Ingredients for Quick Potato Soup:
1 onion diced
2 stalks of celery diced
2 cloves of fresh garlic chopped fine
1, 8 ounce bar of Cream Cheese
1 undiluted can of cream of mushroom soup
1 undiluted can of cream of cheddar soup
1/2 C. diced crisp bacon or diced ham for garnish if desired
Peel and dice the potatoes and cover with water. You want no more than 1/2" of water covering the potatoes. Add the onion, garlic, and celery. Salt the water, cover, and cook about 30-40 minutes until the potatoes are tender. Do NOT drain! This recipe does not call for additional liquid.
Add the cream cheese, and both cans of soup stirring until melted and well blended. Taste and correct seasoning to taste. Serve pipping hot with garnish if desired.
We were raised on Campbell's soup and love cream of mushroom soup. So if you like things made from their soups you will love this one, we did. I will make this again, it is sure to be a "do again" as my daughter-in-law says!
Ingredients for Honey Vanilla Pound Cake:
2 sticks cool soft butter (not room temp.)
11/4 C. sugar
4 extra large eggs
2 t. vanilla
1 t. fresh lemon zest
2 C. sifted cake flour
1 t. kosher salt
1/2 t. baking powder
Cream together the butter and sugar for 3-4minutes with electric mixer at medium speed. Crack the eggs and place in a large glass measuring cup. Add the vanilla and zest to the eggs but do not beat. With the mixer on low speed add the eggs one at a time and beat together. Add the whole amount with the last egg.
Whisk the sifted flour, salt, and baking powder together then add with the mixer on low speed until just blended. Finish by folding by hand until just mixed. Spread the batter evenly into the prepared pan and bake for 50-60 minutes until a pick tests clean.
Wash and hull berries and arrange on a platter.
2 C. semi sweet chocolate pieces
1/2 C. heavy whipping cream
1 T. corn syrup
Melt the chocolate and cream over simmering water in a glass bowl. Stir until melted and add the corn syrup mixing well. At serving time pour the chocolate into a small pitcher or bowl with a spoon and pass with the cake and berries.
While this cake is good I would rate it as a "3" compared to our favorite, the Chocolate Pound Cake posted on 5/15/11 which would receive my highest rating, a "5".
|Warm, oozing with apple goodness, and topped with crisp sugar and cinnamon this treat is a winner!|
So this morning as my old cowboy "9 fingers" ( his cowboy shooting nickname), showered I did just that!
Ingredients for Double Quick Apple Buns:
1 can "Grands" canned biscuits
1/2 C. apple pie filling (or any filling desired)
Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper or grease.
|The dry mix is just short of making a quart and would also store well in a large zip lock bag.|
I adapted it a bit and made it up. After licking my spoon for a taste and stowing it away in the refrigerator to chill for 2 hours as directed I have concluded this is my new GO TO for ranch dressing. Delicious and just pennies by comparison. Plus not even packaging to throw away!
Ingredients for Ranch Dressing Mix:
1/4 C. freshly ground black pepper
1 1/2 C. parsley flakes
1/2 C. granulated garlic
3/4 C. granulated onion
1/4 C. garlic powder
2 T. kosher salt
2 T. dried dill weed
Combine all of these ingredients and blend well. Store in an airtight container. Yield about 3 1/4 cups of dry mix.
1 C. Hellman's Mayonnaise
1 C. buttermilk
3/4 C. sour cream
1 slightly rounded T. dry mix
1 scant teaspoon of fresh lemon juice
Refrigerate in a sealed container for 2 hours to let the flavors develop before serving. Yield 1 1/2 pints of ready to serve dressing. Keep refrigerated until serving time.
|Make and bake, make ahead and cook later, or make and freeze to reheat in single servings.|
|Yield 12 servings.|
Helpful Hint: Cook enough ham, sausage, or bacon and eggs ahead and make up sandwiches using buns. biscuits, toast or bread. (Whatever your family likes.) Wrap each in paper towels or napkins and place all of the wrapped sandwiches in a big plastic bag you can seal up. Store them in the refrigerator and each morning microwave for one about 40-50 seconds to warm. It is all cozy in it's paper towel and napkin and ready for the ride to school or work. I do the same thing with single servings of breakfast casseroles. Just cool it completely before slicing, double wrapping, and freezing unless you are planning for the week ahead. If that's the case just refrigerate after a single wrap of each single serving will do the trick.
