Enjoy delicious, FREE recipes!
Hospitality seeks to serve others...1 Peter 4:8-10
It has gotten so much cooler in our neck-of-the-woods that I thought I would post a wonderful soup recipe this week. In fact, I made this soup, this morning, for our dinner tonight. Enjoy! Chunky Potato Soup 3 medium red potatoes, about 2-1/2 cups cubed 2 cups water 1/4 tsp. salt 1/2 cup minced onion 3 tbs. butter 3 tbs. flour 1/8 tsp. crushed red pepper flakes 3 cups low-fat milk 1 cup shredded medium Cheddar cheese 1 cup cubed cooked ham (about 4 oz.) Peel potatoes and cut into 1-inch cubes. Boil potatoes in 2 cups water until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup cooking liquid, adding water, if necessary; set aside. Saute' onion in butter over low heat, don't brown. Add flour, pepper flakes and ground black pepper to taste, if desired. Cook and stir 3-4 minutes. Gradually add reserved 1 cup cooking liquid; stir well. Add potatoes and milk. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently until cheese is melted and smooth, and soup in heated through. |
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Homemade Whole Berry Cranberry Sauce 1 cup sugar 1 cup water 1-12 ounce package fresh cranberries, rinsed and picked over Combine water and sugar in a medium saucepan. Bring to a boil; add cranberries, return to a boil. Reduce heat and boil gently for 10 minutes, or more, until berries "pop" and become a sauce consistency. Remove from the heat, cover, and cool completely. When cool, store covered in the refrigerator. Makes 2-1/4 cups sauce Tip: I have found that a potato masher helps if the berries don't want to "pop" within 10-15 minutes. |
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Stuffed French Toast for a Great Brunch Having friends and family in for brunch on a Sunday morning is a very relaxed form of hospitality. A great deal of the preparation can be done the day before to keep things moving smoothly, especially, if like us, you are doing this after church. This brunch dish is wonderful, but not complicated, and can be prepared in advance. The only adjustment needed will be when cooking the French toast. Since you will have chilled it overnight, you will want to allow time to warm the bread all the way through, without burning it, so a lower heat may be needed. The syrup can be re-warmed in the microwave. A large bowl of fruit salad makes a good and very simple side dish. The one I have added here is a combination of oranges, kiwi, grapes and apple in a honey-spice dressing. Of course, other fruit can be added. Along with coffee, tea and juice, or maybe a fruit punch, you’re ready to enjoy a wonderful meal with your family and friends. Stuffed French Toast 1 8-ounce package Neufchatel (low-fat) cream cheese, softened 1 cup apricot jam 1-teaspoon vanilla ½ cup finely chopped pecans 1 16-ounce loaf sweet French bread 4 eggs 1 cup whipping cream ½ teaspoon ground cinnamon ½ teaspoon vanilla ½ cup orange juice In a small bowl beat together the cream cheese, 2 tablespoons of the apricot jam, and the 1-teaspoon of vanilla until light and fluffy. Stir in the pecans and set aside. Cut the bread into ten to twelve 1 ½-inch-thick slices; cut a pocket in the top of each. Fill the pocket with about 1-½ tablespoons of the cheese mixture. Combine the remaining apricot jam and orange juice in a small saucepan. Warm over low heat, whisking as jam melts so the mixture becomes smooth syrup. Beat together eggs, whipping cream, cinnamon and the 1/2-teaspoon vanilla. Preheat a large frying pan over medium heat, or use a griddle, if preferred. Using tongs, dip filled bread slices in the egg mixture, being careful not to squeeze out the filling. Cook in lightly greased pan for about 2 minutes per side or until lightly brown. Keep warm in a 300-degree oven while cooking remaining slices. To serve, drizzle warm syrup over the hot French toast. Delicious! Serves 5 to 6 Tip: For a lower fat version, use 1 cup refrigerated egg product in place of whole eggs and 1 % milk instead of whipping cream. It is still excellent and a little easier on the waistline. Fruit Salad with Honey-Spice Dressing 4 oranges, pared and sliced 2 kiwi, pared and sliced 1-cup fresh seedless red or green grapes, halved 1 Fuji or Cameo apple, cored and cubed Combine the fruit in a serving bowl and add dressing to taste. For dressing combine ¼ cup fresh lemon juice, ¼ cup honey and ½-teaspoon ground cinnamon. Whisk and pour over fruit. |
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| This recipe for "Gingerbread Waffles" has been a part of our families history for years. When our boys were growing up I would make these waffles for Saturday night dinner, and what made them special was the fact that we topped them with vanilla ice cream. Yes, indeed, I served my family dessert for dinner and we loved every minute of the break from being practical. I hope you might try the same, but if you just can't, the waffles are also good for breakfast with maple syrup. Gingerbread Waffles
2 eggs, separated
5 tablespoons butter, softened 2/3 cup firmly packed brown sugar 3 tablespoons light molasses 1-1/4 cups milk 2-1/4 cups flour 1 tablespoon baking powder 1-1/4 teaspoons cinnamon 1-1/4 teaspoons powdered ginger 1/2 teaspoon ground cloves In a medium bowl, beat egg whites until stiff, but not dry. In a large bowl beat together butter, sugar, molasses, and the egg yolks; stir in the milk. Sift in flour and the seasonings, beating until smooth. Fold in the egg whites until there are no white streaks remaining. Bake and serve with vanilla ice cream or maple syrup. Makes 3 to 4 waffles depending on the size of your waffle iron. |
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This spinach salad is excellent and would be perfect for a special holiday meal. Sweet Spinach Salad 3 tablespoons orange juice concentrate 2 tablespoons sugar 2 tablespoons cider vinegar 1-1/2 teaspoons finely minced onion 1/4 teaspoon salt 1/2 cup vegetable oil 1-1/2 teaspoons poppy seeds 1 package (10 ounces) fresh baby spinach 1 can (15 ounces) mandarin oranges, drained 2/3 cup slivered almonds, toasted (I use pecan pieces toasted) In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small bowl and refrigerate for at least 1 hour, or until well chilled. Combine spinach, oranges and nuts in a large bowl. Pour over dressing to taste. Refrigerate any leftover dressing for another use. Serves 6 |
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It's time to make Christmas candy and this is one of the easiest recipes you will ever try. It is also yummy! Rocky Road 1 12 ounce package semi-sweet chocolate chips
Add marshmallows and peanuts; mix lightly. Turn into a buttered 9" x 13" pan. Refrigerate for a few hours, or overnight, until set. Cut into squares. Makes 36 pieces |
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This Mexican chicken soup is so easy, very good, and perfect for these cold winter days of January. Mexican Chicken Corn Chowder 1-1/2 pounds boneless skinless chicken breasts 1/2 cup chopped onion 1 garlic clove, minced 3 tablespoons butter 2 chicken bouillon cubes 1 cup hot water 1 teaspoon ground cumin 2 cups milk (half and half cream if you want a richer chowder) 2 cups (8 ounces) shredded Monterey Jack cheese 1 can (16 ounces) cream-style corn 1 can (4 ounces) chopped green chilies, undrained 1/4 teaspoon hot pepper sauce (more if you like it hotter) 1 medium tomato, chopped Fresh cilantro Cut chicken into bite-size pieces. In a Dutch oven brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add milk, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted. Stir in tomato. Serve immediately; garnish with chopped cilantro if desired. Serves 6-8 (2 quarts yield) |
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