and we’re back to WINTER/SNOW! (yay…sigh)

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Woke up to about an inch of snow on the ground and the temperatures are in the 20’s – that’s CHILLY! SO GLAD I don’t have anywhere to go or plans for the day – YAY! Am (almost) considering trying a new (to me) baby blanket pattern – depends on how ‘fussy’ it turns out to be after I practice the stitches; I bought 2 skeins of mint green baby yarn yesterday while at Meijers (grocery shopping). Last night was my special needs group’s Music/Birthday night and, like always, it was a very busy/hectic but fun night – I love doing it but it always wears me out when I get home. Didn’t sleep well (heard the dining room clock chime 3:30 a.m. – guessing I slept a little UNTIL middle son woke me up at 5:30 to help him tie his tie! UGH! He was having all sorts of trouble with it – we got it done, me half-bleary eyed – I went back to sleep & woke up at almost 10 a.m.!) SO GLAD my day is open-ended – I could even take a nap later, if needed!

Since our weather is so typical-Michigan goofy, thought I’d feature some soups/stews.

================

Hot Fudge Pudding Cake

1 1/4 C. granulated sugar,
divided
1 C. flour
1/2 C. unsweetened cocoa,
divided
2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
1/3 C. unsalted butter, melted
1 1/2 tsp. vanilla
1/2 C. packed brown sugar
1 1/4 C. hot water
=
vanilla ice cream, for serving

Preheat oven 350 degrees F.
Heat pot of water to very hot
(just under a simmer). In bowl
of stand mixer, combine 3/4 C.
gran. sugar, flour, 1/4 C. cocoa,
baking powder & salt. Stir in
milk, melted butter & vanilla –
mix until smooth. Lightly grease
a 2 qt. ceramic dish or 9″ square
baking pan – spread mixture evenly
into pan. In small bowl stir remaining
1/2 C. gran. sugar, brown sugar,
remaining 1/4 C. cocoa & mix well.
Sprinkle mixture evenly over batter
in pan. Pour hot water on top but
DO NOT STIR. Bake 35-40 minutes
if using a glass dish or 30-35 minutes
if using a metal pan – until center is
almost set. Remove dish from oven
& allow to stand 15 minutes.
After 15 minutes, spoon cake into
individual serving dishes, making
sure to spoon the fudgy sauce from
bottom of pan over top of cake.
Add a scoop of vanilla ice cream,
if desired & serve immediately.
Serves 8

(recipe: afamilyfeast.com)
—————————————

Bacon Cauliflower Chowder

4 slices bacon, cut into strips,
width-wise
1 medium yellow onion, chopped
2 medium carrots, peeled/chopped
2 stalks celery, chopped
kosher salt
fresh ground black pepper
2 cloves garlic, minced
2 T. flour
2 sprigs thyme, stripped/chopped
1 head cauliflower cut into small
florets
1 qt. vegetable broth
1 C. whole milk

In large pot over medium heat cook
bacon until crispy; transfer to paper
towels. Drain all but 2 T. bacon grease
from pot. Add onion, carrots & celery
to pot, season with salt/pepper & cook
until slightly softened, about 5 minutes.
Add garlic & cook 1 minute. Sprinkle in
flour & cook 2 minutes, stirring. Add
thyme, cauliflower, broth & milk – bring
to boil. Immediately reduce heat to
simmer & cook until cauliflower is fork-
tender, about 15 minutes. Garnish with
chopped bacon & serve. Serves 6-8

(recipe: delish.com)
————————————
Sausage & White Bean Soup

1/2 lb. sausage, casing removed
1/2 tsp. fennel seed
2 cloves garlic, minced
1 C. diced onion
1/2 C. dry white wine
kosher salt
fresh ground black pepper
2 C. marinara sauce
1 (32 oz) can chicken stock
1 (15 oz) can cannellini beans,
drained/rinsed
1/2 C. any small pasta
3 C. fresh baby spinach, washed/
dried

Heat large pot over medium-high heat.
Brown sausage & break up pieces. Add
fennel, garlic & onion, stirring occasionally,
cook 4 minutes. Pour in wine, 1 tsp. salt &
1/2 tsp. black pepper – simmer 2 minutes.
Add marinara & stock; bring to boil &
simmer 3 minutes. Add beans & pasta;
cook accordg. to pkg. directions for
al dente pasta. If soup is too thick,
add a splash of chicken stock or water.
Just before serving add fresh spinach to
pot. Stir until warmed through & spinach
is wilted. Serve immediately.
Serves 4

(recipe: delish.com)
———————————-
Crockpot Beef & Barley Soup

1 1/2 lb. beef chuck, cut into
2 inch pieces
kosher salt
ground black pepper
olive oil
3 cloves garlic, minced
1 onion, diced
2 carrots, cut into half-moons
2 tsp. fresh thyme leaves
8 oz. cremini mushrooms, cut
into 1/4 inch slices
1/4 C. pearled barley
1 qt. chicken stock
1 T. soy sauce

Pat beef dry using paper towels;
season generously with salt/pepper.
Heat large cast iron skillet over high
heat; drizzle with oil & sear meat
on all sides until brown with a
crust, about 8-10 minutes. Transfer
meat to crockpot. Reduce heat on
stove to medium; add garlic, onions,
carrots, thyme, 1/2 tsp. salt, 1/2 tsp.
pepper – scrape pan with a wooden
spoon to loosen all browned meat
bits from bottom of pan & cook
3-4 minutes. If needed, add a splash
of water to fully deglaze pan – transfer
scrapings to crockpot. Add mushrooms,
barley, stock & soy sauce to crockpot.
Cover & cook on Low 8 hours. Meat
should be very tender, serve
immediately. Serves 4

(recipe: delish.com)
————————————–
Meatball Sub Soup

Meatballs:
1 lb. ground beef
1/2 C. Italian bread crumbs
2 cloves garlic, minced
1/4 C. fresh Italian parsley, chopped
1 tsp. crushed red pepper flakes
kosher salt
ground black pepper

Soup
2 T. olive oil
1 large onion, diced
1 large clove garlic, minced
2 T. tomato paste
1 (28 oz) can crushed tomatoes
3 C. beef broth
1 C. milk
3 C. shredded mozzarella cheese
1/2 C. grated Parmesan cheese
1 tsp. dried oregano
kosher salt
ground black pepper

French baguettes, sliced


Meatballs:
Preheat oven 350 degrees F.
Line 2 baking sheets with parch-
ment paper. In large bowl combine
ground beef, bread crumbs, garlic,
parsley & red pepper flakes – season
with salt/pepper. Mix well & roll into
meatballs – transfer to one baking
sheet; bake until browned & cooked
through, 15 minutes.

Heat broiler

Soup:
In large pot over medium-high heat,
heat oil. Add onion & cook until soft
& golden, 6 minutes. Add garlic & cook
1 minute more. Add tomato paste; stir
until combined. Add tomatoes, broth
& milk – stir until combined. Add meat-
balls; bring to simmer then add half
mozzarella & all of Parmesan cheese.
Season with oregano, salt/pepper.
Ladle soup into four oven-safe bowls
& top with a baguette slice. Top
slices with remaining mozzarella &
broil until browned & bubbly 2-3
minutes. Serve hot. Serves 4

(recipe: delish.com)
—————————————-

Mexican Chicken Corn Chowder


1 1/2 lb. boneless skinless chicken
breasts, cut into 1 inch pieces
1/2 C. chopped onion
3 T. butter
1-2 cloves garlic, minced
1 C. hot water
2 tsp. chicken bouillon granules
1/2 – 1 tsp. ground cumin
2 C. Half & Half cream
2 C. (8 oz) shredded Monterrey
Jack cheese
1 (14 3/4 oz) can cream-style corn
1 (4 oz) can chopped green chiles,
undrained
1/4 – 1 tsp. hot pepper sauce
1 medium tomato, chopped
minced fresh cilantro – optional

In Dutch oven brown chicken &
onion in butter until chicken is
no longer pink. Add garlic &
cook 1 minute. Add water,
bouillon & cumin; bring to boil.
Reduce heat; cover & simmer
5 minutes. Stir in cream, cheese,
corn, chilies & hot pepper sauce.
Cook & stir over Low heat until
cheese is melted – add tomato.
Sprinkle with cilantro, if using.
Serves 6-8  (2 quarts)

(recipe: tasteofhome.com)
——————————–

Cherry Spice Cake

1/2 C. butter, softened
1 1/2 C. sugar
2 large eggs
2 C. flour
1 tsp. cinnamon
1 tsp. ground cloves
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 C. buttermilk*
1 (14.5 oz) can pitted tart
cherries, drained
1/2 C. chopped walnuts or pecans

Frosting:
1 (8 oz) pkg. cream cheese, softened
3 3/4 C. powdered sugar
1-2 tsp. water
2-3 drops red food coloring (optional)
additional chopped nuts, if desired for
garnish

Preheat oven 350 degrees F.
Line two 9 inch baking pans with waxed
paper. Grease & flour pans.
In large bowl cream butter & sugar until
light & fluffy. Add eggs, one at a time,
beating well after each addition. Combine
flour, cinnamon, cloves, baking soda, baking
powder & salt – add to creamed mixture
alternately with buttermilk, beating well
after each addition. Fold in cherries & nuts.
Pour batter into prepared pans & bake
25-30 minutes until a toothpick inserted
near center comes out clean. Cool 10 minutes
in pans before removing from pans to wire
racks to cool completely.
Frosting:
In large bowl beat cream cheese until
fluffy. Add powdered sugar & enough
water to achieve spreading consistency.
Color with food coloring (if using) &
spread frosting between layers & on top
& sides of cake. Garnish top with additional
chopped nuts, if desired. Makes 16 servings.

If you don’t have buttermilk:

Using a 1-cup measuring cup, pour 1 T.
lemon juice or vinegar in cup & fill rest
of cup with milk. Stir & let stand 5 minutes –
now you have buttermilk!

(recipe: tasteofhome.com)
==========================

I noticed that gas prices have dropped
here again to $2.09/9 – WOW! From
almost $2.40 down to that – great!

Stay warm, rest a bit & try to enjoy
a little something you like: 5 minutes
with your favorite book/music, a quick
‘Power Nap’, cup of something hot:
cocoa, coffee, tea – something to relax
you.

Hugs;

Pammie

PS: Husband is finally feeling
better – not so much coughing;
now he’s catching up on his rest,
since all that coughing isn’t very
condusive to good sleep!

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2 CommentsLeave a comment

  1. Ironically, here in Canada, the weather is actually really nice…today, it’s around 5 degrees Celsius (I think that’s warmer than 20 Fahrenheit). Thanks for the soup recipes- I’ll definitely be trying some of these out!

  2. You caught my eye on the soup recipes –might try one. Glad hubby is better.


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