Ingredients for Amish Breakfast Casserole:
1 pound of breakfast meat or combination (example 1/2 pound sausage and 1/4 pound bacon and 1/4 pound ham)
1/2 t. each salt and pepper
1/4 t. garlic powder
1 t. hot sauce or red pepper flakes
4 C. shredded cooked potatoes (can be thawed frozen hash browns or shredded leftover potatoes)
1 onion diced
8 oz. shredded cheddar cheese divided
8 oz, shredded Swiss cheese divided
6 beaten eggs
1 1/2 C. cottage cheese
Herbs of your liking, optional (like chives, parsley, or savory)
vegetables of your liking, optional (like broccoli or peas, zucchini, peppers, mushrooms, etc.)
|Empty butter wrappers are perfect to butter casseroles, baking sheets, etc.|
|I fold the empty butter wrappers in half, butter side together and store on a door shelf in the freezer section.|
|I use a scissors and clip the bacon into the skillet and cook until crispy.|
|This is turkey sausage so I cooked it after the bacon.|
Next cook the sausage or ham in the drippings and remove them when browned. Pitch the diced onions into the drippings and saute them until tender.
|Today I used fresh Asian mushrooms along with a red onion.|
|This works well with grated loft over baked potatoes or hash browns.|
Spread the mixture into the prepared pan. Top with the reserved cheeses and meat.
|There is a lot of good protein in this dish!|
Yield 12 servings.
NOTE: To reheat from the freezer I usually microwave single portionsfor 40 seconds then add 10-15 seconds more as needed. It will depend on your microwave. Enjoy 'cause this is lip smacking good!
|This sauce is delicious as a dipping sauce for fries, on burgers, and more.|
It was than I decided I would share this one. If you ever had a burger and fries at the Lazarus Restaurant it was served with a little cup of the secret sauce on the side. It was meant as a topping for the burger but we all loved it as a dip for the fries too. Luckily they were generous with it and gladly served extra sauce if requested as it so often was!
Ingredients for Lazarus Burger Sauce:
2 C. Hellman's Mayonnaise
1 C. sour cream
2 1/2 T. Hidden Valley Ranch Dressing Mix, Buttermilk Recipe
Stir these ingredients together well cover, and refrigerate. Delicious as a dip for vegetables, chips, french fries, or on a burger as first intended.
Yield 3 cups.
|American Goldfinches Dinning.|
Beef Tenderloin in Browned Butter Sauce with Yams and Russet Potatoes makes for a No Occasion Special Occasion Dinner.
|Beef Tenderloin right out of the oven needs to sit covered for at least 10 minutes before cutting.|
Ingredients for Roasted Beef Tenderloin in Browned Butter Sauce:
Trimmed and tied Beef Tenderloin Roast 2-4 pounds
4 T. butter
4 T. olive oil
1 T. per pound coarse Kosher salt
1 T. per pound fresh ground black pepper
Take the beef from the refrigerator and let it come to room temperature. Preheat the oven to 400 degrees. Salt and pepper the tenderloin generously on all sides and on the ends, pressing it into the meat.
Transfer the skillet into the preheated oven and roast as follows, 15 minutes for the first pound then 10 minutes for each additional pound. (I roasted the 3.6 pound roast for 40 minutes and it was perfectly done, pink and juicy). Remove from the oven and tent with foil for 10 minutes before cutting. Be ready to be kissed because it is a winner! Slice the meat and serve on a warm platter with the vegetables and spoon the warm browned butter over all.
This was served with an assortment of raw veggies and dip, corn, Lima beans, and cake with winter fruit salad for a no occasion special occasion dinner!.
|These cookie kisses might just be a great Valentine for the chocolate lover in your life.|
Ingredients for Chewy Chocolate Cookies:
1/4 C. butter melted
2 eggs beaten
1/4 C. water
2 1/4 C. Homemade Brownie Mix
1/2 t. baking soda
3/4 C. flour
1 t. vanilla
Walnuts or Pecans, Kisses candy, Chocolate chips, Diced cherries, all OPTIONAL additions.
