2 onions, chopped
1/2 cup butter
4 cups diced potatoes
1 10-16 ounce package of frozen, mixed vegetables
1 pound Polish sausage, sliced
1 green bell pepper, chopped (optional)
3 cups water
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups milk
3/4 cup dry potato flakes
Salt & black pepper to taste
1/2 teaspoon granulated garlic or garlic powder
1 teaspoon finely chopped parsley
Directions
Slice the sausage at an angle and sauté in frying pan until it gets brown. This also cuts down the fat. Using a large saucepan, brown onion in butter. Add the cooked and drained sausage slices.
Add potatoes, carrots, green peppers, sausage, water, garlic, salt and pepper. Cook on low, for about 45 minutes or until the potatoes are creamy.
Add milk and cook until heated through and then add instant potato flakes. If you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
Let soup sit for approximately 5 minutes in order to thicken, sprinkle with parsley, and then serve.
Friday, August 27, 2010
Monday, August 16, 2010
Cold oatmeal . . .
This looked like an interesting way to have breakfast at the ready for a busy morning.
5 cups uncooked quick oats
1 green apple, shredded
1 red apple, shredded
1 cup grapes, chopped
3/4 cup chopped walnuts
1/2 cup honey
3 cups milk (or more to reach desired consistency)
1 teaspoon cinnamon
Toss the shredded apples with a bit of lemon juice to keep them from turning brown. Combine all the ingredients and refrigerate overnight. Serve cold for a quick, easy, healthy breakfast.
5 cups uncooked quick oats
1 green apple, shredded
1 red apple, shredded
1 cup grapes, chopped
3/4 cup chopped walnuts
1/2 cup honey
3 cups milk (or more to reach desired consistency)
1 teaspoon cinnamon
Toss the shredded apples with a bit of lemon juice to keep them from turning brown. Combine all the ingredients and refrigerate overnight. Serve cold for a quick, easy, healthy breakfast.
Wednesday, August 11, 2010
Rich cookies - flavor is your choice!
Want to throw together a batch of rich cookies that you need like ten minutes ago? Here is a nifty recipe that will give your home a 'just-baked' smell and your cookie jar a treat.
One box any flavor butter recipe cake mix
One stick butter (NOT margarine!)
1 teaspoon vanilla extract
8 ounces cream cheese, room temperature
One large egg
Combine all the ingredients in a large mixing bowl. Mix to combine thoroughly. Wrap dough in saran or waxed paper and chill for 1 1/2 to two hours.
Form the dough into small balls, not bigger than a walnut or there abouts, roll in powdered sugar (or cinnamon sugar depending on your flavor choice!) and bake in preheated 350 degree oven for approximately 10 minutes or until barely golden. Don't overbake! Once they cool, you can redust them with powdered sugar or drizzle them with icing.
One box any flavor butter recipe cake mix
One stick butter (NOT margarine!)
1 teaspoon vanilla extract
8 ounces cream cheese, room temperature
One large egg
Combine all the ingredients in a large mixing bowl. Mix to combine thoroughly. Wrap dough in saran or waxed paper and chill for 1 1/2 to two hours.
Form the dough into small balls, not bigger than a walnut or there abouts, roll in powdered sugar (or cinnamon sugar depending on your flavor choice!) and bake in preheated 350 degree oven for approximately 10 minutes or until barely golden. Don't overbake! Once they cool, you can redust them with powdered sugar or drizzle them with icing.
Apple Crisp and More . . .
Baked apples are something that can be prepared ahead of time and baked a half hour before you want to serve them. Peel and core one apple per person. Arrange the apples in a shallow, greased baking pan. Stuff the inside of the apples with pitted dates, raisins, walnuts or all of it. Top each with a bit off butter or margarine. Baste with a combination of one cup apple juice, tablespoon brandy, ½ teaspoon cinnamon and 1/4 cup brown sugar. Bake at 350 degrees for approximately 30 minutes. Baste with the juice mixture at least twice during the baking time. Serve warm with a scoop of vanilla ice cream or whipped cream. Just a dribble of sweetened cream can make this a special ending to dinner.
There are times when you want something of the apple persuasion but don’t want to cope with a pie crust that day.
Crumble Topped Apples
Six to eight green, tart apples
Juice and zest of one lemon
3/4 cup granulated sugar, combined with one tablespoon all-purpose flour
2 teaspoons cinnamon
Peel, core and slice six to eight apples depending on size of your family. Mix apple slices in a bowl with the zest and juice of one lemon. Add 3/4 to one cup granulated sugar, the tablespoon of flour and the cinnamon. Taste and see if it is sweet enough for you. Arrange in greased baking pan that will comfortably accommodate the apples. You will want to leave room for the topping.
Topping:
One stick butter or margarine
One cup all-purpose flour
½ cup brown sugar
1 teaspoon vanilla extract
One heaping teaspoon cinnamon
One cup chopped nuts
For the topping, crumble together one stick of butter or margarine, one cup-all-purpose flour, ½ cup brown sugar, one teaspoon vanilla extract, one heaping teaspoon cinnamon and one cup chopped nuts. The mixture should be coarse but ingredients well-distributed. Arrange over the top of the apples and bake for approximately 35 minutes or until golden and bubbly. All ingredients can be doubled to make a larger amount for a big family. Serve hot, warm or cold. Can stand by itself but whipped cream or vanilla ice cream will make it special.
