Vegetable Soup

Ingredients 
2 tablespoons olive oil

1 medium yellow onion, chopped

3 carrots, chopped

2 celery ribs, chopped

5 cloves garlic, minced

1 red bell pepper, chopped

1 medium zucchini, chopped

6 gold potatoes, chopped (about 2 cups)

6 cups vegetable broth (I usually use homemade but if you buy it by the quart just use 8 cups total)

1 (28 oz) can diced tomatoes (or crushed)

2 bay leaves

1 teaspoon poultry seasoning

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups frozen green beans

1 cup frozen corn

1 cup frozen peas

Instructions

1. In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, and celery and cook for 5 minutes or until vegetables are tender. Add in the garlic, red pepper, zucchini, and potatoes. Cook for 3 minutes.

2. Add the vegetable broth, tomatoes, bay leaves, poultry seasoning, salt, and pepper. Reduce heat to medium-low, cover, and let the soup simmer for 25-30 minutes, or until the potatoes are soft.

3. Stir in the green beans, corn, and peas and cook for 5-7 minutes, or until vegetables are cooked through.

4. Remove the bay leaves and season with additional salt and pepper, if necessary. Serve warm.

Makes 10 servings.

Notes:

-       Another recipe that freezes great.

Peach Cobbler Dump Cake

Ingredients 
1 stick (1/2 cup) unsalted butter

1 1/2 cups granulated sugar (divided) 2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup whole milk

1 tablespoon pure vanilla extract

1 (29-ounce) can sliced peaches in juice 1 teaspoon ground cinnamon

Instructions

1. Preheat oven to 350°F.  Butter a 9x13 baking dish (or 2-8x8 baking dishes). Set aside.

2. Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

3. Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

4. Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

5. Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired.

Quinoa Black Bean Tacos

Ingredients 
1 cup uncooked quinoa

1 clove garlic, minced

Dash of salt

1/2 Tbsp chili powder

1/4 tsp cumin

1/4 tsp oregano

1/4 tsp smoked paprika

2 cups cooked (or 15 oz can) black beans

Instructions

1. Put the quinoa in a medium pot along with the garlic, salt, chili powder, cumin, oregano, smoked paprika, and 1.5 cups of water. Stir to combine. Put a lid on the pot, turn the heat on to high, and bring it up to a boil. As soon as it reaches a boil, turn the heat down to low and let simmer for 15 minutes. After 15 minutes, turn the heat off and let it sit (with the lid in place) for an additional 10 minutes.

2. Rinse the black beans well in a colander and allow the excess water to drain off.

3. When the quinoa has finished cooking, remove the lid and fluff with a fork. Add the drained black beans and stir to combine.

4. Service with your choice of tortillas and toppings (cheese, sour cream, salsa, avocado, etc)

Makes 8 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This freezes well, just heat up in the microwave.

-       I have used this mixture on nachos before too.

Vegetable Beef Soup

Ingredients 
3-4 lb chuck roast

2 soup bones

1 medium onion

8 c water

1 T beef Better than Boullion or more to taste

1 15oz can diced or crushed tomatoes

1 c diced potatoes

1 c chopped celery

1.5 c diced carrots

1.5 c green beans

1.5 c peas

1/4 c ABC pasta

Instructions

1. Simmer first 5 ingredients in large for 2 hours and then remove chuck roast and soup bone. 

2. Add vegetables and simmer for another hour.  Add pasta when there is about 20 min left.

3. Shred about half of the meat and add back into pot while the vegetables are cooking.  The leftover meat can be used for beef salad, sandwiches or frozen for future use.

4. Best if made the day before serving, place in fridge overnight.  This also allows you to remove any addition fat that will harden on the top.

Notes:

-       If you already have beef broth made you can use that and skip the first step, just add some meat as desired.

-       1.5 c is about equal to a 15 oz can, so you can use canned, fresh or even frozen vegetables easily.

-       Leftovers freeze well, or it can just be made ahead of time and frozen for later.

Rum Balls

Ingredients 
4.5 oz butter, softened

2 c powdered sugar

2 T (rounded) cocoa powder

2 t instant coffee

1 t vanilla extract

1/2 t rum extract (real alcohol will make it too runny)

1/2 c chopped golden raisins

3/4 c coconut

Instructions

Cream butter and add powdered sugar. 

