Potato Soup

 4-5 potatoes peeled and cubed into 1 inch squares
1/2 onion - diced
1 carrot diced
2 chicken bullion cubes
Place in a large stockpot and fill with water until it just covers the potatoes.
Cook until potatoes are soft but not mushy.
Turn on low and add 1 can cream of chicken soup, 1/2 stick margarine, 1 block cream cheese (cut in cubes)
Slowly add 1 1/2 cups milk.
Cook on low until smooth.

Warm Green Been Salad

Warm Green Bean Salad

500g Green beans, sliced
2 tbs Olive oil
1 Onion, cut in half and thinly sliced
250g Bacon, chopped
2 tbs Sesame seeds
1 tb Balsamic vinegar
2 tbs Freshly chopped coriander

1. Add the olive oil to the pan and fry onions gently until soft.
2. Add bacon and sesame seeds and cook till bacon is just cooked.
3. Add beans and stir fry for a few minutes.
4. The idea is to keep the beans crunch so keep it quick.
5. Add balsamic vinegar and coriander and mix well.
6. Transfer to the serving dish.
This dish can be served hot or at room temperature.
Serves 4-6


Enjoy!

Cheesy Potato Soup

(as you can tell - I didn't "thinly slice my carrots" but that's how I like them!
This picture was also taken BEFORE adding the cheese.. I forgot to get a pic when it was finished... but trust me YUMMY!)

6 bacon strips, cooked/crumbled

3 cups peeled/cubed potatoes

1 can (14oz) chicken broth

1 small carrot, grated

1/2 cup chopped onion

1 TBSP dried Parsley flakes

1/2 tsp celery seed

1/2 tsp. salt

3 TBSP flour

3 cups milk

8 oz. Velvetta

2 green onions thinly sliced

In saucepan, mix bacon pieces, potatoes, broth, carrot, onion, celery seed, parsley, salt/pepper. Simmer in covered pan until tender (about 15 min). Combine flour and milk until smooth then add to soup. Bring to a boil; then boil for 2 min while stirring. Add cheese and mix until melted. Garnish with green onions.!!

Favourite Spinach Salad

- 1/2 bag pre-washed spinach leaves

- 1 tomato, cut into chunks

- Your favourite cheese or whatever you have on hand - I like to use something white (Swiss, mozzarella, Monteray Jack), cut into small cubes

- Bacon bits (the real ones)

- Kraft Sundried Tomato and Oregano salad dressing

Add spinach to serving bowl. Next, add tomato chunks and cheese cubes. Sprinkle everything with a few bacon bits (don't overdo it!). Serve with Sundried Tomato and Oregano dressing.

This is my favourite salad to serve for company, but I make it just for the family a lot too. My kids gobble it up!

Veggie Soup

Tonight I was in the mood for some soup and it was like 4:15pm, so I didn't have much time to throw it together. I used what I had on hand, and now, I need to restock my pantry a little!! Here's what I did:

2 cans of chicken broth
1 can of green beans
1 can of young peas
about 16 baby carrots chopped
1 small onion chopped
lima beans (I had some leftover in the fridge, about a can's worth)
juice of one lime
1 table spoon of garlic
1 tsp salt
2 sage leaves
1/4 cup or so of fresh cuban basil
1/4 cup white wine
3 small tomatoes diced

I put it all in a pot, brought it to a boil and simmers for about 30mins. Its was really delicious!

Hot Sandwiches

This is just something quick I do for lunch or easy suppers. I love to use the George Foreman Grill! Its so easy to use and clean. And you can get them pretty cheap if you don't have one...even at a garage sale.

I make a sandwich with whatever I have. Here are a couple of ideas:

• Turkey, tomato, spinach, cheese
• Peanut Butter and Banana
• Ham and Cheese
• Chicken or tuna salad
• pizza (pepperoni, cheese, toppings of choice)
• Plain old grill cheese

Plug in the George Foreman. After assembling the sandwich, spray both sides of the grill with Pam or whatever spray type thing you use. Place the sandwich on grill and grill until cheese is melted, usually its done in about 3 minutes.

Mmmmmmmm. I think I may do this for lunch tomorrow!

Incredible Potato Soup

Ingredients:
12 bacon strips, crumbled
8 cups cubed, peeled potatoes
2 cans (14 1/2 oz.) chicken broth
2 small grated carrots
1/2 cup chopped onion
2 T dried parsley flakes
1 t celery seed
1 t salt
1 t pepper
6 T flour
6 cups milk
16 oz. Velveeta

Directions:
In a large saucepan, fry bacon until; drain. Add potatoes, broth, carrotes, onion, parsley, celery seed, salt pepper. Cover and simmer until potatoes are tender (about 15 minutes). Combine flour and milk in a seperate bowl, stir until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes. Add cheese; stir until cheese is melted and soup is heated through. Serve. Makes about 6 servings.

I have gotten SO MANY compliments on this soup. It is awesome!!!

