Cheesy Hamburger Soup

We love soup in our house.  This is a hearty soup, perfect for winter.

The recipe comes from an Amish Cookbook I have called Amish Friends Cookbook by Wanda Brunstetter.  The original name for the soup was Cheeseburger Soup, but there’s something a little unappealing about that to me.  So, I changed the name.

If you’ve got someone in your family who likes meat with a meal, this is a good soup to make for them.  It’s full of ground beef and potatoes.

Here’s what you’ll need:   [Read more…]

Ranch Veggie Salad

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…]

Cheese Soup and Pretzel Rolls

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…]

Apple Cornbread Dressing

This is one of the tastiest dressings I’ve eaten.  The little bit of sweet from the granny-smith apple pairs up well with the onion, celery and other seasonings.  It tastes like Fall.

The best part is, it starts with a box mix.

A little side story – One of my sons thinks he hates apples.  I contend that he doesn’t know if he hates them, since he hasn’t tasted one since he was 2 years old.  He didn’t realize this dressing had apples in it and he loved the dressing.  Raved about it.  Had three helpings.

He was still talking about how good it was the next day.  I finally told him that he’d been eating apple.  He still swears he hates apples, but he had no problem eating the leftover dressing.  Crazy kid.

Here’s what you’ll need to make Apple Cornbread Dressing:  [Read more…]

Gazpacho – Or what to do with zucchini from the neighbors

The fantastic thing about this soup is that it’s really just a bowl full of raw veggies.  But it tastes divine.  So good, you could just eat and eat it.  So good for you that you can do just that with no guilt.

It’s perfect for a hot, summer evening because it’s eaten cold.  I have to admit that freaked my kids out.  They did eat it, but they weren’t sure they liked cold soup.  Jim and I loved it though.

I adapted my recipe from Pioneer Woman, adding red bell pepper, jalepeno and parsley just because they were hanging out in my fridge.  I don’t own a food processor, so I used my pitiful blender that has been partially melted in the dishwasher.  It worked fine, so I guess I still don’t have an excuse to buy a food processor.

Here’s what you’ll need:  [Read more…]

Velma’s Chili from Mitford Cookbook and Kitchen Reader

Have you read the Mitford series books by Jan Karon?  Father Tim and Cynthia feel like old friends and so do all the other characters that populate the small town of Mitford.

On my last library trip, I spotted the Mitford Cookbook and Kitchen Reader.  It’s full of recipes mentioned in the books (Orange Marmalade Cake, anyone?) and also lots of excerpts.  Food and stories is a hard combination to beat.

One recipe that caught my attention was Velma’s Chili.  I did make a few changes to it.  For one, I used half the meat it called for.  Two pounds of meat for 6-8 servings sounded like too much.  I doubled it and made a few other alterations as well.  Here’s what you’ll need to make my version: [Read more…]

Chicken and Drop Dumpling Stew (and Free Thanksgiving Menu eBook!)

(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…]

Homemade Cornbread Dressing

Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it.  For me, it just isn’t Thanksgiving without this cornbread dressing.

It has to have homemade cornbread.  Not the sweet kind.  Good country cornbread baked in an iron skillet.  Bonus points if you use bacon fat to grease the skillet.  It has to have celery and onion, of course.  And it has to have plenty of ground sage.  Lots of sage.

My favorite part of making the dressing, is tasting it for proper seasoning.  Taste a little.  Add sage and salt.  Stir.  Taste.  Add broth and sage.  Stir. Taste again.  Perfect!

Here’s what you’ll need: [Read more…]

Slow Cooker Beef Vegetable Soup

So, I made up a new soup recipe.  I wanted a beef vegetable soup that I could just throw the ingredients in the crockpot and let it all cook together.  Most of the beef vegetable soups I’ve seen involve cooking the beef first and then adding it to the soup.  I was feeling too lazy for that.  Here’s what I came up with.  Substitute as needed. [Read more…]

Honey Cashew Pork Stir-Fry

I printed this recipe from Meals for You a long time ago.  I altered it a little bit.  Stir-fry is always a hit with my kids, even if it has celery in it (not a favorite of any of them).   The ingredient list is simple and I almost always have all the ingredients, with the exception of cashews.  They are worth adding to the recipe though.  Yum! [Read more…]

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