If you are enjoying one of those crock pot days and want to be adventurous, you might be interested in warming up your kitchen with a fresh apple tart.
Butter-Apple Tart.
Peel, core and thinly slice six apples, toss with zest and juice of one lemon
Two tablespoons all-purpose flour
One teaspoon cinnamon
Dash ground cloves
½ cup granulated sugar
Mix together and set aside while you prepare the crust.
Butter Rich Crust
Two sticks of butter (best!) or margarine
1 ½ cups all-purpose flour
Zest of one lemon
1 cup granulated sugar
2 teaspoons vanilla extract
Ice water as needed to form dough
Combine two sticks of butter or margarine (butter is best but not necessary), and one and one half cups all-purpose flour with zest of one lemon, one cup granulated sugar and two teaspoons vanilla extract. The food processor really facilitates the matter. When you have a dough, press onto a greased baking sheet. Spread it out as far as possible, making it about one-fourth inch thick. We are going for a rustic look here, not symmetrical. Arrange the apple slices on the crust, overlapping them slightly. Be creative here and think about how it will look when it comes to the table. It will taste good no matter what, but eye appeal certainly helps that homey atmosphere. Leave about a two-inch space of dough around the edges. Once you have finished placing the apple slices, lap the dough over all around. It won’t be even, so don’t even try. Brush the edges with water, sprinkle with sugar. If you have some sugared juice left from the apples, dribble it over the sliced apples.
Bake in preheated 400 degree oven for 30 minutes or until edges are very golden brown. You want to make sure the bottom of the crust is baked through. You can lift up a corner and peek if you are in doubt. Turn down to 375 degrees if it seems to be browning too quickly. Best served warm or cold.
Knowing your way around the assembly of a butter tart crust, opens up many possibilities when fresh fruit is in season. The crust can be baked ahead and frozen until needed. It is like having a secret treasure at your disposal when you need a dessert.
Fresh Fruit Tart
One baked pastry tart (bake on a round pizza pan and crimp the edges)
1 8 ounce package cream cheese
3/4 cup granulated sugar
2 teaspoon vanilla extract
1 teaspoon almond extract
Four peeled and thinly sliced Kiwis
Approximately 1 ½ cups of thinly sliced strawberries
About one cup fresh blueberries
Three peaches, peeled and thinly sliced and dribbled with a bit of lemon juice to prevent browning
Whip together the cream cheese, sugar and extracts until fluffy. Spread evenly over the cold pastry shell. Beginning with the outside edge of the tart, arrange your fruit, alternating as you complete each circle around. Use your imagination and the colors of the fruit to your creative advantage! Refrigerate until serving. The cream cheese is satisfying and the fruit, a taste of summer. If you have the time, include your older children in assembling the tarts. Think how much fun they will have showing off their artistic endeavors in the kitchen.
There are times when you want something of the apple persuasion but don’t want to cope with a pie crust that day.
Crumble Topped Apples
Six to eight green, tart apples
Juice and zest of one lemon
3/4 cup granulated sugar, combined with one tablespoon all-purpose flour
2 teaspoons cinnamon
Peel, core and slice six to eight apples depending on size of your family. Mix apple slices in a bowl with the zest and juice of one lemon. Add 3/4 to one cup granulated sugar, the tablespoon of flour and the cinnamon. Taste and see if it is sweet enough for you. Arrange in greased baking pan that will comfortably accommodate the apples. You will want to leave room for the topping.
Topping:
One stick butter or margarine
One cup all-purpose flour
½ cup brown sugar
1 teaspoon vanilla extract
One heaping teaspoon cinnamon
One cup chopped nuts
For the topping, crumble together one stick of butter or margarine, one cup-all-purpose flour, ½ cup brown sugar, one teaspoon vanilla extract, one heaping teaspoon cinnamon and one cup chopped nuts. The mixture should be coarse but ingredients well-distributed. Arrange over the top of the apples and bake for approximately 35 minutes or until golden and bubbly. All ingredients can be doubled to make a larger amount for a big family. Serve hot, warm or cold. Can stand by itself but whipped cream or vanilla ice cream will make it special.
If you are enjoying one of those crock pot days and want to be adventurous, you might be interested in warming up your kitchen with a fresh apple tart.
Butter-Apple Tart.
Peel, core and thinly slice six apples, toss with zest and juice of one lemon
Two tablespoons all-purpose flour
One teaspoon cinnamon
Dash ground cloves
½ cup granulated sugar
Mix together and set aside while you prepare the crust.