Spaghetti Squash

If you haven't tried spaghetti squash...you should! My kids aren't big meat eaters, but you can serve this with a meat sauce. The point is, the squash is your "pasta" and you put whatever sauce you want. Here's how you cook it:

Wash the outside of the spaghetti squash. For using a microwave oven (which is what I do because its quick), place squash in a large covered glass or ceramic microwaveable baking dish. With a large sharp knife, poke two or three lengthwise cuts into the squash about half way through, each cut about one inch long. Cover the baking dish.
Bake until the squash begins to get soft. Do not let it get mushy. In the microwave oven the baking time should take about 20-25 minutes. Remove the spaghetti squash and set on a large plate. Cut in half lengthwise and set the two halves side by side. Remove the seeds and set them aside.
The outer skin of the spaghetti squash should be hard (like a shell) and should be partially separated from the soft inside of the squash. Some of the spaghetti-like strands of squash should also be visible. Take a fork and rake the "noodles" out of the shells.
Serve with sauce of your choice.

Corn Bread Bake

Here is an easy way to make Jiffy Brand Corn Bread taste moist and special.

Ingredients:

2 boxes of Jiffy Corn Bread mix
3 eggs
2/3 Cup milk
1 stick of butter/margarine
1 can cream corn (regular/size maybe 15 oz.)
3 or 4 T sugar ( I like it sweet. I don't measure the sugar. I just pour some in.)

Directions:
Place stick of butter in a 9x13. Place pan in oven while oven is heating to 350 degrees. While oven is heating and butter is melting, mix the corn muffin mix, eggs, milk, corn and 2 T sugar. When butter is melted your pan should be sufficiently greased, pour remaining butter into muffin mix. Stir mix, then pour mix into pan. Sprinkle top with remaining sugar. Bake at 350 for about 30 min.

Simple Spanish Rice

Here's a great recipe to try when you're looking for something a little more interesting than plain ole' rice. It's moist, but not mushy and has wonderful flavour! My husband got really excited last night when he saw me making this! We enjoyed it along with grilled chicken and steamed broccoli. Mmmm!



2/3 cup chopped green pepper

1 large (or 2 small) tomatoes, peeled, seeded and diced

1/2 cup finely chopped onion

1 T. olive or vegetable oil

1 cup uncooked, long grain rice

2 cups chicken broth

1/2 t. salt

1/4 t. pepper



In medium saucepan, saute green pepper, tomato, and onion until tender. (Stirring often.) Add rice; saute for 2 more minutes. (Again, stirring almost constantly.) Stir in broth and spices. Bring to a boil. Reduce heat; cover and gently simmer 25 minutes or until rice is tender. Makes 4 servings.

Scalloped Corn Supreme

This recipe has been in my family ever since I was little . I love this stuff and so do my children!!

Ingredients
1 can (2 cups) cream corn
1 cup milk
1 well beaten egg
1 cup of cracker crumbs (Ritz type)
1 T of finely chopped onion
3/4 tsp. salt
dash of pepper

Topping ingredients:
1/2 cup buttered crumbs (melt just enough butter to coat cracker crumbs, not to make them mushy)

Directions

Heat corn & milk. Gradually stir in egg. Add 1 cup cracker crumbs, onion, salt, & a dash of pepper. Mix well. Pour into greased pie pan. Top with buttered crumbs. Bake at 350 degrees for about 20 minutes or until middle is firm.


We double this recipe and put it into a 9x13 in. pan. Cooking will take about 30-35 min.

Sweet Potato Sticks

4 sweet potatoes
olive oil
paprika
salt


Cut the potatoes into spears, kind of fat. Spread them out on baking sheets. Drizzle with olive oil, sprinkle with salt and paprika. Bake in a preheated oven that's 400 degrees for 40mins-1 hour, checking to see they are cooked through and turning slightly brown.

My family LOVES these and they are just so darn good for you too!

Sweet Potato Crescents

Here is one of our favorite homemade bread recipes.



Ingredients

4 1/2 T (or 2 packages) of active dry yeast
1 Cup warm water (110 to 115 degrees)
1 can (15 ounces) cut sweet potatoes, drained and mashed
1/2 Cup sugar
1/2 Cup shortening
1 egg
1 t salt
5 to 5 1/2 Cups all-purpose flour
1/4 Cup butter, melted


Directions

1. In a large mixing bowl, dissolve yeast in water; let stand for 5 min. Beat in the sweet potatoes, sugar, shortening, egg, salt and 3 cups flour. Add enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 min. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide into thirds. Roll each portion into a 12-in. circle; cut each into 12 wedges. Brush with butter. Roll up from the wide end and place, pointed end down, 2 in. apart on greased baking sheets. Let rise until doubled, about 40 min.
4. Bake at 375 degrees for 13-15 min. or until golden brown. Take out of oven and rub butter or margarine on top of each roll. Remove from pans to wire racks. Yields: 3 dozen

I hope that you enjoy these! Our family certainly does!!!

Asparagus

About 12 asparagus spears, fresh, trimmed at the bottom
1/4 Italian type dressing (tonights I just used olive oil and a teaspoon of Tastefully Simple's Garlic Dill seasoning)
1/4 cup cheddar cheese

Spread the asparagus out in an 8x8 glass baking dish. Pour dressing over evenly, sprinkle cheese on top. Cover with plastic wrap, poke several holes in it with a fork. Place in MICROWAVE for 4 minutes, check and it needed add more time. (We do not like mushy veggies, so when they are a nice bright green, I take them out. If they are too crunchy, you can always put them back in)

We had this for dinner tonight and my kids loved it. My mom always did this with asparagus as well as broccoli. We use variations of cheese (Parmesan, or whatever you've got) and dressings. Lime or lemon juice is a great addition too.