Fat Flush Soup

Keith and I really enjoy this healthy soup 

that tastes good and fills you up!

Fat Flush Soup

2 tsp. olive oil
1 ¼ lbs lean ground beef, turkey or shredded chicken
1 onion, chopped
2 cloves garlic, chopped
1 bell pepper, seeded and chopped
8 oz. mushrooms, chopped
1 (14 oz.) can crushed tomatoes
1 (32 oz.) bottle reduced-sodium tomato or vegetable cocktail juice
1 Tbs. fresh lemon juice
1 (14 oz.) can black, navy or pinto beans, rinsed and drained
1 Tbs. ground cumin
1/8 tsp. cayenne, or to taste
¼ cup each fresh cilantro and parsley, chopped

1.     In stockpot, heat olive oil over medium-high setting. Sauté meat/poultry until cooked through, about 5 minutes. Drain and set aside.

2.     Sauté onion, garlic, peppers and mushrooms until soft, about 5 minutes.

3.     Stir in remaining ingredients, except cilantro and parsley. Cover and simmer 20 minutes. Stir in cilantro and parsley.

4.     Cover; simmer 10 minutes longer. Store soup in refrigerator up to 5 days. Freezes well. Make 12-14 cups. 1 serving = 3 cups.

Gingerbread Houses

Gingerbread

2/3 cup dark molasses

1 egg

1/2 cup oil

1/3 cup brown sugar

1 tsp. ginger

1 tsp. cinnamon

1/8 tsp. cloves

2 3/4 cup flour

1/2 tsp. salt

3 tsp. baking powder

Mix all ingredients thoroughly.  Generously grease cookie sheet. roll dough onto cookie sheet. Use wax paper on top. Bake on cookie sheet at 300 degrees for 20-30 mins.  Place pattern on hot bread and cut immediately.  Lift out carefully and place on cooling rack. Bread should be very hard when cooled. The roof will break off if dough is not thoroughly baked (can be placed back in oven for 5 or 10 mins if needed.) Use royal icing to "glue" pieces of house in place.

Royal Icing

3 egg whites

1/2 tsp. cream of tarter

1 lb. powdered sugar

Mix for 10 minutes.

Coconut Cupcakes with Lime Buttercream Frosting

Yield: 24 cupcakes

Ingredients:

For the Cupcakes

1 (18 ounce) box French Vanilla cake mix (see note below)
1 (3.4 ounce) package Jell-o Coconut Cream pudding mix
1 cup sour cream
3/4 cup vegetable oil
4 eggs, lightly beaten
1 (13-ounce) can unsweetened coconut milk; divided use (see note below)
2/3 cup sweetened shredded coconut

For the Frosting

remaining 9 ounces of coconut milk
2 cups (4 sticks) unsalted butter, room temperature
zest of 1 medium lime
1.5 pounds (about 5 3/4 cups) confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract

Directions:For the Cupcakes

1. Preheat oven to 350°F. Line cupcake pan with paper liners or spray wells with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs and 1/2 cup (4 ounces) coconut milk. Beat for about two minutes on medium speed until well combined. Fold in the shredded coconut.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Prepare the frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, gently begin to beat the butter and coconut milk on low.  When it starts ot thicken, pour off excess liquid.  Then beat on medium-high speed for about 5 minutes. Add in the lime zest and mix to combine.

2. Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

3. Pipe the frosting onto the cooled cupcakes and if desired, garnish with a dusting of shredded coconut.

Beef Stroganoff

A Betty Crocker Classic

Basic ingredients, quick prep and great flavor—

all reasons that this dish is a classic!

1 1/2 pounds beef sirloin steak, 1/2 inch thick

8 ounces fresh mushrooms, sliced (2 1/2 cups)

1 medium onion, thinly sliced

1 garlic clove, finely chopped

1/4 cup butter or margarine

1 1/2 cups beef flavored broth

1 teaspoon Worcestershire sauce

1/4 cup Gold Medal® all-purpose flour

1 1/2 cups sour cream

3 cups hot cooked egg noodles

 

1. Cut beef across grain into about 1 1/2x1/2-inch strips.
2. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
3. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Makes 6 servings

 

Cafe Rio Style Dinner

A big family favorite.  I served this for the family who came to see Eric graduate from High School.

 

 

 

CAFÉ RIO PORK

 3-4 lb. pork sirloin roast

1 cup Pace Salsa
1 1/3 cups brown sugar
1 cup 7-up

 Place roast in crock pot.  Mix salsa, brown sugar and 7 up.  Pour over roast.

Cook on low all day, (8-10 hours). 
Shred with forks before serving.

 Serve in salad with black beans and a tortilla like Café Rio or use it to make burritos.

 

CAFÉ RIO SALAD DRESSING
1 1/3 cups sour cream
¾ cup mayonnaise
1 bunch cilantro
4 T. salsa verde
1 pkg. ranch dressing mix
1 clove garlic, minced
juice of 1 lime

 Mix ingredients together in blender.

