Sunday, October 20, 2013

Cream of Carrot Soup / Ree Drummond / The Pioneer Woman

I make soup often during Fall and Winter.
I have many soup recipes and some originals ones.
I just watched an episode of The Pioneer Woman and
Ree Drummond just made this amazing looking Carrot Soup.

3 pounds baby carrots or carrot chunks
8 cups vegetable stock or chicken stock
2 sprigs fresh thyme, plus leaves for garnish
1/3 cup honey
1/2 cup heavy cream
Dash of salt and pepper
Combine the carrots, stock and thyme in a pot. Bring to a boil, and then reduce the heat to low and simmer for 45 minutes to 1 hour.

Remove from the heat and transfer the soup in two batches to a blender (or you may use an immersion blender). Puree the soup completely, and then stir in the honey and cream. Taste, and then add salt and pepper as needed. Use a little warm broth if the soup needs thinning.

Serve while warm with a few thyme leaves on top.

Peace in the Kitchen!

Tex - Mex Macaroni and Cheese with Ground Beef / Slow Cooker Recipe and Vegetarian version!

I just read a post from a fellow blogger who posted a recipe for Macaroni and Cheese.
I responded and said that just when you think you have enough recipes for Macaroni and Cheese another one comes along.
I wanted to post this favorite for Tex - Mex Macaroni and Cheese.
This is an adaption from

2 pounds of Lean Ground Beef ( vegetarian: I buy a box of Yves Meatless Ground. There are 4 individual packages to a box. 2 packages are equal to a pound.  I use the entire box for this recipe)

1 large onion, chopped
3 C shredded Mexican Blend Cheese ( 12oz.)
1 - 16 oz. jar of Salsa, I use Pace Chunky
1 - 15 oz. jar of Cheese Dip ( I never said it was healthy!)
1 - 4oz. can of Diced Green Chiles, undrained
1 - 2 1/4 oz. can of sliced Black Olives, drained
1/2 C sliced Pickled Jalapenos, or to taste.... ( these are the ones we use for Nachos)

In a Skillet, saute the beef or crumbles and the onion. ( the crumbles will need a bit of vegetable oil since there is no fat) If using beef, drain after browning.

Transfer the beef to a 4 1/2 - 6 quart slow cooker
Cheese, Salsa, Cheese Dip
Green Chiles

Cover and cook on LOW for  5 - 6 hours.

Cook macaroni according to directions
Stir into the slow cooker and serve.

Peace in the Kitchen!

Friday, October 18, 2013

Italian Bake

I've adapted a recipe that I received this morning from I Love Texas Recipes via Tricia L Mayo.
I received permission today to post this.
I am posting the original recipe with vegetarian options included.

3 pounds of Chicken Breasts, cooked and cut into bite size pieces. ( Vegetarian: 4 bags of Quorn Chik'n Tenders)
6 Italian Sausage Links ( Vegetarian: 6 Field Roast Italian Sausage Links)
1 Large Onion
1 Green Bell Pepper, large dice
1 Red Bell Pepper, large dice
1 pound of Pasta ( Penne, Elbow Macaroni, Shells, Rigatoni, my choice is Rigatoni)
2 Jars of Pasta Sauce or 2 cans of Hunt's Spaghetti Sauce
1 large package of  Shredded Pizza Cheese

Cook Pasta according to package directions, drain.

In a large bowl:
Green Pepper
Red Pepper
Pasta Sauce
Mix Well

Pour into a 9"X13" pan, sprayed with a vegetable cooking spray or buttered

Top with Cheese
Bake at 325 degrees for 45 minutes
It should be golden brown and bubbling.

Peace in the Kitchen!

Crock Pot Sweet Potatoes and Peaches

As I was researching new recipes for Thanksgiving, I found this easy crock pot recipe.
It comes from About.Com Busy Cooks /Linda Larsen.
I make a traditional Sweet Potato Souffle with a Pecan Topping, but this one looks interesting for a change.