Preheat oven to 375 degrees F and grease baking sheets if you are not using parchment or sil pat baking mats.
Combine butter, eggs, and water in a medium sized mixing bowl. Beat with a fork until well blended. Stir in brownie mix, baking soda, flour, and vanilla. Blend well. (You may add a few droplets more of water if needed. Batter should be quite thick.) Add additional nuts or other optional goodies stirring just to incorporate.
Drop by teaspoonfuls 2" apart on prepared baking sheets. Bake 10-12 minutes. Cool. Yield 36 cookies.
Note: This recipe was adapted from Make-A-Mix by Karine Eliason, Nevada Harward, & Madeline Westover.
|Ruffled Girl-ie Girl Apron with Pink Satin and Lace.|
Here is a list of materials and fabrics needed for this project:
Apron bib, 1/2 yd. 45" wide fabric, I used a pink and white tiny floral pattern with green leaves on a white lightweight cotton.
Four skirt tiers, 1/2 yd. 45" wide fabric, I used pink tulips on a white background cotton for tier #1, pink floral stripe cotton for tier #2, cream colored lace for tier #3, and wide pink striped cotton for tier #4.
Fabric for the apron top lining and the apron skirt lining: 1 1/4 yd. white lightweight cotton.
Fabric for the neck ties, waist band, and waist ties: 3/4 yd. 45" wide fabric, I used a pink nubby cotton satin.
1/2 yd. jumbo ric rac trim for the top edge of the apron, I used deep pink.
All purpose thread
Iron and Ironing board
Needle and thread
1. From the fabric selected for the apron bib cut one rectangle 13" wide x 11" high.
2. From the fabric you are using for the waist and ties cut eight strips 3" x 44".
3. From the fabric you are using for the lining cut one piece 13" wide x 11" high for the bib and one rectangle 27" wide x 22" high for the skirt.
4. For the four skirt ruffles or tiers cut as follows:
1st tier one rectangle 27" wide x 7" high.
2nd tier one rectangle 45" wide x 7" high.
3rd tier one rectangle 45" wide x 10" high.
4th tier one rectangle 45" wide x 10" high.
|Pivoting gives a pretty end for the ties.|
When you reach the first corner pivot and make a diagonal turn crossing the full width until you are 1/2" from the other side and continue stitching to the end of the second long edge. STOP. Do Not close the end. Turn the ties right side out and press. Repeat the process on a second pair to form the straps/ties for the top of the bib of the apron.
|Sew the two 3" ends together with the right sides facing then press the seam open.|
|A charcoal marking pencil is handy.|
|A sewing guide comes in handy here.|
Place the bib and the bib lining fabrics together right sides facing. Measure 2" in from each top corner and mark. Do not sew the 2" openings as this is where you will insert the ties for the neck. Sew the area inside the two places you have left open on top of the stitching you used to attach the ric rak. Turn and press. Pin the neck ties in the openings leaving a 2" overlap inside the opening. Close the side seams and press. Top stitch the sides and top to finish.
|Here is half an apron!|
On the skirt lining panel, the 2nd tier panel, the 3rd tier panel, and the 4th tier panel: make a 1/4" double turn hem along the sides and bottom edge. To do this, fold in the raw edge 1/4" and press. Then, fold 1/4" again and press Stitch in place close to the fold, making sure to encase the 1/4" hem as you sew.
On the 1st tier panel make a 1/4" double turn hem along the SIDE EDGES ONLY.
When I make gathers I sometimes prefer to hand baste and I found this to be true here. So prepare a needle and thread by running your length of thread through bees wax. If you are not familiar with this you can usually purchase at any sewing supply store. The bees wax does a terrific job of keeping the thread from knotting as you sew.
|I like to hand baste for short lengths of gathers using a double thread and making big running stitches.|
Flip over to the backside and press the seam allowances up towards the top of the raw edge of the 1st tier.
