Tuesday, October 30, 2012

Potato Ham Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1/2-1 teaspoon ground white or black pepper
5 tablespoons butter
5 tablespoons flour

  • Combine the potatoes, celery, onion and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  • In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  • Stir the milk mixture into the stockpot, add ham and cook soup until heated through. Serve immediately.

Thursday, October 25, 2012

Jam Muffins

These muffins have a biscuit texture with a yummy jam filling in the middle.  They are great for breakfast.

Muffin Mix
2 cups biscuit mix
2 Tb sugar
1/4 cup cold butter
2/3 cup milk
1/4 cup of any berry jam

1/2 cup powdered sugar
2 tsp warm water
1/4 tsp vanilla

  • Combine biscuit mix and sugar. Cut in butter until crumbly.  Stir in milk until moistened.
  • Spoon about 1 Tb of batter into paper lined muffin cups.  Top with 1 Tb of jam.  Spoon the remaining batter over jam.
  • Bake at 425 degrees for 12-15 minutes.  Cool for 5 minutes.
  • Combine glaze ingredients and top cooled muffins.

Thursday, October 18, 2012

Tomato Basil Soup

Although I try to eat healthy, I have realized that sometimes substituting the "fattening" ingredients really does alter the taste.  It is true in this case of this recipe.

4-6 tomatoes, skinned and diced
4 cups of tomato juice
15 fresh basil leaves
1 cup heavy cream
1/2 cup butter
salt and pepper to taste

  • Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  • Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Wednesday, October 10, 2012


My son helped me make this recipe and he couldn't help but snitch this, even unbaked.  When it came out of the oven all my kids started sneaking in to get some.

8 cups oats
1 1/2 cups wheat germ
1 cup sunflower seeds
1 cup slivered almonds
1 cup chopped pecans
1 cup shredded coconut
1 1/2 tsp salt
1/2 cup brown sugar
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 Tb cinnamon
1 Tb vanilla
2 cups raisins or dried cranberries

  • Preheat the oven to 325 degrees and line two baking sheets with foil or parchment paper.
  • Combine the oats, wheat germ, sunflower seeds, almonds, pecans and coconut in a large bowl.
  • In a saucepan, combine the rest of the ingredients, except raisins or cranberries.  Heat over medium until it begins to boil.  Let boil for a minute and then pour over the dry ingredients and stir to coat.
  • Pour the mixture in the lined baking sheets and cook for 20 minutes in the oven.
  • Cool, stir in the raisins or cranberries and store in an airtight container.