Pizza Soup

Pizza Soup

9-10 large tomatoes or more, depending on how many you are cooking for
Milk
2 tablespoons butter
Italian seasonings
Pepperoni
Parmesan cheese
Mozzarella cheese
Salt and pepper
Oregano

Blanch tomatoes and let cool. Peel and mash into pot; add butter. Add enough milk to cover tomatoes. Add more, if desired.

Stir in Italian seasonings to taste. Add pepperoni, Parmesan cheese, oregano. Cook to a boil. Turn off heat and add mozzarella cheese. Serve with bread or croutons.

Cabbage Kielbasa Supper

8 cups coarsely shredded cabbage
3 medium potatoes, cut into ½ inch cubes1 ¾ teaspoons salt
¼ teaspoons pepper
1 can (14 ½ oz.) chicken broth
2 pounds fully cooked kielbasa or Polish Sausage, cut into serving size pieces

In a 5 quart crock pot, combine the cabbage, potatoes, onion, salt, and pepper. Pour broth overall. Place sausage on top (crock pot will be full, but cabbage will cook down).Cover and cook on low for 8-9 hours or until veggies are tender and sausage is heated through.

Slow Cooked Stroganoff

3 pounds boneless beef round steak
½ cup flour
1 ½ teaspoon salt
½ teaspoon ground mustard
1/8 teaspoon pepper
1 medium onion, sliced and separated into rings
2 cans (4 oz. each) mushroom stems and pieces, drained
1 can (10 ½ oz.) condensed beef broth undiluted
1 ½ cups (12 oz.) sour cream
Hot cooked noodles

Cut round steak into 3 x ½ inch strips. In a large resealable plastic bag, combine flour, salt, mustard and pepper. Add beef in batches; toss to coat.

In 5 quart crock pot, layer the onion, mushrooms and beef. Pour broth over all. Cover and cook on low for 8-10 hours or until meat is tender.

Just before serving, stir in the sour cream. Serve over noodles.

Kielbasa Soup

½ pound kielbasa, sliced
1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib with leaves, thinly sliced
4 garlic cloves, minced
2 cans (14.5 oz. each) chicken broth
1 can (15.5 oz) great northern beans, rinsed and drained
1 can (14.5 oz) stewed tomatoes, cut up
1 small zucchini, sliced
1 medium carrot, shredded
1 tablespoon dried parsley flakes
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper

In a nonstick skillet, cook kielbasa over medium heat until lightly browned.

Add the onion, green pepper, celery and garlic. Cook and stir for 5 minutes or until veggies are tender. Transfer to a slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 8-9 hours

*My Notes:* This recipe is perfect for finishing the holiday leftovers!

Creamy Chicken with Bow Tie Pasta

6 oz. dried bow tie pasta
12 oz. skinless, boneless, chicken breast halves, cut into strips
1 tablespoon olive oil
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes with Italian herbs
1 can (15 oz.) sweet peas, drained
¼ cup whipping cream

Cook pasta according to package directions; drain.

Meanwhile, cook chicken in hot oil in large skillet over medium-high heat 2-3 minutes or until no longer pink.

Stir in tomato sauce, undrained tomatoes and peas. Bring to a boil; reduce heat. Simmer, uncovered, 5-10 minutes or until thickened. Slowly stir in cream. Serve over hot pasta. Sprinkle finely with shredded Parmesan cheese.

Cherry Hot Peppers

USE RUBBER GLOVES TO HANDLE PEPPERS!

In each jar put a large clove of garlic, 1 teaspoon salt per quart and 1 whole pepper with seeds.

Clean and cut peppers in half then fill jars.

Make brine. 1 cup vinegar, 2 cups water, bring to a boil and then pour over peppers.

Put on lids and turn upside down for ½ hour.

*My Notes:* Put lid inserts as well as lid rings in hot water.
4 cups vinegar and 8 cups water will fill 4 quarts of peppers.
-This is my Gram's recipe and has been a favorite for many years. Every year we plant a lot of cherry hot peppers in the garden. During the winter it is a great treat!

Taglairini

2 pounds lean ground beef
1 large onion, chopped
1 small can whole corn or mexicorn
2 tablespoons chili powder
1 large package flat noodles
2 cans tomato sauce
1 small can ripe black olives, chopped
Salt to taste
Grated mild cheddar cheese

Cook noodles in salted water. Brown beef with onions. Combine both mixtures adding corn, olives, chili powder, tomatoes sauce and salt. Mix well. Place in large casserole dish and completely cover with grated cheese. Bake at 350 degrees for 30 minutes.

*My Notes:*
-Thanks Becky! My boyfriend raves about this one.....and he isn't a big spicy person, so it must be pretty good!

Cooking Tips: Cutting Hot Brownies

Today I made a batch of brownies for an end of the year celebration for my Fem Reading class. Last night I was flipping through Taste of Home's Simple and Delicious and found a tip that helped out today.

