Cream of Asparagus Soup

Tis the season for asparagus. I'm lucky to have fresh asparagus fairly abundant by my house, with all the ditch banks. This last week one of my husband's co-workers brought in a grocery bag full of asparagus. After everyone else took what they wanted he still came home with 3/4 of a bag. So needless to say we have enjoyed many meals with it. My favorite way to eat it is steamed and then with cream and salt and pepper. We decided to venture out a little bit and try Cream of Asparagus soup. I remembered my mom sent me this recipe years ago, so I searched my files. I'm glad I found it. We really enjoyed it along with a fresh batch of rolls. My husband would have liked it a little better if I had left some of it out of the blender, to give it a little more substance. So next time I'll give that a try.

Cream of Asparagus Soup
1/2 c chopped onion
1 TBS cooking oil
2 can chicken broth (or bouillon and 4 c water)
2 1/2 lbs fresh asparagus, trimmed and cut to 1 inch pieces
1/4 tsp dried tarragon
1/4 c butter
1/4 c flour
1/2 tsp salt
1/4 tsp white pepper
3 c half and half cream
1 1/2 tsp lemon juice
shredded swiss cheese

Saute onion in oil until tender. Add broth, asparagus and tarragon; simmer until asparagus is tender. Pour into blender and puree, then set aside. In soup kettle, melt butter then stir in flour, salt, and pepper. Cook, and stir for 2 minutes or until golden. Gradually add cream. Cook til thickens. Stir in the pureed asparagus and lemon juice; heat through. Garnish with cheese if desired. Makes about 2 quarts or 8 servings.

Creamy Roasted Red Pepper Soup W/ Smoked Gouda

We went on a short vacation to Yellowstone last year and ate Roasted Red Pepper Soup at the Old Faithful Lodge. It was so good that I had to make it. When we got home I looked up several recipes for red pepper soup and none were quite right. So, I took parts of each recipe and came up with this one. Probably isn't the same as we had in Yellowstone but it is delicious and worth the effort. Sorry about no picture but maybe someday I will learn how to do that.

3 red peppers, charred, peeled and cut in strips
2 TB oil
1 onion chopped
3 cloves garlic, minced
1 C chopped carrot
1 potato, chopped
3 cans chicken stock (or equivalent of home made stock)
1 C tomato sauce
1/2 tsp thyme
1/2 C cream or evaporated milk
1 tsp Basil
2 C shredded smoked Gouda cheese

Cook onion, garlic, carrot, in oil for about 10 minutes. Add potato, stock, tomato sauce and thyme and simmer about 10 minutes. Add peppers and cook till tender, about 15 minutes. Process in blender till smooth. Add salt and pepper to taste. Add Gouda. Add 1/2 C evaporated milk or cream and 1 tsp. basil.

Caramel Apple Dip

Today is my dad's 74th birthday. He loves caramel and apples and my boys love to eat them with him. So this post is for you dad. Happy Birthday, Love ya! (Sorry no pict. for now)

Caramel Apple Dip
1 (8oz) pkg. cream cheese
1 c. brown sugar
1 tsp vanilla

Blend together. Serve with apple wedges.

Sweet & Sour Meatballs

I am unsure where I came upon this recipe. I thought it was from a blog but I can't find it anywhere now. Wherever I got it from they adapted it from Lion House Recipes. The boys were watching me make this and were certain it would be terrible (oatmeal in Meatballs?!?). I assured them they would be good. They were pleasantly surprised and thought they were delicious. Where we only have four eaters I downsized the recipe to 1lb of meat and the other ingredients accordingly (or should I say, estimated). I must have made my meatballs smaller because I still ended up with 13. We have so much hamberger in our freezers so Im always looking for a new way to use it up. We will be keeping the recipe on hand.

Sweet & Sour Meatballs

1 1/2 lbs lean ground beef

3/4 c quick oats

2 eggs, slightly beaten
1/2 c finely chopped onion

1/2 c milk

1 tsp salt

1/2 tsp pepper

1 tsp Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

Sauce:

1/2 c brown sugar

1/4 c apple cider vinegar

1 tsp mustard

1/4 c babeque sauce

1 tsp Worcestershire sauce

Combine ingredients in a small saucepan, heat until combined and sugar is dissolved, then pour over meatballs.

