My Special Potato Cheese Soup

I love this recipe...It doesn't take a TON of work, but it's very, very good. I don't know exact quantities, but you can just kind of wing it. I usually make a big pot full of this stuff, because it stores really well in the fridge.

Red Potatoes
Two family size cans of chicken broth (regular Swanson is best, NOT reduced sodium or diet...trust me on this one.)
diced celery
shredded carrots
a small white (or yellow) onion, or half of a large onion (chopped up as small as you can get it.)
shredded cheddar cheese to taste
whatever spices you love....Casey likes it if I put a little garlic on there.
flour or cornstarch as a thickener...flour tastes better.

peel and cut the potatoes into chunks and put them in a pot (no water). Pour in all of the chicken broth (like mashed potatoes..but with broth.) Boil the potatoes until they're done. Do NOT drain. While it's cooking, throw in the onions and carrots near the beginning, and the celery near the end. Mush up the potatoes either with a spoon or potato smusher. Then the spices. Then the flour. (to add it in without clumps, put a little cold water in a cup with about 2 tbs of flour and make sure it's blended. Put a little of the potato mix in there and stir...then dump it all in the pot.) Then put in cheddar cheese to taste.... Then you're done! Dish it up and enjoy!

*** If you put too much cheese in, it'll still be really good, but when you put it in the fridge later, it'll congeal into cheesy mashed potatoes. It's still good, but to make it soup, just stir some water in there before you put it in the microwave to reheat.

****Some people like to put crumbled bacon in there, too..but I don't. I think it's better without it. The bacon flavor takes away from all the other yummy flavors of the veggies.

Fresh Peach Cobbler

If your peaches are firm, you should be able to peel them with a vegetable peeler. If they are too soft and ripe to withstand the pressure of a peeler, you'll need to blanch and shock them before peeling. In the biscuit topping, low-fat or nonfat plain yogurt can be used in place of whole milk yogurt, but the biscuits will be a little less rich. If you live in an arid climate, the biscuit dough may require up to an additional tablespoon of yogurt for it to form a cohesive dough. Do not prepare the biscuit dough any sooner than the recipe indicates; if the unbaked dough is left to stand too long, the leavener will expire and the biscuits will not rise properly in the oven. This recipe can be doubled to serve a crowd. Use a 13 by 9-inch baking dish and increase the baking times in steps 2 and 4 by about 5 minutes. Serve the warm cobbler with vanilla ice cream or whipped cream. Leftovers can be reheated in a 350-degree oven until warmed through.

INGREDIENTS

Filling
2 1/2 pounds peaches , ripe but firm (6 to 7 medium)
1/4 cup granulated sugar (1 3/4 ounces)
1 teaspoon cornstarch
1 tablespoon lemon juice from 1 lemon
pinch table salt

Biscuit Topping
1 cup unbleached all-purpose flour (5 ounces)
3 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon table salt
5 tablespoons unsalted butter (cold), cut into 1/4-inch cubes
1/3 cup plain whole-milk yogurt
1 teaspoon granulated sugar

1. Adjust oven rack to lower-middle position and heat oven to 425 degrees.
2. For the filling: Peel peaches (see note), then halve and pit each. Using small spoon, scoop out and discard dark flesh from pit area. Cut each half into 4 wedges. Gently toss peaches and sugar together in large bowl; let stand for 30 minutes, tossing several times. Drain peaches in colander set over large bowl. Whisk 1/4 cup of drained juice (discard extra), cornstarch, lemon juice, and salt together in small bowl. Toss peach juice mixture with peach slices and transfer to 8-inch-square glass baking dish. Bake until peaches begin to bubble around edges, about 10 minutes.
3. For the topping: While peaches are baking, in food processor, pulse flour, 3 tablespoons sugar, baking powder, baking soda, and salt to combine. Scatter butter over and pulse until mixture resembles coarse meal, about ten 1-second pulses. Transfer to medium bowl; add yogurt and toss with rubber spatula until cohesive dough is formed. (Don't overmix dough or biscuits will be tough.) Break dough into 6 evenly sized but roughly shaped mounds and set aside.
4. To assemble and bake: After peaches have baked 10 minutes, remove peaches from oven and place dough mounds on top, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound with portion of remaining 1 teaspoon sugar. Bake until topping is golden brown and fruit is bubbling, 16 to 18 minutes. Cool cobbler on wire rack until warm, about 20 minutes; serve.

