Pumpkin and Chili Soup

October 13, 2015 Leave a Comment
Pumpkin and Chili Soup

Pumpkin and Chili Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

Pumpkin and Chili Soup Recipe

 

Pumpkin and Chili Soup

1 can (29 oz.) of Libby’s 100% Pure Pumpkin

¼ lb. bacon

2-3 Serrano chilies (or other medium-hot chilies)

2 onions

1 Tbsp. butter

2 tsp. cumin

9 cups Kitchen Basic Chicken Broth

1 ½ cups grated Swiss or Muenster cheese

3 Tbsp. chopped parsley

 

Chop the bacon.  Remove the seeds from the chilies and mince the flesh.  Chop the onions.

In a soup, warm the butter and sauté the chopped bacon on medium until almost crisp.  Add onions and sauté for about 5 minutes.  Add the pumpkin, chilies, cumin and broth.  Bring to a boil; reduce to a simmer and cook for 20 minutes.

As it cooks, grate the cheese and chop the parsley.  Make sure the soup is warmed through but not boiling when you add them.

4-6 servings

 

(Recipe for Pumpkin and Chili Soup, was in The Everything Soup Cookbook, 2002, 2015)  

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Breakfast Deviled Eggs

August 28, 2015 Leave a Comment
Breakfast Deviled Eggs

Breakfast Deviled Eggs

This recipe, Breakfast Deviled Eggs, with crunchy bits of real bacon, these deviled eggs are delicious at breakfast time, snack time…or anytime!!

 

Breakfast Deviled Eggs Recipe

 

Breakfast Deviled Eggs

12 eggs

½ cup yogurt

¼ tsp. salt

1 dash pepper

1/3 cup bacon bits, cooked

¼ cup parsley, chopped

 

Hard cook eggs.  Cool and shell, or purchase precooked, shelled eggs.

Cut in half.  Mash yolk and mix with yogurt, salt and pepper.  Pipe yolk mixture back into shells.

Garnish with cooked, crumbled bacon and chopped parsley.

Refrigerate until ready to serve.        24 servings

 

(Recipe for Breakfast Deviled Eggs, Diabetic Connect, 2015)

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Slow-Cooked Ranch Potatoes

April 7, 2015 Leave a Comment

 

Slow-Cooked Ranch Potatoes

Slow-Cooked Ranch Potatoes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Even after seven years, my family still asks for this tasty potato and bacon dish.  Try it once and I’ll bet your family will be hooked, too.

            Lynn Ireland                                                                       Lebanon, Wisconsin

 

Slow-Cooked Ranch Potatoes Recipe

 

Slow-Cooked Ranch Potatoes

 

6 bacon strips

2 ½ lbs. small red potatoes, cubed

1 package (8 oz.) cream cheese, softened

1 can (10 ¾ oz.) condensed cream of potato soup, undiluted

¼ cup 2% milk

1 envelope buttermilk ranch salad dressing mix

3 Tbsp. thinly sliced green onions

 

In a large skillet, cook bacon over medium heat until crisp, stirring occasionally.  Remove with a slotted spoon; drain on paper towels.  Drain drippings, reserving 1 tablespoon.

Place potatoes in a 3 quart slow cooker.  In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes.  Sprinkle with bacon.

Cook, covered, on low 7-8 hours or until potatoes are tender.  Top with green onions.        10 servings

 

(Recipe for Slow-Cooked Ranch Potatoes was on www.tasteofhome.com, 2015)

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Cheddar Cheese and Ale Soup

February 24, 2015 Leave a Comment

 

Cheddar Cheese and Ale Soup

Cheddar Cheese and Ale Soup

The Everything Soup Cookbook, this book has 300 mouthwatering recipes.  There is soup for everything…such as Curried Chicken, Lemon Chicken and Okra, Italian Minestrone Cola, Pumpkin, Rice and Egg.  I’ve picked out for you to try…

 

 Cheddar Cheese and Ale Soup Recipe

 

Cheddar Cheese and Ale Soup

4 strips bacon

2 Tbsp. butter

½ of a small yellow onion, diced

¼ cup white flour

4 cups Kitchen Basic chicken broth

1 bottle ale

6 oz. cheddar cheese

White pepper

 

In a saucepan, fry the bacon.  Remove with a slotted spoon and allow to drain on paper towels.  Discard half of the oil.

Add the butter and the onion to the pan, sautéing over medium heat for 5 minutes.  Sprinkle in the flour and, stirring constantly, cook for 3 more minutes.

Add the broth, ale, cheese and pepper, reheating gently but thoroughly.  Ladle into bowls and garnish with the crumbled bacon.

