8-10 medium red potatoes
small bag of baby carrots
water to cover potatoes and carrots
1 green pepper
1 large onion
2 cloves garlic, minced
1 cup milk
3 tbs of flour
1/3 package Velveeta, cut into 1" cubes
1 tsp celery seed
salt and pepper to taste
Quarter and cut potatoes into small pieces.You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others. Cut carrots into slices.
Place potatoes and carrots in large pot and cover with water; add salt. Boil, covered until tender.
While potatoes are boiling, onion, garlic, and green pepper in another large pot and sauté until green peppers are tender, and onions are clear.
Add celery seed, salt, and ground pepper and sauté for 1 more minute.
Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.
Add Velveeta and stir soup until cheese melts. Add milk and flour together. Add milk mixture stirring constantly, heat until soup is hot and thick.
Be careful not to burn it.
Makes a great pot of potato soup!
Jan 28, 2009
Jan 25, 2009
Lasagna Soup
I think this is the first time I have contributed to this blog. We have been living with my in-laws so I don't cook much, but we are moving out next week and I am in need of some new recipes! I'm glad I have this as a resource!
I got this recipe from Family Fun magazine. It is so good and it really tastes like lasagna!
Lasagna Soup
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta or cottage cheese
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
I got this recipe from Family Fun magazine. It is so good and it really tastes like lasagna!
Lasagna Soup
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta or cottage cheese
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
Jan 17, 2009
Chocolate Peanut Butter Ritz Cookies
I got this recipe my from my aunt Sue. These are so easy to make and they taste amazing! I can never eat just one. :) I promise you will love these!
Peanut butter
Ritz crackers
Melting chocolate
About half as much white melting chocolate as the other
( I use milk chocolate and white chocolate chips melted with a little bit of shortening)
Spread peanut butter on crackers and top with more crackers to make cookie sandwiches. Melt chocolates together. Dip crackers in chocolate with fork and set on a cookie sheet lined with wax paper. Put in the fridge for 10-20 minutes or until set. Sometimes I dip these in milk chocolate but I like them better dipped in both chocolates melted together. Enjoy!
Jan 10, 2009
Red Velvet Cake
Dear Fellow and Sister Bloggers,
I am in desperate search of a FABULOUS Red Velvet Cake. I made one today that I found online. It was not that great. I think I may need to buy new cake pans. I want a recipe that is very moist and delicious and chocolaty. Do any of you have a FABULOUS Red Velvet Cake recipe that is tried and true? I'm not talking just any old recipe, here. I want the kind of recipe that you would kill for.
I am in desperate search of a FABULOUS Red Velvet Cake. I made one today that I found online. It was not that great. I think I may need to buy new cake pans. I want a recipe that is very moist and delicious and chocolaty. Do any of you have a FABULOUS Red Velvet Cake recipe that is tried and true? I'm not talking just any old recipe, here. I want the kind of recipe that you would kill for.
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