Tuesday, March 24, 2015

Nacho Potato Soup

I love making soup.  I love eating soup.  As I looked over the recipes I had typed up for this blog, I realized that I had included only one soup recipe.  We need to fix that.  Nacho Potato Soup is Wayne's favorite so I will start with that one.  Whenever I mention this soup in front of Jeff (son), he always asks, "Then who's soup is it?"  (Not yo's potato soup--get it?)  Oh well.  You'll like it.  (Terry)


NACHO POTATO SOUP
In a large saucepan combine:
1 pkg (5 ¼ oz) au gratin potatoes
1 can (11 oz) drained whole kernel corn
1 can (10 oz) diced tomatoes and green chilies
2 C water.
Use the powdered cheese in the boxed potatoes
NOTE:  I use the mild tomatoes and green chilies
Mix well and bring to a boil. Reduce heat and simmer 15-18 min. or until potatoes are tender
NOTE:  Always takes longer than 18 minutes.
Add:
2 C milk
2 C cubed process American cheese (I use 1# Velveeta)
dash hot pepper sauce.
Cook and stir until cheese is melted.

Tuesday, March 17, 2015

Honey Beet Salad

I know this is wintertime, but we are still enjoying produce that we harvested from our garden last summer:  carrots, onions, potatoes, beets.  A couple of weeks ago I used our "fresh" beets to make a couple of salads.  One was a familiar favorite, but the other was a new salad.  Today I will pass on the new recipe.  I will save the other recipe for another time.  For both recipes, I put the unpeeled fresh beets through my salad shooter.  Then I boiled the shredded beets in salted water.  (Save that beet water to make beet jelly.)  When they were done, I put them in the fridge to cool off.  (Terry)


HONEY BEET SALAD
Place the following in a bowl:
2 C cooked, shredded beets
1/4 C chopped onion--sweet or red
1/4 C chopped walnuts
Dressing
Whisk together:
3 TB balsamic vinegar
1 TB honey
1 1/2 tp red wine vinegar
1/4 tp black pepper
Pour over beets.  Salt to taste.  Sprinkle with 2 TB fresh chopped parsley and 1/3 C crumbled feta cheese or blue cheese.

Tuesday, March 10, 2015

Popcorn Salad

   Awhile back I taught a short kitchen segment in Relief Society on making homemade mayonnaise.  I wanted something "to do" with the mayonnaise so the sisters could try it out.   That was when I thought of making Popcorn Salad--using the homemade mayonnaise.  I will tell you that I first mix up the salad using the amount of mayo the recipe calls for, but that is too dry for me.  So I add more mayo, probably ending up doubling the amount in the original recipe.
   I make a few other adjustments, mostly because I am lazy.  I usually use bottled, real bacon pieces.  I usually don't divide the cheese and bacon but just mix all of both ingredients right into the salad, rather than garnishing.  I do like to quarter the chestnut pieces. 
   Popcorn should be popped oil free.  1/2 C of kernels will be more than enough popcorn.  (Terry)


POPCORN SALAD
3/4 C mayonnaise  (I probably use 1 1/2 cups)
1 C diced celery
1 1/4 C shredded cheddar cheese, divided
1 can (8 oz) sliced water chestnut, drained
3/4 C crumbled cooked bacon, divided
1/4 C shredded carrot
2 TB minced chives
6 C popped corn
Mix all ingredients in a large bowl except popcorn.  Just before serving, add in popcorn and any additional mayo.  If you are garnishing with reserved cheese and bacon pieces, do that now.  Can serve as it or over a thin layer of shredded lettuce.  Serves 10 to 12.