Brown Rice Salad

Tanner, who traditionally does not eat anything green, won't leave me in peace to eat this salad. I have to share at least half with him.

Brown Rice Salad
Ingredients
Cooked brown rice (warm is the best!)
Chopped romaine lettuce (I just buy it in bags)
Parmesan cheese
Italian dressing

Combine ingredients to taste and voila!

*Heather recommends toasting the brown rice in the oven with the parmesan cheese. It is quite delicious that way, but easier to forego that step. It's really tasty either way, but the oven-toasted, cheesed-up rice is a special touch!

**I like to add shredded chicken or anything else that suits your fancy!

*** I should mention that I don't like brown rice and I don't like lettuce. So there you go. I LOVE THIS SALAD!!!

Sweet and Sour Meatballs

Rice:
3 C brown rice
8 C water

-Put rice and water in a pot and turn it to high heat.
-Bring to a boil.
-Cook for about an hour, stirring occasionally at first, then as it starts to thicken, turn it down to medium heat and stir more often, then turn it down lower until it is on low heat and it is done.


Meatballs:
3 lbs. ground beef
1 C uncooked wheat, finely cracked in blender (3 minutes on high speed)
1 C crushed pineapple (if in rings, crush in food processor) (save juice and the leftover pineapple for the sauce)
1 tsp ginger
1/2 tsp sage
2-1/2 tsp salt
2 eggs
1/2 C milk

-place all ingredients in a bowl and mix well with hands. Chill 30 minutes. Form into balls the size of walnuts and place on a large, tin foil lined, cookie sheet, or stone. Bake at 375 for 20 minutes.

Sauce:
4 TBS soy sauce
1/2 C apple cider vinegar
3/4 C honey, Rapadura, or sugar
2 tsp beef boullion granules (can smash cubes into 2 tsp too)
3-1/2 C water
1/2 C cornstarch or arrowroot, PLUS 1 C cold water
2-1/4 C crushed pineapple AND juice

-put all ingredients (except the arrowroot plus cold water) in a sauce pot.
-Mix arrowroot with 1 C cold water, stir well with a fork, then add it to the pot mixture.
-Cook over medium heat until thick, stirring constantly.
-Add meatballs.
-Serve over rice.

Chicken Tikka Masala

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 6

INGREDIENTS

Chicken Tikka

1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

See Illustrations Below: Chicken Tikka Masala

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

STEP BY STEP: Chicken Tikka Masala

1. RUB: Coat chicken in salt and spice mixture and refrigerate.
2. MAKE SAUCE: Prepare creamy tomato-masala sauce.
3. DIP: Dunk chicken in protective coating of yogurt and oil.
4. BROIL: Broil chicken, then allow to rest.
5. COMBINE: Cut chicken into chunks and add to sauce.

Nutritional Info does not include rice.

Blackened Steaks and Horseradish Cream with Butter-Basted Potatoes

Click on the pictures to make it bigger. I had to scan the recipe card...

Ozark Honey Oatmeal Cookies

1/2 c Shortening
1 1/4 c sugar
2 eggs
1/3 honey
1 tsp baking soda
1 tsp salt
1 1/4 c flour
2 quick cook oats
1 c coconut

Mix all ingredients. Cook at 375 degrees 8-10 minutes or until light brown. Flatten balls with sugar coated cup.

Variations:

Honey Raisin - 1/2 c chopped nuts, 1 c raisins, no coconut
Molasses Spice - 1/3 c molasses, 1 tsp cinnamon; no coconut or honey

Turkey Burgers

20 oz Ground Turkey
1/3 c Chopped Sun Dried Tomatoes
1/4 c Dried Basil
2 tbs Italian dressing
2 tbs Montreal Steak Seasoning
salt and pepper to taste

Makes six burgers.

