Sunday, October 18, 2015

Seven Can Soup

I'm not a big fan of soup. Never have been, But as I'v gotten older, it's become less yucky.

I'm newly obsessed with the Pioneer Woman and saw her make this recipe on her show not too long ago. We're having grilled cheese tonight and the Little Ladies want tomato soup. Back in the day, I would have enjoyed that, but yuck! Decided to give this a go instead for the adults.

I had to make a few modifications for what we had in our pantry, but it's essentially the recipe below.

  • 1 can Meat-only Chili
  • 1 can 15-ounce Kidney Beans
  • 1 can (15 Ounce) Pinto Beans
  • 1 can (15 Oz. Size) Black Beans
  • 1 can 15-ounce Diced Tomatoes
  • 1 can (15-ounce) Corn (I Used Fiesta Variety)
  • 1 can (10 Ounce) Rotel
  • Salt And Pepper, to taste
  • 8 ounces, weight Velveeta, Cubed

Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.

Sunday, May 31, 2015

Baked Beans

  • 4 ounces sliced bacon, cut into 1/2-inch strips
  • 1 cup finely diced yellow onion (about 1 medium onion)
  • 1 tablespoon finely diced seeded jalapeño (about 1 small pepper)
  • 1 teaspoon finely minced garlic (about 1 medium clove)
  • 1 cup ketchup
  • 3/4 cup dark brown sugar
  • 1/2 cup apple juice
  • 1/4 cup honey
  • 2 tablespoons molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon barbecue rub
  • 1 tablespoon yellow mustard
  • 1 tablespoon hot sauce
  • 1 (19-ounce) can pork and beans
  • 1 (15.5-ounce) can cannellini beans, drained and rinsed
  • 1 (15.5-ounce) can great northern beans, drained and rinsed

1. Preheat oven to 300°F. Place a 12-inch skillet or dutch oven over medium-high heat. Add bacon and cook until fat has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined plate, leaving as much fat in the pan as possible.

2. Add onion to pan and cook, stirring occasionally, until onion softens and begins to brown around the edges, about 7 minutes. Stir in green pepper, jalapeño, and garlic and cook until fragrant, about 1 minute. Stir in ketchup, brown sugar, apple juice, honey, molasses, vinegar, barbecue rub, mustard, hot sauce, and reserved bacon; bring to a simmer. Gently fold in pork and beans, butter beans, and great northern beans.

3. Transfer beans to oven and cook, uncovered, until beans are heated through and sauce has thickened, about 50 minutes. Remove from oven and let cool for 15 minutes. Season with salt. Serve immediately; alternatively, store in an airtight container in the refrigerator for up to 1 week, or freeze. Reheat before serving.

Another option is to follow through step 2, and then transfer to the crock-pot to simmer on low all day, removing the oven step entirely.

Saturday, December 13, 2014

Spinach Balls

A friend makes these often for events and they're tasty!

Mustard Sauce:
1/2 cup dry mustard

1/2 cup vinegar (plain or apple cider)
1/2 cup sugar
1 egg yolk

Spinach Balls:
2 boxes chopped spinach - drained
2 cups herb stuffing
1 cup pack parmasan cheese
1 stick butter melted
3 eggs
4 green onions
salt and pepper to taste


Mustard sauce: 
Combine dry mustard and vinegar for 2-4 hours.
Add sugar and yolk, cook on stove top til bubbly

Spinach balls:
Combine, let sit for 30 minutes. Roll into balls, roughly the size of walnuts.
Cook on cookie sheet 15 minutes at 350 F.

Sunday, May 18, 2014

Fluffy Peanut Butter Frosting

It's birthday time for my niece again! She's the big 11 this year - how time flies!

Made some King Arthur GF Chocolate Cupcakes, then filled and topped them with this Fluffy Peanut Butter frosting recipe that I found on

1/2 cup butter, softened
1 cup creamy peanut butter
2 cups confectioners sugar
3 tablespoons milk, as needed

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Note: I doubled the recipe and used about 3.5 cups of sugar, and no milk.

Sunday, February 9, 2014

Honey Mustard Chicken

Honey-Mustard Chicken

1/4 cup (1/2 stick) butter, melted
1/4 cup honey
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon curry powder
3 chicken breast halves (boneless, skinless or bone-in, skin-on)

Preheat oven to 350F.

Arrange chicken breast halves in a baking dish.

Mix together melted butter, honey, mustard, salt, and curry powder. Pour sauce over chicken, coating thoroughly.

Bake at 350F for about 40 minutes, or until internal temp reaches 165-175F, basting during baking time if desired

Thursday, October 24, 2013

Peanut Butter Cup Brownies

Peanut Butter Cup Brownies

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter

Preheat oven to 350 degrees.

In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into papered muffin tin.

Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the center of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan. 

Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.

Makes 1 dozen full-sized cups.

Sunday, October 20, 2013

2 Cheeses and a Date

One package of cream cheese, 3 tablespoons feta cheese, chives to taste mix all 

together form into ball roll in chopped dates to coat and chill for at least one hour 

before serving.