Cheese Chowder

This is a recipe that an internet friend (Donna) gave me.  It's super easy and quick and very yummy!  One batch makes enough for a small family...double it for company or a larger family.   

1 box Julienne potatoes (I think Betty Crocker makes it) (you can use any type of boxed type potatoes, such as au graten--we just prefer the shape of these)

2 cups water 

2 cups milk 

4 ounces cheese (I like mild cheddar but just about any cheese will work), cut into small cubes or shredded 

4-8 pieces bacon cooked and crumbled 

1 cup frozen whole kernel corn   

Place the water and potatoes (not seasoning mix yet) in a medium pan over medium-high heat.  Cook until potatoes are tender (about 15 minutes).  Reduce heat to medium-low.  Stir in the seasoning mix until well combined.  Slowly stir in the milk.  Add the cheese and stir often until cheese is melted.  Add bacon and corn and cook until heated through.   

NOTES:  You can use up to 8 ounces of cheese (which is what my original recipe called for) but we just prefer 4 ounces.  You can add one small sautéed onion if you like.  Ham or some other type of meat can be exchanged for the bacon or omitted all together.

Cajun Corn Soup

This recipe comes from my dear friend Dawn Whittington.  She made it the first time I came to her house for lunch one Sunday.  It's easy and delicious!  I must admit that I honestly don't know if this really follows her recipe...I've used it for so many years I'm sure it's changed (as all recipes do with me).  But it's the gist of her recipe.

Beef tips (1-2 pounds) 

1 small onion, chopped 

1 can tomato paste 

1 can roasted garlic Hunts tomato sauce (it’s a small can)

16 oz. frozen yellow whole kernel corn

2-4 medium potatoes, peeled and cut into cubes 

garlic powder, salt and pepper to taste 

Colby/jack marbled cheese, shredded (optional)   

4-6 small corn cobs (optional)

Sauté beef tips and onion in a skillet with a little oil until beef tips are browned (but not done).  Don’t worry about the onions being done.  Drain off excess fat.  Place tomato paste and about 6 cups water in a large pot.   When paste is mixed into the water, add tomato sauce and stir.  Add meat, onion, and seasoning.  Cover and cook over medium heat for one hour, stirring occasionally.  When meat is almost tender, add potatoes and cook for 30 minutes.  Add corn and cook until corn is hot.  If needed, add some water (we like ours thick).  To serve, add some cheese to each bowl and dish the soup over the cheese.  Serve with cornbread or French bread and salad.   

If you want to freeze this, do so before adding the potatoes.  To prepare, remove from freezer, heat, add potatoes and corn as directed above.  For some reason freezing soup or stew with potatoes just doesn't work for me.

Pumpkin Bars

This is a combination of two recipes. One from Paula Deen and one from the Better Homes and Gardens New Cook Book.  I made this today and it's so easy and really yummy!  It's more like cake than "bars." 

2 cups flour
1 2/3 cups sugar 

2 teaspoons baking powder 

1 teaspoon baking soda 

2 teaspoons cinnamon 

½ teaspoon salt   

Combine in a mixing bowl.  Stir (I use a whisk) together well.   In a separate bowl, stir together:   

4 eggs 

1 can pumpkin (15 or 16 ounces) 

1 cup oil   

Pour wet ingredients into dry ingredients.  Stir together well.  Pour into ungreased jelly roll pan (15x10)—I used a 17x12 pan and it worked really well (I only baked for 20 minutes).  Bake at 350 for 20-30 minutes or until done.  It’s done when it’s touched and the surface bounces back and does not retain an indention.  Cool completely and frost.   

Frosting:   

6 ounces cream cheese, softened (8 would be better but I only had 6) 

½ margarine or butter, softened 

1 teaspoon vanilla (I didn’t use this because I didn’t have any—gasp!) 

3 ½ cups powdered sugar   

Beat the cream cheese, margarine or butter, and vanilla until fluffy.  Add the powdered sugar, 1 cup at a time, beating until smooth.  

Cinnamon Bread (yeast bread)

This is adapted from The Southern Living Cookbook.  It makes two loaves.

This bread was much easier than I thought it would be!  I admit that I’m downright lazy when it comes to kneading…this recipe requires very little kneading!  It’s not super sweet like a cinnamon roll but it’s a nice flavor combination of bread, cinnamon and sugar.  The bread is soft with a crusty outside.  It literally melts in your mouth!

Dough:

1 package dry yeast 

1 cup warm water (110-115 degrees) 

3 tablespoons sugar 

2 tablespoons shortening 

1 egg 

½ teaspoon salt 

3 to 3 ½ cups all-purpose flour   

Place the yeast in a large mixing bowl.  Add water and let stand for 5 minutes (this “proofs” the yeast).  Add sugar, shortening, egg, salt, and about 1 ½ cups flour.  Using a mixer, mix until smooth on low speed.  Slowly stir in enough flour to make a soft dough.   

Grease a bowl (I prefer glass for this), place dough in bowl and turn to grease top.  Cover (I use a flour sack for this).  Let rise in a warm place about an hour or until doubled.  A  cold oven with the light on works beautifully!  You can refrigerate the dough for 5 days.  If you do, allow it to warm to room temperature before proceeding.   

Punch dough down and place on a lightly floured surface.  Knead 4 or 5 times.   

Filling: 

2 tablespoons melted butter (you may need 1-2 tablespoons more but I only needed 2) 

¼ cup sugar 

4 teaspoons cinnamon 

2/3 cup raisins (I did not use these but probably will next time, pecans would be good too)   

Divide the dough in half.  On a lightly floured surface, roll the dough into a rectangle about 8- x 14-inches.  Brush dough with 1 tablespoon butter and sprinkle half of cinnamon and sugar mixture over butter.  If using raisins, sprinkle 1/3 cup over the cinnamon and sugar mixture. 

