Saturday, October 31, 2009
4 shredded carrots
1 head of cauliflower, cut very small
1 bunch of brocolli, cut very small
1/2 onion, cut very small
2 cans chicken broth
5 cups water
Add all these ingredients and cook for a short time, about 10 minutes. While it's cooking, make a white sauce in another bowl:
1 1/2 cups melted butter
1 c flour
2 1/2 quarts milk
Whisk together, trying to get lumps out. If you don't, it's not the end of the world. They boil out. Add the white sauce to the veggie pot. Let cook for awhile. About 15 minutes before you want to serve the soup, add Velveeta cheese. I bought the large package and used about a third of it, if that. Season with salt and pepper and whatever else you'd like.
Now, this is my own little addition. I wanted the soup creamier so I added a couple of handfuls of potato flakes or potato pearls. I wanted to add potatoes originally, and probably will next time, but I didn't have any this time. The potato flakes add some thickness to the soup so you can use it in bread bowls! It's perfect for this weather!
Friday, October 30, 2009
1 lb. chicken breast, diced
1 med. onion, diced
2 tsp. garlic powder
3 - 15 oz. cans Northern Beans (white), drain and rinse
4 cups chicken broth (32 oz.)
7 oz. can diced green chiles
2 tsp. salt
1 tsp. ground cumin
1 tsp. oregano
1 tsp. pepper (black or white)
1 cup sour cream
1/2 cup whipping cream
Directions: In a large soup pot sauté chicken, onion, and garlic powder in olive oil until the chicken is no longer pink and the onions become translucent. Add broth, beans, green chiles, and seasonings. Bring to a boil, reduce and simmer for 30 min. Remove from heat stir in sour cream and whip cream. Serve.
Tuesday, October 6, 2009
1 lb ground beef
1 can corn
1 can Rotel tomatoes (if I'm making for kids I use mild)
1 can diced tomatoes
1 packet taco soup dry mix
1 packet ranch dressing dry mix
2 cans kidney beans (I like to mix dark and light beans)
1 can Ranch Style beans
1 diced onion
Brown meat and onions until done. Drain grease. Add the remaining ingredients. I drain the juice from the corn can, because I'm not a huge fan, but leave the juices from all other cans. Bring to a boil, then turn down the heat. Simmer for a couple of hours for a nice flavor. Serve with your favorite brand of tortilla chips, cheese, sour cream and avocado.
Thursday, October 1, 2009
Kick Arse Cinnamon Rolls
1/2 c. warm water
2 Tbs. dry yeast
2 Tbs. sugar
1 small pkg. instant vanilla pudding mix (2 c. cold milk)
1/2 c. melted butter
1 tsp. salt
7-8 c. flour
1. Combine warm water (90-110'), yeast, and sugar. Let it sit for 5 to 10 minutes, it will start to foam.
2. Make pudding according to package directions in a large bowl.
3. Add eggs, melted butter, and salt to the pudding, mix well.
4. Add yeast mixture to pudding mixture, blend.
5. Add 6 c. flour, mix in. Add another cup or two to get a smooth yet elastically dough (not sticky).
6. Let rise in a warm place for 1 hour.
7. Punch down and fold in sides.
8. Cut in half, set one part aside.
9. Roll out a rectangular shape leaving the dough 1/4 in. thick.
10. Spread with cinnamon/sugar mixture.
11. Roll up snugly lengthwise.
12. Cut using thread every 1-2 inches.
13. Repeat steps 9-12 using the other half you had set aside.
14. Spray a cooking dish with pam, put in 7-9 per cake pan.
15. Cover and let rise for 45 min. to 1hr. (until they double in size)
16. Bake at 350' for 15 minutes for 1 inch rolls and 20 minutes for 2 inch rolls, or until slightly golden on top and not doughy on the bottom.
17. Frost while still hot, yield: about 30 one inch buns or less for 2 inch buns.
Cinnamon Brown Sugar Mixture
1 1/2 c. melted butter
3 c. brown sugar
6 tsp. cinnamon
1. Melt butter.
2. Add brown sugar and cinnamon, mix thoroughly.
3. Spread over dough for rolls.
Cream Cheese Frosting
12 oz. cream cheese softened
3/4 c. softened butter
2 tsp. vanilla
1 1/2 Tbs. milk
4 1/2 c. powdered sugar
1. Mix with a hand mixer on high until smooth and creamy.
2. Spread over hot cinnamon rolls.