 

(Recipe for Cheddar Cheese and Ale Soup, was in The Everything Soup Cookbook, 2002, 2015)

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Cheesy Corn Chowder

February 8, 2015 Leave a Comment

 

Cheesy Corn Chowder

Cheesy Corn Chowder

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ve had this chowder recipe for 30 years, and whole family really enjoys its cheesy corn taste.  It makes a big pot – enough for seconds!!

                  Lola Comer                                                                         Marysville, Washington

 

Cheesy Corn Chowder Recipe

 

Cheese Corn Chowder

6 bacon strips, chopped

¾ cup chopped sweet onion

2 ½ cup water

2 ½ cups cubed peeled potatoes

2 cups sliced fresh carrots

2 tsp. chicken bouillon granules

3 cans (11 oz.) gold and white corn, drained

½ tsp. pepper

7 Tbsp. flour

5 cups 2% milk

3 cups (12 oz.) shredded cheddar cheese

1 cup cubed process cheese (Velveeta)

 

In a Dutch oven, cook bacon and onion over medium heat until onion is tender.  Add the water, potatoes, carrots and bouillon; bring to a boil.  Reduced heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in corn and pepper.  In a large bowl, whisk flour and milk until smooth; add to soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat.  Add the cheeses; cook and stir until melted.        15 servings

 

(Recipe for Cheesy Corn Chowder was in www.tasteofhome.com, 2015)

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Quiche Pastry Cups

January 24, 2015 Leave a Comment
Quiche Pastry Cups

Quiche Pastry Cups

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My grandmother used to make “egg cup surprises” for family brunches on special occasions.  The added fillings were always a surprise as she never seemed to use the same combination of ingredients twice.  As children, we had a guessing game as to what we’d find under the tender crust, which added an aspect of family fun to our meal.

           Denalee Standart                                                            Ranch Mureta, California

 

Quiche Pastry Cups Recipe

 

Quiche Pastry Cups

1 package (17.3 oz.) frozen puff pastry, thawed

4 eggs

1 cup plus 2 Tbsp. half-and-half cream, divided

1 Tbsp. minced fresh thyme

½ tsp. salt

½ tsp. pepper

¼ tsp. ground nutmeg

1 ½ cups (6 oz.) shredded Gruyere cheese

1 ½ cups chopped fresh spinach

1 medium sweet red pepper, chopped

8 bacon strips, cooked and crumbled

 

Preheat oven to 400 F.  On a lightly floured surface, unfold puff pastry.  Roll each sheet into a 12 inch square; cut each into nine squares.  Place in ungreased muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up.

In a small bowl, whisk 3 eggs, 1 cup cream, thyme and seasonings.  In another bowl, combine cheese, spinach, red pepper and bacon; divide among pastry cups.  Pour egg mixture over cheese mixture.

In a small bowl, whisk remaining. egg with remaining cream; brush over pastry edges.  Bake 15-18 minutes or until golden brown.  Remove to wire racks.  Serve warm.         1 ½ dozen

 

(Recipe for Quiche Pastry Cups was in www.tasteofhome.com, 2014)

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Spicy Sweet Potato Quiche Cups

January 3, 2015 Leave a Comment
Spicy Sweet Potato Quiche Cups

Spicy Sweet Potato Quiche Cups

 

Spicy Sweet Potato Quiche Cups Recipe

 

Spicy Sweet Potato Quiche Cups

Nonstick cooking spray

2 small sweet potatoes

9 large eggs

½ tsp. chili powder

¼ tsp. salt

¼ tsp. pepper

5 strips bacon

½ tsp. crumbled feta cheese

2 green onions

 

Preheat oven to 400 F.  Coat 12 cup muffin pan with nonstick cooking spray.

With vegetable peeler, from 2 small peeled sweet potatoes, peel 48 wide strips lengthwise.  Chop remaining into ½ inch pieces (1 ½ cups in all).

In microwave-safe bowl, combine chopped potato and 1 tablespoon water.  Cover; microwave on High 4 minutes.    Drain.  Line each muffin cup with 4 overlapping potato strips to make a crust; divide chopped potato among cups.  In large bowl, whisk large eggs, chili powder, salt and pepper.  Stir in cooked bacon; chopped, ½ cup crumbled feta cheese and 2 green onions; sliced.

Divide egg mixture among prepared cups.  Bake 20 minutes or until set.         12 muffins

 

(Recipe for Spicy Sweet Potato Quiche Cups was in Penzeys Spices catalog)

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Cheddar Corn Chowder

October 1, 2014 Leave a Comment
Cheddar Corn Chowder

Cheddar Corn Chowder

 

This soup is from Jackie Goplins is hearty and super tasty.

