Taste of Home Field Editor

Thursday, June 12, 2014

Semi Homemade Sausage, Potato , Corn Chowder

So, sometimes times are tough, sometimes you just have stuff in your pantry you don't want to eat alone ( canned soups for example) , and sometimes you just want to see if you can fool your family with something that tastes like you slaved over it all day, when it actually took 30 minutes.
 Anyhow, whatever the reason, this was an accident that turned out okay.
The chicken breasts got left out too long on the counter and there was no way I was risking it. So I did some rutting around in my cupboard and fridge and  found a few things to make a decent dinner.. I know it's high fat and sodium but comfort food  on a dreary day.
2 cans Chunky Chicken Corn Chowder
3 medium potatoes, cooked any way you like and chopped to about 1/2 inch in size. Set aside
1 lb breakfast sausage ( Jimmy Dean or your choice)
1/2 onion, cowardly chopped
2 cloves garlic, minced
1 rib celery, sliced thin
2 cups corn
1/2 cup or so of heavy cream or milk ( I went the super fattening , but oh so luscious heavy cream way)
Old Bay Season to your taste, I like it with a kick
In large pot brown sausage, onion, garlic, and celery till sausage is done. Add 2 cans of soup, corn, and cream or milk.

Season to your liking with Old Bay, or if you don't have that use celery salt, paprika, and cayenne ( optional)
Simmer  for about 10 minutes. Next time I will serve it with oyster crackers.
Thanks for checking it out. It's been my first blog in quite a while.














Monday, June 10, 2013

Zucchini Nut Bread

My blog is so neglected.. we recently have a new addition to our home ( pup) and of course the 4 year old son, teenagers.. you know the drill..  I was recently  re-accepted into  my Taste of Home Field Editor position, so I am celebrating by making as many recipes as I can out of the June / July issue.
We are very much loving this recipe from Kevin Bruckerhoff, in Cincinnati, MO. 




  • 2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 2 cups shredded zucchini 
  • 1/2 cup chopped walnuts or pecans

Directions

  • Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon peel, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts.
  • Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves (12 slices each).

Nutritional Facts1 slice equals 229 calories, 11 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Thursday, March 28, 2013

Strawberry Cream Cheese Cobbler

Ya, Found on Pinterest..  The first time I tried it, the batter was a bit runny and the amount of butter was outlandish..  A couple of quick adjustments and this is incredible served with vanilla ice cream....
1/4 cup butter, melted
2 quarts strawberries hulled and washed
1 1/2 cups flour
2 teaspoons baking powder
3/4 cup sugar
1 cup milk
1 lightly beaten egg
1 teaspoon vanilla
4 oz cream cheese
pinch cinnamon
1/4 cup brown sugar
Pour melted butter into 13 x 9 pan. You can actually melt the butter in the pan while the oven is preheating to 350.  Mix together the flour, baking powder, sugar, milk,egg, and vanilla. Pour over melted butter. Place whole strawberries in pan over the batter getting as many as you can in there. Cut the cream cheese into little bits and evenly distribute over the top.   Sprinkle with brown sugar and cinnamon.
Bake for approx 45 minutes OR until golden brown on top.
 This is perfect for upcoming strawberry picking season!

Monday, February 11, 2013

Creamy Reuben Soup

First of all, I want to thank Danielle Mulholland for the inspiration of this recipe. She recently won first place in "Soups On" contest in a group on Facebook called  "What's for Dinner Tonight Ladies", a tasty little place where we all post what's on our menus for the evening..
I made a few changes to suit my needs and what I had on hand. Her original post is on the Soups On link above.


1 small corned beef.. not sure what size it was , but damn tiny for $10
2 cans beer, I used a light beer
2 carrots
1 onion, peeled and halved
In the am cook corned beef in the beer, onion , and carrot until shreddy.. Save and strain the cooking liquid for the soup.
Then....

1 medium sweet onion, chopped 
1 cup shredded fresh cabbage
2 tablespoons butter
1/2 teaspoon baking soda
4 tablespoons cornstarch
4 tablespoons water
Saved liquid from cooking the corned beef or if you prefer, chicken broth
Shredded corned beef, I used about 3 cups
1 1/2 cups sauerkraut, drained
3 cups milk, more or less for the thickness you want
2 cups (8 ounces) shredded Swiss cheese
Caraway seeds ( optional)
Salt and pepper to taste
Thousand Island dressing
Rye croutons ( I didn't have rye bread, so I used french and made my own croutons with a tad of caraway seed)


In large pot, saute onion and cabbage in butter until tender. Add broth and baking soda ( not sure what the baking soda is for, but it got all fizzy when I added it) . Mix cornstarch and water in small bowl till combined and add to broth/ onion mixture. Simmer till thickened. Add corned beef, sauerkraut and caraway seeds. Simmer 5 min and add shredded cheese , salt, and pepper. Watch the salt, as the liquid from the corned beef is salty, you might not even need any.  Serve with a swirl of Thousand Island and croutons.. 
Thanks  Danielle!!! 

Saturday, January 12, 2013

Creamy Spinach Artichoke Soup

If you love the dip, try this soup.. my oldest daughter , who actually doesn't like the dip, LOVES this. There are many variations to it, you could add more broth and less cream, cut the cream out altogether and use whole milk, use more Parmesan to taste instead of the other 2 cheeses. Frozen, thawed spinach ( I would use two packages)  Whatever you desire.
There was enough left for lunch today and I think it was better than last night. A keeper for sure!