Pin the gathered edge of the 4th tier to the skirt lining panel so the top of the gathered panel is 15 1/2" below the top raw edge of the lining. The edges of the tier should be centered and SET IN 1" from each hemmed edge of the lining panel.
Sew this gathered tier to the skirt lining panel with a 1/4th " top stitch.
Pin the gathered edge of the 3rd tier to the skirt lining panel so the gathered edge is 9 1/2" below the top raw edge of the skirt lining panel. As above, the edges of the tier should be centered and set in 1" from each hemmed edge of the lining panel.
Sew this gathered tier to the underskirt panel with a 1/4" top
stitch. The bottom edge of the 3rd tier should hide the top sewn edge of the 4th tier by about 3" or so.
|This finished side is the left and the right side is flipped to show the seam pressed up.|
Sew together along the top with a 1/4" top stitch.
|These are the most delicious cinnamon rolls I have ever tasted and I just put 7 pans in the freezer and kept out 3 for the weekend!|
To date my favorite recipe was one I posted, "Cinnamon Rolls made with Cream Cheese Layers." on 4/15/12. But, I have been anxious to adapt this new one made by REE Drummond, The Pioneer Woman on the food network. She baked these and gave them as gifts during Christmas. I loved that is is a huge recipe and that she flavored the frosting with Maple and black coffee. Two of my favorite flavors together! I know from past experience you can freeze the unbaked or partially baked yeast dough and pull them out and finish as needed. Also her recipes, as are those of The Iowa Housewife, (sisters Sue and Myrna) and Ina Garten, The Barefoot Contessa always good and flexible enough to be adapted to my families preferences and my ways of doing things.
If I were to rave about results this one would be at the top of the list! The dough is easy but very slack which results in a very soft roll. The dough is easy to work with and rolled out perfectly. They are most delicious, in fact they are the best cinnamon roll I have ever tasted! Couple that with the flexibility of being able to either refrigerate the dough and use for up to three days or make one mess and have enough to stock the freezer with 10 pans of 7 each of yummy cinnamon rolls. I already sent a text message to our out of town son promising to pull a couple pf pans from the freezer and let them thaw as I drive for my next trip to visit him and the twins.
Ingredients for Big Batch Cinnamon Rolls:
1 quart of 2% milk
1 C. canola oil
1 C. sugar
4 1/2 t. instant yeast (or 2 pkg. active day)
9 C. flour + more for rolling on the work surface
2 t. baking powder
3/4 t. baking soda
1 T. salt
Ingredients for Cinnamon Filling:
2 1/4 C. melted butter
1/2 C. packed brown sugar
1/4 C. Vietnamese Cinnamon
1 1/2 C. sugar + more if needed
Ingredients for Maple Glaze:
2 pounds powdered sugar
3/4 C. 2% milk
6 T. melted butter
1 t. espresso powder (or instant coffee powder)
pinch of salt
2 t. maple flavoring
When you are ready to form the rolls remove half of the dough from the bowl. Flour a large work surface. (I used the enamel pull out top from an antique Hoosier cabinet.) Flour the rolling pin and roll the dough into a very large rectangle, 30" x 10". The dough will be VERY thin.
To make the filling, pour 3/4 C. of the melted butter onto the surface of the rolled dough and spread it evenly with a pastry brush or your fingers. Stir together the cinnamon and sugars and sprinkle one half of it evenly over the melted butter leaving about 1/2" edge around the outside of the dough without sugar. Add more butter or sugar as needed.......
Before slicing drizzle a good 2 T. melted butter into 5, 8" disposable pans or other pans of your choosing. If using larger pans increase the amount of melted butter accordingly.
Preheat the oven to 375 degrees F. and cover the pans of rolls for baking and leave them to rise on the counter for at least 20 minutes. ( I left mine 30-35 minutes.)
Remove the rolls from the oven and immediately drizzle very generously with the frosting. It will be somewhat absorbed and you will then need to repeat the drizzling. Just drizzle away until you use all of the glaze. Now get a fork, pull up a chair with your beverage of choice and be delighted. We were!