April showers bring... April snow????

SNOW????  It's in the forecast.  In fact, Nebraska had drifts over 2 foot high last time I checked.  So much for grilling this weekend.   I'm trying to decide if I want to fix Beef Stroganoff or SW Corn Chowder.   Time will tell I guess, but I'll post the recipes just in case anyone is interested.  Trust me, they are both YUMMY!

Southwestern Corn Chowder

• 1 small onion, chopped fine
• 3 cups chicken broth
• 2 cups fresh or frozen corn
• 2 potatoes, peeled and diced
• 1 rib celery, chopped fine
• 2 cups milk, 2% or whole
• 1 cup cheddar cheese, shredded
• ½ teaspoon cumin
• ½ teaspoon cayene pepper
• 1 4 oz can green chiles
• 2 tablespoons butter

In a large saucepan, melt butter and add onions. Saute until tender; about 5 minutes. Stir in chicken broth and remaining vegetables; bring to a boil, then reduce heat and simmer covered 5-6 minutes, until potatoes are tender. remove about 2 cups of soup, make a puree using a potato masher, blender or food processor. Return to your pan containing the remaining soup. Stir in milk, cheese and seasonings. Simmer an additional 10 minutes. Serve with hot biscuits or warm flour tortillas. For a variation, you can top the chowder with crumbled tortilla chips.

Beth's Beef Stroganoff

2 lbs ground beef
1 small onion chopped
2 cans cream of mush soup
1 packet dry onion soup mix
1 small container sour cream
1 8-oz pkg cream cheese

Brown the ground beef and onion - then add mush soup and onion soup mix.  Either let simmer for 20-30 mins or crock pot for 8-10 hrs on low. Add the sour cream and cream cheese at the end and heat until blended - 20 mins in crock pot - 10 on stove. Serve it over noodles or biscuits.


Stay warm and enjoy!

Snowpocalypse 2011

We are in the midst of a snow storm.  The news (and facebook) have dubbed it "Snowpocalypse 2011".   The snow started yesterday.... now wind has been thrown into the equation.   Temps are dropping.....  drifts are growing..... Yes, it's winter in Iowa.


Snow storms make me want to make soup and bake.   A big pot of chili will be started in the morning.  Bread will be put into the bread machine.   AND tonight I tried a new recipe.... Cranberry Almond Biscotti!!   I definitely will be making it again!  The best thing is that it is a healthy recipe!!  Only 84 calories - IF you can stop with one that is!  : )  I found it on the "Taste Of Home" website.

Cranberry Almond Biscotti  


Ingredients

• 2 eggs
• 3 egg whites
• 2 tablespoons molasses
• 3/4 teaspoon almond extract
• Sugar substitute equivalent to 1 cup sugar
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 3/4 cup slivered almonds
• 1/2 cup dried cranberries
• 1/2 cup chopped white candy coating

Directions

In a large bowl, beat the eggs, egg whites, molasses and extract. 

Beat in sugar substitute. Combine the flour, baking powder, 

cinnamon, baking soda and nutmeg; gradually add to egg mixture 

(dough will be sticky).

Turn onto a floured surface. Knead in almonds and cranberries. 

Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. 

Transfer to a baking sheet coated with cooking spray.

Bake at 325° for 15-20 minutes or until lightly browned. 

Cool for 5 minutes. Transfer to a cutting board; with a 

serrated knife, cut each loaf into 16 slices. Place slices 

cut side down on baking sheets coated with cooking spray. 

Bake for 25-35 minutes or until firm, turning once. Remove 

to wire racks to cool.

In a microwave or heavy saucepan, melt candy coating; stir 

until smooth. Drizzle over biscotti. Store in an airtight 

container. Yield: 32 cookies.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One cookie equals 84 calories, 3 g fat (1 g saturated fat), 

14 mg cholesterol, 39 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein. 

Diabetic Exchange: 1 starch.

Cranberry Almond Biscotti published in Light & Tasty December/January 2004, p48

Enjoy!

Christmas Eve Tradition

Every year growing up we had Oyster Soup and Chili on Christmas Eve.  It was "tradition".   Right along with the candle-light service/ Sunday School program at church.   


I carried on the soup tradition with my own family.  Most years we too had Oyster Soup and Chili.  Christmas Eve wasn't at home this year, but we still had soup!  This time it was Chili and Cheeseburger Soup.   

Cheeseburger Soup   

• ½ lb. lean ground beef
• ¾ cup onion, finely chopped
• ¾ cup carrots, finely chopped or grated
• ¾ cup celery, finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 tablespoons butter or marg, divided
• 3 cups chicken broth
• 4 cups potatoes, cubed
• ¼ cup all purpose flour
• 2 cups Velveeta, cubed
• 1 ½ cups milk
• ¼ teaspoon pepper
• ¾ teaspoon salt
• ¼ cup sour cream

In large saucepan: brown ground beef, drain and set aside. In same saucepan: saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until veggies are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk salt and pepper; cook and stir until cheese melts. Remove from heat and blend in sour cream before serving.

This is easy to double for a larger group.  

I am hoping to have a new chili recipe in my collection soon as well!!


Wishing you all a Joyous Christmas!

Twins with different parents

I have a friend that I have ALWAYS known!  We were born the same day in the same hospital and went to the same school K-12.  Kind of like twins, only with different parents!  We don't get to see each other often since we live States apart.  Well, yesterday we got to spend a few hours together.    It was fun to catch up on each others lives IN PERSON!!   Lots of memories - old and new!


My twin/friend fixed us a quick lunch.  It was very good and VERY easy so I thought I'd share the recipe.    Funny that the first recipe on my blog isn't even one I have personally fixed before.  I did help a little, does that count?????  : ) 




CHICKEN CAN-CAN

Ingredients

• 1 can (12 ounces) evaporated milk
• 2 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed chicken noodle soup, undiluted
• 1/4 cup all-purpose flour
• 1 can (10 ounces) chunk white chicken, drained (Or just use some leftover chicken chopped up)
• 
  
• In a large skillet, combine the first five ingredients. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the chicken; heat through. Serve over  rice or mashed potatoes.  

Easy to double to feed a crowd!


Treasure your friends!