Tuesday, December 23, 2014

Hash Brown Soup

From: Budget Savvy Diva

  • 1 onion, chopped
  • 1 tablespoon butter
  • 3 (14 ounce) cans chicken broth
  • 1 (32 ounce) bag frozen hash browns
  • 1 can cream of celery soup
  • 1 can cream of chicken soup
  • 1 1/2 cups milk
  • 8 oz of cheddar cheese
  • 1/2 teaspoon of pepper
  • Sprinkle of Cayenne Pepper
  • Sour cream ( optional)
In a medium size skillet melt butter and cook onions till browned. In a large stockpot – place onions, chicken broth and bring to a boil. Add hashbrowns and bring back to a boil.

Add soups, milk, seasoning – bring back to a boil.

Add 6 oz of cheese and mix till cheese is melted.

Garnish with remaining cheese and sour cream.

Thumbs up! I love potato soup and I like hashbrown soup because it's so easy to make. This was a great, tasty recipe that I'm sure I'll use again in the future! 

Thursday, December 18, 2014

Italian Sausage Soup

From: Sunset Pasta cookbook

1 1/2 lbs mild Italian sausages
2 garlic cloves, minced
2 large onions, chopped
1 large can (1 lb, 12 oz) Italian-style tomatoes
3 cans beef broth
1 1/2 cups dry red wine or water
1/2 tsp dry basil
3 Tbsp chopped parsley
1 medium-size green pepper, seeded and chopped
2 medium-size zucchini, cut into 1/4-inch thick slices
5 oz medium-size bow-shaped noodles

Remove and discard sausage casings; cut sausages in 1/2-inch lengths. In a 5-quart Dutch oven, cook sausages over medium heat until lightly browned. Spoon off and discard all but 2 Tbsp drippings. Add garlic and onions and cook, stirring occasionally, until limp. Stir in tomatoes and their liquid.

Add broth, wine, and basil. Bring to a boil; then reduce heat and simmer, covered, for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally, for about 25 minutes or until noodles are al dente. Pass Parmesan at the table.

Thumbs up! I loved this recipe. I only made a couple of changes. I used beef bouillon cubes (3) instead of actual broth, and I did use the water instead of red wine. I used rotini instead of bow-shaped noodles. This was such a great, filling, delicious soup. I would love to make this again in the future.

Wednesday, December 10, 2014

Oatmeal Raisin Cookies

From: Southern Living 50 Favorite Cookie Recipes cookbook

1 cup butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 Tbsp vanilla extract
2 cups AP flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups uncooked quick-cooking oats
1 cup raisins
1 1/2 cups chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Combine flour and next 3 ingredients; gradually add to butter mixture, beating well. Stir in oats, raisins, and pecans.

Drop dough by heaping teaspoonfuls onto greased baking sheets. Bake at 375 degrees for 8 minutes or until lightly browned. Cool slightly on baking sheets; remove to wire racks to cool.

Thumbs up! Although this isn't my favorite oatmeal raisin recipe ever, you really can't go wrong with this recipe. It was simple and yummy!