Cook on grill or in oven. Top with sauteed mushrooms and mozzarella cheese. Allow cheese to melt. Serve on hamburger buns or toasted bread. For a little more kick, use swiss cheese. Ketchup not needed :)

This was a concoction of my own, I tried making turkey burgers with some ground turkey that I got on sale. I wanted it to be different from a traditional burger, so that the real red meat lovers in the family could appreciate it as well and wouldn't feel like they were cheated. I was going to add fresh parm cheese to the burger mix but I forgot.

Nutritional info is for burger only.

Kiwi Cheese

Spice up your cottage cheese with a peeled and sliced kiwi. There are green kiwis (traditional and tart) and golden kiwis (sweeter with a hint of melon flavor). I like the golden kiwis better but either is good.

Cold Cucumbers

While I'm at it, I stole this little tidbit from my grandmother-in-law.

Cold Cucumbers
1. Peel cucumber
2. Cut into round slices and place in bowl
3. Pour liberal amount of rice vinegar over the cucumber slices
4. Stir until everything well coated.
5. Serve immediately.

Yum! Thank you, Julia!

Yummy Quesadillas

Large flour tortillas
Mexican blend finely shredded cheese
Mozzarella cheese finely shredded
Sliced turkey (can be deli, but not mashed parts. Real turkey)
Sautéed in butter, sliced, salted white onions

Layer 1 tortilla
Mexican blend shredded cheese
Sliced turkey (tear it up to fill in empty spots)
Drained sautéed onions
Mozzarella cheese
Top with 2nd tortilla

Put on cooking stone in a preheated to 300 oven and leave it in for about 10 minutes or until cheese is melted. Cut with pizza cutter into wedges.

From Mom

Turkey and Basil "Noodles"

*Very good, fast and easy! I'm going to try with beef next time. I'm surprised at how much I liked the spaghetti squash.

Strawberry Smoothie

1 c frozen strawberries
1 c orange juice
1/2 c plain lowfat yogurt
1 banana
1 tbs brown sugar or honey

Makes one serving.

Nutritional information is for one serving, each serving makes enough for two people

Whole Wheat Bread

1/3 c. honey
1/3 c. oil
2 1/5 c/ warm water
2 tb (two packages) yeast (I like to use instant yeast)
1 tsp. salt
7 c. whole wheat flour
1 tb dough enhancer (I use Bob Mill's Vital Wheat Gluten)

Combine the honey, oil, warm water, yeast dough enhancer and two cups of the whole wheat flour in large mixing bowl (or Kitchen Aid). Add the salt and 4-5 cups additional flour until the dough is stiff and cleans the side of the mixing bowl. Knead the bread in mixer for 6 or 7 minutes on setting #1 (or by hand on a LIGHTLY floured surface for 7-10 minutes) or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. Kneading is necessary to develop the gluten.

Form the dough into 2 loaves. Allow to rise in a slightly warm oven until doubled in size (if you preheat the oven to the lowest setting and then turn it off, the loaves can rise in the warm oven as it cools).

Bake loaves for 25 to 35 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom and the tip and sides of the loaves are a golden browned color.

For richer and moister bread add 1 cup plain yogurt for 1 cup of liquid and 1/4 c potato flakes.
For breadfast bread add 1/3 c. sunflower seeds, 1 tb cinnamon and 1/3 c. currants.

Nutritional info coming soon.

Sloppy Joes

Sloppy Joes
(Adapted slightly from Better Homes and Gardens Crockery Cookbook)

This is a MAJOR hit at our house! We actually serve this to company sometimes and they can't believe how delicious it is. It puts Manwich absolutely to shame!

Ingredients:
3 lb. ground beef
2 C. chopped onion
4 cloves garlic, minced
1 and 1/2 C. ketchup
1 C. chopped green bell pepper
1 C. chopped celery
1/2 C. water
2-4 Tbs. brown sugar
4 Tbs. prepared mustard
4 Tbs. vinegar
4 Tbs. Worcestershire sauce
3 tsp. chili powder

Directions
1. In a large skillet cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3 ½-4 qt. crock pot, combine everything else. Stir in meat mixture.