Rhubarb Crisp

One of my favorite things to make this time of year with the abundance of rhubarb, is this crisp recipe. I just love it! Warm out of the oven with vanilla ice cream on top...yummy! (Cold out of the fridge for breakfast isn't bad either). I sent the boys out to pick the rhubarb for me and 5 min. later I realized they hadn't returned and it dawned on me I didn't specify how much to pick. Needless to say I will be making Rhubarb Cookies soon too. (and giving rhubarb to others as well). I got this recipe from Taste of Home years ago.

Rhubarb Crisp

1 1/2 c flour

1 c packed brown sugar

1/4 tsp baking soda

1 1/2 c old-fashioned oats

1/2 c chopped walnuts (I never add these, not a fan)

1/4 tsp salt

1 c cold butter

3 c sliced rhubarb

1 1/2 c sugar

1 tsp vanilla

1 1/4 c cold water, divided
3 TBS cornstarch
1/2 tsp red food coloring, optional

Soak rhubarb in 1 cup cold water. In a large mixing bowl, combine the flour, oats, brown sugar, nuts, baking soda, and salt. Cut in butter until crumbly. Press 3 cups into an ungreased 13 x 9 pan, set aside.

In a saucepan, combine sugar and cornstarch and remaining 1/4c cold water, stir until smooth. Drain the water off the rhubarb. Add rhubarb, vanilla, and food coloring to saucepan. Bring to a boil; cook and stir for 5 min. or until thickened. Spoon over crust; sprinkle with the remaining crumb mixture. Bake at 350 for 20-25 min. or until golden brown. Serve with ice cream if desired.

Tomato Soup with Cream

Recently we spent two weeks in Turkey visiting our son and his family who are serving there in the Air Force. We had a great time and I enjoyed experiencing Turkish cuisine. One of my favorites was the tomato soup and I had it several times. I found this recipe on line at Binnur's Turkish Cookbook and with a few additions it tastes like the kind that I liked so well. The original recipe does not call for the mint and lemon juice but in Turkey that is how it was served. Also, I did not have parsley so did not add that. Enjoy.

Tomato Soup with Cream

(Kremali Domates Corbasi)
1 tbsp + 1 tsp butter
1 small onion, chopped
1 2/3 cup diced tomatoes, in a can
3-4 stems of parsley
1 pinch oregano
1 bay leaf
1 pinch sugar
1 pinch nutmeg
1/2 tsp salt
1/2 tsp pepper
2 cups warm chicken broth
1 tsp flour
1/3 cup cream

Saute the onion with 1 tsp butter for 5 minutes. Add the tomato, parsley, bay leaf, oregano, sugar, nutmeg, salt and pepper. Cook for about 15 minutes over medium heat. Add 2 cups of warm chicken broth and cook over medium heat with the lid covered.
Discard the bay leaf. Put the soup through the blender. Meanwhile, melt 1 tbsp of butter in a pot, then take away from the stove. Add the flour, whisk well, then put it back on the stove. Slowly add the tomato puree in it and stir. Add the cream, stir and bring to a boil. Then turn the heat off.

Serve with dried mint sprinkled in and fresh lemon juice to taste.

Makes 2 servings.

Outback Chicken

This recipe was my first find in world of food bloggers. Now Im hooked, I'm constantly looking for new yummy recipes. Not being an Outback specilist I'm not sure how close this is to the "real" thing but it is tasty. I found it at Kara's Kitchen Creations and tweeked the instructions a bit.

Outback Chicken
4 boneless, skinless chicken breasts

1/2-1 tsp seasoning salt

6 slices of bacon, halved

1/4 cup Dijon mustard

1/2 cup honey

1 1/2 tsp dried onion flakes

2 Tbsp mayonnaise

1 cup shredded Mozzarella cheese

1/2 cup sliced fresh mushrooms (I saute mine)

Pound chicken breasts to 1/2" thick. Sprinkle with seasoned salt and chill for 30 minutes (I have never chilled mine, that would mean plan ahead). Cook bacon till crisp; set aside. For sauce: mix mustard, honey, onion flakes, and mayo till smooth. Brown chicken in a little bacon grease for 3-5 minutes per side. (I like to use my George forman grill) Place in a 9x13" pan. Top with bacon and mushrooms. Pour sauce over the top and cover with cheese. (I hold off on the cheese till the last 5 mins then just long enough to melt it) Bake at 350 for about 15-20 minutes or till chicken juice runs clear.

