiber)
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground ginger
1 tsp. nutmeg
1 tsp. cinnamon
2 large eggs
1/4 cup olive oil (or other oil of your choice)
2 cups plain low-fat yogurt (or 2 cups buttermilk)
1/4 cup agave nectar or honey or 5 tbsp. sugar (I used agave nectar)
3/4 cup pumpkin, applesauce, or mashed over-ripe bananas

Mix all wet ingredients together in a mixer until smooth. Add combined dry ingredients until blended well. I added a small amount of water to the mix as the flour I used was a little extra dense and also I used yogurt in place of the liquid buttermilk.

Spray the waffle iron and add batter per your waffle maker instructions. Cook and serve with real maple syrup and butter. My girls like powdered sugar on theirs. It would also be great with an apple-pie filling topping. I used applesauce when I made them but I think pumpkin would be really good too. Next time!

Honey Wheat Pancakes

I came across this recipe by chance when I googled homemade healthy pancakes and it was a video recipe production by Paula Dean and her son - so cute - I love her voice! Anyway, my youngest daughter and I made them and they were a huge hit - even my teenage son and his girlfriend loved them and we had a delicious "breakfast for dinner" last night... hope you enjoy them too!

Paula Dean's Honey Wheat Pancakes

1 1/2 cups all purpose flour
1/2 cup whole wheat flour
1 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
2 cups buttermilk
2 eggs
1/2 stick melted butter
1 TBSP honey

Mix dry ingredients together and then add to mixed wet ingredients with a wire wisk - do not over beat - the batter will have some lumps but don't worry they cook up beautifully.

I do not keep buttermilk on hand but here are 2 simple ways to substitute for it if you need it in a recipe:

1. 1 cup milk (I use skim rBST free) + 1 TBSP white vinegar - STIR
2. Plain yogurt substitutes cup for cup

We ate ours with butter and a drizzle of the organic blue agave nectar (from Costco) - delish!

Tamara Kopp

No-Flour Peanut Butter Chocolate Chip Cookies

Ingredients:
1 cup of Adam's Crunchy Peanut Butter
2 large eggs
1 cup of chocolate chips
1 cup of sugar

Servings: Approximately 22 Cookies

Instructions:
Preheat your oven to 350*.

Mix ingredients completely. Using a cookie scoop (I think mine is approx. 1 1/2 in. round), scoop out cookie "dough" and place approximately 2 inches apart on the cookie sheet. Bake @ 350* for 14 minutes, watching closely. If it looks like they need another 2 minutes, then that is the time to take them out of the oven. If they look like they need about 3-4 minutes, cook 1 more minute then remove from oven. Cool on the cookie sheet for 3 minutes, then remove (be gentle)using a spatula and let cool on cookie racks. Let them cool completely. Although, they are great for dunking in milk especially if slightly warm and the chocolate chips are somewhat gooey. Store in a container. Enjoy!
(I use a silpat so the cookies bake very nicely)

Raspberry-Hazelnut (Walnut) Scones

Oh my!!!
I so wish I could eat these-
**gluten filled**
yummy scones!

You can even make and shape them the day before.
Then when you're ready for a warm scone straight from the oven,
you just pop them in.

2 1/4 c. flour
1/3 c. sugar
1 T. baking powder
1/2 tsp salt
3/4 c. chilled butter
3/4 c. plus 2 T whipping cream
3/4 cup hazelnuts, toasted and chopped
*** I use walnuts***
4 T. raspberry preserves

Combine first 4 ingredients in food processor and blend. Add chunks of cold butter and pulse until it resembles corn meal. (I'm sure you can do that with a fork or pastry cutter too.) Add 3/4 c. cream. Blend just until dough comes together. Turn onto lightly floured surface. Sprinkle with 1/2 c. nuts. Gently knead 4/5 times to mix in nuts.

Divide dough into 4 equal pieces. Shape into ball. Press out to 6 inch round (1/4 inch thick). Spread preserves over 2 rounds leaving 1/2 inch plain border. Place 1 plain round on top; seal edges. (If not baking right away, wrap in plastic wrap and store in fridge)

Preheat oven to 400. Butter baking sheet. Brush each round with 1 T cream. Sprinkle with 1/4 cup nuts pressing in to adhere. Cut each round into 6 wedges. Place 1 inch apart on baking sheet. Bake until puffed and deep golden about 16 minutes. Serve warm or at room temperature.

chip chocolate cookies

My mom makes these with white chocolate chips and they turn out like backwards chocolate chip cookies, a fun twist, and they are SO YUMMY!!!