3. Cover; cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. Spoon into toasted buns, and top with cheese. Makes approx 16-20 servings. Can be frozen in freezer bags after cooking for later consumption.

Pretzel Salad

Mix:
2 and 2/3 crushed pretzels
1 1/2 sticks butter (or margarine)
3 Tbs sugar
Press into 9x13 pan and bake at 350 degrees for about 10 minutes OR so. It starts to look and smell carmelly.
allow it to cool

Beat:
1 8 oz package cream cheese
1 cup sugar
Fold in 1 small container of coolwhip (8 oz)
Spread on cooled crust

Mix:
1 large package of strawberry Jell-o
2 cups hot water
Add:
12 oz bag frozen strawberries
pour over cream layer

Refrigerate until Jell-o sets up

Ritz Chicken

Tonight I made this yummy dinner; the whole family loves this chicken! And it's so easy!

Ritz Chicken
Originally from my friend Lisee

Ingredients
6 large chicken breasts
2 tubes Ritz crackers
6 Tbsp. Parmesan Cheese
1 to 2 cups sour cream (can use fat-free)
1/3 to 1/2 cup butter, melted (OPTIONAL! I have been making it without butter for months now that it takes GREAT!!)

Directions
Put Ritz crackers in a Ziploc bag and smash with rolling pin until crushed into crumbs. Coat chicken with sour cream then roll chicken in Ritz cracker mixture and place in a suitable baking dish. When all of the chicken is in the dish, sprinkle with parmesan cheese and pour melted butter evenly over chicken. Bake uncovered in oven for 60-90* minutes at 350 or until chicken is cooked through.

*I've been cooking it for 90-100 minutes so that the outside is uber-crispy, and it's still quite tender on the inside. I'm ready to experiment to see if 60-70 minutes would be even more tender inside...

**Of course you can make it in much smaller increments...but why? ;)

Chicken Feta Pasta Salad

Chicken and Feta Pasta Salad

Ingredients:
1 large package of rotini noodles
Cooked (and cooled) frozen peas (2 cups?)
Diced onion (1/2 cup?)
Green pepper
Red pepper
4 diced large tomatoes
Peeled, diced cucumber (2)
Sliced olives
Catalina with honey dressing*
Italian dressing*
8 oz package of Feta cheese (cheaper to crumble it yourself)
Chicken (3 breasts)
Salt to taste

DIRECTIONS
Boil noodles until cooked, drain, cool, place in LARGE mixing bowl. Cook chicken on the stove or in the oven with a little of the Catalina w/ honey and the Italian dressing (equal parts of each). Chop chicken when it is cooked, then mix back in with cooking juices in the pan. Add to noodles.

On the stove top, saute onions and peppers in both dressings (equal parts) for 3-5 minutes, until softened only ** Do not overcook veggies!! Add to noodles and chicken.

Mix in all remaining ingredients. Add EQUAL parts Catalina and Italian dressing to taste.

*Secret ingredients!

Hawaiian Haystacks

Hawaiian Haystacks

Ingredients
Rice
Chicken Mix (2 cans fat –free cream of chicken soup, 1 can chicken broth, 2 cups chopped cooked chicken)

Toppings Suggestions
Chow mein noodles
Pineapple tidbits or chunks
Mandarin oranges
Chopped olives
Chopped celery
Chopped tomatoes
Chopped Green Peppers
Almonds
Corn
Peas
Shredded cheese
Coconut
Chopped Green Onions

You’ll be REALLY surprised at how delicious it is to mix some of these ingredients together!

Green Beans Deluxe A La Meggie

Green Beans Deluxe

Ingredients
¼ cup diced onions
2 cloves garlic
1 tbs butter
4 tbs Worcester sauce
4 tbs Italian Dressing/Red Wine Vinegar Mist
1-2 cans green Beans

Directions
Saute onions and garlic in butter until tender. Add two large dashes of Worcester sauce, two splashes of dressing, two cans of green beans, warm all the way through, and serve.