Harvest Soup and Biscuits

We tried a bit of this tonight. Kannon thought it was wonderful! I think it would be nice to have in our food storage since we don't have a cow.

It really wasn't bad at all. Very much like a smooth butter in a tub from the refrigerated section. Kannon's mom gave us this one. She found it in the Elko, NV Walmart. We don't have it here, but we're still trying to find out how to order some. You can read more about it at www.mrewholesalers.com For dinner I made a Harvest Soup from my Taste of Home's Quick Cooking 2004 cookbook. I have 5 of their cookbooks and absolutely love them. When I asked what else I should serve, Kannon said biscuits. I kind of knew he'd request that!

Ben and Sarah were quick to discover the Acorn Squash. It wasn't that noticeable, but they freaked out. I made them each try some and then they picked around it. I guess next time I'll leave it out, or better yet, puree the squash and add it back in!


Joshua, though, couldn't get enough. Some days we just can't get him to eat his dinner. He plays with it and finally gets to where he's throwing it and then he's done. But tonight he silently ate 2 bowls of it and half a biscuit before heading excitedly to the tub for a bath. (Because we can't have dinner without a bath right afterward!)

Ben chowing down on his biscuit sandwich. He spread the middle of it with sugar-free grape jelly. I bought some awesome biscuit cutters from Pampered Chef. They have a really large cutter; 4 inches. We like to make ours that big!

And here's the last of the soup. Mmmm. I ate til I was full!

Harvest Soup

1 pound lean ground beef

3/4 cup chopped onion

2 garlic cloves, minced

3-1/2 cups water

2-1/4 cups chopped peeled sweet potatoes

1 cup chopped red potatoes

1 cup chopped peeled acorn squash

2 tsp. beef bouillon granules

2 bay leaves

1/2 tsp. chili powder

1/2 tsp. pepper

1/8 tsp. ground allspice

1/8 tsp. ground cloves

1 can (14-1/2 oz.) diced tomatoes, undrained

In large saucepan, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain well. Add the water, potatoes, squash, bouillon, bay leaves, chili powder, pepper, allspice and cloves. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.

Add the tomatoes. Cook and stir until heated through. Discard bay leaves. Yield: 6 servings.

1-1/2 cups equals 241 calories

Food for Susan

A few weeks ago I was talking to my sister, Susan, about food. She said they were going to try and eat at home more often which would require her to plan and prepare. I thought I'd give her a few ideas that are simple to prepare, healthy, and oh, so yummy!

Well, this first one wasn't as yummy as I thought it would be. But, not too shabby either. It was one I made around Valentine's day in an attempt to have a healthy treat. I found the recipe in my "YOU on a Diet" book by Roizen and Oz. Here's the recipe:

"Dive into the Dark Side" Bars

1 cup toasted walnuts

3/4 cup golden raisins

3/4 cup unsweetened dried cranberries

5 brown rice rice cakes, broken into chunks

2 Tbsp. agave nectar

2 Tbsp. orange juice

1 Tbsp. vanilla extract

1/4 tsp. cinnamon

5 oz. 70% dark bittersweet chocolate bar, broken into chunks (I used 60% cacao chips)

5 Tbsp. fat-free milk or orange juice

In a food processor chop walnuts. Then add raisins and cranberries, chop. Then add rice cakes, chop. Add agave nectar, orange juice, vanilla, and cinnamon; process until mixture holds together. Transfer mixture to an 8-inch-square baking dish; cover with plastic wrap and press into a firm, even thickness. Remove plastic wrap.

Combine chocolate and milk over a double boiler of simmering water. Cook, stirring constantly, until chocolate is melted and smooth. Spread chocolate evenly over rice cake mixture, cover, and refrigerate at least 1 hour before serving. Cut into 12 bars. 110 calories per bar.

It tasted pretty good. The chocolate wasn't as sweet as we've been used to. And they didn't hold together super well. I'd like to find a way to fix that. If you try this and find the answer to the crumbles, let me know!

This is one of my favorite foods. So easy to make.

For our family of 5 I browned 1 pound of 93/7 hamburger. Sauteed 8 oz of mushrooms. Chopped about 4 Roma tomatoes. The kids don't like the feta cheese, but you just layer them on your plate and eat. The combination of hot and cold and the flavors of each ingredient are incredible! For this meal I also microwaved some frozen veggies and we had bread with butter. I got this from Dr. Phil's Ultimate Weight Solution Menus.

And another simple, colorful and delicious meal.

Chicken breast

Sweet potato or yam

Romaine lettuce salad

I baked our chicken breasts sprinkled with season salt at 350* for about 30 minutes (check for pink). The sweet potatoes are peeled, then tossed with olive oil and sprinkled with salt pepper and basil. Bake until tender.

We like to eat our fries with a mayo mixture. I know that's not the healthiest choice but it makes them so delicious!
About 1/2 cup mayo

2 tsp. lime juice

2 minced garlic cloves

Stir together and dip those fries!

Chocolate Chippers

Growing up, we had a recipe that we always used for chocolate chip cookies. I inherited the box of recipes and kept a few of them. Of course this one is a prized possession. You can see how well it's been loved. It used to be white and I've had to tape it so that it doesn't fall apart more than it already is! Enjoy this family favorite of ours.

Chocolate Chippers

1/2 c. butter or margarine, softened (butter makes the cookies crisper)

1/2 c. shortening (sometimes we just double the margarine and leave out the shortening)

1 c. packed brown sugar

1/2 c. white sugar

2 eggs

1 1/2 tsp. vanilla

2 3/4 c. flour

1 tsp. baking soda

1/2 tsp. salt

1 c. chocolate chips

In a mixing bowl cream margarine, shortening, brown sugar, and white sugar. Add eggs and vanilla; beat well. In a bowl stir together dry ingredients; stir into creamed mixture till blended.

