and now for some SOUPS!


Our weather has definitely taken a turn for COLD – it’s been hovering in the 20’s these past few days and the outlook is still pretty grim as to it getting any warmer in the following days, too. That’s OK – we have lots of warm sweaters/sweatshirts, nice cozy house, food in the fridge (we’re definitely BLESSED!) Perusing the incoming recipes there are lots of soups, stews & chowders coming so thought I’d share with you:


Italian Meatball Soup

1 T. olive oil
2 medium carrots, diced small
2 celery stalks, diced small
1 small onion, diced small
2 T. tomato paste
4 cloves garlic, minced
1 T. dried oregano
1/2 tsp. dried thyme leaves
1 (28 oz) can crushed tomatoes
1 (16 oz) can beef stock
1 1/2 C. water
1 lb. cooked cocktail-size Italian
1/4 tsp. kosher salt, or to taste
1/2 tsp. fresh ground black pepper

Add all ingredients (except oil) to
crockpot; stir well to combine. Cover &
heat on Low 4-6 hours (or High 3-4
hours). Serves 6

NOTE: recipe calls for 1 1/2 C. water-
for a thicker soup, omit water


 Chicken & Wild Rice Soup

1 lb. boneless skinless chicken thighs
1 (8 oz) pkg. frozen sliced mushrooms
1 heaping Cup frozen crinkle-cut carrots
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. onion powder
1 tsp. garlic powder
3 C. chicken broth

1 C. heavy cream
1 to 1 1/2 C. wild rice blend

Place all ingredients (except cream & rice)
in crockpot; stir to combine. Cover & cook
on High 3-4 hours (or Low 6-8 hours) until
chicken is fully cooked. Remove chicken &
shred using 2 forks; return to crockpot.
Stir in cream & rice; cover & cook on High
1 to 1 1/2 hours longer until rice is tender.
Serves 4


Spicy Sausage & Corn Soup

1 lb. spicy Italian sausage, casings
1 small onion, finely chopped
2 (14.75 oz, ea) cans cream-style corn
2 (15.25 oz, ea) cans whole kernel corn
with liquid (not drained)
1/2 C. beef or vegetable broth
1 (12 oz) can evaporated milk
1/ 4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
3 T. cornstarch (optional)

shredded cheese
sliced green onions
crushed crackers

In large nonstick skillet over medium
heat, cook sausage & onion, breaking
up sausage as it cooks; cook about 4-6
minutes until sausage is cooked through;
drain. Place sausage, onion, cream-style
corn, whole corn, broth, evap. milk, salt/
pepper/garlic powder in crockpot. Stir
to combine. Cover & cook on Low 2-4
If thicker soup is desired: stir together
cornstarch & 3 T. water; slowly mix into
crockpot until soup has thickened.
Garnish with suggested toppings.
Makes 10 cups.

NOTE: you can add more evap. milk
or heavy cream to soup to make more
soup if there’s too much corn for your


Snickerdoodle Bread

2 1/2 C. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 C. butter, softened
2 C. sugar
3 eggs
1 tsp. vanilla
3/4 C. sour cream
1 pkg. Hershey’s cinnamon chips
3 T. sugar
3 tsp. cinnamon

Preheat oven 350 degrees F.
Cream butter, sugar, salt & cinnamon
until fluffy. Add eggs; mix well. Add
vanilla & sour cream; mix well. Mix
flour & baking powder in a separate
bowl then add to wet ingredients –
mix until all combined. Add cinnamon
chips & stir into batter. Spray 4 mini
loaf pans with nonstick spray. Spoon
batter into pans, about 2/3 full. Mix
3 T. sugar & 3 tsp. cinnamon in a bowl
& sprinkle over tops. Bake 35-38
minutes. Let cool before removing
from pans.

(recipe: Mike Suddaby-Facebook)

Creamy Grape Salad
(large salad)

1 (8 oz) pkg. cream cheese,
1 C. sour cream
1/3 C. sugar
2 tsp. vanilla
2 lb. seedless red grapes, sliced in half
2 lb. seedless green grapes, sliced in half
3 T. brown sugar
3 T. chopped pecans

In large bowl beat cream cheese, sour
cream, sugar & vanilla until blended;
add grapes & toss to coat. Transfer to
a serving bowl; cover & refrigerate until
serving. Sprinkle brown sugar & pecans
over top just before serving.
Serves 21-24