Butter Rich Crust
Two sticks of butter (best!) or margarine
1 ½ cups all-purpose flour
Zest of one lemon
1 cup granulated sugar
2 teaspoons vanilla extract
Ice water as needed to form dough
Combine two sticks of butter or margarine (butter is best but not necessary), and one and one half cups all-purpose flour with zest of one lemon, one cup granulated sugar and two teaspoons vanilla extract. The food processor really facilitates the matter. When you have a dough, press onto a greased baking sheet. Spread it out as far as possible, making it about one-fourth inch thick. We are going for a rustic look here, not symmetrical. Arrange the apple slices on the crust, overlapping them slightly. Be creative here and think about how it will look when it comes to the table. It will taste good no matter what, but eye appeal certainly helps that homey atmosphere. Leave about a two-inch space of dough around the edges. Once you have finished placing the apple slices, lap the dough over all around. It won’t be even, so don’t even try. Brush the edges with water, sprinkle with sugar. If you have some sugared juice left from the apples, dribble it over the sliced apples.
Bake in preheated 400 degree oven for 30 minutes or until edges are very golden brown. You want to make sure the bottom of the crust is baked through. You can lift up a corner and peek if you are in doubt. Turn down to 375 degrees if it seems to be browning too quickly. Best served warm or cold.
Knowing your way around the assembly of a butter tart crust, opens up many possibilities when fresh fruit is in season. The crust can be baked ahead and frozen until needed. It is like having a secret treasure at your disposal when you need a dessert.
Fresh Fruit Tart
One baked pastry tart (bake on a round pizza pan and crimp the edges)
1 8 ounce package cream cheese
3/4 cup granulated sugar
2 teaspoon vanilla extract
1 teaspoon almond extract
Four peeled and thinly sliced Kiwis
Approximately 1 ½ cups of thinly sliced strawberries
About one cup fresh blueberries
Three peaches, peeled and thinly sliced and dribbled with a bit of lemon juice to prevent browning
Whip together the cream cheese, sugar and extracts until fluffy. Spread evenly over the cold pastry shell. Beginning with the outside edge of the tart, arrange your fruit, alternating as you complete each circle around. Use your imagination and the colors of the fruit to your creative advantage! Refrigerate until serving. The cream cheese is satisfying and the fruit, a taste of summer. If you have the time, include your older children in assembling the tarts. Think how much fun they will have showing off their artistic endeavors in the kitchen.
Biscuits . . .
Your best bet for making biscuits is to follow the directions on a box of Bisquick. However, to improve on them, roll out your dough, layer with slivers of butter, fold over, roll again, and do this three or four times THEN cut your biscuits. They will be a little more flaky. Treat the dough gently so you don't end up with tough biscuits.
Easy Shortcake!
2 cups of Bisquik mix
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
Enough milk to make a batter
Mix the ingredients, adding milk as neccesary, to make a thick batter. Drop by spoonfuls onto a greased baking sheet. Bake at 400 degrees for approximately 12 minutes or until they are nicely browned.
If you want to be fancy, add enough milk to make a dough you can roll out and cut with a round cutter.
Makes 8-12 depending on size.
1/2 cup sugar
1/4 cup melted butter
1 teaspoon vanilla
Enough milk to make a batter
Mix the ingredients, adding milk as neccesary, to make a thick batter. Drop by spoonfuls onto a greased baking sheet. Bake at 400 degrees for approximately 12 minutes or until they are nicely browned.
If you want to be fancy, add enough milk to make a dough you can roll out and cut with a round cutter.
Makes 8-12 depending on size.
Muffins
2 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1 teaspoon grated lemon zest
1 teaspoon cinnamon
1 teaspoon vanilla extract
Approximately 1/2 cup milk (if the mixture is dry, you might need more)
1 unpeeled apple - I used a Granny Smith
1 peeled carrot
Juice of the lemon
Crumb topping:
1/4 cup oatmeal or cereal of choice or flour
1/4 cup brown sugar
1/4 cup soft butter
(crumble these ingredients together. They should still be lumpy)
I put everything except the apple, carrot, and lemon juice into the mixing bowl.
I cut up the fruit and vegetable and pureed them with the lemon juice in the blender until I got it as smooth as I could. I added that to the contents of the mixing bowl. I beat it all on medium speed until it was combined. I used
vegetable spray on the cupcake pan and filled them a bit more than half way. I got about 18 muffins. Spoon on a generous helping of your topping and bake at 350 degrees approximately 15 minutes our until the tops are firm to the touch.
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1 teaspoon grated lemon zest
1 teaspoon cinnamon
1 teaspoon vanilla extract
Approximately 1/2 cup milk (if the mixture is dry, you might need more)
1 unpeeled apple - I used a Granny Smith
1 peeled carrot
Juice of the lemon
Crumb topping:
1/4 cup oatmeal or cereal of choice or flour
1/4 cup brown sugar
1/4 cup soft butter
(crumble these ingredients together. They should still be lumpy)
I put everything except the apple, carrot, and lemon juice into the mixing bowl.
I cut up the fruit and vegetable and pureed them with the lemon juice in the blender until I got it as smooth as I could. I added that to the contents of the mixing bowl. I beat it all on medium speed until it was combined. I used
vegetable spray on the cupcake pan and filled them a bit more than half way. I got about 18 muffins. Spoon on a generous helping of your topping and bake at 350 degrees approximately 15 minutes our until the tops are firm to the touch.
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