-this makes a lot of sauce so I usually 1/2 it.

I have made more eye appealing versions of this but of course I didn't have a camera to take a shot of it.  Actually maybe I did........

Ok so I didn't find the shot I was looking for but you can get the idea by looking here that there is a little more thought into the fruit placement.  Either way I am sure that it didn't taste any different.  We don't do cakes much for birthdays at our house since we love this so much.    Here is the recipe.  ENJOY!

Fruit Pizza:

1/2 Cup Butter                                              1/2 tsp Baking Soda

3/4 Cup Sugar                                               1/4 tsp Salt

1  Egg                                                               8 oz. Cream Cheese

1 1/4 Cups flour                                             2 tsp vanilla extract  

1 tsp. cream of tartar                                    1/2 Cup sugar

Preheat oven 350 degrees.  In a large bowl cream together the butter and sugar until smooth

Mix in egg.  combine the flour, cream of tartar, baking soda and salt, stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.  Bake for 8-10 min.  Cool.  In a large bowl, beat cream cheese with 1/2 sugar and vanilla until light.  Spread on cooled crust.  Arrange desired fruit on top of filling and chill.  If you want to skip making the crust you may also buy refrigerated sugar dough when you are in a hurry.  Of course I don't think it is as good but sometimes you have to cut corners.  This recipe was submitted to allrecipes.com by Anne

Fry Bread Sandwiches

I found this recipe in "The Best of Country Cooking 2001". It was submitted by a woman in Flagstaff, Arizona, Sandra Cameron. We gave it a try the other day and liked it a lot. This bread could also be used to make Navajo Tacos or enjoyed with just some butter and honey.

3 C all-purpose flour

1 t. baking powder

1/2 t. salt (I like a little more)

1 1/4 C milk

Oil for deep-fat frying

12 lettuce leaves

12 slices fully cooked turkey or ham

1 small onion, thinly sliced

6 slices cheese

tomato, thinly sliced

1 can chopped green chilies

In a large bowl, combine flour, baking powder and salt. Add milk and stir to form a soft dough. Cover and let rise for 1 hour. About 30 minutes before serving, divide dough into six portions. On a lightly floured surface, roll each portion into an 8-in. circle. In a large frying pan or deep-fat fryer, heat oil to 375 degrees. Fry bread circles, one at a time, until golden, turning once; drain on paper towels. Keep warm in a 300 degree oven. To serve, cut each circle in half. On six halves, layer the lettuce, turkey, onion, cheese and tomato; sprinkle with chilies. Top with remaining bread. Can be cut in half again for smaller sandwiches. Serve immediately. Yield: 6 servings.

Peanut Butter Truffle Brownies

Here is the delisious recipe I mentioned that was comming!
When I saw this recipe at Real Mom Kitchen I knew it was a must try. You can't go wrong with peanut butter and chocolate! The recipe is from Betty Crocker so of course the recipe calls for a boxed brownie mix, but being I have a recipe for brownies which I love, KAT's Brownies, I used it instead.

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons milk

Topping

1 cup semisweet chocolate chips

1/4 cup butter

Bake a batch of Brownies, click here for Kat's Brownie recipe. Cool completely, about 1 hour.

In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Hot Fudge Sauce

My parents celebrated their 50th wedding anniversary on April 24th, so of course we had to party. What is a party with out great food right? And great food it was. For dessert we had brownies and ice cream with hot fudge sauce. Those who enjoyed the sauce this posting is for you.

Grandma Nell's Hot Fudge Sauce
1/3 c. butter
2 (1 oz) sq. unsweetened chocolate or 1 to 1 1/2 c chocolate chips
3/4 c sugar
1/4 c Karo syrup
1 c heavy cream (or 1 c evap. milk)
1/8 tsp salt
2 tsp vanilla

Melt butter and chocolate over low heat. Blend in sugar, cream, karo syrup, and salt. Stir over low heat until hot and sugar has dissolved. Remove from heat and add vanilla.

Kat's Brownies

If my in-laws are having a a family function and there are brownies there, you can bet they are "Kat's Brownies" They are denfinately the family favorite. They are so simple to make and they taste great. They aren't a cake type brownie, if you like more of the boxed brownie taste, chewy and moist then this is the recipe for you.