Add cocoa and instant coffee. 

Stir in essence. 

Add chopped raisins and coconut. 

Chill mixture until firm.  Shape into small balls and roll in coconut or powdered sugar.

Makes 24-30 balls.

Creamy Tomato Soup

Ingredients 
2 T olive oil
1 large yellow onion, diced
4 cloves garlic, minced
28 oz can crushed tomatoes
6 oil-packed sun-dried tomatoes, roughly chopped

2 T balsamic vinegar

1/2 t baking soda

1 c half and half

Salt and pepper, to taste

Instructions

1. Heat olive oil in saucepan over med-high heat. 

2. Add onion and sauté, stirring often until just tender. 

3. Add garlic and thyme and sauté an additional 2 minutes.

4. Add crushed tomatoes, sun-dried tomatoes and balsamic vinegar and bring to a simmer, stirring frequently. 

5. Reduce heat to low and stir in baking soda. 

6. Add in half and half, stir well and bring back to a simmer, do not boil.

7. Use an immersion blender to puree the soup in the saucepan.

8. Season with salt and pepper to taste and serve.

Makes 4 servings. Takes about 25 minutes.

Notes:

-       Sometimes this soup turns out really thick, if that happens just add some more half and half or tomato juice to bring it to your desired consistency.

Chicken and Chorizo Soup

Ingredients 
2 chicken breasts

1 t smoked paprika

1 T olive oil

4 oz mild chorizo sausages, sliced

1 onion, diced

2 cloves garlic, minced

1 T parsley

1 15 oz can diced (or crushed) tomatoes

1 15 oz can butter or navy beans

1/4 t thyme

1 bay leaf

Salt and pepper

Instructions

1. Sprinkle the chicken with the smoked paprika, then heat the oil in a dutch oven over med-high heat and brown the meat all over.

2. Lift out the chicken and add the chorizo to the pan.

3. When the oil starts to come out of the chorizo, add the onion and cook over a low heat for about 5 minutes.

4. Add the garlic and a tablespoon of parsley. Cover and cook gently for another 10 minutes.

5. Add the tomatoes and beans and give it a stir. Add a little water if the mixture is a bit thick. Return the chicken to the pot, along with the thyme and bay leaf. Turn up the heat and bring up to a simmer. Lower the heat to its lowest setting, cover the pot and let it bubble away gently for 30 minutes or so. Remove the lid and simmer for another 15 minutes, until the sauce is thick and rich.

6. Serve with warm crusty bread and a salad.

Makes 4 servings.

Chex Mix (oven recipe)

This is the recipe my family has always used, nowadays when you try to look up the recipe it usually brings up microwave recipes.

Ingredients 
3 c Corn Chex

3 c Rice Chex

3 c Wheat Chex

1 c Small Pretzels (or sticks)

1 c Mixed Nuts

Seasoning

6 T Butter

2 T Worcestershire Sauce

1.5 t Seasoned Salt

3/4 t Garlic Powder

3/4 t Onion Powder

Instructions

1. Preheat oven to 325 degrees.

2. Melt butter and mix in the rest of the seasonings.

3. Mix cereal, pretzels and mixed nuts in a large roaster pan (or mix in large bowl and divide into 9X13 pans for the oven).

4. Pour seasoning mix over the cereal mix and gently stir.

5. Bake in oven for 1 hour, stirring every 15 minutes

6. Spread on paper towels to cool and then store in an airtight container.

Notes:

-       I personally often leave out the nuts, mainly just because they aren’t usually in the house.

Rainbow Quinoa Salad

Ingredients 

1 c quinoa

2 c water

1 medium tomato, chopped

1 medium carrot, chopped

1/2 red onion, finely chopped

1/2 c pitted kalamata olives, chopped

1 bell pepper, chopped

1/2 c cooked black beans

1 T olive oil

1 T balsamic vinegar

Salt and pepper to taste

Instructions

1. Start by cooking quinoa. Boil water in saucepan, once boiling add quinoa.  Cover pot and turn to medium-low heat for 15 minutes, let rest for 5 minutes.