*If you don't have time to wait for brownies to cool before running out the door, use a silicone spatula to cut the brownies. Not only does it make a clean neat line, but you could take the brownies while they are still hot! Make sure it is a silicone spatula, the magazine warns bakers that plastic ones will melt!*

A blog without pictures

I finally got a camera, so I promise to start posting pictures with the recipes in the next few weeks!!
-Ashli

Funnel Cakes

2 eggs, beaten
1-1/2 cups milk
2 cups flour
Pinch of salt
1 teaspoon baking powder

Mix together and put into funnel. Swirl into little cakes. Put on hot fat; brown on both sides and dip into confectioner's sugar. Serve warm.

*My Notes:*
-This is my great gram's recipe.

Fudge Frosting

Melt:
3 squares chocolate
1/4 cup butter
Pinch of salt
Combine:
3 cups sifted confectioners' sugar
5 tablespoons hot milk
1 teaspoon vanilla

Pour melted ingredients into sugar mixture, working rapidly. Blend well. Garnish with chopped nuts if desired.

Whipped Cream Frosting

1/2 cup milk
2 tablespoons flour
1/4 cup shortening
1/4 cup butter
1/2 cup, or less, sugar
1 teaspoon vanilla

Combine flour and milk and cook over low heat until paste is formed, stirring constantly. Cool.

Cream butter and shortening, blend with sugar. Beat 4 minutes.

Add paste and beat 4 minutes. Fold in vanilla and beat well.

Strawberry Frosting

1 cup sugar
1/3 cup shortening
1/2 cup butter
1/2 cup strawberry juice
1 egg white, stiffly beaten

Combine sugar, shortening, and butter. Add juice; mix well. Add egg white and beat until smooth.

Peanut Butter Frosting

3 tablespoons butter, softened
3 cups confectioners' sugar
4 to 5 tablespoons milk
2 tablespoons peanut butter

Combine ingredients above and mix well.

Cream Cheese Frosting

1 pkg. ( 8 oz) cream cheese
1/2 cup butter
1 pound confectioners' sugar
2 teaspoons vanilla

Combine ingredients listed above, beating well. Add nuts if desired and mix.

*My Notes:*
-Cocoa may be added for a chocolate cream cheese frosting

Chocolate Snickerdoodle Drops

1/2 cup butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg
1/3 cup unsweetened cocoa powder
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon ground cinnamon

In a large mixing bowl, beat butter with an electric mixer on medium to high speed 30 seconds.

Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined. Beat in egg. Beat in cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.

Drop by slightly rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Stir together remaining sugar and cinnamon. Sprinkle dough with sugar cinnamon mixture.

Bake in a 375 degree oven for 9 to 11 minutes or until edges are firm. Cool on wire racks.

*My Notes:*
-Thanks Peg
-These cookies are great like snickerdoodles but they have an extra bonus, chocolate!

Gram's Pizza Crust

1 tablespoon yeast (Active Dry)
1 cup warm water (with 1 teaspoon sugar)
1 tablespoon sugar
2-1/2 cups flour
2 tablespoons oil

Put yeast in warm water with a teaspoon of sugar. Let foam on top. Make sure all "little balls" dissolve.

Mix in water mixture into flour and oil.

Let dough relax about 5 minutes.

Roll out dough onto greased pan with hands.

Put empty crust in 350 degree oven for about 5 minutes.

Take out of oven and put on desired toppings. Let in oven at 350 degrees for about 20 minutes or until you like it.

*My Notes:*
-Crust could be made ahead of time and frozen.

Horseradish Deviled Eggs

6 hard cooked eggs
1/4 cup mayonnaise
1 to 2 tablespoons horseradish
1/2 teaspoon dill weed
1/4 teaspoon ground mustard
1/8 teaspoon salt
dash pepper
dash paprika

Cut eggs in half. Remove yolks. Mash yolks; add mayonnaise, horseradish, dill, mustard, salt and pepper. Mix well. Spoon into egg whites.

*My Notes:*
-my mom has been making this recipe since I could remember. No other deviled eggs add up to them.
-to make them a little fancy, instead of spooning mixture into egg whites, use a cookie press or pastry decorator.

Cheddar Parmesan Potatoes

5 tablespoons butter or margarine
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/4 cup dry bread crumbs
1 cup (4 oz.) shredded cheddar cheese
1/2 cup grated parmesan cheese
5 cups (about 5 medium) potatoes, sliced and cooked

In a saucepan, melt 4 tablespoons butter or low heat; stir in flour until smooth.

Gradually add milk; cook and stir over medium heat until thickened. Remove from heat; stir in salt and cheese until melted. Add potatoes; stir gently to mix.

Place in greased 2 quart baking dish.

Melt the remaining butter; toss with bread crumbs. Sprinkle over potatoes.

Bake uncovered at 350 degrees for 30-35 minutes.

Parmesan Potatoes

4 medium red potatoes, thinly sliced
1 small onion, thinly sliced and separated into rings
3 tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

Place half of the potatoes in a greased 2 quart baking dish. Top with onion; add remaining potatoes; drizzle with butter. Sprinkle with Parmesan cheese, salt, pepper, and garlic powder.

Bake uncovered at 450 degrees for 25-30 minutes or until the potatoes are golden brown and tender.

*My Notes:*
-This is a good side dish with any kind of meat.