Kat's Brownies

1 1/2 c. flour

3/4 c. oil

2 tsp vanilla

1/2 c. cocoa

2 c. sugar

4 eggs

1 tsp salt

Mix all ingredients together. Bake in greased 9 x 13, at 350 for 25 to 30 minutes. My trick to getting them cooked just right is they kind of puff up just a bit and as soon as they go back down take them out immediately. Enjoy!

Stay tuned for the hot fudge recipe and a variation on the brownie you won't want to miss!

Basic Biscuits

I found this recipe on Food Network. It is Paula Dean's recipe. Biscuits and sausage gravy is one of my all time favorite breakfasts. I absolutely love this biscuit. I did adjust the amount of salt, what can I say "I'm a saltaholic". Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
3/4 to 1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening
2 cups buttermilk

Biscuits: Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Makes 20-24 biscuits.
-The recipe didn't say to let them rise and Im usually in a hurry so I don't, but this last time I made them I let the second pan raise for a bit, good either way. If you have the time go ahead.

Zuppa Tuscana

I found this recipe on another recipe blog and gave it a try this week. It passed the taste test at our house and earned a spot in my recipe box. It's healthy and delicious! Even the kids liked the kale.

1 lb ground sausage (regular or spicy)

3 large red potatoes, sliced in half and then sliced into 1/4 inch thick slices

1 large onion, sliced

3 cloves garlic, minced

8 cups chicken broth

1 cup heavy whipping cream

1 bunch kale, chopped

freshly grated Parmesan cheese

salt and pepper to taste

3/4 teaspoon crushed red pepper flakes (*see note)

Brown sausage in large soup pot. Remove sausage and set aside. To the pot add chicken broth, potatoes, onion, and garlic and bring to a boil. Simmer until potatoes are tender, about 20 minutes. Add cream and sausage to the pot and warm through. (Do not boil) Add kale several minutes before serving. Top with freshly grated Parmesan cheese. Delicious!!

* If using spicy sausage, you may want to omit the red pepper flakes...unless you like eating fire! :) I used regular pork breakfast sausage and about 1/4-1/2 tsp crushed red pepper (not the flakes). It was just right for us.

Pasta and Veggies

This is a recipe Craig served at our last family reunion. Everyone liked it, and it was an easy way to serve pasta to a crowd. This is one of my family's favorites. Delicious! (Picture coming soon.)

1 16 oz. package of farfalle pasta, cooked and drained
1 cube butter
1 C cream
1/2 head of cauliflower, cut into pieces
1/2 head of broccoli, cut into pieces
1/4 red onion, chopped
1/2 pkg. carrot thins

Place veggies in a little bit of water in a large frying pan. Steam them until they are soft on the outside but not cooked all the way through. Add the cooked pasta, butter and garlic salt. Cook until pasta is hot. Pour the cream over it and stir constantly until the cream thickens and sticks to the pasta. If you cook it too long, it will turn oily. If this happens, just add more cream and do it again. The pasta and veggies can be cooked in advance if desired. This makes it easy to serve a crowd. This recipe serves 6-7 people.

April Fools Cupcakes

My six year old was looking forward to April Fools Day this year. He was sure he was going to get me good. So I thought I had better come up with something to pull on him. I found this idea at Family Fun. They had some really cute ideas. My boys thought I was crazy when I called them to eat and they saw a cupcake and carrots for dinner. They each at three! They thought it was great and wanted to go give cupcakes to grandma and grandpa.


April Fools Cupcakes

Meat Loaf
1 pound lean ground beef
1/2 cup seasoned bread crumbs
1 cup grated Monterey Jack cheese
3 tablespoons ketchup
1 egg
1/2 teaspoon celery salt
1/4 teaspoon pepper

Potato Frosting
3 cups mashed potatoes
Food coloring
1. Heat the oven to 375 degrees. Line 12 muffin tin cups with foil bake cups. 2. In a large bowl, mix together all of the meat loaf ingredients until well combined. Divide the mixture evenly among the lined cups (the liners should be about three quarters full). 3. Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes or until cooked through. 4. Divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue, yellow, and pink pastel frostings. Spread a generous dollop on each cupcake. Makes 12 cupcakes.
-Notes-
I added cream cheese to my mashed potatoes