Orange Rolls

                                              

I found this recipe on food.com and made the rolls for my Mother's Day Brunch.  YUM!  They were a big hit.  They didn't raise as well as I'd hoped, so next time I will allow for more time and maybe a warmer spot to rise.  There was no recipe provided for the orange butter icing, so I made up my own with fresh squeezed orange juice, powdered sugar and melted butter.  I brushed the whole top of the roll, but it was sticky.  This picture shows the icing piped on.  That looks great.  These rolls have a nice orangy flavor that went well with the quiche and fruit.

• Prep Time: 2 hrs
• Total Time: 2 1/4 hrs
• Servings: 32

Ingredients  

• 2 1/4 teaspoons dry yeast, softened in
• 1/4 cup water, lukewarm
• 1/2 cup sugar
• 3/4 teaspoon salt
• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 oranges, juice and grated rind of ( you'll need 3/4 cup of juice)
• 4 1/2 cups flour, sifted ( amount approximate)

  Directions

1. Soften yeast in water for a few minutes; add sugar, salt, butter and beaten eggs.
2. Mix well until sugar and salt are dissolved; add orange juice and rind.
3. Then add 2 cups flour gradually, beating hard for about 5 minutes.
4. Mix in remaining flour, not adding any more flour than needed to allow handling as dough should be on the soft side.
5. Knead well, cover and let rise until double in bulk.
6. Divide dough in half; roll each piece into a circle 1/4" thick.
7. Cut each circle into 16 pie-shaped pieces.
8. Roll each piece from the wide end towards the point, as for crescent rolls.
9. Place rolls on a greased baking sheet with the tip underneath the roll to hold shape; let rise until doubled.
10. Bake in a preheated 425F oven for 12 minutes or until golden brown.
11. Cool slightly and ice with orange butter icing.

 

Pasta Salad

Ingredients for a very large salad.  Cut in 1/2 for family size.

·        16-ounce package tri-colored pasta

·        16-ounce package broccoli florets

·        1 2.25-ounce can sliced black olives

·        Sliced red bell pepper

·        1/2 cup Italian dressing

·        1/2 cup ranch dressing

·        Salt to taste

·        1/4 teaspoon pepper

·        1/4 teaspoon garlic powder

·        1/4 teaspoon sugar

Cook pasta according to directions on package.  Mix dressings with seasonings.  Drain pasta, add veggies and stir in dressing.  Voila! Delicioso!

 Sweet & Spicy Roasted Sweet Potatoes

Woman’s Day Magazine

I loved these! But I only used 2 sweet potatoes, and just guessed at the appropriate amount of each ingredient. I baked them 30 mins. and they were delicious!

 Recipe Ingredients

·         1/4 cup firmly packed brown sugar

·         2 Tbsp olive oil

·         1/2 tsp ground cinnamon

·         Pinch cayenne

·         Kosher salt and pepper

·         4 lb small sweet potatoes (about 10), cut into 3/4-in.-thick wedges

·         1/2 cup grated Parmesan (2 oz)

Recipe Preparation

1.      Heat oven to 375°F. In a large bowl, combine the sugar, oil, cinnamon, cayenne, 1 tsp salt and 1/2 tsp pepper.

2.      Add the sweet potatoes, sprinkle with 1/4 cup Parmesan and toss to coat. Divide the potatoes between 2 large rimmed baking sheets and arrange in an even layer. Sprinkle with the remaining 1/4 cup Parmesan and roast, rotating the pans halfway through cooking until deep golden brown and tender, 50 to 60 minutes.

Broccoli Cheese Soup

I was craving creamy broccoli soup, so I looked for the recipe on The Pioneer Woman, and guess what?  She had just posted it that day!  Perfect timing for me.  I liked this recipe, and best of all, the guys like it too.  Eric usually picks at his soup when I make it for dinner, but last night he devoured it.

I ran the soup through the blender before I added the cheese, and that worked just fine.  I wish I had taken a picture, because I served it in beautiful bread bowls.  Darn.  Maybe next time.

Prep Time 10 Minutes

Cook Time 30 Minutes

Ingredients

1 whole Onion, Diced
1 stick( 1/2 Cup) Butter
⅓ cups Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Splash Of Chicken Broth If Needed For Thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

 Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

 Enjoy!

Potato Soup

BOBBIES POTATO SOUP

 2-4 large potatoes, peeled and cubed

2 Tablespoons butter
½ small onion, chopped
1-2 stalks celery, sliced
1 carrot, shredded (optional)
4-5 cups milk
salt & pepper  to taste
parsley (optional)

 Egg Nogs

2-3 eggs
flour – enough to thicken

 In a large pot, saute onion in butter.  Add potatoes, celery and carrot, barely cover with water and cook til tender.  Add milk, salt, pepper and parsley.  Stir frequently.  

Make egg drops by beating eggs, then adding flour until almost stiff.  Add a little salt. 

When soup comes to a boil add egg nogs dropped by spoonfuls into soup.  Boil until eggs are cooked through.