Roll up, starting at narrow edge (like you’re making cinnamon rolls).  Pinch seams and ends together the best you can.  Place into a greased 9x5 loaf pan.  Repeat with second loaf. Cover and let rise in a warm place for 40 minutes or until doubled.  

Bake at 350 degrees for 30-35 minutes (I placed the loaves on bottom rack of the oven).  To check for doneness, tap the top and it should sound hallow.  Remove the loaves from the pans and place them on wire racks to cool.     

Topping:  (I did not do this) 

2 cups powdered sugar  

2 to 3 tablespoons milk 

½ cup chopped pecans   

Stir the sugar and milk until smooth.  Drizzle over cooled loaf.  Sprinkle with pecans.

Grilled PB&J and Dessert Sandwich

I know it's silly to post this but it's our new favorite at lunchtime so I thought I'd share!  Also, my friend Delores gave me the dessert sandwich idea.  I've tried it once and it was so yummy!  

Grilled PB&J

Spray one side of one piece of bread with Pam or spray margarine (if you spread margarine or butter on it, the sandwich is really thin, greasey, and hard to handle).  Place into warmed non-stick skillet that's been over medium heat.  Quickly spread peanut butter on other piece of bread, then spread the jelly on.  Place over bread in pan to make sandwich.  Spray the top with Pam or margarine.  Turn when first side is browned (you might be turning it immediately after spraying the second piece).  Cook second side until browned.  Serve.

Grilled Dessert Sandwich

Spray one side of one piece of bread with Pam or spray margarine (if you spread margarine or butter on it, the sandwich is really thin, greasey, and hard to handle).  Place into warmed non-stick skillet that's been over medium heat.  Sprinkle a few milk chocolate chips or thin pieces of chocolate on piece of bread.  Quickly spread peanut butter on other piece of bread.  Place over bread in pan to make a sandwich.  Spray the top with Pam or margarine.  Turn when first side is browned (you might be turning it immediately after spraying the second piece).  Cook second side until browned.  You can sprinkle the sandwich with some powdered sugar if you desire.  Serve.

Crusty Italian Bread

Adapted from “at home café” by Helen DeFrance and Leslie Carpenter (I swiped it from the Swap Table at MOPS the other day!). I’ve been on the lookout for a better homemade French bread recipe (the one I’ve been using can be fickle and doesn’t have very good texture). This one not only tastes great and has good texture (the “crusty” part is slightly crusty, not hard like some store-bought breads…it’s a nice, happy medium) but it’s really easy too, with little kneading!

I’ve found the best place for rising bread is in a cold oven with the light turned out. Stick the oiled bowl in there while you mix up the bread. It’ll be nice and warm when you’re ready for it!

When making bread, bread flour is an absolute must! Believe me, it DOES make a difference!

1 package rapid-rise dry yeast
1 tablespoon sugar
1 cup warm water (105-115 degrees)
2 ½ cups bread flour
1 ½ teaspoons salt
1 teaspoon balsamic vinegar
2 tablespoons extra-virgin olive oil with ½ teaspoon salt, warmed
cornmeal, for sprinkling—about 2 teaspoons

Place the yeast and sugar in warm water and leave for 5-10 minutes (when it has a little foam on top, it’s ready).

In a food processor, using the mixing blade, put in the salt and flour and pulse to mix. Add the yeast, sugar, and water mixture and vinegar. Process 15-20 seconds, until the dough comes together.

Place the dough on a lightly oiled board (no flour) and hand-knead a few times.

Place dough in a bowl that’s been oiled and turn the dough to coat. Cover and rise until doubled, about an hour. Punch dough down and cut into 2 pieces. Shape into 2 slender loaves.

Place the two halves on a greased (sprinkle with some cornmeal) stone or other baking sheet (or you can use French bread pans, greased and sprinkled with cornmeal). Brush with warmed oil and salt. Make 2-4 slits in each loaf (a sharp, serrated knife works great for this). Allow to rise until doubled again, 30-45 minutes.

Bake at 425 (preheated) for 15-20 minutes or until brown. I baked for about 15 minutes on the middle rack, then moved the loaves to the bottom for 5-8 minutes so the bottom would get a little crusty. Next time I’ll probably bake the loaves on the bottom rack or next-to-the-bottom rack.

Chicken Parmesan

This recipe comes from my friend Gina Montealegre.  She claims she’s not a good cook but this recipe is wonderful!  I love chicken parmesan but I never attempted to make it before this recipe came along.  This is easy and delicious AND my girls love it!  I serve it with spaghetti noodles.  Gina serves it with rice, which is delicious too!

6-8 chicken breasts 

1 egg 

Progresso Italian bread crumbs (I use Wal-Mart brand)  

olive oil (I use canola)  

6-8 slices mozzarella cheese (I buy a chunk and slice it)

jar of spaghetti sauce (Gina and I agree that Prego is the best; she likes the mushroom, I prefer traditional)

Dip chicken breasts in beaten egg.  Roll in bread crumbs.  Brown in small amount of oil (both sides).  Don’t cook the chicken through, just brown.  Place in 9x13 greased glass pan.  Put a folded slice of mozzarella cheese on each piece of chicken.  Pour spaghetti sauce over chicken.    

Cover with foil.  Bake at 350 for 30-45 minutes (or until chicken is done and tender).  

This is great with chicken strips too (perfect size for little ones).  I prefer using a 9 inch square pan with enough chicken to fill the bottom (4 breasts or 7-8 chicken strips) and using the whole jar of sauce.  I like mine saucy!   

You can make the chicken ahead and put the cheese on top.  Refrigerate until ready to bake.  Pour sauce over it, cover and bake.