2. Combine all ingredients in medium sized bowl.  Add more olive oil and balsamic vinegar to taste.

Makes 4 servings.

Notes:

-       Quinoa could also be cooked in a pressure cooker or your favorite preparation method.

-       This is great made ahead of time and it allows the flavor to develop more.

-       For easier preparation you can allows use pre-chopped veggies or shredded carrots from the store.

-       This recipe is very adaptable, you can add and subtract veggies based on what is available or your favorites

Spinach & Zucchini Lasagna

Ingredients 

1 box oven-ready lasagna noodles, I usually use Cremette

2 T olive oil

2 medium zucchini, about 1/4 in cubed

1/2 package frozen spinach, cooked

2  28 oz jars pasta sauce

1 15 oz ricotta cheese

2 eggs

1/2 c parmesan

4 c shredded mozzarella, divided

1/2 t garlic powder

Garlic salt

Instructions

1. Preheat oven to 450.

2. Toss zucchini with olive oil and place on lines baking sheet, sprinkle with garlic salt.  Roast about 10 min in oven.

3. Turn town oven to 400.

4. In a bowl combine spinach, ricotta, eggs, parmesan, garlic powder and 2c mozzarella.

5. Spread about 1 c of sauce in bottom of pan and place 3 sheets of lasagna side by side.

6. Spread 1/3 of ricotta mixture over noodles and top with 1/2 zucchini, sprinkle top with mozzarella and about 1 c sauce.  Top with 3 more pasta sheets.  Follow up with 1 layer with just ricotta mixture and then repeat layer with zucchini. Add one more cheese layer if there is enough remaining.

7. After the final layer of pasta add remaining sauce over top and sprinkle with remaining mozzarella.

8. Cover with foil and bake 35 min.  Remove foil and bake uncovered 5-10 min.  Let rest 5 min before serving.

Makes (1) 9X13 pan, usually cut into 12 or 16 pieces.

Notes:

-       Can easily be made ahead of time and kept in fridge or frozen, baking times for refrigerated lasagna (or frozen and thawed) is 45-60 min and frozen lasagna for 1 hour 35 min. These times can very based on your oven.

Meat Lasagna

Ingredients 

1 box oven-ready lasagna noodles, I usually use Cremette

1 lb ground beef, browned

2  28 oz jars pasta sauce

1 15 oz ricotta cheese

2 eggs

1/2 c parmesan

4 c shredded mozzarella, divided

1/2 t garlic powder

2 T parsley

Instructions

1. Preheat oven to 400.

2. In a bowl combine ricotta, eggs, parmesan, garlic powder, parsley and 2c mozzarella.

3. Spread about 1 c of sauce in bottom of pan and place 3 sheets of lasagna side by side.

4. Spread 1/3 of ricotta mixture over noodles and top with 1/3 meat, sprinkle top with mozzarella and about 1 c sauce.  Top with 3 more pasta sheets.  Repeat for 2 more layers or 3 if you have enough.

5. After the final layer of pasta add remaining sauce over top and sprinkle with remaining mozzarella.

6. Cover with foil and bake 35 min.  Remove foil and bake uncovered 5-10 min.  Let rest 5 min before serving.

Makes (1) 9X13 pan, usually cut into 12 or 16 pieces.

Notes:

-       Can easily be made ahead of time and kept in fridge or frozen, baking times for refrigerated lasagna (or frozen and thawed) is 45-60 min and frozen lasagna for 1 hour 35 min. These times can very based on your oven.

Bailey's Chocolatini

Ingredients 
3 ice cubes
3 1⁄2 tablespoons Baileys Salted Caramel Liquer
2 1⁄2 teaspoons vanilla vodka
1 1⁄2 tablespoons chocolate liqueur (use Godiva if possible)
chocolate shavings (optional)

Instructions

Drop several ice cubes into a shaker.
Add Baileys.
Add vodka and chocolate liqueur.
Shake together.
Strain drink into a chilled Martini glass.
Garnish your Martini with chocolate shavings or chocolate flake.
If you don’t have chocolate then try a sprinkling of cocoa powder or hot chocolate powder.
If you don’t have either then don’t worry, this drink is so chocolaty you’ll find it hard to improve!