Stir in chocolate pieces. Bake in 375* oven for 8-10 minutes (our oven takes 12-14 minutes). Cool and enjoy. Recipe says makes about 6 dozen cookies, we get about 3 dozen - I must make them big!

Pizzaroni

I threw this one together with what we had at home - it was a hit!

2 cups whole wheat macaroni noodles, cooked and drained

2 small packs of mini pepperoni

1 can cream of mushroom soup

1 can tomato soup

1 egg

1 1/2 cups of shredded cheddar cheese

1/2 tsp. italian seasoning

salt and pepper to taste

Mix all ingredients together - I just used the pot I had cooked the macaroni in. Pour into a 2 quart casserole dish. Bake 30 minutes at 350*

You can add anything to this! Make it more pizza-y. Add olives, mushrooms, green peppers, sausage, hamburger - the skies the limit. But it was great!

Cinnamon Rolls

When Kannon and I had been married just over a year, my visiting teacher brought us some cinnamon rolls. He asked for the recipe and I've been perfecting them over the years. He asks me to make them for work every once in awhile and I sell them at every yard sale we have. I sent one to school for Ben's teacher and she oohed and aahed over them as well. We love them at our house - perfect with a cream cheese frosting.

Kim's Cinnamon Rolls

3 Tbsp. yeast
1/2 c. lukewarm water
1 tsp. sugar
3 c. milk, scalded (heat til almost boiling)
3/4 c. butter or margarine
1 c. sugar
4 tsp. salt
3 beaten eggs
8-10 cups flour (I usually do about 11)

Put yeast and tsp. of sugar in warm water in 2 qt. pitcher and set aside. In large bowl, pour scalded milk over butter, sugar and salt. Stir until butter and sugar are melted/dissolved. Let cool. Add eggs, beat on low speed of mixer. Add half of flour. Beat. Add yeast mixture. Beat. Add rest of the flour to make a soft dough - add raisins if wanted. Let rise 1 hour. Roll dough into 2 large circles, spread with soft butter. Sprinkle cinnamon-sugar on it. Roll up. Slice about 1 1/2 inches thick with thread. Place on baking sheets. Rise 1 hour to 1 1/4 hours. Bake at 350* for 20 mins.

Cream cheese frosting:

1 8 oz. package cream cheese
1/2 cup softened margarine or butter
2 tsp. vanilla
4 1/2- 4 3/4 c. powdered sugar

In a bowl beat together cream cheese, margarine and vanilla till light and fluffy. Gradually add half the powdered sugar, beating well. Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Store in refrigerator.

Vanilla Pudding

When I was growing up, we made homemade pudding, never the kind from the box. I loved it, even eating it warm before it had cooled from the cooking! I made some the other night. Nobody enjoyed it as much as me. Maybe they are too used to the flavor of boxed pudding. Well, I topped mine with some fresh raspberries from my friends garden. Yum! So many options for topping this! And the chocolate makes a great pie, too.

recipe from Better Homes and Gardens cookbook:

Vanilla Pudding

3/4 c. sugar
3 Tbsp. cornstarch or 1/3 c. flour
3 cups milk
4 beaten egg yolks, or 2 beaten eggs
1 Tbsp. margarine or butter
1 1/2 tsp. vanilla

In a heavy medium saucepan combine sugar and cornstarch or flour. Stir in milk. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks or eggs.
Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap (to prevent a skin from forming). Chill. Do not stir. Makes 6 servings.

Chocolate pudding:
Prepare as above, except add 1/3 cup unsweetened cocoa powder to sugar. Use 2 tablespoons cornstarch or 1/4 cup flour, 2 2/3 cups milk, and egg yolks (not whole eggs).

Angel Food Cake

I made my mom's birthday cake this year. She wanted angel food cake and fruit in a 9x13. Since I didn't have fruit and couldn't get out that day (I don't think I had a car) I made do with just an angel food cake. From scratch! This recipe is from the Better Homes and Gardens cookbook.

1 1/2 c. egg whites (10-12 large)

1 1/2 c. sifted powdered sugar

1 c. sifted flour

1 1/2 tsp. cream of tartar

1 tsp vanilla

1 c. sugar

Bring egg whites to room temperature. Sift powdered sugar and flour together 3 times. In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed til soft peaks form (tips curl). Gradually add sugar, about 2 tablespoons at a time, beating till stiff peaks form (tips stand straight).

Sift about 1/4 of the flour mixture over beaten egg whites; fold in gently. (If bowl is too full, transfer to a larger bowl.) Repeat, folding in remaining flour mixture by fourths.

To fold in flour, cut down through the mixture, then across the bottom and up and over the top.

Pour into an ungreased 10-inch tube pan. Bake on the lowest rack in a 350* oven for 40-45 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool thoroughly. Loosen sides of cake from pan; remove cake. Makes 12 servings.

I used a thin icing for the top and it was just delicious. But, I could tell that there wasn't any salt in the cake. It didn't call for salt and my parents said they couldn't tell, but I could. I might add about 1/2 tsp. salt (to the cake) when making it again.

Powdered Sugar Icing

1 c. sifted powdered sugar

1/4 tsp. vanilla

milk or orange juice

Mix powdered sugar, vanilla and 1 Tablespoon milk. Stir in milk, 1 teaspoon at a time, till of drizzling consistency. Makes 1/2 cup or enough to drizzle over one 10-inch tube cake. (Let cake stand 2 hours before slicing.)