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 3/4 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 2 cups flour, sifted before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa, unsweetened
• 1 cup chopped walnuts, optional
• butterscotch, white chocolate, or chocolate chips, optional

Preparation:

Cream shortening, butter and sugar; beat in egg. Stir in buttermilk and vanilla. Into another bowl, sift together the flour, baking soda, salt, and cocoa. Stir into the first batter. Stir in walnuts and/or chips if using. Chill for an hour; drop by teaspoonfuls onto lightly greased baking sheets about 2 inches apart. Bake at 350° for 8 to 12 minutes, or until no imprint remains when lightly touched with finger. Makes about 3 to 4 dozen chocolate cookies, depending on additions.

Whole Vanilla

Any ideas on what to do with whole vanilla beans? I bought them at Costco awhile ago with a recipe in mind but haven't got around to making it. I just want to use them up. IDEAS?

Oatmeal Pancakes

Just had these for the first time a couple weekends ago and it won't be the last time - super good and they freeze nicely for future breakfasts on the go!

4 cups rolled oats
4 cups buttermilk
6 eggs
1/4 cup sugar
1/2 cup melted butter
1 cup flour
2 tsp. salt
2 tsp. baking powder
2 tsp. baking soda

Mix rolled oats and buttermilk in a bowl and cover. Let this mixture stand overnight in the refrigerator.

Next morning, add eggs, sugar, and melted butter. Sift flour, salt, baking powder, and baking soda in separate bowl. Stir into mixture until just combined. Cook on lightly greased griddle. Yields 24 pancakes.

Double the recipe and freeze some for later!

Serve with a variety of homemade jams and syrups (peach, raspberry, blackberry) or with butter and cinammon/sugar.

YUM!

Braised Fingerling Potatoes with Rosemary

I made these for Easter dinner this year and everyone loved them. Making them again for dinner tonight. This recipe comes from Consumer Reports Food and Fitness.

1 28 oz bag fingerling potatoes, scrubbed and halved lengthwise
2 shallots, peeled and quratered, root left intact
3 sprigs fresh rosemary, plus 1 tsp chopped
4 TBSP butter, cut into pieces
1/4 tsp each salt and fresh ground pepper
2 1/2 C chicken broth

1. Arrange the potatoes in a single layer in a large skillet. Place shallot pieces and rosemary sprigs in between the potatoes. Add 3 Tbsp of butter and salt and pepper; pour chicken broth over potatoes. Partially cover pan and bring the mixture to a gentle boil pver medium heat. Lower the heat and simmer stirring occasionally, until potatoes are tender when pierced with a fork, about 20 to 25 minutes.
2. Remove and discard shallots and rosemary sprigs. Using a slotted spoon, place potatoes on a serving platter. Increase heat to high and boil remaining liquid 5 minutes uncovered until reduced slightly. Stir in remaining butter and pour sauce over potatoes; sprinkle chopped rosemary. Serve immediately.

"Weekday" Banana Cake

I named it myself. :)
It was a Monday night.
I had some old bananas.
I was craving something sweet.
But didn't want to go totally overboard.
Then I found this on the good 'ol internet.
It's yummy.
And quite healthy!

Beat for 6-7 minutes until thick and light brown.
2 eggs
1/2 cup brown sugar (I use 1/4 c. brown sugar and 1/4 c. maple syrup)


With mixer on low speed add:
1 tsp vanilla
1/4 cup olive or canola oil
2 mashed, ripe bananas
1/2 cup applesauce

Add in just until combined:
1 1/2 cups brown rice flour (or regular flour)
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
pinch of salt
handful of chocolate chips if you wish

The recipe says to bake in a greased 9x5 pan for 40 minutes. Mine took longer than that the first time. Today I made it in my mini muffin pan and baked for 17 minutes.

Enjoy!

And the WINNER is.........

AAAAAAMMMMMMBERRRRRRR!!!!!!!!!!!

Nutella chocolate chip cookies

Nutella Chocolate Chip Cookies

Source: Kirbie’s Cravings

Yield: 2 dozen cookies

Ingredients:

2 c all-purpose flour

1 tsp baking soda

1/8 tsp salt

1/2 c butter, melted

2/3 c granulated sugar

1/2 c brown sugar

2 large eggs

1 1/2 tsp vanilla

1/4 c Nutella

1 c chocolate chips

Directions:

Preheat oven to 375 degrees.

Whisk together the flour, baking soda and salt. Set aside.

Cream the butter, granulated sugar and brown sugar with an electric mixer. Add in the eggs and vanilla and mix well.

Slowly add the flour mixture to the batter, mixing well after each addition.

Add the Nutella and mix briefly, swirling the Nutella throughout the dough.

Stir in the chocolate chips. Drop the dough by the tablespoon onto prepared baking sheets. Bake for 8-10 minutes until the bottoms of the cookies have just started to turn brown.

Allow to cool for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Hello! WINNER PLZ!

So who won?
Did UH-mazing Amber win
and defend her crown?
Or did Sneaky & Sly (but totally adorable)
Sena beat us all.

I know, I know, I should have
been at MOMS but my life just
did not allow it.

REVEAL PLEASE.
I'm dying to know!
I haven't heard a stinkin word.