 














 







 









 











Tuesday, March 3, 2015

Fresh Cranberry Salsa with Cream Cheese Dip

I am in love with cream cheese.  Sweet.  Savory.  Doesn't matter.  I found this yummy recipe from Our Best Bites that involves cream cheese and had to try it.  Now you've got to try it.  (Terry)


FRESH CRANBERRY SALSA WITH CREAM CHEESE DIP
Ingredients
12 oz bag fresh cranberries, washed
2 jalapenos, minced (adjust according to taste)
1/2 cup sliced green onions, roughly chopped
1/4 cup chopped cilantro, roughly chopped
1/2 tablespoon lime or lemon juice
1/4 teaspoon kosher salt
1/2 cup sugar, more to taste if desired
2 8oz packages cream cheese, at room temperature


Instructions
Place cranberries, jalapenos, green onions and cilantro in a food processor and process until fine. Transfer mixture to a bowl and stir in lime juice, salt, and sugar. Chill in fridge for about 2 hours or more. To serve, spread cream cheese evenly in a pie plate or other shallow serving dish. Spread salsa on top and serve with crackers.
NOTE:  Can divide salsa in half and use only one package of cream cheese, saving the rest for another time.

Tuesday, February 24, 2015

Dreamsicle Salad

We love Stewart's brand orange soda pop at our house.  So...we also like Dreamsicle ice cream bars.  You get the picture.  Well now I have found a salad with that same great flavor.  Wayne says I can make it any time.  And I have.  Lately we've had the occasion to take meals in to several small families.  So I divided it in half each time and gave half and kept half.  Hence, we have eaten it a lot recently.  This recipe is borrowed from The Better Baker Blog.  I have made it with both diet and non-diet ingredients.  Great either way.  (Terry)


DREAMSICLE SALAD
1 sm. (4 serv. size) pkg. sugar free orange jello
1 sm. (4 serv. size) pkg. sugar free instant vanilla pudding
1 - 10 ozs. can mandarin oranges, drained
1 - 8 ozs. tub fat free frozen whipped topping, thawed
Dissolve jello in 1 c. boiling water. Add 1/2 c. cold water; let set in fridge for 20 minutes. Whisk in dry vanilla pudding mix and whisk until smooth. Fold in oranges and whipped topping. Refrigerate. Try strawberry jello with strawberries, peach jello with (no sugar added) peaches, etc.
NOTE:  I use 2 cans of mandarin oranges.  We have tried and also like the strawberry version and have tried lime jello with pears.


Wednesday, September 17, 2014

Snickerdoodle Cupcakes


My favorite cookie is the Snickerdoodle, so when I saw this recipe floating around Facebook I decided I needed to try it.




I just used a store bought cake for the cupcakes, but the frosting was super simple. I made them for Cole's preschool party. I made them the night before, so I put them in the fridge overnight and they were even better.


Ingredients:
  • 4 oz. softened cream cheese
  • 5 Tablespoons softened butter
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 envelope dream whip, dry not prepared
  • 3 Tablespoons milk
  • ½ cup flour
  • 3 cups powdered sugar
  • ½ teaspoon salt
  • 2 teaspoons cream of tarter
  • Cinnamon sugar for the top
 Directions:
 Beat cream cheese and butter together and then add sugar and vanilla. Add dream whip and milk. Add flour, sugar, salt and cream of tarter. Mix another minute, do not over beat. Frosting should have a cookie dough consistency. Frost cupcakes and sprinkle Cinnamon sugar over the top.


  This is where I got the recipe from http://www.chef-in-training.com/2014/09/snickerdoodle-cookie-dough-frosting/.




Tuesday, September 16, 2014

S'mores Ice Cream Pie

This pie should make up for all the lack of not posting anything in awhile!! It is super simple to make- Mike made this recipe up for a special for one of the restaurant he works for and brought me home a slice to sample. I loved it so much that we made one for home too.

First, you need just a basic graham cracker crust. (Aunt Terry's Pumpkin Chiffon Pie one would work awesome http://leefam1946.blogspot.com/2012/11/pumpkin-chiffon-pie.html. Let the crust set in the fridge for at least 5-10 mins. Then grab your favorite vanilla ice cream (let it set out a soften so, it is easier to use). Once, crust has set fill with the ice cream. Then top the whole pie with small marshmallows.
                                                     (this is just the slice- Mike brought home)


Stick the pie back in the freezer to harden and cover with plastic wrap. Then when you are ready to serve grab your strongest lighter- we use a Creme' Brulee torch but any lighter should work.
Torch/Roast the marshmallows- they will puff up and be toasted. Then drizzle with chocolate syrup and enjoy!!