 

Cheddar Corn Chowder Recipe

Cheddar Corn Chowder

8 oz. bacon, chopped

¼ cup olive oil

6 cup chopped yellow onions (4 large)

4 Tbsp. butter (Jackie uses unsalted)

½ cup flour

2 tsp. salt (1 ½ tsp. if using salted butter)

1 tsp. PENZEYS FRESHLY GROUND PEPPER

1/2 tsp. TURMERIC

12 cups chicken stock (or 12 cups water mixed with 1 ½ Tbsp. CHICKEN SOUP BASE)

6 cups medium white potatoes, unpeeled, diced (2 lbs.)

10 cups corn kernels (10 large ears)

2 cups half & half

½ lb. sharp white cheddar cheese, grated

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a large pot, cook the bacon in the olive oil over medium-high heat until the bacon is crisp.  Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.  Reduced the heat to medium; add the onions and butter and cook for 10 minutes.  Stir in the flour, salt, PEPPER and TURMERIC; cook, stirring, until thick and creamy – about 3 minutes.

Add the chick stock and potatoes.  Bring to a boil and simmer, uncovered, until the potatoes are tender, about 15 minutes.  If using fresh corn, cut the kernels off the cobs and blanch for 3 minutes in boiling salted water and then drain.  Reduce heat to low, add the corn to the soup, and then add the half & half and cheddar.  Cook for 5 more minutes until cheese is melted.  Season to taste and serve hot with a garnish of bacon.         Serves 22 – 24

(Recipe for Cheddar Corn Chowder was in Penzeys Spices catalog)

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Tomato-Potato Salad

August 16, 2014 Leave a Comment
Tomato-Potato Salad

Tomato-Potato Salad

 

Hot or cold, this salad is a hit.

            Misty Bouse                                                                       Portland, Oregon

 

Tomato-Potato Salad Recipe

Tomato-Potato Salad

1 Tbsp. apple cider vinegar

2 Tbsp. balsamic vinegar

½ Tbsp. FINES HERBES (or you can use ROSEMARY or THYME)

2 tsp. salt

2 tsp. PENZEYS FRESHLY GROUND PEPPER

5 cloves fresh garlic, peeled

1 red onion, peeled and sliced

2 lb. small red potatoes

1 oz. sundried tomatoes, minced

1/3 cup minced fresh basil

1 pint grape tomatoes, halved

7 hard-boiled eggs, diced

2 ribs celery, diced

1 cup feta cheese, crumbled

4 strips bacon, cooked and crumbled

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a blender, combine the vinegars, HERBS, salt, PEPPER, garlic and onion.  Puree until smooth.

Boil potatoes until just starting to get tender – a fork pierces them but not too easily, usually 8-10 minutes for small new potatoes.  Drain well. Quarter the potatoes and place in a serving bowl.

Pour the dressing over the potatoes and stir to coat.  Let sit for 10 minutes.  Add the remaining ingredients, stir to combine and serve warm or cold.         10-12 servings

 

(Recipe for Tomato-Potato Salad was in Penzeys Spices catalog)

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Bacon-Wrapped Chicken Kabobs

August 13, 2014 Leave a Comment

 

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs Recipe

 

Bacon-Wrapped Chicken Kabobs

Basting Sauce:      ½ cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)

½ cup lower sodium soy sauce

2 Tbsp. honey

½ tsp. POWDERED GINGER

1 clove garlic, minced (or ¼ tsp. PENZEYS MINCED GARLIC)

2 large boneless, skinless chicken breast (about 1 lb.), cut into 1 inch pieces

½ lb. bacon strips, cut into thirds

1 lb. medium mushrooms

1 large onion, cut into 1 inch pieces

1 large green or red bell pepper, seeded and cut into 1 inch pieces

10-12 wooded 8 inch skewers (soak in water for 30 minutes before grilling)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic.  Heat over medium until boiling.  Boil the sauce, stirring frequently, until it is reduced by half its volume.  Set aside and let cool.

Wrap each piece of chicken with a piece of bacon.  Thread each skewer alternately with chicken, onion, mushroom and pepper.  Grill the kabobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level.  The kabobs can also be broiled on high with the pan set several inches from the heat source.  In that case, turn several times, basting each time, and watch closely.          5-6 servings

** Serve over white or brown rice.

 

(Recipe for Bacon-Wrapped Chicken Kabobs was in Penzeys Spices catalog)

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