5 shallots, sliced thin
2 T olive oil
6 cups chicken broth
1 quart heavy cream
1 8 oz- block cream cheese, cut into small bits
1/2 cup Parmesan cheese
1/4 cup Romano cheese
1/4 cup Asiago cheese
1 cup white wine
1 large bag spinach, stems removed and chopped
2 cans artichoke hearts, drained and chopped
Chopped fresh parsley
Bacon, for garnish
Saute shallots in olive oil in large pot until light golden brown. Add chicken broth, heavy cream , cream cheese and white wine. Cook on med low, stirring constantly to melt the cream cheese, don't worry if there are little bits, it adds to the character of the soup. Add the spinach, artichokes and parsley and cook for about 10 min on medium heat.



Monday, December 24, 2012

When there used to be white Christmases


I had saved all of my old Myspace blogs in my email, and digging them out slowly... of course this year there is absolutely NO snow whatsoever here in New Hampshire. We are taking Ryan, now 4 years old, back here to "The North Pole" this evening to meet Santa in his home, have some hot cocoa and cookies and enjoy the lights. 
Merry Christmas everyone!

~December 2008~
"I'm sure most of you have heard about our Northeast weather lately... we got an ice storm last week that knocked out hundreds of thousands of houses power..
Then got hit with a foot or so of snow the other day.. now getting another foot and 1/2 today and tonight! Got shovels?
 
Way out in the middle of nowhere in Cornish, New Hampshire, there is a "North Pole" We didn't know about it unil last year when a friend of ours showed us. This year we went on a Sat. night , while it was snowing like crazy..next time we will make sure we have snow tires.
The kids enjoyed it, all the lights, which "Mrs. Claus" starts setting up  in September. It takes her 2 moths to take it all down.. they serve coffee, cocoa, and cookies, pass out "snowman poop" (mini marshmallows in a bag).  pass out festive plastic trays, stockings for the kids, candy canes, and give you a baggie of " Magic Reindeer Food ( a mix of oatmeal and colored sprinkles you sprinkle on your lawn to attract the reindeer to your house Christmas Eve).
 
I wonder how much the power company charges Santa for his electric??
This is the kitchen.. it took me a minuite to realize there was actually a kitchen under all the decor!
Part of the living room, my pics came out blurry.. had to delete quite a few, but you get the idea, I hope.. 
 
My little "angels" ha
 
The backyard.. isn't it crazy! And this is only part of it!
The "smoke" is actually MY BREATH.. that's how cold it is up here..
 

 
Today is just laze around the house, take pics of whatever...the roads are dangerous, not going out anywhere.. 
Leaving you with pics of Ryan and a recipe for hot chocolate...
 
2 oz. semisweet chocolate (2 squares)
1/3 cup sugar
4 cups milk
1/2 teaspoon vanilla
pinch salt
whipped cream or cool whip
Place chocolate, sugar, milk, and salt in a 2-quart saucepan over medium-low heat. Heat, stirring, until chocolate melts and mixture is well blended.
Add vanilla; pour hot chocolate into cups. garnish with whipped cream, shaved chocolate, cocoa powder..
Hot chocolate recipe serves 4. 
 
Thanks for reading, hope you got some enjoyment :)
Hugs and Merry Christmas!
oh, this is what it's like at 3:50 pm on Sunday... woo hoo!

Monday, December 17, 2012

Spice Ornaments

I know, I know, not edible at all. In face my 4 year old son got so excited when he saw me making the dough, that he snagged a piece off the counter, put it in his mouth, and immediately spit it out. You KNOW I had to laugh as I saw the look on his face.. :)
These make your house smell wonderful for years to come. Seal them in airtight containers for storage and you are good to go till next year!  The ones in this photo are not dried and unpainted, I can't ever seem to get the cracks out, but my children love to help cover up those cracks! I will post the finished ones in this blog in a few days.
1 1/4 cups ground cinnamon
1/4 cup ground nutmeg
5 Tablespoons ground cloves
4 Tablespoons ground ginger
2 cups applesauce
Approx 4 Tablespoons Elmer's or Tacky Glue
Mix all ingredients well and then store in a baggie in the fridge, airtight for about an hour. I roll mine out a little to make sort of ground beef patties.. When you take it out, let sit for a few minuted to soften.  Roll out and cut into desired shapes. I use a straw to poke a small in top to thread the ribbon through.
Some people let them sit out and dry for 5 days. I cannot do that, with my rambunctious 4 year old running around terrorizing every thing.
So, I dry mine in the oven at about 200 F. for an hour to give them a little head start.
These can be decorated with craft paints or icing.


Walnut Butterballs ( Aka Meixican Wedding cakes)

These have been a favorite since early childhood.. just the way they melt in your mouth, with that not-too-sweet taste and crumbly texture.
I have always thought they were Mexican Wedding Cakes but according to my King Arthur Cookie Companion from my friend Dave, ( God rest his soul) they are called Walnut Butterballs. The others are made with almond flour.. hmm..  Who cares.. I don't know if these will last in the freezer until Christmas Day... ;)
1/2 cup unsalted butter
2 Tablespoons honey
1 cup all-purpose flour
Heaping 1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup finely chopped walnuts
Confectioner's sugar

In a small bowl, cream together the butter and honey. Combine flour and salt; add to butter mixture. Beat in vanilla and stir in walnuts. Chill dough for one hour or more.

Remove dough from refrigerator and break off into 1-inch pieces. Roll pieces into 1-inch balls and transfer to two lightly greased baking sheets.

Bake in a preheated 300-degree oven until lightly browned, about 15 to 18 minutes. Remove from oven and sprinkle heavily with confectioner's sugar while still hot. Transfer to wire rack to cool.

Yield: 25 cookies

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