Everyday Food for Busy People
My mom served this at Christmas time. It was so good, I made it again the next week.
It’s also super simple. Chop veggies. Stir in Marzetti’s ranch dip. The end.
This salad holds up in the fridge really well for several days. Even the tomatoes stay perky instead of doing that limp, soggy thing that cut tomatoes can do.
Here’s the recipe, but feel free to vary it for what you like and have available. [Read more...]
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A while back I shared how excited I was to find Quaker Steel Cut Oats at the grocery store. They are significantly less expensive than the other brand I’ve seen and I like to use them for oatmeal in the slow cooker.
I never imagined I would use them in soup.
But then The Sweets Life linked up a recipe for Scotch Oatmeal Soup for Ingredient Spotlight: Cabbage. I knew I had to try it. The oats are kind of like barley. They add heartiness to the soup.
I modified The Sweets Life recipe a little bit. Hers doesn’t have any meat in it and I knew I’d get much further serving a soup full of cabbage to my family if I included some meat. I was right. They all ate the soup and liked it.
Here’s what you’ll need to make a pot: [Read more...]
Eating Cheese Soup and Sister Schubert’s Soft Pretzel Rolls made me feel like I was in Canada.
Not the real Canada. The Disney version in EPCOT. They have a restaurant there called Le Cellier that serves cheese soup and pretzel bread. So yummy!
This recipe is not exactly like the Disney soup, but it is very good and easy to make. And the Pretzel Rolls are super easy. Just pop them in the oven to warm for a few minutes.
My kids were so excited to have the rolls again. They’d been asking me to serve them since we’d had Reuben Sliders on Pretzel Rolls a few weeks ago. The rolls are crusty on the outside, but the inside is soft and tender. The flavor is like soft pretzels. They’re a perfect compliment to any soup, but I think they go especially well with cheese soup.
Here’s what you’ll need for the soup: [Read more...]
A neighbor gifted me with a giant zucchini the other day. My first inclination was to make zucchini bread, but then I ran across this recipe in one of my Amish cookbooks.
I’m pretty sure that the 3 cups of veggies in this cake off set the naughtiness of the cream cheese frosting.
The only change I made to the recipe was to bake it in a jelly roll pan instead of a 9×13 size. I would also like to say that I did shred the carrots and zucchini the way the Amish would. I don’t have a food processor, but I want one. I want much.
Here’s what you’ll need: [Read more...]
Remember all the 88 meatballs I made and froze? Some of them were destined for this dish.
This is based on a recipe in an old church cookbook. I made it according to the recipe the first time (unusual for me to follow a recipe exactly!), which means I used the Velveeta it called for. Much as we like Velveeta, it was too gooey and sticky for us.
A week later, I gave the recipe a make-over. I swapped out the Velveeta for Italian blend cheese and added garlic and Italian seasonings. It’s still a quick stove-top meal, but with much better flavor.
Here’s what you’ll need: [Read more...]
Potato soup is one of my favorite meals. I have 3 different versions already (Ham and Potato Chowder, Baked Potato Soup and my humble Potato Soup).
This Creamy Potato Soup is a souped up version of the humble potato soup. (Yes, I just used the word soup 3 times in the same sentence.)
It’s creamy (hence, the name), comforting and warm. And it uses common ingredients that you probably already have in your pantry. Here’s what you’ll need: [Read more...]
We’ve got to get our veggies in today, because I’ve got some serious sweet treat recipes to share with you later this week.
Instead of focusing just on one veggie, I decided we’d do a color. Orange is perfectly sunshiney to brighten the winter gray. When I scheduled this Ingredient Spotlight, I forgot all about pumpkin, but feel free to add pumpkin recipes too, if you like. Pumpkin had it’s own Ingredient Spotlight a few months ago, but we can show it off again this week.
Here are a few of my recipes that use orange veggies: [Read more...]
My ears perked up when I heard someone mention a fried rice dish that involved ham and pineapple. Any recipe that involves cubed ham gets my attention right now, since I have so much in the freezer.
My family likes the ham/pineapple combo in recipes, but I admit that this sounded a little strange. But I was wrong. The fried rice was full of flavor and we licked the platter clean. No leftovers to fight over.
I based the recipe on Vietnam Fried Rice, but I used pineapple juice in addition to the soy sauce to season and flavor the dish. Here’s what you’ll need: [Read more...]
I’m always amazed at the infinite possibilities for chicken, potatoes and carrots to be combined in a recipe. This variation is worthy of being repeated often.
If you have cooked chicken stashed away in your freezer, you’re only minutes away from having this dish oven-ready. (See this post for tips on cooking and freezing chicken.) Using left-over or instant mashed potatoes speeds things up even more.
My boys loved this recipe and feasted on several helpings each. Here’s what you’ll need to make it for your family: [Read more...]
(There’s a free Thanksgiving Menu eBook to download at the end of this post, but first I’ve got a delicious dinner recipe for you.)
I love a good bowl of comfort food. Don’t you? This is adapted from a recipe in an Amish cookbook I have. The rich broth is full of chicken, carrots, celery and easy drop dumplings. This is the first time I’ve made drop dumplings. I usually roll and cut them. We enjoyed this version. I’ll be making it again.
Here’s what you’ll need: [Read more...]
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