Crockpot Bacon/Mushroom/Swiss Chicken

3 slices bacon, cooked crisp/crumbled &
drippings reserved
6 boneless skinless hcicken breasts
1 (4 oz) can sliced mushrooms, drained
1 (10.75 oz) can cream of chicken soup
6 slices Swiss cheese

Place reserved bacon grease into a skillet;
heat over medium heat & place chicken
breasts in warmed grease. Cook 3-5 minutes
until slightly golden, turning once. Spray
insides of crockpot with nonstick spray.
Place chicken in crockpot, cover with
mushrooms. Pour soup into skillet –
warm through & pour over chicken. Cover &
cook on Low 4-5 hours (check with meat
thermometer to make sure chicken is
fully cooked).
Place a slice of Swiss cheese on top of
each chicken breast; sprinkle with bacon.
Turn heat to High, cover & cook 10-15
minutes until cheese is melted.
Serves 6


Crockpot Steak Soup

2 1/2 lb. beef sirloin tip roast,
cut into 1 inch cubes
1/4 C. flour
1/2 tsp. salt
1/2 tsp. pepper
2 T. canola oil
1 oz. pkg. onion soup mix
4 C. beef broth
1 T. tomato paste
1 T. Worcestershire sauce

2 C. uncooked wide egg noodles

Mix flour, salt/pepper in large ziplock
bag. Add beef, seal bag & toss to coat
all pieces. In large, deep skillet heat oil
over medium-high heat; add beef &
saute until brown, about 6 minutes
then place in crockpot. Sprinkle soup
mix evenly over beef. In a bowl whisk
broth, tomato paste & Worc. sauce –
pour over beef. Cover & cook on Low
8 hours until beef is tender. Add noodles,
cover & cook 30 more minutes until
noodles are tender. Serves 6


Cheeseburger Soup

1/2 lb. ground beef
3/4 C. chopped onion
3/4 C. shredded carrots
3/4 C. diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter, divided
3 C. chicken broth
4 C. diced, peeled potatoes
(1 3/4 lb)
1/4 C. flour
2 C. (8 oz) Velveeta cheese,
1 1/2 C. milk
3/4 tsp. salt
1/4 – 1/2 tsp. pepper
1/4 C. sour cream

In 3 qt. saucepan, brown beef;
drain & remove to another plate.
In same pan saute onions,
carrots,celery, basil & parsley in
1 T. butter until vegetables are
tender, about 10 minutes. Add
broth, potatoes & beef; bring to
a boil. Reduce heat, cover & simmer
10-12 minutes until potatoes are
tender. In small skillet, melt
remaining butter. Add flour, cook &
stir 3-5 minutes until bubbly; add to
soup & bring to boil. Cook & stir 2
minutes Reduce heat to Low; stir in
cheese, milk, salt/pepper & cook,
stirring, until cheese melts. Remove
from heat; blend in sour cream.
Serves 8 (2 1/4 quarts)


Buckeye Brownies

1 box brownie mix (your choice)

Peanut Butter Cream:
1/2 C. unsalted butter, softened
1 C. creamy peanut butter
2 1/2 C. powdered sugar
1 tsp. vanilla
1-2 T. milk or heavy whipping cream
pinch salt

1 C. semi-sweet chocolate chips
1/4 C. creamy peanut butter

Prepare brownies accordg. to pkg.
directions – cool.
After brownies have cooled, beat
butter & peanut butter on medium
speed using elec. mixer for 2 minutes;
add powdered sugar, 1/2 C. at a time.
Add vanilla, 1 T. milk & salt; continue
to beat on medium speed 1-2 minutes
more. If mixture is too thick, add a little
more milk (if it’s too thin, add more
powdered sugar). Spread mixture onto
cooled brownies.
Melt chocolate chips & 1/4 C. peanut
butter in saucepan on medium-low
heat; stir constantly until smooth. Let
mixture cool a few minutes then pour
over buttercream; smooth out evenly.
Chill brownies 1 hour before serving.



Tonight is my Knit/Crochet group – I’m quickly
working on knitting two more ‘spa cloths’ –
accidentally forgot one of my close friends
from high school’s birthday a week ago so
it’s a ‘belated’ birthday gift (bottle of shower
body wash, bar of Yardley’s Oatmeal soap,
2 spa cloths, fuzzy socks and a box of mixed
herb teas) – think she’ll like them.

Stay warm and ENJOY YOUR DAY!




The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. Late or not I’m sure she will like them.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: