and now it’s SOUP weather!

Our weather has actually been COOPERATING! Very little snow (so far) – the temps are in the mid-30’s which is normal for Michigan in January. Again – I like this weather because I can drive/walk/get around without having to wear boots or worry about slipping (either walking or driving). Tomorrow is our middle son’s 30th birthday – my, how the time flies! I will be making him his ‘favorite’ birthday thing: double chocolate brownies with thick dark chocolate frosting.

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

Crockpot Raspberry/Chocolate
Lava Cake
NOTE:
recipe uses a 2 1/2 qt.
crockpot

1/2 C. butter, sliced
2 (1 oz, ea) squares unsweetened
baking chocolate
2 eggs, beaten
3/4 C. sugar
1/3 C. + 6 tsp. Seedless Raspberry
jam – divided
1 tsp. vanilla
3/4 C. flour
1/4 tsp. baking powder

Spray insides of a small crockpot*
with nonstick cooking spray.
In a saucepan over Low heat melt
butter & chocolate; remove from
heat & stir in sugar, 1/3 C. jam,
vanilla & eggs. Add flour & baking
powder – combine well- pour into
prepared crockpot. Dot top with
remaining teaspoons of jam evenly
across the cake. Cover & cook on
High 2-3 hours until cake is set (it
will be a spoonable consistency).
Serve warm with fresh raspberries &
ice cream or whipped cream.
Serves 6

(Optional toppings: fresh raspberries,
ice cream, whipped cream)

*2 1/2 quart crockpot

(recipe: recipesthatcrock.com)
——————————-

Crockpot Minestrone Soup

1 lb. ground turkey
3/4 tsp. salt
1 tsp. ground oregano
1 tsp. dried basil
1 yellow or white onion, diced
4 cloves garlic, minced
2 celery ribs, sliced into quarter-inch
pieces
1 large carrot, grated or sliced
1/2 lb. fresh green beans, trimmed/cut
into 1″ pieces
1 (28 oz) can crushed tomatoes
1 (14 oz) can petite diced tomatoes
6 C. chicken broth
1 (15 oz) can kidney beans, drained/
rinsed
1 (15 oz) can black beans, drained/
rinsed
1 C. ditalini pasta (or other pasta of
your choice)
2 T. chopped fresh basil

Parmesan cheese, for serving
=
In large pan over medium heat cook
gr. turkey, breaking up with a wooden
spoon. Add salt, basil & oregano, onions
& garlic – brown turkey about 5 minutes
then transfer to crockpot. Add celery, carrots,
beans, both tomatoes, chicken broth, both
beans. Cover & cook on Low 6 hours.

NOTE:
If you will be eating all of the soup in one
day, you can add the dry pasta to crockpot
& cook on High until al dente – about 15-20
minutes.

If you will not be eating the entire batch of soup
& will have leftovers, cook pasta on stovetop
until al dente accordg. to pkg. directions – add
a little pasta to each individual bowl (this way
the pasta won’t get totally swollen & absorb
all the broth.
Stir in fresh basil – ladle into bowls & top each
serving with 1 T. shredded Parm. cheese.
Makes 16 Cups
(recipe can be halved)

(recipe: 365daysofcrockpot.com)
————————————–
White Bean Chicken Chili

1 (48 oz) jar Great Northern beans
4 boneless, skinless chicken breasts,
cooked
1 (16 oz) jar salsa
1 (8 oz) pkg. shredded Monterey
Jack cheese
1 (8 oz) pkg. jalapeno cheese, cubed

Place all ingredients in a large stockpot;
heat over Low heat until cheeses melt.
Stir in up to 1 C. water for desired
consistency; heat until warmed through.
Serves 4-6

(recipe: gooseberrypatch.com)
—————————————
Sausage/Spinach/Bean Soup

1 T. olive oil
8 links Italian sausage (casings removed)
9 oz. fresh spinach
2 (15 oz, ea) cans white beans, drained/
rinsed
2 (15 oz, ea) cans diced tomatoes
1 large onion, diced
4 cloves garlic, minced
10 baby carrots, chopped
3 cartons/quarts or 96 oz. chicken broth
1 lb. Cavatappi pasta
10 fresh basil leaves, chopped
salt/pepper, to taste

grated Parmesan cheese, for topping

In large stockpot heat oil, brown sausage,
breaking up with a wooden spoon as it
cooks. When almost browned, add all
veggies, salt/pepper. Allow veggies to
soften & cook about 7 minutes, stirring
occasionally so nothing sticks. Add tomatoes,
beans, pasta & all chicken broth – stir
to mix well. Add fresh basil & a little more
salt/pepper – bring to a boil. Reduce heat
to Low & simmer about 7 minutes to cook
the pasta.
A few minutes before serving, add all spinach
to pot – stir as it wilts. Serve immediately,
topped with Parm. cheese.

NOTE: If you are making this ahead (or have
leftovers) keep some extra chicken broth on
hand to add as you reheat it, as the pasta will
continue to soak up the liquid the longer
it sits.

(recipe: flavorsbyfour.blogspot.com)
————————————–

Cheddar Cheese Soup

2 1/2 C. shredded sharp Cheddar
cheese
3 T. butter
4 scallions (include some of green
parts) chopped
1 small onion, chopped
1 rib celery, chopped
4 T. flour
1/8 tsp. grated nutmeg
1/8 tsp. black pepper
3/4 C. chicken broth
1/4 C. heavy cream
3 1/2 C. Half & Half
1 tsp. salt
1 tsp. Worcestershire sauce

In large pot melt butter; add
scallions, onion & celery. Cook until
onion softens. Sift in flour, nutmeg
& pepper – cook 2-3 minutes. Gradually
stir in broth – bring to a boil & simmer
15 minutes. Cool mixture slightly; strain
into a bowl & return it to pan. Add the
Half & Half & cream – bring soup just to
a boil. Gradually add cheese, stirring to
melt each batch before adding more.
Return soup to a boil, stirring often.
Taste then add salt & Worc. sauce.
Serves 4

(recipe: bakeatmidnite.com)
————————————
Cabbage & Beef Soup

1 lb. ground beef (lean)
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. black pepper
2 ribs celery, chopped
1 (16 oz) can kidney beans,
drained/rinsed
1/2 medium cabbage, chopped
1 (28 oz) can diced tomatoes,
undrained
3 1/2 C. water
4 tsp. beef bouillon granules
(minced parsley – optional garnish)

In Dutch oven or big pot cook beef
over medium heat until no longer
pink; drain. Stir in remaining
ingredients (except parsley) – bring
to a boil. Reduce heat; cover & simmer
1 hour. Garnish with parsley, if desired.
Serves 12 (3 qts)

(recipe: tasteofhome.com)
—————————

Lemon Pudding Bread

1 (18.25. oz) box white cake mix
2 small (4.3 oz, ea.) boxes instant
lemon pudding mix
1/2 C. vegetable oil
4 large eggs
8 oz. (1 C. ) sour cream
3/4 C. milk
6 T. lemon juice

Icing:
1 C. powdered sugar
3-5 T. lemon juice

Preheat oven 350 degrees F.
Spray 2 loaf pans with nonstick
cooking spray & lightly flour each
pan. In large bowl using electric
mixer – mix dry cake mix,
pudding mixes, oil, eggs, milk, lemon
juice & sour cream – mix about 2 minutes
on Medium speed – pour batter into
prepared pans.
Bake 50 minutes until a wooden toothpick
inserted in center comes out clean. Cool
about 20 minutes in pans before removing
to a wire rack.

Icing:

In bowl combine powdered sugar & (start
with) 3 T. lemon juice – whisk together.
Add lemon juice until you get the
desired consistency that you desire.
Drizzle over cooled bread & let set.
Makes 2 loaves

(recipe: sugar-n-spicegals.com)

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

Hope you are having a good day and
are in good health.

Hugs;

Pammie

PS: I babysat today and now I’m ‘officially’
being called: “Gumma” (he’s almost 2)

 

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One CommentLeave a comment

  1. I love your new name!


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