Sunday, October 31, 2010
reluctantentertainer.com. I hope you can plan to do something like this over the course of this month, even if it is just inviting your next door neighbor over. Practice hospitality. It's a dying art in our culture today. Make your company feel wanted and welcomed. That's all that really counts. Your house doesn't have to be perfect. You don't have to have a culinary degree. Just be yourself and let your guests know they are important to you. Isn't that the purpose of having people over? Okay, enough of that. Here's the recipe for Lighter Potato Soup adapted from Cooking Light October 2010. I got the photo and adapted recipe from Tessa at handletheheat.com. This recipe serves four. However, it can be doubled, tripled, or even quadrupled to accommodate your group, but cook the potatoes as outlined in batches of 4 so that they will be properly done. You will need 4 (6 ounce) red potatoes, 2 t. olive oil, 1/2 cup chopped onion, 1 1/4 cups chicken broth, 3 T. all-purpose flour, 2 cups 1% low-fat milk (divided), 1/4 cup reduced-fat sour cream, 1/2 t. salt, 1/4 t. black pepper, 3 bacon slices (fried & crumbled), 1/3 cup shredded cheddar cheese, and 4 t. thinly sliced green onions. Pierce potatoes with a fork. Microwave on high for 13 mins. or until tender. Cut in half; cool slightly. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; saute′ 3 minutes. Add broth. Combine flour and 1/2 cups milk and add to broth and onion mixture. Then add in remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper. Scoop potato in soup and discard skins. Coarsely mash potatoes into soup using a potato masher. It's important to taste it at this point. It may need more salt. Under seasoning is probably one of the biggest mistakes made when cooking. Potatoes are about as bland as you can get. They need salt. Make sure it's seasoned to your liking, but don't go overboard. Remember your toppings (like the bacon and cheese) will add a little salt too. Ladle soup into four bowls and top with cheese, green onions, and bacon. You can even put various toppings out in bowls and let your guests decide how they want to garnish their soup. This is a good one to serve on a cold day. After all, it's the most wonderful time of the year. Right? Let's start acting like it and spread some of our blessings around.
Friday, October 29, 2010
Thursday, October 28, 2010
Wednesday, October 27, 2010
Today's recipe and photos come from mennonitegirlscancook.blogspot.com. Can I get that on a bumper sticker please? Yes, mennonite girls can cook. If you've ever been fortunate enough to happen upon a mennonite bakery then you know exactly what I'm talking about. I found this recipe on there for rice casserole and it rocks! I mean it. It makes a wonderful side dish for chicken especially. Of course it does, right? Chicken & Rice....Anyway, it meets my criteria for being simple, having accessible ingredients, and tasting delicious. Here's the recipe from Annaliese's kitchen for Rice Casserole: 2 cups Uncle Ben's Converted Rice, 4 cups Water, 1 Red Pepper (chopped), 1 Pkg. Onion Soup Mix, 1 can Mushrooms with water, 3 T. Soy Sauce, 1 can Cream of Mushroom Soup, and 2 T. oil. Begin by mixing all ingredients (except water) in a 9x13 Pyrex pan or large (3 Qt.) casserole dish. Stir in the water. Bake @ 350˚ for 1 hour. Sometimes I cover it and sometimes I don't. If the dish has a lid I put it on and uncover it once it's cooking good. If it doesn't, I cover it with tin foil once it looks like it might dry out. And really, I don't know too many people who don't like rice. This one should appeal to a wide variety of people so don't be afraid to make it for potlucks, company, etc....I am planning on making this for my church potluck this coming Sunday. What do you think? I would love to hear your comments. Lol! I'm the only one who ever comments. What does that say about me?.....You know, probably better just to leave that one unanswered.
Tuesday, October 26, 2010
somewhatsimple.com. Lots of good ideas on her site so you will want to check her blog out soon. I thought this looked like something that would be perfect to serve to company with a beautiful salad, dressed up green beans, and crusty french bread. What do you think? Sounds like a winner to me.
Monday, October 25, 2010
susieharrisblog.com came up with the cutest idea for them. She ran ribbon through the perimeter of the basket and tied it in a beautiful bow. Next, she found bags of pre-made popcorn balls (see below).
Friday, October 22, 2010
Wednesday, October 20, 2010
thepioneerwoman.com. This is the best chocolate batter I've found. It's moist, chocolatey, and hits all the right notes. As if that wasn't enough, to then dunk them into silky, creamy chocolate ganache is just.....walking on the edge between oh so right and oh so wrong. Don't you love how shiny the ganache makes them too? If anything can bring me back around from my little romp with the stomach virus, it's these little babies. So, here's the recipe for the cupcakes: 2 cups sugar, 2 cups all-purpose flour, 1/4 t. salt, 1/2 cups buttermilk, 2 whole eggs, 1 t. baking soda, 1 t. vanilla, 2 sticks butter, 4 heaping T. cocoa powder, 1 cup boiling water, and 18 whole Hershey's Kisses (unwrapped). Preheat oven to 350˚ F. Spray 18 muffin cups with baking spray. To make the cake batter, combine flour, sugar, and salt. Set aside. In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside. In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat. Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine. Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down. Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove the cupcakes and allow to cool on a baking rack. Now for the Ganache: 8 ounces, weight bittersweet chocolate, 1 cup heavy cream, 6 T. corn syrup, and 2 t. vanilla extract. To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and put in a separate bowl. Add vanilla to cream mixture, then pour cream mixture over the top of chopped chocolate. Whisk together until melted, smooth, and glossy. Dunk the tops of the cupcakes in the ganache. Allow to cool before serving..... Friday cannot get here quick enough for me to make these. If you're at the tailgate, stop by and say "Hi" and you might just score one for yourself. Haha! Get it? Score one? Ok...don't worry I cook better than I make jokes. Well, most of the time anyway.
Tuesday, October 19, 2010
Combine mayo and tomatoes in a small bowl. Spread evenly over 1 side of each tortilla, leaving a 1/2 inch border. Then layer lettuce, onions, and bacon evenly over tortillas and sprinkle with salt & pepper. Finally, roll up tortillas; cut in half diagonally, and secure with wooden pick. Quick and easy. Couldn't be better. Enjoy!--------Recipe and Photo Credit: myrecipes.com.
Sunday, October 17, 2010
Saturday, October 16, 2010
kevinandamanda.com. I got the pictures of the project from her site as well. Yes, I believe this is one craft that I can make and actually be proud of. How about you?