2 pounds of Sweet Potatoes, peeled and sliced
1 can of Peach Pie Filling
2 TBS butter, melted
1/4 tsp salt
1/4 tsp pepper

Spray a 4 quart slow cooker with a vegetable cooking spray
Place potatoes in the bottom of the pot
Mix Well

Cover and cook on high for 2 1/2 - 3 1/2 hours until potatoes are fork tender.

Peace in the Kitchen!

Thursday, October 17, 2013

Hot Cider Nog / Southern Living

Here's another Egg Nog recipe I found in a Holiday Southern Living Magazine.

2 C half and half
1 C whole milk
1 C apple cider
2 large eggs
1/2 C sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/2 C Irish Whiskey
1/2 C heavy cream, whipped

Whisk together the first 8 ingredients in a heavy saucepan
Cook over medium-low heat, whisking occasionally until mixture thickens and coats a spoon, about 15 minutes.
Stir in Bourbon

Ladle into mugs and top each serving with whipped cream.

The Holidays!

Iced Egg Nog Cookies / Mrs. Field's Recipe

Another great Holiday Egg Nog Recipe....... Merry Christmas!

2 1/4 C flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/4 C sugar
3/4 C butter, room temperature
1/2 C egg nog
1 tsp vanilla
2 egg yolks
1 TBS nutmeg

Preheat oven to 300 degrees

In a medium bowl:
baking powder
Whisk Well and set aside.

In a stand mixer:
Cream well at least 2 minutes
egg yolks
Beat until smooth

Add dry ingredients on low speed just until combined.

Use a cookie scoop and drop onto a Silpat lined, parchment paper lined or non stick baking sheet pan .
1" apart.
Sprinkle lightly with nutmeg or skip this step if icing the cookies and then sprinkle with the nutmeg over the icing.

Bake for 23 - 25 minutes or until you can see the bottoms turn light brown.

Transfer cookies to a cool flat surface immediately to cool completely.

Egg Nog Icing:
3 C confectioner's sugar
1/4 C butter , softened
1/3 C Egg Nog

In a small bowl, beat sugar and butter until well blended
Gradually beat in egg nog until icing is smooth.  Use whatever amount of the egg nog you need to reach the desired consistency.

Ice the cookies immediately and sprinkle with ground nutmeg.

The Holidays!

Holiday Egg Nog Mousse / Martha Stewart

This Egg Nog Recipe comes from Martha Stewart.

3 TBS Rum (Mt,. Gay)
3 TBS Brandy
1 envelope of unflavored gelatin ( use 1 scant TBS)
3 large eggs, separated
1 C granulated sugar, separated
2 C heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
2 tsp vanilla

Prepare an ice bath and set aside

Combine spirits in a small bowl and sprinkle with gelatin, let soften about 5 minutes

Meanwhile, combine egg yolks and 1/2 C sugar in a heatproof bowl set over a pan of simmering water;
whisk until mixture is pale and fluffy, about2 minutes.
Remove from heat, whisk in gelatin mixture.

Set bowl over pan again and continue whisking until the gelatin has dissolves, about 3 minutes.

Transfer the bowl to the ice bath scraping down the sides, and whisk until cooled slightly about 1 -2 minutes.

In the bowl of a stand mixer, combine the remaining 1/2C of sugar with the heavy cream, cinnamon, nutmeg, cloves, and vanilla.
Whisk until stiff peaks form.
Fold 1/3 of the whipped cream into the gelatin mixture, then gently fold the gelatin mixture into remaining whipped cream.
Transfer to another bowl. Clean the stand mixer bowl.
Refrigerate no more than 5 minutes while preparing the egg whites.

In a clean bowl of the stand mixer , whisk egg whites until stiff peaks form.
Fold into the refrigerated cream mixture.
Chill until firm at least 30 minutes and preferably overnight.

Serve chilled any of the following recommended toppings:

Chopped Toasted Hazelnuts
Crushed Peppermint
Golden Raisins
Cocoa Powder
Whipped Cream

The Holidays!